• Applied Biological Chemistry
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• 제34권3호
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• pp.213-218
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• 1991

깍뚜기 절임중 절임액의 소금농도에 따른 침투된 무우에 소금농도 변화와 발효과정중 pH와 총산도 변화를 측정하고, 절임액에 $KCI,\;MgCl_2,\;CaCl_2$의 첨가와 발효과정중 $Na_2HPO_4,\;Na_3PO_4,\;Ca\;EDTA,\;NaNO_2,\;Sod.\;citrate$ 등 세 가지 혼합물을 만들어 첨가하였을 때 발효에 미치는 영향을 조사하였다. 또한 절임 깍뚜기 무우를 발효전 microwave로 $1{\sim}3$분 가열하여 발효속도를 비교하였다. 그 결과 깍뚜기의 절임시 절임액의 소금농도에 따른 소금의 침투속도는 절임시간(log t)과 침투된, 소금 양의 직선관계로 표시할 수 있었으며, 절임 소금물에 0.05 M의 KCI의 첨가는 깍뚜기 발효를 약간 억제시키는 효과가 있었음을 알 수 있었다. Microwave 열처리는 1 또는 2분 처리하였을 때 발효가 촉진됨을 보였으나 3분 가열한 것은 발효를 약간 억제시켜 주었다. 또한 발효과정중(약 PH 4.4) 무기 또는 유기산염의 혼합물을 $0.001\;M{\sim}0.01\;M$의 낮은 농도로 첨가하였을 때 발효억제효과가 뚜렷하였으며, 세 가지 혼합물중 $Na_2HPO_4,\;Na_3PO_4,\;NaNO_2,\;Ca\;EDTA,\;Sod.\;citrate$를 혼합한 것이 대조구에 비하여 첨가 후 pH4.0에 도달하는 시간이 6배 이상 연장되어 가장 높은 발효억제효과를 보였다.

• 한국식품조리과학회지
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• 제11권5호
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• pp.487-493
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• 1995

김치 담금시 재료의 배합비와 숙성시 특성 측정을 위해 서울과 충청도에서 조사된 김장김치의 종류는 배추김치, 깍두기, 총각김치, 나박김치, 동치미, 보쌈김치, 백김치 등이었고 이 중 배추김치담금에 사용하는 주, 부재료는 약 20-25종류였으며 젓갈 및 어패류 의 사용이 많았다. 배합비는 배추 71.9%$\pm$7.7, 무채 11%, 파 2.3-2.6%, 마늘 1.3-1.6%, 고추가루 2.7-3.2% 그리고 젓갈 3.9~4.2% 등이었다. 봄김치는 배추김치, 깍두기, 총각김치와 열무김치, 오이김치 등을 담았으며 배추김치에 김장김치의 갓 및 굴, 새우 등 어패류 대신에 부추, 생홍고추, 양파 등 신선한 계절야채르르 많이 사용하였다. 양념류는 김장김치에 비해 젓갈은 다소 적고 그 외 사용비는 비슷하였으며 나박김치, 열무김치 등 국물김치에서 건더기와 물의 비는 약 40:48을 이루었다. 또한 배추김치의 최적 숙성은 pH 4.2~4.5, 총산도 0.5~0.8% lactic acid 범위였고 선호하는 염도는 김장김치류 2.3~2.74%, 봄김치류 1.8~2.4% 범위였으며 국물김치는 1.3~1.7%의 낮은 염도를 보였다.

• 한국조리학회지
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• 제20권2호
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• pp.246-259
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• 2014

본 연구는 김치의 염도를 낮추고 영양과 기능성을 높이고자 꽃게를 첨가하여 제조한 김치의 이화학적 특성 및 관능평가를 실시하여 최적의 꽃게첨가김치제조 표준레시피를 확정하고자 실시하였다. 꽃게살을 10g, 30g, 50g, 70g, 90g으로 첨가량을 달리하여 김치를 제조하였고, $5^{\circ}C$에서 1일, 15일, 30일 동안 숙성시키면서 일반성분 및 유리아미노산 함량 및 숙성기간에 따른 품질특성을 비교 분석하였다. pH는 꽃게살 90g을 첨가한 경우 15일, 30일 경과 후 4.10, 4.25로 가장 높게 나타났으며 대조군 4.02, 4.13으로 나타나 꽃게 첨가량이 많음에 따라 숙성과정 중 pH변화가 적었다. 산도는 0일째에 대조군 0.5%, 꽃게첨가군 모두 0.7%였으며, 꽃게살 70g 첨가 15일 숙성김치 0.87%, 30일 숙성김치 1.00%로 가장 높게 나타났다. 염도는 대조군 1.26%, 꽃게살 70g 첨가시 1.00%, 90g첨가시 0.93%로 젓갈을 줄이고 꽃게살을 증가시킴으로써 염도는 감소하였다. 유산균수는 꽃게살을 50g 첨가한 김치가 숙성되는 동안 급격히 증가하였다. 김치숙성 중 맛에 영향을 미치는 유리아미노산함량은 대조군 372.6mg%, 꽃게를 첨가한 김치 537.5mg%로 꽃게를 첨가한 경우 높게 나타났으며, 특히 taurine, threonine, glutamic acid, glycine, alanine, phenylalanine 성분이 높게 나타났다. 관능평가 결과 꽃게육수와 꽃게살을 50g첨가하고 $5^{\circ}C$에서 15일간 보관한 김치의 색, 향, 전체적인 기호도가 높게 나타나, 결과적으로 젓갈을 줄이고 꽃게를 첨가하여 제조한 김치는 숙성되어감에 따라 감칠맛, 숙성된 맛의 기호도가 증가하고 염도는 감소하며 산도가 낮음을 알 수 있었다.

• 한국식품과학회지
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• 제24권1호
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• pp.59-64
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• 1992

함경도 지방의 전통 향토식품인 가자미식해를 소금절임농도를 달리하여 맛 성분의 변화를 관찰하였다. 당은 원료(대조구)에서 fructose, ${\beta}$-D-(+)-glucose, sucrose, maltose, mannose가 주로 검출되었고 그중 fructose가 가장 많이 검출되었으나 숙성된 식해에서는 fructose가 급격히 감소하는 반면 원료에서 검출되지 않았던 mannitol이 급격히 증가되어 15% 소금절임 식해에서 8.97%로 가장 높았다. 수용성 질소에 대한 아미노태 질소의 비가 가장 높은 것은 15% 소금절임 식해로 53.4%를 나타내었다. 식해에 많이 함유된 유리아미노산으로는 leucine, alanine, arginine, glutamine, isoleucine, valine, glutamic acid, lysine등으로 이들이 주로 식해의 맛 성분에 관련하는 것 같았다. 5'-Nucleotide는 CMP, UMP, CTP, AMP, ADP, ATP등이 검출되었고 처리에 관계없이 UMP가 가장 많이 검출되었으나 처리에 따른 큰 변화는 없었다. 원료에 비하여 15% 소금절임 식해에서 CMP가 2배, CTP가 1.25배 증가하였다. ATP, ADP 및 AMP는 원료에 비하여 식해에서 감소하였다.

• Journal of Microbiology and Biotechnology
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• 제14권1호
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• pp.105-109
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• 2004

This study was conducted to investigate the potential origin of Weissella species, which were found in ingredients of kimchi, such as salted Chinese cabbage, radish, green onion, red pepper powder, pickled shrimps, garlic, and ginger. Ten strains of Weissella species (Weissella thailandensis, W. kimchii, W. koreensis, W. minor, W. halotolerans, W. hellenica, W. kandleri, W. confusa, W. viridescens, and W. paramesenteroides) and lactic acid bacteria isolated from ingredients of kimchi were analyzed by SDS-PAGE of whole-cell proteins. Several strains with patterns identical to those of Weissella kimchii were isolated from green onion. On the basis of biochemical characteristics and 16S rDNA sequence comparisons, these strains were identified as Weissella kimchii, suggesting green onion as a major origin of Weissella kimchii found in kimchi.

• 한국식생활문화학회지
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• 제13권5호
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• pp.393-403
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• 1998

This study was conducted to investigate the contemporary dietary life of residence in Kyunggi province. People living in Kimpo, Yoju districts(farm villages), Kapyung districts (mountain villages) and Hwasung districts (fishing villages) were selected for this research as subjects from August S to 19,1997. The results of the survey are summarized as follows: 1. Cooked rice was a staple food. However nuddles and soojaebees(soup with dough flakes) was taken as lunch or snacks but Juk(rice guel) or Dduk(rice cake) was not treated as a meal. 2. Dishes were consisted with soup or chigae, kimchi and namul(seasoned vegetables), and fishes, meats, salted sea foods, dried fishes, jangacchi(dried seasoning radish) were also taken by sometimes. 3. Soy sauce, bean paste, red pepper bean paste were made by every home even if they were very busy. 4. Festival days such as New Year's Day, daeborum(the 15th day of January), chusok(mid-autumn festival), and kosaa(October ceremony) and dongee(one of 24 seasons by lunar calendar) are skipped oftenly and slowly forgotten by people. They do not celebrate Samgin-nal(the third day of March), Buddha's birthday(the 8th day of April by lunar calendar), danoh(the 5th day of May), yoodoo(the 15th day of June), chilsok(the 7th day of July), Jungyang(the 9th day of September) and the last day of the year either 5. Due to improved kitchen system, we couldn't see the old kitchen devices.

• 한국식품조리과학회지
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• 제7권4호
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• pp.111-118
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• 1991

The purpose of this study was to evaluate nutritional adequacy and microbiological quality of foods served in day-care centers, and to provide basic information and guidelines for the development of computerized standardized recipes and microbiological quality control program. Assessment was conducted for four day-care certers selected from each of the four groups categorized in the basic survey. Nutritional balance and amount of consumption of the food was calculated and microbiological analysis was conducted. The results of the study showed the followings: the nutritional assessment of food served in day-care centers indicated that energy and nutrients contents of foods were below the recommended level (RDA/3), except the case of a university day-care center; the percentage of leftovers for soups and vegetables was high, but that for a la carte was low; fecal coliform was not found in any of samples, however, the number of coliform in the salted Korean radish and salad was higher than guideline for microbial acceptability; the number of coliform checked from the surface of the cutting board was higher than acceptable level in most day-care centers.

• 한국식생활문화학회지
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• 제19권4호
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• pp.460-467
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• 2004

Survey on the usage of commercial poggi Kimchi was run and consumer's acceptance test of the Kimchi in the various regions of Korea including Seoul(SE), Kyonggi Province(KG), Kangwon Province(KW), Kyungsang Province(KS), and Jeonla Province(JL) were investigated. Survey result of 34% of consumer showed that they eat Kimchi very much, and 19% answered they ate Wimchi whenever they had chance to eat. The most desired points of improvement in commercial poggi Kimchi were as following; Taste and degree of fermentation should be standardized. Order of preferences of minor ingredients of Kimchi were radish, hot pepper, welsh onion, and leek, respectively. Consumer acceptance test of KS sample group showed higher preference in whole color, salted condition, spicy hot flavor and crispness than the others. In whole color and pickled seafood properties, KG sample group showed significantly higher values than the others. In salty flavor, SE sample group showed lower preference than the others.

• 동아시아식생활학회지
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• 제4권1호
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• pp.71-77
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• 1994

Although Korean people like Kimchi very much, Kimchi is generally limited in sodium restricted diet of hospital food service operation. The use of Kimchi in sodium restricted diet can improve appetite and nutritional status of patients. In this study, four kinds of Kimchi(Kwail-Nabakji, susan-Nabakji, suk-Gakduki, Oi-Gakduki) were Prepared and analyzed for their Sodium contents. the preference of Kwail-Nabakji and susan-Nabakji was compared with low sodium Juciy kimchi provided in the hospital in 25 patients who were restricted in sodium intake. The result were as follows: 1. In 2 kinds of low sodium juicy Kimchi that salt not added sodium contents of kwail-Nabakji(fruti-juicy Kimchi) and susan-nabakji(ginseng-Kimchi) were 17.8 mg/100g a 11.0 mg/100g, respectively. 2. The otehr 2 kimchies were prepared by adding dilute salted shrimp broth. suk-Gakd uki(boild radish-Kimchi) and Oi-Gakduki(cumcuber-Kimchi) had 89.8 mg/100g and 111.6 mg/100g sodium, respectively. 3. Na/k ratios of 4 kinds of low sodium kimchi were in the range of 0.34-0.62 which were lower than that of general Kimchies. 4. The patients preferred kwil-nabakji and susan-nabakji to low sodium juicy Kimchi provided in the hospital, and most liked Kwai-Nabakju. Therefore low sodium Kimchies can be recommended in sodium restricted diet because they have lower sodium contents then general Kimchies.

• 한국식품영양학회지
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• 제37권2호
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• pp.88-99
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• 2024

This study aimed to provide an accurate estimate of sodium intake from jangajji by examining the changes in sodium content according to the type of jangajji and the length of storage period, specifically differentiating between the solid ingredients and the seasoning liquid. It focused on six types of jangajji: chili pepper, perilla leaf, onion, radish, garlic scape, and cucumber. The sodium content in the solid ingredients and the seasoning was measured using a salinometer and ICP-AES. The results indicated that across all types of jangajji, the seasoning liquid consistently contained significantly higher levels of sodium than the solid ingredients. When comparing the sodium content measured by ICP-AES with that from a salinometer, the salinometer readings were significantly lower for both the solid ingredients and the seasoning liquid in all types of jangajji. Additionally, when comparing the sodium content of the solid ingredients with that listed in the nation's representative nutritional databases, a substantial discrepancy was noted, with some cases potentially overstating the actual sodium intake from jangajji. Overall, this study suggests that an urgent review should be conducted to identify and resolve the causes of such discrepancies and accurately estimate the actual sodium intake from jangajji.