• 동아시아식생활학회지
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• 제4권3호
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• pp.147-169
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• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.

• 한국식생활문화학회지
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• 제24권6호
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• pp.805-812
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• 2009

The consumer acceptance of food is not only affected by the sensory characteristics of food but also by the non-food factors, including food experience, consumption frequency, and food attitudes. Therefore, food attitude scales such as the food neophobic scale, VARSEEK scale, Dutch restrained eating scale, health taste attitude scale, etc. have been developed and effectively used to predict consumer liking and behaviors. Since the globalization of Korean food is currently one of the hottest topics in the Korean food industry, the aim of this study was to identify the tastes and flavors that may represent Korean cuisine. Additionally, an attitudinal scale for Korean taste and flavors was developed, which can then be utilized to predict a consumer's liking of Korean food. In the first stage of the experiment, the representative taste and flavors of Korean cuisine was surveyed by a Korean culinary expert group (n=23) and general consumers (n=62). As a result of these surveys, 4 types of flavors, hot pepper flavor, 'goso' flavor, garlic flavor, and fermented flavor were shown to be the most representative flavors of Korean cuisine. Based on these results, the second stage of the experiment was carried out to develop an attitudinal scale for Korean style flavors. Eleven to 17 questionnaires were developed for each of the 4 types of flavors. The survey consisted of a total of 53 questionnaires and 154 female consumers and 158 male consumers participated in the survey. The data was analyzed by factor analysis. For each type of flavor, the final attitudinal questionnaires were selected based on the following criteria: 1. high absolute factor loading value, 2. carrying clear meaning of the corresponding flavor attitude, and 3. delivering the meaning sufficiently when translated into other language. The final Korean style flavor attitude scale consisted of 7 hot pepper flavor, 6 'goso' flavor, 6 garlic flavor, and 7 fermented flavor questionnaires. In the next step of this study, experiments will be carried out to validate the Korean style flavor attitude scale.

• 한국식품조리과학회지
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• 제22권3호통권93호
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• pp.370-378
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• 2006

부재료를 달리하여 제조한 김치가 기호도 및 관능적 특성에 미치는 영향을 조사하였다. 외관 기호도에서는 고춧가루를 첨가하지 않은 시료가 가장 싫은 기호도를 보였고, 젓갈, 마늘, 생강, 무, 파, 양파 등을 각각 첨가하지 않은 시료들은 대조구와 유의적인 차이(p<0.05)를 보이지 않으며 높은 기호도를 보였다. 향, 맛 및 종합적인 기호도에서는 마늘을 첨가하지 않은 시료의 싫은 정도가 가장 높아 김치의 기호도에 마늘의 영향력이 가장 큼을 알 수 있었다. 고춧가루는 김치의 향미 특성 중 매운맛에만 영향을 주었고, 젓갈은 김치의 감칠맛, 단맛, 짠맛을 상승시켰으며 마늘은 신맛, 감칠맛, 단맛, 탄산미, 상큼한 맛 등 전반적인 향미를 상승시키면서 군덕맛을 억제해 주었다. 생강은 매운맛과 상큼한 맛에, 무, 파, 양파 등은 김치의 상큼한 맛에 영향을 주었다. 마늘은 김치, 깍두기, 열무김치인 김치 종류와 5, 10, $20^{\circ}C$의 숙성온도에 상관없이 김치의 관능적 특성 중 마늘의 유무는 군덕맛, 쓴맛에, 마늘 첨가량의 차이는 신맛, 단맛, 상큼한 맛에 유의적인 영향을 미친다는 것을 알 수 있었다.

• 한국식생활문화학회지
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• 제36권3호
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• pp.274-283
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• 2021

What is the origin of kimchi and what changes did it go through to become the kimchi of today? Also, what makes kimchi different from other pickled vegetables such as Chinese paochai, Japanese tsukemono, and Western pickles, and sauerkraut, and what is the identity of kimchi? This study is the result of thought on these fundamental questions about kimchi which is the only pickled vegetable distributed around the world that uses a fermented and ripened animal seasoning called jeotgal (salted marine life) to dramatically improve its umami taste and nutritional value, thereby securing its uniqueness. Kimchi has further evolved into a unique and high-quality pickled vegetable through the use of its specialized seasoning, adopting a composite fermentation mechanism and absorbing new ingredients such as red pepper. It is expected that this paper will invigorate the discussion on the firm establishment of the identity of kimchi and the future direction that it may take.

• 한국식품과학회지
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• 제33권2호
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• pp.231-237
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• 2001

색도에 차이가 있는 4품종과 시판되고 있는 고춧가루 10종 및 수입산 파프리카의 이화학적 특성 분석과 이들의 색도 및 매운맛의 기계적 분석치와 관능검사 결과와의 상관관계를 조사하였다. 일반성분의 경우 수분 함량 $12.67{\sim}17.13%$, 회분 함량 $5.11{\sim}8.93%$, 조지방 $7.68{\sim}12.81%$, 단백질 $11.35{\sim}16.72%$를 나타내었다. 유리당은 fructose와 glucose가 대부분 차지하고 있으며, 총유리당 함량은 시료간에 차이가 있어 가장 낮게 나타난 시료는 신태인산으로 11.35%였고, 가장 높은 시료는 괴산 시료로 21.06%를 나타내어 국내산 약 2배의 차이가 있었다. 고춧가루의 매운맛 성분인 capsaicin과 dihydrocapsacin 함량을 포함한 capsaicinoid의 경우 단일 품종은 다복이 $75.49{\sim}mg%$로 가장 높았고, 가장 낮은 품종은 거성으로 $18.77{\sim}mg%$였다. 고추의 붉은 색을 나타내는 ASTA 값은 144.7-447.3으로 색도 차이가 컸다. 고춧가루의 색도를 나타내는 ASTA 값과 기계적 색도 측정값에서 $a^*$ 값의 상관계수가 0.87로 높게 나타난 반면, ASTA 값과 고춧가루의 매운 정도를 나타내는 capsaicinoid 함량과는 0.05를 나타내었다. 한편 고춧가루의 매운맛과 붉은 색 정도를 관능평가한 결과 매운맛을 느끼는데 걸리는 시간(lag time)의 경우 capsaicin 함량이 $1.74{\sim}mg%$인 다복은 맵게 평가하였으나, 동방($0.87{\sim}mg%$), 거성($0.43{\sim}mg%$)의 경우 통계적으로 유의적인 차이는 없었고, ASTA 값이 증가할수록 색상지의 붉은색 강도가 높은 순으로 평가하였다. 즉 매운맛은 capsaicinoid 함량이 $1.0{\sim}mg%$이상이 되어야 맵다고 평가하고, ASTA 값은 70이상이 되어야 붉다고 평가하였다.

• 한국식품영양과학회지
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• 제36권5호
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• pp.629-635
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• 2007

중심합성계획에 의한 반응표면분석법을 이용하여 매실추출액 첨가 고추장의 이화학적 특성 및 관능적 품질의 최적배합조건을 설정하고자 매실추출액 및 고춧가루 첨가량에 따른 품질특성의 변화를 살펴보았다. 첨가 매실추출액이 증가할수록 pH는 감소하였고, 적정산도의 경우는 매실추출액과 고춧가루의 증가에 따라 증가하였으며 특히 매실추출액 증가에 따른 산도의 증가가 뚜렷했다. 고춧가루의 첨가량이 증가할수록 아미노태질소 값이 감소하는 경향을 나타내었고 매실추출액이 증가할수록 수분활성도는 증가하였으며, 수분함량의 경우 매실추출액이 증가할수록 완만히 증가하다 약간 감소하는 경향을 나타내었다. 색도의 경우 매실추출액이 증가할수록 모든 색특성(L*, a*, b*-value)이 감소하는 경향을 나타내었다. 향의 경우 매실추출액 및 고춧가루의 배합비율이 각각 2.20%, 8.62%일 때, 맛의 경우 6.63%, 9.50%, 색의 경우 7.80%, 8.62%일 때 최고의 관능평점을 얻었다. 모든 품질특성에서 고춧가루의 함량보다는 매실추출액 첨가량에 따른 영향이 크게 나타났다. 최적화 결과, 이화학적 품질특성 부분에서는 매실추출물이 3.60%, 고춧가루 첨가량이 10%일 때 최적의 공정조건을 나타내었으며 관능적 품질특성 부분에서는 매실추출물이 4.08%, 고춧가루 첨가량이 9.96%인 경우 최적인 것으로 나타났다.

• 한국식품위생안전성학회지
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• 제35권1호
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• pp.68-74
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• 2020

본 연구는 저온살균(60℃, 5-20분)과 대기압플라즈마(5-20분)를 병용한 고춧가루 중의 E. coli 저감화 및 시너지 효과를 조사하였다. 저온살균 단일처리시 대장균의 불활성화는 최대 2 log₁₀ CFU/g(=99% 감소) 이상 나타내었으며, 대기압플라즈마 5, 10, 15, 및 20분간 단일처리 하였을 때 각각 0.4, 0.8, 0.9 및 1.4 log₁₀ CFU/g 감소되었다. 저온살균 및 대기압플라즈마 단독 처리만으로는 만족할 만한 미생물 저감화효과를 얻을 수 없었기에 저온살균 처리 후, 대기압플라즈마를 병용처리 하여 대장균의 불활성화는 1-6 log₁₀ CFU/g 이상 감소되었다. 그러나, 저온살균과 대기압플라즈마 병용처리에 따른 관능적 품질 (색, 이취, 맛, 조직감 및 전체적인 기호도)에 대한 유의적인 차이는 관찰되지 않았다(P>0.05). 따라서 고춧가루의 미생물학적 안전성 확보를 위해 저온살균과 대기압플라즈마 단독처리보다 이 둘의 병용처리가 E. coli의 확실한 저감화 효과를 유도하고 식품 고유의 품질특성을 유지하는데 효과적이었음을 본 연구를 통해 확인되었다.

• Journal of Nutrition and Health
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• 제35권3호
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• pp.314-321
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• 2002

월경전기 증상에 따른 맛 선호도와 식품섭취 변화를 알아보고자 정규간호사 1,301명을 설문조사한 후 분석가증한 626명의 자료를 월경전 불쾌기분장애 집단, 월경전기 증후군 집단, 월경전기 증상이 없는 집단으로 나누어 집단별 맛에 대한 선호도 변화, 식사량 변화, 특정 음식에 대한 선호도 변화를 분석한 결과를 요약하며 다음과 같다. 월경전기에 맛 선호도 변화정도가 세 집단간에 다르게 나타났다. 월경전 불쾌지분장애 집단의 경우 월경전기에 단맛, 짠맛, 매운맛, 신맛 4가지 맛에 대한 선호도가 모두 증가하였고, 세 집단 모두 단맛을 가장 많이 찾았다. 월경전 불쾌기분장애 집단과 월경전기 증후군 집단에서는 매운 맛의 선호도도 증가하였다. 식사량은 월경전 불쾌기분장애 집단과 월경전기 증후군 집단 모두 무증상 집단에 비해 늘어났다. 월경전/평소의 음식 섭취량 변화는 물, 스포츠 음료 및 쥬스, 우유 등 음료수를 제외한 모든 음식에서 월경전 불쾌기분장애 집단의 월경전기의 섭취량이 증가하였다. 전반적으로 월경전기에 맵거나 단 음식을 유난히 많이 먹게 되며, 월경전기 증상을 경험하는 월경전 불쾌지분장애 집단이나 월경전기 증후군 집단 모두에서 매운 음식을 가장 많이 먹는 것으로 나타났다.

• 한국수산과학회지
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• 제39권3호
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• pp.278-282
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• 2006

The powdered boil-dried oyster (C), the powdered smoke-dried oyster (OS-1) and the powdered smoke-dried oyster scrap (OS-2) were examined for their taste-active components, quality characteristics for potential utilization as a natural flavoring substance. The free amino acid level of OS-l and OS-2 were 395.6 mg/100 g and 551.5 mg/100 g, respectively, and that of betaine of OS-1 and OS-2 were 164.6 mg/100 g and 214.9 mg/100 g, respectively. The contents of inorganic ions were rich in Na, K, P, Ca and Mg in that order. Major free amino acids were taurine, glutamic acid, proline, alanine and glycine. The extract condition of the OS-1 and OS-2 the instant soup was the most appropriate at $98^{\circ}C$ for 1-5 min. The hot water extract of OS-1 and OS-2 with additives such as salt, sugar, pepper and onion powder had a good organoleptic qualities compared with the conventional flavoring substances in a local market. We conclude that powdered smoke-dried oyster and its scrap can be commercialized.

• Nutrition Research and Practice
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• 제1권2호
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• pp.150-157
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• 2007

This study analyzed Kimchi eating culture in 178 households with female middle school children located in Incheon and Seosan areas, investigated the Kimchi eating patterns of female middle school students, and also analyzed the differences in value recognition for Kimchi between mothers and their female middle school students. Results showed that 23.0% of subject households answered eat Kimchi at every meal and the main reason for eating Kimchi in most households was good for taste. Most households made their own Kimchi, and only 12.3% of households bought Kimchi. Subject households preferred hot and spicy taste (34.8%) and pleasing taste (20.2%), and 44.4% of middle school children answered as eating Kimchi at every meal, and the source for information on Kimchi was home in 51.6% and mass media in 33.7%, suggesting the lack of school education. Both mothers and their female middle school students placed high value on Kimchi for its nutritional aspect and on Kimchi from the market for its convenience. Mothers showed significantly higher value (p<0.05) on the storage aspect of Kimchi compared to their middle school students, and female middle school students showed significantly higher value (p<0.05) on the value recognition for Kimchi as an international food compared to their mothers. Also, the value for hot pepper powder was high among other additional ingredients, and both mothers and middle school students had high values for Kimchi stew among other food dishes using Kimchi, and middle school students showed higher values (p<0.001) on foreign dishes using Kimchi such as Kimchi pizza and Kimchi spaghetti compared to the mothers group. Therefore, based on these results, the development of educational programs on Kimchi is needed not only at home but also at schools, by re-emphasizing the importance of value recognition for Klmchi in our food culture.