• 한국식품영양과학회지
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• 제27권6호
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• pp.1077-1085
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• 1998

The effects of yeast on the fermentation of kimchi were investigated. The treatments were divided into two groups; yeast treatment during salting of Chinese cabbage(YS) and yeast treatment added in kimchi preparation(YF kimchi). The edible periods of the kimchi after yeast treatment during salting (YS kimchi) was extended 4~5 days by the results of pH, acidity, sensory quality. The activities of amylase, polygalacturonase and galactosidase of YS kimchi were retained at low levels compared to non treated condition throughout all fermentation periods, whereas protease activity was not significant different from the non treated condition. In addition, the contents of total hexose and uronic acid did not show remarkable change throughout fermentation, but total pentose was decreased by more than 7% at the early middle stage of fermentation(7~14 day after soaking). The change of free amino acid content was decreased by 16~44% than the non treated condition. In contrast, in the YF kimchi, the sensory quality was not good. The activities of amylase, protease, polygalacturonase and gal actosidase were appreciably higher than that of the non treated condition. Meanwhile, the contents of total hexose, total pentose and uronic acid, as products of degradation of cell wall constituents by the above enzymes, were decreased by 18~68% throughout fermentation than the non treated con dition, and total free amino acids were higher than the YS kimchi. Thus, yeast treatment during salting was found to be more effective to extend the edible periods of the kimchi.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1013-1020
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• 1997

To elicit the effect of fermentation on food quality of the watery Chinese cabbage pickles without fish sauce and red pepper paste(Baik-kimchi), changes in physicochemical properties and microstructure of fiber components were studied. Better water holding capacity(WHC) was showed in Baik-kimchi fermented at $25^{\circ}C$ than that of Baik-kimchi fermented at 5$^{\circ}C$. WHC measured at pH 2 and 6 were ranged from 10.18 to 16.79g/g dried sample for Baik-kimchi fermented at $25^{\circ}C$ and 6.51~14.58g/g dried sample for sample for samples at 5$^{\circ}C$, respectively. The higher WHC was resulted in pH controlled freeze-dried sample to pH 6 than that measured in pH 2 sample. The settling volume(SV) and oil adsorption capacity(OAC) increased with fermentation period and kept the same value for a little while, but slightly decreased in the over ripening period. Baik-kimchi fermented at $25^{\circ}C$ exhibited more shrunk microstructure of parenchyma cell and xylem than those of Baik-kimchi fermented at 5$^{\circ}C$. The appearance of SDF of the both Baik-kimchi ripened at 5$^{\circ}C$ and $25^{\circ}C$ could give granular shape, whereas the overripened Baik-kimchi had smooth surface of SDF. On the other hand, the IDF retained the original shape during fermentation.

• 생물환경조절학회지
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• 제26권4호
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• pp.235-241
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• 2017

본 연구는 배추의 작황 예측프로그램을 개발하기 위한 생육조사로 정식시기를 봄과 가을에 2주 간격으로 3회씩 각각 정식하여, 생체중, 건물중, 엽장, 엽폭, 엽수, 엽면적등을 정식후 2주간격으로 조사하였다. 정식 후 일수에 따른 생체중과 건물중의 변화와 GDD에 따른 생체중, 건물중, 엽면적 그리고 엽수의 변화에 대하여 회귀분석하였다. 정식 후 일수에 따른 봄배추와 가을배추의 생장을 S자형 곡선으로 분석한 결과 생체중의 회귀식은 각각 FW=4451.5/[1+exp{-(DAT-34.1)/3.6}]($R^2=0.992$)과 각각 FW=7182.0/[1+exp(-(DAT-53.8)/11.6)]($R^2=0.979$) 였다. 그리고 GDD에 따른 봄배추의 생체중의 모델은 각각 FW=4411.2/[1+exp{-(GDD-585.2)/128.6}] ($R^2=0.992$) 및 FW=13718/[1+exp{-(GDD-1278.6)/219.5}] ($R^2=0.981$)였다. 봄배추와 가을배추의 단위면적당 생산량은 각각 11348.3kg/10a와 1,5128.2kg/10a로 노지재배의 단수와는 차이를 보인 반면에 봄배추의 경우 시설재배의 단수 1,1147.3kg/10a와 유사한 결과를 보였다. 차후에 노지재배를 통해, 배추의 생산성에 관여하는 주요 요인을 분석하고, 실시간으로 계측한 생육 및 기상자료를 기반으로 하여 보다 정확한 예측프로그램으로 보정 및 검증해야할 것이다.

• 한국식생활문화학회지
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• 제14권1호
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• pp.29-42
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• 1999

This study was performed with 482 subjects(278 boys and 204 girls in Seoul and Kyunggido area) to find out the attitude and eating behaviors about Kimchi on Korean young generation. General characteristics about subject and attitude and eating behavior were surveyed by self-developed questionnaires. 85.9% of the subjects were nuclear family type and 49.9% of respondent's mother had full-time job and 96.1% of subjects were middle or upper economic status. The preference for Kimchi, 60.4% of respondents answered that they liked Kimchi. According to grade, the rate of preference about Kimchi was significantly different, higher grade students were found higher preference on Kimchi : 64.4% of middle and 70.4% of high school students liked Kimchi. The eating patterns of Kimchi, up to 60% of respondents answered they ate Kimchi in every meal time, which suggested that it was still an important side dish in Korean meal among teenagers. The eating behaviors on Kimchi, $85{\sim}90%$ of respondents answered that they preferred Kimchi in meal time. Baechu Kimchi(chinese cabbage Kimchi) and Gakdugi(radish cube Kimchi) was highly preferred. And their preference of food which made from Kimchi (such as Kimchi fried rice, Kimchi stew, Kimchi pancake) was highly evaluated. 65.6% of residents pointed out that 'Kimchi is very nutritious food'. The respondent's structure of value on Kimchi were not significantly difference between sex and age. But it was significantly difference(p<0.01) between the groups with preference and familiarity on Kimchi. The group had higher preference and familiarity on Kimchi agreed to the positive values about Kimchi. These result suggested that various kinds of Kimchi should be developed for young generation to meet their taste and also continuous nutrition education about traditional food especially Kimchi should be promoted at home and school.

• Journal of Nutrition and Health
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• 제46권1호
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• pp.26-33
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• 2013

The purpose of this study was to investigate the sodium intake of office workers using 24-hour urine analysis and to analyze the correlation matrix between variables. The sodium intake of the subjects (n = 137), based on a 24-hr sodium excretion period, was male (n = 56) 6072.4 mg and female (n = 81) 5,168.2 mg. Urinary sodium excretion showed significant positive correlation with BMI, frequency of eating out, expenditure of eating out, salty taste assessment and high-salt dietary behavior. Analysis of urinary sodium excretion showed significant positive correlation with intake frequencies of cabbage kimchi, broiled fish, feast noodle and rice with leaf wraps. Based on the results of multiple regression, urinary sodium excretion was found to be related to intake frequencies of cabbage kimchi, broiled fish, rice with leaf wraps and high score of high-salt dietary behavior.

• 한국독성학회:학술대회논문집
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• 한국독성학회 2001년도 International Symposium on Dietary and Medicinal Antimutgens and Anticarcinogens
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• pp.89-90
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• 2001

Kimchi is a traditional fermented vegetable food in Korea. There are about 187 varieties of Kimchi, depending on the ingredients and processing methods used, which are different in microbiological, nutritional, and biochemical characteristics. Much attention for Kimchi has been focused on health and life extension. Kimchi is fermented by the microorganisms which are originally present in the raw vegetable substances.(omitted)

• 동아시아식생활학회지
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• 제5권3호
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• pp.287-298
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• 1995

This study was undertaken to examine the effect of salting in 10% salt solution added 2% calcium chloride on the kimchi fermentation. The addition of calcium chloride extended edible periods of the Kimchi to 4~5 days and increased relatively the hardness of Chinese Cabbage. In the addition of calcium chloride, the activities of amylase and $\beta$ -galactosidase were not high during all periods fermentation. Polygalacturonase and protease activities were low 2~21%, 2~26% all periods fermentation, respectively. There were significant correlations between the delay of ripeness and decreasing enzyme activation. The amount of free amino acid by the treatment with calcium chloride was decreased of 10~16% at the late of fermentation than that of control. the treatment with calcium chloride of the Kimchi was increased hardness, but decreased cohesiveness and gumminess was during all periods fermentation. the adhesiveness was increased at the early of fermentation but decreased at the late of fermentation.

• 한국식품조리과학회지
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• 제11권3호
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• pp.226-232
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• 1995

배추 절이는 방법을 소금처리방법, 소금의 종류 및 절이는 시간에 대하여 단계별로 각 군마다 5포기씩의 김치를 담그고 1$0^{\circ}C$에 저장하면서 각각에 대한 염도, pH, 산도 및 관능 검사를 실시하여 맛있는 김치의 최적조건을 조사한 결과는 다음과 같다. 1. 소금처리방법은 소금물에 담그어 절이는 방법, 소금을 뿌리는 방법 및 소금물에 담그고 일부의 소금을 뿌리는 병행하는 방법을 실시한 결과 소금물에 담그어 절이는 방법이 가장 좋은 결과를 나타내었다. 2. 소금의 종류에 대하여는 시판 일반소금, 한주정제염, 무공해 천일염을 사용하여 소금물에 절이는 방법으로 실험한 결과 무공해 천일염을 사용한 김치가 가장 맛있는 것으로 평가되었다. 3. 소금절이는 시간은 3, 5, 8, 12시간의 4종류에 대하여 무공해 천일염을 사용하여 소금물에 담그어 절이는 방법으로 김치를 담근 결과 5시간 절이는 것이 가장 좋은 결과를 나타내었다. 4. 각 김치는 저장 7일째가 가장 맛있게 평가되었고 7일째의 pH는 4.17-4.36, 산도는 0.45-0.52, 염도는 1.89-3.36이었다. 저장 21일째부터는 맛에 대한 평가가 낮아졌으며 26일째는 pH, 산도, 염도가 각각 3.69-4.01, 0.68-0.74, 1.59-2.62로서 관능검사 결과는 매우 낮은 성적을 나타내었다.

• 한국식품저장유통학회지
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• 제16권5호
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• pp.612-617
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• 2009

배추김치의 저장 온도와 저장 기간별 total GSLs 함량을 분석하기 위하여 2007년 6~7월, 8~9월, 10~11월, 12~4월 및 5월(2008년) 수확하여 제조한 배추김치를 anion-exchange column을 통과시키고 아세톤 침전법을 사용하여 제조한 crude myrosinase로 반응시켜 함량 변화를 측정하였다. 수분 함량의 경우 8~9월 배추김치가 다른 기간에 제조된 배추김치에 비해 높게 나타났으며 pH의 경우 $15^{\circ}C$ 저장 3일, $10^{\circ}C$ 저장 7일, $4^{\circ}C$ 저장 14일에서 모든 김치의 pH가 급격히 감소하였다. Total GSLs를 분석한 결과 저장온도에 따라 $15^{\circ}C$와 $10^{\circ}C$의 경우 저장 3일에 가장 낮은 함량을 나타냈으며 $4^{\circ}C$의 경우 저장 28일에 가장 낮은 함량을 나타냈다. 또한 저장기간이 경과함에 따라 다소 차이는 있었으나 모든 배추김치의 함량이 감소하는 경향을 나타내었으며 8~9월 배추김치의 함량이 다른 기간에 제조된 배추김치에 비해 높은 함량을 보였다. 따라서 배추김치의 저장에 따른 total GSLs 함량은 저장온도 및 저장기간에 따라 영향을 받는 것으로 사료된다.

• 대한예방한의학회지
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• 제7권1호
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• pp.103-122
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• 2003

Purposes This study is for the constitutional health in daily life by adding the Sasang Constitutional points to the kimchi's nutritional ones. It lays the foundation of the development of both new medical kimchis and production of various kinds of kimchis according to different constitution. Methods We have examined the Keemy(氣味) and effect(效能) of kimchi represented in the Korean medicine [Dongyibogam(東醫寶鑑), Hyangyaggibseongbang(鄕藥集成方), Choongyakdaesajeon(中葯大辭典)] and Leejema's literature [DongyiSoosebowon(東醫壽世保元), Dongmooyugo(東武遺稿), Chobon kwon(草本卷)]. Results 1) There are 18 kinds of materials in kimchi, 9 main materials and 9 additional ones. 2) There are mustard, red pepper, garlic, leek, ginger, salt, green onion, and dropwort as good materials of kimchi for Soeumin, which are mostly Shinon(辛溫) or Yeoll(熱). 3) There are eggplant, oyster, chinese cabbage, shrimp, cucumber, and sesame as good materials of kimchi for Soyangin, which are mostly Gam(甘) or Ham(寒) or Ryang(凉), Han(寒). 4) There are bracken, perilla, radish, and taro as good materials of kimchi for Taeumin. which are mostly ShinGam(辛甘) or OnPyeong(溫平), Ryang(凉) Han(寒).