• 한국식품위생안전성학회지
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• 제12권4호
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• pp.333-339
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• 1997

The effects of kind of vegetables and of the kind and amounts of fermented fish sauce on the formation of nitrosamine (NA) during kimchi fermentation were investigated. Kimchies made of Chinese cabbage, cucumber, and radish with fermented shrimp, anchovy and liquid sauces were fermented at 4$^{\circ}C$ for 6 weeks and the changes in the content of nitrate, nitrite, trimethylamine (TMA), dimethylamine (DMA) and NA were studied. Nitrate content in kimchies made of Chinese cabbage, cucumber, and radish increased at the initial period of fermentation, but it decreased at the later period. Nitrite was not detected at the later period of kimchi fermentation. Overall, there have not been great changes in the contents of nitrite and nitrate. However, there have been considrable changes in the contents of TMA and DMA as fermentation progressed. Only nitrosodimethylamine (NDMA) at the level of 0.5~10.3 $\mu\textrm{g}$/kg was formed in three kinds of kimchies. More NDMA was formed in radish and cucumber kimchies than in Chinese cabbage kimchi. The pH was lowered faster in radish and cucumber kimchies than in Chinese cabbage kimchi. More NDMA was formed in Chinese cabbage kimchi made with fermented shrimp sauce than those with anchovy or liquid sauces. Shrimp sauce contained higher amount of DAM than anchovy and liquid sauces. The contents of NDMA tended to increase as the amount of shrimp sauce increased. The kind and amount of fermented fish sauce used for kimchi preparation may be an important factor affecting the formation of NDMA.

• 한국식품과학회지
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• 제31권1호
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• pp.263-266
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• 1999

본 연구에서는 김치의 대표적인 품질저하현상인 조직감 연화와 관련된 효소의 활성을 조사하여 이를 기초로 향후 김치생산시 기초자료로 사용하고자 몇가지 김치 재료중 존재하는 펙틴가수분해효소활성을 측정하였다. 펙틴가수분해효소중 polygalacturonase의 비활성은 멸치젓, 무의 경우가 높았고, 시료 1g당 효소활성은 150.443 units/g sample인 멸치젓이 가장 높게 나타났으며 고춧가루의 활성도 높게 나타났다. 조직감의 유지에 관여하는 것으로 알려져 있는 pectinesterase의 비활성은 무가 가장 높았으며 멸치젓에서도 높게 나타났다. 시료 1g당 효소활성은 멸치젓이 3.310 units/g sample로 가장 높았으며 무, 마늘의 활성이 각각 0.901, 0.613 units/g sample로 높게 나타났다. 김치 원료의 배합비를 고려할 때 주원료인 무, 배추뿐만 아니라 부원료로 첨가되는 멸치젓 자체에 존재하는 펙틴분해효소가 김치의 숙성 및 유통중 품질변화에 많은 영향을 줄 것으로 예상된다.

• 한국식생활문화학회지
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• 제25권4호
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• pp.428-455
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• 2010

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2004년도 Annual Meeting and International Symposium
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• pp.150-157
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• 2004

Cruciferous vegetables are rich in organosulfur compounds such as isothiocyanates and sulfides. While the isothiocyanates, corresponding to pungent principle, are generated from myrosinase-catalyzed hydrolysis of glucosinolates, the sulfides can be generated non-enzymatically. Recent studies provide evidences that some sulfur compounds in these vegetables show a chemopreventive action against carcinogenesis; while isothiocyanates such as sulforaphane induce phase 2 enzymes (glutathione S-transferase/quinone reductase), disulfides tends to elevate the level of phase 1 and 2 enzymes. Especially, sulforaphane rich in Cruciferae vegetables has been reported to express anticarcinogenic effect in some organs such as liver, kidney or intestine. When the level of sulfur compounds in Cruciferous and Alliaceous vegetables was determined by GC/MS (SIM), the richest in sulforaphane is broccoli followed by turnip, cabbage, radish, kale, cauliflower and Chinese cabbage. Meanwhile, the sulfides are predominant in Alliaceous vegetables such as onion. In related study, the administration of vegetable extract elevated the GST level by 1.5 fold for broccoli, 1.4 fold for radish, and 1.3 for onion. Thus, the vegetables frequently used in Korean dish contain relatively high amount of anticarcinogenic sulfur compounds. Moreover, the combination of broccoli and radish extracts elevated the GST induction up to 1.84 folds of control. In addition, the Kakdugi, fermented radish Kimchi was observed to show a comparable GST induction despite the decomposition of methylthio-3-butenylisothiocyanate (MTBI). Therefore, the combination of vegetables including broccoli, and fermented radish Kimchi would be useful as a functional food for chemoprevention.

• 한국식품과학회지
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• 제23권3호
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• pp.262-266
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• 1991

동치미의 발효과정 중 담금액의 소금 함량, 고형분, 점도, 색, 탁도 및 무우의 텍스쳐를 측정하였다. 동치미의 제조는 파, 마늘, 생강 등 양념을 첨가하여 7% 소금용액에 담그고 $4{\sim}35^{\circ}C$의 범위에서 발효시켰다. 그 결과 점도는 발효 초기에 감소되다가 발효시간이 경과되면서 지속적으로 증가하였으며, Hunter값에 의한 색변화는 지속적인 'L'값의 증가를 보여주었으나 'a'값은 감소하였다. 한편 탁도는 발효 중반기 이후 많은 증가를 보여주었으며 특히 증가현상은 높은 온도에서 현저하였다. 무우 조직의 견고성은 발효 초기에 급격히 저하되었다가 약간 증가한 뒤 다시 서서히 감소함을 보여주었다. 담금액 중의 소금농도는 발효온도가 높을수록 감소속도가 빨랐고 소금농도의 감소와 발효시간의 대수값 간에는 직선관계가 있었으며 소금농도 감소의 활성화에너지는 8.99 kcal/mole가 계산되었다.

• 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.

• 한국식품과학회지
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• 제30권6호
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• pp.1333-1338
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• 1998

본 연구에서는 김치재료 중 존재하는 각종 효소의 특성을 이용한 김치의 품질개선을 위한 기초자료를 제시하고자 몇 가지의 대표적인 가수분해효소와 산화효소의 활성을 조사하였다. 가수분해효소로는 발효원으로 사용되고 균체증식에 필수적인 당 및 아미노산의 생산에 관여하는 amylase와 protease를 연구하였으며, 산화효소로는 이취발생과 vitamin C의 산화에 관여하는 peroxidase 및 ascorbic acid oxidase 활성을 조사하였다. 시료 1 g중 존재하는 효소활성은 ${\alpha}-amylase$의 경우 멸치젓, 고춧가루, 새우젓, 굴에서, ${\beta}-amylase$는 멸치젓, 굴, 무에서 높게 나타났다. Protease의 경우는 멸치젓, 새우젓, 고춧가루에서 높게 나타났으며, peroxidase와 ascorbic acid oxidase는 각각 무, 오이, 파 및 멸치젓, 고춧가루, 새우젓에서 높게 나타나 김치재료중 발효식품인 멸치젓과 새우젓이 전반적으로 높은 가수분해 및 산화활성을 나타내었고, 고춧가루는 가수분해효소 활성이, 무, 오이는 산화효소 활성이 높게 나타났다.

• 한국식품조리과학회지
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• 제16권1호
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• pp.57-64
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• 2000

An optional ingredient, Gatt(Brassica juncea) was adopted to improve the quality of Dongchimi during fermentation. The final weight percentage of Gatt in Dongchimi was adjusted to 0, 3, 5, 10, or 15%, per radish. Sensory and microbiological characteristics were determined during fermentation at 10$^{\circ}C$ for 45 days. The effect was varied depending on the amounts of Gatt, but Dongchimi fermented with 5% Gatt was most favored for color, flavor, taste, and overall acceptability in sensory evaluation. According to the quantitative descriptive analysis for the product, the liquid portion of Dongchimi steadily became clearer and less sour in proportion to the amount of added Gatt. The fermentation retarding action of Gatt at the initial stage of Dongchimi fermentation was clearly seen as above. However, the addition of Gatt at above 15% of Chinese radish was not desirable due to the accelerated fermentation at the later stage. The general changing patterns in typical characteristics of fermentation including microbial counts were comparable with each other depending on the treatments. And favorable Dongchimi could be prepared by fermenting with 5% Gatt at the given condition.

• 한국식품저장유통학회지
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• 제7권2호
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• pp.222-227
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• 2000

Antimutagenic activity of crushed kimchi fermented with starter under various conditions such as temperature(5-20$^{\circ}C$), salt concentration(2-10%), addition rate of starter (0-20%) was investigated. The kimchi was fermented with crushed Chinese cabbage without salting, red pepper powder, crushed garlic, crushed ginger, anchovy juice and starter. Well fermented kimchi juice(fermented at 10$^{\circ}C$ for 15 days) and sterilized radish juice was used as a source of lactic acid bacteria and starter medium, respectively. Antimutagenic activity showed the highest in the crushed kimchi fermented at 15$^{\circ}C$ for 15 days, 4% salt concentration, 5% starter added, respectively. The inhibition rate of mutagenic activity of the kimchi against S. typhimurium TA98 induced by NQO and S. typhimurium TA100 induced by MNNG was 56.41% and 60.11%, respectively. And the inhibition rate of the kimchi juice showed 56-60% per 100ul.

• 한국조리학회지
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• 제12권4호
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• pp.299-319
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• 2006

The purpose of this study was to investigate the changes of hardness and microstructure of Dongchimi cooked with various sources of sugar(xylitol, xylose, sugar, pear juice). It was fermented at $10^{\circ}C$ for 60 days. The changes of pH in Dongchimi used different kinds of sugar decreased in all samples during the fermentation period, and then showed a slow decrease after 12 days of fermentation. The total acidity of Dongchimi using xylitol arrived slowly at the best tasting condition($0.3\sim0.4$ point) compared with other conditions. The changes of salt content were showed high as compared with other test conditions in 0 day, the day of fermentation. At the early stage of fermentation, the changes of turbidity of Dongchimi using sugar, pear juice were showed high as compared with those of Dongchimi using xylitol, xylose for $5\sim15$ days of fermentation. The maximum cutting force of Chinese radish Dongchimi showed the highest value among al at the 25 th day of ripening and then decreased gradually. The maximum cutting force of Dongchimi using sugar showed the lowest. The calcium and magnesium contents of Dongchimi juice and Chinese radish Dongchimi juice using xylitol were observed high at the early stage of fermentation and showed the highest value during the fermentation period. The microstructure showed disintegration appearance of middle lamella and cell wall during the fermentation period.