• 한국식품조리과학회지
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• 제12권3호
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• pp.346-352
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• 1996

This study was conducted to investigate the effect of fresh ginseng on the physicochemical, microbiological and sensory properties of Nabak-kimchi during 33 day fermentation. Nabak-kimchi with the various levels (0, 2, 4, 6％) of fresh ginseng were fermented at 4$^{\circ}C$. During the fermentation, pH was lowered in all Nabak-kimchi samples and pH of Nabak-kimchi added fresh ginseng was a little lower than that of Nabak-kimchi without fresh ginseng. Acidity increased continuously during the entire fermentation. Saltiness was maintained at 1.60-1.67% levels during the whole fermentation. Total vitamin C contents increased drastically on the first day of fermentation and decreased after the first day and then increased during 21-24 day fermentation. Total bacteria increased rapidly at the beginning of fermentation and reached its maximum number on 6th day offermentation and then decreased slowly. Total bacteria of Nabak-kimchi added fresh ginseng was highly main-tained during the entire fermentation periods. As a result of the sensory evaluation, Nabak-kimchi added 4% fresh ginseng was the most palatable one.

• 한국식품조리과학회지
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• 제11권1호
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• pp.13-19
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• 1995

The purpose of this study was to investigate the method of making whole Chinese cabbage Kimchi, the family's taste in Kimchi and the reason for disliking the taste of Kimchi in the Taegu area. The results were as follows; 1) Most housewives learned the method of making the Kimchi from their mothers. Method was as follows; First, scatter salt on the whole Chinese cabbage and soak that for 3∼6 hours. After, wash the whole Chinese cabbage 3 times. Then, add red pepper powder, garlic, ginger and salted fermented anchovy as basic seasoning. Be sure to, mix the red pepper powder and salted fermented anchovy until they taste hot and salty. Store the whole Chinese cabbage until they ferment. Afterwards store the whole Chinese cabbage in the refrigerator. 2) It was the whole Chinese cabbage Kimchi that most family members preferred. 3) Among the family members, the old age group preferred newly made Kimchi because of the cool and fresh taste. The adult group preferred fresh taste, also smell and peculiar taste of the seasoning were important. The adolescent group preferred fresh taste and sour taste. 4) It shows that most of the family likes Kimchi, and among the family members, about 25% of the sons and daughters dislike Kimchi. And it shows that all family members dislike salty taste. 5) The older housewives’ Kimchi was preferred over the younger housewives’ Kimchi.

• 한국식품조리과학회지
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• 제28권2호
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• pp.167-174
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• 2012

In this study, the changes in the quality characteristics of $Kimchi$ added with fresh red pepper ($Capsicum$ $annuum$ L.) was investigated during 5 months of fermentation at $2^{\circ}C$. The moisture content of $Kimchi$ increased with an increase in the amount of added fresh red pepper, whereas the crude protein, crude lipid, and crude ash content decreased. The initial pH and total acidity of $Kimchi$ containing the fresh red pepper showed ranged from 4.96-5.36 and 0.27-0.33%, respectively. The pH and total acidity rapidly changed within a range of 4.27-4.37 and 0.53-0.55%, respectively, up to 2 months. The fructose and glucose content slowly changed up to 2 months and 3 months, respectively, and then gradually decreased afterwards. The total bacterial and lactic acid bacterial counts of $Kimchi$ containing the fresh red pepper gradually increased up to 2 months and 3 months, respectively, and then decreased thereafter. In addition, there was no difference between the $Kimchi$ containing the fresh red pepper and the control in the sensory evaluation.

• 한국식품조리과학회지
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• 제24권5호
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• pp.617-625
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• 2008

In this study, we evaluated changes in the quality characteristics of Godulbaegi kimchi during storage at $20^{\circ}C$ and $5^{\circ}C$. The pH and reducing sugar of Godulbaegi kimchi decreased, and the total acidity and color differences increased with increasing storage time at both temperatures. The vitamin C contents of the Godulbaegi kimchi decreased during the first 15 days of storage at $20^{\circ}C$, then increased for 18 days. The total dietary fiber contents were significantly higher in the fresh Godulbaegi kimchi than in the fermented Godulbaegi kimchi samples. Antioxidative activity was significantly higher in the fresh Godulbaegi kimchi than in the fermented kimchi.

• Journal of Applied Biological Chemistry
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• 제65권4호
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• pp.321-327
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• 2022

본 연구는 생김치, 적숙기 및 과숙기 상태의 세 가지 발효단계별 김치의 이화학적 특성과 항산화 활성에 대해 알아보았다. pH 및 산도 측정을 통해 생김치(pH 5.6, 산도 0.3%), 적숙기 김치(pH 4.3, 산도 0.64%), 과숙기 김치(pH 3.7, 산도 1.24%)를 시료로 사용하였다. 발효가 진행될수록 glucosinolate의 함량이 증가하였으며, 특히 생김치, 적숙기 김치, 과숙기 김치의 glucoraphanin 함량이 가장 높았다. 뿐만 아니라, 발효가 진행되면서 항산화 물질로 알려진 glucoraphanin, sulforaphane, 및 총 폴리페놀 함량이 증가하였다. 발효단계별 김치 시료의 항산화 활성을 측정한 결과, 100, 250, 500 ㎍/mL의 농도에서 생김치에 비해 적숙기와 과숙기 김치의 DPPH radical 소거능이 우수하게 나타났으며, ·OH radical 소거능을 측정하였을 때 모든 농도(100, 250, 500, 1000 ㎍/mL)에서 적숙기와 과숙기 김치가 생김치에 비해 우수한 소거능을 나타낸 것으로 보아 김치의 발효가 진행될수록 radical 소거능이 증가함을 알 수 있었다. 이는 생김치에 비해 발효과정을 거친 적숙기 및 과숙기 김치가 glucosinolate, sulforaphane, 총 폴리페놀 함량이 증가하여 항산화 활성이 높게 나타난 것으로 사료된다.

• Preventive Nutrition and Food Science
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• 제2권3호
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• pp.241-245
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• 1997

Inhibitory effects of kimchi extracts on arcinogen-induced cytotoxicity and transformation in C3H/10T1/2 cells were studied. The methanol extract (500㎍/ml) of fresh (unfermented kimchi), and 3-week-fermented kimchi (properly ripened kimchi at 5℃) inhibited 3-methylcholanthrene (MCA)-induced cytotoxicity in C3H/10T1/2 cells by 84 and 99%, respectively. The inhibitory effect of 3-week-fermented kimchi was higher than that of the fresh kimchi at same test condition. The methanol soluble fraction, and haxane extract of 3-week fermented kimchi also surpressed the cytotoxicity of FC3H/10T1/2 cells mediated by 7,12-dimethylbenz[a]anthracene(DMBA) and N-methyl-N'-nitro-N-nitrosoguanidine(MNNG). Furthermore, MCA-induced transformation of C3H/10T/1/2 cells was significantly inhibited by the methanol soluble fraction of 3-week fermented kimchi. With these results, we suggest that kimchi might have anticarcinogenic effect in part due to inhibition of carcinogen-induced cytotoxicity and transformation of C3H/10T/1/2 cells.

• 한국식품과학회지
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• 제27권2호
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• pp.257-263
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• 1995

As a primary step to develop natural preservative for extending the shelf-life of kimchi, the effect of 102 edible plants, 21 antimicrobial agents and related compounds on kimchi fermentation was studied. Among 42 oriental medicinal plants tested, Baical skullcap and Assam indigo were found to be highly effective for maintaining the fresh state of kimchi. Although Bugbane, Red mangolia, Bushy sophora, Szechuan pepper, Chinese quince and Scisandre significantly inhibit the growth of Lactobacilli, their effect was not high enough to be used as raw materials for kimchi preservative. When the effect of 32 herbs and spices was tested, peppermint, cinnamon, lemon balm, clove, hop, rosemary, sage, horseradish and thyme showed high antimicrobial activity against kimchi microorganisms. Among them, the effect of clove ranked top. When it was added to fresh kimchi, initial cfu value ($2.4{\times}10^{6}cfu/g$) changed little even after 2 day's fermentation ($2.6{\times}10^{6}cfu/g$). Sensory test was not a good criteria to evaluate the effect of herbs and spices, since their highly specific flavors affected the taste of kimchies. Twenty eight fruits, vegetables and related plants were tested, but only leaves of pine tree, persimmon and oak leaves showed a significant bactericidal effect, finally contributing to the storage of kimchi. In addition, when 21 natural preservatives and other compounds were added individually to fresh kimchi, nisin and caffeic acid could inhibit fermentation.

• 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.

• Nutrition Research and Practice
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• 제8권6호
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• pp.638-643
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• 2014

BACKGROUND/OBJECTIVES: Kimchi is a traditional Korean fermented vegetable containing several ingredients. We investigated the protective activity of methanol extract of kimchi under different fermentation stages against oxidative damage. MATERIALS/METHODS: Fresh kimchi (Fresh), optimally ripened kimchi (OptR), and over ripened kimchi (OvR) were fermented until the pH reached pH 5.6, pH 4.3, and pH 3.8, respectively. The radical scavenging activity and protective activity from oxidative stress of kimchi during fermentation were investigated under in vitro and cellular systems using LLC-$PK_1$ cells. RESULTS: Kimchi exhibited strong radical scavenging activities against 1,1-diphenyl-2-picrylhydrazyl, nitric oxide, superoxide anion, and hydroxyl radical. In addition, the free radical generators led to loss of cell viability and elevated lipid peroxidation, while treatment with kimchi resulted in significantly increased cell viability and decreased lipid peroxidation. Furthermore, the protective effect against oxidative stress was related to regulation of cyclooxygenase-2, inducible nitric oxide synthase, nuclear factor-${\kappa}B$ p65, and $I{\kappa}B$ expression. In particular, OvR showed the strongest protective effect from cellular oxidative stress among other kimchi. CONCLUSION: The current study indicated that kimchi, particularly OptR and OvR, played a protective role against free radical-induced oxidative stress. These findings suggest that kimchi is a promising functional food with an antioxidative effect and fermentation of kimchi led to elevation of antioxidative activity.

• 한국조리학회지
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• 제12권2호
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• pp.184-194
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• 2006

In this study, sensory evaluation on ripened kimchi foods with herbs were carried out. Sensory evaluation indicated that rosemary was the best of all among the tested herbs. It seemed that 0.5% addition of fresh herb powder was most preferable and more than 4% addition was not acceptable. Hot spice and herb flavor was remained when kimchi dishes were prepared but it disappeared as time elapsed.