• 한국식생활문화학회지
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• 제25권3호
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• pp.296-302
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• 2010

A survey on the quality improvement and preference for green onion kimchi by Chinese and Japanese consumers was conducted by 30 Korean specialists in order to develop an improved green onion kimchi product. The long green onion shape, kimchi juice, seasonings, off-odor of fermented sea food, and stimulatory flavor of green onion were the main issues considered for the improvement of green onion product. Usage of the favorite ingredients of the Chinese and Japanese consumers was also suggested. The percentages of Chinese and Japanese who already knew green onion kimchi were 54.1% and 30.3%, respectively, whereas 46.8% of Chinese and 28.1% of Japanese have actually tried green onion kimchi in Korea. There was no significant difference in the preference for green onion kimchi between Chinese (3.25/5.0) and Japanese (3.17/5.0) consumers. For recommendations for improving the quality of green onion, Chinese consumers thought off-flavor, fibrous texture, and fermentation level were more significant while the Japanese considered red color, various taste, MSG content, and length of green onion. Seasoned tofu with green onion and rice were suggested as complementary foods to green onion kimchi by the Chinese and Japanese, respectively.

• Journal of Biosystems Engineering
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• 제31권5호
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• pp.416-422
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• 2006

Drying characteristics of green onion and onion during fluidized and fixed bed drying were investigated and compared. Sliced peen onion and onion were dried at drying air temperature of 45, 55, and $65^{\circ}C$. Drying air velocity during fluidized bed drying was adjusted with drying time at each drying temperature. Drying time to reach a given final moisture content was shorten in fluidized bed drying than in fixed bed drying - for drying temperature of 45, 55, and $65^{\circ}C$, the differences were 60, 60, and 50 min for green onion and 360, 180, and 60 min for onion. Drying constant (K) was greatly affected by drying method and drying temperature. Terminal velocity under fluidized bed drying was decreased exponentially for green onion and linearly (or onion with increase of drying temperature. Also, terminal velocity had linear relationship with moisture content for both green onion and onion.

• 한국조리학회지
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• 제8권2호
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• pp.217-226
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• 2002

Stuffed pork cutlets were prepared by adding kimchi, pineapple, and seasoned green onion, and they were analyzed to measure sensory and nutritional characteristics. Sensory evaluation means of stuffed pork cutlet with kimchi, pineapple and seasoned small green onion was significantly higher than means of control pork cutlet especially for appearance after cutting, tenderness of meat, tenderness of stuffing, moistureless of stuffing, balance of meat and stuffing, flavor before taste, and flavor after taste. Dietary fiber, Vit. A, and Vit. C of kimchi pork cutlet was higher than them of control pork cutlet and frozen pork cutlet Dietary fiber, K and Vit. C of pineapple pork cutlet was higher than them of control pork cutlet. And Dietary fiber, Vit Ca, and P contents of pineapple pork cutlet was higher than them of frozen pork cutlet. Vit. A, $\beta$-carotene, dietary fiber, Ca, and P contents of seasoned small green onion pork cutlet was higher than them of control pork cutlet and frozen cutlet.

• 농약과학회지
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• 제16권4호
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• pp.294-301
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• 2012

일시에 수확하는 경채류 중 쪽파와 부추에 대한 살충제 bifenthrin와 chlorfenapyr의 잔류특성을 비교 조사하였다. 수확일을 기준으로 각각 1주일 간격으로 2회 살포한 후 수확당일, 수확 3일 전, 수확 7일 전, 수확 10일 전 및 수확 14일 전에 시료를 수거하여 잔류량을 조사하였다. 수확당일의 잔류량을 기초하여 작물 중 농약살포액의 부착량을 환산한 결과, 쪽파의 경우 123.0-125.5 mL/kg, 그리고 부추에서는 70.0-74 mL/kg으로 조사되어 쪽파가 부추에 비해 더 많은 살포액이 부착될 수 있는 것으로 나타났다. 각 작물에서 bifenthrin과 chlorfenapyr의 생육기간 중 농약의 분해소실 정도를 조사한 결과, 쪽파에서 bifenthrin의 분해소실곡선은 y = 1.0334 $e^{-0.0602x}$ ($R^2$= 0.8606), chlorfenapyr는 y = 2.2603 $e^{-0.0519x}$ ($R^2$= 0.9043)이었으며, 부추에서는 bifentrhin의 경우, y = 0.7693 $e^{-0.1823x}$ ($R^2$= 0.9756), chlorfenapyr는 y = 1.2940 $e^{-0.1051x}$ ($R^2$= 0.9782)으로 나타났다. 이 분해소실곡선을 이용하여 각 작물에서 두 농약의 분해반감기를 조사한 결과, bifenthrin의 경우, 쪽파에서 분해반감기는 11.51일이었으며, 부추에서는 3.80일로서 쪽파에서의 분해 반감기가 더 긴 것으로 나타났으며, chlorfenapyr의 경우에서도 쪽파 13.35일, 부추 6.59일로 쪽파에서의 분해반감기가 더 길었다. 쪽파와 부추에서 두 농약의 잔류특성이 비교되었을 때 농약살포 후 살포액의 부착량과 작물생육기간 중 농약의 분해반감기는 부추에서보다는 쪽파에서 더 많거나 긴 것으로 나타났다.

• 한국식품과학회지
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• 제31권2호
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• pp.488-494
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• 1999

파김치와 배추김치를 제조하여 $10^{\circ}C$와 $20^{\circ}C$로 발효시키면서 시간에 따른 젖산균의 변화와 발효 양상을 비교 조사하였다. pH, 총 산도 및 총 균수의 변화를 조사한 결과 파김치가 배추김치보다 발효가 늦게 진행됨을 알 수 있었다. 또한 총 균수, Leuconostoc 속 젖산균의 최대 균수 및 Lactobacillus 속 젖산균의 최대 균수도 배추김치보다 파김치에서 적었고 이러한 차이는 발효 온도가 낮은 $10^{\circ}C$의 경우 더욱 크게 나타났다. 파김치를 $10^{\circ}C$에서 발효시킨 경우 34일 경과 후에도 발효가 여전히 진행 중이었다. 총 당 함량을 조사한 결과 담금 직후 파김치가 배추김치보다 높았고 발효가 진행됨에 따라 감소하였으나 실험 종료 시점에서도 여전히 파김치가 높은 당 함량을 보여 파김치의 발효가 배추김치보다 느리게 진행되는 것이 총 당 함량이 낮았기 때문이 아님을 알 수 있었다. 적숙기 파김치에서 분리한 주된 젖산균은 Leuconostoc mesenteroides와 Lactobacillus plantarum으로 동정되어 배추김치 발효의 주된 젖산균과 차이가 없는 것으로 나타났다.

• 동아시아식생활학회지
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• 제5권2호
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• pp.27-38
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• 1995

This study was conducted to standardize ingredient ratio and preparation method of mafor traditional special kimchies in kyungsang province, korea. There were about 35 varieties of special kimchi in Kyungsang province. Six varieties of them such as burdock kimchi, wild leek kimchi, green thread onion kimchi, perilla leaf kimchi, Godulbaegi(Korean wild lettuce) kimchi, and red pepper leaf kimchi were selected, because they tasted good and the physiological functions of their main ingredients were excellent. The ingredient ratios of the selected special kimchi were standardized through surveying hereditary preparation of some families in kyungsang province and using the literatures including cooking books. The standardized ingredient ratio of the burdock kimchi was 15.1 pickled anchovy juice, 6.8 red pepper powder, 5.7 garlic, 2.2 ginger, 18.0 rice flour paste, 13.5 green thread onion, and 1.2 sesame seed in proportion to 100 of burdock. The standardized preparation step of the selected special kimchies was similar except some preprocessing methods of main ingredients. The diagonally cut-up burdock ws usually parboiled or soaked in salted water, then it was mixed with the other ingredients. Wild leek and green thread onion were usually pickled with salt or pickled anchovy juice. Sometimes the green thread onion pickled was dried in the sun. General preprocessing of perilla leaf, Korean wild lettuce, and red pepper leaf was soaking them in salted water for about 5-10 days. Sometimes red pepper leaf was heated with steam and dried in the sun, then it was mixed with the other ingredients.

• 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.

• 약학회지
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• 제38권5호
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• pp.579-585
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• 1994

Antitumor activity was tested by administration of reaction mixture of green onion extract and chitin to mice bearing sarcoma-180 cells. An intraperitoneal injection of mixture(20 mg/kg/day) to mice Have an 52% inhibition of tumor growth. Inhibition of tumor growth was found to be dose-dependent. When eighty miligrams of the mixture were administered, the weight of tumor was reduced significantly. HPLC analysis indicated the mixture was composed of N-acetyl-D-glucosamine, N-acetylchitobiose and N-acetylchitotriose.

• Journal of Biosystems Engineering
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• 제12권1호
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• pp.39-44
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• 1987

Measurement methods of moisture content were compared with 7 dried vegetables (red pepper, onion, green onion, garlic, ginger, carrot and radish). The moisture contents of dried vegetables having different moisture contents were determined by atmospheric oven drying, infrared balance, vacuum oven and Karl Fisher methods. Vacuum oven and Karl Fisher methods gave the relatively agreed results and considered to give the accurate moisture content. Atmospheric oven drying and infrared balance methods resulted in higher moisture content than methods mentioned above, because of the thermal decomposition of solid. Calibration of the moisture data of atmospheric oven drying method into the vacuum oven data was undertaken. The thermodecomposable solid fraction was high in onion, radish, green onion and carrot, and was in the range of 8.0-11.7% of the total solid in these products.

• 한국환경농학회지
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• 제14권3호
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• pp.253-262
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• 1995

중금속이 오염된 밭토양이 그 토양에서 재배된 파잎과 뿌리 및 상치잎, 줄기, 뿌리 시료중 카드뮴, 구리, 납, 아연, 크롬, 니켈, 철, 망간의 중금속 함량을 조사한 결과를 요약하면 다음과 같다. 1. 파와 상치가 고사 또는 생육이 불량한 지점에서 토양중 중금속 함량이 많이 검출되었다. 2. 토양중 중금속함량이 높은 지점에서 식물체중 중금속이 많이 검출되었으며 일반적으로 뿌리, 잎, 줄기의 순서로 많았으나 망간은 잎에서 많이 검출되었다. 3. 토양중 함량과 식물체중 함량간에는 카드뮴, 구리, 아연, 니켈은 고도의 유의성 있는 증가를 가져왔으나 납은 일정한 경향이 없었다. 4. 파와 상치가 정상생육을 하고 있는 지점의 토양중 중금속 함량이 우리나라 일반 밭토양의 평균 함량보다 높았고 식물체에서도 높은 경향이었다.