• 한국환경보건학회지
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• 제34권1호
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• pp.70-75
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• 2008

The Chinese cabbage kimchi, baechoo-kimchi, is the most popular type of kimchi in Korea. This study was performed to investigate the changes of index microorganisms (aerobic bacteria, psychrotrophilic bacteria, coliforms, and Escherichia coli), lactic acid bacteria, pH, and acidity of kimchi during the long-term fermentation and ripening. A homemade-style traditional Korean baechoo-kimchi, was prepared from Chinese cabbage, red pepper, green onion, garlic, ginger, and salt-fermented anchovy sauce, and then incubated at $10^{\circ}C$ for 28 days. In the baechoo-kimchi, the number of aerobic bacteria increased with time. The number of psychrotrophilic bacteria maintained their numbers $(10^4CFU/g)$ in the kimchi during the fermentation. Coliforms and E. coli were not detected in the kimchi. The pH of kimchi decreased and the acidity of kimchi increased over time. Lactic acid bacteria, which are representative of fermentative microorganisms in the kimchi process showed rapid growth in the earlier stage of fermentation and increased steadily after 7 days. The counts of lactic acid bacteria were at a level of $10^4CFU/g$ early in the fermentation stage, reaching a level of $10^8CFU/g$ after 14 days, and at this point pH was 4.18 and acidity reached 0.63, indicating that the optimal state of kimchi fermentation. This study suggests that the lactic acid bacteria which were proliferated in kimchi during the ripening and fermentation could contribute to improving the taste and flavor of kimchi and inhibit the growth of pathogenic microorganisms that might exist in kimchi.

• 한국조리학회지
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• 제13권2호
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• pp.81-97
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• 2007

To assess the food intake and diet quality by the interrelationship of DDS and DVS of high school girls, this dietary survey was conducted with 253 subjects living in Iksan and Seoul areas using a 24-hour recall method. The average amount of total food intake was 1,133.2 g, with 79.9% of food intake being supplied by vegetable food and 20.1% by animal food and higher in Seoul area. The food consumed most frequently was rice, green onion, garlic, soy sauce, sesame oil, onion, and Kimchi. The food consumed in the largest amounts were rice(303.3 g), milk(62.2 g), and Kimchi(53.4 g). Diet quality was assessed by food group pattern, dietary diversity score(DDS), and dietary variety score(DVS). When investigating the consumption pattern of major five food groups(grain, meat, dairy, fruit, vegetable groups), nobody consumed all five food groups in each meal. The groups most frequently missing were fruits and dairy products. The average number of food consumed per day was 12.1(DVS) and Iksan area scored lower(11.7) on DVS than Seoul area(12.6). The higher DDS and DVS of subjects were, the more MAR and NAR of energy, calcium, vitamin A and C increased. The number of major food groups(DDS)(p<0.01, P<0.05) and that of food items (DVS)(p<0.01) correlated positively NAR(nutrient adequacy ratio) and MAR (mean adequacy ratio) significantly.

• Preventive Nutrition and Food Science
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• 제8권2호
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• pp.149-153
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• 2003

Effects of kimchi and its ingredients, vitamin C and $\beta$-sitosterol on the growth of Helicobacter pylori were investigated. Three kimchi variations were studied: a standard recipe (kimchi I) and two functional variations for cancer prevention and treatment made with organically grown ingredients (kimch II and III). Methanol extracts and juices from kimchi I and III did not inhibit the growth of H. pylori. However, 10 mm and 12 mm inhibition zones were formed by methanol extract and juice from kimchi II, which had higher concentrations of red pepper powder (RPP) than those of kimchi I and III. Among the major kimchi ingredients, methanol extracts of RPP, garlic and ginger substantially inhibited the growth of H. pylori. The maximal inhibition zone (30 mm) was attained with garlic treatment. Inhibitory effects of the RPP, garlic and the sub-ingredient mixture (prepared with radish, garlic, RPP, ginger, green onion, sugar and fermented anchovy juice) on H. pylori were decreased by lactic acid bacteria fermentation. Neither the fermented garlic nor the fermented sub-ingredient mixture inhibited the growth of H. pylori. But, the inhibition Bone of fermented RPP was 12 mm, which was less than the 16 mm inhibition zone formed by the non-fermented RPP. Vitamin C and $\beta$-sitosterol which are known to be functional active compounds of kimchi also showed no inhibitory effect on the growth of H. pylori after 3 days of incubation. Further study is needed to determine why the inhibitory effect is removed or decreased by lactic acid fermentation, and to determine if fresh kimchi and lactic acid bacteria of kimchi can inhibit the growth of H. pylori.

• 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.

• 동아시아식생활학회지
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• 제22권4호
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• pp.506-513
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• 2012

This principal objective of this study was to evaluate the sensory properties and flavor compounds of Kimchi prepared with different levels (0.0%, 0.4%, 0.8%, and 1.2%) of Backryeoncho extracts (BE). At high levels of BE, Kimchi showed increased level of crispness and flavor, and also jeotgal odor decreased in the sensory evaluation. Addition of 0.8 % BE resulted in the highest scores for color, taste, and overall acceptance of Kimchi. Therefore, addition of 0.8 % BE appears to be an acceptable approach to enhance the quality of Kimchi without reducing acceptability. As a result of flavor compound analysis, a total of 24 volatile flavor compound, including 11 S-containing compounds, 6 terpenes, 1 acid, 1 ester, 1 alcohol, 2 miscellaneous compounds, 2 thiocyanates, etc., were detected by GC/MS. The major volatile compounds were s-containing compounds and terpene hydrocarbon, and especially terpene of sabinene was newly detected in Kimchi with added BE. Levels of 2-vinyl-[4H]-1,3-dithin derived from garlic flavor as a sulfide-containing compound along with diallyl trisulfide derived from green onion flavor were reduced in Kimchi with added 0.8% BE. Most sulfide-containing compounds were reduced in Kimchi with added BE, whereas most terpenes detected in control Kimchi were not detected.

• 한국식품영양과학회지
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• 제32권3호
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• pp.393-399
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• 2003

본 연구는 전국의 590세대 가정주부를 대상으로 배추절임조건, 사용하는 부재료의 종류, 김치제조자의 고향 및 성장지역 등을 조사함으로써 지역적으로 다양한 김치맛에 영향을 줄 수 있는 요인을 분석하여 지역적 특성을 살린 시판김치의 산업화를 위한 기초자료로 이용되고자 실시하였다. 여름철 배추김치 담금시 배추절임방법은 물간법과 마른간법을 동시에 사용하는 혼용법이 가장 많았으며, 절임 시간은 평균적으로 3~5시간으로 나타났다. 김치 제조시 첨가되는 부재료의 종류를 조사한 결과 총 7종의 젓갈류가 전국적으로 사용되고 있었는데, 사용빈도가 높은 젓갈류로는 새우젓, 멸치 액젓, 멸치젓 그리고 까나리 액젓으로 나타났으며, 이들의 사용은 지역적으로 유의적인 차이를 보였다(p<0.001). 또한 대부분이 단일보다는 2개 이상씩 혼용하는 경우가 많았다. 배추김치 담금시 고춧가루, 마늘, 생강, 파, 무, 부추, 양파, 당근, 설탕 및 풀 등 10종과 MSG는 기본으로 사용되었고 경상도는 여기에 다시국물과 물엿 등이 추가로 첨가되는 한편 전라도 지방은 생고추를 간 것과 밥풀의 첨가가 특징적이었다. 또한 MSG는 제조자의 연령과는 상관없이 전반적으로 사용하고있어 김치전용 조미료의 개발이 필요함을 보여주었다. 김치담금시 가족구성원 중 기준으로 하는 입맛으로는 제조자 본인이 가장 많아 핵가족인 가족형태와 시대흐름을 반영하였으며, 제조자의 고향과 성장지역의 조사를 통해 부재료의 사용과 제조방법에서 거주지역 보다는 고향이나 성장지역의 특징을 계승하고 있는 것으로 나타났다.

• 한국식품영양과학회지
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• 제29권6호
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• pp.1009-1015
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• 2000

본 연구에서는 적갓김치의 발효과정에 따른 발효특성과 항산화성을 규명하기 위해 갓김치와 가열 쇠고기를 이용한 model system을 만들어 쇠고기 지방질에 대한 항산화성을 살펴보았고 용매별로 추출한 김치성분의 항산화성을 살펴보았다. 적 갓김치는 15$^{\circ}C$에서 발효가 진행되면서 6일째 김치의 pH가 4.5에 도달하였다. 발효진행에 따라서 산도는 증가하였고 환원당은 서서히 감소하였으며 이때 젖산균수 역시 최대치에 도달하였다. 또한 a-scorbic acid 함량은 발효가 진행되면서 감소하였다가 발효 6일째에 다시 다소 증가하였다. 총 페놀함량은 생 시료에서보다는 갓김치에서 높게 나타났으며 발효가 진행됨에 따라 총 페놀함량은 증가하였다. 적 갓김치를 가열쇠고기와의 model system을 조제하여 TBA가를 통해 항산화성을 살펴본 결과 첨가한 김치의 양이 많을수록 항산화성이 높게 나타났으며 생시료일 때보다는 김치의 항산화성이 우수하였으며 발효가 진행된 숙성상태일 때 더 항산화성이 우수하였다. 동결건조시킨 적 갓김치를 물, 메탄올, 핵산 세가지 용매로 추출하여 항산화성을 살펴보았을 때 메탄을 추출물의 항산화성이 가장 높게 나타났다. 또한 담금직후보다는 숙성된 상태의 갓김치가 항산화성이 높았다.

• 한국식생활문화학회지
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• 제15권2호
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• pp.139-145
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• 2000

A survey on the preference of kimchi and actual amounts of kimchi intake conducted from july to october 1999 to get basic information needed for the augmentation of kimchi intake. Total 1,241 of women and men aged $10{\sim}60$ in kyung-nam area participated in this survey. Except people aged $20{\sim}30$, all of subjects, especially in people aged 60 and over, liked fresh prepared kimchi best, and then fermented kimchi. But all of subjects disliked over fermented kimchi.(p<0.001) And women$(4.3{\pm}0.9)$ liked better fresh prepared kimchi than men$(4.2{\pm}1.0)$, men$(4.0{\pm}0.9)$ liked better fermented kimchi than women$(3.9{\pm}1.1)$.(p<0.05) In subjects aged above 40, as age grow up, the preference of fermented kimchi and over fermented kimchi grew lower. All of subjects best liked chinease cabbage kimchi, and then chonggak kimchi, kakdugi, yeulmu kimchi, dongchimi in order. And women liked better nabag kimchi, yeulmu kimchi, sesame leaf kimchi, bek kimchi, cucumber kimchi, godulppegi kimchi than men and men liked better chinease cabbage kimchi, kakdugi, dongchimi than women.(p<0.05) People aged $10{\sim}20$ and above 60 disliked chonggag kimchi. The preference of kakdugi were high in people aged $10{\sim}20$, but as age grow up, the preference of kakdugi became lower.(p<0.001) The preference of nabak kimchi and dongchimi with juice were significantly high in people aged 60 and over but people aged $10{\sim}20$ disliked. Also subjects aged $10{\sim}20$ disliked significantly yeulmu kimchi, sesame leaf kimchi, green onion kimchi, bek kimchi, cucumber kimchi, mustard leaf kimchi and godulppegi kimchi and subjects aged $20{\sim}30$ disliked significantly yeulmu kimchi, mustard leaf kimchi, godulppegi kimchi(p<0.001). But subject aged 30 and older liked all kinds of kimchi. The amounts of kimchi intake in Kyung-nam area were same level of average amount(100g) of korean intake but the amounts of kimchi intake of men$(106.4{\pm}74.0)$ were more than women$(96.9{\pm}69.5)$(p<0.05)

• 한국식품과학회지
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• 제30권2호
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• pp.324-332
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• 1998

배추김치의 표준화를 위하여 조리서 및 관련 연구 논문과 김치공장에서의 담금방법과 재료배합비의 표준값을 구하여 표준화김치로 선정하고 뚜렷한 차이가 있었던 고춧가루의 첨가농도는 관능검사 및 이화학적 실험과 항돌연변이 효과와 in vitro 항암 기능성을 검토하여 결정하였다. 배추김치 담금시 사용빈도가 50% 이상인 부재료는 무, 파였으며, 양념류로는 고춧가루, 마늘, 생강, 젓갈, 설탕으로 나타났다. 또 재료배합비는 절인배추 100에 대해 무 $13.0{\pm}7.0$, 파 $2.0{\pm}0.5$, 마늘 $1.4{\pm}0.4$, 생강 $0.6{\pm}0.3$, 멸치액젓 $2.2{\pm}1.6$, 설탕 $1.0{\pm}0.3$, 최종염도 $2.7{\pm}0.3$로 결정되었으며, 고춧가루의 배합비는 차이를 보여 $2.5{\pm}0.3$와 $3.5{\pm}0.8$로 나타났다. $15^{\circ}C$에서 0, 2, 4, 6, 8, 10일간 김치를 발효시키면서 관능검사및 이화학적 실험을 실시한 결과 발효 기간은 4일이 가장 적당히 익은 상태였다. 고춧가루의 배합비는 3.5%인 경우가 2.5%인 경우에 비해 관능적으로 우수하였고, pH가 서서히 감소되어 보존성도 있었으며, 김치의 맛에 관여하는 젖산균인 Leuconostoc속 젖산균수도 높게 나타났다. 특히 선정된 표준화 배추 김치 즙액은 $AFB_1$에 대한 높은 항돌연변이 효과를 보였고, SRB assay에서는 AGS 인체 위암세포의 성장을 억제함을 알 수 있었는데 고춧가루의 배합비는 3.5%인 경우가 2.5%인 경우에 비해 항돌연변이 및 암세포 성장 억제 효과가 더 뛰어남을 관찰할 수 있었다. 따라서 표준화 배추김치의 재료 및 배합비는 배추 100에 대해 고춧가루 3.5, 무 13.0, 파 2.0, 마늘 1.4, 생강 0.6, 멸치 액젓 2.2, 설탕 1.0, 최종염도 2.7로 결정되었다. 배추김치의 담금방법은 배추를 10% 소금물에서 10시간 절이고, 물기를 뺀 후, 무, 파는 채 썰어 고춧가루 갠 것을 넣은 다음, 멸치액젓을 넣고, 마늘, 생강, 설탕을 섞은 후 고루 버무린다.

• 한국식품과학회지
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• 제29권5호
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• pp.999-1005
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• 1997

김치 발효중 대장균군의 잔존 현상을 확인하였고 대장균군을 가식 기간에서도 조기에 사멸시킬 수 있는 방법을 모색하였으며 동시에 nisin의 김치 발효에서의 역할을 평가하였다. 대장균(E. coli B34)을 김치 제조시 $10^6\;CFU/g$이 되도록 접종하였을 때 pH, 산도의 변화, 총균수, 총젖산균수, Leuconostoc속 젖산균의 수 등에 차이가 거의 없었다. AITC 그 자체나 AITC를 생성하게 하는 고추냉이, 그리고 김치제조시 정상적으로 첨가하는 마늘이 대장균군에 대한 조기사멸효과가 있었는데, 마늘은 2.0% 이상, AITC는 50ppm이상, 고추냉이가루 0.4%이상에서 대장균군의 사멸효과가 좋게 나타났으나, nisin의 경우는 $100{\sim}2000\;I.U./g$에서 대장균군이 대조구보다 더 오랫동안 잔존하였으며 김치의 저장성 연장효과는 미미하였다. MMTSOO나 겨자가루는 대장균군 조기사멸효과가 나타나지 않았다. 김치 재료로 쓰이는 원료중에서 절인 배추에는 $10^4$, 깐마늘에는 $10^2{\sim}10^5$, 고춧가루에는 $10^4{\sim}10^5$, 생강에는 $10^7$, 그리고 파에는 $10^3{\sim}10^5\;CFU/g$의 대장균군이 존재하였다. 통마늘과 공장생산 고춧가루에는 대장균군이 검출되지 않았다.