• 한국조리학회지
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• 제8권3호
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• pp.259-265
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• 2002

In this study, various kind of onion herb kimchi differing in herb contents were prepared. Sensory evaluation indicated that rosemary was best of all for the tested herbs. By the sensory analysis, it seemed that 0.5% addition of fresh herb powder for onion kimchi was most preferable and 2% addition was not acceptable. Hot spice of onion was remained when kimchi was prepared but it disappeared as storage time elapsed. According to texture analysis, hardness decreased as storage time elapsed for onion kimchi without herb, but the degree was mitigated for onion herb kimchi.

• 한국조리학회지
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• 제7권1호
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• pp.107-118
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• 2001

In this study, physical properties and color were measured and sensory evaluation was conducted on the onion kimchi with herb. Onion was produced during the winter season at Muan area. It means that water content of the onion was least of all the seasons. Onion kimchi was made with various herbs and various amounts of herb was added to the onion kimchi for the selected herb. Sensory evaluation indicated that Rosemary was best of all the tested herbs. Adequate amounts of Rosemary was 1 and 2%, while 5% was not evaluated as good.