• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.110-116
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• 1997

Growth curves of seven strains of lactic acid bacteria isolated from Kimchi were graphed during cultivation at 1$0^{\circ}C$, 2$0^{\circ}C$, 3$0^{\circ}C$ and 4$0^{\circ}C$ in filter sterilized Chinese cabbage juice, and then lag time and generation time at each conditions were calcurated. At 3$0^{\circ}C$, the lag time of Leu. mesenteroides subsp. dextranicum was 168 min(minutes), Leu. mesenteroides subsp. mesenteroides 204 min, Leu. paramesenteroides 612 min, Lac. bavaricus 258 min, Lac. homohiochii 228 min, Lac. plantarum 270 min and Lac. brevis 264 min. And at this temperature, the generation times of Leu. mesenteroides subsp. dextranicum and Leu. mesenteroides subsp. mesenteroides were all 36 min, Lac. bavaricus 33 min, Lac. homohiochii 39 min, Lac. plantarum 66 min, Lac. brevis 42 min and Leu. paramesenteroides 162 min. As cultural temperature was lowed from 3$0^{\circ}C$ to 1$0^{\circ}C$, all strains showed remarkable prolongations in lag time and in generation time, and the prolongations were most conspicuous in Lac. plantarum. At 1$0^{\circ}C$, 2$0^{\circ}C$ and 3$0^{\circ}C$, both the lag time and the generation time of Leu. mesenteroides subsp. mesenteroides were shorter than those of Lac. plantarum. But at 4$0^{\circ}C$, this pattern was completely inverted. As a whole lower temperatures were more favorable for the growth of Leu. mesenteroides subsp. mesenteroides, while higher temperatures were for Lac. plantarum.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.25-31
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• 2004

The quality and sensory characteristics of kimchi during fermentation at 15 $^{\circ}C$ were evaluated. Kimchi was prepared with Chineses cabbage which was brined in 10% salt water added dill hot-water extracts(DK) and stevia hot-water extracts(SK) respectively. The pHs and reducing sugar contents of kimchi were decreased with increasing the fermentation time whereas lactic acid(%) was increased. The pH of DK was lower than control, and the lactic acid(%) contents of DK, SK were equal or higher than control in the first stage of fermentation. Also, the reducing sugar contents of DK, SK were lower than control. These results showed that the fermentation of DK and SK were faster than that of control in the first stage of fermentation. But the lactic acid(%) contents of DK, SK were higher than control after the 12th day of fermentation. It showed that it is possible to extend the preservation of kimchi. With increasing fermentation time, the L value of kimchi juice was increased, and the a value was decreased, and the b value was constant. Especially, the a value of DK, SK was higher than control. It meant that DK, SK kept more carotenoids in kimchi than control. On the 6th day of fermentation, the sensory evaluation analyzed by ANOVA followed Duncan's multiple range test showed that the levels of the green smell and the moldy flavor of DK were significantly lower than control(p<0.05) and the levels of the green smell, the green flavor and the moldy smell of SK were significantly lower than control(p<0.05), too. And the level of overall flavor of DK, SK was higher than control. The most preference among experimental groups was SK and then control, DK. The levels of TBARS of DK, SK were generally lower than control, and the level of TBARS of DK was lower than SK.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.601-612
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• 2003

In Korean history, vegetables were the major side dishes of meals and originally korean diets were based on vegetables. But recently people prefer meat dishes rather than vegetables and traditional vegetable cooking seems to be disappeared. So it is needed to be positioning the importance of vegetables in food culture of Korean. In present study, history of vegetable eating was reviewed and recent consumption pattern were analyzed. 1. Since the era of the three Kingdom's and Koryo dynasty, the kinds of vegetables varied and at Chosun Dynasty people used similar kinds of vegetables as nowadays except a few things. A Garlic and mug wort had been used from the age of tribes to present and an egg, apple, cucumber, lettuce from the three Kingdom and a bamboo sprout, a taro, a burdock, a radish, a turnip, a stone-leek, a scallion, a Chinese cabbage, a marsh mallow, a spinach and a crown daisy from Koryo Dynasty and a pepper, a pumpkin, a tomato, a cabbage, a salary, a kale, a turnip and a beet from Chosun Dynasty to present. A guard, a water shield plant, a yam and wild plants would have been used before but they would not use any more. 2. Current vegetable consumptions of Korean is 232.2kg/person/yr and comparing with world mean consumption(101.9kg), Koreans still eat the largest amount of vegetables than any other countries and among Asian countries, Koreans consume more vegetables than China(203.5kg) and Japanese people(111.6kg) do. 3.The most frequently consumed vegetables were vegetables for seasonings such as a garlic or stone-leek and for kimchi such as a Chinese cabbage, radish, and carrot. But from data of Korean National Health and Nutrition Survey(2001), kinds of vegetables which people had were only 72 items showing that the kinds of vegetables were limited. 4. A lot of wild plants that would have been used for famine relief are now disappeared and on the other hand, it is increasing of some new and foreign vegetables and herbs. Cooking methods and intake pattern of vegetables are changed and varied so a traditional cooking method such as namuel is less preferred than before. But vegetable wrapping and green vegetable juice, eating uncooked vegetables(sang-sik) are very popular.