• 한국생활과학회지
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• 제23권3호
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• pp.467-481
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• 2014

We investigated the effects of Mulberry leaves fermented enzyme liquid(MLE) addition on the quality of Kimchi which were fermented at $5^{\circ}C$ during 30 days. MLE was added to salted cabbage at concentrations of 0%(C), 0.4%(MLE1), 0.8%(MLE2), and 1.2%(MLE3) (w/w). pH in Kimchi added upon 1.2% of MLE, was higher than that of Kimchi without MLE after 12 days of fermentation. The titratable acidity was increased by the addition of MLE, and particularly Kimchi added 1.2% of MLE showed the slowest changed level. The degree of salinity were decreased in Kimchi with MLE as well as control group. However, MLE1 showed significantly lower salinity than MLE2, MLE3 and control group (p<0.001). L, a, b values of control group indicated significantly higher than the Kimchi with enzyme liquid concentrations(MLE1~MLE3). As compared with the control group, the cutting force in treated groups were increased during the fermentation period, and especially MLE3 showed the highest value of hardness. Moreover, that growth of lactic acid bacteria and total bacteria were inhibited by the addition of MLE. In the sensory assessment, the color, taste, and overall preferences were higher in MLE2 than control group and MLE1, MLE3. The acceptability of MLE as an additive in Kimchi among middle school students was higher than in the control sample, with an optimum additive of 0.8% MLE, based on the lowest volume of leftovers. Therefore, it was confirmed that addition of 0.8% MLE appears to be an acceptable approach to enhance the quality of Kimchi without reduction of acceptability.

• 식품보건융합연구
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• 제9권6호
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• pp.9-19
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• 2023

Lactobacillus plantarum and Leuconostoc mesenteroides are crucial functional starters and predominant isolates in a wide range of fermented foods, particularly kimchi, whose constituents exhibit bioactive properties. We previously developed a methodology using anion exchange resins to purify peptidyl compounds from Lb. plantarum LBP-K10. Antibacterial cultures of Lb. plantarum LBP-K10 were obtained from the respective cultures' supernatants and filtrates. However, conclusive evidence of the efficacy of kimchi filtrates in eradicating pathogenic bacteria is lacking. We aimed to simulate the potential effects of antibacterial filtrates that contained antibacterial compounds which were derived from cultures of Lb. plantarum LBP-K10. We acquired the kimchi filtrates using a combination of centrifugation and filtration methodologies, without the requirement for inoculation. The filtered liquid from Chinese cabbage kimchi, inoculated with Lb. plantarum LBP-K10 as a starter culture, and the non-inoculated liquid from Chinese cabbage kimchi (referred to as CCK and CCKRef, respectively) were were examined. CCK demonstrated greater inhibitory activity and a more significant bactericidal effect against the bacterial indicator strains. The minimum inhibitory concentration demonstrated comparable outcomes in tests against both Gram-positive and Gram-negative bacteria. This research offers a groundbreaking examination that displays the effectiveness of profiling peptidyl compounds within kimchi filtrates for curing bacterial infections.

• 한국식품과학회지
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• 제23권2호
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• pp.183-187
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• 1991

김치의 발효촉진과 억제효과를 검토하기 위하여 microwave에 의한 절임배추의 열처리, 효소 및 김치액의 첨가, 완충액과 몇 가지 무기염을 첨가하여 $25{\sim}35^{\circ}C$에서 발효하는 동안 pH의 변화를 측정하였다. 그 결과 순간 열처리와 amylase 및 celulase 첨가 단독으로는 김치발효 시간 단축에 뚜렷한 효과가 없었으나 이들을 병용하였을 때는 현저한 발효촉진 효과가 있었다. 김치액의 첨가는 pH 4.6의 것을 10%되게 첨가하고 발효시켰을 때 발효가 2배 정도 빨라졌고 맛과 냄새에서도 다른 pH의 김치액보다 좋았다. 완충액 중 phosphaste 완충액이, 무기염 중에서는 nitrite염, $Na_2HPO_4$가 김치발효를 현저히 억제시켜 김치 저장성 향상을 위한 첨가물로서의 가능성을 보여주었다.

• 한국식품영양과학회지
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• 제34권5호
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• pp.715-720
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• 2005

본 연구에서는 키토산-액상칼슘을 첨가하여 숙성 중 고 칼슘 김치의 품질특성을 조사하였다. 그 결과 $0.5\%$ 키토산-액상칼슘 첨가구간은 액상칼슘첨가구에 비해 김치 숙성 동안 pH저하와 산생성을 억제하였으며, 총균수 및 젖산균수는 작게 나타났다. L값과 b값은 조금씩 감소하였으며 a값은 증가하는 경향으로 나타났다. $0.5\%$ 키토산-액상칼슘 첨가구의 칼슘함량은 $207\~228\;mg\%$로 나타났으며, 관능검사 결과 군덕내가 감소하고, 조직감은 유지되었으며 숙성 15일 이후에는 전반적인 기호도가 높게 나타났다.

• 대한영양사협회학술지
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• 제15권1호
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• pp.69-76
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• 2009

To determine the salinity of packaged Kimchi, bulk Kimchi and other common foods, we collected samples of foods from the Gyeonggi province area in October 2006 and determined the salinity levels in one serving portion. The average salinity of all foods was 0.226${\pm}$0.212%. The average salinity of all Kimchi samples was 0.401${\pm}$0.260. The average salinities of soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.153${\pm}$0.085%, 0.691${\pm}$0.213%, 0.151${\pm}$0.102%, 0.209${\pm}$0.121% and 0.080${\pm}$0.016%, respectively. The average salt intake of one serving of Kimchi was 0.125${\pm}$0.041 g, while the average salt intakes of one serving of the soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.306${\pm}$0.170 g, 1.382${\pm}$0.426 g, 0.094${\pm}$0.061 g, 0.146${\pm}$0.089 g, and 0.159${\pm}$0.152 g, respectively. The salinity of packaged Kimchi was significantly higher than the salinity of the bulk Kimchi (p < 0.01). In addition, the salinity of the liquid and solid stem portions of the packaged Kimchi was significantly higher than the salinity of the same sized portions of the bulk Kimehi (p<0.01). Furthermore, the salinity in the liquid and solid stern portions of the packaged mustard leaf Kimchi were significantly higher than the salinities of other types of Kimchi (p < 0.0001). The salinity of all Kimchi is higher than that of soup, protein containing side dishes, vegetable side dishes or drinks, but the salt content of one serving of Kimchi is lower than those of the soups or stews or vegetable side dishes or drinks (because one serving size of Kimchi is usually smaller than that of the other foods).

• 한국식품위생안전성학회지
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• 제12권4호
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• pp.333-339
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• 1997

The effects of kind of vegetables and of the kind and amounts of fermented fish sauce on the formation of nitrosamine (NA) during kimchi fermentation were investigated. Kimchies made of Chinese cabbage, cucumber, and radish with fermented shrimp, anchovy and liquid sauces were fermented at 4$^{\circ}C$ for 6 weeks and the changes in the content of nitrate, nitrite, trimethylamine (TMA), dimethylamine (DMA) and NA were studied. Nitrate content in kimchies made of Chinese cabbage, cucumber, and radish increased at the initial period of fermentation, but it decreased at the later period. Nitrite was not detected at the later period of kimchi fermentation. Overall, there have not been great changes in the contents of nitrite and nitrate. However, there have been considrable changes in the contents of TMA and DMA as fermentation progressed. Only nitrosodimethylamine (NDMA) at the level of 0.5~10.3 $\mu\textrm{g}$/kg was formed in three kinds of kimchies. More NDMA was formed in radish and cucumber kimchies than in Chinese cabbage kimchi. The pH was lowered faster in radish and cucumber kimchies than in Chinese cabbage kimchi. More NDMA was formed in Chinese cabbage kimchi made with fermented shrimp sauce than those with anchovy or liquid sauces. Shrimp sauce contained higher amount of DAM than anchovy and liquid sauces. The contents of NDMA tended to increase as the amount of shrimp sauce increased. The kind and amount of fermented fish sauce used for kimchi preparation may be an important factor affecting the formation of NDMA.

• 한국식생활문화학회지
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• 제20권2호
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• pp.221-231
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• 2005

김치에 첨가되는 고추를 건조하지 않고 세척, 마쇄한 다음 냉동 저장한 고추를 김치에 사용하여 이화학적 및 관능적 특성을 알아보았다. 김치의 pH는 제조당일에는 고춧가루를 사용한 김치 마쇄액의 pH가 가장 높았으며 마쇄고추로 담근 김치의 마쇄액과 김치액에서는 그보다 더 낮게 나왔고 숙성 2주까지 동일한 경향을 보이며 감소하다 숙성 3주이후에는 시료간에 pH 차이가 거의 나타나지 않았다. 한편 산도는 담근 초기에 마쇄고추를 사용한 김치가 고춧가루를 사용한 김치보다 높은 산도를 보였으나 숙성 2주째에는 동일하였고 숙성 3주부터는 고춧가루를 사용한 김치의 김치액과 마쇄액에서 모두 마쇄고추를 사용한 김치보다 높은 값을 나타냈다. 숙성 전 기간을 통해 김치의 L값과 a값은 마쇄고추를 사용한 김치액이 가장 높았고 b값은 가장 낮았다. 유기산 함량에서는 acetic acid와 lactic acid는 숙성이 진행될수록 마쇄고추를 사용한 김치에서 더 증가하는 경향을 보였고 citric acid는 숙성 2주까지는 동일하게 마쇄고추를 첨가한 김치가 더 높았으나 숙성 3주부터는 마쇄고추 및 고춧가루를 사용한 김치 모두에서 검출되지 않았다. 김치의 QDA 결과 담근 직후와 숙성 2주일째 김치에서는 적색도, 매운맛, 상큼한 맛이, 숙성 5주째 김치에서는 적색도와 상큼한 맛에서 마쇄고추를 사용한 김치가 고춧가루를 사용한 김치보다 유의적으로 높은 값을 나타냈다. 소비자 기호도 검사에서는 담금 직후, 숙성 2주째 및 숙성 5주째에서 모두 마쇄고추를 사용한 김치가 고춧가루를 사용한 김치보다 외관과 종합적인 기호도가 월등히 높았다. 따라서 마쇄고추를 김치에 사용할 경우 기존의 고춧가루를 사용할 경우에 비해 김치의 L값과 a값 및 citric acid함량을 증진시켜 관능검사시 적색도와 상큼한 맛을 높여 소비자의 종합적인 기호도를 높일 수 있음을 알 수 있었다.

• Applied Biological Chemistry
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• 제24권4호
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• pp.213-217
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• 1981

김치의 순간살균장치(瞬間殺菌裝置)를 예열부(豫熱部), 살균부(殺菌部), 냉각부(冷却部) 및 액분리-혼합부(液分離-混合部)갖도록 동(銅) coil 으로 제작(製作) 하고 소금과 배추를 재료로 조제한 김치를 살균(殺菌)하였다. 액분리(液分離)에서 김치액을 분리(分離)하여 예열부(豫熱部)에서 순간가열(瞬間加熱)하여 살균부(殺菌部)에서 3분간(分間) 보지(保持)하였으며 곧 냉각부(冷却部)에 순간냉각(瞬間(冷却)시켜 고형분(固形分)과 재혼합(再混合)하였다. 살균온도(殺菌溫度)를 $68^{\circ}$, $75^{\circ}$, $81^{\circ}$, $85^{\circ}C$의 4개구(個區)에서 처리(處理)한 결과 산도(酸度) 및 pH의 변화(變化)를 크게 억제할 수 있었고 저장기간(貯藏期間)을 비살균(非殺菌)김치에 비(比)하여 2배연장(倍延長)시킬 수 있었다. 김치의 숙성도(熟成度)에 차이(差異)를 두고 살균(殺菌)결과 숙성도(熟成度)가 낮은 구(區)에서 살균효과(殺菌效果)가 더욱 높았다.

• KSBB Journal
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• 제22권4호
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• pp.255-259
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• 2007

탄산칼슘에 계면활성제를 적용 혼합하여 균일하게 분산된 액상칼슘비료를 제조하였다. 2개월간 6회에 걸쳐 최적화된 희석배율로 9종의 과채류에 엽면시비하여 미네랄 up-take 효율을 조사한 결과 칼슘함량이 대조군 대비 양배추와 감자가 각각 155%와 154%로 가장 많이 함유되어 있었으며 평균적으로 약 33% 정도 증가하는 경향을 보였다. 미네랄 증가 뿐 아니라 외형적으로 과채류가 더욱 견고하고 조직감이 증가되어 상품의 부가가치를 향상시키는 결과를 얻었다. 대조군에 비해 123%의 칼슘을 함유한 배추를 이용하여 가공된 김치 시제품의 관능검사 결과 칼슘처리군은 발효 14일에 외관, 냄새, 맛, 조직감, 전반적인 기호도 모두 가장 높은 점수를 받았다.

• 한국식품영양과학회지
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• 제28권4호
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• pp.773-779
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• 1999

This study was conducted to determine the changes in the contents of vitamin C and fermentation characteristics of kimchi on different Chinese cabbage variety(Koreangji Yureum: KY, Kalak Shin Il Ho: KS) and fermentation temperature(5oC, 15oC). Kimchi were fermented at 5oC and 15oC for 140 days and 25 days respectively. In all samples, total acidity increased, and the pH, total sugar and reducing sugar content decreased as the fermentation proceeded. Also, the number of lactic acid bacteria reached the maximum at the optimum fermenting stage. On the other hand, total ascorbic acid, dehydroascorbic acid and ascorbic acid from individual kimchi solid tissue significantly decreased with fermentation periods, however, increased kimchi liquid at the 7day in KS 15(kimchi prepared with Kalak Shin Il Ho at 15oC), KY 15(kimchi prepared with Korangji Yureum at 15oC) and at the 65day in KY 5(kimchi prepared with Korangji Yureum at 5oC) respectively. Therefore, different fermentation temperature as well as variety affected ascorbic acid contents and chemical characteristics of kimchi.