• 한국식품영양과학회지
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• 제40권12호
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• pp.1688-1693
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• 2011

깻잎 부산물(깻잎)의 이용을 증진시키기 위하여 깻잎이 첨가된 기능성 면 대량생산 제조공정을 개발하고, 깻잎 첨가면의 항산화 기능을 유리기 소거능으로 측정하였다. 각 공정별 최적조건 결정은 각 단계별로 제조된 면으로 물 국수를 만들어 외관, 맛, 향, 질감, 기호도에 대해 9점 척도로 관능 평가하였다. 깻잎 데치기 과정은 깻잎 중량 30배의 끓는 물에서 중불로 8분간 깻잎을 데치기 하였을 때 가장 관능평가 결과가 좋았다. 깻잎균질액의 농도는 40%가 가장 적절하였으며 이를 밀가루 중량의 60%(w/w) 첨가하였을 때(최종 농도 19%) 외관, 질감 및 기호도 평가가 다른 조건에 비해 유의적으로 높았다(p<0.05). 이상의 결과에서 만들어진 제조공정에서는 깻잎을 수세하는 과정, 그리고 반죽 시 물을 첨가하는 과정을 단축할 수 있었다. 깻잎첨가면의 DPPH 소거능은 $IC_{50}$ 0.56 mg/mL로 일반면의 11.00 mg/mL에 비해 19.6배 높아졌다(p<0.001). 깻잎첨가면의 superoxide radical 소거능은 $IC_{50}$ 9.53 mg/mL로 일반면의 13.1 mg/mL에 비해 1.4배 높았다(p<0.01). Hydroxyl radical 소거능 역시 $IC_{50}$ 169.2 ${\mu}g$/mL로 일반면의 3 mg/mL에 비해 17.8배 높았다(p<0.001). 이상의 결과로 볼 때 깻잎 첨가에 의해 밀가루면의 관능성과 기능성이 증가되었고, 이는 깻잎에 함유된 페놀화합물 때문으로 생각된다.

• 한국식품영양과학회지
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• 제24권6호
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• pp.990-997
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• 1995

Effect of preparation method on Yulmoo kimchi(watery kimchi prepared with Yulmoo, leaf radish) fermentation was investigated by measuring physicochemical, microbiological and sensory properties for 20 days. Yulmoo kimchi was fermented at 4$^{\circ}C$ after keeping at room temperature(27$\pm$0.5$^{\circ}C$) for 8 hours. Four types(A, B, C, D) of Yulmoo kimchi were prepared. Sample A was made without wheat flour paste and red pepper powder and sample B was made with wheat flour paste. Sample C was made with red pepper powder, and sample D was made with wheat flour paste and red pepper powder. pH was slowly lowered and stabled after 10 days in all samples. Total acid content increased in all samples. Reducing sugar content initially increased and decreased thereafter. Especially, reducing sugar content of sample B increased in the early stage of fermentation and maintained initial reducing sugar content after 20 days. Total vitamin C content reduced during fermentation in all samples. Especially initial total vitamin C content of sample D increased more than those of other samples relatiely. Lightness and yellowness showed no difference, but on the other hand redness increased gradually in all samples. The number of lactic acid bactgeria reached maximum value in 10~13 days with the total cell numbers and gradually decreased thereafter in all samples. The number of lactic acid bacteria and total cell number of sample D was much more than those of any other samples. As a result of the sensory evaluation, Yulmoo kimchi showed significant difference in all characteristics. Sample D showed the highest scores in all characteristics before 10 days of fermentation. However, after 10 days sample B showed the highest scores.

• 생명과학회지
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• 제31권4호
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• pp.367-376
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• 2021

본 연구는 Weissella kimchii (W.k.), Leuconostoc gelidum (L.g.) 및 Leuconostoc mesenteroides (L.m)의 3가지 유산균을 각각 첨가한 돌산갓김치의 양념소를 4℃에서 50일 동안 pH, 산도, 유산균 및 총균수, 관능적 특성의 변화를 측정하였다. 3가지 종류의 유산균을 첨가한 돌산갓김치의 양념소에 2% 소금 용액을 첨가한 pH 값의 범위는 5.12~5.62, 산도 값 범위는 0.62~3.77를 나타냈다. 유산균 수의 전체 추세는 발효 10일에서 20일 동안 빠르게 감소하였고, 총균수는 50일 동안 감소하는 것으로 나타났다. 돌산갓김치의 양념소에 2% 소금 용액을 첨가하지 않은 pH값의 범위는 5.22~5.61, 산도 값 범위는 0.91~4.41를 나타냈다. 유산균의 수는 전체적으로 20일까지 감소한 후 증가하였고, 총균수도 20일까지 감소 후 50일까지 증가추세를 나타냈다. 관능적 특성은 2% 소금 용액을 첨가한 양념소와 2% 소금 용액을 첨가하지 않은 양념소는 발효시간이 지날수록 외관, 향, 염도, 매운맛 및 전반적인 기호도는 점점 감소하였다. 또한, DPPH 라디칼 소거활성은 2% w. k.와 2% L. m.에서 높게 나타났고, ACE 억제활성은 10℃에서 8일간 발효된 양념소에서 70.38%로 가장 높게 나타났다. 이러한 양념소 생산은 돌산갓김치 제조 및 다른 김치제조에도 유용하게 사용될 수 있을 것으로 판단된다.

• 동아시아식생활학회지
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• 제16권3호
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• pp.242-250
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• 2006

The purpose of this study was to identify tourist product factor combinations which confer the highest utility to tourists and to establish the relative importance of factors in terms of their contribution to total utility across gender. Among 250 questionnaires, 230 questionnaires were utilized for the analysis. $X^2$ analysis, Conjoint model, Max. Utility model, BTL model, Logit model, K-means cluster analysis, and one-way anova analysis were used for this study. The findings from this study were as follows. First, the Pearson's R and Kendall's tau statistics showed that the model fitted the data well across gender. Second, it was found that total respondents and three clusters regarded taste price as the very important factor across gender. Third, it was found that the male and female tourists most preferred product with light red color, shaped package, and highly pungent taste sold at a cheap price in factory. Fourth, it was found that the male tourists most preferred simulation product with light red color, shaped package, and highly pungent taste sold at a cheap price in factory. The female tourists most preferred simulation product with light red color, shaped package, and mild taste sold at a cheap price in factory. Finally, the results of the study provide some insights into the types of effective product designs that can be successfully developed by marketers.

• 한국환경농학회지
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• 제42권4호
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• pp.353-357
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• 2023

This study evaluated the effect of lignin biochar on Kimchi cabbage cultivation in an upland field. Each of the inorganic fertilizers (IF, applied at 32-7.8-19.8 kg/10a=N-P-K), lignin biochar (LBC, applied at 1,000 kg/10a), improved LBC (LBC+N, applied at 1,000 kg/10a), and LBC+IF treatments areas were separated by a control (Cn) treatment area. The fresh weight of Kimchi cabbage increased in the order LBC+N > IF > LBC+IF > Cn > LBC treatments, and the length and width of the leaf were ranged from 20.8-25.7 and 13.7-15.8 cm/plant in all treatments. After Kimchi cabbage harvesting in the LBC+N treatment, soil quality improved bulk density, pH, OM, TN, and Av-P₂O₅ than those other treatments. In addition, the total N₂O flux in LBC+N LBC+N was lower than in IF treatments. Therefore, improved lignin biochar application effectively improves Kimchi cabbage cultivation and can benefit the agricultural environment.

• Journal of Microbiology and Biotechnology
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• 제30권7호
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• pp.1051-1059
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• 2020

Overproduction and accumulation of melanin in the skin will darken the skin and cause skin disorders. So far, components that can inhibit tyrosinase, a melanin synthase of melanocytes, have been developed and used as ingredients of cosmetics or pharmaceutical products. However, most of existing substances can only inhibit the biosynthesis of melanin while melanin that is already synthesized and deposited is not directly decomposed. Thus, their effects in decreasing melanin concentration in the skin are weak. To overcome the limitation of existing therapeutic agents, we started to develop a substance that could directly biodegrade melanin. We screened traditional fermented food microorganisms for their abilities to direct biodegrade melanin. As a result, we found that a kimchi-derived Pediococcus acidilactici PMC48 had a direct melanin-degrading effect. This PMC48 strain is a new strain, different from P. acidilactici strains reported so far. It not only directly degrades melanin, but also has tyrosinase-inhibiting effect. It has a direct melanin-decomposition effect. It exceeds existing melanin synthesis-inhibiting technology. It is expected to be of high value as a raw material for melanin degradation drugs and cosmetics.

• 한국토양비료학회지
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• 제48권6호
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• pp.593-601
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• 2015

The NDVI (Normalized difference vegetation index) is used as indicators of crop growth situation in remote sensing. To measure or validate the NDVI, reliable NDVI sensors have been needed. We tested new fixed-field NDVI sensor, "SRS (Spectral Reflectance Sensor)" developed by Decagon Devices, during Kimchi cabbage growing season at the cultivation area located in Gochang, Gangneung and Taebaek in Korea from 2014 to 2015. The diurnal variation of NDVI measured by SRS (SRS NDVI) showed a slight ${\cap}$-profile shape and was affected by water on the sensor surface. This means that SRS NDVI around noontime is resonable, except rainy day. Comparisons were made between the SRS NDVI and NDVI of used widely mobile sensor (Cropcircle NDVI). The comparisons indicate that SRS NDVI are close to Cropcircle NDVI (R=0.99). SRS NDVI time series displayed change of the plant height and leaf width of Kimchi cabbage. An obvious exponential relationship is found between SRS NDVI and the plant height ($R^2{\geq}0.92$) and leaf width ($R^2{\geq}0.92$) of Kimchi cabbage. Thus, SRS NDVI will be used as indicator of crop growth situation and a very powerful tool for evaluation of remote sensing NDVI estimates and associated corrections.

• 한국식품영양과학회지
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• 제30권3호
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• pp.377-381
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• 2001

Chlorophyll a and b, pheophytin a and b and $\beta$-carotene, crude chlorophylls and carotenoids (CCC) extracts of mustard leaf kimchi were isolated by DEAE-sepharose CL-6B and Sepharose CL-6B colume and TLC. The effects of chlorophyll a and b, pheophytin a and b and $\beta$-carotene on linoleic acid autoxidation were examined by the determination of peroxide value and conjugated dienoic acid content. Among them, chlorophyll a showed greater antioxidative activity than others, followed by chlorophyll b, pheophytin a, pheophytin b and $\beta$-carotene. Degradation of pheophytin b was observed to be slower than others and $\beta$-carotene showed highest degradation level during the autoxidation reaction of linoleic acid.

• 원예과학기술지
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• 제33권6호
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• pp.911-922
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• 2015

본 연구는 고랭지배추의 생산성에 관여하는 주요 요인을 분석하고, 실시간 계측한 생육 및 기상자료를 기반으로 고랭지배추의 수량을 예측하기 위한 모델을 개발하기 위하여 수행되었다. 먼저 수확 시의 전생육량변수에 의한 구중 추정식과 비파괴 측정 생육량 변수에 의한 추정식에 의한 설명력의 차이를 비교한 다음, 이를 보완하기 위하여 비파괴측정 생육량 변수에 생육도일(growing degree days, GDD)을 포함한 구중추정 회귀모형을 작성하고, 이 구중추정식을 GDD에 의한 엽생장량과 실측 생장량의 비, 토양수분에 따른 생육속도, 그리고 생장단계 및 기간에 따른 상대생장률을 적용하여 보정하였다. 비파괴 생육량과 GDD에 의한 구중 추정식은 y = 6897.5 - 3.57 ${\times}$ GDD - 136 ${\times}$ 엽폭 + 116 ${\times}$ 초고 + 155 ${\times}$ 구고 - 423 ${\times}$ 구폭 + 0.28 ${\times}$ 구고 ${\times}$ 구폭${\times}$ 구폭($r^2=0.989$)로 나타났다. 수량 산정을 위한 엑셀스프레드시트모형을 작성하였으며, 이 모형은 고랭지배추 실시간 생육data 시트, GDD 계산을 위한 일별 온도data 시트, 재배지 토양수분data 시트, 그리고 도출된 모형방정식에 병해충 및 재배관리에 의한 수시변동 변량과 보정값을 입력하여 단수를 산정하는 시트로 구성되어 있다. 작성된 엑셀스프레드시트 모형을 이용하여 재배면적 ${\times}$ 단위당 재식주수 ${\times}$ GDD와 비파괴 생육량에 근거한 예측구중 ${\times}$ GDD도입 보정값 ${\times}$ 토양수분 및 건조기간에 따른 보정값 ${\times}$ 상품률을 적용하여 권역별 수량을 산정하고 이들을 합산하여 고랭지배추의 총 생산량을 예측할 수 있을 것으로 판단되었다.

• Journal of Biosystems Engineering
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• 제31권2호
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• pp.121-127
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• 2006

An Altari radish pre-processing system, which feasible to process automatically such operations as leaf and root tail cutting and root peeling, for kimchi production was accomplished based on the foregone serial studies. In this study, the performances of the developed prototype machine, considered as a commercializing level, were analyzed and evaluated. The prototype machine attached Tiny PLC automatic control system was performed the sequent function as the rate of successful peeling was more than 98% for the Altari radish less than 70 mm diameter of a radish. The operating efficiency of this was 9 see/each, 128 kg/h, and it means as much as $5{\sim}6$ times that of a woman labor's. The sanitation and taste of the mechanized-processed Altari radish kimchi was almost same as that of the handmade. And they were suitable for manufactory of kimchi as the both short term ripening and storing kimchi. Developed machinery with one peeling device and two peeling devices that compared with hand processing, it was analyzed that the break-even yearly working days were 28 days and 19 days, and the break-even yearly processing amount were 28,700 kg, 32,400 kg, respectively.