• Journal of Nutrition and Health
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• v.40 no.2
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• pp.182-190
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• 2007

The purpose of this study is to evaluate dietary quality of Korea Antarctic expedition by menu analysis. Basic menu pattern, intake of dish and dish group, DDS (dietary diversity score), daily nutrients supply, and NAR (nutrient adequacy ratio) & MAR (mean adequacy ratio) were analyzed using 1 year menu list for the 10th Korea Antarctic expedition. Most frequently served basic menu patterns were ${\ulcorner}$Rice + Soup + 2 Side dish + Kimchi (53.5%)${\lrcorner}$ and ${\ulcorner}$Rice + Stew + 2 Side dish + Kimchi (13.4%)${\lrcorner}$. In the analysis of dish group, excluding Rice and Kimchi, ${\ulcorner}$Grilled foods${\lrcorner}$ and ${\ulcorner}$Pan-fried foods${\lrcorner}$ were served more than 25% per month. Most frequently served dishes were "pan-fried rolled egg", "grilled seaweed", "kimchi soup", "fruits cocktail, canned" and "salt-fermented squid". The kinds of served dishes were very restrictive. The average score of DDS showed 2.88 for summer and 2.97 for winter. Dairy group was almost not served. Fruit & Vegetable groups were also served a little as canned product. The energy ratio of Carbohydrate : Fat : Protein was 56.5 : 23.9 : 19.2, and 56.9 : 24.5 : 18.3, for summer and winter, respectively. Both seasons had higher ratio of carbohydrate and lower ratio of fat compared to the recommended ratio (44 : 40 : 16) in polar area. Ca : P ratio was very poor, 0.40 in both seasons. NAR scores of Ca, vitamin A, vitamin $B_2$ and vitamin C were also very low, ranged from 0.6 to 0.7. Consequently, a well-planned menu supplying adequate amount of dairy, fruit and vegetable is necessarily required including Ca, vitamin D, vitamin A, vitamin $B_2$ and vitamin C intake, and some nutritionally well-educated members are urgently needed to join in the expedition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1034-1042
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• 2004

This study was carried out to investigate preparation of reconstructed red peppers, effects of pungency and redness of red peppers on the Kimchi quality using central composite design and response surfaces methodology. Capsaicinoids and ASTA (American Spice Trading Association) value put in X$_1$, X$_2$ of independent variable. The result of response surface regression analysis of reconstructed red peppers, correlation coefficient ($R^2$) of overall pungency intensity, persistence and degree of redness was 0.935, 0.935 and 0.821, respectively. After it was made Kimchi samples with reconstructed red peppers, it was examined pH, titratable acidity and lactic acid bacteria of its during fermentation. In the initial fermentation period of Kimchi, it showed pH of 5.46∼5.78, titratable acidity of 0.27∼0.31%, salt content of 2.26∼2.48% and lactic acid bacteria of 4.05${\times}$10$^{5}$ ∼6.23${\times}$10$^{5}$ , respectively. And it showed traditional fermentation pattern in the pH, titratable acidity and microbes of the middle (appropriate fermentation) and last (excessive) fermentation period. While capsaicinoids content in the Kimchi decreased a little according to extend fermentation period, ASTA value showed low correlation reconstructed red pepper and fermentation period. Also, it was analyzed correlation coefficient ($R^2$) of independent variables (capsaicinoids, X$_1$; ASTA value, X$_2$) between sensory attribute in the Kimchi during fermentation. The result of regression analysis, $R^2$ in the overall pungency intensity, persistence and degree of redness showed 0.515, 0.675, 0.784, respectively.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.332-336
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• 1998

The effect of ripening temperature, pH and salinity on the formation of Nnitrosamine (NA) during Kimchi fermentation and in vitro was studied, respectively. During Kimchi fermentation for six weeks at cold storage temperature ($4^{\circ}C$) and room temperature ($16{\pm}2^{\circ}C$), the contents of nitrite and dimethylamine (DMA) showed variation at room temperature but no variation at cold storage temperature. The maximum generation of nitrosodimethylamine (NDMA) resulted low content ($2.69\;\mu\textrm{g}/kg$) at cold storage temperature but started to increase after one week fermentation and reached to the 18-fold higher generation ($49.6\;\mu\textrm{g}/kg$) at room temperature. During Kimchi fermentation, no correlation was observed between the variation of nitrite and DMA content and the generation of NDMA. However, pH showed effective relation to NDMA generation such as the highest NDMA generation was obtained at lowest pH 4. During in vitro test, higher temperature and lower pH resulted more NDMA generation and generation amount was affected more by pH. Also, the salinity of Kimchi provided inhibitory effects on the formation of NDMA. NDMA was produced $5.86\;\mu\textrm{g}/kg$ at normal salinity (2.5%) but $90.9\;\mu\textrm{g}/kg$ at lower salinity (15%) after three week. The higher salinity showed lower formation of NDMA in vitro test, too.

• Korean Journal of Human Ecology
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• v.6 no.2
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• pp.57-65
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• 2003

To investigate quality characteristics of kimchi prepared for the winter around Chonnam area, home made kimchi samples collected from 22 area, and they were stored at -1${\pm}$1$^{\circ}C$. The results were as follows : The pH and acidity of kimchi samples were 4.75 and 0.84%. respectively. Salt concentration was 3.50% and in Redox potential measurement, Eh value was -134.08mV. Ascorbic acid and reducing sugar contents were 10.l8mg% and 13.25mg%, respectively, In color measurement, L value was 52.29 and a and b values were 19.68 and 27.69, respectively. Total viable count was 5.5${\times}$10$\^$6/ and lactic acid bacteria count and yeast were 4.6${\times}$10$\^$5/ and 8.8${\times}$10$\^$5/. respectively. Properties of hardness of kimchi measured instrumentally was 9.26kgf. Alcohol insoluble solids(AIS) content was 5.53% and hot water soluble pectin(HWSP) content and sodium hexametaphosphate soluble pectin(NaSP) content were 17.35% and 29.65%, respectively, also hydrochloric acid soluble pectin(HClSP) content was 53.0%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.752-757
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• 1995

The effect of fermentation temperature on the changes of pH, acidity, salt content, color and vitamin C of mustard leaf kimchi during various storage days was investigated. The conditions of fermentation temperature were set at $4^{\circ}C$ (sample A) and $20^{\circ}C$ (sample B), and $4^{\circ}C$ after keeping at $20^{\circ}C$ for 12 hours(sample C) and $20^{\circ}C$ for 36 hours(sample D). As the fermentation proceeded, pH of sample stored at low temperature(sample A) was drop ped gradually from initial pH of 5.24 but there was great pH drop in the sample stored at high temperature(sample B, D). The salt content of the sample B at high temperature increased remarkably, and then the values showed D > A > C. The Humter values of L and a increased at the optimum ripening period, the higher the initial fermentation temperature(B) and the later the initial fermentation time at $20^{\circ}C$ those values, then decreased. The Hunter value of b constantly increased until day of 108. As fermentation time passed, the content of total vitamin C decreased to the range of 9.0mg% to 14.0mg% up to 24 days of fermentation, and at the optimum ripening period, it increased to the range of 14.0mg% to 22.0mg%, and at the fermentation period(until day 108), it decreased gradually.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.168-175
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• 2017

This study surveyed the status of recognition, effort, and satisfaction of customers on a low-sodium diet in industry foodservice. For recognition related to sodium intake, 34.6% answered 'sure' for awareness of WHO's recommended daily sodium intake. Recognition of healthiness of low-sodium diet scored an average of $3.77{\pm}0.8$. The most frequent dietary effort related to low-sodium diet was 'I leave the broth of soup/stew (23.7%)', and the most common reason for not making an effort related to low-sodium diet was 'I often eat out (25.2%)'. Recognition of saltiness of foodservice meals was $2.84{\pm}0.69$, and the saltiest food was 'kimchi (30.4%)', followed by 'side dish (17.9%)', 'soup/stew (16.8%)', and 'sauce (8.3%)'. Satisfaction of low-sodium foodservice meal was $3.04{\pm}0.71$. Reasons for recognition of saltiness of foodservice meal were mostly 'appropriate' or 'prefer less salty (86%)'. In the analysis of satisfaction of low-sodium foodservice meal according to occupation, satisfaction of 'level of saltiness ($F=5.046^{**}$)' scored an average of $3.18{\pm}0.72$, with the highest satisfaction from 'professionals'. Satisfaction of 'dietary behaviors related to sodium ($F=3.534^{**}$)' scored an average of $3.95{\pm}0.59$, with the highest satisfaction from 'government employees (p<0.01)'. These study results show that despite recognition of the healthiness of a low-sodium diet, efforts toward practicing the diet were less than adequate. Further, 25% felt that foodservice meal was a blend, whereas satisfaction of low-sodium diet was only 19%. Therefore, continuous education and advertisements are necessary in order to raise awareness as well as developing more concrete methods during preparation of meals, such as using a salt meter.

• Journal of the Korean Society of Food Culture
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• v.14 no.4
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• pp.271-287
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• 1999

A change in distribution structure affect a consumption structure which may result in considerable changes in lifestyle including food purchase. The purpose of this study was to investigate the effect of change of distribution structure on the indigenous fermented food purchase. The informations of this study were obtained from 407 housewives residing in Seoul and the capital area by using questionnaire during May to June, 1997 Their data were statistically analyzed based on frequency, mean, and $X^2-test$. The results were as follows; 1) The percentages of subjects buying ready made fermented food were 69.8% for Jotkals(salt-fermented fish products), 22.3% for Kochujang(fermented red pepper soybean paste), 21.6% for Janachis(pickled basic side dishes), 21% for Kanjang(Korean style soybean sauce), 17.1% for Toenjang(Korean style soybean paste), and 3% for Kimchi(seasoned and fermented vegetables). 2) With decreasing age, preparation ability of Kanjang, Janachis, and Kimchi. The subjects living close to the new distribution channel were higher in ready made fermented food than the others. 3) Compared to the subject living far from the new distribution channel, the subject living close to the new distribution channel was high in frequency of new distribution channel utilization for indigenous fermented food purchase but low in frequency of conventional market utilization. The younger in age, higher in educational level, and nuclear family, the higher the utilization of new distribution channel for indigenous fermented food purchase.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.316-324
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• 2019

The purpose of this study was to investigate dietary behavior and nutritional knowledge related to sodium intake in high school students. A questionnaire survey was conducted in 400 high school students (200 boys) in Incheon, Korea. Survey data were analyzed according to gender and degree of obesity. The distribution of the degree of obesity was the highest in 231 normal weight individuals (57.8%), followed by 89 underweight (22.3%), 41 overweight (10.3%), and 39 obese (9.8%). The sodium-related undesirable dietary behavior score was 2.9 points out of 5 points. The detailed dietary behavior scores of 'I eat kimchi when I eat instant noodles or noodles' and 'I like dried fish with salt' were significantly higher in boys than in girls (p<0.05). It was found that boys consumed more frequently high sodium foods, such as pizza, hamburger, and hotdog than girls. According to the degree of obesity, the underweight group consumed more kimchi fried rice and potato chips frequently than the other groups (p<0.05). Preference for salty taste was not significantly different among the groups by gender and degree of obesity. Sodium-related nutritional knowledge score was 5.3 points out of 10 and which was significantly higher in girls or normal weight group than in boys or obesity group. These results suggest that nutritional education on sodium intake is needed because the nutritional knowledge of adolescents is relatively low. Moreover, intensive nutritional guidance is required, especially in boys or adolescents with undesirable degree of obesity.

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1125-1132
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• 2013

In the kimchi manufacturing process, the starter is cultured on a large-scale and needs to be supplied at a low price to kimchi factories. However, current high costs associated with the culture of lactic acid bacteria for the starter, have led to rising kimchi prices. To solve this problem, the development of a new medium for culturing lactic acid bacteria was studied. The base materials of a this novel medium consisted of Chinese cabbage extract, a carbon source, a nitrogen source, and inorganic salts. The optimal composition of this medium was determined to be 30% Chinese cabbage extract, 2% maltose, 0.25% yeast extract, and $2{\times}$ salt stock (2% sodium acetate trihydrate, 0.8% disodium hydrogen phosphate, 0.8% sodium citrate, 0.8% ammonium sulfate, 0.04% magnesium sulfate, 0.02% manganese sulfate). The newly developed medium was named MFL (medium for lactic acid bacteria). After culture for 24 hr at $30^{\circ}C$, the CFU/mL of Leuconostoc (Leuc.) citreum GR1 in MRS and MFL was $3.41{\times}10^9$ and $7.49{\times}10^9$, respectively. The number of cells in the MFL medium was 2.2 times higher than their number in the MRS media. In a scale-up process using this optimized medium, the fermentation conditions for Leuc. citreum GR1 were tested in a 2 L working volume using a 5 L jar fermentor at $30^{\circ}C$. At an impeller speed of 50 rpm (without pH control), the viable cell count was $8.60{\times}10^9$ CFU/mL. From studies on pH-stat control fermentation, the optimal pH and regulating agent was determined to be 6.8 and NaOH, respectively. At an impeller speed of 50 rpm with pH control, the viable cell count was $11.42{\times}10^9(1.14{\times}10^{10})$ CFU/mL after cultivation for 20 hr - a value was 3.34 times higher than that obtained using the MRS media in biomass production. This MFL media is expected to have economic advantages for the cultivation of Leuc. citreum GR1 as a starter for kimchi production.