• Culinary science and hospitality research
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• v.14 no.3
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• pp.58-68
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• 2008

The objectives of this study were to identify the pickled garlic's attributes and verify the structural relationships among the attributes, customer satisfaction, and intention of repurchase. In order to achieve the purpose of this study, literature review and empirical study were used. As the results of this research are as follows. A majority of respondents answered that they preferred pickled garlic with soy sauce. And they were down on the lack of variety in pickled garlic products and garlic recipes. The nutrition facts and the value of producer of pickled garlic were verified to examine the effects on consumer satisfaction and intention of repurchase.

• The Korean Journal of Food And Nutrition
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• v.12 no.1
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• pp.55-62
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• 1999

Changes in the alliinase activity during the aging of pickled garlic samples prepared by the several methods were investigated. The activity of alliinase in raw garlic was 8,37 units/mg protein. The ac-tivity in the garlic pickled with swoy sauce was reduced to 4.57 units/mg with 52% remaining by 1st week of pickling and to 1.05 units/mg protein with 12% remaining by 2nd week of pickling. The ac-tivity of alliinase in the garlic pickled with vinegar was 2.79 units/mg protein with 32% remaining by 1st week of pickling and was 0.26 units/mg protein only with 3% remaining by 2nd week of pickling. The activity of alliinase in the garlic pickled with 10% salt solution was 5.06 units/mg protein with 58% remaining by 1st week of pickling. After one week pickling the juice of pickled garlic was removed. Then garlics were pickled again with vinegar. The allinase acting in was reduced to 0.85 units/mg pro-tein with 10% remaining by 2nd week of pickling. The activity of alliinase in the garlic pickled with vin-egar was 2.79 units/mg protein with 32% remaining by 1st week of pickling. The juice of pickled garlic was removed after one week. Then the galics were again pickled with saysauce. The allinase activity in the garlic the garlic pickled again with soy sauce was reduced to 0.43 units/mg protein with 5% remain-ing by 2 week of pickling.

• Korean journal of food and cookery science
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• v.9 no.3
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• pp.215-221
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• 1993

Bioactivity of the extract from various processed garlic was evaluated based on the inhibition of lipoxygenase(LPO), and the effect of some stabilizers on the bioactivity was investigated. Water, ethanol or chloroform extract of 30 min boiled garlic showed 75%, 76% or 70% inhibition, respectively, compared to extracts of fresh garlic. In pickled garlic, LPO inhibition decreased gradually during storage. Chloroform extract of 40 day-stored pickled garlic inhibited LPO by 77%, and even on 60th day storage it still retained inhibitory effect of 73%, compared to that of fresh garlic. Meanwhile, the powdered (freeze-dried) garlic showed more bioactivity(80%) than the other processed garlics, and moreover, the jrreversible/unstable components seem to be stabilized by freeze-drying. The optimum pH for stabilization of bioactive components in garlic macerate was pH 3 for 48 hr incubation and pH 11 for 6 hr incubation. In addition, the effect of NaCl was not so great, although but maximal stabilization was observed at 150 mM. Stabilizing effect of $\alpha$-tocopherol was markedly great, and at 6mM it showed 308% stabilizing effect after 48hr incubation. More stabilizing effect was observed at lower concentrations of ascorbic acid($\leq$0.6mM) than higher concentrations. The stabilizing effect of soybean oil was found to be remarkable only during initial period(6 hr) of incubation.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.