• Title, Summary, Keyword: Dongchimi

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The Changes of Hardness and Microstructure of Dongchimi according to Different Kinds of Sugar (당의 종류를 달리한 동치미의 경도 변화 및 세포벽 관찰)

  • Ahn, Gee-Jung
    • Culinary science and hospitality research
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    • v.12 no.4
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    • pp.299-319
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    • 2006
  • The purpose of this study was to investigate the changes of hardness and microstructure of Dongchimi cooked with various sources of sugar(xylitol, xylose, sugar, pear juice). It was fermented at $10^{\circ}C$ for 60 days. The changes of pH in Dongchimi used different kinds of sugar decreased in all samples during the fermentation period, and then showed a slow decrease after 12 days of fermentation. The total acidity of Dongchimi using xylitol arrived slowly at the best tasting condition($0.3\sim0.4$ point) compared with other conditions. The changes of salt content were showed high as compared with other test conditions in 0 day, the day of fermentation. At the early stage of fermentation, the changes of turbidity of Dongchimi using sugar, pear juice were showed high as compared with those of Dongchimi using xylitol, xylose for $5\sim15$ days of fermentation. The maximum cutting force of Chinese radish Dongchimi showed the highest value among al at the 25 th day of ripening and then decreased gradually. The maximum cutting force of Dongchimi using sugar showed the lowest. The calcium and magnesium contents of Dongchimi juice and Chinese radish Dongchimi juice using xylitol were observed high at the early stage of fermentation and showed the highest value during the fermentation period. The microstructure showed disintegration appearance of middle lamella and cell wall during the fermentation period.

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Physicochemical properties of Dongchimi added with . Jasoja(Perillae semen) (자소자첨가 동치미의 이화학적 특성)

  • 황재희;장명숙
    • Korean journal of food and cookery science
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    • v.17 no.6
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    • pp.555-564
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    • 2001
  • The optional ingredient jasoja(Perillae semen) was adopted to improve Dongchimi in qualify during fermentation The final weight percentage of jasoja in Dongchimi was adjusted to 0, 0.25, 0.5, 0.75, or 1.0% Per radish. Physicochemical characteristics were determined during fermentation for 45 days at 10$^{\circ}C$. As the fermentation of Dongchimi proceeded, the pH decreased with the increase of total acidity; however, the decreasing rate was slowed down by increasing the level of jasoja. The delayed pH drop of Dongchimi was limited only for the initial period of fermentation and the ultimate pH became almost comparable even for the 1% treatment. The total vitamin C content increased initially to a certain level depending on the level of jasoja, and then decreased later. Dongchimi with 0.5% jasoja contained the highest level of total vitamin C and reducing sugars. In case of 1% treatment, the typical pattern of an initial high content followed by a gradual decrease in reducing sugar was destroyed by a rapid fermentation at the later stage. Turbidity level, along with total solid contents of the liquid part of Dongchimi increased in all treatments as the fermentation proceeded although the extent was rather suppressed by jasoja. As a result of fermentation, the colorimetric lightness values decreased, with the intial increase followed by the decrease at a certain point in redness and yellowness and the increase in color difference values (ΔE). Overall, fermentation with 0.5% jasoja for 11 to 30 days appeared to improve the quality of Dongchimi.

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Fermentation Properties of Dongchimi added Maesil(Prunus mume) (매실 첨가물에 따른 동치미의 발효 특성)

  • Park Bock-Hee;Cho Hee-Sook
    • Journal of the East Asian Society of Dietary Life
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    • v.14 no.6
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    • pp.582-590
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    • 2004
  • The purpose of this study was to investigate the effect of maesil(Prunus mume) on Dongchimi fermentation. Dongchimi with 0, 2, 4 and 6%(w/v) maesil was fermented at 10℃ for 45 days. The pH of Dongchimi decreased slowly in all samples during fermentation. Total acidity of Dongchimi increased gradually during fermentation and total acidity of Dongchimi with maesil was higher than that of control. Redox potentials decreased until 30 days of fermentation but increased thereafter. Reducing sugar content increased in the initial stage of the fermentation periods, and then it decreased gradually, the reducing sugar content of Dongchimi with maesil was higher than that of control. The content of total vitamin C was much higher in Dongchimi with maesil. In color measurement, lightness value decreased gradually, redness and yellowness values increased gradually during fermentation but decreased thereafter. The content of hot water soluble pectin(HWSP) decreased as the fermentation proceeded but the content of hydrochloric acid soluble pectin(HCISP) and sodium hexametaphosphate soluble pectin(NaSP) increased.

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A study on the quality of Naengmyon Broth - Sensory and Microbiological properties by fermentation and addition of Dongchimi- (냉면육수의 품질에 관한 연구 - 동치미 발효 정도와 첨가량에 따른 관능적 및 미생물학적 특성 -)

  • Kim Hyung-Ryurl;Jang Myung-Sook
    • Korean journal of food and cookery science
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    • v.21 no.1
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    • pp.1-11
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    • 2005
  • The application of Dongchimi liquid into Naengmyon broth for the improved eating quality of Naengmyon was scientifically explored by reviewing the quality properties of the product. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio was sought on the basis of sensory and microbiological properties of the product. The liquid portions which had been periodically extracted from Dongchimi at intervals of two or five days during fermentation at $10^{\circ}C$ were added to Naengmyon broth. The treatments were prepared with three levels, namely, basic broth only('A') and the ratios of 3:7(v/v, 'B') and 5:5(v/v, 'C') of Dongchimi liquid and basic broth, respectively. According to assessments of Dongchimi liquid on taste and intensity based on sensory analyses, the organoleptic factors such as color, smell, sour taste, carbonated taste, and overall acceptability were given higher values from day 11 to day 17 in all items. As for the assessment of Dongchimi liquid on intensity, color, sour odor, moldy odor, and carbonated taste have shown the increasing scores during with high intensities while those for clearness has stayed low. Most of the phenomena observed from the Naengmyon broth substituted with $30\%$ (Treatment 'A') and $50\%$ (Treatment 'B') of Dongchimi liquids with different storage periods ensued much of the previous fermentation pattern of Dongchimi itself. Organoleptic assessment on taste and its intensity showed that better(the best) scores could be obtained at between day 16$\~$25(17) and 13$\~$20(15) for Treatments A and B, respectively. The intensity scores of taste for color, smell, carbonated taste, sour taste, and mouthfeel were increased while those for clearness, palatability, and meaty ones were decreased with lapse of fermentation. The numbers of total cell and lactic acid bacterial counts of Dongchimi has increased until day 13 and then decreased in the later stages. Total cell count and lactic acid bacterial counts of Naengmyon broth also increased until the 13th day and then they began to decrease. It was also proven that slightly over-ripened Dongchimi liquid was more preferable for adding into Naengmyon broth. Granting the optimum ripening period of Dongchimi liquid itself to be 13 days, both Treatment A and Treatment B were evenly favored using Dongchimi liquids slightly over-ripened at days 13 to 17. However, Treatment A was more favored than Treatment B when Dongchimi liquid over-ripened for 20 to 26 days was used.

Effect of Onion on Dongchimi Fermentation (양파 첨가가 동치미의 발효숙성에 미치는 영향)

  • 장명숙;김미정;문성원
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.2
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    • pp.330-335
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    • 1995
  • The purpose of this study was to investigate the effects of onion on the physicochemical, microbiological and sensory properties of Dongchimi. Dongchimi with levels(0, 5, 10, 20%) of onion was fermented at twodifferent temperatures : Group A was fermented at 4$^{\circ}C$ and group B was fermented at 4$^{\circ}C$ after fermentation at room temperature(27$\pm$0.5$^{\circ}C$) for 24 hours. During the fermentation up to 45 days, total acidity increased while pH decreased gradually. Total acidity of group B was relatively higher than that of group A. The content of reducing sugar was reached the maximum value in 6 days of fermentation in the group A and on 3 days in the group B. Especially, the highest content of reducing sugar was shown on the Dongchimi added with 5% onion in the group A and 20% onion in the group B. Vitamin C was reduced in the early stage of fermentation, and increased gradually after 10 days. However, vitamin C of Dongchimi without onion increased rapidly in the early stage of fermentation and remarkably decreased thereafter. After 20 days, vitamin C was maintained in Dongchimi added with 10% onion of both two groups. The number of lactic acid bacteria was reached the maximum value on 1 day in the Dongchimi without onion and on 3 days in the Dongchimi added 5, 10 and 20% onion of group A, while gropu B was reached on 1 days and then decreased thereafter. As a result of the sensory evaluation, Dongchimi added 5% onion in the group A showed the highest scores in texture and overall acceptability. Whereas, in the group B, Dongchimi added 20% onion was the most preferable one.

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Growth Inhibition of Coliform Bacteria in Model System of Naengmyon-Broth by Using Dongchimi-Juice (냉면국물 모델 시스템에서 동치미 국물의 사용에 의한 대장균군 증식 억제)

  • 소명환;조신호
    • The Korean Journal of Food And Nutrition
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    • v.9 no.1
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    • pp.29-36
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    • 1996
  • Naengmyon is a Korean buckwheat noodle with chilld broth, and the juice of dongchimi, a Korean radish pickle fermented with wild lactic acid bacteria, has been used as the broth for naengmyon traditionally. The purpose of this study was to demonstrate the inhibitory effect of dongchimi-juice against coliform bacteria in model system of naengmyon-broth. Dongchimi-juice was made from radish juice by the cultivation of lactic acid bacteria which had been isolated from kimchi. Three types of naengmyon-broth, beef-broth type, dongchimi-juice type and the mixed type, were made as model systems, and then the changes in viable cell counts of seven coliform bacteria, Klebsiella planticola Bo2, X. terrigena CO8, K. pneumoniae DOI, K. ozaenae DO4, Enterobacter sp. AO2, Enterobacter sp. CO7, Citrobacter sp. BO7 and Escherichia sp. DO3, which had been added to each type of naengmyon-broth in advance, were investigated during storage at 3$0^{\circ}C$ All coliforms grew rapidly in naengmyon-broth of beef-broth type, while none grew in dongchimi-juice type or in the mixed type. All coliforms died out far more rapidly in dongchimi-juice type than in mixed type. The decreasing slopes of Citrobacter sp. Bo7, K. planticola BO2, X. terrigena CO8 and K. ozaenae DO4 were more steep than those of the rest. It was thought that the preparation method of Korean traditional naengmyon such as dongchimi-naengmyon or Pyongyang style-naengmyon, which uses oxy dongchimi-) juice or the mixture of dongchimi-juice and beef-broth, would be very effective for preventing the growth of coliform bacteria from naengmyon.

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Dongchimi Fermentation for Nangmyeon - Changes of Chemical Property during Fermentation - (냉면육수용 동치미 제조-발효과정 중 화학적 성질의 변화-)

  • 안용근
    • The Korean Journal of Food And Nutrition
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    • v.14 no.2
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    • pp.145-149
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    • 2001
  • One percent starch-added Dongchimi, and Dongchimi which 1% starch was not added. each using, 70% radish cut in 2cm size were fermented at 4$^{\circ}C$ for 30 days. HPLC and TLC analyses showed that the no starch-added Dongchimi had glucose, fructose, sucrose. The starch-added Dongchimi produced, mal-tose. maitotriose and maltotetraose by the hydrolysis reaction of amalyse. And the sugar contents were reduced in the process of fermentation. No starch-added Dongchimi showed 361 ${\mu}$g/ml of reducing sugar, 0.012 unit /ml of amylase activity, 3.82 of pH, 3.0 of acidity. The 1% starch-added Dongchimi showed 329 ${\mu}$g/ml of reducing sugar, 0.04 unit/ml of amylase acidity, 3.8 of pH. 3.15 of acidity.

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Sensory and Microbiological Properties of Dongchimi added with Gatt (Brassica juncea) (갓 동치미의 관능적 및 미생물학적 특성)

  • 박정은;김형렬;장명숙
    • Korean journal of food and cookery science
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    • v.16 no.1
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    • pp.57-64
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    • 2000
  • An optional ingredient, Gatt(Brassica juncea) was adopted to improve the quality of Dongchimi during fermentation. The final weight percentage of Gatt in Dongchimi was adjusted to 0, 3, 5, 10, or 15%, per radish. Sensory and microbiological characteristics were determined during fermentation at 10$^{\circ}C$ for 45 days. The effect was varied depending on the amounts of Gatt, but Dongchimi fermented with 5% Gatt was most favored for color, flavor, taste, and overall acceptability in sensory evaluation. According to the quantitative descriptive analysis for the product, the liquid portion of Dongchimi steadily became clearer and less sour in proportion to the amount of added Gatt. The fermentation retarding action of Gatt at the initial stage of Dongchimi fermentation was clearly seen as above. However, the addition of Gatt at above 15% of Chinese radish was not desirable due to the accelerated fermentation at the later stage. The general changing patterns in typical characteristics of fermentation including microbial counts were comparable with each other depending on the treatments. And favorable Dongchimi could be prepared by fermenting with 5% Gatt at the given condition.

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Anti-adipogenic Effects of Dongchimi Nano Juice in Mouse 3T3-L1 Adipocytes

  • Kong, Chang-Suk;Lee, Sun-Hyun;Seo, Jung-Ok;Park, Kun-Young;Rhee, Sook-Hee
    • Preventive Nutrition and Food Science
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    • v.11 no.4
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    • pp.285-288
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    • 2006
  • The anti-adipogenic effect of dongchimi nano juice prepared using a nano-filtering process was investigated by measuring leptin and glycerol levels and the expression of a peroxisome proliferator-activated $receptor-\gamma\;(PPAR\gamma)$ gene as indicators of lipid accumulation or lipolysis. Red pepper powder, seeds of red pepper, garlic, and ginger were added in the preparation of dongchimi. Dongchimi was fermented to reach the optimal fermentation period, followed by nano-filtration in the range of $0.0005\sim0.1\;{\mu}m$. The lactic acid bacteria of dongchimi nano juice were removed completely by a nano-filtering process. Treatment of dongchimi nano juice induced glycerol release in the 3T3-L1 adipocytes and decreased the mRNA expression level of $PPAR\gamma$. These results suggested that dongchimi nano juice may enhance lipolysis and modulate adipogenesis in 3T3-L1 cells.

Rapid Preparation of Dongchimi-Juice for Naengmyon by Lactic Acid Bacteria Having High Antibacterial Activity (항균활성이 높은 젖산균에 의한 냉면용 동치미액의 속성제조)

  • 박상희
    • The Korean Journal of Food And Nutrition
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    • v.12 no.1
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    • pp.77-84
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    • 1999
  • The purpose of this study is to establish a rapid preparation method of Dongchimi-juice having favor-able flavor and high antibacterial activity against undesirable bacteria in Naengmyon-broth by using high antibacterial strains of lactic acid bacteria Lactobacillus homohiochii B21 and leuconostoc mesenteroid-es subsp. mesenteroides C16 as Dongchimi starter. When the two strains of lactic acid bacteria were used as starter mixed culture was better than single culture in acid production and antibacterial activity. When starter was not inoculated in Dongchimi fermentation the numbers of Gram negatives and colifor-ms were remarkably increased in early phase and antibacterial activity could scarcely be detected. But when starter was inoculated the numbers of Gram negatives and coliforms were sharply decreased from early phase and antibacterial ctivity was high. When Dongchimi was made with heat sterilized mat-erials and starter there were no Gram negatives and coliforms and antibacterial activity was high. The antibacterial activity of starter inoculated Dongchimi was maximum in 2 days of fermentation at 2$0^{\circ}C$ and was scarcely detected in six days. In consideration of coliform counts antibacterial activity and the flavor of Dongchimi the preparation method in which all materials were heat treated at 8$0^{\circ}C$ for 15 min-utes and inoculated with mixed starter of the two strains and fermented for 2 days at 2$0^{\circ}C$ was thoug-ht to be good.

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