• Korean journal of food and cookery science
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• v.7 no.4
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• pp.1-7
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• 1991

The object of this study was to investigate the enzyme system in kimchi during fermentation. The results were as follows; 1. Pectinesterase (PE) activity initially increased, following a decrease in kimchi juice but progressively decreased in kimchi solid. 2. Polygalacturonase(PG) activity in kimchi juice initially increased following a decrease near to absence and then increased again. PG activity in kimchi solid, initially decreased following a increase. 3. Peroxidase (POD) activity in kimchi juice initially increased, following a decrease and that in kimchi solid progressively decreased. 4. The activity of ascorbic acid oxidase(AAO) in kimchi juice slightly decreased, following a increase but decreased again. The activity of AAO in kimchi solid, progressively decreased. The cause for the slight increase of the activities of enzymes in kimchi juice after kimchi making was thought to be the extracting effects from kimchi solid. The disappearance of all enzyme activities in fermentation was due to the decrease of pH and the inactivation of enzymes owing to prolongation of fermentation. The cause of increase of PG activity in late fermentation, may be the proliferation of aerobic organisms.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.146.1-146
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• 2003

관능성과 기능성이 증진된 김치를 제조하기 위해 polyphenol 성분의 함량이 높은 녹차를 부재료로 첨가하는 방법에 따른 김치의 발효특성을 조사하였다. 김치의 발효특성을 비교 조사하기 위하여 1%의 녹차 물추출물를 함유하는 소금물로 절인 후 담근 김치(I), 절임배추를 1% 녹차 물추출물에 일정시간 침지 후 제조한 김치(II), 녹차 물추출물 1%를 양념과 혼합하여 담근 김치(III)의 3가지 방법으로 김치를 제조한 후 1$0^{\circ}C$에서 숙성시키면서 pH, 산도, 균수, 총 페놀함량 및 관능적 품질을 조사하였다. 대조구의 pH는 숙성중 I~III의 경우보다 낮았고, 산도의 경우도 pH와 역으로 pH의 결과와 일치하였다. 그러나 녹차처리방법에 따른 큰 차이는 보이지 않았다. 대조구의 총균수와 젖산균수는 각각 6.27~9.22 및 4.50~8.28 log cfu/mL로 I~III의 5.46~8.47 및 4.55~8.00 log cfu/mL보다 높았다. 총 폴리페놀 함량은 김치의 적숙기에 높게 나타났으며 control

• 보일러설비
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• no.12 s.143
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• pp.154-157
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• 2005

최근 중국산 납김치, 기생충 파문 등으로 큰 곤욕을 치룬 김치. 바야흐로 김장철이 돌아왔다. 오래전부터 우리민족은 김치를 담그면서 월동준비를 시작했다. 김치는 우리 생활에 없어서는 안될 음식으로, 우리나라의 대표식품으로 자리매김하고 있으며, 세계적으로 우리나라를 알리는데 일등공신의 역할을 하고 있다.

• 식품문화 한맛한얼
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• v.1 no.2
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• pp.17-23
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• 2008

미국, 중국, 일본에서 부는 김치 열풍은 연예인들의 한류열풍 못지않다. 이제 김치는 세계인의 건강을 지켜주는 헬스 푸드로 당당하게 자리매김을 했다. 특히 갈비나 비빔밥 등과 함께 김치는 외국인의 입맛을 사로잡는 데 한몫을 톡톡히 하고 있다. 중국 대륙의 김치 열풍을 현지에서 촬영한 사진을 통해 살펴본다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1148-1156
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• 2013

Studies have shown that the preference and average consumption of kimchi among youths have been decreasing partly due to the westernization of the diet. In this study, we examined kimchi consumption status and the annual utilization of 29 kimchi menus registered in the National Education Information System (NEIS) among the students, and then developed seven kimchi menus based on the preference tests and plate waste analysis. Our findings showed that average kimchi consumption by second and fifth graders during lunch time was 19.3% and 17.3%, respectively, of the recommendation (40 g per meal) in the 2010 KDRI. Incidentally, more than 75% of elementary school dieticians answered that ten kimchi menus (31%) registered in the NEIS were never chosen by them in the previous year. The least adopted types of kimchi menu included cooked rice, porridge, stew, pancake, deep-fry and grill. The newly developed kimchi menus included kimchi sauce tofu deopbap, kimchi bacon rice ball, kimchi chicken potato stew, kimchi vegetable fried noodles, kimchi meatballs, kimchi cheese croquette and kimchi potato salad. All these kimchi food items contained 10~20 g of kimchi per serving, and the standardized recipes and nutrient analysis were provided. Kimchi cheese croquette was most liked by fourth graders followed by kimchi sauce tofu deopbap, kimchi meatball and kimchi chicken potato stew in that order. These four menus were again evaluated among second and fifth graders. The kimchi meatballs were most preferred among these groups of students with no leftover but kimchi sauce tofu deopbap was least favorable, producing 17.1% of plate waste. Finally, kimchi cheese croquette and kimchi potato salad were given the highest and lowest scores, respectively, by 87 school dieticians. The findings of this study suggest that efforts on the development of kimchi menu for school food services may help to promote a preference and consumption of kimchi among elementary school students.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.115-126
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• 2003

Freeze-dried Kimchi powder has to be first produced to make Kimchi noodle. Two days, ten days, fifteen days and twenty-five days fermented Kimchi were analyzed respectively to obtain adequate material for freeze-dried Kimchi. Fourteen days' fermented Kimchi with pH 4.0∼4.7 and 0.5∼0.8% acidity was chosen for material for freeze-dried Kimchi, Fourteen days fermented Kimchi was first freeze-dried and powdered. Sensory evaluation was done to decide that 4% addition of the powdered material was optimal. The mixture of Kimchi noodle was analyzed into two perspectives; noodle and Kimchi. The analyzed factors of the mixture was a texture of noodle, color level, Kimchi flavor and its spiciness. The texture of noodle are nutty taste, softness, viscidity and oil flavor. Heavy oil flavor and nutty tasty decreased against the increase of Kimchi powder. Six percent addition of material showed a definite change to the mixture. More than six percent addition destroyed the texture of noodle into near crumbles. Four percent addition of material showed almost same as ordinary noodle texture. Therefore four percent addition of freeze-dried Kimchi was chosen optimal through sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.784-789
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• 1997

The difference of quality characteristics between whole Chinese cabbage kimchi (pogi kimchi) and sliced Chinese cabbage kimchi (mat kimchi) was examined during fermentation at $20^{\circ}C\;and\;5^{\circ}C$. Pogi kimchi showed a delayed fermentation about 2 days at $20^{\circ}C$ and 10 days at $5^{\circ}C$. L (lightness), a (redness) and b (yellowness) of pogi and mat kimchi gradually increased during fermentation. These values were revealed slightly higher for mat kimchi at $20^{\circ}C\;than\;at\;5^{\circ}C$. $CO_{2}$ concentration within package steeply increased for both types of kimchi in 3 days, but $O_{2}$ concentration was decreased until that time. The number of lactic acid bacteria of mat kimchi was generally higher than that of pogi kimchi at $20^{\circ}C$, but pogi kimchi showed higher lactic acid bacteria at $5^{\circ}C$. Smell, color and taste of kimchi fermented at $20^{\circ}C$ was better than those of kimchi fermented at $5^{\circ}C$, but there were no great differences between pogi kimchi and mat kimchi.

• The Journal of the Korea Contents Association
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• v.21 no.7
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• pp.660-670
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• 2021

In this study we examined the relationships between an elementary schoolchild' cognition, attitude, and the frequency and amount of kimchi consumed. Referring to previous studies, we define cognition as being composed of benefit, identity, and globalization. We examined how each cognition affected attitude, and how attitude affected amount of kimchi consumed, on a scale of preference or non-preference. We confirmed that the 'identity' cognition and 'globalization' cognition of kimchi have a positive effect on 'favorable attitude'. The 'benefit' cognition did not have a significant effect on 'favorable attitude', but it did have a positive effect on 'identity' and 'globalization', which had a significant effect on 'favorable attitude'. We also confirmed that 'favorable attitude' has a positive effect on the 'frequency of kimchi intake' and 'amount of kimchi intake'. Given these results, it is necessary to develop and supply the educational contents that stimulate the identity and globalization of kimchi in order to improve children's intake of kimchi, emphasizing the benefits of consuming kimchi.

• The Microorganisms and Industry
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• v.17 no.3
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• pp.68-75
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• 1991

김치란 상품의 가치를 유지하기 위하여서는 지금까지 시도된 물리, 화학적 방법만으로는 성공적이 될 수 없다. 그 중요한 이유 중의 하나는 고유한 우리 김치의 풍미를 만들어내는 주된 유산균은 어떤 종이며 그 특성이 무엇인가가 밝혀지지 않았기 때문이다. 시행착오적인 물리, 화학적 처리 방법의 도입으로 인하여 고유의 윤산균이 증식하지 못한다면 김치의 고유성을 상실할 수 있기 때문이다. 결국 김치의 산패와 연부는 시간이 경과됨에 따라서 군집제어적으로 일어나며 그 고유성과 풍미를 유지하기 위하여 새로운 도태압의 개념이 도입되어야 할 것이다. 김치의 미생물생태에 대한 연구가 거의 없으므로 본 절에서는 필자의 연구실에서 진행되고 있는 배추김치의 미생물에 대한 연구내용을 요약하여 소개하고자 한다.

• Proceedings of the Korea Contents Association Conference
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• 2013.05a
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• pp.197-198
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• 2013

김치에 대한 올바른 이해와 김치 소비를 촉진하기 위해 관련 기관에서 체험 활동을 운영하고 있지만 주로 단순 김치 담그기 체험에 국한 되어 있어 대상별 특성을 고려한 체험 프로그램 개발이 필요하다. 미래 김치 소비의 주체인 아동들이 김치에 대한 긍정적 이미지와 친숙함을 갖게 하기 위해 김치와 과학 실험 활동을 융합한 체험 콘텐츠를 개발하였다.