• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.710-715
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• 1997

Inactivation of lipoxygenase activity in Chinese cabbage was shown after salting and heat treatments. Crude lipoxygenase was obtained from treatment of $(NH_{4})_{2}SO_{4}$. Lipoxygenase activity in Chinese cabbage was about 50% after 20 hrs of salting in 13% (w/v) concentration. After heating at $90^{\circ}C$ for 15 min, residual activity of lipoxygenase was about 50%. Inactivation of lipoxygenase was highly accelerated by increasing temperature and heating time. Decimal reduction time (D-value) were 42, 20 and 14 min at 70, 80 and $90^{\circ}C$, respectively. When cabbage was soaked in 0.05 M $CaCl_{2}$ and heated at $55^{\circ}C$ for 1.5 hr, higher activity of crude lipoxygenase was found compared with the heat treatment without $CaCl_{2}$.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.444-448
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• 2002

The waste brine gained from successively reused brine during kimchi manufacturing can cause serious water pollution. We investigated the filtration effects on the physicochemical characteristics and microbial counts of the waste brine. Chinese cabbage was salted for five times successively, and the waste brines were filtered through sand and active carbon column. While original values of salinity and soluble solid contents of waste brine were 15.4% and $18.0^{\circ}$Brix$, respectively, we observed decrease of them to 0.1% and $0.0^{\circ}$Brix$, respectively, after filtration of the waste brine through sand followed by active carbon column. The filtration also recover pH value of the waste brine to its original value, which was decreased by successive salting from 8.3 to 6.0. We also observed that COD of waste brine increased to 63.2 ppm after five times of salting but decreased to 5.1 ppm after active carbon filtration. Total viable count was also increased with successive 5 steps of salting and was not detected after active carbon-filtration.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.1-5
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• 1998

The purpose of this study was to investigate the chemical and sensory properties of Kimchi added apple Juice. Kimchi added amount of 0, 5 and 10% of apple juice was fermented at 4$^{\circ}C$ for 20 days. During the fermentation, pH was lowered in all Kimchi samples and pH of Kimchi added apple juice was a little lower than that of Kimchi without apple juice. Acidity was increased continuously and saltiness was maintained at 1.6~2.3% levels during fermentation. Although reducing sugar was increased in the early stage of fermentation, it was decreased subsequently as fermentation proceeded. Also the reducing sugar of Kimchi added apple juice was relatively higher than the other sample. Total vitamin C(Vit C) of Kimchi added apple juice was reduced in the early stage of fermentation and increased gradually after 10 days. As a result of the sensory evaluation, Kimchi added 5% of apple juice, was showed high scores in taste, flavor, texture and overall acceptability in the early stage of fermentation.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.293-302
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• 1998

The general meal intake survey in two regional areas(Seoul and Andong in Kyungsangbuk province) was conducted to investigate what the Korean favorite dishes are, as a part of study on their blood glucose responses. The survey was carried out to fill up the 45 kinds of questionnaires to adults over 20 years old. The age of subjects was evenly distributed from twenties to fifties and 54% of them was middle class, whose monthly income was between a million won and two million won. The 72% of subjects mixed cereals(mainly barley, soybean) with rice but about 28% did not. Domestic meals except general Korean meals were bibimbab and kimblb. Major noodles at home was ramen and kalgugsu(home made noodle) and 50% of the subjects took the noodle with small amounts of steamed rice. The 41% of subjects took the gug(Korean soup) in every meal and the major soup was vegetable doengang soup, sea mustard soup, beef soup and soybean sprout soup in order. The 87% of subjects took either soup or pot stew, and doenjang pot stew and kimchi pot stew were mainly used. The number of side dishes except soup, pot stew and kimchi was 3∼4. The side dishes in meat was cooked mainly with beef and pork. The favorite cooking type of fish is roasting one. Two kinds of kimchi were served in every meal and the major kimchi was cabbage kimchi, kkagdugi(radish cube kimchi), yulmu kimchi in order. The major meal of eating out was galbitang and bibibbab in Korean style, jjajangmyon in Chinese one, pork cutlet in western one and hamburger as a fast food.

• Journal of Food Hygiene and Safety
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• v.14 no.3
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• pp.277-281
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• 1999

Chemical composition of imported table salts from China (sun dried), Thailand (sun dried) and Australia (rock salt) were compared the mineral content and heavv metal contamination with Korean sun dried salt. Kimchies prepared by those salts were analyzed the quality by pH, acidity and sensory evaluation. Chemical compositions were as follows : moisturefrom 1.7% (Australia) to 8.7% (Korea), sodium chloride-from 86.7% (China, summer) to 97% (Australia), insoluble matter in water-from 0.02% (Australia) to 0.18 (China), and sulfate ionfrom 0.03% (Australia) to 1.65% (China, summer). Judging by Korean Standard(KS) of salt, salt from Australia and Thailand belong to 1st grade, Korean and Chinese (winter) to 2nd grade, and China (summer) were out of 3rd grade. Ca and Mg content of the salts tested were 0.022% (Australia) to 0.246 (China, winter), 0.036% (Australia) to 0.841% (China, summer) respectively and Pb was 1.23 ppm(China, summer)~0.61ppm(Korea) which is within the Korean regulation. The other heavy metals, Pb, Cd, As and Hg were not detected in all salts tested. The quality of Kimchi prepared by those salts were significantly no difference with Korean sun dried salt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.175-182
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• 2001

The main focus of this study was set to help college students in Kangwon province to improve and correct dietary habits and to maintain healthy life. The nutritional status and food preference of college students were examined from May to July, 1999. The collection of the research data has been made on the basis of questionnaries for 184 college students residing in Kangwon province. Statistical analysis of the data was performed using SAS package program for descriptive frequency and statistical significance. The meal skipping ratio of the subjects were 2% and for the reasons of meal skipping 45% responded "lack of time". As for main dishes, cooked rice turned out to be the most preferred by the subjects and the second and third favored by female students were bread and noodle respectively. Most preferred side-dishes were meat soup, kimchi, laver Kui,squid Bockeum, fried squid, beef Chon, squid Chorim, soy Namul, Dubuk Changachi and squid Muchim. Less preferred side-dishes include radish soup, white kimchi, mugwort fry, liver Bockeum, liver sheon and egg plant Kui. No one-plate food was disliked by the subjects. Male liked Manndukuk and female liked cuttle fish rice. The intakes of nutrient except for energy, iron and calcium for female students were the same or above the Recommended Dietary Allowances (RDA) for Koreans.

• Journal of Nutrition and Health
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• v.53 no.6
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• pp.676-687
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• 2020

Purpose: The purpose of this study was to investigate the differences in portion size of 11 types of foods that Korean adults frequently consume, based on the parameters of eating place, gender, and age using the Korea National Health and Nutrition Examination Survey (KNHANES) data. Methods: The dietary survey data from 2012-2016 KNHANES was used. A total of 19,779 subjects (8,034 male [40.6%], 11,745 female [59.4%]) were classified based on gender, three age groups (19-29 years old [15.7%], 30-49 years old [46.9%], 50-64 years old [37.4%]) and three eating places (home, institution, and restaurants/convenient stores etc.). Results: The portion sizes according to the eating places were calculated as per the median intake of Korean adults. Foods that showed the highest median intake in restaurants/convenience stores were boiled rice and kimchi stew. The median intake quantity of kimchi stew was the highest in restaurants/convenience stores in men across most age groups. Women in 30-49 years age group also consumed a lot of kimchi stew in restaurants/convenience stores. Men in the age groups 30-49 and 50-64 years consumed soybean paste stew the most in institutions compared to home and restaurants/convenient stores. Stir-fried pork was consumed the most at institutional meal places across all age groups. Conclusion: The portion sizes of kimchi stew and boiled rice were the highest in restaurants/convenience stores. As kimchi stew and soybean paste stew is high in sodium, the intake should be reduced in institutions and restaurants/convenience stores. Furthermore, it is necessary to reduce sodium intake through consumer nutrition education and the development of low-salt standard recipes for restaurants.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.185.2-186
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• 2003

세계적으로 최소가공식품(minimally processed foods)의 시장이 확대되면서, 최소가공된 과채류의 미생물학적 안전성 확보가 중요한 사안으로 대두되고 있다. 이에 본 연구는 김치제조용 원료배추를 모델로 하여 감마선 및 가스치환 포장법을 병용한 절임배추의 미생물학적, 이화학적 특성을 평가하였다. Fresh-cut상태의 절임배추(염농도 3%)를 각각 air, 100% $CO_2$, 25% $CO_2$/75% $N_2$가스를 주입하여 포장한 후 0, 0.5, 1, 2 kGy의 선량으로 감마선 조사하여 3주 동안 저장하면서 분석에 사용하였다. Total aerobic bacteria, coliforms, Salmonella, lactic acid bacteria의 분포를 살펴본 결과, $CO_2$혹은 $CO_2$/$N_2$포장과 감마선을 병용처리한 경우 저장기간 동안 total aerobic bacteria, coliforms 및 Salmonella 모두 1kGy의 선량에서 90% 이상 감소시킬 수 있는 것으로 나타나, 일반 함기포장보다 효과적인 것으로 나타났다. 색도 및 물성은 포장방법에 따른 차이를 보이지 않았으며, pH의 경우도 감마선 조사 및 가스치환 포장시 더욱 효과적으로 유지할 수 있었다. FRAP(ferric reducing antioxidant power) value 및 DPPH radical 소거능과 같은 생리활성 능력을 측정한 결과 포장방법 및 감마선 조사에 의한 차이를 보이지 않았다. 따라서 가스치환 포장 및 감마선 조사를 병용시 함기포장구 보다 낮은 감마선 조사선 량에서 병원성 미생물을 제어할 수 있었으며, 이화학적 품질이 우수하고 저장성이 향상된 절임배추를 제조할 수 있었다.7로 4$0^{\circ}C$ 진공건조와 -7$0^{\circ}C$ 동결건조의 L값 변화보다 큰 변화를 보였고, 또한‘a’값과 ‘b’값의 경우도 마찬가지로 5$0^{\circ}C$ 열풍건조의 경우가 양파의 내부와 외부면의 적색도 및 황색도 변화가 크게 일어나는 경향을 나타내었다. 건조과정 중 vitamin C의 함량변화는 건조에 의한 수분함량의 감소로 vitamin C의 함량은 상대적으로 증가하였고, -7$0^{\circ}C$ 동결건조의 경우가 가장 높은 vitamin C의 증가량을 나타내었고, 그와 반대로 5$0^{\circ}C$ 열풍건조의 경우는 열에 의한 vitamin C의 변화로 인한 상대적 증가량은 감소하는 경향을 나타내었다.아현미가 더욱 조밀하였다. 10시간 탈삽처리에서 상품성이 우수하였다. 그러나 25'E 28시간 탈삽처리는 탈삽의 균일도가 다른 처리에 비해 떨어지는 경향이었다. 경우, 사과표피의 색도 변화를 현저히 지연시킴을 확인하였다. 또한 control과 비교하여 성공적으로 사과에 코팅하였으며, 상온에서 보관하여을 때 사과의 품질을 30일 이상 연장하는 효과를 관찰하였다. 이들 결과로부터 대두단백질 필름이 과일 등의 포장제로서 이용할 가능성을 확인하였다.로 [-wh] 겹의문사는 복수 의미를 지닐 수 없 다. 그러면 단수 의미는 어떻게 생성되는가\ulcorner 본 논문에서는 표면적 형태에도 불구하고 [-wh]의미의 겹의문사는 병렬적 관계의 합성어가 아니라 내부구조를 지니지 않은 단순한 단어(minimal $X^{0}$ elements)로 가정한다. 즉, [+wh] 의미의 겹의문사는 동일한 구성요 소를 지닌 병렬적 합성어([$[W1]_{XO-}$ $[W

• Journal of Food Hygiene and Safety
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• v.34 no.3
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• pp.251-262
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• 2019

In this study, we analyzed Korean dietary habits with food intake data from the Korea National Health and Nutrition Examination Survey (KNHANES) and the Korea Centers for Disease Control and Prevention and we proposed a set of management guidelines for future Korean dietary habits. A total of 839 food items (1,419 foods) were analyzed according to the food catagories in "Food Code", which is the representative food classification system in Korea. The average total daily food intake was 1,585.77 g/day, with raw and processed foods accounting for 858.96 g/day and 726.81 g/day, respectively. Cereal grains contributed to the highest proportion of the food intake. Over 90% of subjects consumed cereal grains (99.09%) and root and tuber vegetables (95.80%) among the top 15 consumed food groups. According to the analysis by item, rice, Korean cabbage kimchi, apple, radish, egg, chili pepper, onion, wheat, soybean curds, potato, cucumber and pork were major (at least 1% of the average daily intake, 158.6 g/day) and frequently (eaten by more than 25% of subjects, 5,168 persons) consumed food items, and Korean spices were at the top of this list. In the case of kimchi, the proportion of intake of Korean cabbage kimchi (64.89 g/day) was the highest. In the case of alcoholic beverages, intake was highest by order of beer (63.53 g/day), soju (39.11 g/day) and makgeolli (19.70 g/day), and intake frequency was high in order of soju (11.3%), beer (7.2%), and sake (6.6%). Analysis results by seasonal intake trends showed that cereal grains have steadily decreased and beverages have slightly risen. In the case of alcoholic beverage consumption frequency, some kinds of makgeolli, wine, sake, and black raspberry wine have decreased gradually year by year. The consumption trend for kimchi has been gradually decreasing as well.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.701-707
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• 2003

Kimchi was prepared with the addition of 2.5％ and 5.0％ Monascu purpureu koji(MPK) paste (20％) and were fermented at 20$^{\circ}C$ for 18 days. The quality and sensory characteristics of the kimchi were evaluated by analyzing the pH, acidity, number of viable cells, the concentration of reducing sugar, and sensory properties during fermentation. The pH and titratable acidity of the kimchiprepared with MPK(MPK kimchi) were higher and lower, respectively, than those of the control kimchi. The MPK kimchi showed high 'L' and 'b' values during storage, but the 'a' values were low. The contents of the reducing sugar of the MPK kimchi tended to increase during fermentation, particularly after six days. The number of total microbial cells, lactic acid bacteria and yeast in the MPK kimchi were lower than those of the control kimchi until 3 days of fermentation. However, the number of these bacteria in the MPK kimchi and the control kimchi after six days of fermentation was similar. The sensory score of the kimchi with 2.5％ and 5.0％ added MPK paste were significantly higher than the control groups in terms of the sweetness and overall acceptability.