• The Korean Journal of Food And Nutrition
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• v.13 no.6
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• pp.563-569
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• 2000

Since there has not been a pickle made out of radish and carrots among the foods. We come up with the idea of making a pickle with radish and carrot. To examine the value that two kinds of pickle can carry out as a food, we utilize several methods : such as the examination of changes of color, hardness. PH, total bacteria and sensory test to investigate characteristics of a radish and carrot pickle during the storage.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.79-90
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• 2002

This study was performed to investigate the recognition and the preference of pickles by using the questionnaire. The subjects of this study consisted of 217 males and 359 females in the Kyongbuk area. The results were summarized as follows: Among the respondents 94.8% have hon pickles and mostly have eaten garnished pickle with pizza. The chief element to be considered in selecting the commercial pickle was considered to be 'sanitation'. and 'good taste'. The most important factor on preparation and production of pickle showed a receiving high mean value of 4.77. On their perception of pickle, 'pickle stimulate their appetite'received highest scare of 3.97. More than 41% of the respondents liked pickles and favorite pickle seasoning was vinegar(77.2%). Among the respondents 49.7% and 17.2% suggested the development fruit pickle and mushroom pickle respectively. Of the famished dishes with a pickle, preferable food was pizza, hamburg sandwich, pork cutlet, salad and hamburg steak in the order.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1302-1309
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• 2003

Physicochemical and sensory characteristics of turnip pickles added with chitosan and/or beet water extract were investigated. Turnip root slices (4${\times}$1${\times}$0.5 cm) were salted with NaCl and CaCl$_2$, soaked into pickling solution, and then stored at 2$0^{\circ}C$. Throughout the whole storage periods, pH, acidity, saltiness and soluble solid content of three pickles (C, turnip pickle; CC, turnip pickle+chitosan; CBC, turnip pickle+chitosan+beet water extract) ranged to 3.1 ∼ 3.5, 1.5 ∼ 1.7%, 0.5 ∼ 0.7% and 24.5 ∼ 28.5$^{\circ}$Brix, respectively. There were no significant differences between three pickles in saltiness, anthocyanin and reducing sugar content. However, acidity and hardness of CC and CBC were higher than those of control C throughout the storage time. While Hunter's a value of CBC was higher than those of CC or C. Sensory results showed that the best edible time was the 14th day of storage, and at that time, scores of CC and CBC were higher in over-all preference (7.8 and 8.4) than those of C (6.1), and CC and CBC maintained good sensory qualities until 28th day of storage, compared to C (p<0.05).

• 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.206-206
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• 2003

피클(pickles)은 구미 각국에서 널리 애용되는 침채류이다. 수확한 농산물의 신선도를 유지하면서 장기보관 하기 위해 만들어진 것으로 여러 가지 방법이 시도되어 왔고, 동양에서는 높은 습도로 인한 곰팡이 증식을 억제하기 위하여 소금 절임 방법이 발달되었으며, 건조한 기후의 유럽에서는 세균번식을 억제하기 위하여 식초절임이 발달하였다. 피클이란 채소 또는 과실류를 소금, 식초 또는 여기에 향신료 등을 넣은 것에 절인 것을 총칭하는 것으로, 주로 오이, 컬리플라워, 양파, 미숙 토마토 등을 원료로 사용한다. 본 연구에서는 피클의 특징인 아삭아삭함을 유지하면서, 피클의 신맛과 한국 전통식장아찌를 혼용한 염장피클로, 기능적 특성을 가진 허브를 첨가하여 현대인에게 오는 성인병의 예방과 기능성 식품에 부가 가치를 높이고자 하며, 또한 피클 제조를 위한 고추의 품종 선정을 위한 기초 실험을 하고자 함에 있다. 풋고추, 청양고추, 꽈리고추 등 품종을 달리하여 제조한 고추피클의 숙성기간 중 품질특성을 실험하였다. 염도변화는 모든 품종에서 숙성기간이 길어질수록 염도가 낮아졌으며, 숙성이 완료되는 시점인 25일경에는 풋고추 2.95%, 청양고추 2.68%의 염도 변화를 보였다. pH변화는 세 품종간에 차이는 없는 것으로 보여졌으며, 숙성기간에 따른 차이도 거의 없는 것으로 나타났다. 고형분함량은 풋고추와 꽈리고추가 비슷한 경향을 보였고, 청양고추가 다소 높았다. 적정산도의 변화는 세 품종간에 차이는 없었지만, 숙성이 진행될수록 증가하는 경향을 보였다. 탁도변화는 꽈리고추가 가장 낮았고, 청양고추가 가장 높았으며, 숙성이 진행될수록 모두 탁해지는 경향을 보였다. 또한 피클의 경도변화는 풋고추는 0일에 45.12g 청양고추는 56.68g, 꽈리 고추 42.12g의 경도를 보였으며, 숙성최종단계인 25일에는 풋고추 20.33g, 청양고추 25.12g, 꽈리고추는 17.81g으로 꽈리고추의 경도가 가장 낮았고, 청양고추는 세 품종 중에서 가장 높은 것으로 나타났으며, 세 품종 모두 숙성이 진행될수록 경도가 현저히 낮아지는 것으로 나타났다.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.3
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• pp.260-270
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• 2016

The quality characteristics of Yangha pickles soaked in different concentrations of soy sauce (0~40%) for 90 days were investigated. As a result, the pH and sweetness levels of pickles significantly increased with an increasing concentration of soy sauce in soaking solution (p<0.05). Saltiness was maintained at levels of approximately J1 0.10~0.30%, J2 0.47~0.90%, J3 0.90~1.60%, J4 1.43~2.30%, and J5 1.77~3.07% during the storage periods. These results show that the saltiness of Yangha pickles was substantially lower than that of commercial pickles. Total cell number decreased until 45 days, after which it gradually increased. We observed no visible changes in reducing sugars during storage. The hardness increased with an increasing amount of soy sauce. J2 pickle (add 10% soy sauce) showed the highest scores for taste, flavor, texture, and overall acceptability.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.294-301
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• 2007

The objectives of this study was to examine the characteristics of Aralia pickles(soy sauce, salt) made with different CaCl$_2$ treatments and seasonings by documenting the changes that occurred the courses of preparation and preservation. The results indicated that the various pickle samples had no visible changes in pH, acidity or salinity. The sum of total viable bacteria and lactic acid bacteria increased gradually during the early stage of preservation and then accelerated growth was shown up until the fifth month of storage; a plateau was maintained until a decrease began at 6 months. We observed no visible changes in color during the preservation period. The sample treated with CaCl$_2$ exhibited a higher degree of hardness than the untreated sample, although no distinctive differences were noted during the sensory test.

• Proceedings of KHEA Conference
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• 2005.10a
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• pp.116-116
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• 2005

• Culinary science and hospitality research
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• v.21 no.1
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• pp.281-296
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• 2015

This study performed to find proper temperature and improve texture and taste of pickle by considering physic-chemical characteristic and sensory evaluation. The basis temperature of the pickle was manufactured by 5 temperatures($95^{\circ}C$, $85^{\circ}C$, $75^{\circ}C$, $65^{\circ}C$, $5^{\circ}C$) at intervals of $10^{\circ}C$, and the dangerous Temp range was exempted during 12 days. Results showed that 3rd day at $95^{\circ}C$ was the best temperature for the quality specification of the pickle. In addition, between 6th to 12nd days at $85^{\circ}C$ and $95^{\circ}C$ appeared the most excellent preferences of the pickles. Thus, quality specifications showed different results by the date, and it appeared $95^{\circ}C>85^{\circ}C>75^{\circ}C>65^{\circ}C>5^{\circ}C$ in order. Furthermore, the liquid pickles at the temp of $95^{\circ}C{\sim}85^{\circ}C$ showed better texture and flavor of pickles as well as good preference. Based on these results, managers or administrators of foodservice business will be recognized the importance of temperature and storage period for salted pickles to improve its texture and taste along with improving quality and preference.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.72-85
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• 2015

This study was conducted to examine the quality characteristics of radish pickle added with different amounts of white wine (0, 3.75, 7.24, 10.48, and 13.50%), stored for 0, 1, 2, 3, and 4 weeks. The sugar content of the pickle solution decreased significantly(p<0.001) as the concentration of white wine increased, and decreased significantly(p<0.001) as the period of storage lengthened. The pH value of the pickle solution increased significantly(p<0.001) as the concentration levels of white wine rose. And a period storage decreased significantly(p<0.001) during the period of storage from week 0 to week 4 [makes no sense; recommend deletion]. The L-value of the solution increased significantly(p<0.001) with increasing concentrations of white wine, while the a-value and b-value both decreased. In addition, the L-value of radish pickle decreased significantly(p<0.001) as white wine concentrations increased, while the a-value and b-value increased. The hardness of the radish pickle increased significantly(p<0.001) when white wine concentrations were increased after 1 week. Hardness decreased significantly(p<0.001) during the period of storage. According to the results of sensory tests, appearance, taste, and overall preference were higher in the 30% additional sample[I can't find what this refers to]. These results are expected to be useful in producing radish pickle of optimal quality and to contribute to the development of various foods and the advancement of the food industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1124-1129
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• 2009

Quality characteristics of lotus root pickle added with beet water extract were investigated. Lotus root slices were salted with NaCl, soaked into pickling solution, and then stored at $20^{\circ}C$. Throughout the whole storage periods, pH, acidity, saltiness of pickles (control, 10% beet extract, 20% beet extract, 30% beet extract, 40% beet extract) ranged 3.45$\sim$3.51, 1.42$\sim$1.88% and 1.86$\sim$1.91, respectively. The pH of the experimental groups slowly decreased during the fermentation. The total acidity of the experimental groups were increased. In terms of color values, L and a values were decreased, but b values were increased, with increasing beet extract content. The hardness of lotus root pickles measured instrumentally was higher in lotus root pickle added with 40% beet water extract than in control pickle. Overall, based on sensory evaluation, lotus root pickle added 30% beet extract was preferred over the other samples.