• 한국환경성돌연변이발암원학회지
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• 제21권1호
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• pp.51-56
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• 2001

Kimchi is a major Korean traditional fermented food, as a supplying source of vitamin and minerals which is prepared with various vegetables and condiments such as red pepper, garlic and salted fish etc. There are many types of Kimchi depending on the ingredients and preparation methods used. To investigate the clastogenicity and anticlastogenicity of Baechu (Chinese cabbage) Kimchi and Buchu (leek, Allium odorum) Kimchi in mouse, it was performed acridine orange supravital staining of micronucleus (AOSS-MN) assay using mouse peripheral reticulocytes. Baechu Kimchi and Buchu Kimchi were cultivated by organic agricultural technique, and Kimchi samples were prepared by methanol extraction and lyophilization. First of all, it was studied the clastogenicity of two Kimchi samples themselves (250-1,000 mg/kg) after oral adminstration in mouse. And also to study the anticlastogenic effect of oral administration of Kimchi samples, mitomycin C (MMC, 1 mg/kg, i.p.) was used as micronucleus inducing agent in this study. Dosing scheme was performed as simultaneous (co-treatment), 3 hr before (pre-treatment) and 3 hr after (post-treatment) with MMC treatment. Two Kimchi samples in the range of 250-1,000 mg/kg did not reveal any clastogenic effect in AOSS-MN assay in mouse. They also revealed anticlastogenic effects in post-treatment of Baechu Kimchi (1,000 mg/kg), and in pre-treatment of Buchu Kimchi (500 and 1,000 mg/kg) with statistical significance. The anticlastogenic effect revealed 1 and 6 hr after treatment of Baechu Kimchi, and Buchu Kimchi with 3 and 6 hr pretreatment. Consequently, it is suggested that antimutagenic and anticlastogenic mechanisms of Baechu and Buchu Kimchi in vivo attributed to sipindle formation and kinetic behavior of mutagens such as absorption and metabolism etc.

• 동아시아식생활학회지
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• 제11권1호
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• pp.44-59
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• 2001

The purposes of this study are to investigate perception and preference of Chinese college students for Korean Kimchi by a survey and sensory evaluation and to globalize and industrialize Kimchi in the world. A questionnaire survey was conducted on 588 students residing in Beijing. About 80% of all the participants knew what Kimchi was and 63.4% had eaten Kimchi before the survey . On thier first impression of Kimchi, 43.6% of respondents, answered the nationality of Kimchi is impression after eating Kimchi was 'good'. 51.4% of respondents, answered the nationality of Kimchi is 'Korea'. The most liked Kimchi is Baechu Kimchi, and they preferred the white stem of the Chinese cabbage. On their perception of Kimchi,'Kimchi is a good side dish with cooked rice' was totally received point. The most well-known cooking method of Kimchi turned out to be Kimchi Chigae. As the results of sensory evaluation on several types cabbage Kimchies at room temperature, the most preferred Kimchi by the students was two-day old and made out of 5g red pepper. And two-day old Kimchi lOg red pepper and 2g shangchai added was preferred, too. But the six-day old Kimchi was disliked. The two-day old Kimchi made out of lOg red pepper preserved in the refrigerator was the most-liked. The dishes using Kimchi as the main ingredient are listed according to the students preference as follows Kimchi Hundun, Kimchi Ddungchai, Kimchi Bokum, and Kimchi Ramen, and so on.

• 한국식품영양학회지
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• 제30권5호
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• pp.1007-1014
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• 2017

To compare functional Chinese cabbage('Amtak' baechu; F1 hybrid cultivar between Brassica rapa and B. perkinensis, AB) with general Chinese cabbage ('Chunkwang' baechu; general spring cultivar, CB), two kinds of kimchi(ABK and CBK) prepared with AB and CB cultivar were fermented at $10^{\circ}C$ for 10 days. Their fermentative characteristics and anti-proliferative activities against mouse carcinoma cell lines were investigated. General kimchi(CBK) showed mature pH on the $6^{th}$ day of fermentation, whereas functional kimchi(ABK) reached pH on the $9^{th}$ day. CBK also exhibited acidity of mature stage on the $6^{th}$ day, but ABK reached mature acidity on the $9^{th}$ day. Although ABK and CBK were salted in the same condition, ABK had lower salinity than CBK, throughout the fermentation time. The highest total bacterial and lactic bacterial counts of CBK showed on the $8^{th}$ day of fermentation, but ABK showed the highest total bacterial and lactic bacterial counts on the $10^{th}$ day. The texture of ABK was harder than CBK for fermentation time. This seems to be corrleated with the slower fermentation rate of ABK. ABK showed significantly higher anti-proliferative activity (54.6% cell viability of control) in B16BL6 at $1,000{\mu}g/mL$. ABK was also higher in anti-proliferative activity than CBK throughout the fermentation time. However, there was no significant difference in the anti-proliferative activity of ABK between the fermentation times. In conclusion, fermentation of ABK showed a better texture, due to the slow fermentation rate and more anti-proliferative activity against mouse carcinoma cell line than those of CBK.

• Journal of Nutrition and Health
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• 제49권2호
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• pp.125-133
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• 2016

본 연구에서는 2012, 2013년도 국민건강영양조사를 이용하여 한국성인의 김치 소비 실태 조사를 섭취 빈도와 1회 섭취량을 이용하여 김치의 섭취 패턴, 영양소섭취량 및 다소비 식품을 조사하였다. 연구 결과 한국 성인의 아침결식률은 25~27%로 점심이나 저녁에 비해 높게 나타났으며, 끼니는 하루 3끼니를 섭취하는 대상자가 높았고, 간식은 섭취한 경우가 92% 이상으로 높은 비율을 보였다. 또한, 외식 횟수는 하루 1회 이상이 2012년에 27.6%, 2013년도에는 33%로 가장 높았으며, 특히 주 5회 이상 외식을 하는 비율이 2012년에 45%였으며, 김치 섭취 빈도 중 배추김치는 하루 2회 섭취 횟수 대상자의 비율이 가장 높았다. 배추김치 섭취 빈도에 따른 다소비식품 상위 30위를 분석한 결과에서는 배추김치만이 상위권 안에 들었고, 다른 김치류는 30위 내에 나타나지 않았다. 이러한 결과를 토대로 배추김치뿐만 아니라 다양한 김치 섭취를 높일 수 있는 방안의 모색이 필요할 것으로 사료된다.

• 한국식품저장유통학회지
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• 제4권2호
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• pp.215-225
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• 1997

The review was conducted to organize the desirable salting process from the literatures. In this study the principle of salting and effects of physicochemical changes in salting and salting factors such as cultivars of baechu(Chinese cabbage), concentration of salt, salting temperature, pH condition for salting and quality of kimchi were studied. The method of salting standard, treatment techniques in salting, and selection and mixture ratio of sub-ingredients were also reviewed. In future studies greater attention should be paid to salting and fermentation of kimchi.

• 한국식품저장유통학회지
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• 제16권5호
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• pp.612-617
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• 2009

배추김치의 저장 온도와 저장 기간별 total GSLs 함량을 분석하기 위하여 2007년 6~7월, 8~9월, 10~11월, 12~4월 및 5월(2008년) 수확하여 제조한 배추김치를 anion-exchange column을 통과시키고 아세톤 침전법을 사용하여 제조한 crude myrosinase로 반응시켜 함량 변화를 측정하였다. 수분 함량의 경우 8~9월 배추김치가 다른 기간에 제조된 배추김치에 비해 높게 나타났으며 pH의 경우 $15^{\circ}C$ 저장 3일, $10^{\circ}C$ 저장 7일, $4^{\circ}C$ 저장 14일에서 모든 김치의 pH가 급격히 감소하였다. Total GSLs를 분석한 결과 저장온도에 따라 $15^{\circ}C$와 $10^{\circ}C$의 경우 저장 3일에 가장 낮은 함량을 나타냈으며 $4^{\circ}C$의 경우 저장 28일에 가장 낮은 함량을 나타냈다. 또한 저장기간이 경과함에 따라 다소 차이는 있었으나 모든 배추김치의 함량이 감소하는 경향을 나타내었으며 8~9월 배추김치의 함량이 다른 기간에 제조된 배추김치에 비해 높은 함량을 보였다. 따라서 배추김치의 저장에 따른 total GSLs 함량은 저장온도 및 저장기간에 따라 영향을 받는 것으로 사료된다.

• 대한가정학회지
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• 제36권9호
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• pp.127-137
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• 1998

The main purpose of this study is to provide a basic knowledge of Kimchi preferred by high school students and to improve high school students' Kimchi intake. A questionnaire survey was conducted on 1,056 high school students in Taegu area. The results were as follows: 82% of the students had an affirmative opinion of Kimchi intake and they regarded Kimchi as one of our traditional, healthful and nutritious foods. The most well known Kimchi is as follows: Kkaktugi, Baechu Kimchi, Mul Kimchi, Chonggak Kimchi, Pa Kimchi, Dongchimi, Kkaennip Kimchi and Buchu Kimchi. The students preferred the white stems of the Chinese cabbage. Boy students preferred taste of fresh prepared Kimchi but girl students more preferred properly fermented Kimchi than the other. Their favorite ingredients were Korean radishes, oysters, green onion and carrots, also their favorite spices were red pepper powder, anchovies sauce, garlic and sugar in the order. Among those spices, boy students more preferred anchovies sauce than girl students. The students regarded market Kimchi as one of convenient and time-saving, but less quality and insanitary foods.

• 한국식품과학회지
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• 제32권6호
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• pp.1326-1330
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• 2000

김치발효중 기체조성변화가 숙성정도를 감지할 수 있는지 알아보기 위하여 배추김치를 플라스틱 용기에 일정량 충진하여 밀봉한 후 저장하면서 포장내 기체조성 변화를 조사한 결과, 김치발효중 포장내 기체조성은 $CO_2$ 발생으로 인하여 계속적으로 변화하였다. 김치 발효온도와는 무관하게 $O_2$ 농도는 지수적으로 감소하고 $CO_2$ 농도는 매우 특징적인 2단계 증가양상을 나타내었다. $CO_2$ 농도는 2차 단계에서 다시 증가함에 따라 김치의 pH는 비례적으로 감소하였다. 저장 온도와 계절별 원료 배추에 따라 김치 포장내 $CO_2$ 농도변화 속도가 다르며 최종 농도에 있어서도 상당한 차이를 나타내었다. 고온에서 발효된 김치일수록 포장내 $CO_2$ 농도가 더 높은 경향을 보였고 여름배추 보다 겨울이나 봄 배추로 제조한 김치에서 포장내 $CO_2$ 농도 및 발생속도가 더 높게 나타났다. 이러한 연구결과를 바탕으로 포장내 기체조성 변화를 이용한 김치의 숙성도 감지 가능성을 확인할 수 있었다.

• 동아시아식생활학회지
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• 제5권3호
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• pp.287-298
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• 1995

This study was undertaken to examine the effect of salting in 10% salt solution added 2% calcium chloride on the kimchi fermentation. The addition of calcium chloride extended edible periods of the Kimchi to 4~5 days and increased relatively the hardness of Chinese Cabbage. In the addition of calcium chloride, the activities of amylase and $\beta$ -galactosidase were not high during all periods fermentation. Polygalacturonase and protease activities were low 2~21%, 2~26% all periods fermentation, respectively. There were significant correlations between the delay of ripeness and decreasing enzyme activation. The amount of free amino acid by the treatment with calcium chloride was decreased of 10~16% at the late of fermentation than that of control. the treatment with calcium chloride of the Kimchi was increased hardness, but decreased cohesiveness and gumminess was during all periods fermentation. the adhesiveness was increased at the early of fermentation but decreased at the late of fermentation.

• 동아시아식생활학회지
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• 제24권5호
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• pp.564-571
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• 2014

This study examined elementary school students' perceptions and acceptances related to kimchi in Jecheon area. This study examined with 388 elementary school students. Demographic characteristics of subjects, perceptions and acceptances related to kimchi were surveyed by self-developed questionnaires. Exactly 54.1% of subjects ate kimchi more than once per day, whereas 2.8% of subjects never ate kimchi. With regard to location, the home showed the highest percentage. Exactly 94.3% of respondents answered that eating kimchi was good for health. For acceptance, 86.9% of respondents answered that they liked kimchi. Reasons for liking kimchi were texture and special taste in order, whereas the most common reason for disliking was spicy taste. Baechu-kimchi (Chinese cabbage kimchi) was highly preferred, whereas pa-kimchi (green onion kimchi) was not. Subjects with an extended family preferred oisobagi (cucumber kimchi). There were significant differences between the groups with balanced dietary habits and unbalanced dietary habits in terms of acceptance for chonggak-kimchi (small radish kimchi), yeolmu-kimchi, kkadugi, mulkimchi (watery kimchi) and oisobagi. Elementary school students in Jecheon area recognized the importance and necessity of kimchi in Korean meals. Exactly 23.7% answered spicy taste as the reason for liking reason while 37.3% answered spicy taste as the reason for disliking. These results suggest that various kinds of kimchi need to be developed for elementary students with different levels of spiciness in addition to continuous nutrition education about balanced dietary behaviors at school and home.