• 한국식품영양과학회지
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• 제13권2호
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• pp.131-135
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• 1984

배추의 윤송(輪送)과 가공상(加工上)의 편의(便宜)를 위하여 염농도별(鹽濃度別) 절임 조건(條件)을 검토(檢討)하였으며, 절임배추로써 만든 김치의 숙성중(熟成中)의 ascorbic acid와riboflavin의 함량변화(含量變化)를 측정한 결과(結果)는 다음과 같이 요약(要約)된다. 1. 생배추를 10, 20 및 25%의 소금물에 각각 24 시간 절였을 때 부피는 62${\sim}$65 %, 무게는 15${\sim}$42%가 감소(減少)하였 다. 2. 각각의 소금물농도로 절인 배추를 10일간 초겨울 외기온도(外氣溫度)에 저장(貯藏)하였을 때 riboflavin 함량(含量)의 감소(滅少)는 없었으나 ascorbic acid 함량(含量)은 1/3도 감소(滅少)하였다. 3. 절임 저장기간(貯藏期間)에 따른 김치 제조(製造)시 절인 즉시 담근 김치는 저장기간(貯藏期間)이 10일째의 것에 비(比)하여 riboflavin 함량변화(含量變化)는 별로 없었으나, ascorbic acid는 저장기간(貯藏期間)이 긴 것일수록 함량(含量)이 낮았다. 4. 김치의 관능검사(官能檢査) 결과(結果), 절임저장배추를 사용(使用)하여 김치를 담그면 제조 첫 날의 맛에는 차이가 없으나 발효기간(醱酵期間)이 길어짐에 따라 맛이 떨어졌다.

• 한국식품영양과학회지
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• 제25권3호
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• pp.535-538
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• 1996

To investigate the quality characteristics of kimchi around Masan area, home made and commercial kimchi samples were collected from December 1994 to June 1995. The weight of a head of Chinese cabbage was 3.0kg after purchasing and reduced to 2.36kg after salting. Home made kimchi showed a little higher pH and titratable acidity than those of commercial kimchi in winter. Salt concentration of home made kimchi in winter was 3.69%, and higher than that of commercial kimchi. Color of home made kimchi was higher in L, a and b than that of commercial kimchi in winter and spring. The pH of commercial kimchi was lower about 0.3 than that of home made kimchi in spring. Home made kimchi in spring showed about 0.3% higher salt concentration than that of commercial kimchi.

• 한국식품영양학회지
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• 제35권2호
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• pp.127-136
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• 2022

Comparing the quality characteristics of kimchi were measured and anticancer effects using AGS human gastric cancer cells were observed. Five kinds of kimchi samples were made of Kanghwa Baek kimchi (KB), Kangwha Turnip kimchi (KT), Turnip: Chinese cabbage = 1:1 Baek kimchi (T1B1), Turnip:Chinese cabbage = 4:1 Baek kimchi (T4B1), Turnip mul kimchi (T). As a result T kimchi showed the best fermentation characteristics among the five samples. T kimchi had a lower percentage of the total number of aerobic bacteria, while the number of lactobacillus was higher than that of other samples. The mRNA and protein expression levels of apoptosis-related factors found that T kimchi significantly increases the mRNA expression levels of caspases-3 and caspases-9 in AGS human gastric cancer cells as compared to the other kimchi samples. It showed high anticancer effects in the order of T, T1B1, and KB kimchi. As the anticancer effect of Turnip mul kimchi made only of turnip was higher, the higher the turnip content, the higher the anticancer effect. These results show that there were changes in fermentation characteristics such as pH, acidity, number of lactic acid bacteria, and anticancer effects according to the ratio of turnip and cabbage.

• 동아시아식생활학회지
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• 제20권5호
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• pp.720-726
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• 2010

This study was investigated for quality characteristics of cabbage from two geographic origins during fermentation of kimchi at $4^{\circ}C$ for 50 days. The pH of kimchi made from cabbage of domestic and imported was decreased with increased fermentation period, while total acidity was increased with increased fermentation period In two samples, the best pH was when it became the 10th of the fermentation period. All fermentation period, vitamin C content is gradually increasing, decreasing after the maximum value. And 40 day fermentation period expect that kimchi made using domestic cabbage, kimchi made using imported cabbage had a higher content of vitamin C contents. Hardness and chewiness of two samples decreased during fermentation. Change of hardness was lowed kimchi made using domestic cabbage. The results of sensory evaluation, texture and overall acceptability were higher in both the kimchi made using domestic cabbage.

• 한국균학회소식:학술대회논문집
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• 한국균학회 2015년도 춘계학술대회 및 임시총회
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• pp.37-37
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• 2015

Kimchi cabbage (Chinese cabbage), radish and Cabbage are major Brassicaceae vegetables in Korea. Especially, we can easily develop whole plant from one microspore in Kimchi cabbage. To develop clubroot resistant doubled-haploid (DH) inbred lines, we pollinated a clubroot resistant turnip of 'IT 033820' with a Kimchi cabbage (Chinese cabbage) inbred of 'BP 079'. More than 85 DH inbred lines were developed from this combination. We screened about 400 materials including these DH inbred lines, commercial cultivars and breeding materials during 3 years using hydroponic system after inoculating single spore isolation race 4(SSI-04) inoculate. One inbred line derived from this combination selected as clubroot resistant and registered as 'Wonkyo20036ho'. We inoculated 26 DH inbred lines derived from 'Zoong-baek 2ho' using SSI-4, the percent of resistant plants varied from 0 to 83%. However the horticultural traits of highly resistant DH inbred line was poor. Thus we selected one DH line showing 77% resistant with yellow inner leaf and maid good head, was registered as 'Wonkyo20034ho'. Another DH inbred line derived from Korean variety of 'Wol-dong' showing 86% resistant was registered as 'Wonkyo20037ho'. Other DH inbred lines were derived from Chinese cultivar of 'Choon-hi-go-hang-wang' and 'Hwang-shim-zo48' showed 80 and 71% resistant, respectively, was also selected for registration. Even though DH inbred lines derived from turnip showed highly resistant to SSI-04 and provincial inoculate, they showed poor characteristics in horticultural traits. However, commercial seed companies showed interesting for adapting these DH inbred lines in commercial breeding.

• 한국식품위생안전성학회지
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• 제15권1호
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• pp.25-29
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• 2000

김치 공장에서 배추 절임시 사용하는 염수의 재사용 가능성을 확인하기 위하여 염지 후 배출되는 염수의 염농도를 재조정하여 6회까지 재 사용하면서 염수의 성분과 미생물 변화 및 매회 절임 배추로 담근 김치의 품질을 평가하였다. 배추 절임 후 염수의 염 농도는 1.35~2.49%감소하였고 재 사용횟수에 따라 절임 후 염수의 pH는 4회까지 유의적 변화를 보였고 절임 전 염수의 pH는 4회 까지는 통계적 유의차가 없었으며 산도도 절임 횟수에 따라 증가하는 경향을 보였다. 염수 중 미생물수는 1회 사용시 1.58$\times$10에서 4회 사용시 2.25$\times$$10^{7}$ 으로 최고에 달하여 10배정도 상승하였다. 염수 중 염을 제외한 순 가용성 고형분은 6회 사용시 0.93%로 미미하게 증가하는 경향이었고 비타민 C함량은 6회사용 후 0.55 mg%로 재사용 횟수에 따라 상승하는 경향을 보였다. 6회까지 염수를 재 사용하여 절임한 배추로 담근 김치의 pH와 산도, 그리고 관능적 품질은 유의적 차이를 보이지 않아 염수의 재 사용가능성을 확인하였다.

• 한국식품과학회지
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• 제29권6호
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• pp.1228-1235
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• 1997

문헌을 이용한 표준화 배추 김치의 배합비를 표준 값으로 하고 표준편차 만큼의 양을 가감하여 관능검사 및 이화학적 실험과 기능성 실험으로 항돌연변이성과 항암성을 평가하여 배추김치의 재료배합비를 표준화하였다. 절인 배추 100에 대해 무 13.0, 파 2.0, 설탕 1.0, 고춧가루 3.5, 마늘 1.4, 생강 0.6, 멸치액젓 2.2, 염도 2.5% 또는 2.7%로 조절한 배추김치의 경우가 관능검사에서 주관적인 평가항목인 종합적인 냄새, 향미, 질감과 종합적인 평가에 있어서 좋았고, 객관적 평가항목인 군덕내, 군덕맛이 적게 감지되었으며, 이화학적 실험결과 및 재료배합비에 따른 $AFB_1$의 항돌연변이성과 암세포 성장 억제효과를 검토한 결과 모든 김치 시료에서 높은 항돌연변이효과와 암세포 성장 억제효과를 보였고, 특히 표준화 배추김치의 즙액은 84%의 항돌연변이 효과와 80%이상의 암세포 성장 억제 효과를 보여 관능성과 기능성의 연을 고려해 볼때 가장 적절한 배추김치의 표준화를 위한 재료배합비는 절인 배추 100g에 대해 무 13.0 g, 파 2.0 g, 설탕 1.0 g, 고춧가루 3.5 g, 마늘 1.4 g, 생강 0.6 g, 멸치 액젓 2.2 g, 염도 2.5 %인 것으로 나타났으며, 이는 문헌을 통한 표준화의 재료배합비 중 최종염도만 2.7에서 2.5로 변한 것 외에는 일치하였다.

• 한국식품영양과학회지
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• 제28권4호
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• pp.773-779
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• 1999

This study was conducted to determine the changes in the contents of vitamin C and fermentation characteristics of kimchi on different Chinese cabbage variety(Koreangji Yureum: KY, Kalak Shin Il Ho: KS) and fermentation temperature(5oC, 15oC). Kimchi were fermented at 5oC and 15oC for 140 days and 25 days respectively. In all samples, total acidity increased, and the pH, total sugar and reducing sugar content decreased as the fermentation proceeded. Also, the number of lactic acid bacteria reached the maximum at the optimum fermenting stage. On the other hand, total ascorbic acid, dehydroascorbic acid and ascorbic acid from individual kimchi solid tissue significantly decreased with fermentation periods, however, increased kimchi liquid at the 7day in KS 15(kimchi prepared with Kalak Shin Il Ho at 15oC), KY 15(kimchi prepared with Korangji Yureum at 15oC) and at the 65day in KY 5(kimchi prepared with Korangji Yureum at 5oC) respectively. Therefore, different fermentation temperature as well as variety affected ascorbic acid contents and chemical characteristics of kimchi.

• 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.

• 한국식품조리과학회지
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• 제11권1호
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• pp.37-43
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• 1995

본 연구의 김치시료는 절인 배추를 수세하여 초산 0.01%, 0.05%, 0.1%의 수용액에서 10분간 침지 후 건져서 김치를 제조하였다. 김치발효중 배추를 중륵과 엽신별로 그 숙성도변화를 관찰하고, 초산첨가 농도에 따른 영향을 알아 보았다. 또한 김치숙성도 판정을 위한 여러방법(pH, 총산도, 휘발성산도, ascorbic acid함량, resazurin test value, pH/acidity ratio)간의 상관성을 검토하였다. 중륵과 엽신의 숙성도는 pH와 산도를 기준으로 관찰할 때 중륵이 엽신보다 숙성이 빠른 경향으로 나타났으며, 적숙기이후에는 별 차이가 없었다. 1$0^{\circ}C$에서 배추김치의 발효중 대조구와 초산전처리구의 특징에 따른 차이는 별로 나타나지 않았다. 초산전처리한 김치는 pH와 총산도를 기준으로 볼 때 대조구에 비하여 김치의 숙성을 앞당기는 경향이었으며, 0.01% 초산전처리구만이 김치의 가식기간을 연장하는 듯 하였다. 이러한 결과는 Ascorbic acid 함량이 비교적 높게 유지된 것으로도 확인할 수 있었다. 휘발성산도는 초산전처리농도가 높을수록 높게 나타났으며, ascorbic acid 함량은 엽신보다 중륵에서 높은 값을 보였고, 초산전처리농도가 높을수록 낮아지는 경향을 나타냈다. 본 실험의 적숙기인 발효 제 3~6일의 pH는 4.6~4.4, 총산도는 0.4~0.5%, ascorbic acid함량은 7.5~11.5 mg%, RV는 4.5~5.0 그리고 pH/acidity ratio는 9~10을 나타냈다. 1$0^{\circ}C$에서 발효시킨 김치의 중륵과 엽신의 RV, 휘발 성산도, ascorbic-acid함량 그리고 pH/acidity ratio는 pH, 총산도와 상관성이 매우 높은 것으로 나타났다.