• 한국식품저장유통학회지
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• 제16권2호
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• pp.160-165
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• 2009

본 연구에서는 고춧가루에 오염된 미생물을 제거 또는 감소시키기 위해 감마선 조사기술을 이용하였고, 이를 이용하여 무생채를 제조한 후 저장 중 미생물학적 안전성과 품질특성을 평가하고자 하였다. 무생채용 원재료의 총세균수는 고춧가루, 무, 쪽파, 마늘의 경우 각각 6.71, 3.39, 2.21, 2.10 log CFU/g 수준인 것으로 나타났다. 대장균군의 경우 고춧가루에서만 2.15 log CFU/g 수준으로 나타났다. 방사선 조사된 고춧가루를 이용하여 제조된 무생채의 경우 저장 중 대장균군은 검출한계 이하로 나타났다. pH와 색도의 경우 대조구와 실험구간 유의적 차이는 없었으며, 관능적 품질 역시 모든 평가항목에서 유의적인 차이가 없는 것으로 나타났다. 따라서 10 kGy 이하로 조사된 고춧가루를 이용한 무생채는 관능적 품질변화 없이 미생물학적 안전성을 향상시키는 것으로 판단된다.

• 한국식품영양과학회지
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• 제20권1호
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• pp.5-12
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• 1991

the Chinese cabbage kimchi was fermented with the various submaterials such as hot pep-per garlic ginger leek green onion fermented anchovy juice and sugar according to the average contents of each submaterial described in the 39 kinds of references. And then the effects of each submaterial and lactic acid bacteria such as L. brevis. Leu. mesenteroides. P cerevisiae and L. plantarum on the content of carotenes were investigated, The major carotene in kimchi was $\beta$-carotene. And also $\delta$-carotene and $\alpha$-carotene were detected. Contents of $\beta$-carotene and total carotene were high in the kimchi containing leek red pepper powder green onion and fermented anchovy juice as a submaterial. But the kimchi containing or omitting the other submaterials were litter affected to the contents of carotene. Contents of $\beta$-carotene and total carotene were high in kimchi fermented with Leu. msenteroides L. brevis and P. cerevi-siae as a starter but was low with L plasntarum.

• 한국응용과학기술학회지
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• 제7권2호
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• pp.75-81
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• 1990

The study was observed that anti oxidation effect of each and mutual relation on BULGOGI seasoning in Fore shank and Ribs. Each antioxidation effect were appeared to higher in suger, pear juice, soya souce, clean wine, sesamed oil, green onion, toeasted sesamed powder, black pepper, garlic im seasoned immidiately. Soya souce was revealed to higher effect anti oxidation in storaged beef among 30 minuit after seasoned. In storaged sample among 9 hour after seasoned was showed to higher effect in soya souce & galic. Mutual relation of two seasoning in BULGOGI seasoning were revealed to higher effect in mixture of green onion & galic.

• 한국수산과학회지
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• 제42권3호
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• pp.190-196
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• 2009

To optimize the mixing ratio of ingredients for optimal sensory qualities of seasoned tofu, a response surface methodology with a central composite design was performed on tofu containing freshwater crab meat (TCM). Using the desirability function technique, the optimal formulation was determined to be 3.67 g of freeze dried meat, 5.54 g of garlic powder, and 2,120 mL of soymilk. In the texture profile analysis, tofu prepared using the optimal ingredient ratio had a higher hardness, cohesiveness and gumminess than commercial tofu but TCM value for adhesiveness, springiness and chewiness were lower. However, the texture properties of TCM were not significantly different than those of commercial tofu.

• 생명과학회지
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• 제9권6호
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• pp.743-752
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• 1999

The purpose of the paper is to explore the current knowledge on the nutritional evaluation, cholesterol-lowering effect and antitumor activity of kimchi and its ingredients(Korean cabbage, garlic, red pepper powder, ginger and onion). Kimchi contains high contents of nutrients such as vitamins(ascorbic acid, $\beta$-carotene and vitamin B complex), minerals(calcium, potassium, iron and phosphorous), essential amino acids and dietary fiber. Kimch also contains high levels of lactic acid bacteria, allicin, capsaicin, organic acid, phenol compounds, flavonoid and sulfur compounds. The dietary fiber and lactic acid bacteria isolated from kimchi are effective in improving intestinal microflora of human. Isoluble dietary fiber shows anticancer activity, but soluble dietary fiber shows hypocholesterolemic effect. Lactic acid bacteria isolated from kimchi acts as a hypocholesterolemic or anticancer agent. A major ingredient of kimchi is mainly cruciferous and allium family vegetables, which were also reported to prevent cancer and atherosclerosis. It is suggested that kimchi is important not only as one of the traditional fermented Korean food but also as therapeutic agent for carcinogenesis and hypercholesterolemic state.

• 한국수산과학회지
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• 제48권1호
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• pp.36-43
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• 2015

We examined sensory characteristics to determine the optimal conditions for flounder Verasper moseri Jordan et Gilbert sikhe preparation, using response surface methodology. Our aim was to develop the optimum mixing rates and materials for producing highly palatable flounder sikhe. The optimal fermentation temperature, salt concentration, and fermentation period for preparing flounder sikhe of acceptable quality were $11.63^{\circ}C$, 4.66% and 9.12 days, respectively. The optimal percentages of red pepper powder, garlic, monosodium glutamate, ginger, radish and foxtail millet were 16.08%, 7.21%, 2.96%, 3.70%, 10.12% and 13.72% respectively.

• 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.

• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.838-843
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• 2005

When ingredients of Kimchi were mixed and stored in $18^{\circ}C$, lactic acid bacteria, such as Leuconostoc mesenteroides and Lactobacillus plantarum, were selectively grown up. Herefore, to understand why lactic acid bacteria were selectively cultured in Kimchi, antibacterial activities of Kimchi ingredients against some pathogens and Kinlchi lactic acid bacteria were investigated. Kimchi mixed with all ingredients significantly inhibited the growth of all tested pathogens: S. typhimurium, S. sonnei, and E. coli. Kimchi without green onion, garlic or ginger inhibited the growth of S. typhimurium, but did not E. coli and S. sonnei. However, Kimchi without red pepper powder did not inhibit the growth of all tested pathogens. All ingredients of Kimchi did not inhibit the growth of L. plantarum and L. mesenteroides. These results suggest that Kimchi ingredients can synergistically inhibit the growth of pathogens and Kimchi may be a selective medium for lactic acid bacteria.

• 한국식품영양과학회지
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• 제24권1호
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• pp.169-182
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• 1995

The nutritional evaluation, and antimutagenic and anticancer effects of Kimchi were reviewed. Kimchi contains high levels of vitamins including vitamin C, $\beta$-carotene, vitamin B complex, niacin, and of minerals such as calcium, potassium, iron and phosphorous, etc. Kimchi is a low energy food, byt contains high quantities oforganic acids, dietary fiber and lactic acid bacteria in addition to the vitamins and minerals. Thus Kimchi could be developed as a protective food as it contains the various regulatory nutrients. The levels of NO3, NO2 and nitrosamines in Kimchi ingredients and Kimchi during theripening are not significant. However, high level of NaCl that could be used when prepared Kimchi in the warm region can be a problem, since high concentraitons of NaCl(>9.5%) in Kimchi could be comutagenic to themutagen of MNNG. The methanol extract of Kimchi, red pepper powder, garlic and lactic bacteria revealed antimutagenic or anticancer activities. The Kimchi extract also inhibited the growth of various human cancer cells.

• 한국식품영양과학회지
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• 제12권2호
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• pp.150-175
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• 1983

The paper is to classify the terms of foods, wines, relish(komyungs), seasonings and cooking processes in Korean cooking books. The results of this study are follows : The dishes which were made from cereals are Bab(boiled cooked rice), Juk(gruel), Miuem(Thin rice gruel), Noodle, Sujebee, Mandu(Pyun su, dumpling), D'ockuk, Pumbok, Yaksik, D'ock(Korean rice cake) etc. The terms of side dishes are Tang (Kuk, Kaeng), Chigae(Jochi Kamjeang, Jijimee, Tugari, Wakjeoji), Jim(Jeung), Sun, Jungol(Abok jaeng ban, sinsulro, punggujigol), Bockum, Kui, Jorim, Cho, Jun(Jijim, Jeenya, Puchigae, Bindae-dock, Nureumi) Jeok(San-jeok, Nuremjeok, Jijimnureumjeok), Hoe (Saenghoe, Sukhoe, Kanghoe, Sujeonghoe, A chae), Mareum chan (Po, Jaban), Changachi (Jangkwa, Sukchae (namul)-Japchae, Kyujachae), Muchim, Sam, Tuigim, Pyunyuk, sundae, suran, Jeockal (Sikhae), Jockpyun, Mal-i, Jihi, Kee, Pojeok, Gimchi etc. The kinds of Jabgwas are Kangieong(Sanja), Yumilgwa, Suksilgwa, Dasik, Jeonggwa, Yeocgangjeong, Gwapyun etc. The kinds of beverages are Hwachaes and Teas. The terms of the wines in Korean cooking bok are 173 kinds. There are 21 kinds of Relish(komyung). There are 12 kinds of Jang, and the terms of the seasonings are as follows: mustard, cinammon, pep per, powder of peppers, powder of sesame, honey, garlic, ginger, sugar, salt, vinegar, syrup, yunjeup, jochung, sesamol-oil, chojeckuk, sesame, greet-onion, powder of black pepper, oil etc. There are 547 kinds of prepared cooking terms, 36 kinds of cutting terms and 34 kinds of boiling term in food making terms.