• 대한영양사협회학술지
• /
• 제15권1호
• /
• pp.69-76
• /
• 2009

To determine the salinity of packaged Kimchi, bulk Kimchi and other common foods, we collected samples of foods from the Gyeonggi province area in October 2006 and determined the salinity levels in one serving portion. The average salinity of all foods was 0.226${\pm}$0.212%. The average salinity of all Kimchi samples was 0.401${\pm}$0.260. The average salinities of soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.153${\pm}$0.085%, 0.691${\pm}$0.213%, 0.151${\pm}$0.102%, 0.209${\pm}$0.121% and 0.080${\pm}$0.016%, respectively. The average salt intake of one serving of Kimchi was 0.125${\pm}$0.041 g, while the average salt intakes of one serving of the soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.306${\pm}$0.170 g, 1.382${\pm}$0.426 g, 0.094${\pm}$0.061 g, 0.146${\pm}$0.089 g, and 0.159${\pm}$0.152 g, respectively. The salinity of packaged Kimchi was significantly higher than the salinity of the bulk Kimchi (p < 0.01). In addition, the salinity of the liquid and solid stem portions of the packaged Kimchi was significantly higher than the salinity of the same sized portions of the bulk Kimehi (p<0.01). Furthermore, the salinity in the liquid and solid stern portions of the packaged mustard leaf Kimchi were significantly higher than the salinities of other types of Kimchi (p < 0.0001). The salinity of all Kimchi is higher than that of soup, protein containing side dishes, vegetable side dishes or drinks, but the salt content of one serving of Kimchi is lower than those of the soups or stews or vegetable side dishes or drinks (because one serving size of Kimchi is usually smaller than that of the other foods).

• 한국식품영양과학회지
• /
• 제30권6호
• /
• pp.1246-1252
• /
• 2001

백김치의 생체내 Am독성억제효과를 확인하기 위하여 Am 식이에 10% 백김치(동결 건조분말) 첨가사료로 사육한 흰쥐 의 성장회복능을 실험한 결과를 요약하면 다음과 같다. Am 식이군의 섭취량이 양적으로 다른 군에 비해 적었으며, 기본 식이군 생배추식이군, 백김치식이군은 거의 같은 섭취량을 보였다. 기본식이군의 체중이 사육종료일에 289.4 g에 달하는데 비해 Am식이군은 229.8 g으로 기본식이군의 79.4%에 불과해 체중증가 현상이 크게 저조하였다. 그러나 백김치를 첨가한 식이군의 경우는 설사증상이 없어지고 체중도 기본 식이군의 경우와 비슷한 수준까지 회복상태를 보여 백김치의 Am에 대한 독성억제효과를 나타내었다. 변의 총배설량은 백김치식이군(1737.99 g/3 weeks)이 기본식이군의 약 15배, 생배추식이군의 약 1.6배로 백김치가 변부피를 증가시키는 데 가장 효과적인 것으로 확인되었다. 대장과 맹장의 무게는 생배추 및 백김치식이군에서 유의적 (P<0.05)인 증가를 나타내었다. 또한 신장의 무게는 Am식이군에서 유의적인 감소를 나타내어 Am의 독성이 신장과 깊은 상관성이 있음을 시사하고 있었다. Am식이군의 단백질(50.26%) 및 지질소화율 (58.37%)이 백김치식이군의 단백질(77.30%)및 지질소화율 (92.12%)에 비하여 매우 낮았는데, 이것은 이들 영양소의 낮은 소화율이 횐쥐의 체중저하에 직접적인 영향을 미친 것으로 생각되었다. 백김치의 수용성 및 불용성식이섬유는 소화관을 통과한 형태 변화가 뚜렷하게 관찰되었다. 변의 배설 형태는 백김치식이군의 변이 가장 부피가 크고 일정한 크기를 보였다.

• 한국환경농학회지
• /
• 제42권4호
• /
• pp.353-357
• /
• 2023

This study evaluated the effect of lignin biochar on Kimchi cabbage cultivation in an upland field. Each of the inorganic fertilizers (IF, applied at 32-7.8-19.8 kg/10a=N-P-K), lignin biochar (LBC, applied at 1,000 kg/10a), improved LBC (LBC+N, applied at 1,000 kg/10a), and LBC+IF treatments areas were separated by a control (Cn) treatment area. The fresh weight of Kimchi cabbage increased in the order LBC+N > IF > LBC+IF > Cn > LBC treatments, and the length and width of the leaf were ranged from 20.8-25.7 and 13.7-15.8 cm/plant in all treatments. After Kimchi cabbage harvesting in the LBC+N treatment, soil quality improved bulk density, pH, OM, TN, and Av-P₂O₅ than those other treatments. In addition, the total N₂O flux in LBC+N LBC+N was lower than in IF treatments. Therefore, improved lignin biochar application effectively improves Kimchi cabbage cultivation and can benefit the agricultural environment.

• 대한가정학회지
• /
• 제34권2호
• /
• pp.283-302
• /
• 1996

The Umsikbup is a book of Korean woman's life in the Yi-dynasty which published in middle of nineteenth century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in umsikbup as followings ; The stape foods are Bab (boiled cooked rice) 1, Myons (noodles) 4 and Mandu 5 kinds. The side dishes are Guk (soup) 3, Sinsollo 1, Jim 9, Jijim 1, Nooruemi 6, Sun 2, Po 3, Muchim 1, Jabans 3, Jockpyuns 2, Pyunyuk 1, Chae 2, and Kimchi 1 kinds. Thare are D'ock 22, Kwajung 46, Beverages 9 and alcohol are 4 kinds. There are many kinds of Dasikk of the Kwajung in the Umsikbup than no other cooking books. The seasonings are soybean sauce 5, honey 6, oil 4 and sesame seeds 3, ect. There are the description of food types in the seasonal variation and also there are the wisdom of life and avoiding food ; toxic meats, fishes, vegetables and fruits in the taboo food. There are most of Kwajung in the Chanhap (food packed in nest of boxes) in addition to beverages, D'ock, Mandu, decoration methods in the seasonal variation. There are many food making terms which are 163 kinds of prepared cooking term 27 kinds of cutting terms and 17 kinds of boiling terms. And 18 kinds of expression of taste can be seen in this book. There are 24 kinds of table were and cooking kitchen utensils, but many of them came to usefulness 12 kinds of measuring units are very non-scientific because that is not by weight but by bulk or volume.

• 대한가정학회지
• /
• 제19권3호
• /
• pp.47-61
• /
• 1981

The Siuejunsuh is a book of Korean woman's life in the Yi-dynasty which published late in 18 century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in siuejunsuh as following. The staple foods ae Bab (boiled cooked rice) 2, Juk(gruel) 6, Mieum(thin rice gruel) 3, Uee (liquid) 1, D'ockguk 2, Mandu3 Kinds I this book. the side dishes are Guk(soup) 24, Jochi 7, jungol 2, J'im 16, Sinsollo 1, Bockuem 5, Sun 6, Gui 16, Jock 10, jon 12, jorim 7, Namul 14, Sangchae 4, Hyae 17, Joban 2, Nooruemi 1, Sooranpoached egg) 2, Sondae 2, jockpyun 1, Choe 1, Muchim 11, Pyunuk 2, Jockgall 6, Po 9, Ssam 4, Jup 1, Jangaji 27, Kimchi 20, and other 27 Kinds. the desserts are D'ock 41, jabgwa 52, Beverages 17 kinds. the alcohol and frutie liquor are 18 kinds. The seasonings are soybean sauce, Jinjang, red peper bean paste, Zupjang, Dampukjang, Chunggukjang, honey, vinegar, mustard, Yunzup etc. Storage foods are vegetables,fruits and beans etc. There are 62 kinds of table ware and cooking kitchen utensiles, but many of them came to usefulness. 16 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. Thee are many food making terms which are 179 kinds of prepared cooking term, 22 kinds of cutting term and 16 kinds of boiling term. And 20 kinds of expression of taste can be seen in this book. Food serving methods are D'ockiserving method, fruits and dried food serving methode in chanhap (food packed in a nest of boxes) Guksoo serving method, Jock serving method, fruits serving method, Seup serving method etc. Table setting methods ae 9 sets of dinner, 7 sets of dinner, 5 sets of dinner, side table setting, liquor table setting, Sinsollo table setting, food's dab table setting etc.

• 농업과학연구
• /
• 제48권1호
• /
• pp.141-149
• /
• 2021

The cultivation area for domestic cabbage increased by 26.3% from 10,968 ha in 2019 to 13,854 ha in 2020, and among leafy vegetables, the cabbage cultivation area was 62%, and production was 78.9%. Demand for field crop production of cabbage, which has a relatively high-income level compared to rice farming, is increasing, and mechanization of the field operation is urgently needed due to the insufficient development of related farming machinery. In this study, a prototype fabrication and performance test of a tractor-attached cabbage collector was carried out. The transport section was divided into two parts, one for the feeding and transportation and the other for the screening and packaging to selectively collect cabbages in bulk bags or boxes. The length of the primary collecting conveyor was designed to meet the field conditions of the Korean cabbage cultivation standards so that six cultivation rows could be worked simultaneously. Power was controlled by a hydraulic transmission line of the tractor and was easily mounted onto the 3-point hitch links behind the tractor. When the performance was evaluated, the transfer rate, loss rate, damage rate, and work performance were 100, 0, 1.2%, and 1.9 h·10 a^-1. Final improvement and commercialization of the prototype would considerably contribute to the mechanization of harvesting cabbage, the main ingredient of Kimchi.