• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.378-388
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• 2010

This study investigated the preference, intake condition and awareness of Kimchi of 660 elementary students in the Seoul area surveyed during June, 2008. The preference test was performed by using 5-point hedonic scale (1=dislike very much, 5=like very much). The most preferred types of Kimchi were Baechukimchi (4.32), Bossamkimchi (4.08) and Kkakdugi (4,01). The most preferred foods prepared with Kimchi were Kimchi jjige (4.59), Kimchi bokkeumbap (4.47), fried Kimchi (4.35), Kimchi pancake (4,31), Kimchi mandu (4.20) and Kimchi kimbap (4.06). Kimchi pizza (2.88), Kimchi hamburger (2.85) and Kimchi spaghetti (2.81) were not preferred. Most students (62.7%) ate Kimchi at almost every meal. The main reason for eating Kimchi was its delicious taste (50.3%). Concerning intake of Kimchi provided at school lunch, 48.4% of students ate some, 45.9% ate all and 5.8% ate none. Various kinds of Kimchi should be developed for elementary school students to meet their taste.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.704-715
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• 2014

This study was performed to examine attitude, perception, and sensory evaluation of Jjigae HMR (Home Meal Replacement) for Americans in the L.A. area. Attitude and perception of Jjigae were conducted by 128 consumers. The questions were as follows: 1) frequencies and attitude toward soup and stew, 2) experience and frequency of Korean food intake, 3) awareness of Korean Jjigae. A total of 69.5% of American had previous experience with Korean foods. However, the frequencies of Korean food intake were once every few months (27.4%) or once a year (18.9%). The 20.2% of consumers selected Kimchi-jjigae as the best-known Korean Jjigae, and 17.1% of consumers had previous experience with Kimchi-jjigae. However, the 23.7% of consumers did not have experienced with Jjigae. Sensory evaluation was conducted using Sundubu-jjigae and Kimchi jjigae. Overall liking and flavor liking were conducted by Americans using a nine-point scale (1: Dislike extremely - 9: Like extremely). The degree of intensity for sensory attribute was also rated using a nine-point Just-About-Right(JAR) scale (1: not nearly spicy/sour enough, 5: Just-About-Right, 9: too spicy/sour). Purchasing intention was rated using a five-point scale (1: Definitely would not purchase, 5: Definitely would purchase). Overall liking and flavor liking of two jjigae (Sundubu-jjigae & Kimchi-jjigae) had a value higher than five on the nine-point scale. The level of spiciness of Sundubu-jjigae was suitable for consumers whereas spiciness of Kimchi-jjigae was significantly different from the JAR value of five points on the nine-point JAR scale, showing that Kimchi-jjigae was significantly spicier than JAR point. Purchasing intention had a value higher than three on the five-point scale.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.220-225
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• 1995

This study was attempted to standardize preparation methods of Korean foods; Chigae (Stew) such as Deonjang chigae (soybean stew) and Kimchi chigae (Kimchi stew). We followed cooking methods by using cookbooks, food service operation recipes, materials distributed by commercial food restaurants from their own experimental kitchens, and home recipes. Before this recipes were standardized, we thoroughly analyzed and modified them. The total yield and portions were determined together with material weights and procedures. And we evaluated food made by standardized recipes for acceptability, by taste panels from Sookmyung Women＇s University. It concluded that yield volune for doenjang chigae and kimchi chigae after cooking for 10 persons was 3 kg, optimum service temperature was 7$0^{\circ}C$, preparation time was 50 minutes, service volumes by one person was 300 g. This presentantion for the above on food materials and material weights, preparation methods as well as cautions and references are attached in this research paper.

• The Korean Journal of Food & Health Convergence
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• v.9 no.6
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• pp.9-19
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• 2023

Lactobacillus plantarum and Leuconostoc mesenteroides are crucial functional starters and predominant isolates in a wide range of fermented foods, particularly kimchi, whose constituents exhibit bioactive properties. We previously developed a methodology using anion exchange resins to purify peptidyl compounds from Lb. plantarum LBP-K10. Antibacterial cultures of Lb. plantarum LBP-K10 were obtained from the respective cultures' supernatants and filtrates. However, conclusive evidence of the efficacy of kimchi filtrates in eradicating pathogenic bacteria is lacking. We aimed to simulate the potential effects of antibacterial filtrates that contained antibacterial compounds which were derived from cultures of Lb. plantarum LBP-K10. We acquired the kimchi filtrates using a combination of centrifugation and filtration methodologies, without the requirement for inoculation. The filtered liquid from Chinese cabbage kimchi, inoculated with Lb. plantarum LBP-K10 as a starter culture, and the non-inoculated liquid from Chinese cabbage kimchi (referred to as CCK and CCKRef, respectively) were were examined. CCK demonstrated greater inhibitory activity and a more significant bactericidal effect against the bacterial indicator strains. The minimum inhibitory concentration demonstrated comparable outcomes in tests against both Gram-positive and Gram-negative bacteria. This research offers a groundbreaking examination that displays the effectiveness of profiling peptidyl compounds within kimchi filtrates for curing bacterial infections.

• YAKHAK HOEJI
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• v.4 no.1
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• pp.50-52
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• 1959

In order to know contents of vitamin B$_{12}$ in the fermented foods in Korea, the contents of this vitamin are studied on the following foods; kimchies (pickled vegetables) .................. 39 chukkals (fermented and salted sea foods) ...... 8 fermented soy-bean products .................... 5 the kimchies and fermented soybean products studied in this paper, are from individual homes and chukkals are from markets. The content of vitamin B$_{12}$ is estimated by the microbiological assay method using lactobacillus leichmannii ATCC 7830. Details for assay are indicated in the original part of this paper. The pseudo-vitamin B$_{12}$ substances as thymidine which is active to the growth of lactobacillus leichmannii, are eliminated by the alkali treatment method of sample solution. According to the results as indicated in the table, the following conclusions are summerized; 1. Vitamin B$_{12}$ contents of kimchies for winter season are 1.03 to 1.52 mcg% in average. The hobakk-kimchi which contain the highest content of vitamin B$_{12}$ is not popular one among Korean. 2. Chukkals contain much higher content of vitamin B$_{12}$ varying from 0.91 to 11.10mcg%. 3. The soybean fermented foods, as kanjang, denjang, kochojang, contain lower content of vitamine B$_{12}$ varying from 0.08 to 0.52 mcg% containing higher content of pseudo-vitamin. 4. Based on daily consumption of kimchi in winter season by Chai, the consumption of this vitamin through kimchi is about 3 mcgs daily per capita. This will be a quite source of this vitamin for Korean as vitamin C. as vitamin C.

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.146-151
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• 2014

This study was conducted to estimate the contents of heavy metals in salted vegetable foods from diverse origin in Korea which were sold in Korea. The levels of heavy metals were determined using an ICP-MS. The values of metals [minimum~maximum (mean), mg/kg] in kimchi were as follows; Pb 0.0~0.074(0.018), Cd 0.0~0.027 (0.004), As 0.0~0.024(0.002), Hg 0~0.002(0.0). The weekly average intakes of lead, cadmium, arsenic and mercury from kimchi take 0.06~0.13% PTWI (Provisional Tolerable Weekly Intakes) that the FAO/WHO Joint Food Additive and Contaminants Committee has set to evaluate their safeties.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.155-164
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• 2010

The present study attempted to conceptualize Korean typical tastes, flavors and foods and to gather professionals' opinions about the globalization of Korean foods. A total of 23 experts participated in a three round survey using the Delphi technique, which was used to integrate and share the professional ideas of each expert. The survey was categorized into two parts: 1. Korean typical tastes and flavors, 2. Korean typical foods. According to the results, 'hot chili pepper', 'Kimchi', 'soy sauce', and 'garlic' were represented as Korean typical tastes and flavors. Also 'harmonized' was determined to be a type of food that should be introduced to foreigners and, 'sweet' and 'tart' were shown to also be liked by foreigners. In addition, 'neobiani', 'kalbi', 'bibimbap', 'kimchi', 'japchae', and 'neobiani' were categorized as typical Korean foods, foods that should be introduced to foreigners, and foods that would be liked by foreigners. These results showed that appropriate foods should be globalized and R&D should be expanded to determine the preferences of foreigners in terms of tastes and flavors.

• Preventive Nutrition and Food Science
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• v.20 no.1
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• pp.60-66
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• 2015

The aim of this study was to determine the heat-penetration characteristics using stationary and rotary retorts to manufacture Kimchi soup. Both heat-penetration tests and computer simulation based on mathematical modeling were performed. The sterility was measured at five different positions in the pouch. The results revealed only a small deviation of $F_0$ among the different positions, and the rate of heat transfer was increased by rotation of the retort. The thermal processing of retort-pouched Kimchi soup was analyzed mathematically using a finite-element model, and optimum models for predicting the time course of the temperature and $F_0$ were developed. The mathematical models could accurately predict the actual heat penetration of retort-pouched Kimchi soup. The average deviation of the temperature between the experimental and mathematical predicted model was 2.46% ($R^2=0.975$). The changes in nodal temperature and $F_0$ caused by microbial inactivation in the finite-element model predicted using the NISA program were very similar to that of the experimental data of for the retorted Kimchi soup during sterilization with rotary retorts. The correlation coefficient between the simulation using the NISA program and the experimental data was very high, at 99%.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.155-165
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• 2014

The purpose of this study was to assess comsumer preferences and perception of Korean foods in Koreans and non-Koreans residing in Korea. Exactly 79 customers (28 Koreans, 51 non-Koreans) were surveyed with questionnaires in English and Korean. Data were analyzed using the SPSS statistical package (21.0) and ${\chi}^2$-test. Subjects were of various nationalities, including China (37.3%), Philippines (19.6%), Japan (17.7%), USA (11.8%), Uzbekistan (3.9%), Nepal (2.0%) and Nigeria (2.0%). The representative food was Kimchi and favorite Korean foods were Kimchi, Bulgogi, Bibimbap, Galbijjim etc. Koreans reported that the main advantages of Korean food were its 'home-made style', but non-Koreans reported 'health functionality'. In terms of disadvantages, non-Koreans consumers ranked 'unsanitary eating style without individual plates' as the biggest problem while Koreans ranked 'table setting at a time'. Factors 'complicated cooking method', 'spicy taste' and 'salty taste' were also reported disadvantages. Survey participants were asked what was the most important for the globalization of Korean food. Most non-Korean participants listed 'health functionality' and 'traditionalism' (p<0.05).

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.755-758
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• 1991

Kimchi was investigated with regard to the sensory properties depending on ethnic group and processing conditions, and to the relationship between its sensory attributes. Sensory panel scores of American in sourness, pungency and crunchiness were significantly higher than those of Korean. The opposite result was performed in sweetness. There were no significant differences between American and Korean in sensory properties of saltiness, hardness and toughness. Salt content in brine was significantly related to saltiness of kimchi at p<0.001. Sensory panel scores of saltiness in kimchi made with 10, 15 and 20% salt solution appeared to be 4.5, 5.8 and 7.1, respectively. Mean values of toughness were 5.7 at 3 days of aging and 4.5 at 10 days. There were no relationship among sensory properties between taste attributes and textural terms of kimchi.