• 한국식품조리과학회지
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• 제13권3호
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• pp.364-368
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• 1997

김치의 비타민 C 함량은 초기값에 비해 증가되었다가 감소하는 것으로 알려져 있어 이에 물김치를 담가 발효, 숙성온도를 달리하여 그 국물에 대하여 pH, 산도, 비타민 C 함량, 총균수, 젖산균수의 변화를 살펴본 결과는 다음과 같다. 3$0^{\circ}C$에서 1일간 숙성시킨 후 비타민 C 함량은 최고에 달해 20 mg% 정도를 나타냈으며, 이때의 pH는 4.5 내외, 산도는 0.2 lactic acid %였고, 미생물균수는 최고 $10^{8}$ CFU/$m\ell$를 나타냈으며 대부분을 젖산균이 차지했다. 이 결과는 그후 온도를 낮춰 15$^{\circ}C$, 4$^{\circ}C$에서 9일간 숙성을 시켜도 차이가 나지않았다. 15$^{\circ}C$에서 발효, 숙성시킨 김치는 최고의 비타민 C 함량인 15 mg%의 비타민 C 함량을 나타낼 때까지 4~5일이 소요되었으며, 이때의 pH는 4.0, 산도는 0.15 lactic acid %였다. 한편 15$^{\circ}C$에서 1일간 발효 후 4$^{\circ}C$에서 숙성시킨 경우에도 이 수준까지 떨어지지 않았다. 4$^{\circ}C$ 발효, 숙성의 경우에는 pH와 산도가 저장 10일 동안 초기값과 크게 달라지지 않았으며, 비타민 C가 증가하지 않아 약 10 mg%에 머물렀다.

• 한국식생활문화학회지
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• 제37권5호
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• pp.418-428
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• 2022

Research on the birth (起源) and names (語源) of foods such as kimchi is important to understand traditional food culture. kimchi, an 'add flavored, fermented, pickled, vegetable food' was initially prepared with the simple purpose of increasing storage capabilities, but later, through a complex process of change, morphological diversification occurred. In addition to the basic name of 'kimchi', each variety has its unique name and history. This study was conducted through qualitative research using various research methods, such as oral records and interviews, as well as investigation of data from literature, including ancient literature, modern cookbooks, newspapers, magazines, papers, and videos. The study sought to investigate the context and the meaning of the name Chonggak kimchi. In addition, it is a compilation of how the name spread through the ages and evolved to its current name. The name Chonggak kimchi did not exist during the Joseon Dynasty and Japanese occupation and first appeared in the records in the late 1950s. Nevertheless, the original name of 'Altarimu kimchi' evolved and finally became a part of the standard Korean language (標準語) in 1988. In the process of the name spreading and becoming popular, the movie "Chonggak kimchi (1964)," starring Shin, S.I., and Eom, A.R. played a significant role. It was also confirmed that this was a meaningful and valuable case of contentization of traditional food culture, regardless of the intention behind the same.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 춘계총회 및 제22차 학술발표회
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• pp.136-136
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• 2003

Calcium lactate has been known extending shelf-life of several lactic acid fermented foods through buffer action with lactic acid and binding of calcium and pectic polysaccharides in the tissue. But, the effects in kimchi during storage and distribution has not been observed. Calcium lactate is tasteless, nontoxic compounds commonly used in a number of food products. Recent observations have indicated the potential usefulness of calcium lactate as food additive which has anticariogenic-, antimicrobial-, anticalculus, anti- carcinogenic effects and enhancement of bone mineral density. In this work we determined the effects of calcium lactate(CaL)-treatment(0, 1, 2 and 3% against salted Chinese cabbage) on the pH, acidity, microbial counts, content of alcohol insoluble substance and calcium texture, color, scanning electron microscopic observation of kimchi tissue and sensory test during storage. pH of CaL treated kimchi were higher(3.78∼3.92) than that of control products(3.58). Total microbe(TM) of CaL treated kimchis were lower but ratio of lactic acid bacteria against TM was higher than those of control products, respectively. Calcium content of treated products were 3-5 times higher than control products. The hardness and crispy taste of treated products were remarkably higher than those of control products evaluated by SEM observation AIS analysis, sensory and textural analysis. Moreover, evaluation on the pH, acidity and sensory test showed the shelf-life of treated kimchi(CaL 2%) to be 25-30 days, which was 13-15 days longer than that of control products.

• 한국식품과학회지
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• 제42권2호
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• pp.160-164
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• 2010

국내산 정제염과 천일염 그리고 수입산 정제염과 천일염 등 6가지 소금에 대하여 안전성을 분석하고, 김치를 제조하여 숙성시키며 품질을 평가한 결과, 실험에 사용한 모든 6가지의 소금에서 DEHP가 검출되었고, 특히 국내산 천일염과 중국산 천일염의 함량이 비교적 높았다. 페로시안화이온과 중금속(Cd, Pb, As, Hg)은 검출되지 않았으며, 사분의 경우는 모든 소금에서 미량 함유되어 있어 식염으로서 안전하였다. 동일한 6가지 소금에 대하여 김치를 제조하여 품질을 분석한 결과 pH는 감소하였고, 산도와 염도는 발효되면서 증가하는 추세였으며, 젖산균 수는 꾸준히 증가하다가 저장 21일째부터 소폭 감소하였다. 관능평가 결과 저장 28일째에는 수입산염보다 국내산염에서 신내가 강하다고 평가되었으며 유의적인 차이는 없었다. 국내산염이 수입산염보다 전반적인 기호도가 높았으나 처리구간 근소한 차이를 보일 뿐 유의적인 차이는 없었다. 즉, 본 연구에 사용한 소금은 식염으로서 모두 안전하였으며, 김치를 제조하여 품질을 분석한 결과 이화학적 평가, 젖산균 수 분석 및 관능평가에서 처리구간의 뚜렷한 차이를 보이지 않았다.

• 농업과학연구
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• 제37권3호
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• pp.405-412
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• 2010

This study was focused on finding the potential of hot water extract of bamboo shoot (Sasa borealis Makino) on the fermentation of Kimchi made with Chinese cabbage. The properties of Kimchi were examined up to 28 days of storage. The pH and acidity decreased regardless of treatments and showed no significant difference between treatments. There was a decreasing tendency of both total and reducing sugars in kimchi but the addition of bamboo extract did not affect the soluble sugar levels. Interestingly, bamboo extracts affected the lactic acid fermentation and ripening, resulting in the increase of lactic acid in bamboo extract treatment. Number of total bacterial cell of additive group is higher than control one, probably due to the stimulative effect of bamboo extract on bacterial growth. Level of lactic acid bacteria was also higher in the additive group, thus, it is considered that bamboo extract appeared to enhance the proliferation of lactic acid bacteria. The acceptability of treated Kimchi was higher in general. And results of intensity evaluation in color and texture were higher as well by addition of bamboo extract.

• 한국포장학회지
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• 제27권1호
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• pp.35-40
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• 2021

Calcium hydroxide (CH) reacts with CO2 to produce moisture, and sodium carbonate (SC) reacts with CO2 in the presence of moisture. Using these different characteristics of these two reactants, a CH/SC mixture of CO2 absorber tuned for kimchi ripening to produce CO2 in a flexible package was selected. A ratio of CH:SC (1:2) in highly gas permeable microporous spunbonded film (Tyvek) sachet was found to be appropriate for delayed and consistent CO2 absorption useful for kimchi package. Addition of superabsorbent polymer (SAP) as moisture buffer was helpful for boosting the consistency of CO2 absorption. In a package of 0.5 kg kimchi at 10℃, the sachet consisting of 0.794 g of CH + 2.276 g of SC + 0.4 g of SAP suppressed its volume expansion and maintained a suitable range of CO2 partial pressure (PCO2) steadily inside. These optimal conditions may vary depending on the type and salinity of kimchi, storage and distribution temperature, and the material and area of the absorber sachet. This study showed a potential of mixture CO2 absorber to be tuned for CO2 producing packaged kimchi for the purpose of keeping consistent PCO2 at tolerable volume expansion.

• 한국포장학회지
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• 제22권3호
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• pp.79-84
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• 2016

A kimchi container actively controlling $CO_2$ concentration by timely flushing of $CO_2$ gas was structured and tested in its capability and effectiveness because high $CO_2$ concentration enhances the sensory flavor of the product. The inlet and outlet valves of $CO_2$ gas were programmed to open and close allowing synchronous vent/$CO_2$ flush according to the requirements of its dissolution in the contained kimchi. During the chilled storage, the headspace of container could be maintained at desired high $CO_2$ concentration providing the preferred kimchi in sensory quality compared to control of the conventional container. However, there was no significant difference between the high $CO_2$ container and control (container simply closed with air) in kimchi quality attributes of pH, titratable acidity, total viable bacterial count, Lactobacillus sp. count and Leuconostoc sp. count. The flow rate and time interval of $CO_2$ flushing need to be adjusted considering the kimchi amount, headspace volume and ripening time. The designed system has potential to be applied in refrigerator appliances in homes and food service industry.

• 한국식생활문화학회지
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• 제36권3호
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• pp.265-273
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• 2021

The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1st to 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-Flavored Pickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles with a completely new identity were created, one different from any other pickles in the world. Lastly, entering the Complex Fermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separate special seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersion source. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. The unique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetable ingredients, is its core identity, and there is a methodological difference in that it is completed through a second process called saesaengchae (生菜)-chimchae (沈菜).

• 동력기계공학회지
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• 제15권5호
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• pp.37-42
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• 2011

The normal cooling system of a refrigerator is applied to indirect a cooling methods. But the Kimchi refrigerator is applied to direct the cooling method. Recently when the model was applied to both direct and indirect the cooling methods, the improvement was considerable. With the development of the living standards in Korea, there has been more sensitive dissatisfaction about the taste and the smell of Kimchi. In order to solve these kinds, there is a need to systematic and scientific approach. Based on these, the purpose of this study is to optimize design for improve the storage period of Kimchi refrigerator. In this research, we concentrate on the temperature change and heat transfer characteristics of interior parts of the Kimchi refrigerator due to control cycle of temperature and flow phenomenon of cooling air.

• 한국식품과학회지
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• 제26권3호
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• pp.199-203
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• 1994

외기의 온도를 감지하여 김치의 품온을 유추함으로써 사계절에 관계없이 일정한 김장 김치맛을 감도록 하면서 소비자의 기호도를 고려하여 풋맛(key I), 김장맛(key II), 익은맛(key III)에 가까운 김치를 조기에 숙성시켜 장기간 저장할 수 있는 냉장고용 자동 제어시스템을 개발하였다. 이때 온도에 대한 micom의 디지털 출력값과의 상관관계식은 $T(^{\circ}C)$=-2.1516D+61.2037이었고 R은 0.9759로 나타났다. 자동제어시스템에 의한 김치 발효효과를 조사한 결과 key I에서는 식염농도 2%, 3% 및 5%의 경우 김치의 적숙기에 해당하는 pH4.5. 산도 0.6%에 이르는데 각각 약 $3{\sim}4$일, $4{\sim}5$일 및 $11{\sim}12$일, key II에서는 약 $2{\sim}3$일, $3{\sim}4$일 및 $10{\sim}11$일 그리고 key III에서는 약 2일, 3일 및 $9{\sim}10$일이 소요되었다. 그리고 발효 및 저장선택 3단계 key에서 저장효과는 모두 14일까지 식이 가능한 수준의 pH 및 산도범위로 유지되었고 pH 및 산도, 총균수 및 젖산균수, 환원당 함량의 변화 결과로 보아 저장효과가 어느정도 더 연장될 것으로 나타났다. 한편, 김치의 관능평가에서도 기호도면에서 뚜렷한 차이를 보였는데 특히 3% 시험구가 관능적으로 가장 좋았고 2%, 5% 순으로 나타났다. 더욱이 5% 시험구는 발효도 느리게 일어나고 관능적인 면에서도 바람직하지 못한 것으로 나타났다.