• 한국식생활문화학회지
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• 제12권5호
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• pp.531-548
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• 1997

This study was conducted to investigate the standardization of kimchi and related products. There are about 339 kinds of kimchi and related products in Korea. Half of those various kimchi was 50% of the total products, and the other groups are in the order of Jangachi (high salted vegetable pickles, Saengchae (a salad type kimchi), Kakduki(reddish kimchi), Keotjulyi(nonfemented kimchi), Pickles, Seobakji (kimchi based on raddish, fish and other ingredients) and Shickgae (lactic fermented fish products). About 200 ingredients (chinese cabbage, raddish, cucumber, other vegetables, fruits, seaweeds, fish, meat etc.) were used for those products. Tongbaechu kimchi (whole headded chinese cabbage kimchi) and Possam kimchi (wraped kimchi with chinese cabbage leaves) were made by about 30 ingredients, respectively. Kakduki, Oyster-kakduki, Chonkak kimchi (kimchi based on small raddish with leaves) and Tongchimi (raddish kimchi with brine soup) were made by raddish and more than 10 ingredients, but the subsidiary ingerdients were less than that of chinese cabbage kimchi. Other products such as Yulmu kimchi and Oisobaki (a cucmber kimchi) were also dicussed.

• 농업과학연구
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• 제45권4호
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• pp.623-634
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• 2018

This experiment was conducted to determine the effects of the pre- and post-harvest variable factors on the processed product of kimchi cabbage. Two kimchi cabbage cultivars, namely 'Chungwang' and 'Dongpung,' were grown in a field and under a plastic greenhouse condition and stored at $5^{\circ}C$ after harvesting with and without low-density polyethylene (LDPE) film packaging. Growths were determined after harvesting while salting characteristics were determined after the processing and storage. The results show that the height, weight and leaf thickness were higher in kimchi cabbages grown in the greenhouse than those grown in the field. The plastic house culture increased the kimchi cabbage growth of the head weight, head height and leaf thickness compared with that of the open field culture. However, the osmolality and firmness were higher in the outdoor cultivated kimchi cabbages. Kimchi cabbage packed in film covered sacks and stored at $5^{\circ}C$ showed lower weight loss than unpacked cabbages during storage. Salt concentration and pH were also affected by the different pre- and post-harvest factors after salting the kimchi cabbages. Salt concentrations of the kimchi cabbage were influenced by various factors such as the cultivars, cultivation methods and storage covering. Though the present findings showed a limited difference in salt concentration and pH between the cultivars of kimchi cabbages, this study suggests that there is a relationship between processed agricultural products and their pre- and post-harvest methods.

• Journal of Animal Science and Technology
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• 제63권4호
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• pp.841-853
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• 2021

This study aimed to investigate the effects of Kimchi cabbage by-products either treated or untreated with calcium oxide (CaO) and alkaline hydrogen peroxide (AHP) as substitutional ingredient of total mixed ration (TMR) on in vitro fermentation, in situ disappearance and growth performance of Holstein steers. Cannulated Holstein (600 ± 47 kg) was used for both the in vitro and in situ experiments. The treatments used were TMR only (CON), TMR + 30% Kimchi cabbage by-products fresh matter (FM) basis (TC), TMR + 30% Kimchi cabbage by-products FM basis + 5% CaO FM basis (TCC), and TMR + 30% Kimchi cabbage by-products FM basis + 5% CaO FM basis + 3.22% AHP FM basis (TCCA). For in vivo experiment, thirty-four Holstein steers (273 ± 45 kg) were subjected to a 150-day feeding trial, divided into two groups: CON and TC. In the in vitro experiment, pH of TCCA was greatest (p < 0.05) among other treatments at all incubation times. Ammonia nitrogen and volatile fatty acid concentrations were not significantly different for each treatment. However, butyrate was greater (p < 0.05) in TCC and CON than in both TC and TCCA. During in situ experiment, the dry matter (DM) disappearance was greatest (p < 0.05) in TCCA among other treatments. Also, disappearance of neutral detergent fiber (NDF) and acid detergent fiber (ADF) were observed greatest (p > 0.05) in TCCA treatment. In the in vivo experiment, average daily gain (ADG) did not differ between CON and TC. In blood profile analysis, alanine aminotransferase, aspartate aminotransferase, glucose, total cholesterol, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, and total protein concentration were not significantly different between treatments. But, creatinine concentration was greater (p < 0.05) in TC than in CON. Overall results suggest that Kimchi cabbage by-products either treated or untreated with CaO and AHP can be used as substitutional ingredient in TMR for Holstein steers.

• 한국식생활문화학회지
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• 제3권3호
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• pp.301-307
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• 1988

김치의 표준화를 위한 기초자료로서 1976년부터 1987년까지 간행된 김치관계자료 896건을 수집하여 종류와 사용하는 재료들을 검토한 결과 김치류 및 절임류의 명칭은 총 186종에 달하고 그중 김치류 106종, 깍두기류 16종, 동치미류 10종, 소박이 11종, 겉절이 및 생채류 18종, 장아찌 23종, 기타 식해류 2종이었다. 사용하는 재료는 총 118종에 달하고, 주재료별로는 무우가 34%, 배추가 14%, 기타 채소가 30%를 차지하고 동물성 재료와 해조류가 15%를 차지하고 있다. 통배추김치, 보쌈김치, 백김치 등 배추를 주원료로 하는 김치의 재료는 배추, 소금, 마늘, 고추, 생강, 파, 미나리 등을 사용하고 그밖에 젓갈류, 갓, 깨, 굴 등 30종 이상의 재료를 사용하는데 비하여 무우를 주재료로 하는 깍두기, 동치미 등은 무우, 소금, 고추, 마늘, 파, 생강 등을 주재료로 하는 것은 배추김치류와 같지만 부재료의 종류가 20종으로 훨씬 단순하였다. 그밖에 열무김치, 오이소박이 등에 사용되는 재료도 검토하였다.

• 한국식품영양과학회지
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• 제26권5호
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• pp.788-793
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• 1997

Addition of sugar, enzymatic hydrolysis and salt concentration were evaluated for their effects on the changes in some characteristics of Kimchi juice during fermentation. The Kimchi juice was prepared by brining and grinding of outer layer leaves of chinese cabbage, one of the wastes products of Kimchi processing, followed by fermentation proceeded significantly faster. Addition of sucrose or glucose at the ange of 0.5~2.0 % also improved the fermentation but the concentration effect was little. Enzymatic hydrolysis on the brined cabbage prior to fermentation with a commercial polysaccharides hydrolases also increased the fermentation. However the solid concentration in Kimchi juice was rather decreased by higher concentration of NaCl and enzymatic hydrolysis. The reducing sugar content showed a rapid decrease from 24 hours of fermentation and the effect of enzymatic hydrolysis was little.

• Food Science and Biotechnology
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• 제15권5호
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• pp.688-693
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• 2006

Glucosinolates are hydrolyzed by the enzyme myrosinase and are mainly found in cruciferous vegetables such as Chinese cabbage (Brassica campestris L. ssp. pekinensis). lsothiocyanates (ITCs) are glucosinolate degradation products with reported anticarcinogenic properties. Korean Chinese cabbage in the form of 'kimchi' is a staple part of the Korean diet. In this study, we examined the effects of storage temperature and duration on glucosinolate, ITC, soluble sugar, and organic acid levels in kimchi. Changes in pH and the impact of various parts of the Korean Chinese cabbage being used during the preparation of the dish were also assessed. Extracted ITC levels, analyzed via gas chromatography (GC) and GC/mass spectrometry (GC/MS), were higher in the midrib parts than in the cabbage leaves after storage at both 4 and $20^{\circ}C$. During storage, organic acid levels increased while soluble sugars were depleted. The pH initially increased (after 1 day at $20^{\circ}C$, and 1 week at $4^{\circ}C$), but subsequently decreased over time at both temperatures. Glucosinolate and ITC levels increased in the beginning of storage but then generally fell during further storage. Our data suggest that acidity-related reduction in myrosinase activity during storage may decrease glucosinolate and ITC levels. The changes in these levels depended on the storage conditions and the Korean Chinese cabbage parts used for the kimchi preparation.

• 한국식품위생안전성학회지
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• 제32권6호
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• pp.500-506
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• 2017

본 연구는 자가제조퇴비를 사용하는 유기농가와 관행농가로 구분하여 생산되는 배추와 토양의 위생지표세균(Aerobic plate count, coliform count, yeast & mold)과 식중독발병 가능성이 있는 유해미생물(Staphylococcus aureus, Environmental listeria, Bacillus cereus)의 밀도를 분석하였다. 그 결과, 토양과 식물체 모두 식품에서 위해균 허용한계치인 5.0 Log CFU/g 이하로 검출되었다. 또한 토양에서 위해균 검출량과 식물체 표면의 위해균 검출량간의 상관 관계를 분석한 결과 정의 상관관계에 있었다. 또한 토양과 식물의 중금속 오염도를 조사한 결과 검출되지 않거나 허용한계치 이하로 검출되었다.

• 한국식품영양학회지
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• 제26권3호
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• pp.438-446
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• 2013

This paper investigated the purchase behavior of Kimchi products by surveying housewives in Jeonbuk area who have purchased Kimchi products. The studied consumers purchased Kimchi products for the convenience and time-saving aspects. Factors taken into account when purchasing Kimchi were hygiene, taste and ingredients. The main places of purchase for Kimchi products were large discount markets. The purchase information paths were product displays at stores and recommendations from acquaintances. The most purchased type of Kimchi products was cabbage Kimchi. An one-time purchase amount was 10,000~30,000 won. The most purchased size was to be 500 g~1 kg. Desired improvements for Kimchi products were a display of the ingredients origin, exclusion of monosodium glutamate, freshness, and hygiene. Based on the results, this research aids in analyzing the marketing mix (4P: product, price, place, promotion) of Kimchi products for Kimchi manufacturers.

• 식품과학과 산업
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• 제53권4호
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• pp.422-434
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• 2020

Commercial kimchi was produced 467 thousand tons in Korea at 2018 year. One thousand factories and 15 thousand labors were working for the production of kimchi. Seven hundred thousand tons of raw materials was used for the production of commercial kimchi, and 96.8% of them was supplied at domestic market. Automatic kimchi processing equipments was developed and used for the productivity improvement. In Korea, 1,991 thousand tons of kimchi was consumpted and 717 thousand tons of them was supplied by commercial products, and 291 thousand tons of them was imported from China. Thirty thousand tons was exported to Japan, USA, Hong Kong, Taiwan and Australia.

• 한국포장학회지
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• 제27권1호
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• pp.25-33
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• 2021

고온기 준고랭지에서 재배한 배추의 생육과 저장에 미치는 영향을 구명하고자 하였다. '춘광' 배추를 홍천에서 재배 방법(노지 및 시설 재배)에 따른 생육 특성과 수확 후 저장 시 특성을 조사하였다. 수확 후 생육은 시설 재배한 배추가 생체중과 엽두께에서 노지 재배와 차이를 보였지만, 가식부인 결구 부분에서는 큰 차이를 보이지 않아, 재배 방법에 따른 생육에 미치는 영향을 언급하기 어려웠다. 준고랭지에서 재배한 '춘광' 배추의 저장 시 생체중이나 정선 손실률, 수분함량 등에서 유의 차이를 보였다. 동일 지역에서 시설과 노지로 재배를 달리한 경우 생체중량이나 정선 손실률은 시설 재배가 변화폭이 더 커서 유의 차이를 보였으며, 수분함량은 다소 낮아지는 것으로 나타났다. 본 연구를 통해 고온기 배추의 수확 후 저장 시 차이가 나타났음을 확인하고, 수확 전 요인이 저장까지 영향을 미치는 유기적인 관계를 확인하였다. 농산물에 대한 생산성 위주의 연구가 주류를 이루었으나, 앞으로는 생산뿐만 아니라 저장 동안의 영향을 확인 할 필요가 있다.