• Culinary science and hospitality research
• /
• v.9 no.2
• /
• pp.115-126
• /
• 2003

Freeze-dried Kimchi powder has to be first produced to make Kimchi noodle. Two days, ten days, fifteen days and twenty-five days fermented Kimchi were analyzed respectively to obtain adequate material for freeze-dried Kimchi. Fourteen days' fermented Kimchi with pH 4.0∼4.7 and 0.5∼0.8% acidity was chosen for material for freeze-dried Kimchi, Fourteen days fermented Kimchi was first freeze-dried and powdered. Sensory evaluation was done to decide that 4% addition of the powdered material was optimal. The mixture of Kimchi noodle was analyzed into two perspectives; noodle and Kimchi. The analyzed factors of the mixture was a texture of noodle, color level, Kimchi flavor and its spiciness. The texture of noodle are nutty taste, softness, viscidity and oil flavor. Heavy oil flavor and nutty tasty decreased against the increase of Kimchi powder. Six percent addition of material showed a definite change to the mixture. More than six percent addition destroyed the texture of noodle into near crumbles. Four percent addition of material showed almost same as ordinary noodle texture. Therefore four percent addition of freeze-dried Kimchi was chosen optimal through sensory evaluation.

• Food Science of Animal Resources
• /
• v.31 no.5
• /
• pp.649-657
• /
• 2011

In this study, the effects of kimchi powder on the quality properties of an emulsion type sausage made with irradiated pork meat were investigated. Raw ground pork ham was gamma-irradiated at 5 and 10 kGy, and the emulsion type sausage was then manufactured with the irradiated pork meat. The pH value was shown to increase by irradiation of raw material (p<0.05). Samples containing kimchi powder had a lower pH value than other treatments, but no significant differences were observed. In a sensory evaluation, the scores of all the criteria were decreased with an increased irradiation dose of raw material, but samples containing kimchi powder had a higher sensory score than other treatments in all irradiation doses of raw material. The TBARS values were increased by irradiation of raw material and the samples containing kimchi powder had the highest value (p<0.05). Odor substances analyzed by an electronic nose were increased with increased irradiation dose of raw material in all treatments, and samples containing kimchi powder showed a higher increase of odor substances than other treatments. Thus, this study demonstrated that kimchi powder was effective in eliminating the off-odor and flavor of sausages made with irradiated pork meat despite the increase of the TBARS value.

• Korean Journal of Food Science and Technology
• /
• v.26 no.1
• /
• pp.62-67
• /
• 1994

Quality change of Kimchi packaged with Ny/PE, Ny/CPP (PPtray+Ny/CPP cover), Cryovac BK-1, BK-4, and PET/Al/PE film was observed during storage at $5^{\circ}C$ (97%RH) and $20^{\circ}C$ (76%RH). To evaluate quality change of Kimchi, gas composition of package, pH, acidity, color, growth of lactic acid bacteria, and sensory score were measured periodically. Regarding to gas composition of package, Kimchi packaged with PET/Al/PE showed higher oxygen concentration at the beginning of storage than the others; carbon dioxide concentration was almost 100% at the end of storage. Carbon dioxide concentration of Kimchi packaged with Cryovac BK-1 and BK-4 which has higher gas permeability than the others, was increased to a maximum and then decreased due to permeation of gas during storage; oxygen concentration was increased. Unlike Kimchi packaged with Ny/PE, Ny/CPP, and PET/Al/PE, package swelling was not observed in Kimchi packaged with Cryovac BK-1 and BK-4 during storage. Although pH change was not significant depending on the packaging material, Kimchi packaged with Cryovac BK-1 and BK-4 showed lower pH value and higher acidity than those of the others. Color change of Kimchi was different depending on the packaging material during storage. Difference of the growth of lactic acid bacteria and sensory evaluation were not significant among Kimchi packaged with different packaging material during storage at either temperature. In conclusion, the effect of packaging materials on the quality change of Kimchi was not significant; however, to prevent from swelling of packaged Kimchi which is one of the most serious problem during storage and distribution, might be avoided by using relatively high $CO_2$ permeable film than high gas barrier film.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
• /
• v.22 no.12
• /
• pp.891-896
• /
• 2010

The objective of the present study is to reveal the effects of a phase-change material on the performance of a Kimchi refrigerator. Two-percent salt water, of which melting temperature was $-1.1^{\circ}C$, was used for the phase-change material. The salt water was packed in silicon cases and inserted between Kimchi container and the copper pipe of the evaporator. The maximum and minimum temperatures of the inner wall of the Kimchi container without salt-water pack were $-0.2^{\circ}C$ and $-8.9^{\circ}C$, which were remarkably improved by using the salt-water packs, resulting $-0.5^{\circ}C$ and$ -1.9^{\circ}C$. This shows a useful application of using phase-change materials for accurate temperature controls.

• Korean journal of food and cookery science
• /
• v.11 no.5
• /
• pp.487-493
• /
• 1995

The material ratio for preparation of Kimchi in Seoul and Chung Cheong area and the pH, total acidity and NaCl concentration of properly fermented Kimchi were investigated. The kinds of Kimch prepared for the Winter were cabbage Kimchi, Kakdugi, Chonggak Kimchi, Nabak Kimchi, Dongchimi, Bossam Kimchi, and Paek Kimchi. The materials used for chbbage Kimchi were 20 to 25 of ingredients including salted fish and dhellfish. The material ratio of Kimchi was 71.9% of cabbage, 11％ of radish, 2.3-2.6% of green onion, 1.3-1.6% of garlic, 2.7-3.2% of powdered red pepper and 3.9-4.2% of salted fish. The kinds of Kimchi for Spring were cabbage Kimchi, Kakdugi, Chonggak Kimchi, Yulmu Kimchi and cucumber Kimchi. The amount of salted fish and shellfish used were decreased in Spring while vegetables of the season increased. The properly fermented cabbage Kimchi were measured of pH 4.2-4.5 and total acidity of 0.5-0.8%. The favorite concentrations of NaCl were found to be 2.3-2.7% in Winter Kimchi and 1.8-2.4% in Spring Kimchi and in watering Kimchi was shown low as 1.3-1.7%.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.22 no.3
• /
• pp.41-47
• /
• 2016

This paper provides an overview of kimchi packaging technology, focusing on packaging materials, package design, and active/intelligent packaging technology for kimchi. From a packaging-material standpoint, although various materials have been used to ensure customer satisfaction and convenience, plastic is the most widely used material, in the form of bags, trays, pouches, and rigid containers. Additionally, recent efforts in the kimchi packaging industry have allowed companies to differentiate their products by using different packaging materials and technologies, while simultaneously improving product safety and quality. On the other hand, the biggest problem in kimchi packaging is excess $CO_2$ production, leading to package expansion and leakage. To alleviate this problem, the use of $CO_2$ absorbers, high $CO_2$-permeable films, and degassing valves, in addition to the use of different packaging systems, has been investigated. Active and/or intelligent packaging systems have been developed, to include active functions beyond simply inert, passive containment and protection of the kimchi product. However, most such approaches are not yet adequately effective to be useful on a commercial scale. Therefore, further studies are needed to resolve the limitations of each technology.

• Food Science and Preservation
• /
• v.17 no.2
• /
• pp.182-189
• /
• 2010

To develop a new functional kimchi with cognition-enhancing properties, black Panax ginseng extract (0.5-5%, w/w) was added to a baechu kimchi preparation and the mixture stored at $4^{\circ}C$ for 30 days. Compared with control kimchi, the L values of ginseng-treated material were significantly decreased, but the a and b values were increased. The hardness value of ginseng-treated kimchi was significantly higher than that of control material from the $20^{th}$ day of storage. The edibility period of baechu kimchi treated with ginseng was prolonged by approximately 15 days compared with control kimchi. This resulted from decreases in the numbers of lactic acid bacteria and yeasts during the final stages of fermentation in ginseng-treated material. Inhibition of acetylcholinesterase activity by ginseng-treated kimchi was 2-fold higher than that of control material. A strong ginseng flavor and a bitter taste were evident in kimchi treated with 5% (w/w) ginseng, and sensory quality was thus decreased compared with control material. It was concluded that an appropriate concentration of black ginseng extract was 3% (w/w) in preparation of kimchi with a cognition-enhancing effect.

• Food Science and Preservation
• /
• v.5 no.4
• /
• pp.355-362
• /
• 1998

Polyethylene films contained 0, 10, 20, 30 and 40% of raw-ore powder(PERO) were prepared. The characteristics feature of the film and the powder were investigated in order to use packaging material for kimchi quality. Kimchi was packaged in the PERO bass md stored at 10$^{\circ}C$. The kimchi was examined for a pH, acidity, number of total microbe and lactic acid bacteria, E. coli, color values and sensory evaluation. The ore powder at 20$^{\circ}C$ produced infrared rays at 800-1100nm. The growth of E. coli md Staphylococcus aureus was extremely inhibited in the EMB and nutrient broth containing 10% of raw-ore powder but, that of lactobacillus plantarum and Leuconostoc mesenteriodes was slightly promoted in MRS broth containing 1%. The ripening by pH and acidity was slightly accelerated in kimchi in PERO bag(PERO-kimchi) compared to control kimchi but the maintenance of ripened-kimchi taste was prolonged in PERO-kimchi. The number of lactic acid bacteria of PERO-kimchi was more numerous than that of contol sample but that of E. coli wag exremely legs. The color L* values of PERO-kimchi was lower than control but a* and b* values were higher. Sensory evaluation of PERO-kimchi was higher score than control sample in crispness and overall taste about 10 to 20% of raw-ore contents for kimchi-packaging material was desirable.

• Korean Journal of Organic Agriculture
• /
• v.6 no.1
• /
• pp.63-75
• /
• 1997

This study aims to find out the devices to minimize the amount of nitrate ingested from kimchi, the main way of vegetable intake for Koreans, and the basic data to deliver to calculate the total daily intake for Korean, investigating the year-round changes of nitrate content in vegetables for Kimche raw material, and changes of nitrate content by salting of chinese cabbage, and stewed kimchi through the use of different cooking methods. The results obtained were summarized as follow: over between 205-6655mg/kg f.w. in chinese cabbage, 480-3970mg/kg f.w. in chinese radish, 157-5820mg/kg f.w. in lettuce and 29-520mg/kg f.w. in cucumber respectively. Therefore it was strongly adviced to introduce the nitrate limit value of vegetables in Korea if the nitrate content in Kimchi should be reduced to meet the nitrate ADI(Acceptable Daily Intake, 219mg60kg b.w) of FAO.WHO, because the nitrate content in Kimchi reflects the nitrate content in vegetables. In order to keep the low nitrate content in Kimchi. it was adviced to remove the outer leaf which contains 2-3 times higher nitrate content compare to the inner leaf at the time of preparation, i.e. chinese cabbage, before the soaking treatment in salt solution for Kimchi making process. The dehydration by soaking treatment in salt solution occurred at 0.9%~4.7% in leaf midrib and more than 13%~24% in leaf blade. The nitrate content after soaking in salt solution was increased 107%~123% compared with before soaking, increasing rates of nitrate content in the outer and inner leaf midrib were higher than those in leaf blade. The increase of nitrate content in salt solution after soaking due to the dehydration of chinese cabbage by soaking treatment. The Kimchi stew(Kimchi JJige) was processed with and without animal oil, but the amount of nitrate in kimchi stew did not decrease both treatments, but it increased after the processing since the water in Kimchi stew has got low by boiling.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.4
• /
• pp.633-638
• /
• 1998

Fibrionolytic activity(FA) of kimchi in rat and FAs of water and methanol extracts of kimchi ingredient were determined using fibrin plate method to see where the active principles for FA are present in kimchi. Nine Sprague-Dawley per each group were fed diet containing 3, 5 or 10% of freeze dried kimchi for 6 weeks. The FA of plasma obtained from 10% kimchi group showed stronger FA than that of control. FAs of 3 and 5% kimchi group were not noticeable. FA from methanol extract of kimchi was approximately 6 times higher than that from water extract assuming that the active material may be present in a fat soluble fraction. From water extract of kimchi ingredients, dropwort, green onion, radish and baechu showed FA in descending order. And from methanol extracts, red pepper powder, radish, green onion and baechu showed FA in decending order. The Fa of methanol extract of red pepper powder was the most noticeable among samples.