발효 온도와 시간 조합을 달리한 총각김치의 품질 특성

강정화,강선희,안은숙,정희종 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.6

To determine the conditions of the fermentation and storage for Chonggak kimchi refrigerator, prepared Chonggak kimchi took into kimchi refrigerators which were controlled at four different modes of the fermented temperature and time, and fermented and kept for 16 weeks. The pH in Chonggak kimchi fermented at 20℃ for 24 hours/stored at 01℃ dropped greater than all of kimchi fermented at other combinations, and the changes of pH at any combinations were not greater than those in Baechu kimchi, because pH in Chonggak kimchi did not dropped below 4.5. Acidities in Chonggak kimchi were greatly increased at higher temperature. The acidity in Chonggak kimchi during the first week of fermentation was lower than that in Baechu kimchi and then it was rather higher becuase of the addition of waxy rice paste. In texture, puncture force of Chonggak kimchi was decreased slowly until 8 weeks of fermentation and then did not changed much and the highest values showed in Chonggak kimchi stored directly at -1℃ without any fermentation. In sensory evaluation, the score for the carbonated flavor and the sourness were the highest in Chonggak kimchi fermented at 20℃ for 24 hours/stored at -1℃, but the lowest in Chonggak kimchi stored directly at -1℃ without any fermentation because of some undesirable flavors. The lowest hardness showed in Chonggak kimchi fermented at highest temperature and the best hardness was in Chonggak kimchi fermented at 5℃ for 3 days or 6 days/ stored at -1℃. The appearance was the best in Chonggak kimchi fermented at 20℃ for 24 hours/stored at -1℃ and the worst was in Chonggak kimchi stored directly at -1℃ without any fermentation. The overall acceptability of Chonggak kimchi fermented at 20℃ for 24 hours/stored at -1℃ was good after 4 weeks of fermentation, but in Chonggak kimchi fermented at 5℃ for 3 days or 6 days/stored at -1℃ it was food after 6 weeks. Total microbial counts in most of Chonggak kimchi were reached to a maximum number within 7 days, and then decreased similarly at all modes. Leuconostoc spp. and Lactobacillus spp. increased to maximum number of 1.48 10^(9) and 5.62 0^(9), respecively, in Chonggak kimchi fermented for 7 days. Yeast counts showed a increasing trend not depends on fermenting temperature and they were lower counts than those in Baschu kimchi. Waxy rice paste which added to Chonggak kimchi resulted in increasement of glucose as a carbon source and stimulated to reproduce the microbes in Chonggak kimchi.

주재료를 달리한 김치의 조리방법에 따른 Phytochemicals 변화

박효순,김선아,문보경 동아시아식생활학회 2022 동아시아식생활학회지 Vol.32 No.6

Nowadays, the use of kimchi as an ingredient in various cooked or processed foods is increasing. In this study, Baechu- kimchi and Chonggak-kimchi, which are the most commonly consumed varieties of kimchi in Korea, were cooked and analyzed for glucosinolates, pigments, and physiological active substances. The antioxidant activities of the cooked kimchis were also measured. Three types of glucosinolates (4-methoxyglucobrassicin, glucoraphasatin, and glucoreucin) and three types of glucosinolate metabolites (indole-3-carboxaldehyde, ascorbigen, and sulforphane) were detected in the Baechu-kimchi and Chonggak-kimchi after cooking. Ten and nine types of carotenoids were detected in Baechu-kimchi (20.63∼26.05 mg/100 g dry weight (DW)) and Chonggak-kimchi (12.64∼15.32 mg/100 g DW), respectively. The ascorbic acid content of both decreased more during boiling (473.09∼524.78 mg/100 g DW) than stir-frying (670.29∼760.17 mg/100 g DW) and the chlorophyll content was higher in the Chonggak-kimchi (0.67∼3.79 mg/100 g DW) than the Baechu-kimchi (0∼0.74 mg/100 g DW) due to differences in the main ingredients. In all the samples, the antioxidant activities evaluated using 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid(ABTS) and 1,1-diphenyl-2-picrylhydrazyl(DPPH) were higher in the stir-fried than in the boiled samples. Based on the analysis of the correlation, it was found that ascorbic acid and carotenoids showed a significant effect on the antioxidant properties of cooked kimchi (p<0.05).

'총각김치' 명칭의 시작과 확산, 그리고 보편화 과정 고찰: 음식문화 콘텐츠 관점을 연계하여

김홍렬,Kim, Hong Ryul 한국식생활문화학회 2022 韓國食生活文化學會誌 Vol.37 No.5

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.

총각김치의 제조과정 중 잔류농약(diazinon, diniconazole, dimethomorph)의 제거율 연구

이윤미,오문석,전종섭,이성봉,김한택,강향리,이효경,손지희,이병훈,이필석,김지원,최옥경 한국식품위생안전성학회 2020 한국식품위생안전성학회지 Vol.35 No.2

본 연구에서는 총각무에 검출빈도가 높은 3성분의 농약 을 선택하여 농약 침지 후 잔류농약이 총각김치제조 과정에서 제거되는 정도를 측정하였다. 총각무의 절임과 세척 과정 후에는 초기 처리농도에 대비 잎은 diazinon, diniconazole 및 dimethomorph 각각 43.8%, 41.9% 및 89.8%가 제거되었으며, 뿌리는 59.5%, 54.7% 및 85.1%가 제거되었다. 4oC에서 김치를 숙성하는 과정 중 농약의 잔류량은 4주간의 숙성기간 동안 초기 처리농도 대비 잎은 diazinon 82.4%, diniconazole 77.1% 그리고 dimethomorph 98.9%가 제거되었고, 뿌리의 경우 diazinon 94.0%, diniconazole 91.8% 그리고 dimethomorph 90.0%가 제거되었다. 총각김치 잔류농약 제거율을 제조과정별 상대적인 백분율로 나타낸 결과 절임과정에서 가장 많은 잔류농약 제거율을 보였으며, 그 결과 농약 3종은 44.6%-66.5%가 제거되었다. 반면 뿌리에서 diazinon, diniconazole은 숙성과정에서 51.8%-55.8%로 가장 많은 잔류농약 제거율을 보였다. 3종의 농약이 잔류하는 김치를 0oC, 4oC에서 4주간 숙성시키면서 온도에 따른 농약제거율의 차이를 살펴본 결과, diazinon은 뿌리에서 4oC가 0oC에 비해 농약제거율이 2.7%-10.8%가 높은 것으로 확인되었다. 그 이외의 농약에서는 숙성온도 별 잔류농약 제거율의 차이는 미미한 것으로 확인되었다. This study determined the removal ofrates for three types of pesticides which were spiked from Chonggak radish during the preparation of chonggak kimchi. When Chonggak radish (leaves) were brined with 10% salt solution and rinsed with water, the removal rate of the three pesticides was 43.8%, 41.9% and 89.8% for diazinon, diniconazole and dimethomorph, respectively. When Chonggak kimchi (leaves) were prepared and fermented for 4 weeks at 4oC, the removal rate of the three pesticides was 82.4%, 77.2% and 98.9% for diazinon, diniconazole and dimethomorph, respectively. Pesticide residues in chonggak radish (roots) were removed by up to 54.7-85.1% of initial concentration through brining and washing. During the fermentation of chonggak kimchi (roots) for 4 weeks at 4oC, the amount of pesticide residues was decreased by 94.0%, 91.8% and 90.0% of initial concentration for diazinon, diniconazole and dimethomorph, respectively. The highest relative removal rate by percentage for the three pesticides asreached 66.5% by salting chonggak radish (leaves). On the other hand, the highest relative removal rate by percentage of pesticides was shown during fermentation, reaching 51.8% and 55.8% for diazinon and diniconazole, respectively, in Chonggak kimchi (roots). As a result of examining the differences ofbetween the three pesticide removal rates rates according to temperature while fermentedduring fermentation of Chonggak kimchi with three pesticides for 4 weeks at 0oC and 4oC, diazinon pesticide removal was has a high pesticide removal rate of 2.7-10.8% from fermented Chonggak kimchi (roots) at 4oC compared to 0oC. In the other pesticides, the difference in removal rate of the pesticideresidual pesticides residues by aging temperature was found to be insignificant.

Optimization of Dextran Production from Leuconostoc mesenteroides CS-5 Isolated from Chonggak Kimchi

손민,권오식 계명대학교 자연과학연구소 2016 Quantitative Bio-Science Vol.35 No.2

The purpose of our study was to optimize the dextran production in Leuconostoc mesenteroides CS-5, which was isolated from Chonggak kimchi. To measure dextran productivity, rheological analysis and the dinitrosalicylic acid method were applied. For optimization of dextran production, 10-30% sucrose (w/v) was added to MRS medium; the highest viscosity value was found after the addition of 30% sucrose (0.153 Pa·sn), which was much higher than that found in the control (0.01 Pa·sn). However, the production of dextran by L. mesenteroides CS-5 was entirely inhibited by the addition of 17% maltose (w/v) to medium containing 30% sucrose. A subsequent test with skim milk revealed that most vigorous dextran production occurred during cultivation at 22°C with 1.5% skim milk - 0.30 Pa·sn (compared to 0.22 Pa·sn at 25°C). L. mesenteroides CS-5 is regarded as a facultative psychrophile (cold-loving bacteria). The addition of CaCl2 increased the viscosity of the medium, owing to the production of dextran, by more than two-fold. The optimum concentration of CaCl2 was determined to be 0.01% (w/v) which resulted in a viscosity value of 1.35 Pa·sn. Comparative analysis was performed using dinitrosalicylic acid tests to measure amounts of dextran according to absorbance (O.D.) at 550 nm. The highest dextran production occurred within 48 hr of incubation when using additions of 1.5% skim milk and 0.01% CaCl2 (113.24±0.80 and 112.13±0.2, respectively). In an attempt to enhance dextran production further, the number of cells inoculated into the optimized medium was increased from 109 to 1010 and 1011 cells per 10 ml. As expected, the concentration of dextran was significantly increased by the inoculation of more cells. For 36-hr incubation, values of O.D. produced by inoculation of 1.0×1011 cells reached 123.75±0.25 (30% sucrose), 121.65±0.38 (1.5% skim milk), and 119.80±0.28 (0.01% CaCl2); compared to 55.40±0.44 (30% sucrose), 76.83±0.06 (1.5% skim milk), and 119.80±0.28 (0.01% CaCl2) when 1010 cells were used. During 48-hr incubation, the highest dextran production was achieved with the addition of 1.5% skim milk and 1.0×1011 cells/10 mL (152.07±0.78), whereas the values resulting from additions of 30% sucrose and 0.01% CaCl2 treatments were 124.33±0.03 and 142.10±0.87, respectively. This implies that those values are the maximum values achievable for dextran production in L. mesenteroides CS-5. Thus, increasing the number of cells inoculated can facilitate optimum dextran production.

Optimization of Dextran Production from Leuconostoc mesenteroides CS-5 Isolated from Chonggak Kimchi

Min Son,Oh-Sik Kwon 계명대학교 자연과학연구소 2016 Quantitative Bio-Science Vol.35 No.2

The purpose of our study was to optimize the dextran production in Leuconostoc mesenteroides CS-5, which was isolated from Chonggak kimchi. To measure dextran productivity, rheological analysis and the dinitrosalicylic acid method were applied. For optimization of dextran production, 10-30% sucrose (w/v) was added to MRS medium; the highest viscosity value was found after the addition of 30% sucrose (0.153 Pa·sn), which was much higher than that found in the control (0.01 Pa·sn). However, the production of dextran by L. mesenteroides CS-5 was entirely inhibited by the addition of 17% maltose (w/v) to medium containing 30% sucrose. A subsequent test with skim milk revealed that most vigorous dextran production occurred during cultivation at 22°C with 1.5% skim milk - 0.30 Pa · s<SUP>n</SUP> (compared to 0.22 Pa · s<SUP>n</SUP> at 25°C). L. mesenteroides CS-5 is regarded as a facultative psychrophile (cold-loving bacteria). The addition of CaCl₂ increased the viscosity of the medium, owing to the production of dextran, by more than two-fold. The optimum concentration of CaCl₂ was determined to be 0.01% (w/v) which resulted in a viscosity value of 1.35 Pa · s<SUP>n</SUP>. Comparative analysis was performed using dinitrosalicylic acid tests to measure amounts of dextran according to absorbance (O.D.) at 550 nm. The highest dextran production occurred within 48 hr of incubation when using additions of 1.5% skim milk and 0.01% CaCl₂ (113.24±0.80 and 112.13±0.2, respectively). In an attempt to enhance dextran production further, the number of cells inoculated into the optimized medium was increased from 109 to 1010 and 1011 cells per 10 ml. As expected, the concentration of dextran was significantly increased by the inoculation of more cells. For 36-hr incubation, values of O. D. produced by inoculation of 1.0×1011 cells reached 123.75±0.25 (30% sucrose), 121.65±0.38 (1.5% skim milk), and 119.80±0.28 (0.01% CaCl₂); compared to 55.40±0.44 (30% sucrose), 76.83±0.06 (1.5% skim milk), and 119.80±0.28 (0.01% CaCl₂) when 1010 cells were used. During 48-hr incubation, the highest dextran production was achieved with the addition of 1.5% skim milk and 1.0×1011 cells/10 mL (152.07±0.78), whereas the values resulting from additions of 30% sucrose and 0.01% CaCl₂ treatments were 124.33±0.03 and 142.10±0.87, respectively. This implies that those values are the maximum values achievable for dextran production in L. mesenteroides CS-5. Thus, increasing the number of cells inoculated can facilitate optimum dextran production.

신선도 표시계 개발을 위한 총각김치의 저장 중 품질변화 척도

김윤정 ( Yun Jung Kim ),진유영 ( You Young Jin ),송경빈 ( Kyung Bin Song ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2008 한국식품저장유통학회지 Vol.15 No.4

NaCl Effect on Dextran Producing Leuconostoc mesenteroides CS-5 that Isolated from Chonggak Kimchi

권오식,손민 계명대학교 자연과학연구소 2016 Quantitative Bio-Science Vol.35 No.1

Characteristics of Leuconostoc mesenteroides strains isolated from chonggak kimchi fermented in a refrigerator were studied in order to identify salinity nature. Among the isolates, a strain named CS-5 showed an optimal growth temperature ranged from 24℃ to 28℃. Interestingly the CS-5 was turned out to be a dextran producing strain. It could grow in the media containing 6% NaCl. At 5% NaCl the CS-5 revealed much better growth in media containing glucose or fructose as a monosaccharide than a strain of CL-1 that could not grow at all. For disaccharides (maltose, sucrose), the CS-5 showed strong growth nature at 6% salinity in which the CL-1 could not grow at all. This kind of salt tolerance of CS-5 also appeared in the media containing trehalose, melibiose or cellobiose that were known to be hard to ferment. Based on a test for dextran production, the CS-5 showed higher values of viscosity (0.153 Pa.Sn) in media containing 30% sucrose (w/v) comparing to the controls (0.01 Pa.Sn). Optimum fermentation time was determined between 48 hours and 60 hours for highest dextran production by Leuc. mesenteroides CS-5.

계저별,발효온도별 총각김치의 품질 특성의 변화

노정숙 ( Jeong Sook Noh ),김현주 ( Hyun Ju Kim ),권명자 ( Myung Ja Kwon ),송영옥 ( Yeong Ok Song ) 부산대학교 김치연구소 2009 김치의 과학과 기술 Vol.12 No.-

In order to establish the basic scientific data on the fermentation characteristics of chonggak kimchi (CGK), we studied with CGKs prepared at different seasons and stored at various temperatures (5~23˚C). Changes in pH and acidity of CGK fermented at different temperatures were typical. However, acidity of summer CGK stored under 15˚C did not reach 1.0% since the amount of reducing sugar in the summer radish was lower by over 1% than the ones from the other seasons. Growths for Leuconostoc and Lactobacillus spp. over 8.0 logCFU/mL were observed in CGKs fermented above 10˚C. Changes in Max G, cutting force, of CJK from different seasons were apparent. Max Gs for spring and summer CGK were decreased immediately right after storage while Max Gs for winter CGKs were increased slowly during storage. According to the results of sensory evaluation, CGKs revealed the highest overall acceptability when acidity of kimchi reached 0.7±0.1% under the given fermentation condition. However, CGK prepared with radish from winter or summer season tasted better than the one made in the spring. But the edible periods for winter CGKs were longer, compared with summer CGKs fermented at the same temperature. In conclusion, CGK fermented at 10˚C in the winter season gives a better taste with longer edible duration than the other CGKs.

계절별ㆍ발효온도별 총각김치의 품질 특성의 변화

노정숙(Jeong Sook Noh),김현주(Hyun Ju Kim),권명자(Myung Ja Kwon),송영옥(Yeong Ok Song) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.6

총각김치의 최적 숙성을 위한 발효온도 조건 확립 및 계절별 총각김치의 품질 특성에 대한 기초자료를 제시하고자 봄, 여름, 겨울 총각김치를 저장 온도에 따른 발효 양상을 살펴보았다. 총각김치의 pH의 변화는 계절별 김치의 영향보다는 저장 온도에 따른 영향이 컸다. 총각김치의 산도 변화는 계절 및 온도의 영향을 모두 받았는데, 발효 온도가 높을수록 계절의 영향이 크게 나타났다. 발효온도 15~20℃에서 저장한 봄 총각김치의 초기 산도 상승은 급격하였다. 이에 반해 여름 총각김치의 산도변화는 모든 발효 온도에서 가장 낮았는데 이는 여름무의 환원당의 함량이 가장 낮았기 때문으로 생각된다. Leuconostoc sp.와 Lactobacillus sp.의 증식은 전형적인 발효 양상을 따랐으며 10℃에서 발효시킨 총각김치의 유산균의 증식이 5℃에서 발효시킨 김치보다 활발한 것으로 나타났다. 총각김치의 조직감의 변화는 발효 온도보다는 계절적 영향이 큰 것으로 나타났다. 겨울 총각김치는 저장기간 중 김치의 조직감이 잘 유지되는데 반해 봄 및 여름총각김치는 담금 후 조직감이 급격히 감소하였다. 총각김치의 관능평가 중 종합적인 평가는 여름과 겨울김치가 유사하였으나 겨울 총각김치의 가식기간이 길었다. 관능검사에서 가장 높은 평가를 받은 총각김치는 10℃에서 발효시킨 겨울총각김치이었다. In order to establish the basic scientific data on the fermentation characteristics of chonggak kimchi (CGK), we studied with CGKs prepared at different seasons and stored at various temperatures (5~23℃). Changes in pH and acidity of CGK fermented at different temperatures were typical. However, acidity of summer CGK stored under 15℃ did not reach 1.0% since the amount of reducing sugar in the summer radish was lower by over 1% than the ones from the other seasons. Growths for Leuconostoc and Lactobacillus spp. over 8.0 logCFU/mL were observed in CGKs fermented above 10℃. Changes in Max G, cutting force, of CGK from different seasons were apparent. Max Gs for spring and summer CGK were decreased immediately right after storage while Max Gs for winter CGKs were increased slowly during storage. According to the results of sensory evaluation, CGKs revealed the highest overall acceptability when acidity of kimchi reached 0.7±0.1% under the given fermentation condition. However, CGK prepared with radish from winter or summer season tasted better than the one made in the spring. But the edible periods for winter CGKs were longer, compared with summer CGKs fermented at the same temperature. In conclusion, CGK fermented at 10℃ in the winter season gives a better taste with longer edible duration than the other CGKs.