농촌지역 초중고 학생들의 김치 섭취실태 및 기호도 분석

문성원(Sung Won Moon),이명기(Myung Ki Lee),나태균(Tae Kyun Na) 한국조리학회 2011 한국조리학회지 Vol.17 No.1

The purpose of this research is to examine the awareness and preference for a variety of Kimchi and Kimchi intake patterns among the students living in Chungbuk province. Four hundred samples, consisting of elementary, middle, and high school students, were surveyed; and a total of 366 usable, completed copies of the questionnaire were used for the research. The collected data were statistically analyzed using SPSS 10.0. The results of the analysis were as follows: First, Kimchi was considered traditional (24.3%), nutritious (20.5%), fermented (19.2%), and healthy (16.1%). Second, the main reason Kimchi was preferred was its hot taste (25.4%), chewy texture (17.4%), and sour taste (14.0%). The students preferred their Kimchi a little hot, moderately salty, and properly fermented with a moderate amount of seasoning and did not care much about any particular parts of Kimchi. Third, 75.4% of the students ate Kimchi more than twice a day, and 78.0% of the students consumed more than 3 pieces(2.5×3.0cm) of Kimchi per meal. Fourth, elementary students wanted the school foodservice to develop bite-sized Kimchi while middle school students wanted to eat their favorite parts of Kimchi without the fishy smell. High school students wanted to eat cool and fresh Kimchi. Finally, the students wanted Kimchi to contain the following fruit and vegetables: pears (48.9%), apples (34.2%), and pineapples (30.0%), young radishes (44.9%), turnips (37.5%), and sesame leaves (34.9%). This study concludes that it is necessary to educate young students about traditional Korean food culture, serve them various types of Kimchi, change the service style, and develop new Kimchi recipes to increase Kimchi intake in school foodservices.

창원지역 초등학교 고학년과 중학생의 김치 기호도 및 섭취실태 조사

최하영 ( Ha Yeong Choi ),정효숙 ( Hyo Sook Cheong ) 경남대학교 기초과학연구소 2014 기초과학지 Vol.31 No.-

창원지역의 초등학교 고학년과 중학생의 김치에 대한 기호도와 섭취실태를 조사하여 비교분석해 본 결과 김치를 좋아하는 비율은 전체의 65.1%로 싫어하는 비율 5.3%에 비하여 매우 높아 학생들은 대체로 김 치를 좋아하고 있으며, 김치가 우수한 전통식품이라는 점을 바르게 인식하고 있는 것으로 나타났다. 그러 나 김치에 대한 인식정도, 기호도, 섭취빈도 등 대부분의 항목에서 초등학생보다 중학생이 낮은 결과를 나 타낸 점이 특징으로 드러났다. 김치 종류 중에서는 배추김치, 김치를 이용한 음식 중에서는 김치찌개에 대 한 기호도가 가장 높았다. 학교급식에서 제공되는 김치의 섭취량도 초등학생이 중학생보다 더 많은 것으로 나타났으며, 개선책으로는 원하는 부위별로 김치를 먹을 수 있게 해 달라는 요구가 가장 많았다. This study was conducted to provide basic data of kimchi intakes and suggest desirable awareness and healthy food habits for kimchi intakes by examining kimchi intakes of higher grade elementary school students and middle school students. The subjects of this investigation were 426 higher grade elementary school students and 409 middle school students in Changwon. The results are summarized as follows: Middle school students`` average food habit point(3.37) was lower than elementary school students`` one(3.69). The average point of ‘awareness of kimchi`` was high as 3.98. In the point of ‘preference for kimchi``, ‘like kimchi`` got the highest point and the elementary school students`` point was higher than that of middle school students. The point of ``preference for the foods cooked with kimchi``(4.14) was higher than that of kimchi(3.47). Whereas the intake frequency of the food cooked with kimchi was lower than that of kimchi. In ``kimchi intakes``, most subjects were eating ``home-made kimchi``(48.3%) at home and kimchi was served ``in every meal``(82.3%). When the subjects don``t want to eat kimchi, elementary school students took their parents`` or teachers`` recommendation more actively than middle school students. In the comparison of kimchi intake amount served in school and home, most subject answered ``eat more at home``(58.7%). In the improvements of kimchi in school food service, most subjects choose ``free choice of favorite parts of kimchi``(32.1%). There were positive correlations among subjects`` food habits, awareness of kimchi, preference for kimchi and intake frequency of kimchi.

Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

Lee, Kang Wook,Shim, Jae Min,Kim, Dong Wook,Yao, Zhuang,Kim, Jeong A.,Kim, Hyun-Jin,Kim, Jeong Hwan Korean Society of Food Science and Technology 2018 Food Science and Biotechnology Vol.27 No.2

Kimchi was prepared with different types of salts: purified salt (PS), solar salt aged for 1 year (SS1), aged for 3 years (SS3), and bamboo salt (BS). Kimchi inoculated with Leuconostoc mesenteroides P30 (starter kimchi), and control kimchi (non-starter kimchi) were prepared, and stored at - $1^{\circ}C$ for 20 weeks. Titratable acidity values increased slowly and reached 0.96-1.01% (pH 3.73-3.83) at 20 weeks. Proportions of coccus-type lactic acid bacteria (LAB) among total LAB were higher in SS kimchi than PS kimchi. Among non-starter kimchi, the proportions were 44.7, 41.6, 29.7, and 32.1% for SS3, SS1, BS, and PS kimchi, respectively, at 2 weeks, and 11.5, 12.8, 6.7, and 5.8%, respectively, at 20 weeks. SS kimchi had much less yeast counts than PS kimchi. Among starter kimchi, yeasts were detected from PS kimchi at 10 weeks but not detected until 18 weeks from SS1 and BS kimchi and 20 weeks from SS3 kimchi.

Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

이강욱,심재민,김동욱,Zhuang Yao,김정아,김현진,김정환 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2

Kimchi was prepared with different types of salts: purified salt (PS), solar salt aged for 1 year (SS1), aged for 3 years (SS3), and bamboo salt (BS). Kimchi inoculated with Leuconostoc mesenteroides P30 (starter kimchi), and control kimchi (non-starter kimchi) were prepared, and stored at – 1 °C for 20 weeks. Titratable acidity values increased slowly and reached 0.96– 1.01% (pH 3.73–3.83) at 20 weeks. Proportions of coccustype lactic acid bacteria (LAB) among total LAB were higher in SS kimchi than PS kimchi. Among non-starter kimchi, the proportions were 44.7, 41.6, 29.7, and 32.1% for SS3, SS1, BS, and PS kimchi, respectively, at 2 weeks, and 11.5, 12.8, 6.7, and 5.8%, respectively, at 20 weeks. SS kimchi had much less yeast counts than PS kimchi. Among starter kimchi, yeasts were detected from PS kimchi at 10 weeks but not detected until 18 weeks from SS1 and BS kimchi and 20 weeks from SS3 kimchi.

상업용 김치와 담금 배추김치의 발효에 따른 품질특성 변화

남동건,김세나,최용민,김영섭,양미란,한혜경,최애진,Nam, Dong-Geon,Kim, Sena,Choi, Youngmin,Jin, Yong-Xie,Yang, Mi-Ran,Han, Hye-Kyung,Choi, Ae-Jin 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.2

Purpose: The purpose of this study was to evaluate the folate contents and quality characteristics of commercial and fermented Kimchi and compare the correlation between folic acid and quality characteristics. Methods: The contents of total folate and quality characteristics were evaluated in 10 kinds of industrial and local Kimchi and nine kinds of other commonly consumed Kimchi. Changes in folate content and quality characteristics of Kimchi during 14 days of fermentation at $15^{\circ}C$ were compared. Results: Chungnam (L4) Kimchi had the lowest pH of 4.62, and acidity (0.57%) and salinity (3.26%) were highest compared to other areas. The content of total folate of D company (A) was the highest at $73.66{\mu}g/100g$. The content of total folate was significantly higher than those of Sesame leaf Kimchi (O9) and Young leafy radish Kimchi (O5) containing 65.77 and $62.82{\mu}g/100g$, respectively. The pH of fermented Kimchi decreased from 6.09 to 4.11 (p<0.05), and the acidity significantly increased (p<0.001) to 0.32-0.66%. Reducing sugar content decreased rapidly by 4 days and then slowly decreased (p<0.001). Total bacteria and lactic acid bacteria counts significantly increased (p<0.05) with fermentation period. Content of total folate was highest at $69.82{\mu}g/100g$ and $68.16{\mu}g/100g$ on days 0 and 2 of fermentation, after which it decreased to 77.6% at $15.61{\mu}g/100g$ on day 10 of fermentation. Conclusion: As a result, there was no definite trend regarding folate content in commercial Kimchi and other Kimchi. Young leafy radish, Chives, and Welsh onion Kimchi, which are rich in green leaves, are excellent folate source foods. The highest folate content of fermented Kimchi was identified on day 2 of fermentation. Therefore, it is recommended to use raw or immature Kimchi when using Kimchi as a folate source food.

배추의 가공에 따른 glucosinolates 및 isothiocyanates 함량 변화

장미란,김건희 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.3

This study examined the total glucosinolate (GSL) and isothiocyanate (ITC) contents according to different processing conditions; fresh Kimchi cabbage (Brassica rapa L. ssp. pekinensis), salted Kimchi cabbage and kimchi (storage temperature 4℃ and 20℃) using two different cultivars (Bomatnorang and Chunkwang). Four GSL peaks representing gluconapin, glucobrassicanapin, glucobrassicin and 4-methoxyglucobrassicin were detected in Kimchi cabbage by HPLC and HPLC/MS analysis. The total GSL contents of fresh Kimchi cabbage of Bomatnorang and Chunkwang were 21.37±1.06 μg/g dry weight (DW) and 20.96±3.33 μg/g DW, respectively. After salting, the total GSL contents of salted Kimchi cabbage decreased by 39% and 52% in Bomatnorang and Chunkwang, respectively. Finally, the total GSL contents of kimchi after storage at 20℃ decreased by 83% and 56% in Bomatnorang and Chunkwang, respectively. The extracted ITC contents were analyzed by GC/MS. Three ITC peaks were detected in Kimchi cabbage representing 2-phenylethyl ITC, 3-butenyl ITC and 4-pentenyl ITC. The 2-phenylethyl ITC levels increased during the salting process but this generally fell during storage at 20℃ as kimchi. The 3-butenyl ITC levels of Kimchi cabbage according to processing decreased rapidly due to salting and then decreased slowly during storage as kimchi. The 4-pentenyl ITC of Kimchi cabbage was lost during the salting process. The results for the change in GSL and ITC contents during the kimchi making process will be used in the food industry.

김치 발효 중 소금 농도에 따른 균총의 변화

홍근혜(Geun-Hye Hong),이소영(So-Young Lee),박의성(Eui-Seong Park),박건영(Kun-Young Park) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.6

소금 1.5% 농도의 김치(1.5김치), 소금 2.5% 농도의 김치(2.5김치), 소금 3.5% 농도의 김치(3.5김치)를 스타터 없이 소금의 농도를 달리하여 제조한 후, 5°C에서 4주간 발효시키면서 김치의 품질과 미생물 균총 변화를 비교 및 분석하였다. 김치 발효 시 소금의 농도가 낮을수록 김치의 pH와 산도가 급격하게 변화하였으며 pH는 감소하고 산도가 증가하여 2.5김치의 발효 속도가 가장 적당하였다. 김치 발효 시 소금농도에 따라 김치의 미생물 변화는 phylum 수준에서 3개의 김치 모두 Firmicutes가 대다수를 차지하고 있으며 2.5김치 (96.1%), 1.5김치(89.8%), 3.5김치(75.0%) 순으로 차이를 보였다. Genus 수준에서 이형발효 유산균인 Leuconostoc과 Weisella가 우점균이며 2.5김치(49.6%)에서 가장 높았고 3.5김치(28.4%)에서는 가장 낮았다. Lactobacillus는 3개의 김치에서 비슷하게 나타났다. Species 수준에서 2.5김치에서 이형발효 유산균인 Leu. gelidum과 Wei. koreensis가 다른 소금 농도의 김치에 비해 많이 나타났으며 특히 3.5 김치와는 큰 차이를 나타냈다. Lab. sakei는 비슷하게 나타났다(46.5~50.5%). 또한, 3.5김치에서 발효가 덜 진행되었을 때에 나타나며 유산균이 아닌 Aer. funiforme가 22.0%로 나타나 고농도의 소금은 유산균 외에 다른 균이 참여하는 특성을 보였다. 김치 발효 시 소금 농도를 2.5%로 한다면 김치의 품질을 유지할 수 있으며 유산균의 분포 또한 적절하여 맛과 품질이 좋은 김치가 될 것이라고 생각된다. This study examined for changes in the microbial population during kimchi fermentation by different salt content. Kimchi was prepared with varying salt contents, including 1.5% (1.5kimchi), 2.5% (2.5kimchi), and 3.5% (3.5kimchi), and subsequently subjected to fermentation without starters at 5°C for 4 weeks. The pH and acidity of the kimchi were determined during the fermentation. Decreasing salt concentration, resulted in rapid decrease in the pH and associated increase in acidity. The 2.5kimchi showed the best qualities of kimchi. Changes in the microbial community at the phylum, genus, and species levels of lactic acid bacteria (LAB) were determined at the 3rd week of fermentation, by applying the 16s rRNA of NGS (next generation sequencing). High levels of the phylum Firmicutes were obtained in all three kimchi preparations (89.8%, 96.1%, and 75.0% in 1.5, 2.5, and 3.5kimchi, respectively). The highest levels of the heterofermentative LAB Leuconostoc and Weissella were found in 2.5kimchi, and lowest levels were detected in 3.5kimchi. The dominant species obtained in the 2.5kimchi were Leu. gelidum and Wei. koreensis, and higher levels of Lab. sakei were found in the kimchi samples (46.5%∼50.5%). Notably, the 3.5kimchi contained 22% Aer. funiformesms, which is not LAB. These results indicate that 2.5% salt content is the optimal salt concentration for kimchi fermentation.

김치에 대한 남ㆍ여 대학생들의 인식, 기호도 및 시판 김치의 이용 실태 조사

조연숙(Yeon-Sook Cho),이소영(So-Young Lee),이은경(Eun-Kyung Lee) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.6

This study was conducted to investigate the recognition, utilization, preference and application of kimchi, as well as to evaluate the recognition and requirement for commercial kimchi to university students. A questionnaire was answered by 180 (44.0%) male and 229 (56.0%) female university students in Daegu. The methods used to analyze the items were frequency analysis, Chi-squared tests and t-tests. Most of the respondents reported that they liked kimchi and had a preference for ripened kimchi In addition, most students were likely to cook kimchi by pan-broiling which indicates that the development of kimchi designed for pan-broiling may lead to an increase in the intake of kimchi. The recognition and utilization of commercial kimchi abutted through wholesale market very much, and were buying The marketing points that could most increase the sales of kimchi appeared to be ‘hygiene’ and ‘standardization of taste and ageing’ for male students 42 (23.7%) and ‘hygiene’ for female students 94 (41.4%) (p<0.01). All students responded that among marketing techniques for the sale of kimchi, diversification of taste, and increasing the recognition of kimchi were the most important parameters for aggressive globalization of the sale of kimchi. Therefore, the consumption of kimchi will increase in response to changes a dietary life style and activation is a plan getting done, and it is thought consumption of a kimchi to reflect these results well.

생감자의 열탕 추출물을 첨가한 감자 김치의 이화학적 특성 및 In Vivo에서의 항암 효과

장상근(Sang-Keun Chang),김희주(Hee-Joo Kim) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.3

In this study, potato kimchi was prepared by applying heat to raw potatoes, and then the physico-chemical properties and anti-cancer effects of the kimchi were analyzed. The texture results indicated the potato kimchi had very good hardness and springiness attributes. During th late storage period, total vitamin C content of the kimchi slowly increased. In addition, the potato kimchi had non-volatile organic acid changes that promoted early aging; however, after the complete aging period, it was comparatively similar to other types of kimchi. Using the methanol extracts of various kimchi samples, the potato kimchi(solid 100%) showed the highest anti-carcinogenic effects in terms of anti-tumor activity in tumor bearing Balb/c mice with sarcoma-180 cells. In addition, the effects of the methanol extracts on hepatic glutathione S-transferase content were 289.76 μ㏖/㎎ protein/min, 250.97 μ㏖/㎎ protein/min, 251.20 μ㏖/㎎ protein/min, 219.53 μ㏖/㎎ protein/min, 183.79 μ㏖/㎎ protein/min, for control kimchi, mul kimchi, and two potato kimchis [(solid 100%) and(solid 60%+kimchi juice 40%)], respectively. The in vivo anti-cancer effects of the potato kimchi were investigated using AGS human gastric adenocarcionoma cells and HT-29 human colon adenocarcionoma cells. Overall, an MTT assay revealed that the methanol extract of the potato kimchi showed the highest anti-carcinogenic effects.

Antiobesity Effect of Baek-Kimchi (Whitish Baechu Kimchl) in Rats Fed High Fat Diet

Yoon, Ji-Young,Jung, Keun-Ok,Kim, So-Hee,Park, Kun-Young The Korean Society of Food Science and Nutrition 2004 Preventive Nutrition and Food Science Vol.9 No.3

Baek-kimchi (whitish baechu kimchi) was evaluated for anti-obesity properties and effects on triglyceride (TG) and cholesterol in blood and adipose tissues in rats fed a high fat (20 %) diet, and compared to the similar effects of baechu kimchi. Baek-kimchi does not use red pepper powder but contains higher levels of sliced radish and pear than baechu kimchi. SD rats were raised for four weeks on either a normal diet (ND, based on the AIN-93M diet), high fat diet (HFD, supplemented with 16% lard oil in the ND), or HFD containing 5 % baek-kimchi or 5 % baechu kimchi. Feed consumption was not different among the groups, but weight gains were significantly lower in the groups fed either the normal diet or HFD with baek-kimchi or baechu kimchi diets than the group fed HFD alone. The weights of liver and epididymal and perirenal fat pads in baek-kimchi and baechu kimchi diet groups were lower than those of the HFD groups, but the baek-kimchi diet group had lower epididymal and perirenal fat pad weights than the baechu kimchi diet group (p<0.05). The baechu kimchi dietary group also had significantly lower triglyceride and cholesterol contents in liver and epididymal and perirenal fat, reversing the higher levels seen in HFD. Baek-kimchi and baechu kimchi diets were also effective in lowering serum triglyceride and cholesterol levels (p<0.05). These results suggest that baek-kimchi and baechu kimchi consumption can reverse the effects of HFD on weight gain and blood and tissue lipids, and that baek-kimchi is more effective than baechu kimchi. The greater effect is probably due to the higher content of radish and pear used in baek-kimchi.