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조재선,황성연 경희대학교 부설 식량자원개발연구소 1988 硏究論文集 Vol.9 No.-
There are 186 kinds of Kimchi and related products in Korea based on the data published in the period of 11 years from 1976 to 1987. Among which, the varieties of Kimchi which are prepared by Chinese cabbage and other leafy vegetables are 106. And that of Kagdugi and Tongchimi which are prepared by raddish are 26. The products based on chinese cabbage such as Tong bae chu kim chi. Possam kimchi and Paek kimchi are prepared by Chinese cabbage, salt, red pepper, garlic, ginger, welsh onion and water cress as main ingredient and other subsidiary ingredients. Other products based on raddish such as Kagdugi and Tongchimi are prepared by the same ingredients as Chinese Cabbage kimci but the kinds of subsidiary ingredients are smaller than that of Chinese Cabbage Kimchi. Other products such as Yulmu kimchi and Oisobaki were, also, discussed.
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曺哉銑,吳成基,曺羊嬉,金海中,黃明浩 경희대학교 부설 식량자원개발연구소 1985 硏究論文集 Vol.6 No.-
In order to investigate the change of physicochemical properties of ginseng root starch during storage and heat treatment. the roots were stored for 15 days at 5℃, 15℃, 30℃ and 45℃, and heated for 15 hours at 60℃, 70℃, 80℃, 90℃, respectively. The starch content was decreased from about 40% to 23-26% and sucrose content was increased from 4% to 12-16% during storage for 15 days at 5-45℃. Maltose, which was not detected in fresh samples, was increased upto 8.5% during storage or heat treatment. Granular size of the starch was decreased and some of the granules were broken during storage. Amylose content in the starch was decreased from 33% to 20%, and blue value and alkali number of the starch were increased slightly, and solubility and swelling power of the starch were decreased during storage. The higher storage temperature and the longer storage time, the starch was more susceptible to gelatinize, and the viscosity of the starch was lowered with the susceptibility of gelatinization. The susceptibility of degradation of the starch by the amylase was increased and amylolytic activities in ginseng root were, also, increased during storage.
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고사리(Pteridium aquilinum)뿌리 전분의 이화학적 특성에 관한 연구 : 제2보 : 전분의 물리적 특성 Ⅱ. Physical Properties
曺哉銑,金成坤,李啓瑚,權泰完 경희대학교 부설 식량자원개발연구소 1981 硏究論文集 Vol.2 No.-
고사리뿌리 전분의 이화학적인 특성연구의 일환으로 실시된 물리적 특성시험 결과는 다음과 같다. 전분입자의 미구조의 결합력을 보기 위한 흡수도, 팽운력, 용해도 시험결과 감자전분이나 타피오카전분보다 강한 결합을 하고 있으며 곡류전분보다는 약하며 팽윤력이 single-stage pattern을 이루고 있었다. 가열에 의한 전분입자의 복굴절성 상실, α-아밀라아제에 의한 소화성 및 X-선 회절둥으로 전분의 호화과정을 살펴본 결과 55-60℃에서 호화가 시작되고 60~70℃에서는 95%이상 호화되었다. 또한 3~6%전분용액의 가열에 따른 점도변화를 amyl-ograph를 사용하여 실험한 결과 pasting temperature 62~68℃, 최고점도 80~840BU, 50℃로 냉각후의 점도는 110~555BU였다. 따라서 다른 전분에 비해서 점도가 낮으나 setback이 현저히 느렸다. 수분함량 50%의 전분겔의 경도는 팥 전분보다는 약하고 감자나 밀전분에 비해서는 현저히 높았다. 전분겔의 저장중 노화속도는 밀 전분보다는 느리고 파지오카 전분보다는 빨랐다. 고사리뿌리 전분은 팥 전분겔특성에 큰 변화를 주지않지만 노화를 억제하였고 밀 전분겔에 첨가시에는 겔의 경도가 저하되어 부드러워지는 경향을 보였다. The gelatinization phenomena of bracken root starch were examined by means of the loss of birefringence, degree of digestibility by amylase and X-ray diffraction. These results indicated that gelatinization temperature of the starch was 55∼60℃ and over 95% of starch were gelatinized at the temperature between 60 and 70℃. The swelling power of the bracken root starch was much less steeper than that of potato or tapioca starch. Amylograph data on the various starch concentrations showed the pasting temperature of 62∼68℃, peak height of 80∼840 Brabender unit (BU) and peak after cooling to 50℃ of 110∼555 BU. According to the information obtained from amylograph data, the bracken root starch showed low set back. The rate of retrogradation of the starch as tested by Texturometer was slower and faster than potato and tapioca starches, respectively.
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曺渽銑 仁濟大學校食品科學硏究所 1995 仁濟食品科學FORUM論叢 Vol.- No.3
Kimchi is the salted-fermented vegetable product with various spices and fermented fish extracts. It was used mainly in winter as preserved vegetable product early time in Korea, but nowadays, it is used as unique flavored food rather than preserved food because kimchi is processed year round by year round supply of Chinese cabbage. Latest interest on kimchi is concentrated in its biological function. Bioactivity of kimchi is in its the components present in ingredients and produced by lactic acid bacteria. Absorption of mutagens, such as aflatoxin B₁, benzopyrene, amines is disturbed by complexing with chloropyll andd chlorophyllin present in chinese cabbage. Availability of vitamin B₁ was improved by the reaction between B₁ and alliin of garlic. Derivatives of allin have various bilogical activities, such as antibacterial, fibrinolytic, anticarcinogenic, hypocholesterolemic action and so on. Other spices such as red pepper, zinger and leek, having sulfur compounds have also similar action to garlic. Most of lactic acid bacteria in kimchi have bacteriocidal activity by producing bacteriocins. Components of some bacteriocin were identified as proteineous compounds in cell wall of the bacteria. Lactobacillus plantarun could be retained in human intestine and play antimutagenic and anticarcinogenic action. Pediococcs acidilactici plays also antimutagenic action. Since β-glucuronidase and nitroreductase activity in feces were decreased by feeding the kimchi, colon cancer seems to ge prevented by kimchi. Kimchi was commercialized already and the ratio of commercialization is estimated to 30%. For the promotion of commercialization of kimchi, such problems as stable supply of Chinese cabbage, extention of shelf-life, quality control of subsidiary ingredients, and approving the biological functions should be solved.
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