최근 두부 제조시장은 소용량 소포장, 건강한 원료를 첨가한 웰빙두부, 어린이용 캐릭터 두부 등으로 다양한 두부제품이 출시되었고, 소매시장 규모는 ’14년 4,169억원에서 ’16년 4,418억원으로 6%정도 성장하였으며, 국내산 두부로 판매가 가장 증가한 품목은 연두부로 현대인들이 식사대용으로 선호하고 있다. 또한 두부응고제로는 chloride-type, sulfate-type, glucono-δ-lactone 및 lactic acid와 같은 산성응고제 등이 있으나 대부분 화학 응고제로 최근에는 천연 응고제에 대한 소비자 요구도가 높아지고 있는 추세이다. 천연 응고제로 김치에서 분리한 유산균을 이용하여 연두부와 같은 식감을 가진 전두부를 만들고자 본 연구를 실시하였다. 전두부 재료로는 ’16년에 재배된 대원콩을 air mill로 분쇄하여 콩가루 입도를 50㎛수준으로 사용하였고, 전두부제조기(HTM-100A)를 이용하여 5배의 물을 넣고 제조하였으며, 대조구로는 압착두부를 만들어 사용하였다. 두부응고를 위한 균주로는 전북농업기술원에서 분리한 Lactobacillus sakei C-11 등 단백질분해능이 우수한 3종을 사용하였고, 시판균주로 KACC에서 분양받은 Lactobacillus sakei를 활용하였다. 제조방법은 콩분말과 물을 혼합하여 두유를 끓인 후 식혀서 균주를 넣고 30～32℃로 24시간을 배양하면서 응고되는 정도를 관찰하였다. 균주종류별 시간에 따른 응고정도는 Lactobacillus paracasei 3YC-3와 Lactobacillus sakei C-11 처리구에서 9시간 이후로 양호하였으며, 대조균주는 18시간 이후 동일한 응고가 관찰되었다. 시간별 생균수 증가를 보면 Lactobacillus paracasei 3YC-3이 2시간부터 생균수 증가가 활발하여 24시간에 가장 많은 생균수가 관찰되었으며, 균주별 이소플라본 함량을 보면 Lactobacillus paracasei 3YC-3이 압착두부 대비 41%, 시판균주 Lactobacillus sakei 대비 37%가 높게 나타났다.

배추의 저비용 고효과 저장 방법을 개발하기 위하여 토굴저장고를 개발하고 배추를 저장하여 저장수율과 김치가공적성을 평가하였다. 저장고 유형은 석회광산굴 내에 우레탄판넬로 설치한 토굴냉장형, 콘크리트로 높이가 2.5m로 낮고 복토한 암거형, 콘크리트로 높이가 5m이고 복토한 엄개형의 3가지 였고, 지상저장고를 대조구로 하였다. 배추는 2016년 여름, 가을, 2017년 겨울, 봄, 여름, 가을, 2018년 겨울 등 총 7회 저장하였고, 각각은 8-12주간 저장하였으며, 저장 중 저장수율과 가공수율을 측정하였다. 그리고 매달 저장 배추로 김치를 담아 저장배추의 품질을 평가하였다. 저장고 유형별 배추의 저장수율은 2016 여름배추 68-73%, 2016 가을배추 29-45%, 2017 겨울배추 67-87%, 2017 봄배추 70-89%, 2017 여름배추 82-92%, 2017 가을배추 79-95%로 나타났고, 가공수율은 2016 여름배추 72%, 2016 가을배추 9-21%, 2017 겨울배추 28-54%, 2017 봄배추 39-43%, 2017 가을배추 56-59%로 나타났다. 저장배추로 담근 김치의 품질은 저장고 유형 간에 유의적인 차이가 없이 보통 이상으로 나타났다.

The contents of eleven kinds of biogenic amines were investigated from June to October, 2017 for twenty kinds of cabbage Kimchi, ten kinds of fish sauce, and forty kinds of salted fish purchased from small and medium sized grocery stores in Gyeonggi-Do. In the case of cabbage-kimchi, the amount of each of the BAs in the present study was slightly lower when comparing the detection amounts of each of the ten kinds of BAs and the existing research reports of Joe et al. All five anchovy sauces were less than Maximum Residue limits of European Union(histamine 400 mg/kg) but three of five cases of sandlance sauces were violated Maximum Residue limits of European Union(histamine 400 mg/kg). As a result of analysis of the content ratio of five kinds of BAs reported to be highly toxic to total 11 kinds of analyzed BAs, there was no quantitative correlation between the residual amount of BAs and the residual amount of toxic inducible five kinds of BAs. Estimated daily intake of five kinds of BAs with high possibility of toxicity of kimchi and fermented fish were not more than 6 mg.

클로렐라 열수 추출물을 첨가하여 제조한 물김치의 저장 기간 중 품질 안정성을 조사하기 위하여 클로렐라 추출물 분말을 0~0.1%(w/w) 첨가한 물김치를 제조하여 물김치의 숙성 적기에 이르도록 10℃에서 6일간 발효하여 시료를 준비하였다. 최적으로 숙성시킨 클로렐라 추출물 첨가 물김치를 4℃에서 보관하면서 pH, 적정산도 및 젖산균 수의 변화를 경시적으로 조사하였다. 저장 15일까지 대조구와 클로렐라 추출물 첨가 물김치의 pH는 거의 변화하지 않았다. 그러나 적정산도는 모든 물김치에서 동일하게 서서히 증가하여 저장 15일에는 저장 첫날에 비하여 약 2배까지 증가하였다. 또한 저장 중 젖산균 수는 모든 물김치에서 저장 2일 후에 107CFU/g수준으로 약간 감소하였으나 저장 15일까지 107CFU/g이상으로 유지되었다. 전체적으로 4℃에서 클로렐라 추출물을 첨가한 물김치의 저장 중 품질 안정성은 15일까지 대조구와 유사한 경향이었다.

전체 김치시장 규모는 2조 3,886억으로 자가제조 1조 2,300억, 상품김치 1조 1,586억 규모이며, 그 중 상품김치는 업소용을 제외하고 가정용의 경우 약 3,000억 규모로 이중 리테일은 2,098억으로 추산된다. 현재의 시장규모에서 2025년까지 상품김치 시장은 어떤 규모로 변화될지 몇가지 지표를 바탕으로 예측해 보면 아래와 같다. 대한민국 가구 구조변화, HMR 취식트렌드 등의 식생활 패턴 변화, 김치조달방식 변화등으로 자가제조 김치시장에서 매년 약 1.9%씩 포장김치로 수요가 전이될 때 2017년 16%에서 2020년 19.6%, 2025년 25.6%로 성장될 것으로 전망되며 김치시장은 B2C기준 2020년 5,158억, 2025년 7,863억으로 예측된다. 인구감소와 1인당 김치취식량 변화에 따라 김치시장의 성장이 둔화, 축소되는 것이 아니라 식생활의 패턴과 김치조달 방식의 변화로 자가제조 시장에서 전이되면서 포장김치 시장의 성장율은 더 빠르고 클 것으로 예측된다. 반면, 2032년을 기점으로 인구 증가율이 마이너스로 전환되고, 노령화에 따른 15세~64세 인구가 빠르게 감소되어 가용 노동인구의 감소가 예상된다. 또한 근로자의 노동시간은 단축되는 반면 노동임금은 증가되고 있으며 노동환경 역시 빠르게 변화되고 있다. 김치의 경우 김치가 상품화 되기 시작하였던 1980년대 대비 상당부분 설비를 이용한 기계화, 자동화가 부분적으로 도입되어 수작업 의존도가 많이 낮아졌다. 그러나 포장김치 시장으로는 한국의 약 3배에 이르는 일본과의 제조경쟁력을 비교하였을 때에는 아직도 해결해야 되는 숙제들이 많은 것이 현실이다. 그럼에도 김치세계화를 위해 세계김치연구소와 기업을 중심으로 제조공정 자동화에 대한 연구가 활발히 진행되고 있으며, 일부 자동화 설비가 제조현장에 도입/상용화 되고 있는 것은 바람직하다고 할 수 있겠다. 향후 성장하는 김치시장에 대응하고 김치세계화를 위해서 제조경쟁력은 더 이상 선택이 아닌 필수요건임에는 의심의 여지가 없는 부분이다.

Automatic control systems in industrial manufacturing processes are becoming fundamental systems for maintaining effective productivity and high quality products. In addition to them, assisted utilities like electricity, steam, air or gas supplies and appropriate plc(programmable logic control) systems also must be adequately designed and installed for those manufacturing processes. Above mentioned automatic control systems and utility systems are made up with many kinds of electronic and electric parts like computers, plc’s, valves, switches, relays, sensors, guages, meters, etc., and should be mounted in control panels, so called control boxes or cabinets for easily operated and safely maintained. But these control boxes are usually exposed to unexpected environments like excessive high and low temperature, high humidity, dust, gas, vibration, impact, condensation, rain and snow, etc.. Nevertheless in those poor environments, the control systems should work always accurately, so the control boxes and all the parts inside the boxes should be made from the beginning to have durability against those environments suggested by some protection ratings standards. In Kimchi manufacturing fields also, there are also many kinds of control boxes for the variety of process lines, especially there are many damp and salty processes, and if the moisture contains salt ingredients and it affects 20% more than that of water-only moisture influences. In this presentation, the environments of general manufacturing fields are suggested and the strong environmental resistance control box design process are proposed. And some international standards examples are presented for the control boxes of the Kimchi manufacturing fields.

한국의 김치산업은 위기에 직면하고 있다. 가격경쟁력이 약하여 중국산 김치의 수입은 매년 2만톤 이상 큰 폭으로 증가하고 있고, 최저임금의 상승으로 원가압력은 가중되고 있다. 한국의 김치공장은 3D 업종으로 외국인 노동자가 일하는 곳으로 전락되고 있다. 지금까지 십수년간 여러 가지 품질차별화 전략을 시도하였지만 김치의 수입은 늘고 수출은 정체되고 있다. 이러한 상황을 타파하려면 김치 제조공정의 자동화로 제조원가를 낮추어 가격경쟁력을 확보하는 수밖에 없다. 김치공장의 자동화는 가능하다. 특히 막김치 생산 공정은 이미 부분적으로 자동화가 진행되고 있어서, 주위의 ICT, robot, big data 등 진보된 기술을 융합하면 김치공장의 노동생산성을 획기적으로 높여 제조원가를 크게 낮출 수 있다. 중국산 김치와 경쟁할 수 있는 혁신적인 막김치 생산 공정을 설계하고, 배추상자 자동 쏟기 장치, 배추 부위별 절단장치, 가압 연속 절임 세척 접종 장치, 자동 계량 포장 장치를 개발하여, 막김치를 시간당 600kg 생산할 수 있는 모델공장을 개발하고자 한다. 이를 통해 3D공장을 3C공장으로 전환시키고, 중국산 김치와 가격과 품질 면에서 경쟁력 있는 김치의 생산이 가능함을 실증하며, 양질의 일자리를 창출할 수 있을 것이다.

Purpose: This study investigated the dietary patterns associated with Korean food and the level of proper eating habits according to recognition of the Kimchi cooking method, and aimed to suggest the necessity of dietary education of traditional foods such as Kimchi. Methods: Based on the results of the national dietary survey conducted in 2014 by Ministry of Agriculture, Food and Rural Affairs of Korea, a total of 1200 subjects were classified into two groups, one that knew how to make Kimchi (53.8%) and another that did not (46.2%). Results: The group that knew how to make Kimchi (FG) showed significantly higher scores in knowledge of how to cook most types of Korean foods and traditional fermented foods than the other group (NG). Moreover, FG showed significantly higher scores in regularity in meals and a higher frequency of Korean foods such as rice, Kimchi, and grilled or stewed food, while it showed significantly lower scores in dietary risk factors than NG. In addition, FG showed significantly higher scores in dietary education interest and number of meals with family during the week than NG. Finally, FG had significantly higher scores in the degrees of practice of all eight items related to proper eating habits. Conclusion: Since recognition of Kimchi cooking has a great influence on maintenance of dietary life, dietary education to improve the cooking ability of traditional foods should be further strengthened.

To compare functional Chinese cabbage(‘Amtak’ baechu; F1 hybrid cultivar between Brassica rapa and B. perkinensis, AB) with general Chinese cabbage (‘Chunkwang’ baechu; general spring cultivar, CB), two kinds of kimchi(ABK and CBK) prepared with AB and CB cultivar were fermented at 10°C for 10 days. Their fermentative characteristics and anti-proliferative activities against mouse carcinoma cell lines were investigated. General kimchi(CBK) showed mature pH on the 6th day of fermentation, whereas functional kimchi(ABK) reached pH on the 9th day. CBK also exhibited acidity of mature stage on the 6th day, but ABK reached mature acidity on the 9th day. Although ABK and CBK were salted in the same condition, ABK had lower salinity than CBK, throughout the fermentation time. The highest total bacterial and lactic bacterial counts of CBK showed on the 8th day of fermentation, but ABK showed the highest total bacterial and lactic bacterial counts on the 10th day. The texture of ABK was harder than CBK for fermentation time. This seems to be corrleated with the slower fermentation rate of ABK. ABK showed significantly higher anti-proliferative activity (54.6% cell viability of control) in B16BL6 at 1,000 μg/mL. ABK was also higher in anti-proliferative activity than CBK throughout the fermentation time. However, there was no significant difference in the anti-proliferative activity of ABK between the fermentation times. In conclusion, fermentation of ABK showed a better texture, due to the slow fermentation rate and more anti-proliferative activity against mouse carcinoma cell line than those of CBK.

In the present study, kohlrabi-kimchi was prepared for assessment of changes in sensory qualities and measurement of changes in quality characteristics according to the storage period for the purpose of using kohlrabi as an ingredient of kimchi. Examination of the physicochemical properties of kohlrabi-kimchi according to the storage period showed that the acidity increased steadily throughout the storage period, while soluble-solids content, pH and hardness decreased as the storage period elapsed. Meanwhile, the L value increased and then it decreased as the storage period elapsed, but, the a value increased and the b value gradually decreased after day 14 of storage. Reducing sugars increased up to day 10 of storage, and then they decreased slowly after day 15 of storage. Measurement of changes in lactic acid bacteria in kohlrabi-kimchi according to the storage period showed bacterial growth showing typical tendencies of Kimchi with a rapid increase on day 5 of storage and a decrease thereafter. Assessment of sensory qualities of kohlrabi-kimchi according to the storage period showed that the highest scores for appearance and sourness, odor, texture, and overall scores were obtained on day 15 of storage. Based on the above results, it was determined that the optimal maturity period of kohlrabi-kimchi is day 15 of storage.

This study aims to examine the contents of「Juchochimjeobang」, a cookbook about Jeotgal kimchi, and review its value in the history. This cookbook was published between about 1500s and early 1600s, and its book title is unknown because both the front and the back covers thereof are missing. However, the cookbook contains many wine and kimchi recipes, accounting for 66%, and「Juchochimjeobang」 was thus named after the recipes.「Juchochimjeobang」 has 126 recipes in 120 categories, and this study examines 20 kimchi recipes and 7 recipes for preserving vegetables.「Juchochimjeobang」 has a specific recipe for making Jahajeot and Baekajeot kimchi which are described in literature published between 1400s and 1500s. Although the recipes for making the aforementioned two types of Jeotgal kimchi are simple because jeotgal is just mixed with main materials, they are different from the recipe for Seokbakji described in Gyuhapchongseo, a cookbook written in the 19th-century Joseon Dynasty. Seokbakji described in Gyuhapchongseo is made by mixing spices of ginger, spring onion, chili powder with other materials. This implies changes of making Seokbakji over time. Moreover, 「Juchochimjeobang」is a very valuable historical cookbook because it has unique recipes, for example, adding sesame liquid, chinese pepper, willow and the like.

This study attempted to establish the optimal conditions for storage of spring kimchi cabbage to stably control supply and demand. To this end, this study stored kimchi cabbages in various manners for different periods and compared the quality characteristics of kimchi using these cabbages. According to the results, pre-drying with photocatalytic and pre-cooling treatments showed average selectivity loss rates of 18.83 and 21.37%, respectively, which were lower than those of other treatments. Spring kimchi cabbages were stored for 15 weeks under various conditions, and the kimchi was stored for 4 weeks at 4°C. After ripening, each kimchi was analyzed for their soluble solid content, pH, acidity, and salinity. The average pH of kimchi was 4.60 and tended to rise, whereas average acidity was 0.38% and fell by 0.24 to 0.31% as the storage period was extended. Extension of the storage period caused decreases in soluble solid content and salinity, and the number of lactic acid bacteria decreased due to increased pH and reduced acidity (p<0.05). Sensory evaluation showed that all experts and non-professionals preferred kimchi treated by precooling compared to any other treatment.

GABA(γ-aminobutric acid)는 비단백질성 아미노산으로 뇌기능 촉진, 신경안정 및 혈압저하 효과 등의 생리 활성 기능물질로 알려져 있다. GABA 고함유 배추김치를 제조하기 김치제조 시 사용되는 부재료로 표고버섯, 느타리, 팽이, 큰느타리, 양송이 등 국내산 버섯류를 수집하여 열수 및 5% trichloroacetic acid 로 추출하고 HPLC을 이용하여 GABA 함량을 분석하였다. 버섯류 중에는 양송이 39.46 mg 100 g-1, 큰느타리 31.63 mg 100 g-1, 느타리 70.75 mg 100 g-1로 순으로 느타리 버섯이 가장 높은 GABA 함량을 나타내어 김치 부재료로 사용하였다. 느타리 버섯이 함유된 김치육수에 GABA 생성 Lactobacillus 유산균을 접종하고 30°C에서 24시 간 발효시킨 육수를 이용하여 김치를 제조한 후, 4°C에서 숙성 기간별 GABA 및 glutamic acid 함량변화를 분석한 결과, 김치는 초기에 비해 19일 후 GABA 함량이 88.59 mg g-1 증가하였고, 김치국물도 173.79 mg 100 mL-1의 증가효과를 보였다. 이상의 결과를 통해 배추김치 제조시 부재료로 느타리 버섯과 실온에서 Lactobacillus 균을 접종하여 발효한 육수를 사용시 배추김치의 GABA함량을 증진시키는 효과를 얻을 수 있었다.

To stabilize the supply of kimchi by extending the storage period of spring kimchi cabbage, this study manufactured kimchi from spring kimchi cabbage under varying storage conditions and periods, and analyzed their quality and sensory characteristics following the maturing period. Trimming loss was lowest in the group of plasma+reverse direction+predrying+ HDPE film processing. The salting yield of spring kimchi cabbage stored for 12 weeks was lower than that of spring kimchi cabbage stored for 6 weeks, and the kimchi yield was low in the pre-treatment group of spring kimchi cabbage stored for 12 weeks. The firmness was slightly different according to the storage period from one month of maturation. From the perspective of pH and acidity, the maturation in the reverse direction+pre-drying+HDPE film processing group was slower than that in the normal group (<0.05). In the sensory evaluation, the preference was increased in the low temperature storage processing group as the maturation period was increased (<0.05).

To enhance the physiological activities and reduce the off-flavor of garlic in the Kimchi, we manufactured the Kimchi seasoning replaced with 25~75% black garlic instead of raw garlic and measured the contents of antioxidants and antioxidant activities. The polyphenol compound content was 270.91 μg/mL in the control and 278.18~305.75 μg/mL in the Kimchi seasoning with black garlic. The polyphenol compound content increased by increasing the amount of black garlic in the Kimchi seasoning. The polyphenol compound contents gradually decreased during storage period. The flavonoid compound content was 26.18 mg% in the control and 26.80~38.72 mg% in the Kimchi seasoning replaced with 25~75% black garlic. The flavonoid compound contents increased by increasing the amount of black garlic. The flavonoid contents were different from those of polyphenol compounds during storage periods. In the case of DPPH electron donating abilities, DPPH electron donating ability of the control was 84.82%, which showed a lower antioxidative activity than the Kimchi seasoning replaced with black garlic. The electron donating abilities of the Kimchi seasoning replaced with black garlic were increased as the amount of black garlic was increased. In the lipid peroxidation test, the control showed no lipid peroxidation during the storage period. The Kimchi seasoning replaced with black garlic also inhibited lipid peroxidation during storage as in the control. However, it showed lower activity than the control. Reducing power was higher in the Kimchi seasoning replaced with black garlic than in the control. The higher the ratio of black garlic, the higher the reducing power.

In Western countries, kimchi, the Korean traditional fermented cabbage, is considered to be a healthy. However, it is one of the main sources of the high sodium content of the Korean diet. In order to decrease the sodium content, we manufactured a low-sodium kimchi (LK, salinity 1.0%) and 4 additional low-sodium kimchi starters in which each of 4 lactic acid bacteria (Lb. sakei 1, Lb. sakei 2, Lb. palntarum and W. koreensis) were added. The LKL1 to LKL4 samples were prepared by adding 4 single LAB starters, each with an inoculum size of 106 CFU/g, when the cabbage was mixed with kimchi sauce. The kimchi starters were fermented at 10℃ until reaching 0.5% acidity, and then stored at －1.5℃ until reaching 0.75% acidity. The pH and acidity of the starter kimchi changed more rapidly in the early phase of fermentation (up to 0.75% acidity) than control low-sodium kimchi. After the acidity of the kimchi starters reached 0.75% it remained constant. As the fermentation progressed, the total aerobic and lactic acid bacteria concentrations in the kimchi starter with added Lb. sakei 1 were the same as in the control low-sodium kimchi. The low-sodium kimchi fermentation of the kimchi starter with added Lb. palntarum progressed differently due to a difference in acid resistance. The kimchi starter with added Lb. sakei 2 had an overall liking score that was slightly higher than that of the control low-sodium kimchi due to a lower off-flavor

Nutritional composition and physicochemical properties changes in mustard leaf kimchi were investigated during fermentation of up to 3 months. The pH decreased, and the titratable acidity gradually increased according to increase of fermentation periods. Fructose and glucose were the major free sugars in mustard leaf kimchi, and their amounts were significantly decreased with fermentation periods (p<0.05). Lactic acid content showed a significant increase with maximum increase at 3 months. All types of kimchi contained 20 amino acids, but the content of most amino acid fluctuated during fermentation. Except for K and Zn, the content of other ingredients including Ca, Fe, Mg, Na, Se were the highest in kimchi fermented for 2 months. The unsaturated fatty acid of mustard leaf kimchi was higher than that of saturated fatty acid, and total fatty acid of kimchi significantly decreased after 2 months (p<0.05). Most vitamin contents showed a tendency to decrease with fermentation, in particular, vitamin B complex except for B2 significantly decreased after 3 months (p<0.05). The results provide fundamental data for determining the appropriate fermentation period to improve the quality of kimchi.