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.

To enhance the physiological activities and reduce the off-flavor of garlic in kimchi, we manufactured kimchi seasoning replaced with 25~75% black garlic, we evaluated microbiological, physico-chemical and sensory evaluation. The changes of total aerobic and lactic acid bacteria were similar between the control and the kimchi seasoning replaced with black garlic during storage periods. The lightness of the kimchi seasoning replaced with black garlic was lower than that of the control and decrease of lightness was proportional to the concentration of black garlic. The redness and yellowness of the kimchi seasoning replaced with black garlic were decreased to the concentration of added black garlic and changes of the redness in all the samples were slightly increased during storage periods. But the yellowness did not change during storage periods. The changes of pH and acidity did not differ between the control and the samples of replaced with black garlic during storage periods. The sensory parameters including taste and flavor did not differ among treatments during storage periods. But color and overall acceptance of the control and sample replaced with 25% black garlic were higher than those of the samples replaced with 50 and 75% black garlic.

본 연구는 월동배추를 주로 이용하는 한국인의 전통적인 김장방법으로 인한 김장철 배추가격 급등락의 문제해결에 기 여하고자 상대적으로 사용도가 낮은 봄배추를 이용한 김치 의 저장기간 연장과 품질유지를 목적으로 수행되었다. 실험 결과, 경도는 수확시기가 가장 늦은 7월초 김치가 6월 중순 김치보다 유의적으로 높았으나(p<0.01) 숙성이 진행됨에 따 라 저장 8주차에는 수확시기에 따른 유의적인 차이를 보이 지 않았다. 김치 숙성과 상관성이 높은 pH와 산도 측정결과 전반적으로 저장 초기에 비해 pH는 감소하였고, 산도는 증 가하는 경향을 나타내었다. 관능평가 결과, 외관은 김치의 제 조시기와 숙성기를 종합하여 6월말 제조 김치의 외관이 가 장 우수하였고(p<0.05), 저장 4주차와 8주차에는 7월초 김치 가 가장 우수한 것으로 평가되었으나 유의적인 차이는 없었 다. 조직감 및 전반적인 기호도 항목에 있어서도 처리구별 유의적인 차이는 보이지 않았다. 따라서 수확시기에 차이를 둔 봄배추로 김치 제조 시 생배추 상태 또는 제조직후의 차이에 비해 절임과 숙성과정, 양념의 첨가 등을 통해 그 유의 적 차이가 감소됨에 따라 수확시기가 봄배추로 제조된 김치 품질에 미치는 영향은 크지 않음을 확인할 수 있었다. 다만, 수확시기가 가장 늦은 배추로 제조된 김치의 경우 생배추 상 태에서 경도가 유의적으로 높았으며 숙성기간 및 저장기간 이 연장되었으므로 이를 수확시기나 작황사정과 연결하여 차 후 심화된 연구가 필요할 것으로 사료된다.

During the Joseon period, kimchi was mostly made by heating the ingredients. Since salt was pricey at the time, in order to save salt and time, people used a method that involved destroying the cell wall by heating the vegetables. However, this method is no longer passed down. Thus, in this paper, we re-discovered how kimchi was made through heating while analyzing the recipes for kimchi during the Joseon period. There were 27 kinds of kimchi made through blanching. To keep the vegetables from becoming soggy, 2 kinds of kimchi were made by putting the ingredients in potassium aluminum sulfate water and 3 kinds were made through blanching the ingredients in limewater. There were 7 kinds of kimchi made by heating in vinegar, 5 kinds by boiling the ingredients, 6 kinds by stir-frying the ingredients, 2 kinds by stir-frying the ingredients with salt, and 3 kinds by steaming the ingredients. In order to eradicate unwanted germs, leaving only Lactobacillus, 25 kinds of kimchi were made by draining the boiled mixture. A total of 17 kinds of kimchi were made by heating the kimchi pot with compost including that of horses. For elders with weak teeth and poor digestion, 7 kinds of kimchi were made after heating, including 3 kinds of sukkkakdugi (cubed radish kimchi made with boiled radish). 3 kinds of chaekimchi (julienned kimchi) and 3 kinds of chaekkakdugi (kimchi with julienned radish) for elders existed as well.

We isolated 105 strains of lactic acid bacteria (LAB) from home-made kimchi and breast milk-fed Korean infant feces on the basis of morphological analysis. This study aimed to compare the probiotic characteristics of selected strains of LAB including bile and acid tolerances, cholesterol assimilation and adhesion activity. Among the isolates of LAB, 54 isolates were identified as Lactobacillus plantarum (14 strains), L. brevis (12 strains), L. sakei (9 strains), L. acidophilus (3 strains), L. casei (1 strain), and L. fermentum (1 strain). Acid tolerances under artificial gastric juice, pH 2.5 for 2 h at 37°C, were significantly different among the Lactobacillus species. Lactobacillus acidophilus and L. plantarum strains exhibited high tolerance in acid and bile. Lactobacillus acidophilus strains exhibited high cholesterol assimilation activity and showed a significantly higher tolerance to 0.3% bile acid than other Lactobacillus strains (p<0.05). Based on these results, we selected the best strain, named NS1 (L. acidophilus) as a potential probiotics that can be utilized in the manufacturing of dairy foods and dietary supplements.

We isolated 105 strains of lactic acid bacteria (LAB) from home-made kimchi and breast milk-fed Korean infant feces on the basis of morphological analysis. This study aimed to compare the probiotic characteristics of selected strains of LAB including bile and acid tolerances, cholesterol assimilation and adhesion activity. Among the isolates of LAB, 54 isolates were identified as Lactobacillus plantarum (14 strains), L. brevis (12 strains), L. sakei (9 strains), L. acidophilus (3 strains), L. casei (1 strain), and L. fermentum (1 strain). Acid tolerances under artificial gastric juice, pH 2.5 for 2 h at 37°C, were significantly different among the Lactobacillus species. Lactobacillus acidophilus and L. plantarum strains exhibited high tolerance in acid and bile. Lactobacillus acidophilus strains exhibited high cholesterol assimilation activity and showed a significantly higher tolerance to 0.3% bile acid than other Lactobacillus strains (p<0.05). Based on these results, we selected the best strain, named NS1 (L. acidophilus) as a potential probiotics that can be utilized in the manufacturing of dairy foods and dietary supplements.

This study was conducted to examine the effect of mustard root on the shelf life of kimchi. Ethanol extract was prepared from the mustard root (Brassica juncea) and antimicrobial activities were examined against Lactobacillus plantarum and Leuconostoc mesenteroides which are the representative lactic bacteria in kimchi. Growth of lactic bacteria were inhibited by ethanol extract from mustard root and the growth time of Leuconostoc mesenteroides was delayed more than 24 hours compared with that of Lactobacillus plantarum. Also, the fermentative and sensory characteristics of kimchi with mustard root were evaluated during fermentation at 10℃. The pH and acidity was lower than that of the control kimchi and the fermentation period was retarded in proportion to the increase in mustard content. The total numbers of microorganism and lactic bacteria in the control kimchi were higher than those in kimchi with mustard root during fermentation. Leuconostoc sp. in the initial stage of growth was more inhibited than Lactobacillus sp. While the pH of kimchi were in the initial stage, the sensory evaluation score for savory flavors of the kimchi with mustard root was lower than that of control due to bitterness and pungency. But when the pH of kimchi reached the optimum stage, the scores for texture and savory flavor of kimchi with mustard root were higher than that of the control. Then overall quality score for kimchi with mustard root increased as bitterness decreased.

The purpose of this research aims to reveal how radish kimchi (Jong-ga) differs in Jong-ga recipes and old cookbooks. To accomplish this, old cookbooks ( Soowoonjabbang , Jusiksiui , Eumsikbangmunnira , Siuejunsuh , Banchandeungsok , and Buinpilji ) were reviewed and 8 Jong-ga recipes (Seogye Park Se-dang from the Bannam Park clan Jong-ga, Myungsukgong from the Changnyeong Jo clan Jong-ga, Nampa Park Jae-gyu from the Milyang Park clan Jong-ga, Geunggudang Kim Joong-jeung from the Gwangsan Kim clan Jong-ga, Dongchundang Song Jun-gil from the Eunjin Song clan Jong-ga, Myeongjae Yun Jung from the Papyung Yun clan Jong-ga, Daeseunggong Ryu Cha-dal from the Munhwa Ryu clan Jong-ga, Inmukjae Son Sung-jeung from the Milseong Son clan Jong-ga) from five areas were reviewed. We classified the radish kimchi into five categories, radish kimchi, Dongchimi, kkakdugi, Seokbakji and Nabak kimchi and other kimchi. According to old cookbooks, most kimchi was made with radish, cabbage, cucumber, pear, yuju, fish meat, and salt. Modern Jong-ga is made of seasoned radish, sticky rice paste, seafood, sugar, powdered pepper, fish sauce and salt. This study helps to understand notable clans’ cultures via their recipes for kimchi.

This study compared and analyzed the consumption and amount of red pepper used in Baechu Kimchi (cabbage Kimchi) especially the amounts used in Kimchi recipes with respect to the passage of time from the 1930s to the 2010s. In this analysis, 78 recipes for cabbage Kimchi were taken from books, daily newspapers and magazines from 1930 to 2014 and collected for comparison. The result of the study showed that the consumption and inclusion of dried red pepper powder in cabbage Kimchi increased. The average consumption of red pepper in the 1930s was 5.75 g, and the number went up to 8.83 g in the 1940s, to 13.8 g in the 1950s, and to 20.25 g in the 1960s. The amount dramatically increased from 1970 to 1980 (53.37 g) and kept rising until 2010 (71.26 g). The average consumption of red pepper in cabbage Kimchi in the 2010s is about 12 times that of the 1930s.

피부의 피부 노화, 질환, 훼손은 내부적인 요인으로서 활성산소라는 사실이 밝혀진 이래로 합 성 항산화제를 대체할 수 있는 천연물 항산화제에 대하여 많은 연구가 진행 중이다. 이들 중에 지실은 오래전부터 만성적인 염증, 알리지 완화, 황산화 기능을 하는 것으로 알려져 왔다. 미생물을 이용한 발 효는 조직에 결합 되어 있는 생리활성 물질의 유리로 생체이용율(bioavailability) 훨씬 높아지는 것으로 알려 졌다. 따라서 본 연구는 지실 열수 추출물을 기질로 GRAS 알려진 균주를 이용하여 발효를 수행하 고 발효가 항산화 능력에 미치는 영향에 대하여 알아보고자하였다. 지실 열수 추출물은 항산화 기능을 가지고 있는 hesperidine, naringine, luteoilin, imperatorin등의 플라보노이드 및 furocoumarin등이 동정 이 되었고 함유량은 hesperidine naringine, imperatorin, luteolin 순이었다. 열수 추출물을 기질로 하여 분리된 Leuconostocs sp. strain JYK로 발효를 수행한 결과 지실 열수 추출물을 사용한 경우에는 71.2±4.58 (mg/g)의 총 페놀 함량이 있는 것으로 측정이 되었고 반면에 발효 추출물에는 89.2±13.47 (mg/g)으로 약 25.3% 증가된 것으로 나타났다. 총 플라보노이드 화합물은 지실 열수 추출물에는 25.1±4.12 (mg/g)의 총 플라보노이드 함량이 있는 것으로 측정이 되었고 반면에 발효 추출물에는 31.0±4.06 (mg/g)으로 약 23.5% 증가된 것으로 나타났다. DPPH 소거능은 지실 열수 추출물에는 70.9% 반면에 발효 추출물은 86.2% 측정이 되었다. 총 항산화 능력은 18.7% 발효추출은 26.6%로 발 효를 통하여 약 40% 증가하였다. 따라서 미생물 발효를 통하여 천연물에 포함이 되어있는 기능성 물질 에 대한 생체 이용률을 높인다면 산화적 스트레스에 의한 피부 노화 완화 및 개선 작용으로 기능성 화 장품 및 식품의 소재로 활용 가치를 높여 줄 것으로 기대를 한다.

The purpose of this study was to analyze average kimchi intake, general characteristics, frequency of daily meal intake, intakes of vegetables and fruits, and nutrient intakes in four serving size groups based on data from the Korea National Health and Nutrition Examination Survey 2010~2012. The results showed an average amount of kimchi intake in subjects of 115.6 g, ranging from 0 g to 605.94 g. For daily meal intake except snacking according to kimchi serving size, all daily meal intakes increased significantly with increasing kimchi serving size (p<0.0001), and tendency of kimchi intake increased with more eating-out. As kimchi serving size increased, total intakes of vegetables and salted vegetables increased significantly (p<0.0001). However, unsalted vegetables intake did not show significant difference. Intake of fruits also increased with increasing kimchi serving size. As the serving size of kimchi increased, intakes of energy, carbohydrates, protein, fat, sodium, and potassium increased significantly (p<0.0001). For intake of sodium, intakes of all groups exceeded 2,000 mg, which is the recommended level for Koreans. Moreover, the fourth serving size group consumed three times (6,546.35 mg) more sodium than the recommended level.

묵은 김치의 높은 염도와 장기간 저장에 따른 단점을 해소하기 위해 염도와 발효온도를 다르게 하여 제조한 김치를 단기간 숙성하여 묵은 김치의 독특한 풍미와 조직감을 유지하는 묵은 김치 숙성방법의 기초를 제공하고자 하였다. 묵은 김치의 염도 변화는 발효 후 저장 0주차에 증가하였다가 이후 저장기간 동안 유의적으로 감소하였고(p<0.05), 시료의 초기염도에 따라 저장기간 중 염도 변화가 뚜렷하게 구분되었다. 발효온도에 따른 차이는 저장 6주차까지 큰 차이를 보이지 않았으나, 저장 12주차에는 1.6% 염도의 경우 12℃에서 발효한 시료가 18℃의 시료보다 높은 염도를 나타냈고, 2.4% 염도의 시료와 3.2% 염도의 시료에서는 발효온도가 낮을수록 염도의 감소 속도가 빨랐다. pH는 발효 후 저장 0주차에 유의적으로 감소하였으며, 염도가 높을수록 pH가 비교적 높게 나타났고, 저장기간이 늘어남에 따라 발효온도가 높을수록 pH의 값이 높게 나타났다. 산도는 발효 후 저장 0주차에 유의적으로 증가한 뒤 염도와 발효온도에 따라 변화하였다. 산도는 염도가 낮을수록 유의적으로 높은 산도를 나타냈고, 발효온도에 따른 산도의 변화는 발효 후 저장 0주차 때 발효온도가 높을수록 산도가 높게 나타났지만, 저장기간 중 발효온도에 따른 산도는 큰 차이를 보이지 않았다(p<0.001). 경도는 발효 후 저장 0주차에 감소한 뒤 염도와 발효온도에 따라 변화하였고(p<0.05), 저장 6주차까지 3.2% 염도의 시료에서 경도가 가장 높게 나타났다. 두께의 변화는 저장기간과 염도에 따른 차이를 보이지 않았고, 발효온도에 따라 12℃에서 발효한 시료보다 18℃에서 발효한 시료에서 두께의 값이 더 큰 것으로 나타났다. 총균수는 발효 후 저장 0주차에 유의적으로 증가하여 7.18~8.89 logCFU/mL 사이의 높은 값을 나타냈고, 이후 저장기간에 따라 감소하였다(p<0.001). 염도에 따른 총균수는 H시료에서 가장 높았고, 발효온도에 따른 총균수의 차이는 발효 후 저장 0주차에 12℃에서 발효한 시료가 높은 값을 나타냈지만, 이후 저장기간 동안 18℃에서 발효한 시료에서 높은 값을 보였다.

Obesity, most often defined as a body mass index (BMI) of ≥30 kg/m2 caused by an imbalance between energyintake and expenditure. It is widely recognized as the largest and fastest growing public health problem in the developed anddeveloping world. Obesity results by an increase in adipose tissue mass, resulting from the multiplication of fat cells fol-lowed by adipogenesis and increased deposition of intracellular cytoplasmic triglycerides. In this study, we investigated theanti-adipogenic properties of the extracts (KEs) obtained from Kimchi (Korean traditional fermented vegetable) fermentedusing Kimchi refrigerator under different storage conditions. The intracellular lipid droplets in the differentiated adipocyteswere also measured. We observed that the KEs significantly lower the contents of cellular triglyceride and formation ofintracellular lipid droplets. These results suggested that KEs have anti-adipogenic effects and may contribute to food indus-tries in developing functional.

본 연구에서는 김치로부터 W. cibaria 0D17와 W. confuse 0D23를 생화학적 특성 분석과 16s rRNA 염기서열 분석을 통해 분리, 동정하였으며, W. cibaria 0D17와 W. confuse 0D23 배양 상등액이 L. monocytogenes에 대한 항균 효과가 있는 것으로 나타났다. 또한, 실시간 정량 PCR을 통해 W. cibaria 0D17 및 W. confusa 0D23가 L. monocytogenes 를 공동 배양했을 때의 생육억제 효과를 분석한 결과, 37℃에서는 생육 억제 효과가 있는 것으로 확인되었다. 따라서, 김치 유래 Weissella spp. 가 갖는 L. monocytogenes에 대한 항균 활성에 대한 기초 자료로 활용가능 할 것으로 판단되며, W. cibaria 0D17 및 W. confusa 0D23가 생산하는 bacteriocin 등의 항균 물질 특성에 대한 연구가 추가 적으로 진행될 필요가 있을 것이다.