발효 화장품의 인식 및 한방 화장품과의 만족도 비교 연구

이미선,리순화 한국피부과학연구원 2010 대한피부미용학회지 Vol.8 No.3

본 연구는 발효 화장품에 대한 인식과 개선점을 알아보고, 한방 화장품과의 만족도를 비교함으로써 발효 화장품의 현시점을 알아보고자 서울, 경기도에 거주하는 발효 화장품 사용자 134명과 한방 화장품 사용자 107명, 총 241명을 대상으로 설문을 진행하였다. 발효 화장품의 재사용 구입 의사에 관하여 발효 화장품 사용자 90% 이상이 재 구매 하겠다고 응답했고, 한방 화장품 사용자 역시 50% 이상이 발효화장품 구매 의사를 나타냈으며 인식조사 결과에서 발효 화장품 사용자 31%와 한방 화장품 사용자 30%는 발효 화장품을 인공 화학성분이 들어가지 않은 화장품으로 인식하고 있었다. 화장품 사용자 만족도 비교 결과에서는 발효 화장품 사용자 41%가 에센스 제품에 가장 만족하였고, 한방 화장품 사용자는 36%가 영양크림에 가장 만족하는 것으로 나타났다. 발효 화장품의 개선점을 조사한 결과 발효, 한방 화장품 사용자 모두 브랜드력 강화와 가격의 저렴화를 높게 응답하였다. 연구 결과, 발효 화장품이 화장품 시장에 자리매김할 경쟁력을 가지고 있다고 판단되며, 중년층 이상의 고객을 확보하는 프로그램이 개설되어야 하며, 발효 화장품을 개발 시 크림류 제품의 만족도를 높이는데 중점을 두어야 한다고 사료된다. As 3 out of the 5 most healthy foods in the world have turned out to be fermented food, people from all around the world are taking note of fermentation. Even in the cosmetics industry, fermented cosmetics have been more and more increasingly introduced, creating a market emphasizing the positive image that the healthy fermented substances are environment-friendly and that it also aids skin health. The subject of research was set as 134 fermented cosmetics users, 107 'Korean Medicine Herb' cosmetics users, a total of 241 individuals who live in Seoul and Gyeonggi-do. The research method was through surveys. The research results are the following. The research results on the perception of fermented cosmetics shown that both users of fermented and 'Korean Medicine Herb' cosmetics knew fermented cosmetics as cosmetics that doesn't use artificial chemical substances. The source of information about fermented cosmetics was salesmen for both users of fermented and 'Korean Medicine Herb' cosmetics. The results of the satisfaction level comparison has shown that users of fermented cosmetics were satisfied the most with essence products while the users of 'Korean Medicine Herb' cosmetics were satisfied most with skin food(nourishing cream) products. In the product quality comparison research, users who have responded that they couldn't really see the difference between fermented and Korean Medicine Herb cosmetics have taken up the largest proportion. Also, it has shown that there were many cases, domestically, where users of general cosmetics switched to fermented cosmetics. Some criteria for improvement were, enhancing brand quality and lowering prices for both types of cosmetics. Survey asking whether if the customers will continue using the product showed 90% positive for fermented cosmetics and 50% for 'Korean Medicine Herb' cosmetics. These research results tell us that fermented cosmetics have sufficient competitiveness to position itself in the cosmetics market. It is hoped that the brand's position will be strengthened soon and that this research can be used as basic information for the expansion and promotion of fermented cosmetics market.

연구논문 : Aspergillus oryzae로 발효한 자색당근을 첨가한 발효유의 품질 및 관능 특성에 관한 연구

신배근 ( Bae Keun Shin ),강선아 ( Suna Kang ),한정인 ( Jung In Han ),박선민 ( Sunmin Park ) 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.3

In this study, we compared the organoleptic and other qualities of fermented milk containing 10 or 15% purple carrot extract that had either been previously fermented with Aspergillus oryzae or not fermented. Fermentation characteristics, pH, chromaticity, viscosity, viable cell counts, and sensory evaluations were measured. The pH and acid values did not differ between purple carrot extract fermented with Aspergillus oryzae and non-fermented extract. Viable cell counts were significantly higher in 15% purple carrot extract fermented with Aspergillus oryzae compared to the control after fermentation. Regarding characteristic changes, purple carrot extract fermented with Aspergillus oryzae group showed a lower red value but higher yellow value compared with non-fermented purple carrot extract due to heat-sterilization. Both fermented and non-fermented extract groups showed significantly increased viscosity compared to control. In the sensory evaluation, 15% purple carrot extract fermented with Aspergillus oryzae showed the highest score. In conclusion, addition of 15% purple carrot extract fermented with Aspergillus oryzae resulted in a superior fermented milk product.

Aspergillus oryzae로 발효한 자색당근을 첨가한 발효유의 품질 및 관능 특성에 관한 연구

신배근,강선아,한정인,박선민 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.3

In this study, we compared the organoleptic and other qualities of fermented milk containing 10 or 15% purple carrot extract that had either been previously fermented with Aspergillus oryzae or not fermented. Fermentation characteristics, pH, chromaticity, viscosity, viable cell counts, and sensory evaluations were measured. The pH and acid values did not differ between purple carrot extract fermented with Aspergillus oryzae and non-fermented extract. Viable cell counts were significantly higher in 15% purple carrot extract fermented with Aspergillus oryzae compared to the control after fermentation. Regarding characteristic changes, purple carrot extract fermented with Aspergillus oryzae group showed a lower red value but higher yellow value compared with non-fermented purple carrot extract due to heat-sterilization. Both fermented and non-fermented extract groups showed significantly increased viscosity compared to control. In the sensory evaluation, 15% purple carrot extract fermented with Aspergillus oryzae showed the highest score. In conclusion, addition of 15% purple carrot extract fermented with Aspergillus oryzae resulted in a superior fermented milk product.

Physicochemical Properties of Long-term Fermented Kimchi

( Min Hee Nam ),( Chang Suk Kong ),( Soon Sun Bak ),( Yang Bong Lee ),( Sook Hee Rhee ),( Kun Young Park ) 부산대학교 김치연구소 2009 김치의 과학과 기술 Vol.12 No.-

Physicochemical properties of commercial long-term fermented kimchies which are widely available in Korea were investigated. The commercial long-term fermented kimchies were fermented almost more than 6 months. Average values for saltiness, pH and acidity of the long-term fermented kimchies were 3.0±0.5%, 4.0±0.2, and 1.88±0.76%, respectively. The long-term fermented kimchi showed similar Leuconostoc sp. and Lactobacillus sp. counts as baechu kimchi ripened properly during fermentation. The amount of Leuconostoc sp. and Lactobacillus sp. of the long-term fermented kimchi were 10(7~8) CFU/mL and 10(4~7) CFU/mL, respectively. The long-term fermented kimchi showed 0.32±0.18 lightness, 1.73±0.98 redness, 0.52±0.31 yellowness. Long-term fermented kimchi showed higher lightness, redness, yellowness than well-fermented standardized baechu kimchi. Breaking strength of long-term fermented kimchi was higher than that of well-fermented standard baechu kimchi.

유청과 콩가루를 활용한 단백질 강화발효유의 품질특성

조준희 ( Jun Hee Jo ),양희선 ( Hee Sun Yang ),최유진 ( Yu Jin Choi ),이상천 ( Sang Cheon Lee ),최봉석 ( Bong Suk Choi ),박태영 ( Tae Young Park ),김진경 ( Jin Kyeong Kim ),허창기 ( Chang Ki Huh ) 한국유가공기술과학회 2014 Journal of Dairy Science and Biotechnology (JMSB) Vol.32 No.2

단백질이 풍부한 소재를 혼합한 강화발효유를 통해 노년층에게 요구되는 단백질과 프로바이오틱스를 공급하고자, 유청단백질과 볶음 콩가루를 혼합하여 발효유를 제조하고, 관능검사, 일반성분 및 유리아미노산 분석, 저장성 검사 등을 실시한 결과는 다음과 같다. 발효유의 제조과정에서 콩가루를 발효 전에 첨가하고, 합성향료는 첨가하지 않으며, 스타터는 액상 타입을 사용하는 것이 높은 기호도를 얻을 수 있는 것으로 나타났으며, 유청단백질은 발효 후에 혼합하는 것이 발효유의 겔화를 방지할 수 있었다. 콩가루 첨가량에 따른 관능평가 결과로서, 5% 첨가구에서 가장 높은 기호도를 보였다. 저장성 평가에서, pH와 산도는 일반발효 유와 강화발효유에서 저장기간 4주 동안 큰 유의적인 차이를 보이지 않았고, 유산균수는 저장기간 2주부터 차이를 보이기 시작하여, 4주가 경과한 후 log/cfu 값이 일반발효유의 8.34에 비해 콩가루와 유청단백질 첨가 강화발효유에서 8.05로 낮게 나타났으나, 이와는 대조적으로 총균수는 4주가 경과한 후 일반발효유의 3.90보다 강화발효유에서 4.02로 높게 나타났다. 조단백질 함량은 시료 100 g당 강화발효유가 8.77 g으로 대조구인 일반발효유보다 약 3.5배 높았으며, 조지방과 탄수화물 함량은 각각 4.21 g과 10.72 g으로 대조 구의 3.92 g과 9.28 g보다 약간 높았다. 식이섬유 함량은 콩가루 첨가의 영향으로 강화발효유에서 1.67 g으로 일반발효유보다 2.7배 높게 나타났다. 유리아미노산 분석결과, 단백질 강화발효유의 아미노산 함량이 일반발효유의 2.6 mg/ 100 g에 비해 37.9 mg/100 g으로 비약적으로 증가했을 뿐만 아니라, 필수 아미노산 비율도 34.6%에서 56.7%로 높게 분석되어 단백질 강화발효유가 영양적 측면에서 높은 가치를 나타낼 것으로 보인다. This study was carried out to investigate the quality characteristics of protein enriched fermented milk made with whey and soybean flour. Protein-enriched fermented milk was prepared as follows: Soybean flour was added before fermentation. No synthetic aroma was added. The fermentation starter culture was ABT-4 (Chr. Hansen). Whey protein was added after fermentation. Sensory evaluation indicated that sample containing soybean flour amount of 5% were better than other samples. The pH values and titratable acidities of stored protein-enriched fermented milk and fermented milk, respectively, were not remarkably different. Crude protein was more than 3 times higher in protein-enriched fermented milk (8.77%) than in fermented milk (2.49%). The crude fat content of protein-enriched fermented milk was not remarkably different compared to that of fermented milk. Dietary fiber was more than 2.7 times higher in protein-enriched fermented milk (1.67%) than in fermented milk (0.62%), and the free amino acid content was more than 14 times higher in protein-enriched fermented milk (37.9%) than in fermented milk (2.6%).

혐기성 박테리아, 효모 및 곰팡이로 제조된 synbiotics 첨가 축우용 완전혼합사료의 성분 변화 및 발효 특성에 미치는 영향

이신자(Shin Ja Lee),신년학(Nyeon Hak Shin),정호식(Ho Sik Jung),문여황(Yea Hwang Moon),이상석(Sang Suk Lee),이성실(Sung Sill Lee) 한국생명과학회 2009 생명과학회지 Vol.19 No.2

본 시험은 혐기성 박테리아, 효모 및 곰팡이로 제조한 synbiotics를 TMR에 첨가하여 7일 동안 발효시킨 후, 성분함량의 변화 및 개봉하여 공기에 노출시킨 기간에 따른 발효특성의 변화를 알아보기 위하여 수행되었다. 처리구는 무처리구인 US구, 혐기성 박테리아와 prebiotics로 구성된 BS구, 혐기성 효모와 prebiotics로 구성된 YS, 혐기성 곰팡이와 prebiotics로 구성된 MS구, 혐기성 박테리아와 혐기성 곰팡이 및 prebiotics를 조합한 BMS구, 혐기성 효모와 혐기성 곰팡이 그리고 prebiotics를 조합한 YMS구, 혐기성 박테리아와 혐기성 효모 그리고 prebiotics를 조합한 BYS구, 혐기성 박테리아, 효모 및 곰팡이 복합물과 prebiotics를 조합한 BMYS구로서 총 8 처리구로 나누었다. 개봉 후 노출기간(1, 3, 5, 7, 14, 및 21일)별 3반복으로 총 144개의 bag을 공시사료로 제조하였다. 혐기 발효 TMR의 개봉 후 성분함량과 공기노출에 따른 발효특성에 대한 결과를 요약하면 다음과 같다. 혐기 발효시킨 TMR의 수분함량은 약 41~45% 범위로서 원 사료와 비슷한 수준이었다. 조단백질 함량은 기초 사료에 비해 무처리 대조구에서는 11.7~14.8% 줄어들었으나, BMYS 처리구에서는 약 11%가 증가되었다. BMYS 처리구에서는 조섬유 함량이 기초사료에 비해 약 32% 감소되었고, NDF 및 ADF도 각각 15.5% 및 26.1%가 감소되었다. 공시사료의 내부온도는 개봉 7일째에 전 처리구에서 높게 나타났다. 발효 TMR의 pH는 개봉 5일까지는 처리 간에 차이가 없었으나, 개봉 7일 이후부터는 높아졌고, BMS구에서 개봉 14일째에 가장 높았다(P<0.05). 산에 대한 완충능력은 개봉 후, 시간이 경과함에 따라 산의 첨가량이 많아져 완충능력이 높아지는 경향으로서 대체로 개봉 7일 이후부터 시작하여 14일째에 peak를 이루었다. 발효 TMR 즙액의 NH3-N 농도는 개봉 후 5일째에 peak를 이루었으며, 휘발성지방산 함량은 매우 낮은 수준이었다. 이상의 결과로 볼 때, BMYS 처리구에서 단백질 함량은 높아지고, 섬유소함량은 낮아졌지만, 공기 중 노출기간별 발효 특성에서는 혐기성 synbiotics의 첨가에 따른 영향은 없는 것으로 나타났다. In order to investigate the effects of synbiotics on change of chemical composition and fermentation characteristics of total mixed ration (TMR), eight TMRs fermented by synbiotics composing the anaerobic microbes (bacteria, yeast, mold) were alloted to the experimental treatments. Treatments were composed of untreated synbiotics(US), bacterial synbiotics (BS), yeast synbiotics (YS), mold synbiotics (MS), bacterial and mold synbiotics (BMS), yeast and mold synbiotics (YMS), bacterial and yeast synbiotics (BYS), and bacterial, yeast and mold synbiotics (BYMS). After 7 days of anaerobic fermentation, fermented-TMRs were exposed to air during 1, 3, 5, 7, 14 and 21 days. One hundred forty four (8 treatments × 6 exposing days × 3 replications) fermented-TMRs were manufactured by vinyl bag sized of 43 cm by 58 cm. The results obtained were as follows. Moisture contents of the fermented TMRs anaerobically ranged from 41% to 45%, and was similar to those of basal TMRs. As results of anaerobic fermentation, the concentration of crude protein was decreased by 11.7% to 14.8% in the untreated sample, while was rather increased by 11% when the TMR was fermented with BMYS. And also BMYS treatment showed decreases by 32% for crude fiber, 15.5% for NDF and 26.1% for ADF. Internal temperature of fermented-TMRs was highest at 7 day of exposing in the air. The pH of fermented-TMR juice was significant difference between treatments after 7 day of exposing in air, and that of BMS was highest at 14 day after exposing in air (P<0.05). Acid buffering capacity was increased in proportion to the exposing day of TMR, and peaked at 7 or 14 days after exposing. Ammonia concentration of fermented-TMRs was highest at 5 day after exposing in the air. Individual volatile fatty acid of fermented-TMR juice was very low level in all treatments. Although BMYS treatment to TMR inclined to increase in crude protein and decrease in fibers, but there were no positive effects on the fermentation characteristics after exposing in the air by supplementation of anaerobic synbiotics to TMR.

관능이 개선된 발효두유 제조를 위한 젖산균 분리,동정 및 특성

정민기 ( Min Gi Jung ),김수인 ( Su In Kim ),허남윤 ( Nam Youn Hur ),성종환 ( Jong Hwan Seong ),이영근 ( Young Geun Lee ),김한수 ( Han Soo Kim ),정헌식 ( Hun Sik Chung ),김동섭 ( Dong Seob Kim ) 한국미생물생명공학회(구 한국산업미생물학회) 2016 한국미생물·생명공학회지 Vol.44 No.1

본 연구에서는 선행 발효두유에서의 산미·이취를 개선시키기 위해 한국 전통발효식품인 김치로부터 젖산균을 분리 및 동정하였다. 분리된 89주의 균주 중 두유 발효 시 산미·이취를 생성하지 않는 균 3주(Strain No. R53, R83, R84)를 임의로 분리하였다. 생물학적, 형태학적 및 16S rRNA 유전자 염기서열 등과 같은 생화학적 분석 결과 최종적으로 3주의 균은 W. koreensis 동정되었다. 최종적으로 이 3주의 균중 가장 산미·이취를 적게 생성하는 것으로 판단되는 Strain No. R83을 최종 실험 균주로 사용하였으며 이 균주를 W. koreensis KO3로 명명하였다. W. koreensis KO3을 이용하여 최적 발효두유를 제조하였으며 이화학적 특성을 알아보았다. 30℃에서 12시간 발효시켰을 때 생균수가 8.71 × 10(8) CFU/ml로 가장 생육이 뛰어났으며, 이때의 pH와 산도는 각각 6.02, 0.33%를 나타내었다. 일반성분은 수분 94.06%, 조회분 0.18%, 조단백 2.71%, 조지방 1.16%, 조섬유 0.01%로 측정되었다. 아미노산 분석 결과 27종의 아미노산과 유도체들이 확인되었다. 단맛을 가지는 아미노산으로 알려진 serine, glycine, threonine, alanine, aspartic acid 함량이 증가하였고 발효 전에는 검출되지 않았던 ornithine이 생성되었다. 관능평가에 있어서는 선행 발효두유에 비해 모든 항목에서 개선된 평가를 얻었다. 따라서 관능검사, pH 및 산도 그리고 아미노산 분석을 결과를 토대로 볼 때 W. korensis K03로 제조한 발효두유는 음료로서 가능성이 있다고 생각되며 향후 연구를 통해 기능성 성분이 탐색 된다면 새로운 형태의 건강식품개발의 기초 자료로서 활용 가능할 것으로 보인다. In order to improve the sour taste and foul odor of fermented soymilk, bacteria were isolated from kimchi and identified. Of the 89 bacterial strains isolated from kimchi, 3 isolates produced fermented soymilk with a sour taste and foul odor. The selected bacterial strains R53, R83, and R84 were identified by morphological, biochemical, and 16S rRNA analyses as Weissella koreensis. The strain R83, which produced fermented soymilk having the mildest sour taste and foul odor, was selected for further investigation and named W. koreensis KO3. The optimum culture condition for the fermentation of soymilk by W. koreensis KO3 was at 30℃ for 12 h. When soymilk was fermented under the optimum culture conditions, the viable cell count reached up to 8.71 × 10(8) CFU/ml and pH and acidity reached as low as 6.02 and as high as 0.33%, respectively. Twenty-seven amino acids and their derivatives were detected in fermented soymilk. The amounts of serine, glycine, threonine, alanine, and aspartic acid, which contribute to a sweeter taste, increased during fermentation. Orinithine, which was not detected before fermentation, increased during fermentation. Sensory evaluation showed that W. koreensis KO3-fermented soymilk has improved bean, roasted nut, and sour flavors as well as an enhanced mouthfeel, appearance, preferability, and overall acceptability compared with those of standard fermented soymilk. With further study and development, soymilk fermented by W. koreensis KO3 could serve as a health-promoting food with favorable sensory qualities.

Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages

Tamang Jyoti Prakash 한국식품연구원 2022 Journal of Ethnic Foods Vol.9 No.-

One of the important dietary cultures of the Himalayan people is consumption of fermented foods and drinking of alcoholic fermented beverages, which are traditionally produced by the multiracial and multiethnic communities of the Himalayan people using their ‘ethno-microbiological’ knowledge of food fermentation. Besides delicacy, ethnical and cultural values, the Himalayan fermented foods are also the hubs of biological resources of beneficial and functional microorganisms which have been contributing health-promoting benefits to thousands of Himalayan people with a dearth of modern food products. There is no or rare publications on sporadic history, antiquity and origin of the Himalayan fermented foods. We designed questionnaire and sought information from different communities in different places of the Himalayas on oral history, legendries on origin and antiquity of fermented foods and alcoholic fermented beverages. Hence, the present article discusses the food culture, oral history, legendries and antiquity of some Himalayan fermented foods and alcoholic fermented beverages in the Himalayan regions, and also to validate the scientific evidence-based ethno-microbiological practices performed by the Himalayan people for food fermentation.

Anticardiovascular Diseases Effects of Fermented Garlic and Fermented Chitosan

Kim, Hyun-Kyoung,Lee, Jeong-Hun The International Promotion Agency of Culture Tech 2018 International Journal of Advanced Culture Technolo Vol.6 No.4

Garlic is a medicinal plant used throughout the world for its anti-inflammatory, antioxidant, and antiplatelet activities. Chitosan is a natural polysaccharide obtained from chitin, and derivatives of chitosan have been shown to inhibit platelet aggregation and adhesion. We hypothesized that fermented preparations of these products may possess stronger antiplatelet effects than the non-fermented forms owing to the increased bioavailability of the bioactive compounds produced during fermentation. Therefore, we compared these compounds via in vitro and ex vivo platelet aggregation assays by using standard light transmission aggregometry and ex vivo granule secretions from rat platelets. We found that fermented preparations exerted more potent and significant inhibition of platelet aggregation both in vitro and ex vivo. Likewise, ATP release from dense granules of platelets was also significantly inhibited in fermented preparation-treated rat platelets compared to that in non-fermented preparation-treated ones. We concluded that fermented preparations exerted more potent effects on platelet function both in vitro and ex vivo, possibly as a result of the increased bioavailability of active compounds produced during fermentation. We therefore suggest that fermented products may be potent therapeutics against platelet-related CVDs and can be used as antiplatelet and antithrombotic agents.

젓갈과 고추 첨가 형태가 김치 기호도에 미치는 영향

황금희,유영균,정두례,조남철,정난희 한국식품영양학회 2000 韓國食品營養學會誌 Vol.13 No.3

김치에 첨가되는 소금, 고추. 젓갈 등 재료의 종류와 첨가량. 숙성 기간을 달리한 김치를 제조하여 이화학적 성질과 관능검사를 실시하였다. 김치의 pH는 제조당일에는 건고추군의 김치가 다른군 김치보다 높게 나타났고, 생갈은고추군과 건고추군의 새우젓군 김치가 높게 나타났다. 숙성 3일은 모든 김치의 pH가 급격히 감소하였고, 숙성 기간이 길어지면서 점차 감소하였다. 김치의 염도는 양념 조건에 관계없이 숙성 5일까지 약간 감소하는 정도였고, 숙성은 염도의 변화에 영향을 주지 않았다. .김치의 적정산도는 양념 조건에 따라 약간의 차이를 보여 제조당일은 혼합고추군. 멸치 액젓군 김치가 다른 김치보다 현저하게 높았고, 숙성 적기인 5일에는 고추의 종류에 관계없이 새우젓군 김치가 더 높은 값을 나타냈다. 김치의 아스코르브산의 변화는 모든 김치에서 숙성 초기와 숙성적기 이후에 급격한 감소를 보였다. 관능검사 결과를 종합적으로 비교해 보면 외관과 색을 건갈은고추군 김치가 낮게 나타났고, 신맛은 고추의 종류에 상관없이 젓갈군에서 강하게 평가되었으며 탄산미 또한 젓갈군이 높게 평가받았고 특히 멸치젓군이 새우젓군보다 약간 높았다. 짠맛은 혼합젓갈군이 가장 강했다. 조직감은 생갈은고추군과 멸치액젓군 김치가 가장 좋았고 건갈은고추과 대조군 김치가 가장 낮았다. 이취는 건갈은고추군 김치가 낮게 나타났고 생갈은고추군의 대조군 김치와 혼합고추군의 새우젓군 김치가 강하게 나타났다. 종합적인 맛은 생갈은고추군, 혼합고추군, 건갈은고추군 순서 이있으며 젓갈군 김치가 대조군 김치보다 월등히 높게 나타났으나 젓갈의 종류에는 크게 영향 받지 않았다. This study was conducted to examine the additive effects of the kinds and the levels of red pepper, fermented seafoods(anchovies and shrimps), on the properties of Kimchis for 9 days at 18℃ fermentation. The pH of all Kimchis decreased during fermentation, raw red pepper, dried red pepper and fermented shrimps added Kimchis was higher. Salinity of Kimchis was 2.34∼2.55%(w/w) and titratable acidity were higher in mixed red pepper and fermented anchovy added Kimchis than others. Ascorbic acid contents of all Kimchis were decreased as fermentation increased. Through all fermentation period, appearance & color was the worst in dried red pepper added Kimchis, sourness and saltiness were higher in fermented seafoods added Kimchis than others, carbonated flavor was higher fermented anchovies than fermented shrimps added Kimchis, texture had the highest scores in raw red pepper, fermented anchovies added Kimchis, the lowest scores in dried red pepper, deleted fermented seafoods added Kimchis. Off-flavor was higher in raw red pepper, deleted fermented seafoods added Kimchis and mixed red pepper, fermented shrimps added Kimchis than others, overall eating quality was decreased raw red pepper added Kimchis > mixed red pepper added Kimchis > dried red pepper added Kimchis.