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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.
연구논문 : 고등학생의 김치이용 태도 및 급식 메뉴 개발 연구
문정민 ( Jung Min Moon ),김희섭 ( Hee Sup Kim ) 한국식생활문화학회 2010 한국식생활문화학회지 Vol.25 No.5
Kimchi is the most well-known Korean traditional food, but it is also the main leftover of school lunch and dinner menus. This study aimed to familiarize teenagers with kimchi through school meals and to increase their daily kimchi intake, ultimately by appealing to the young generation`s taste. A questionnaire survey was conducted in the Ansan area to examine student`s acceptability of kimchi and their attitudes toward kimchi. Approximately 65% of males and 67% of female students liked the moderately fermented and pungent taste of kimchi. Kimchi served in school meals was regarded as nutritional but cheap. Approximately 72% of male and 82% of female students responded that they liked menu items using kimchi. Approximately 48% of students responded that menu items using kimchi in schools are not diverse. Students preferred meat as an ingredient in kimchi. The preferred cooking methods were stir-frying and frying, whereas boiling was the least favorite. Based on the survey results, ten kimchi menu items had been developed. The suitability of the menu was evaluated by students and cooks. Six kimchi items, including Kimchi mixed with rice, chicken, soybean sprouts, Kimchi cheese rice, stewed beef ribs with kimchi, rice topped with kimchi curry, kimchi cheese meat roast, and kimchi udong were considered appropriate for school meals, whereas kimchi kangchong, kimchi topokki, kimchi stew with surimi, and frozen Pollack kimchi soup were not suitable as menu items. Kimchi topokki was not accepted by students, while kimchi kangchong was not accepted by cooks. Cooks judged the suitability of a menu item by the cooking process and cooking times, whereas students judged an item by its sensory preference. Approximately 63% of students responded that kimchi intake has increased by participating in the development of kimchi dishes.
Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life
김미주,Hae-Won Lee,Mo-Eun Lee,Seong Woon Roh,Tae-Woon Kim 한국미생물학회 2019 The journal of microbiology Vol.57 No.6
To develop a starter culture system for improving the shelflife and quality of kimchi, we prepared a mixed starter composed of Lactococcus lactis and Leuconostoc citreum. Two strains, L. lactis WiKim0098 and Leu. citreum WiKim0096, showed high antimicrobial activity and mannitol productivity, respectively. These lactic acid bacteria (LAB) were introduced as a starter into kimchi following cultivation in foodgrade liquid medium. Two kimchi samples, with and without starter, were fermented for 12 days at 10°C. Compared to the control kimchi without starter, a lower initial pH and higher number of LAB were observed in kimchi with starter at 0 day. However, the starter in kimchi prolonged the period taken by kimchi to reach to pH 4.2 by approximately 1.5-fold compared to that in the control kimchi. To estimate the effect of the starter on the flavor of kimchi, metabolite changes were evaluated by gas chromatography/mass spectrometry. In starter fermented kimchi, the levels of mannitol and amino acid, which are associated with the flavor of kimchi, were increased following fermentation. The amount of mannitol was confirmed by high-performance liquid chromatography analysis, showing concentrations of 3.4 and 5.1 mg/ml for the control and starter fermented kimchi, respectively. Thus, mixed starter inoculated with L. lactis WiKim0098 and Leu. citreum WiKim0096 may extend the shelf-life of kimchi and improve its sensory characteristics.
박은숙,이경희 대한지역사회영양학회 2000 대한지역사회영양학회지 Vol.5 No.4
The purpose of this study was to investigate the intake, preference, and utilization of kimchi in female high school students. A questionnaire was used as the instrument of investigation. The subjects were 371 female high school students in Chonbuk province. More than 80% of the subjects had eaten 8 kinds of kimchies Korean cabbage kimchi, cubed radish kimchi, radish leaves kimchi, green onion kimchi, salted cucumber, watery radish kimchi, radish root & leaves kimchi, and Korean wild radish kimchi. The subjects living in urban areas ate more stalk of sweet potato kimchi and leaf mustard kimchi, however the subjects living in rural areas ate more sedum kimchi. The subjects in large families ate more leaf mustard kimchi and sedum kimchi. The preferred kinds of kimchi were radish kimchi, Korean cabbage kimchi, cubed radish kimchi, and cucumber radish kimchi. Seventy-four point four percent of the subjects liked kimchi, whereas 1.6% of them disliked it. The reason eating kimchi was 'custom'(59.0%), 'taste'(30.7%), 'nutrition'(4.3%), 'traditional flod'(2.7%), and 'parents advice'(2.7%). 38.4% of the subjects in urban area ate kimchi for taste whereas 25.0% of them in rural area did. They prefefrred 'well fermented', 'hot', and 'very pungent' kimchi. The preferred dishes made with kimchi were stir-fried rice with kimchi, kimchi stew, pan-fried kimchi, and rice with bean sprouts & kimchi.
김치와 문화적 지식: 전라도 김치의 명칭과 구분법에 대한 인지인류학적 접근
조숙정 ( Sook Jeong Jo ) 한국문화인류학회 2007 한국문화인류학 Vol.40 No.1
This paper analyzes a case study of the folk classification of Jeollado kimchi, and applies an ethnoscientific model to reveal a system of cultural knowledge corresponding to the classificatory terms. Kimchi is classified by the people of Jeollado using an elaborately developed native terminological system. The research began by collecting 35 kinds of kimchi and eliciting 84 terms including phonetic and/or morphological variants. All 51 categories of kimchi are semantically structured in hierarchical inclusion relation. In other words, the semantic organization is characterized by an elaborate folk taxonomy. Using the method of componential analysis, distinctive semantic components and significations of various kinds of kimchi are found to exist in the Jeollado taxonomy. A second finding of the research is that kimchi is a Korean traditional fermented food closely related to climate and natural environment, and 35 kinds of kimchi are perceived and divided into 4 seasons. Kimchang-kimchi is especially prominent in the seasonal classification of kimchi. Kimchi is also classified into 6 stages according to its degree of fermentation. This fermentation classification is characterized by relationships of stage and process. A third finding of this research is the ethnographic identification of a prototypic category of kimchi. In the native speakers` folk knowledge system, baechu-kimchi seems to regarded as the most prototypic category of Kimchi. A final interesting point of this study is the intra-cultural variation of knowledge about kimchi, varying by gender and age. Cultural knowledge of kimchi is closely associated with women, especially married women, and the older generation has a more elaborate terminological system for kimchi than the younger generation. Hence, the native terminological system of kimchi is changing intra-culturally.
박채린,신동훈 동북아역사재단 2024 동북아역사논총 Vol.- No.86
이 글에서는 조선시대 조리서의 김치 조리법의 변천을 검토하면서 김치 양념의 형성 및 확산 과정을 살펴보았다. 이를 위해 15세기부터 19세기까지 오이·가지·무(이하 茄苽菁)로 만든 김치 조리법을 중심으로 양념의 재료 구성과 변천, 양념 사용에 따른 김치 제조법의 변화, 그리고 그에 따른 인식 변화까지 검토했다. 17세기까지 나타난 김치의 특징은 여름에 장(醬), 겨울에 소금물로서, 담금원의 계절성이 뚜렷하게 나타난다는 점이다. 이때까지 김치류에서 양념 사용은 매우 한정적이었다. 이는 조미보다는 보존성에 무게중심을 두었기 때문이었다. 18세기부터 나타난 제조법 변화는 크게 두 가지이다. 첫째, 향신양념이 소금물만 단독 사용하던 무김치에도 사용되었다. 이는 보존성 제고를 위한 절임 기술 개발(소금물 농도 조절 기술)이 조미 조리 변화(양념김치의 확산)와 함께 일어났기 때문이다. 둘째, 향신양념을 썼던 장수(醬水)김치가 김치에서 분리되어 숙채형으로 바뀌는 경우[미식(美食) 극대]와 생채형으로서 김치류에 잔존한 유형(국물김치류)으로 나뉘었다. 양념담금원의 출현은, 담금원에 바로 재료 및 양념을 함께 넣고 숙성시키는 방식(直接沈菜法)에서, 절인 채소를 건져 탈수한 뒤 양념에 담가 숙성시키는 방식(二次沈菜法)으로 김치 제조법의 변혁을 가져왔다. 19세기에는 젓갈, 육류, 해산물 등이 부재료로 다수 활용되었고, 무를 중심으로 여러 재료를 혼합하여 넣는 방식이 주류 제조법으로 자리매김했다. 또 복합양념의 사용으로 동일한 양념과 제조법으로서 어떠한 원재료를 선택하더라도 김치를 담글 수 있게 되었다. 그리고 이러한 변화에 따라 조리(調理) 과정이 필요하지 않으며 제조 단계에서 자연 발효가 일어나 그대로 취식이 가능한 생채(生菜)형 발효식품이 김치라는, 조선 고유의 김치 정체성이 확립되었다. 조선 후기에 등장한 복합양념은 어떠한 재료든 그 채소를 김치로 담글 수 있도록 변화시켰다. 그 결과 김치의 형태, 색, 맛, 종류의 확장성에 기여하며 지역·계층·계절별 김치의 다양성을 증가시키는 데 큰 역할을 하게 되었다 This paper examines the formation and spread of kimchi seasoning by reviewing the evolution of kimchi recipes in cookbooks from the Joseon Dynasty. To do so, it focuses on the ingredients and changes in seasoning from the 15th to the 19th century, specifically in cucumber, eggplant, and radish-based kimchi (hereafter referred to as 茄苽菁). It also explores the changes in kimchi preparation methods according to the use of seasoning, as well as the shifts in perception that followed. The distinctive feature of kimchi up until the 17th century is the clear seasonal difference in its preparation: soy sauce was used in the summer and brine in the winter. At that time, the use of seasoning in kimchi was very limited, as the emphasis was more on preservation than on flavoring. From the 18th century, two major changes in kimchi preparation emerged. First, spiced seasonings, which had previously only been used for kimchi made with brine, began to be used in radish kimchi as well. This was due to advancements in salting techniques (controlling brine concentration) for better preservation, which occurred alongside changes in seasoning practices (the spread of seasoned kimchi). Second, soy sauce-based kimchi that used spiced seasonings became divided into two forms: one that evolved into cooked vegetables for maximum flavor (美食), and another that remained in the kimchi category as a raw vegetable dish (broth-based kimchi). The introduction of seasoned brining marked a transformation in the kimchi-making process. Previously, the ingredients and season-ings were placed together and fermented immediately (direct brining method). This shifted to a two-step process (secondary brining method) where the vegetables were first salted, dehydrated, and then soaked in seasonings for further fermentation. In the 19th century, various side ingredients such as salted seafood, meats, and seafood were widely used. The method of mixing multiple ingredients, centered around radish, became the dominant way of making kimchi. Additionally, the use of complex seasonings allowed for the flexibility to make kimchi from any raw ingredient with the same seasoning and method. This led to the establishment of kimchi as a unique fermented food of Joseon, one that required no cooking, with natural fermentation occurring during the preparation stage, allowing for direct consumption. The complex seasonings that emerged in the late Joseon period made it possible to turn any vegetable into kimchi. This contributed to the expansion of kimchi in terms of form, color, taste, and variety greatly increasing the diversity of kimchi across different regions, social classes, and seasons.
창원지역 초등학교 고학년과 중학생의 김치 기호도 및 섭취실태 조사
최하영 ( Ha Yeong Choi ),정효숙 ( Hyo Sook Cheong ) 경남대학교 기초과학연구소 2014 기초과학지 Vol.31 No.-
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.
김치의 숙성 및 발효중 오염지표미생물과 유산균의 변화-제1보
김종규,윤준식,Kim, Jong-Gyu,Yoon, Joon-Sik 한국환경보건학회 2005 한국환경보건학회지 Vol.31 No.1
This study was undertaken to investigate the changes of index microorganisms and lactic acid bacteria of traditional Korean fermented vegetables (kimchi) during the ripening and fermentation period. A type of kimchi, baechoo-kimchi, was prepared and stored at $10^{\circ}C$ for 8 days. The numbers of the total aerobic bacteria, psychrotrophilic bacteria, coliform bacteria, and Escherichia coli in the kimchi and also in raw materials of the kimchi (Chinese cabbage, green onion, ginger, garlic, and red pepper) were counted using appropriate media. The highest number of aerobic bacteria was detected from ginger, then red pepper, then garlic, then Chinese cabbage, and lowest number from green onion. The highest number of psychrotrophilic bacteria was detected from red pepper, then Chinese cabbage, then garlic, then ginger, and the lowest number from green onion. Coliforms and E. coli were not detected from all of the raw materials of kimchi. Total aerobic bacteria and lactic acid bacteria of the kimchi showed gradually increasing during ripening and fermentation. The number of psychrotrophilic bacteria showed a similar level in the kimchi. Coliform bacteria were detected at the 3rd, 4th, and 5th day of the kimchi fermentation period, although they were not detected from the raw materials of the kimchi. However, the bacteria were not detected in the kimchi after 6 days. E. coli was not detected in all kimchi samples. The pH value of the kimchi gradually decreased, and acidity increased over fermentation period. This study indicates that there was contamination of coliform bacteria during the process of kimchi preparation, and lactic acid bacteria proliferated in the kimchi during fermentation inhibited the growth of coliforms. More research is needed to evaluate the inhibitory effects of each raw materials of kimchi.
소비자 특성에 따른 기능성 성분 소재 김치의 선호 분석
유창환 한국산학기술학회 2024 한국산학기술학회논문지 Vol.25 No.7
본 연구는 김치에서 분리한 건강 기능성 효과가 규명된 성분을 토대로 기능성 성분 소재 김치(항암, 아토피/알레르기 개선, 성인병 예방, 피부미용/다이어트) 상품 유형에 대한 소비자 구매 특성 및 선호를 알아보기 위한 연구로써최근 소비자들이 건강과 연계한 다양한 상품을 선택하여 이용하는 점을 반영하여 소비자 특성에 따른 기능성 성분 소재김치 선택에 미치는 요인이 무엇인지 확인하고 선택 차이에 대한 시사점을 제공하기 위해 다항로지스틱 분석을 수행하였다. 소비자 특성에 따른 기능성 성분 소재 김치(항암, 아토피/알레르기 개선, 성인병 예방, 피부미용/다이어트) 유형 선택분석 결과 중 공통성을 종합해 보면, 여자보다는 남자, 연령 및 가구원 수가 많을수록 기능성 성분 소재 김치를 선택할확률이 높게 나타났으나, 각각의 기능성 성분 소재 김치 유형에 대한 소비자의 특성을 살펴보면 차이점이 발생하였다. 또한, 본 조사를 통해 소비자들은 기능성 성분 소재가 건강증진 및 질병 예방과 밀접한 관계가 있음을 어느 정도 인지하고 있는 것을 알 수 있다. 전체적인 선택 예측 확률 분석 결과 ‘성인병 예방 성분 소재 김치’(75.7%), ‘항암 성분 소재김치’(41.3%), ‘피부미용/다이어트 성분 소재 김치(10.6%)’ 순으로 선호도가 나타났으며, 예측 적중률은 44.9%로 나타났다. 본 연구에서는 기능성 성분 소재 김치의 소비 활성화를 위해 소비자 특성을 기반하여 차별적 기술 개발 전략 수립의 필요성을 도출함으로써 향후 기능성 성분 소재 김치 소비 체계 구축에 대한 시사점을 제공하였다. This study investigated the consumer purchase characteristics and preferences for the functional ingredient material kimchi product types (anti-cancer, atopy/allergy improvement, prevent adult disease, and skin beauty/diet) based on the ingredients isolated from kimchi with known health functional effects. Multinomial logistic analysis was conducted to identify the factors affecting the choice of functional ingredient material kimchi according to the consumer characteristics and provide implications for differences in choice, reflecting the recent trend of consumers choosing and using various products related to health. The choice of functional ingredient kimchi types (anti-cancer, atopy/allergy improvement, prevent adult disease, and skin beauty/diet) by the consumer characteristics In terms of commonalities among the results of the analysis, men are more likely to choose functional ingredient kimchi than women. Moreover, those with a higher age and number of household members are more likely to choose the functional ingredient kimchi. Nevertheless, differences were noted when examining consumer characteristics for each type of functional ingredient kimchi. The survey also showed that consumers are somewhat aware of the close relationship between functional ingredients and health promotion and disease prevention. The overall choice prediction probability analysis showed a preference for 'kimchi with prevent adult disease ingredients material' (75.7%), 'kimchi with anti-cancer ingredients material' (41.3%), and 'kimchi with skin beauty/diet ingredients material' (10.6%), with a prediction hit rate of 44.9%. The establishment of a differentiated technology development strategy based on consumer characteristics is needed to activate the consumption of functional ingredient material kimchi and provide implications for the future establishment of a functional ingredient material kimchi consumption system.