Antioxidant Effects of Sanchae-namul in Mice Fed High-Fat and High-Sucrose Diet 고지방과 고당질 식이 섭취 마우스에 있어서 산채나물의 항산화 효과
최하늘 Ha Neul Choi , 강수정 Su Jung Kang , 최은옥 Eun Ok Choe , 정라나 La Na Chung , 김정인 Jung In Kim
DOI:10.9724/kfcs.2014.30.4.369
Abstract
Obesity increases oxidative stress, which could contribute to the development of insulin resistance and hyperglycemia. The purpose of this study was to investigate the hypoglycemic and antioxidant effect of sanchae-namul (SN) in mice with diet-induced obesity. Five-week-old male C57BL/6J mice were fed a basal or high-fat and high-sucrose (HFHS) diet with or without 3% freeze-dried SN powder composed of chamnamul, daraesoon, miyeokchwi, bangpung namul, and samnamul for 12 weeks after a 1-week adaptation. After sacrifice, serum glucose and insulin were measured and the homeostasis model assessment for insulin resistance (HOMA-IR) was determined as well. Hepatic lipid peroxidation, glutathione (GSH), and activities of the antioxidant enzymes were determined. SN given at 3% of the total diet did not significantly influence body weight and food intake in mice fed the HFHS diet. Serum glucose and insulin levels, as well as HOMA-IR values, were significantly lower in the SN group than those in the HFHS group. Thiobarbituric acid reactive substances (TBARS) levels in the liver were decreased significantly in the SN group compared with those in the HFHS group. SN significantly increased the GSH levels and the activities of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) in the liver compared with those in the HFHS group. Overall, these findings suggest that SN may be useful in alleviating insulin resistance and hyperglycemia in mice fed HFHS diet; further, the improvement of insulin resistance could partly occur by reducing the oxidative stress.
Effect of Pan-frying on Anthocyanin Content in Hwajeon with Varying Proportion of Glutinous Black Rice Flour 팬 프라잉(Pan-frying)이 찰흑미 첨가 화전의 안토시아닌 함량에 미치는 영향
Effect of Pan-frying on Anthocyanin Content in Hwajeon with Varying Proportion of Glutinous Black Rice Flour 팬 프라잉(Pan-frying)이 찰흑미 첨가 화전의 안토시아닌 함량에 미치는 영향
서정희 Jeong Hee Surh , 고은미 Eunmi Koh
DOI:10.9724/kfcs.2014.30.4.378
Abstract
Hwajeon, pan-fried rice cake, dough containing glutinous black rice flour at different proportions (0, 5, 10, 20, 30, or 50% of glutinous rice flour) was investigated in order to investigate the cooking effect on anthocyanins, color, and texture. Two anthocyanins, cyanidin-3-glucoside and peonidin-3-glucoside, were detected in both hwajeon dough and pan-fried hwajeon. The hwajeon retained up to 60% of anthocyanins in the dough after pan-frying. The lightness (L) of dough and hwajeon decreased with an increase in black rice flour. Interestingly, the lightness (L) of hwajeon was significantly lower than the counterpart dough, indicating that the color of hwajeon resulted not only from anthocyanins, but also from the browning reaction occurring during pan-frying. The redness (a) of hwajeon initially increased by adding glutinous black rice flour, and decreased at higher than 10% of black rice flour. In comparison with the control hwajeon (0% black rice flour), the black rice-added hwajeon showed lower hardness, whereas it had higher springiness and cohesiveness, thereby resulting in no significant differences in gumminess and chewiness in the hwajeon. These results indicate that hwajeon enriched with glutinous black rice flour can be developed as a functional food containing health-promoting anthocyanins.
Key Words
black rice flour, hwajeon, anthocyanin, color, texture
Quality Characteristics of Bread Dough added with Immature Chalssalbori Flour 미성숙 찰쌀보리가루를 첨가한 식빵반죽의 품질특성
김예슬 Ye Seul Kim , 박주연 Ju Yeon Park , 이정희 Jeung Hee Lee
Quality Characteristics of Bread Dough added with Immature Chalssalbori Flour 미성숙 찰쌀보리가루를 첨가한 식빵반죽의 품질특성
김예슬 Ye Seul Kim , 박주연 Ju Yeon Park , 이정희 Jeung Hee Lee
DOI:10.9724/kfcs.2014.30.4.385
Abstract
This study investigated both the chemical and antioxidative characteristics of wheat flour added with 10, 20 and 30% immature chalssalbori flour; further, the quality characteristics of bread dough during yeast fermentation were assessed. As the addition rate of chalssalbori flour into wheat flour increased, the DPPH radical scavenging capacity, water absorption index, water solubility index and viscosity were all increased. Moreover, the bread dough with an increased addition rate of chalssalbori flour demonstrated an increased pH, reduced fermentative expansion power and a darker yellowish color. The bread dough added with chalssalbori flour after mixing showed higher hardness, gumminess and adhesiveness, but lower cohesiveness and springiness compared to the control; however, these texture characteristics were changed during fermentation. In the present study, the mixed flour with 10% immature chalssalbori flour conveyed similar pasting characteristics to those of wheat flour; moreover, its bread dough showed higher springiness and fermentative expansion power. Furthermore, a delay effect of starch retrogradation can be expected compared to the control.
Adding Effect of Lotus Leaf Extract on the Quality of Beef Jerky 우육포의 품질에 영향을 미치는 연잎추출물 첨가효과
박경숙 Kyung Sook Park , 이재상 Jae Sang Lee , 박현숙 Hyun Suk Park , 최영준 Young Joon Choi , 박성숙 Sung Suk Park , 정인철 In Chul Jung
DOI:10.9724/kfcs.2014.30.4.394
Abstract
This study was carried out in order to investigate the effects of lotus leaf extracts on the quality characteristics of beef jerky, such as chemical composition, free amino acid, Hunter`s color, physical properties, water activity, pH, TBARS value, VBN content, total bacterial count and sensory score. According to the results, there were no significant differences in moisture, protein, fat, ash, L-value, b-value, hardness, springiness, cohesiveness, gumminess, chewiness, water activity, pH, flavor, taste, texture, juiciness and overall acceptability. Total free amino acid content was highest in T0 and, lowest in T3 (p<0.05). The a-value was highest in T3 (p<0.05). The TBARS value and total bacterial count of T2 and T3 were significantly lower than those of T0 and T1 (p<0.05). The VBN content was lowest in T3 (p<0.05) and the sensory color was highest in T3 (p<0.05).
Quality and Antioxidant Activity Characteristics During Storage of Tea Leaf Pickles with Different Vinegar Contents 식초 함량을 달리한 차잎 피클의 저장중 품질 및 항산화특성
박보람 Bo Ram Park , 박진주 Jin Ju Park , 황인국 In Guk Hwang , 한혜민 Hye Min Han , 신말식 Mal Shick Shin , 신동선 Dong Sun Shin , 유선미 Seon Mi Yoo
DOI:10.9724/kfcs.2014.30.4.402
Abstract
This study investigated the quality characteristics of tea leaf pickle with different pickling solutions. Blanched tea leaf at 100°C for 3 min was pickled using pickling solutions (mixture of water, soy sauce, sugar and vinegar) with different vinegar contents (10, 20, 30 and 40%, v/v). and stored for 30 days at 4°C. The color values, hardness, pH, total acidity, sensory evaluation, antioxidant compound contents, DPPH radical scavenging and ABTS radical scavenging of the pickled tea leaf during storage were determined. The pH of tea leaf pickles decreased consistently and total acidity was increased during storage. The L-value of tea leaf pickles was decreased and the a-value was increased significantly during storage; however, the b-value had no significant changes (p<0.05). The hardness of the tea leaf pickles decreased consistently during storage. On the sensory evaluation, the highest score of overall acceptance was presented to the tea leaf pickle using a 20% vinegar pickling solution stored for 20 days. The antioxidant compound contents and antioxidant activity consistently decreased during storage; further, the experimental group of vinegar with 20% content tea leaf pickle displayed the lowest antioxidant compound content and antioxidant activity.
Key Words
green tea, pickle, vinegar
A Study on the Selection Attribute of Bakery Stores using Correspondence Analysis 대응일치분석을 이용한 국내 제과점의 선택 속성 분석
이광석 Kwang Suck Lee , 김은지 Eun Ji Kim , 정효선 Hyo Sun Jung
A Study on the Selection Attribute of Bakery Stores using Correspondence Analysis 대응일치분석을 이용한 국내 제과점의 선택 속성 분석
이광석 Kwang Suck Lee , 김은지 Eun Ji Kim , 정효선 Hyo Sun Jung
DOI:10.9724/kfcs.2014.30.4.412
Abstract
This study considered the selection attributes of bakery consumers and schematized characteristic attributes of being selected by customers by image through a correspondence analysis in terms of own preferring bakery. Self-administrated questionnaires were completed by consumers (452 samples), and the data were analysed by frequency, chi-square, one-way ANOVA, reliability analysis and correspondence analysis. According to the survey results regarding the mean value on bakery selection attributes, it was shown to be in the order of taste (4.73±0.70), sanitation (4.70±0.68), service (4.21±0.84), price (4.03±0.92), consideration (4.01±0.96), communication (4.01±0.96), health (3.99±0.98), and location (3.83±0.99). In the analysis of difference with regard to the selection attributes according to the preferred bakery, both consideration (4.05±0.90) and communication (3.98±0.93) showed a high value in individual bakery, thereby presenting a significant difference(p<0.05). As a result of having carried out correspondence analysis in order to prepare an image map according to the preferred bakery, the selection attributes of employees` service and communication showed the closest image map to individual bakery. Location and sanitation were very close to franchise bakery. Further, other bakery shops were schematized in a relatively close distance to price.
Quality Characteristics of Bread Added with Stevia Leaf Powder 스테비아잎 분말을 첨가한 식빵의 품질특성
최순남 Soon Nam Choi , 주미경 Mi Kyoung Joo , 정남용 Nam Yong Chung
DOI:10.9724/kfcs.2014.30.4.419
Abstract
This study was carried out to evaluate the effects of stevia leaf powder on bread quality. Different breads were prepared by the addition of 0%, 0.5%, 1.0%, 1.5% and 2.0% stevia leaf powder to wheat flour. The weight of the breads containing stevia leaf powder ranged from 525.0~543.5 g, while that of the control was 548.8 g. The volume of the breads prepared by adding stevia leaf powder was 2225.0~2278.8 mL, while that of the control was 2307.5 mL. The height and specific volume of the breads decreased with the addition of stevia leaf powder. The Hunter L values of the breads also decreased, whereas a and b values increased with the addition of stevia leaf powder. The L and b values of the bread decreased continuously during storage. The hardness, springiness, cohesiveness and chewiness all increased with the addition of stevia leaf powder. Overall the acceptability and taste determined by sensory evaluation of the bread with 1.5% stevia leaf powder were better than that of the control.
Quality Characteristics of Cookies Prepared with Oat and Barley Powder 귀리분말과 보리분말 혼합비율에 따른 쿠키의 품질특성
김보영 Bo Young Kim , 최희선 Hee Sun Choi , 류은순 Eun Soon Lyu
DOI:10.9724/kfcs.2014.30.4.428
Abstract
Physicochemical properties, sensory characteristics, and consumer acceptability of cookies produced with oat and barley powder were evaluated. Oat and barley powder was incorporated into cookie dough at 6 levels: oat : barley = 100:0 (S1), 80:20 (S2), 60:40 (S3), 40:60 (S4), 20:80 (S5), 0:100 (S6) and control. pH of the cookie dough was lowest in the S6 group and highest in the control, S1, S2, and S3 groups. There were no significant differences in density. The spread ratio and loss rate of cookies increased significantly with an increase in content of barley powder. The leavening rate of the S1 cookie group was the lowest. With regard to color, the a-values and b-values of cookies increased with a rise in content of oat powder, and the L-value increased with an increase in barley powder content. Analysis of cookie texture showed that hardness was highest in the S6 group with barley and lowest in the S1 group, but there was no significant difference between the control group and other experimental groups. In the sensory evaluation of cookies, there was no significant difference between the control and experimental groups in roasted nuttiness and sweetness. In overall acceptance of cookies, S6 was the least acceptable and S1, S2, and S3 were the most acceptable. Results suggest that oat powder is a suitable ingredient for increasing the functionality of cookies and consumer acceptability.
Changes in Quality Characteristics of Soybean Paste Doenjang with Addition of Garlic during Fermentation 마늘 첨가 된장의 숙성 중 품질특성 변화
강재란 Jae Ran Kang , 김경민 Gyeong Min Kim , 황초롱 Cho Rong Hwang , 조계만 Kye Man Cho , 황정은 Chung Eun Hwang , 김정환 Jeong Hwan Kim , 김정상 Jong Sang Kim , 신정혜 Jung Hye Shin
Changes in Quality Characteristics of Soybean Paste Doenjang with Addition of Garlic during Fermentation 마늘 첨가 된장의 숙성 중 품질특성 변화
강재란 Jae Ran Kang , 김경민 Gyeong Min Kim , 황초롱 Cho Rong Hwang , 조계만 Kye Man Cho , 황정은 Chung Eun Hwang , 김정환 Jeong Hwan Kim , 김정상 Jong Sang Kim , 신정혜 Jung Hye Shin
DOI:10.9724/kfcs.2014.30.4.435
Abstract
In this study, we investigated the quality characteristics of Korean soybean paste, Doenjang, fermented for 6 weeks at room temperature with the addition of 0, 10, 20 and 30% garlic. Samples were analyzed in one-week intervals. The lightness decreased in all samples as the fermentation period and garlic concentration increased. Yellow index decreased in weeks 5~6 compared with weeks 0-1, for which the values were lower for the garlic-added Doenjang than the control. The pH increased, greatly reducung the acidity in week 1 compared with week 0. Significant differences in the pH and acidity were not observed among the sample groups. Amino type nitrogen contents increased continuously up to weeks 5, displaying no significant differences among the sample groups at weeks 5 and 6. In addition, reduction in the sugar content increased depending on the fermentation period. It increased in all sample groups by about 2.5 times after 6 weeks compared with the initial levels. Isoflavone content was also reduced generally depending on the fermentation period. In the early fermentation periods, the aglycone contents were the higher than the glycosides, while the glycoside contents increased over the fermentation period. The presence of Bacillus was not significantly different among the garlic added groups, but yeast was lower in the Doenjang with high garlic content.
Quality Characteristics of Sausage Prepared with Black Garlic Extract and Dried Powder of Specialized Crops Cultivated in Namhae 흑마늘과 남해특용작물을 혼합 첨가하여 제조한 소시지의 품질특성
윤환식 Hwan Sik Yoon , 신정혜 Jung Hye Shin , 강민정 Min Jung Kang
Quality Characteristics of Sausage Prepared with Black Garlic Extract and Dried Powder of Specialized Crops Cultivated in Namhae 흑마늘과 남해특용작물을 혼합 첨가하여 제조한 소시지의 품질특성
윤환식 Hwan Sik Yoon , 신정혜 Jung Hye Shin , 강민정 Min Jung Kang
DOI:10.9724/kfcs.2014.30.4.444
Abstract
In this paper, we made sausages which included 1% black garlic extracts at 15 °Bx mixed with 0.3% dried powders of Curcuma longa L. (ST1), Opuntia ficus-indica var. saboten (ST2), Asparagus ocinals L. (ST3) and Aloe vera (ST4), respectively, and evaluated the quality of the sausage by instrumental analysis and sensory evaluation. The sausages were stored at 8℃ for 4 weeks. In terms of color intensity, ST2 provided the highest lightness (L) and redness (a), while the yellowness (b) was the highest in ST3. In the initial duration, the control group of sausage showed the highest texture measurement. ST4 had the lowest pH level (highest acidity). These outcomes decreased as the storage time became longer. In the initial storage duration, the ST4 had the highest total sugar content (17.64±0.92 mg/100g), and this increased with longer storage duration. Since the contents of TBARS for the proposed sausages had been incremented, the initial contents were generally lower than those of the control sausages. The ABTS radical scavenging activity was performed as 89.11±0.66~99.22±0.09% at the 1000 μg/mL level during the initial day of storage. To conclude, the sausages supplemented the black garlic with the proposed dried powders have a high chance of being a suitable commercial product for both customs and marketing eld.
Key Words
sausages, black garlic extract, Curcuma longa L, Opuntia ficus-indica var. saboten, Asparagus ocinals L.
Optimization of the Preparation of Rice Snack by Response Surface Methodology 반응표면분석법을 이용한 쌀과자의 제조 최적화
최옥자 Ok Ja Choi , 정희남 Hee Nam Jung , 김용두 Young Doo Kim , 심재한 Jae Han Shim , 곽상호 Sang Ho Kwak , 심기훈 Ki Hoon Shim
Optimization of the Preparation of Rice Snack by Response Surface Methodology 반응표면분석법을 이용한 쌀과자의 제조 최적화
최옥자 Ok Ja Choi , 정희남 Hee Nam Jung , 김용두 Young Doo Kim , 심재한 Jae Han Shim , 곽상호 Sang Ho Kwak , 심기훈 Ki Hoon Shim
DOI:10.9724/kfcs.2014.30.4.454
Abstract
This study aimed at the optimization and development of rice snack by response surface methodology (RSM). The effect of rice soakingtime and additional ratio of soybean milk on physicochemical properties and sensory evaluation of dried rice flour for non-fried snack was studied. After soaking for 0 to 12 days, Baekjinju rice was milled and then air-dried. A quadratic model was selected for weight, volume, hardness, taste and appearance. Two-factor interaction model was selected for expansibility,color and overall preference. A linear model was selected for yellowness and flavor. Weight, hardness and appearance wereincreased and decreased thereafter as rice soaking time increased, but the volume was reversed. Expansibility, color, taste and flavor were decreased as rice soaking time increased, but yellowness was reversed. Weight and overall preference decreased as additional ratio of soybean milk increased, but volume, expansibility and yellowness were reversed. Hardness, taste and appearance were increased after initial decrease as additional ratio of soybean milk increased, color and flavor were not changed by additional ratio of soybean milk. The optimum conditions of each factor were set to where the rice soaking time and additional ratio of soybean milk were at their minimum. Weight, volume, expansibility, yellowness, hardness, color, taste, flavor, appearance and overall preference were established at maximum level where the objective of the optimum was in level. Our data indicated the statistically predicted values of the highest desirability was 1.24 day of rice soaking time and 15.80% of additional ratio of soybean milk.
Key Words
dried rice flour, soybean milk, rice snack, RSM
Physicochemical Properties and Sensory Evaluation of Brown Waxy Rice Yetgangjeong Prepared Using Different Sugar Types of Binders and End Heating Temperature 당종류와 최종가열온도가 다른 결착제로 제조한 찰현미 쌀엿강정의 물리화학적, 관능적 특성 변화
Physicochemical Properties and Sensory Evaluation of Brown Waxy Rice Yetgangjeong Prepared Using Different Sugar Types of Binders and End Heating Temperature 당종류와 최종가열온도가 다른 결착제로 제조한 찰현미 쌀엿강정의 물리화학적, 관능적 특성 변화
황은선 Eun Sun Hwang , 뉴안도티 Nhuan Do Tai
DOI:10.9724/kfcs.2014.30.4.463
Abstract
Yetgangjeong is a traditional Korean rice cookie which used rice syrup (Chocheong) to bind fried rice grains. Brown waxy rice and binders prepared using different sugar types and end heating temperatures were assessed to improve the textural properties and functionality and to promote global consumption. Binder was made by mixing different ratios of starch syrup, rice syrup, honey, sugar, and trehalose, and the binder mixture was heated up to a temperature of 100℃ or 105℃. Specific electrical conductivity of binder containing ST (starch syrup and trehalose) showed the lowest values (9.51 and 9.77), and binders containing the rice syrup showed increased values for specific electrical conductivity. The fructose content was higher in the binder mixture containing C (starch syrup and sugar) than in the binder mixture containing ST, but it did not affect the end temperature. Viscosity of the binder was 123.90-175.20 cP and the binder showed higher viscosity at the end heating temperature (EHT) of 100℃ compared at EHT of 105℃. The fracturability of brown rice yetgangjeong prepared using different sugar types was higher at EHT of 100℃ than at that of 105℃ and it was reduced with an increase in the rice syrup content. However, the hardness of yetgangjeong was lower at 100℃, unlike fracturability. With respect to sensory evaluation, its moistness and stickiness decreased, but the crunchiness increased with addition of trehalose instead of sucrose. The overall eating quality score of yetgangjeong was higher at EHT of 105℃ than at that of 100℃ in every experiment and the highest score was found for SHT (starch syrup, honey and trehalose) with 20% rice syrup at EHT of 105℃ (20%RSHT105 (starch syrup, honey, and trehalose containing 20% rice syrup)).
Key Words
Yetgangjeong, brown waxy rice, rice syrup, trehalose, texture properties
Quality Characteristics and Antioxidant Activities of Black Rice Cookies with Added Dried Laver (Porphyra tenera) 마른 김을 첨가하여 제조한 흑미 쿠키의 품질특성 및 항산화활성
송정희 Jung Hee Song , 박성희 Sung Hee Park , 이종희 Jong Hee Lee , 박해웅 Hae Woong Park , 김태운 Tae Woon Kim
Quality Characteristics and Antioxidant Activities of Black Rice Cookies with Added Dried Laver (Porphyra tenera) 마른 김을 첨가하여 제조한 흑미 쿠키의 품질특성 및 항산화활성
송정희 Jung Hee Song , 박성희 Sung Hee Park , 이종희 Jong Hee Lee , 박해웅 Hae Woong Park , 김태운 Tae Woon Kim
DOI:10.9724/kfcs.2014.30.4.472
Abstract
The objective of this study was to determine the quality, characteristics, and antioxidant activities of black rice cookies prepared with different amounts of dried lave powder. Flour was substituted with dried laver powder used in different amounts as follows: 1.25, 6.25, and 8.75%. The moisture, ash, and crude protein contents of cookies were increased when using higher amounts of dried laver powder. The total polyphenol contents increased with the increasing levels of dried laver powder. The antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than the control, and it proportionally increased as the amount of dried laver powder increased. Finally, the sensory evaluation showed that the cookies made with 6.25% dried laver powder had the highest score. Based on these results, it was suggested that dried laver may be a useful ingredient for improving the quality and antioxidant potential of cookies.
Phytate reduction and quality characteristics of brown rice inoculated with phytate-degrading lactic acid bacteria Phytate 분해능을 지닌 유산균을 이용한 현미의 Phytate 감소효과 및 품질특성
강미란 Mi Ran Kang , 송정희 Jung Hee Song , 박성희 Sung Hee Park , 이종희 Jong Hee Lee , 박해웅 Hae Woong Park , 김태운 Tae Woon Kim
Phytate reduction and quality characteristics of brown rice inoculated with phytate-degrading lactic acid bacteria Phytate 분해능을 지닌 유산균을 이용한 현미의 Phytate 감소효과 및 품질특성
강미란 Mi Ran Kang , 송정희 Jung Hee Song , 박성희 Sung Hee Park , 이종희 Jong Hee Lee , 박해웅 Hae Woong Park , 김태운 Tae Woon Kim
DOI:10.9724/kfcs.2014.30.4.480
Abstract
Brown rice contains both excellent nutritional value and functional advantages. However, its utilization is limited due to its rough texture and higher concentrations of phytic acid compared to white rice. We made brown rice inoculated with Lactobacillus sakei Wikim001 having phytate activity for 12 h(BRWK-12) and 24 h(BRWK-24) at 30℃ and evaluated the quality characteristics in an attempt to solve these problems. The pH of brown rice inoculated with L. sakei Wikim001 was reduced time dependently. A concentration of phytic acid in brown rice inoculated with L. sakei Wikim001 was decreased as compared normal brown rice (BR). BRWK-24 showed significantly high values in the brightness, redness and yellowness (p<0.05). BRWK-24 received higher scores in texture and overall acceptability than those of BR on the sensory evaluation test. Taken together, it is expected that a treatment of L. sakei Wikim001 in brown rice is useful for the development of new fermented brown rice with reduced phytic acid.
Key Words
Latobacillus sakei, phytate, brown rice
A Study of Cultural Aspects of Kimchi in 「Banchandeungsok」 「반찬등속」에 기록된 김치의 식문화적 고찰
이솔 Sol Lee , 지명순 Myoung Soon Ji , 김향숙 Hyang Sook Kim
A Study of Cultural Aspects of Kimchi in 「Banchandeungsok」 「반찬등속」에 기록된 김치의 식문화적 고찰
이솔 Sol Lee , 지명순 Myoung Soon Ji , 김향숙 Hyang Sook Kim
DOI:10.9724/kfcs.2014.30.4.486
Abstract
「Banchandeungsok」is recipe book written by a woman from a noble family who lived in Cheongju during the late 1900s. The book has 9 among 46 Kimchi recipes. In this study, the literatures from 1700 to 1900s, 「Jeungbosanlimkyeongje」, 「Gyuhapchongseo」, 「Siuijeonseo」, 「Buinpilji」, 「Bogamrok」, and 「Josenmussangsinsikyorijebeob」 were reviewed to examine the significance of 「Banchandeungsok」 Kimchi in the aspect of food culture. The results are as follows. 「Banchandeungsok」Kimchies were considered as typical type of Kimchi of the late Joseon, and the main ingredients include Chinese cabbage, white radish, and cucumber. Salted-fish juice was not used for making Mukimchi, Bachujjanji, Jjanji in 「Banchandeungsok」, and gallic, ginger, green onion were used as main spice. Therefore, 「Banchandeungsok」Kimchies belongs to Damjeo (light salting) type, which is characterized by light and clear flavor of present Cheongju Kimchi. While salted-fish juice was not used for 「Banchandeungsok」Kimchies, yellow corbina was used in the most of 「Banchandeungsok」Kimchies. Various forms of pepper were used in 「Banchandeungsok」Kimchies ? green pepper, peper leaf, minced, sliced shredded and powdered red pepper. Two kinds of Kkakdugi were introduced in 「Banchandeungsok」, which is the first record in the literatures. A typical type of stuffed cucumber pickles and unique type of cucumber Kimchi appeared in 「Banchandeungsok」.
Key Words
Banchandeungsok, Kimchi, Kkakdugi, red pepper powder
