Production, Characteristics and Health Functions of Kimchi
저자
Cheigh, Hong Sik (Kimchi Research Institute and Department of Food Science & Nutrition, Pusan National University)
발행기관
학술지명
김치의 과학과 기술(Research Bulletin of Kimchi Science and Technology)
권호사항
발행연도
1997
작성언어
English
KDC
594.000
자료형태
학술저널
수록면
94-106(13쪽)
제공처
Kimchi is a Korean traditional fermented vegetable food and is produced through a series of processes, including brining of Chinese cabbage or radish, etc., blending with various other ingredients (red pepper powder, garlic, ginger, green onion, salt-pickled seafoods, etc), and fermentation. There are two major groups, ordinary kimchi and water (or brine solution) added kimchi, with many kinds in each group. Baechu (Chinese cabbage) kimchi belongs in the ordinary kimchi group and is the typical and popular product. Kimchi fermentation is initiated by various microorganisms originally present in raw materials. However, the fermentation is gradually dominated by lactic acid bacteria. Several physicochemical and biological factors, especially salt and sugar concentrations, temperature, exposure to air and population of desirable microorganisms, influence the fermentation behaviour and kimchi quality. On the other hand, complex biochemical changes occur depending on the environmental conditions before, during, and after fermentation. The characteristics of kimchi differ depending on the raw materials used, brining process, fermentation and preservation methods. Nutritionally, kimchi contains high level of vitamins (ascorbic acid, carotene, vitamin B-complex), minerals (calcium, iron, potassium, etc.) and dietary fiber. In addition, both kimchi and kimchi ingredients exhibit some numerous beneficial roles other than nutritional functions, such as antioxidative, antimutagenic, anticancer activities. Several biologically active components including carotene, capsaicin, chlorophylls, dietary fibers, phenolic compounds, ascorbic acid, allylsulfides, lactic acid, etc were considered to be the most active consituents for the health functions of kimchi.
Kimchi is a Korean traditional fermented vegetable food. Today it is the most popular food in Korea and well known in many parts of the world. Traditionally, kimchi was mainly prepared for the winter season in Korea when the fresh vegetable supply was limited (Cho, 1981; Kim, 1984). Because of its tradition and good taste it has changed to most popular year-round food even though there is an abundant supply of fresh vegetable during all seasons these days. There are many varieties of kimchi; more than 50 different kinds are known, depending on the raw materials used and preparation methods (Chang, 1975; Cho, 1979; S. Lee, 1986). Kimchi is prepared through the series of processes including pretreatment of the major raw materials, brining treatment, blending with various spices and other minor ingredients, and fermentation. Many different vegetables, spices, and minor ingredients are selected for the preparation of the various types of kimchi, but the most popular kimchi is prepared with Chinese cabbage or radish (large Oriental radish) as the major raw material. Until recent years, kimchi production was considered solely as a home product, but today considerable amounts of kimchi are being produced commercially. For a large part they are packed and distributed in the form of plastic film bags and glass jars, but also in other packing materials for domestic consumption and for export (S. Lee, 1986, Shin and Ku, 1988).
Although properly fermented or ripened kimchi has a unique sour and somewhat spicy or sweet taste, its fresh and carbonated-like taste, a special flavor, and texture are the major characteristics of kimchi that appeal to most of the Koreans and non-Koreans who have tasted it. It is consumed mainly as the most favored side dish with cooked rice of other main foods. The current consumption of kimchi is about 124g per Korean per day (Ministry of Health and Welfare, 1997). Nutritionally, kimchi is considered as an important source .of vitamins, minerals, dietary fiber and other nutrients. In addition, it is well known by Koreans that kimchi can help digestion, prevent constipation, control intestinal flora, and it is also reported to have anti carcinogenic and other health functions (Kim, 1984; Park and Cheigh, 1992; Cheigh and Park,
1994, Park, 1996). Recently, more people in Asian and Western countries have shown an interest in kimchi due to its uniqueness in organoleptic and physiological characteristics that go along with any kind of cereal or meat based meals (Lee, 1991; Steinkraus, 1983).
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