동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제23권3호
  • /
  • Pages.273-281
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  • 2013
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

전북지역 중국 유학생의 김치에 대한 인식 및 기호도 연구

A Study on the Perception and Preference of the Korean Kimchi by the Chinese International Students in Jeonbuk Area

  • 맹병욱 (전북대학교 식품영양학과) ;
  • 이영숙 (전북대학교 식품영양학과) ;
  • 김용석 (전북대학교 식품공학과, 차세대컨버전스정보센터) ;
  • 노정옥 (전북대학교 식품영양학과)
  • Meng, Bing Xu (Dept. of Food Science and Human Nutrition, Chonbuk National University) ;
  • Lee, Young Sook (Dept. of Food Science and Human Nutrition, Chonbuk National University) ;
  • Kim, Yong Suk (Dept. of Food Science and Technology, Next-Generation Converged Information Services Technology Center, Chonbuk National University) ;
  • Rho, Jeong Ok (Dept. of Food Science and Human Nutrition, Chonbuk National University)
  • 투고 : 2012.10.29
  • 심사 : 2013.06.25
  • 발행 : 2013.06.30
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초록

The study is being conducted to investigate the perceptions and preferences of the Korean kimchi by the Chinese international students in Jeonbuk area. Self-administered questionnaires were collected from 197 male (48.9%) and 203 female (51.1%) students. Statistical data analysis is being completed using SPSS v. 12.0. Approximately 95% of Chinese female and 91% of male students know about kimchi before coming to Korea through the Korean movies and dramas. The perceptions for kimchi according to the residence period showed a significantly difference 'kimchi is a nutritious and health food' (p<0.05), 'kimchi has good taste but too hot to eat' (p<0.05), and 'Kimchi is difficult to eat because of the smell' (p<0.05). Approximately 52% of Chinese female and 44% of male students consumed kimchi once or twice a day. The most popular form of kimchi among the 13 varieties was baech kimchi. Chinese female students preferred the 'kkakdugi' (p<0.05), 'chonggak kimchi' (p<0.05), and 'young radish kimchi' (p<0.05) more than the male students. The most liked reason was the 'refreshing taste' (44.8%) whereas the most disliked reasons were 'unfamiliar with eating kimchi' (28.7%) and 'sour taste' (24.2%). Approximately 85% of Chinese female and 60% of male students would like to experience making kimchis by themselves. Extended kimchi consumptions for Chinese answered 'not too fish-like smell' (36.0%), 'not too overly-ripe' (34.5%), 'not too sour' (25.4%), and 'not too hot' (25.4%). Therefore, in order to improve the awareness for kimchi among Chinese students, we need to relate kimchi with the taste of Chinese traditional foods.

키워드

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