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http://dx.doi.org/10.3746/jkfn.2003.32.4.555

A Nationwide Survey on the Preference Characteristics of Minor Ingredients for Winter Kimchi  

차용준 (창원대학교 식품영양학과)
이영미 (창원대학교 식품영양학과)
정연정 (창원대학교 식품영양학과)
정은정 (창원대학교 식품영양학과)
김소정 (한미향료)
박승영 (몽고식품)
윤성숙 (동원F&B.)
김은정 (LG전자 디지털 어플라이언스)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.4, 2003 , pp. 555-561 More about this Journal
Abstract
This study was attempted to investigate preference characteristics affecting for winter kimchi. Questionnaire were collected by 646 nationwide households during 3 months from December 2000 in Korea, and the data were analyzed by SPSS program. The results were as follows: (1) Seven minor ingredients including red pepper, garlic, ginger, green onion, paste (e.g. glutinous rice, rice and/or wheat flour paste), sugar and sesame were user in high preference for making winter kimchi in that odor. Seafoods (oyster, shrimp, Alaska pollack, yellow corvenia, squid and hairtail) were also utilized for making winter kimchi related with regional characteristics. (2) Two jeotkals, anchovy and anchovy juice, were popular ingredients for winter kimchi in southern region, while shrimp jeotkal in middle region including Seoul, Chungnam, Chungbuk, Daejeon, Daegu, Gwangju and Jeju northern sand lance juice jeotkal in western region, respectively. (3) Two kimchi, green onion and leek kimchi were high favored by people in spring regardless of region, and baby radish kimchi and cucumber kimchi in summer, pony-tail kimchi and gutjuli (fresh kimchi) in autumn, respectively. Except for winter cabbage kimchi, however, dongchimi and godulbaegi (Korean lettuce kimchi) were high favorite kimchi in winter. It was estimated that Koreans consume about 80 g of kimchi per person per day.
Keywords
winter kimchi; preference of seasonal kimchi; minor ingredients for kimchi;
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Times Cited By KSCI : 1  (Citation Analysis)
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