• 대한가정학회지
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• 제38권5호
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• pp.167-177
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• 2000

The purposes of this study are to investigate American university students′responses to Kimchi and their preference on different kinds of Kimchi as indicated by a survey and sensory evaluation and to globalize Kimchi. About 400 Indiana University students in IN, USA participated in perception survey of Kimchi, which consisted of 64.8% of male and 35.2% of female.37.3% of all the participants knew what Kimchi was and 30.3% had eaten Kimchi before the survey. The students′responses to the 12 questions about Kimchi were measured on 5 point Likert scale. The item "Kimchi is nutritious and healthy" was totally received the highest point and "Kimchi is a good side with beer or wine" roamed the lowest. Furthermore, gender and the precious visitation to Korea laid an important part in the experiment. As the result of sensory evaluation, the American students preferred Kimchi that made out of soaking Baechu for 3 hours to 5 hours. When the Kimchi was fermented at room temperature(20~22$^{\circ}C$), the score decreased as the fermentation period was increased. However, the scores for the Kimchi preserved in the refrigeratior(5~1$0^{\circ}C$) did not vary remarkably. And the most preferred Kimchi by the students was one-day old. The dishes using Kimchi as the main ingredient are lifted according to the students preference as follows : Kimchi Ramen, Kimchi Mandu, Kimchi Hamburger, and Kimchi Bokumbap, and so on.

• 한국식품영양과학회지
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• 제34권4호
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• pp.538-543
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• 2005

본 연구는 비트의 첨가 비율을 달리한 미국인 선호김치를 제조한 후 $5^{\circ}C$에서 숙성하면서 pH, 산도, 환원당, 색도, 경도 등의 이화학적 특성 및 젖산균수 등 미생물학적 특성 그리고 관능성을 조사하였다. 비트 첨가량이 증가할수록 pH는 감소하는 반면 산도는 점차적으로 증가하였다. 환원당 함량은 숙성 초기 비트 $3\%$ 첨가군이 가장 높았고 젖산균 수 또한 비트 $3\%$ 첨가군이 가장 많은 것으로 나타났다. 색도의 경우 명도, 적색도, 황색도 모두 숙성이 될수록 비슷한 양상으로 변화하였으며, 비트 $1\%$ 첨가군의 적색도가 한국 표준김치의 적색도와 아주 비슷한 값을 나타냈다. 발효가 진행될수록 비트 첨가량이 적은 군이 많은 군보다 조직감이 좋았다. 관능검사에서는 비트 $1\%$ 첨가군이 외관, 향, 맛, 질감 등의 전반적인 관능성에서 가장 높은 점수를 얻었고, 또한 한국의 음식에 익숙하지 않은 미국인들은 숙성된 김치보다 생김치 상태의 것을 선호하였다. 따라서 미국인 선호김치에 비트를 첨가함으로서 적색도가 증가되어 김치 색상의 문제점이 개선되고 관능성이 향상되었으며 이때 비트를 $1\%$ 첨가하는 것이 가장 뛰어남을 알 수 있었다.

• 한국식생활문화학회지
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• 제25권5호
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• pp.499-507
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• 2010

The purpose of this study was to investigate American's perception and preference for Korean kimchi. A questionnaire was used to examine the perceptions of 126 males (40.4%) and 186 females (59.6%) residing in Illinois and California. Approximately 68% of the respondents had eaten Korean food. The perception of kimchi was the highest with a mean of 3.62. The respondents felt that the "Kimchi is a good side dish with cooked rice", "Kimchi (with garlic) prevents SARS", which was significantly different (M=3.06, p< .001), and "Kimchi prevents adult diseases" (M=3.24, p< .01). When evaluating the different kinds of kimchi, onion juice kimchi had the most preferred taste and also the highest overall acceptability (M=5.50, p< .05) of the second days. In the sensory evaluation by kimchi use, the best taste (p< .001) was in the order of kimchi pizza (M=6.58), kimchi dumplings (M=6.40), and kimchi chicken a'laking (M=6.33). The order for overall acceptability (p< .001) was kimchi dumplings (M=6.30), kimchi pizza (M=6.25), kimchi bacon roll, kimchi fried rice, and kimchi chicken a'laking (M=6.17).

• 한국식생활문화학회지
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• 제22권6호
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• pp.801-807
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• 2007

The objectives of this study were to develop Korean dishes acceptable for quick-service Korean food restaurant franchising operations in the U.S. and to test consumer preferences of 6 Korean dishes developed. One hundred American consumers evaluated beef(Bulgogi), pork(Jeyuk-bokkeum), chicken(Dagkalbi), noodles with seasoned vegetables(Japchae), braised tofu(Dubujorim), and stir-fried kimchi (Kimchi-bokkeum). Consumer preferences for color and aroma of the three dishes(Bulgogi, Jeyuk-bokkeum and Dagkalbi) were not different with most indicating they liked these attributes. Bulgogi was preferred over Dagkalbi and Jeyuk-bokkeum was least acceptable. Consumers rated the flavor of the Bulgogi from a little too mild to just right while both the Dagkalbi and Jeyuk-bokkeum were rated from just right to too strong. Overall acceptance was inversely related to spiciness. Bulgogi and Dagkalbi were ranked significantly higher than Jeyuk-bokkeum with Bulgogi receiving a slightly higher score. Overall acceptance was higher for the Japchae than the Kimchi-bokkeum. Dubujorim was intermediate and not preferred or disliked more than either of the others. Consumers rated the flavor of the Japchae and the Dubujorim higher than the Kimchi-bokkeum, indicating that the flavor of the Kimchi-bokkeum was too strong. Almost half indicated both the Dubujorim and Kimchi-bokkeum were slightly or much too hot. The Japchae and the Dubujorim were ranked equally high and significantly higher than the Kimchi-bokkeum. We suggest that control of spiciness is a main factor to develop Korean dishes acceptable for quick-service Korean food restaurant franchising operations in the U.S.

• 한국식품영양과학회지
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• 제34권6호
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• pp.776-783
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• 2005

본 연구는 미국인 선호 김 치 에 다이어트 기능성을 증진하기 위하여 HCA가 51.46$\%$ 함유된 가르시니아 캄보지아 추출물을 각각 $0.5\%,\;1.0\%,\;1.5\%,\;2.0\%$ 첨가하여 제조한 후 5$^{\circ}$C에서 저장하면서 이화학적 및 미생물학적 특성, 관능성, 그리고 글리세롤과 렙틴 분비 등을 통해 항비만성 을 조사하였다. 김치에 가르시니아 캄보지아 추출물의 첨가량이 증가 할수록 담금 초기에는 pH는 낮고 산도는 높았으나 적숙기 이후에는 실험군간의 pH와 산도 값이 유사하게 나타남으로서 가르시니아 캄보지아 추출물을 첨가한 군의 발효속도가 첨가하지 않은 군보다 느림을 알 수 있었다. Lactobacillus sp.와 Leuconostoc sp.등의 젖산균 수 역시 가르시니아 캄보지아 추출물 첨가량이 증가할수록 그 수는 적은 반면에 젖산균의 최대 생성시기가 연장되는 것을 알 수 있었다. 색 도는 가르시니아 캄보지아 추출물 첨가량이 증가할수록 명도와 적 색도는 낮은 반면 황색도는 높았고 조직감 실험 에서는 첨가량에 상관없이 차이를 나타내지 않았다. 관능검사시 가르시니아 캄보지아 추출물을 $0.5\%,\;1.0\%,\;1.5\%$ 첨가한 것까지는 유의적으로 차이 없이 선호도가 높았다. 이에 미국인 선호김치의 다이어트 기능성 증진을 위해서는 가르시니아 캄보지아 추출물 첨가량을 $1.5\%$ 첨가하는 것이 적합하였다. 3T3-Ll 비 만세포를 이용해서 미국인 선호 김치와 $1.5\%$ 가르시니아 캄보지아 추출물 첨가 미국인 선호 김치의 렙틴 분비를 측정한 결과 가르시니아 캄보지아 추출물을 첨가한 미국인 선호 김치의 경우 대조군에 비하여 그 수치가 유의적 (p<0.05)으로 낮아 항비만 효과가 큰 것으로 나타났다. 따라서 본 연구결과는 미국인 선호김치에 HCA가 함유된 가르시니아 캄보지아 추출물을 첨가함으로서 김치의 발효 속도가 느려지고, 중성지방의 생성을 억제하는 항비만 효과는 나타내었으나 김치의 관능성이 약간 낮아지는 경향이 있었기에 향후 다이어트 기능성을 가지면서 관능성도 향상시킬 수 있는 연구가 이루어져야 하겠다

• Nutritional Sciences
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• 제9권4호
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• pp.310-316
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• 2006

The objective of this study was to examine the effect of acculturation stage on dietary intake of Korean American women (0=124) living in California and to compare the dietary intake with that of Korean women (0=191) in Seoul, Korea. The dietary intake of the subjects was collected by 24-hour recall method at cross-sectional surveys. Ouster analysis performed on immigration variables (e.g., length of residency, age at immigration, etc.) classified Korean American women into less (0=73) or more (n=51) acculturated group. Acculturation stage did not have a significant effect on macro nutrient intake. However, vitamin C intake was higher in the more acculturated group, while intakes of folate, calcium, iron, and zinc were higher in the less acculturated group. In comparison of three groups (the more and the less acculturated Korean American, and the Korean group), the more acculturated the women were, the less frequently they consumed rice and kimchi (p<0.05). Korean American women ate bread/noodle, meat/meat products, fruit juice, and soda more often and consumed vegetables less frequently, compared with Korean women (p<0.05). For breakfast, Western dishes were preferred in both more and less acculturated groups. Korean dishes were favored for dinner by both groups, even though the less acculturated group ate more Korean dishes than did the more acculturated group. The acculturation measured by immigration variables influenced nutrient intakes, food consumptions, and types of dishes eaten in Korean Americans. Cultural and health implications of dietary acculturation need to be studied in the future.