• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.184-200
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• 2019

This study aims to establish a strategy for selling kimchi to satisfy the needs and wants of European consumers through survey, FGI, and IDI. All survey participants were Europeans and were selected on the basis of their kimchi awareness. For the quantitative survey, 246 participants 15 years or older were selected; for FGI, 33 participants aged between 20 and 49 were selected; and for IDI, eight chefs were selected. The survey included four steps of 'Awareness-First try-Needs-Future consumption'. The participants got to know kimchi through the Internet; for example, by visiting Korea and Hallyu, and suggested positive comments, including 'fancy' and 'exotic.' While satisfaction with kimchi sharply decreased due to taste and appearance in the first try of kimchi, it is important to provide the best first-try experience. It also showed that important needs for kimchi are 'hot sensation', 'crunchiness' and 'presentation'. They gave a negative answer to combination with traditional cuisines of their own country, but provided positive comments for benchmarking the use of traditional pickled foods. This study suggests that it may be necessary to implement a two-track strategy by the traditional kimchi as a 'strategic product' and localized kimchi as a 'key product'.

• Korean Journal of Community Nutrition
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• v.5 no.4
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• pp.598-607
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• 2000

The purpose of this study was to investigate the intake, preference, and utilization of kimchi in female high school students. A questionnaire was used as the instrument of investigation. The subjects were 371 female high school students in Chonbuk province. More than 80% of the subjects had eaten 8 kinds of kimchies Korean cabbage kimchi, cubed radish kimchi, radish leaves kimchi, green onion kimchi, salted cucumber, watery radish kimchi, radish root & leaves kimchi, and Korean wild radish kimchi. The subjects living in urban areas ate more stalk of sweet potato kimchi and leaf mustard kimchi, however the subjects living in rural areas ate more sedum kimchi. The subjects in large families ate more leaf mustard kimchi and sedum kimchi. The preferred kinds of kimchi were radish kimchi, Korean cabbage kimchi, cubed radish kimchi, and cucumber radish kimchi. Seventy-four point four percent of the subjects liked kimchi, whereas 1.6% of them disliked it. The reason eating kimchi was 'custom'(59.0%), 'taste'(30.7%), 'nutrition'(4.3%), 'traditional flod'(2.7%), and 'parents advice'(2.7%). 38.4% of the subjects in urban area ate kimchi for taste whereas 25.0% of them in rural area did. They prefefrred 'well fermented', 'hot', and 'very pungent' kimchi. The preferred dishes made with kimchi were stir-fried rice with kimchi, kimchi stew, pan-fried kimchi, and rice with bean sprouts & kimchi.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.5
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• pp.482-493
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• 2003

This study has been designed to stress the thoughts that soups should be offered taking into account customer's preference aimed at leading to eventual customer's satisfaction and the importance that Korean traditional food should take the lead in shifting dining-out industry's paradigm to customer-orientation instead of product-orientation. From August 15 through August 30, 2003, the drawn-up questionnaires were handed out to 500 numbers of adults aged over 20 living in Seoul, metropolitan city of Korea and the finally collected 361 questionnaires from them have been analysed as a subject for this study. It showed that the male respondents(44%) dined out much more frequently than the female respondents(35%) and their rate of 5,000-7,000 Won for a meal was most preferred as their average expenditure at one sitting in the restaurant. When eating Korean food at home or in a restaurant, the majority(5l,3%) of them think the soups(Tang) should be served coupled with their ordered meals. Among soups using flesh and meat as a staple material, they most preferred beef & bone soup(33.2%), followed by beep rib soup(30.4%) and beef soup with seasoned red pepper(l0.8%), and among soups using fish & shell and crustacean as a staple material, most preferred were hot fish soup(20.6%), loach soup(l5.2%) and hot crab soup(11.4%). Among soups using beans as a staple material, they most preferred soybean paste stew(33.2%), uncurdled soybean curd stew(29.4%) and Dambuk stew(l5.8%). Among soups using fowls and birds as a staple material, chicken soup with ginseng(51.9%), plain chicken soup(l8.4%) and chicken soup with red pepper sauce(l2.3%) falls on the most preferred. Among soups using vegetables and seaweeds as a staple material, most preferred are sea mustard soup(25.3%), Kimchi soup(16.8%), soybean paste soup with Chinese cabbage(13.0%) and bean sprout soup(10.1%). The soups(Tang) most preferred in the morning time are those soups whose staple materials are vegetables and seaweeds, such as sea mustard soup, bean sprout soup, Kimchi soup and soybean paste soup with Chinese cabbage while the soups most preferred for the lunch time are beef & bone soup, beep rib soup, chicken soup with ginseng and beef soup with seasoned red pepper while beef soup with seasoned red pepper, beef & bone soup, soybean curd stew and Kimchi soup are most preferred soups for the dinner time. The survey showed that 41 % of the subject preferred chicken soup with ginseng for a food considered good by themselves for their health. The male respondents preferred Bosin-tang(soup of edible-dog meat) than the female counterparts did, while the female respondents preferred chicken soup with ginseng than the male counterparts did. The survey showed that when eating korean traditional food, 70% of the subject are visiting a restaurant where soups are cooked delicious while 61% of the subject think that price does not matter if only food tastes good, which is reflecting that taste of food is a decisive factor in selecting menu rather than its price is. In conclusion, you can say that taste of soup is the most important factor creating steady customer in the restaurant, taking it into account Korean people most prefer their traditional food when dining out.

• Applied Biological Chemistry
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• v.50 no.4
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• pp.352-357
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• 2007

For a correlation to study the five tastes and efficacies in oriental medicine concepts, we used herbal medicines with bitter taste character in traditionally effective and experimental methods. In this study, we tested the in vitro effect of 20 typical kinds of herbal medicines with bitter taste on platelet aggregation induced by collagen in human whole blood using the impedance method of aggregometry. Among them, 3 kinds of hot water extracts and 2 kinds of 70% ethanol extracts showed the significant inhibiting effect on whole blood aggregation $(^{***}p<0.001)$. In particular, Coptidis Rhizoma (Coptis chinensis) extracts were selected as the most effective candidate with a strong grade of bitter taste through the sensory test of trained panels. The results from this experiment provide pharmacological evidence for the traditional use of bitter tasting herbs with traditional medicine theory, suggesting that strong bitter taste herbs could be help problems of blood circulation more than mild bitter tasting herbs.

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.204-214
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• 2017

This study aimed to investigate the perception and preferences related to Korean food of university students in Yanbian, China. Self-administered questionnaires were collected from 306 (124 males and 182 females) students. The preferences for Chinese food (44.7%) and a combination of Korean (32.0%) and Chosun food (12.4%) were similar, and Korean food was more preferred than traditional Chosun food. The main reason for preferences for Korean food was taste. The perception of Korean hot spices and kimchi smell was not good, whereas positive perceptions where held for foods made with jang, new Korean food experience and healthiness of Korean food. Awareness of Korean food was in the order of bibimbap, kimchi-bokkeum-bap, gimbap, baechi-kimchi and ttoe-bbokki. Preference order was bulgogi, so-galbi, jang-jorim, dak-galbi and dewaeji-galbil. Meat foods and Korean traditional foods were relatively high, whereas kimchi, ttoe-bbokki and bibimbap were relatively low in terms of preference. More female than male students preferred Korean food, and the perception of new food experience and healthiness of Korean food were positive. Moreover, both awareness and preference related to Korean food were significantly higher in female than male students. These results can be used as a foundation to prepare a localization strategy of Korean food to China.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.217-228
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• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.196-206
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• 2004

The medicinal effects of 107 grains in $\boxDr$Dongeuebogam$\boxUl$ were studied for the development of healthy Korean traditional meal. Their efficacy, way of use, fact of taboo were mentioned in it. Grains were utilized and processed as tang(soup), jook(porridge), boonmal(powder), kunjo(drying), etc. Most of grains had sweet taste and mild nature(not hot and not cold) based on Eum-Yang-Oh-Haeng theory. The medicinal effects of grains described in $\boxDr$Dongeuebogam$\boxUl$ were the protection of stomach and intestine, enhancement of physical activity, protection of hair and skin, thirst elimination, treatment of several diseases, maintenance of health, etc.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.180-187
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• 2010

The aim of this study was to identify essential oils (EOs) and their concentrations that improved the sensory characteristics of Kochujang by analyzing the effect of the essential oil on the sensory characteristics of Kochujang. EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum and Zanthoxylum schnifolium, which have an outstanding flavor, were added to Kochujang and the resulting products were subjected to sensory evaluation as a function of storage period. The change in the color of Kochujang by the addition of these EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum and Zanthoxylum schnifolium was not observed. Kochujang's characteristic flavor was decreased by an increase in the concentrarion of EOs; however, no significant difference was observed when 0.0005% EOs were added relative to the none-additive groups (p<0.05). EOs addition did not affect the hot taste of Kochujang and as the additive quantity increased Kochujang's characteristic taste significantly decreased (p<0.05). After a storage period of 12 weeks, the overall preference of Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum was same as the none-additive groups (p<0.05). Therefore, it is suggested that EOs from Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum can be applied as additives to improve the characteristic taste and flavor of Kochujang and the recommended concentration level is 0.0005%.

• Korean Journal of Pharmacognosy
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• v.36 no.2 s.141
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• pp.102-108
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• 2005

We have studied the physico-chemical change and pharmacological transformation of traditional herbal medicines with processing. Evodia fruit (EF) has processed for the purpose of detoxification and reduction of its bitter taste. There are various methods of processing EF in Oriental medicinal reference. Among them, we processed EF according to the method of Sang-han theory, the most famous medicinal reference. We processed EF with washing in hot water, and then dried. Processed EFs(PEFs) were prepared according to the above procedure through repetition of 1,3,5 and 7 times respectively. The contents of weight loss, water extract, diluted ethanol extract, ether extract, total ash, acid insoluble ash, alkaloids and limonin in non-processed EF (NPEF) and PEFs were examined. The weight loss, and contents of water extract and dilute ethanol extract in PEF showed decrease in proportion to increase of washing time, while the contents of ether extract, total ash and acid insoluble ash showed little change as compared with those of NPEF. And the content of evodiamine and rutaecarpine was not changed distinctly. However, the content of limonin decreased in the final processed material in proportion to increase of washing times with hot water. And the intense of bitter taste in PEF was also reduced. These results were ascribed to the flowing-out of the water-soluble portion. The biological activities of NPEF and PEF were also investigated. In the test of DPPH scavenging effect, xanthine oxidase inhibition effect and TBA-Rs effect, PEF was more effective than NPEF in vitro. Also, both NPEF and PEF showed potent analgesic and anti-inflammatory effects against in mice. Especially, PEF by 3 times washing with hot water was more effective than other PEFs. From these results, it is considered that PEF should be prepared by 3 times washing with hot water.

• Herbal Formula Science
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• v.16 no.2
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• pp.91-100
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• 2008

Background and Objectives : There are three kinds of formulas for purging the kidney to cure its sthenic syndrome based on the types of preparation formulas : Sashintang, Sashinhwan and Sashinsan. There are 4 kinds of Sashintang, 1 kind of Sashinhwan and 1 kind of Sashinsan. Combination of herbal medicines, carried out in formulas for purging the kidney, consists of various kinds depending on medical scientists' personal experience in medical treatment without any general principles, which makes it difficult to apply it to clinical use. The objectives of this study lie in theoretical establishment of Pyeongshintang for curing the sthenic syndrome of kidney through analyzing the component medicines and combination principles of Hyeongok's Pyeongshintang, and furthermore, maximizing the clinical use of Pyeongshintang. Methods : This study analyzed the component medicines and combination principles of Hyeongok's Pyeongshintang based on the theory for properties and tastes of herbal medicines from the "Yellow Emperor's Canon of Internal Medicine", the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine, and the five elements doctrine. Hyeongok's Pyeongshintang is an odd prescription, composed of 7 kinds of ingredients : No.1 Rhizoma Alismatis (2don;7.5g), No.2 Poria (1don;3.75g), No.3 Radix Paeoniae Alba (1don), No.4 Fructus Chaenomelis (1don), No.5 Polyporus (1don), No.6 Cortex Cinnamomi (1don), and No.7 Radix Glycyrrhizae (1don) Results : There are three methods for curing the sthenic syndrome of kidney according to the five elements doctrine : purging the kidney, purging the liver and invigorating the spleen. First, if you suffer from the sthenic syndrome of the kidney, you need to purge your kidney. There are two available methods, including taste and property purgation according to the theory for properties and tastes of herbal medicines. They each imply the salty taste and the hot property purge the kidney. In the case of taste purgation, two herbal medicines with salty taste, Rhizoma Alismatis and Poria, are combined into the principal and assistant herbal medicine, respectively. For property purgation, two herbal medicines with the hot property, Polyporus and Cortex Cinnamomi, are combined into adjuvant herbal medicines. Secondly, if you suffer from the sthenic syndrome of the kidney, you need to purge your liver which is child in the mother-child relationship in inter-promotion among the five elements. There are two methods to purge the liver, including taste and property purgation according to the theory for properties and tastes of herbal medicines. They each mean the sour taste and the cool property purge the liver. Therefore, it is important to use sour herbal medicines for taste purgation and cool ones for property purgation. Both sour and cool herbal medicines, Radix Paeoniae Alba and Fructus Chaenomelis, are combined into adjuvant herbal medicines. Lastly, if you suffer from the sthenic syndrome of the kidney, you need to invigorate your spleen which is an element being surpassed in the relationship between the elements surpassed and ones not surpassed in inter-restraint among the five elements. There are two methods to invigorate the spleen, which include taste and property invigoration according to the theory for properties and tastes of herbal medicines. Taste invigoration means to invigorate the spleen with sweet taste and property invigoration to invigorate the spleen with warm property. Therefore, it is important to use sweet herbal medicines for taste invigoration and warm ones for property invigoration. Both sweet and warm herbal medicines, Polyporus and Cortex Cinnamomi, were combined to invigorate the spleen and purge the kidney. In addition, Radix Glycyrrhizae are combined as dispatcher herbal medicine, harmonizing all the herbal medicines composing the formula. Conclusions : First, to cure the sthenic syndrome of the kidney, the methods of purging the kidney and the liver, and invigorating the spleen should be used according to the five elements doctrine. Secondly, herbal medicines appropriate for those treatment methods should be chosen according to the theory for properties and tastes of herbal medicine and thirdly, the combination of those herbal medicines should be carried out according to the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine. As a good example, Hyeongok's Pyeongshintang is combined according to the above theories. In conclusion, this formula was created by applying to the theory for properties and tastes of herbal medicines.