• 동아시아식생활학회지
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• 제17권4호
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• pp.490-498
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• 2007

The purpose of this study was to investigate the perception of Korean kimchi in Singapore. A questionnaire was given to male 236(43.0%) and female 313(57.0%) college students residing in Singapore. The results are as follows: 86.9% of the participants answered that kimchi is Korean in origin, and 48.7% had eaten kimchi. Also 75.2% of the males and 65.2% of the females had purchased commercial kimchi at restaurants(p<0.05). Regarding the primary reason they purchased commercial kimchi, 62.1% responded 'its taste'(male 58.1%, female 65.0%), also 47.6% stated the package size was 50g(male 44.8%, female 49.7%). Among the kimchi they had experienced, 86.7% had eaten Baechu kimchi, 31.0% Mu kimchi and 30.9% Oi kimchi(males : 82.2% Baechu kimchi, 30.9% Oi kimchi, and 27.4% Mu kimchi, females: 90.0% Baechu kimchi, 33.6% Mu kimchi, and 26.2% Oi kimchi respectively). For their kimchi preference, 67.0% preferred Baechu kimchi, 9.4% Oi kimchi, and 7.1% Mu kimchi(males: 63.4% Baechu kimchi, 12.9% Oi kimchi and 5.4% Mu kimchi, females: 69.5% Baechu kimchi, 8.4% Oi kimchi and 6.9% Mu kimchi, respectively). After having eaten kimchi, 19.3% answer it tasted good, and the primary reason for liking kimchi, 'spicy and hot taste'(51.3%), The main reasons for not liking kimchi were the odor(garlic, ginger, anchovy juice, etc) and too spicy, respectively. Regarding improvements for its expanded consumption 32.0% answered 'not to improve', 18.0% answered 'don't make it too hot', 17.6% answered 'don't make it too salty', and 9.4% answered 'don't make it over-ripe'. For the overall perception of kimchi, the answer with the highest mean(3.95) was 'kimchi is a good side dish with cooked rice', which was significantly different than 'kimchi is delicious'(M=3.14, p<0.05).

• 동아시아식생활학회지
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• 제19권5호
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• pp.681-689
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• 2009

The purpose of this study was conducted to investigate the perception of Korean kimchi among Americans' living in different areas in the United States. A questionnaire was given to males 126 (40.4%) and females 186 (59.6%) residing in Illinois and California. The results were as follows: 86.0% of the participants answered that kimchi was Korean in origin, and 84.1% reported that they had eaten kimchi. Additionally, 56.8% and 52.3% of the respondents in Illinois and California had purchased commercial kimchi at home-made. Among the kimchi they had experienced, out of the total respondents, 92.4% had eaten baechu kimchi, 45.5% had eaten mu kimchi and 42.4% had eaten oi kimchi (When the responses from the residents of Illinois were evaluated: 100.0% of the respondents had eaten baechu kimchi, while 47.7% had eaten mu kimchi, and 40.9% had eaten bak kimchi. Evaluation of the responses of residents from California revealed that: 88.6% had eaten baechu kimchi, 45.5% had eaten oi kimchi, and 44.3% had eaten mu kimchi respectively). For evaluation of the their kimchi preference of the overall population revealed that, 71.0% preferred baechu kimchi, 9.2% oi kimchi, and 8.4% mu kimchi (Of the respondents in Illinois: 69.8% preferred baechu kimchi, 14.0% mu kimchi and 7.0% bak kimchi, while for Californians: 71.6% preferred baechu kimchi, 11.4% oi kimchi and 8.0% bak kimchi, respectively). Regarding the primary reason they purchased commercial kimchi, 64.9% responded 'its taste' (67.4% in Illinois and 63.6% in California), additionally, 40.0% stated of the package they purchased was 200g (51.2% in Illinois and 34.5% in California). After having eaten kimchi, 45.5% answer reported that it tasted good, and the their primary reason for liking kimchi was its, 'spicy and hot taste' (51.3%), The main reasons for not liking kimchi were the odor (garlic, ginger, anchovy juice, etc) and it being too spicy, respectively. Regarding improvements for its expanded consumption, 25.0% answered 'not to improve', 22.7% answered 'reduce the strength of the strong seasoning', and 20.5% answered 'to allow over-ripening'.

• 동아시아식생활학회지
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• 제4권1호
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• pp.71-77
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• 1994

Although Korean people like Kimchi very much, Kimchi is generally limited in sodium restricted diet of hospital food service operation. The use of Kimchi in sodium restricted diet can improve appetite and nutritional status of patients. In this study, four kinds of Kimchi(Kwail-Nabakji, susan-Nabakji, suk-Gakduki, Oi-Gakduki) were Prepared and analyzed for their Sodium contents. the preference of Kwail-Nabakji and susan-Nabakji was compared with low sodium Juciy kimchi provided in the hospital in 25 patients who were restricted in sodium intake. The result were as follows: 1. In 2 kinds of low sodium juicy Kimchi that salt not added sodium contents of kwail-Nabakji(fruti-juicy Kimchi) and susan-nabakji(ginseng-Kimchi) were 17.8 mg/100g a 11.0 mg/100g, respectively. 2. The otehr 2 kimchies were prepared by adding dilute salted shrimp broth. suk-Gakd uki(boild radish-Kimchi) and Oi-Gakduki(cumcuber-Kimchi) had 89.8 mg/100g and 111.6 mg/100g sodium, respectively. 3. Na/k ratios of 4 kinds of low sodium kimchi were in the range of 0.34-0.62 which were lower than that of general Kimchies. 4. The patients preferred kwil-nabakji and susan-nabakji to low sodium juicy Kimchi provided in the hospital, and most liked Kwai-Nabakju. Therefore low sodium Kimchies can be recommended in sodium restricted diet because they have lower sodium contents then general Kimchies.

• 한국식품영양학회지
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• 제22권4호
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• pp.526-541
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• 2009

This study surveyed the Korean Kimchi preference for Chinese, potential Kimchi improvement for Chinese market adaptation and Kimchi application for Chinese cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in China, by giving information and developing local types which could be expected to be suitable for utilization of Chinese food life. The subjects were consisted of 298 Chinese(male 108, female 190) residing in Weihai, Yantai and Qingdao, in Shandong province. The questionnaire form was developed and used for self administered evaluation. The collected data were analyzed by SAS package. Baechu Kimchi was found to be the most well-known Kimchi for Chinese, and Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi were followed in order. Baechu Kimchi(75.9%) was found to be the most favorite Kimchi for Chinese, and Oi Kimchi(59.3%), Kkakdugi(52.8%), Nabak Kimchi(39.3%) and Yoelmu Kimchi(37.7%) were followed in order. The subjects knew about the Korean foods made with Kimchi, such as Kimchi kimbap(74.8%), Kimchi bibimbap(71.5%), Kimchi bokkeumbap(61.7%), Kimchi guk(58.1%) in order. But the experience of consumption for Korean foods made with Kimchi was low compared to the knowledge of the Korean foods made with Kimchi. Chinese's most favorite foods made with Kimchi were Kimchi bossam, Kimchi bibimbap, Kimchi bokkeumbap and Kimchi kimbap, Kimchi bokkeum, Kimchi tteoksanjeok and Kimchi jeon in order. Among the 9 kinds of new Chinese foods made with Kimchi, Kimchi chao zhurou(fried pork with Kimchi), Kimchi chao mian(fried noodle with Kimchi), Kimchi chao youcai xiaren(fried rape and prawn with Kimchi), Kimchi zhuroushuijiao(dumpling with pork and Kimchi), Kimchi gedatang(wheat flakes soup with Kimchi) and Kimchi hundun(dumpling with Kimchi), and Kimchi youbing(panfried flour with Kimchi), Kimchi lamian(handmade knife-cut noodle with Kimchi) and Kimchi tangyuan(tangyuan with Kimchi) were preferred foods by the subjects in order.

• 한국식생활문화학회지
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• 제19권6호
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• pp.701-709
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• 2004

The purpose of this study was to investigate Chinese university students' in Shanghai perception for Korean Kimchi. The results were as follows : A questionaire was examined on male 139(49.5%) and female 142(50.5%) college students of residing in Shanghai. Nationality of Kimchi answered Korea 75% of ail the participants, and have eaten Kimchi was 60.9%. Male purchsed commercial Kimchi 42.2% and female restaurant 46.3a(p< .01). The first answered 'it was taste' 51.6% when commercial Kimchi purchsed, and packing size of commercial Kimchi was 200g 56.9%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 77.8%, Mu Kimchi 58.5% and Oi Kimchi 35.7%, also preference of Kimchi was Baechu Kimchi 49.7%, Mu Kimchi 26.9% and Oi Kimchi 13.8% in order. After have eaten Kimchi answered good 54.5%(p< .01), Kimchi liked reason were the highest 'refreshing taste' 39.7%, unliked were odor(of garlic, ginger and anchovy juice, etc) and too spicy in order Improvement on consumption extention of Kimchi answered 'not too hot' 30.4%, 'not too salty' 28.6% and 'not over-riped' 21.7%. Perception for Kimchi answered the highest mean 3.51'Kimchi can be preserved for a long time' (p< .05) and 'Kimchi is a good side dish with cooked rice'.

• 한국식생활문화학회지
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• 제20권6호
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• pp.754-760
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• 2005

The purpose of this study was to investigate Chinese university students' in Beijing perception for Korean Kimchi. The results were as follows: A questionnaire was examined on male 145 (45.7%) and female 172 (54.3%) college students of residing in Beijing. Nationality of Kimchi answered Korea 83.3% of all the participants, and have eaten Kimchi was 59.0%. Male purchased commercial Kimchi 39.7%, and female restaurant 44.9% (p< .05). The first answered 'it was taste' 52.1% when commercial Kimchi purchased, and packing size of commercial Kimchi was 50g 50.0%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 79.1%, Mu Kimchi 68.4% and Oi Kimchi 63.6%, also preference of Kimchi was Baechu Kimchi 44.3%, Mu Kimchi 29.3% and Oi Kimchi 19.2% in order. After have eaten Kimchi answered good 64.6% (p< .05), Kimchi liked reason were the highest 'refreshing taste' 42.4%, unliked were 'oder (of garlic, ginger and anchovy juice, etc)' and 'too spicy' 33.3%, respectively. Improvement on consumption extention of Kimchi answered 'not too salty' 30.2%, 'not too hot' 28.5% and 'not too strong seasoning' 22.7%. Perception for Kimchi answered the highest mean (3.95) 'Kimchi is a good side dish with cooked rice'.

• 한국식생활문화학회지
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• 제23권6호
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• pp.693-704
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• 2008

In this study, the preference for Korean Kimchi by Chinese people in Shandong Province was evaluated. Specifically, this study was conducted to aid in the introduction of Kimchi to China by providing information and developing local types designed to meet regional taste preferences. The subjects were comprised of 298 Chinese (male 108, female 190) residents of Weihai, Yantai and Qingdao, in Shandong province, China. The subjects were provided with a self administered questionnaire form designed to evaluate their views on Korean Kimchi. The collected data were then analyzed using the SAS software package. The results revealed that 95.3% of the respondents were aware of Korean Kimchi. In addition, 100% of the respondents who had visited Korea and 98.1% of the respondents who had an interest in Korea were aware of Kimchi. With regard to the origins of their interest in Kimchi, 26.8% of the subjects answered 'through mass media', while 23.9% reported that they learned about Kimchi 'through friends'. Most subjects recognized Kimchi as a 'Korean traditional food' (92.6%), a 'delicious food' (53.2%), and a 'fermented food' (38.0%). Baechu Kimchi was found to be the most well-known Kimchi, followed by Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi. Additionally, 69.1% of the subjects knew how it was prepared, most of whom reported that they learned how Kimchi was prepared through 'Korean movie and/or drama'. Moreover, 88.9% of the subjects had eaten Kimchi. Overall, 43.8% of the subjects reported that they ate Kimchi $1{\sim}2$ times per month, while 32.1% reported that they ate Kimchi $1{\sim}2$ time per year. The most common places that Kimchi was eaten were a 'Korean restaurant' (67.6%) or with a 'colleague' (32.8%). The primary reasons for not having eaten Kimchi were 'no knowledge or dislike of Kimchi by family' (30.3%), 'difficulty purchasing Kimchi' (21.2%), 'high priced Kimchi' (21.2%), and 'dislike the smell and shape of Kimchi' (12.1%).

• 한국조리학회지
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• 제15권4호
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• pp.56-72
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• 2009

이 연구의 목적은 성남 지역 초등학생의 김치 섭취 실태 및 학교급식에서 제공되는 김치에 대한 요구도를 조사하였다. 70.6%의 초등학생은 학교급식보다는 집에서 김치를 더 많이 먹는다고 하였으며, 그 이유는 집에서 먹는 김치가 더 맛이 있기 때문(79.1%)이라고 응답하였다. 학교급식에서 배식되는 김치 종류 중 배추김치, 깍두기, 열무김치 순으로 선호하였으며, 선호하는 김치의 형태는 저학년 학생은 '작은 크기로 한입에 먹기 좋게', '약간 달콤하게', '크기와 모양을 일정하게', 고학년 학생은 '작은 크기로 한입에 먹기 좋게', '차갑고 시원하게', '약간 달콤하게' 순이었다. 초등학생의 기호에 맞는 학교급식용 김치를 제조하기 위하여 기존의 부재료 이외에 첨가되기를 원하는 부재료는 과일류를 가장 선호하였고 어패류의 첨가에 대해서도 비교적 좋아하였다. 또한 김치볶음밥, 김치만두, 김치찌개, 김치주먹밥, 김치김밥, 김치볶음, 김치비빔밥, 김치햄버거, 김치돈가스 등의 김치 이용 음식을 학교급식에서 선호하는 것으로 나타났다.

• 한국식품조리과학회지
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• 제13권3호
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• pp.259-265
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• 1997

대구 ·경북 지역 초등학생들의 김치에 대한 의식 및 선호도를 조사한 결과는 다음과 같다. 1. 조사 대상의 57.7%는 김치를가능하면 먹는 것이 좋다고 생각하였고 26.1％는 반드시 먹어야 한다고 응답하여 83.8%가 김치를 섭취해야 한다고 인식하고 있었다. 또한 김치를 영양식품(51.3%), 전통식품(2:2.9%)으로 인식하는 비율도 높아 김치의 우수성을 이해하고 있었다. 2. 김치종류별 인지도는 배추김치(83.0%), 깍두기(65.0%), 나박김치 (82.2%), 총각김치(58.4%), 깻익김치(43.2%), 부추김치(39.1%)의 순으로 높았고 어머니들도 배추김치(92.2%), 총각김치(85.8%), 깍두기(83.Bfa), 나박김치(82.2%), 부추김치(77.1%), 깻잎김치(75.6%)의 순으로 인지도가 높아 초등학생과 비슷한 경향이었다. 3. 김치에 대한 선호 실태는 매우 좋아한다가 22.8%였고 좋아한다가 32.7%로서 55.5%의 초등학생들이 김치를 좋아하고 있었다. 초등학생들이 선호하는 김치는 배추김치(74.0%), 깍두기(56.6%), 총각김치(49.0％), 나박김치(46.9%), 오이소박이(17.5%) 등이었고 배추김치중 배추의 줄기부분(47.6%)을 가장 좋아하였다. 숙성정도는 적당히 잘 익은 김치(43.9%)와 갓 담은 김치(41.9%)를 선호하였다. 4. 김치를 재료로 하여 만든 음식으로는 김치볶음밥, 김치찌개, 김치전, 김치비빔밥, 김치김밥, 김치만두 등의 순으로 좋아하였다. 5. 어머니의 지도형태와 초등학생의 김치에 대한 의식 및 선호도는 유의한 차이를 보였으며(p < .001)자주 먹도록 권유하거나 조리 방법을 바꾸어 주는 것이 먹이려고 강요하거나 전혀 간섭하지 않는 것보다 좋은 영향을 미쳤다. 6. 김치를 싫어하는 이유는 매운 맛, 양념 냄새를 지적하였고 생강, 청각, 마늘, 미나리, 파 등의 부재료는 싫어하였다. 7. 김치에 대한 바램은 김치 맛을 되도록 덜 맵고 달콤하게 해 달라는 요구가 많았고 배, 오징어, 글, 사과, 오이 등의 부재료를 김치에 첨가해 주기를 바라고 있었다.

• 한국식생활문화학회지
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• 제19권5호
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• pp.566-572
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• 2004

우수한 알카리성 식품이자 발효식품인 오이김치를 직접 제조하여 저장기간별로 글로로필, 비타민 C의 함량의 변화를 측정하고 관능검사를 실시하여 오이김치의 저장기간별 선호도를 조사하였다. 클로로필은 클로로필 a의 경우 저장 0일 52.21%, 저장 11일 20.67%, 저장 14일은 분포를 보이지 않았고 클로로필 b의 경우는 저장 0일 14.44%, 저장 11일 16.99%. 저장 14일까지는 클로로필 a와 마찬가지로 분포를 나타내지 않았다. 반면에 Phephorbide a의 경우는 저장 0일 28.44%. 저장 5일 31.20%. 저장 11일 42.63%로 증가하였으나, 저장 12일에서 14일까지는 분포하지 않았다. Phephorbide b의 경우는 저장 0일 1.25%,저장 1일 10.55%, 저장 11일 15.79%로 증가하였으며 저장 12일에서 14일까지는 분포하지 않았다. Pheophytin a의 경우는 서장 0일 2.85%, 저장 11일 3.92%, 저장 12일에서 14일까지는 소실되었고, Pheophytin b는 저장 0일 0.62%, 저장 5일 1.71%로 증가하다가 저장 11일에서 14일은 분포하지 않았다. 비타민 C는 저장 0일 2.57(mg/100g), 저장 4일 5.49(mg/100g)으로 증가, 저장 11일 2.95(mg/100g)으로 감소, 저장 14일에는 소실되었다. 관능평가는 외관, 냄새, 맛, 질감, 종합적인 맛에서 유의미한 차이를 보였는데, 저장 8일에서 가장 높은 선호도를 나타내었고, 저장 10일부터는 낮은 선호도를 보였다.