김치에 대한 중국 산동성 지역 성인의 기호도 조사

장향매 ( Xiang Mei Zhang ),남은숙 ( Eun Sook Nam ),박신인 ( Shin In Park ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.1

This study investigates the preferences Chinese have of Korean Kimchi and improvements for Chinese market adaptation of Kimchi through a survey. The questionnaire was conducted on 298 Chinese(108 males, 190 females) residing in Weihai, Yantai and Qingdao in Shandong province. The questionnaire form was developed and used for self-administration. The collected data were analyzed by SAS package. Among the subjects, 88.9% had experienced eating Kimchi and 58.8% liked Kimchi. The preference of Kimchi was significantly higher among males, workers, persons who had visited Korea, and persons interested in Korea compared to females, university students, persons who hadn`t visited Korea, and persons with no interest in Korea. The reasons for liking Kimchi, in order of popularity, were for its `refreshing taste`(64.9%), `spicy taste`(57.7%), `chewy texture`(47.2%), and `sour taste`(35.1%). The reasons for disliking Kimchi were for its `smell`(l9.6%), `sour taste`(l6.2%), `salty taste`(14.3%), and `appearance`(8.7%). Of those surveyed, 97.6% had a positive opinion of Kimchi intake in the future. The intention of future consumption of Kimchi was significantly higher in females than males. The type of Kimchi wanted by Chinese was `less seasoning`(53.4%), `less spicy`(46.0%), `sweeter taste`(39.3%), `less salty`(37.2%), and `no fish-like smell`(35.6%). Improvements for increasing Chinese Kimchi consumption were `development of Kimchi according to Chinese preference`(81.2%), `improvement of sanitation`(73.5%), `decrease in the sale price of Kimchi`(72.8%), and `convenient place for the purchase of Kimchi`(63.8%).

여대생의 김치에 대한 의식과 섭취실태 조사

김은희,김성로 한국식품영양학회 1998 韓國食品營養學會誌 Vol.11 No.5

부산시내 7개 대학에 재학중인 여대생 267명을 대상으로 김치 선호도 및 섭취 실태 등을 조사한 결과는 다음과 같다. 75.2%가 김치를 선호하고, 적당히 숙성된 김치(54.0%)와 젓갈류중 멸치젓(42.1%)을 선호하였다. 김치의 맛은 시원한 맛(50.2%), 아삭한 맛(47.6%), 적당한 짠맛(43.8%)을 선호하며 짭짭한 맛(58.1%), 단맛 또는 젓갈맛(55.8%)을 가장 싫어하였다. 선호하는 김치는 통배추김치(22.2%), 총각김치(17.5%), 깍두기(11.5%), 물김치(9.9%), 오이소박이(8.5%), 겉절이(5.1%), 열무김치(4.9%), 동치미(4.4%)였고 파김치(3.9%), 고들빼기김치(3.6%), 깻잎김치(3.5%), 부추김치(2.5%), 갓김치(1.5%), 봄배추김치(0.9%)는 선호도가 낮았다. 가정에서 담는 김치는 통배추김치(24.1%), 깍두기(15.4%), 물김치(14.8%), 총각김치(14.2%), 파김치(6.4%), 열무김치(5.4%), 겉절이(4.5%), 오이소박이(3.6%), 동치미(3.3%), 부추김치(2.9%), 깻잎김치(2.8%), 갓김치(0.9%), 고들빼기김치(0.8%)였다. 김치이용 음식은 김치찌개(92.9%) 김치볶음밥(90.3%), 김치전(68.2%), 김치볶음김치(42.7%), 김치라면(31.8%)이었다. 62.6%의 대학생이 한 끼에 김치를 5∼6조각 이상 섭취하여 약 93g의 낮은 섭취량을 보였다. 가정에서 김치는 대부분이 어머니가 담으며(94.7%), 가정 김치 맛에 만족하였다. 70.3%가 김치를 담아 본 경험이 없고, 김치는 담아본 29.7%의 학생들은 부모님의 김장때(71.7%), 중.고등학교조리실습시간(14.1%), 대학조리실습시간(10.9%), 조리강습때(3.3%) 담아보았다고 하였다. 95.1%가 김치 담는 방법을 배우길 원했으며, 그 이유로는 일상적인 반찬이니까(66.1%), 전통음식이기 때문에(16.3%), 김치를 좋아하니까(15.9%)였다. 결혼한 후는 88.8%가 김치를 직접 담겠다고 하였다. 김치 구입처는 농협(48.5%), 대규모 김치공장(32.7%), 부식가계(11.2%), 백화점(7.7%)의 순서로 선택하였으며, 상업용 김치의 문제점으로는 정성, 맛, 조미료 첨가, 위생, 가격 등의 불량을 들었다. A survey of the notion and intake on Kimchi among college women in Pusan was conducted to get some basic information on kimchi. Two hundred sixty seven students in Pusan participated in this survery. Seventy five percent of students answered that they like kimchi., They preferred well-fermented kimchi with anchovy extracts, refreshing taste and crispy texture to salty and sweet. Chinese cabbage kimchi(87.6%) was found to be the most favored kimchi and Kakdugi(seasoned pickles of cubed radish), Nabak kimchi and Chonggak kimchi(ponytail kimchi) were followed in the order. The most favorite food made from kimchi was stir fried kimchi with rice. They disliked traditional special kimchi, such as Puchu kimchi(leek kimchi). Pa kimchi(green onion kinchi), Kkennip kimchi(perilla leaf kimchi), Godulbaegi kimchi(Korean wild lettuce kimchi) and Gat kimchi(Leaf mustard kimchi). About 93 grams of kimchi was consumed daily and this amount was a little. Seventy percent of students did not have any experiences preparing kimchi. Experiences of kimch preparation were given by mother through kimchii-making event for the winter(71.7%), cooking practice in middle or high school(14.1%) and college(10.9%) and general cooking education(33%). They preferred to buy kimchi at the Agricultural Cooperative Association(48.5%) or a large kimch factory(32.75). College students believe that kimchi is a healthy food and are willing to learn how to make kimchi.

Korean kimchi: promoting healthy meals through cultural tradition

Nobuko Hongu,Angela S. Kim,Asuka Suzuki,Hope Wilson,Karen C. Tsui,박선민 한국식품연구원 2017 Journal of Ethnic Foods Vol.4 No.3

Kimchi, a spicy traditional Korean side dish, is made with a variety of fermented vegetables, such as Napa cabbage (baechu), hot red pepper, garlic, ginger, and other spices. Throughout generations for thousands of years, kimchi has been served daily at virtually all meals in Korean households. It gives the flavors of garlic, ginger, scallions, and chili. Kimchi is an ingredient with many culinary benefits as it is commonly added to soups, noodles, and rice dishes. In addition to its exotic and refreshing taste, kimchi also has its own unique nutritional value and ingredients that are linked to promoting health and preventing disease. In this article, the varieties of kimchi, nutritional values, health benefits and “cook-with-kimchi” recipes (incorporating kimchi into today's Western dishes) are explored. Methods Data were collected through literature review, direct observation at grocery stores, and interviews for cooking recipes. Results Four types of literatures (peer-reviewed journals, websites, books, and United States (US) University articles) were reviewed about kimchi. Prices of each type of kimchi were checked at four to five Asian markets in Tucson, Arizona for 2 years, and averaged. There were only few cents differences in 2 years. One family home-style kimchi recipe and four “cook-with-kimchi” recipes were introduced in this article. Conclusion The availability and many varieties of kimchi exist in the US. Despite new trends and changes in the US, kimchi continues to be a significant important staple in many Korean and non-Korean families in the US.

연구논문 : 김치와 문화적 지식: 전라도 김치의 명칭과 구분법에 대한 인지인류학적 접근

조숙정 ( Sook Jeong Jo ) 한국문화인류학회 2007 韓國文化人類學 Vol.40 No.1

This paper analyzes a case study of the folk classification of Jeollado kimchi, and applies an ethnoscientific model to reveal a system of cultural knowledge corresponding to the classificatory terms. Kimchi is classified by the people of Jeollado using an elaborately developed native terminological system. The research began by collecting 35 kinds of kimchi and eliciting 84 terms including phonetic and/or morphological variants. All 51 categories of kimchi are semantically structured in hierarchical inclusion relation. In other words, the semantic organization is characterized by an elaborate folk taxonomy. Using the method of componential analysis, distinctive semantic components and significations of various kinds of kimchi are found to exist in the Jeollado taxonomy. A second finding of the research is that kimchi is a Korean traditional fermented food closely related to climate and natural environment, and 35 kinds of kimchi are perceived and divided into 4 seasons. Kimchang-kimchi is especially prominent in the seasonal classification of kimchi. Kimchi is also classified into 6 stages according to its degree of fermentation. This fermentation classification is characterized by relationships of stage and process. A third finding of this research is the ethnographic identification of a prototypic category of kimchi. In the native speakers` folk knowledge system, baechu-kimchi seems to regarded as the most prototypic category of Kimchi. A final interesting point of this study is the intra-cultural variation of knowledge about kimchi, varying by gender and age. Cultural knowledge of kimchi is closely associated with women, especially married women, and the older generation has a more elaborate terminological system for kimchi than the younger generation. Hence, the native terminological system of kimchi is changing intra-culturally.

농촌지역 초중고 학생들의 김치 섭취실태 및 기호도 분석

문성원(Sung Won Moon),이명기(Myung Ki Lee),나태균(Tae Kyun Na) 한국조리학회 2011 한국조리학회지 Vol.17 No.1

The purpose of this research is to examine the awareness and preference for a variety of Kimchi and Kimchi intake patterns among the students living in Chungbuk province. Four hundred samples, consisting of elementary, middle, and high school students, were surveyed; and a total of 366 usable, completed copies of the questionnaire were used for the research. The collected data were statistically analyzed using SPSS 10.0. The results of the analysis were as follows: First, Kimchi was considered traditional (24.3%), nutritious (20.5%), fermented (19.2%), and healthy (16.1%). Second, the main reason Kimchi was preferred was its hot taste (25.4%), chewy texture (17.4%), and sour taste (14.0%). The students preferred their Kimchi a little hot, moderately salty, and properly fermented with a moderate amount of seasoning and did not care much about any particular parts of Kimchi. Third, 75.4% of the students ate Kimchi more than twice a day, and 78.0% of the students consumed more than 3 pieces(2.5×3.0cm) of Kimchi per meal. Fourth, elementary students wanted the school foodservice to develop bite-sized Kimchi while middle school students wanted to eat their favorite parts of Kimchi without the fishy smell. High school students wanted to eat cool and fresh Kimchi. Finally, the students wanted Kimchi to contain the following fruit and vegetables: pears (48.9%), apples (34.2%), and pineapples (30.0%), young radishes (44.9%), turnips (37.5%), and sesame leaves (34.9%). This study concludes that it is necessary to educate young students about traditional Korean food culture, serve them various types of Kimchi, change the service style, and develop new Kimchi recipes to increase Kimchi intake in school foodservices.

An Activation plan of Korea Kimchi distribution Industry in the Chinese Kimchi Market

Soonja Kim,Kihyung Bae,Jae-Eun Lee 한국유통과학회 2018 유통과학연구 Vol.16 No.8

Purpose - To active the Korea kimchi distribution, this study aims to investigate the effect of Korea national image and kimchi image on kimchi purchase intention. this study suggest the strategies for kimchi export to China by examining how the Chinese perceptions of Korean kimchi. Research design, data, and methodology - For this study, empirical analysis was conducted based on survey results. A questionnaire was distributed to a total of 400 Chinese consumers. Of these, 280 were collected and 278 were used for statistical processing, excluding 2 that were found to be unsuitable for analysis. This study was performed by the regression analysis using the spss24 statistical program. Results - As a results, It was not significant that the Chinese consumers’ familiarity on the Korea image will have a positive effect on their kimchi purchase intention. On the other hand, the kimchi/Korean food image of Chinese consumers’ will increase their kimchi consumption experience. Conclusions - The Chinese consumers’ positive image on kimchi/Korean food in terms of the unique characteristics of kimchi, health aspects and preference of kimchi is positively influenced when they have higher image on Korea related to its national characteristics, and that of the higher image for Korea has a positive effect on kimchi purchase intention.

배추의 가공에 따른 glucosinolates 및 isothiocyanates 함량 변화

장미란,김건희 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.3

This study examined the total glucosinolate (GSL) and isothiocyanate (ITC) contents according to different processing conditions; fresh Kimchi cabbage (Brassica rapa L. ssp. pekinensis), salted Kimchi cabbage and kimchi (storage temperature 4℃ and 20℃) using two different cultivars (Bomatnorang and Chunkwang). Four GSL peaks representing gluconapin, glucobrassicanapin, glucobrassicin and 4-methoxyglucobrassicin were detected in Kimchi cabbage by HPLC and HPLC/MS analysis. The total GSL contents of fresh Kimchi cabbage of Bomatnorang and Chunkwang were 21.37±1.06 μg/g dry weight (DW) and 20.96±3.33 μg/g DW, respectively. After salting, the total GSL contents of salted Kimchi cabbage decreased by 39% and 52% in Bomatnorang and Chunkwang, respectively. Finally, the total GSL contents of kimchi after storage at 20℃ decreased by 83% and 56% in Bomatnorang and Chunkwang, respectively. The extracted ITC contents were analyzed by GC/MS. Three ITC peaks were detected in Kimchi cabbage representing 2-phenylethyl ITC, 3-butenyl ITC and 4-pentenyl ITC. The 2-phenylethyl ITC levels increased during the salting process but this generally fell during storage at 20℃ as kimchi. The 3-butenyl ITC levels of Kimchi cabbage according to processing decreased rapidly due to salting and then decreased slowly during storage as kimchi. The 4-pentenyl ITC of Kimchi cabbage was lost during the salting process. The results for the change in GSL and ITC contents during the kimchi making process will be used in the food industry.

김치냉장고의 숙성 후 저장 및 저온 저장 모드에서 6개월간 저장한 김장 김치의 발효특성 비교

이은화 ( Eun Hwa Lee ),이명주 ( Myung Ju Lee ),송영옥 ( Yeong Ok Song ) 부산대학교 김치연구소 2012 김치의 과학과 기술 Vol.15 No.-

김장김치를 김치냉장고에서 6개월간 ``숙성 후 저장``과 ``저온 저장`` 모드에서 저장하였을 때 발효 양상을 비교해 보았다. 본 연구에 사용한 ``숙성 후 저장`` 모드에 보관한 김치는 10℃에서 5일간 발효시킨 후 _2.5℃에 저장한 F1김치, 15℃에서 1일 발효시킨 후 _2.5℃에서 저장한 F2김치이고, ``저온 저장``에 보관한 김치는 담금 즉시 _1_2.5℃에 저장한 S1김치와 _2.5℃에 저장한 F2김치 4종류이다. ``숙성 후 저장``한 F1김치는 2주에 pH 4.4, 그리고 산도는 0.6%로 숙성기에 접어들었으나 F2김치는 8주, ``저온 저장``한 S1김치는 12주에 그리고 S2김치는 저장 말기에 숙성기로 접어들었다. Lactobacillus spp. 생육은 F1 및 F2김치에서는 저장 초기부터 급속히 증식하여 8주에 최대 균수인 8.0~9.0 log CFU/mL에 도달한 후 F1김치에서는 균수가 6개월간 지속된 반면, F2김치에서는 저장 12주 이후 감소하였다. S1과 S2김치에서는 8주에 최대 균수인 6.8 log CFU/mL에 도달하여 적숙기 최대 균수에 미치지 못하였다. Leuconostoc spp.는 저장모드에 따라 최대 생육 시점은 다르나 8.0~9.0 log CFU/mL에 도달하였다. F1김치의 Leuconostoc spp.는 6개월 동안 지속적으로 성장하여 최대 생육에 도달한 반면, 다른 김치 시료에서는 최대 생육 후 균이 감소하였다. 고온 젖산균인 Lactobacillus spp.의 생육은 ``저온 저장``한 김치에서 억제되었으나 Leuconostoc spp.의 생육은 _2.5℃와 같이 낮은 온도에서도 최대 생육을 하였다. 김장김치의 관능은 저장 3개월까지 외관, 신맛, 탄산미, 아삭아삭함에서 F1김치가 가장 높은 평가를 받았는데 이는 Lactobacillus spp.와 Leuconostoc spp.의 균수가 가장 높았기 때문으로 생각된다. 6개월 후에는 F1와 S1김치가 높은 평가를 받았는데, S1김치는 저장 말기에 신맛과 탄산미가 증가하는 현상을 보였는데, 이는 Leuconostoc spp.의 균수 저장 후기에 높아졌기 때문으로 생각된다. 이상의 결과를 종합해 보면 김장김치를 저장 기간 내 맛있게 먹기 위해서는 김치를 완전히 숙성시킨 후 저온에서 저장하는 방법인 10℃에서 5일 동안 발효시켜 _2.5℃로 온도 변환하는 시스템이 가장 우수하였다. ``저온 저장`` 온도로는 가 보다 우수하였다. The purpose of this study is to determine long-term storage conditions for winter kimchi. Kimchi was stored in a kimchi refrigerator for 6 months with or without fermentation. Four different temperature systems used were as follows: 5 days at 10oC followed by storage at -2.5oC (F1), 1 day at 15oC followed by storage at -2.5oC (F2), storage at -1oC (S1), or at -2.5oC (S2). Time periods required for F1, F2, S1, or S2 kimchi to reach pH 4.4 and acidity 0.6% were 2, 8, 12, and 22 weeks, respectively. Lactobacillus spp. growth on F1 and F2 kimchi was faster and greater than that on S1 and S2 kimchi, revealing a maximum concentration of 8~9 verses 6.8 log CFU/mL, respectively. However, Leuconostoc spp. were fully grown (8~9 log CFU/mL) on all four kimchi samples regardless of temperature, even at -2.5oC, although the times required to reach maximum growth were different. Growth of Lactobacillus and Leuconostoc spp. both decreased after reaching maximum levels, except for F1 kimchi. Sensory evaluation results for 3 month storage showed that F1 kimchi was the best among kimchi samples in terms of appearance, acidic taste, carbonated taste, crispiness, and moldy smell. For 6 months of storage, F1 and S1 kimchi were the most highly evaluated among the kimchi samples. Sensory evaluation result for S1 kimchi stored at -1oC was comparable to that of F1 kimchi due to fully grown Leuconostoc spp. Acidities of F1 and S1 kimchi after 6 months of storage were 0.8 and 0.7%, respectively. Taken together, fermentation of kimchi at 10oC for 5 days followed by storage at -2.5oC for 6 months was optimal for high quality kimchi. Sensory properties of winter kimchi were significantly influenced by the degree of fermentation.

고춧가루내의 고추씨 함량이 김치발효와 항돌연변이 활성에 미치는 영향

최선미,전영수,이숙희,박건영 부산대학교 김치연구소 2002 김치의 과학과 기술 Vol.8 No.-

The fermentation characteristics such as pH, acidity, lactic acid bacterial counts and panel taste of kimchi, and antimutagenic activity of kimchi were studied when the kimchi prepared with different ratio of seed (S) pericarp (P) in red pepper powder and fermented at 15℃. The pHs of P:S = 9:1 kimchi and P:S = 7:3 kimchi decreased gradually during the kimchi fermentation, however, pHs of P:S = 5:5 kimchi and P:S = 3:7 kimchi decreased very fast during the fermentation. The counts of Leuconostoc sp were high in P:S = 9:1 kimchi and P:S = 7:3 kimchi but the levels were low in P:S = 5:5 kimchi and P:S = 3:7 kimchi. Whereas Lactobacillus sp counts were low in P:S = 9:1 kimchi and P:S = 7:3 kimchi, but the counts were high in P:S = 5:5 kimchi and P:S = 3:7 kimchi during the fermentation. P:S = 3:7 kimchi showed the highest prevalence in the panel taste of the kimchis and the P:S = 3:7 kimchi resulted in the lowest prevalence. The antimutagenic activities of the kimchi juices were studied by Ames test using Salmonella typhimurium TA100 and SOS chromotest using E. coil PQ37. As the ratio of the seed increased, the antimutagenicities increased. Among the kimchi samples, P:S = 5:5 kimchi significantly reduced (p<0.05) the mutagenicities induced by aflatoxin B_1(AFB_1) in Ames test and SOS response against N-methy1-N'-nitro-N-nitrosoguanidine (MNNG) in SOS chromotest. From the results of the experiments, the P:S = 7:3 kimchi seems to be the best seed ratio of red pepper powder for the preparation of kimchi in terms of fermentation characteristics and antimutagenicity of the kimchi.

부산 및 부산근교의 명가김치 발굴을 위한 연구

문갑순,송영선,전영수 부산대학교 김치연구소 1996 김치의 과학과 기술 Vol.2 No.-

Chinese cabbage Kimchi is a traditional fermented food and a numerous variety of Kimchies are produced in Korea. Most of Kimchis are produced on a small scale in the home for individual household use and recipes of Kimchis are deeply embedded in the individual cultures. Currently, however, factory-produced Kimchi is becoming popular by industrialization and changes of life style. This study was conducted to find out recipes of traditional Kimchis which are known delicious in Pusan and its environs and to develop a Kimchi with high quality. The characteristics of Kimchi recipes surveyed in Pusan and its environs are as follow: 1) Large amount of red pepper, garlic and anchovy sauce was used, which made Kimchi hot and spicy. 2) Extracts of dried anchovy or shrimp, or pear and onion juice was used to mix red pepper power. 3) Selection of good quality of Chinese cabbage and red pepper was very important step to determine quality of Kimchi. Furthermore, a numerous variety of submaterials added in Kimchi may also contribute to the high quality of Kimchi. 4) Salt concentration of Kimchi was around 2%, which was lower than it was generally known . Through this survey, it was suggested that maintaining low salt content of Chinese cabbage during salting make Kimchi crispy and juicy.