• 한국식생활문화학회지
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• 제34권2호
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• pp.217-223
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• 2019

This study aimed to evaluate the characteristic differential between whole cabbage kimchi (pogi kimchi) and sliced cabbage kimchi (mat kimchi) during kimchi fermentation at $6^{\circ}C$. The difference of microbial and physicochemical properties was investigated until 6 weeks. For the changes in the microbial flora, both kimchi samples exhibited a continuous increase in total aerobic bacteria and lactic acid bacteria (LAB) population size up to 2 weeks followed by a stationary phase until 5 weeks. Interestingly, the number of LAB of mat kimchi was overall higher than that of pogi kimchi during kimchi fermentation. We speculate that mat kimchi has in a more advantageous growth condition than pogi kimchi for microbial growth because small kimchi cabbage size appropriately derives nutritional supply in order to increase the LAB growth. During lactic fermentation at $6^{\circ}C$, physicochemical changes in the pH, salinity, and titratable acidity was observed to be no significant differences between two types of kimchi. Furthermore the contents of organic acids such as oxalic acid, citric acid, malic acid, lactic acid, fumaric acid, and acetic acid was not significantly different (p>0.05) between both kimchi samples as well as the contents of total free amino acid.

• 한국농촌생활과학회지
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• 제5권1호
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• pp.9-17
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• 1994

In order to survey on utilization of Kimchi, fermented vegetable food in korean families, 439 households in Kyunggi province were investigated. The results are as follows ; 1. 99% of housewives served at least 1 or more kinds of Kimchi every meal. 2. 45% of wives answered Kimchi serving was always necessary but same answered children were only 34%. 3. The taste of Kimchi was decided according to husbands(47%) in family. 4. The Kimchi preparing method was learned from their mother(65%). 5. The main kind of Kimchi was chinese cabbage Kimchi all the year round, and 88% of the subjects answered that the variety of Kimchi was different with season. 6. Almost all housewives(99%) prepared Kimchang Kimchi and 97% of subjects made 3 kinds. 7. In quantitative order, the main sorts of Kimchang Kimchi were chinese cabbage Kimchi, Dong chimee, Chonggak Kimchi and baik Kimchi. 8. The period of Kimchang Kimchi use was form Nov. to next year march(36%), and only 11% of them prepared suitable. But the excess amount of Kimchi applied other dishes and 8% of them discarded the remaining. 9. The Kimchang Kimch was kept underground(51%) and laying outdoor using Kimchang jar(32%). It was different with style of shelter.

• 유통과학연구
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• 제16권8호
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• pp.51-61
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• 2018

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.

• 한국식생활문화학회지
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• 제34권2호
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• pp.176-183
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• 2019

This study examined the state of awareness, consumption, and purchasing behavior of Kimchi among Chinese adults in Beijing and Shanghai. Two-hundred Chinese individuals in Beijing and Shanghai were included as study subjects. The subjects selected "good Kimchi for Chinese taste" as excellent Kimchi; however, only 13% of the subjects selected "Kimchi from Korea is excellent." The first sites of Kimchi consumption in China included "home" (59.0%) and "restaurants" (40.0%) in Beijing and "restaurants" (57.0%) and "home" (32.0%) in Shanghai. Chinese people primarily purchase 400g pouches of Kimchi more than once a month, and the average price of Kimchi is RMB 12.59 in Beijing and RMB 18.32 in Shanghai. These results suggest that the interest in Kimchi varieties and the countries producing it differ among Chinese consumers depending on the region. Therefore, a sensory evaluation of Kimchi is essential to determine the preferred flavor of Kimchi among Chinese individuals and to promote the consumption of traditional Korean Kimchi.

• 한국유기농업학회지
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• 제30권2호
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• pp.151-170
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• 2022

The demand for commercial kimchi has increased continuously for the past 20 years due to the increase in eating out demand. Although Korean kimchi industry has expanded significantly, it is still small and a large portion of domestic demand is dependent on Chinese kimchi. Chinese kimchi imports has markedly increased over the last 20 years. However, kimchi imports from China in 2021 significantly reduced due to the recently released video showing a naked man making Kimchi. Korean government has decided to apply HACCP to all imported Kimchi from October 2021 in order to improve the safety of imported kimchi. This study analyzed the effect of changes in the amount of kimchi imports due to the introduction of HACCP on the kimchi industry by using a dynamic partial equilibrium model. According to the analysis result, if imports decreased by 20% compared to the Baseline, domestic kimchi production increased from 1.8% to a maximum of 4.8%, but kimchi consumption decreased from 3.1% to 5.2%. In particular, consumption away from home decreased from 3.3% to 5.7%. It is expected that the results of this study would be used as useful data in the decision-making process of market participants and policy makers related to the kimchi industry.

• 한국식생활문화학회지
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• 제17권5호
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• pp.638-645
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• 2002

The purpose of this study is to evaluate the quality characteristics and consumer acceptance of the Kimchi affected by the storage method and the duration. The characteristics of Kimchi fermented and stored in the traditional method, such as cave facility or pit storage on the shore were compared to the Kimchi which was stored in the Kimchi refrigerator using the physicochemical and sensory evaluation. The quality of Kimchi stored by the Kimchi refrigerator was most acceptable with 3 month storage, while that of Kimchi stored by the storage facility under the ground on the shore was 1 month storage. Shelf life of Kimchi was extended up to 5 month stored by Kimchi refrigerator, and 3 month for the Kimchi stored under the ground on the shore.

• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.227-234
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• 2007

Potato kimchi, fermentation was carried out at $10^{\circ}$C for 15 days using various ratios of potato to kimchi (2.5%, 5%, 10%). The samples were determined according to the fermentation time, pH, acidity and growth of lactic acid bacteria in potato kimchi. The addition ratio of potato to kimchi had little effect on the pH, acidity or growth of lactic acid bacteria in potato kimchi. In comparison to baechu kimchi and mul-kimchi, the pH, acidity and growth of lactic acid bacteria was better in potato kimchi than in the other kimchi samples. The in vitro anticancer effect of potato kimchi was investigated using human cancer cells, AGS human gastric adenocarcinoma cells and HT-29 human colon adenocarcinoma cells. MTT assay revealed that the methanol extract of potato kimchi showed the highest anticarcinogenic effects.

• 한국식품영양학회지
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• 제16권2호
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• pp.123-129
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• 2003

열수로 한시간 추출한 녹각, 생녹각, 유산으로 추출한 녹각을 2% 가해서 배추김치를 담그고 $11^{\circ}C$에서 15일간 발효시키면서 발효 기간중의 여러 변화를 분석하였다. 15일 발효 후, 열수추출 녹각김치의 pH는 3.82, 생녹각 김치는 4.07, 유산처리 녹각김치는 3.98, 대조김치는 3.86을 나타냈고, 산도는 열수추출 녹각김치 7.2, 생녹각김치 10.1, 유산처리 녹각김치 8.6, 대조김치 6.9를 나타냈다. 총당은 열수추출 녹각김치 1.20%, 생녹각김치 0.46%, 유산처리 녹각김치 1.15%, 대조김치 1.46%를 나타냈고, 환원당은 열수추출 녹각김치 0.47%, 생녹각김치 0.09%, 유산처리 녹각김치 0.58%, 대조김치 0.39%를 나타냈다. 아미노산은 열수추출 녹각김치 16.35$\mu$mol/m1, 생녹각김치 20.83$\mu$mol/m1, 유산처리 녹각김치 15.06$\mu$mol/m1, 대조김치 17.60$\mu$mol/m1를 나타냈고, 단백질은 열수추출 녹각김치 1.830%, 생녹각김치 2.011%, 유산처리 녹각김치 2.101%, 대조김치 2.011%를 나타냈다. 유기산 중 유산은 생녹각김치 2.036%, 열수추출 녹각김치 0.954%, 유산처리 녹각김치 1.485%, 대조김치 1.200%를 나타냈다. 숙신산은 유산처리 녹각김치가 가장 많아서 0.153%, 아세트산도 유산처리 녹각김치가 가장 많아서 0.188%이었다. 아세트산 함량이 가장 적은 것은 열수추출 녹각김치로 0.059%이었다. (Table 1) 균체수는 0.96$\times$$10^{8}$ g ~ 3.05$\times$$10^{8}$ g 분포를 나타냈으며, 생녹각김치, 유산처리 녹각김치, 대조김치, 열수추출 녹각김치의 순으로 많았다. 녹각 김치를 사람들에게 맛보게 하여 짠맛, 신맛, 향기, 색, 조직감을 평가시킨 결과 열수추출 녹각김치와 생녹각김치가 가장 높은 값을 나타냈고 이어서 대조김치와 유산처리 녹각김치의 순을 나타냈다.

• 한국가정과학회지
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• 제9권2호
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• pp.85-92
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• 2006

He purpose of this study was to provide basic data for improvement commercial kimchi quality. To examine the consciousness of commercial kimchi, college students residing in the Jeonnam area were selected and asked to questionnaires. Commercial kimchi samples used included a total of 7 kinds which were fermented for 2 week at $4^{\circ}C$. A sensory characteristics included 10 items with a 5-score scale: color, savory taste, carbonated taste, sour taste, hot taste, salty taste, bitter taste, off-flavor, texture, and overall preference. 76% of the whole student liked kimchi, especially well-fermented kimchi(43.2%) and kimchi with fermented fish(48.6%). Participants liked savory(21.6%), hot(17.1%), and crispy(14.4%) taste. Their most favorite kimchi was the whole cabbage kimchi(26.1%), wild lettuce kimchi(0.9%) and watery kimchi made of sliced radishes(1.8%) were low in preference. 56.8% of participants had no experience in making kimchi. They mainly bought commercial kimchi in grocery stores(37.8%) or shopping malls(29.7%). They pointed out the addition of artificial sweeter(35.1%), insanitation, and discredit of kimchi materials(21.6%) as problems of commercial kimchi. The sensory characteristics of commercial fresh kimchi was significantly different in color($2.6{\sim}4.1$), and hot($2.3{\sim}3.8$), and salty($2.6{\sim}3.5$) with p<0.001. The sensory characteristics of $4^{\circ}C$-fermented commercial kimchi for 2 week was significantly different in color($2.7{\sim}3.9$), and salty($2.1{\sim}4.0$) with p<0.001. It was found that color, and hot, and salty taste had the greatest effect on the overall preference in non-fermented kimchi, and color and salty taste, in 2 week fermented kimchi

• 한국식품영양학회지
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• 제27권2호
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• pp.203-212
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• 2014

The purpose of this study was to estimate the preference, intake frequency and eating behavior for kimchi as well as analyze the differences by gender among fourth to sixth grade students (n=410) in a Chungnam region. Approximately 64% of the students liked the spicy taste of kimchi, 75.9% liked the saltiness, and 48.5% liked well-fermented kimchi. The disliking factors of kimchi were its sour taste (38.5%), strong scent (20.1%), and salty taste (15.4%). The most preferred type of kimchi was Baechukimchi, followed by Kkakduki, Yeolmukimchi, and Chonggakkimchi. Further, the most frequently consumed type of kimchi was Baechukimchi, followed by Kkakduki, Chonggakkimchi and Yeolmukimchi. Oisobaki, welsh onion kimchi, sesame leaf kimchi, Gatkimchi, Nabakkimchi and Baekkimchi were rarely consumed. About 34% of the students consumed 5 to 7 pieces of kimchi per meal, and 84.1% enjoyed eating kimchi, mostly because of its good taste (61.3%). The reason for not eating kimchi was because other side dishes are more delicious (30.2%). About 80% of the students responded that they prepared kimchi at home. Moreover, 74.3% of the students eat kimchi much more at home than at school. Improvements to be made for kimchi at school were as follows: less salty (34.9%), less spicy (27.6%), and sweet (22.5%). In conclusion, students enjoyed eating kimchi because of its good taste. Further, they showed preference for Baechukimchi, Kkakduki, and Yeolmukimchi and consumed them frequently. Because kimchi appears to be more preferred and more frequently consumed, it is necessary to develop a menu using kimchi along with the proper eating guidance for helping students consume various types of kimchi at school or at home.