• 한국식품조리과학회지
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• 제15권4호
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• pp.388-394
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• 1999

일본의 남녀 대학생 10명을 대상으로 김치와 김치이용 음식에 대하여 기호도를 조사한 결과는 다음과 같다. 1.양념비율에 따른 김치의 기호도에 있어서 100% 양념 김치에 대한 선호도가 가장 높았다. 2. 저장기간에 있어서는 담근 당일의 기호도가 가장 높았고 저장 1일째부터 5일째까지는 완만하게 낮아지다가 7일째는 급격하게 선호도가 떨어졌다. 3.전반적으로 여학생이 남학생보다 김치에 대한 선호도가 높았다. 4. 김치이용음식의 경우 김치만두는 외관에서, 김치라면은 냄새와 맛에서 가장 높은 기호도를 나타내었다. 5. 김치의 pH 변화는 담근김치가 6.18∼4.00, 시판김치는 5.63∼4.56의 범위를 나타내었으며, 저장 1-2일에는 pH가 다소 높아졌다가 저장기간이 경과함에 따라 낮아지는 경향을 나타내었다. 6. 양념비율이 높을수록 염도가 높았고 저장기간이 경과할수록 염도가 낮아지다가 저장 6∼7일경에 다시 다소 높아지는 경향을 보였다. 7. 담근 김치의 총비타민 C함량은 시판김치보다 다소 높았다. 환원형 비타민 C는 양념 50% 김치에서 저장기간에 따라 비교적 안정된 결과를 나타내었다.

• 한국식생활문화학회지
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• 제36권3호
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• pp.274-283
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• 2021

What is the origin of kimchi and what changes did it go through to become the kimchi of today? Also, what makes kimchi different from other pickled vegetables such as Chinese paochai, Japanese tsukemono, and Western pickles, and sauerkraut, and what is the identity of kimchi? This study is the result of thought on these fundamental questions about kimchi which is the only pickled vegetable distributed around the world that uses a fermented and ripened animal seasoning called jeotgal (salted marine life) to dramatically improve its umami taste and nutritional value, thereby securing its uniqueness. Kimchi has further evolved into a unique and high-quality pickled vegetable through the use of its specialized seasoning, adopting a composite fermentation mechanism and absorbing new ingredients such as red pepper. It is expected that this paper will invigorate the discussion on the firm establishment of the identity of kimchi and the future direction that it may take.

• 동아시아식생활학회지
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• 제15권3호
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• pp.247-256
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• 2005

This study was performed by questionnaire to investigate the preference for Korean traditional foods and revisiting intentions of Japanese tourists. The Subjects were consisted of 280 Japanese tourists staying at Gyeongju and Busan area. The results of this study were as follows: Among the respondents, $61.1\%$ selected 'taste' as the most important factor affecting the preference for korean traditional foods. On the frequency of eating, 'over 8 times per year' scored as high as $27.9\%$. The motivation of eating Korean foods was answered as 'With visiting Korea' by $48.2\%$ Thirties and forties ate Korean traditional foods more often than the others did $61.8\%$ of the Japanese tourists intended to eat more Korean traditional foods in the future. But the necessity of hygienic improvement was pointed out by $32.1\%$ of the subjects. Male subjects wanted the improvement of nutrition, taste and storage, while females shape, color and packing. The preferred Korean traditional foods were 'Bulgogi', 'Kimgui', 'BaechooKimchi', 'Bibimbap', and 'Samgaetang' in the order. On the other hand, the preference for 'Soojeongkwa', 'Songpeon', 'Kalgooksoo', 'Injelmi' and 'Sikhye' was very low. Male subjects favoured 'Cholbap', 'Ogokhap', and 'Youkgaejang', while females liked better 'Oisobaki' and 'Ddukboki. The people who were over fifties preferred 'Ssalbap', 'Boribap', 'BaechooKimchi', and 'Ggakdugi' and forties liked 'Kongbap' and 'Kimhap' better. The most effectual food items provoking revisiting intention to Korea were 'Jeon', and 'Bap', 'Meon' and 'Jjigae' were ranked in next.

• 한국식품과학회지
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• 제30권3호
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• pp.644-649
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• 1998

저온에서 제조한 김치의 저장온도에 따른 발효특성과 내부온도의 변화를 보기 위해 $12{\pm}1^{\circ}C$에서 김치를 제조하여 $17{\pm}1^{\circ}C$와 $4{\pm}1^{\circ}C$ 저장고에 저장하면서 이들의 경시적인 변화를 시험한 결과 $17{\pm}1^{\circ}C$ 저장처리구에서 4일째의 품질이 $4{\pm}1^{\circ}C$ 저장처리구에서는 48일만에 같은 수치를 보였으며 총균수와 젖산균수의 변화는 $17{\pm}1^{\circ}C$ 저장구에서 2일째 $1.5{\times}10^9\;cells/mL$과 $6.3{\times}10^8\;cells/mL$로 최대를, $4{\pm}1^{\circ}C$에서는 저장 9일째 $2.0{\times}10^8\;cells/mL$과 $8.7{\times}10^7\;cells/mL$로 최대를 나타내었다. 김치의 용존 $CO_2$ 함량은 두 처리구 모두에서 9일째 $2,200{\sim}2,400\;ppm$ 정도의 최고치를 보인 후 감소하다가 다시 약간 증가하는 것을 관찰하였다. 내부온도는 초기 $17^{\circ}C$ 및 $4^{\circ}C$에 도달하기 위해 각기 25, 35시간이 소요되었다. 외국인, 특히 일본인들이 우리나라의 전통적 김치에 대한 관능적 기호도를 조사하기 위해 김치를 3가지 염농도별로 제조하여 pH가 $3.9{\sim}4.3$ 되었을 때 약 100 g을 $4{\pm}1^{\circ}C$에서 관능요원에게 제공하고 외관, 조직감, 탄산미, 짠맛, 신맛, 매운맛 및 종합적 기호도를 7점 평점제로하여 평가하게 하였으며 그 결과를 SAS통계프로그램으로 처리하여 유의성을 검사하였다. 염농도가 2.03%인 김치가 1.07%, 2.63%의 김치보다 높은 평가치를 나타내었으며 외관, 조직감, 탄산미, 짠맛 및 신맛은 유의성이 없었으나 매운맛과 종합적 기호도는 P=0.05 수준에서 유의차가 있었다. 일본인의 우리나라 전통적인 김치에 대한 종합적인 기호도는 염농도 2.03%, 2.63%, 1.07%의 김치 순으로 아주 싱거운 김치는 선호하지 않음을 알 수 있었다.

• 한국조리학회지
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• 제12권1호
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• pp.144-156
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• 2006

In the survey of Korean and Japanese female students at the age of $20{\sim}22$, the conceptions of Japanese, Korean, Chinese and Western daily foods were recorded by SD and factor analysis and their perceptions about cuisine of their own countries and other countries in the diets of young people were figured out on the basis of their conceptions. The results are given below. The trends of perceptions about cuisine of their own countries and about Chinese and Western cuisine were coincided in both the Korean and the Japanese. The perceptions of their own countries‘ cuisine might seem to be traditional, familiar, cheap, and delicious. About Western cuisine, they felt that it seemed to be elegant and expensive but not familiar or delicious. Furthermore, the Korean had stronger perceptions about it than the Japanese had. For Chinese cuisine, the Korean felt the same as they did toward the Japanese foods just as the Japanese felt that the Korean cuisine was similar to the Chinese cuisine. The Japanese have thought that the Korean food-style was similar to that of their own country and Kimchi and Bulgogi have emerged in popular Japanese cooking. Also, they felt that the Korean cold noodle dish and Bibimbab were very familiar. On the other side, the Korean have become familiar with sushi, grilled meat, and Japanese noodles, but they were not familiar with other foods.

• 한국생활과학회지
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• 제20권6호
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• pp.1223-1228
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• 2011

This study was done to investigate the content of sodium saccharin in Kimchi and salted vegetables served by restaurants. 99 samples were collected from restaurants which were located mainly in the Seoul metro area. Sodium saccharin was analyzed by HPLC. The types of restaurants were privately owned(68.7%) and franchised(31.3%). The composition ratio of sodium saccharin in Kimchi & salted vegetables at Korean, Chinese, Japanese, fast food, family, flour based food, and buffet restaurants was 60%, 14%, 2%, 7%, 13%, 4%, respectively. The composition ratio of sodium saccharin in kaktugi,, danmooji, kimchi, moosangchai, jangajji, mool kimchi, pickle, jjasai, oijii was 19.2%, 16.2%, 16.2%, 14.1%, 12.1%, 9.1%, 5.1%, 4.0%, 4.0% respectively. The mean of sodium saccharin detection rate of the 99 samples was 30.30%.

• 한국식생활문화학회지
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• 제37권5호
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• pp.418-428
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• 2022

Research on the birth (起源) and names (語源) of foods such as kimchi is important to understand traditional food culture. kimchi, an 'add flavored, fermented, pickled, vegetable food' was initially prepared with the simple purpose of increasing storage capabilities, but later, through a complex process of change, morphological diversification occurred. In addition to the basic name of 'kimchi', each variety has its unique name and history. This study was conducted through qualitative research using various research methods, such as oral records and interviews, as well as investigation of data from literature, including ancient literature, modern cookbooks, newspapers, magazines, papers, and videos. The study sought to investigate the context and the meaning of the name Chonggak kimchi. In addition, it is a compilation of how the name spread through the ages and evolved to its current name. The name Chonggak kimchi did not exist during the Joseon Dynasty and Japanese occupation and first appeared in the records in the late 1950s. Nevertheless, the original name of 'Altarimu kimchi' evolved and finally became a part of the standard Korean language (標準語) in 1988. In the process of the name spreading and becoming popular, the movie "Chonggak kimchi (1964)," starring Shin, S.I., and Eom, A.R. played a significant role. It was also confirmed that this was a meaningful and valuable case of contentization of traditional food culture, regardless of the intention behind the same.

• 한국식품조리과학회지
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• 제21권5호
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• pp.599-606
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• 2005

The study was carried out to measure the antitumor effect of traditional doenjang (Korean soybean paste) added with Japanese apricot, garlic or ginger. Four kinds of traditional doenjang inhibited significantly the tumor growth in mice injected sarcoma-I80 cells. Especially, traditional doenjang added with ginger (Gi-TD) showed an inhibition of tumor cell activity of 97% by the administration of 1.0 mg/kg methanol extracts. Among Balb/c mouse administered doenjang extracts, the liver weight of mice fed Gi-TD was heavier than that of the group not administered doenjang. However, no difference was found between the control and doenjang administrated groups in weights of body, spleen, kidney and heart. The activity of natural killer (NK) cells was relatively high in mice administrated with the four kinds of doenjang. Particularly, mice administrated with the Gi-TD methanol extracts showed a strong activity of 82.9%. The activity of glutathione S-transferase (GST) in mice administrated with the 4 kinds of doenjang was higher than that of the group not administered with doenjang. In particular, the GST activity was the strongest in the group administrated with Gi-TD. The results suggest that Gi-TD has a strong growth inhibition activity against sarcoma-180 tumor cells.

• 한국식생활문화학회지
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• 제28권4호
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• pp.356-370
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• 2013

The purpose of this study is to examine the Western perspective on the food and food culture of Modern Times in Korea (from the late of Joseon Dynasty until Japanese colonial era). Literature and written records were analyzed. This analysis revealed that the heart of the mill in this period involved rice, and that a common beverage was sungnyung made from boiled scorched rice (in contrast to tea as the common beverage in Japan or China). The most important subsidiary food in Joseon was vegetables, especially Kimchi. Westerners viewed Kimchi as a smell symbolizing Joseon and their meal times. Even though both Kimchi and cheese are fermented food, just like Westerners could not stand the smell of Kimchi, Koreans viewed the smell of cheese unpleasant. Westerners viewed German sauerkraut as Western food counterpart to Kimchi, as sauerkraut is also fermented food made of cabbage. Regarding the eating of dog meat in Joseon, most Westerners viewed it as brutal; however some interpreted it as a difference in food culture. In addition, the eating of raw fish and its intestines felt crude to Westerners. The biggest difference between Joseon's food and Western food was that Joseon had no dairy products and no sugar. The most highly preferred fruit for Westerners was the persimmon, and ginseng was already widely recognized and recorded as a medicinal plant. Joseon's desserts were also favorably evaluated. In contrast, the excessive gluttony, heavy drinking, and unsanitary conditions in Joseon were problems pointed out in many records.

• 한국식품조리과학회지
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• 제14권2호
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• pp.188-194
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• 1998

본 연구는 한국음식에 대한 일본인의 기호도를 알기 위하여 설문지로서 일본의 남녀 대학생 283명을 대상으로 한국음식에 대한 인식과 섭취경험을 파악하고 아울러 130여명의 학생들에게는 관능검사를 실시하여 한국음식에 대한 기호도를 조사한 것이다. 1. 조사대상자는 남학생이 42.0%, 여학생이 58.0%였으며 식생활학과 학생은 36.0%였다. 한국음식에 대하여 53.2%는 관심이 많았으며 93.2%는 한국음식을 섭취한 경험을 가지고 있었다. 2. 한국음식에 대하여 외관상의 느낌으로는 67.8%의 학생들이 좋다고 평가하였고 먹은 후의 느낌은 74.1%의 학생이 좋다고 응답하여 외관으로 본 경우보다는 먹은 후의 느낌이 보다 좋은 것으로 나타났다. 조사대상자의 83.1%는 한국음식이 식성에 맞다고 하였으며 그 이유는 '맛이 있어서'가 92.6%로 가장 많았다. 식성에 맞지 않는 이유로는 68.3%가 맵다고 하였다. 3. 한국음식에 대한 인지도는 김치(97.2%), 갈비(91.5%), 비빔밥(89.8%), 콩나물(50.9%), 불고기(41.7%)의 순 이었다. 여학생, 식생활학과, 한국음식에 관심이 많은 사람, 한국을 방문한 경험이 있는 사람, 한국음식을 시식한 경험이 있는 사람 그리고 보았을 때와 시식한 후의 느낌이 좋았던 사람이 인지도가 높았다. 가장 많이 먹어 본 음식은 김치(93.6%)였으며 갈비(80.6%), 비빔밥(62.2%), 불고기(35.0%)의 순으로 시식경험이 많았다. 4. 외관에서 가장 좋은 것은 삼계탕이었고 냄새는 불고기가, 맛은 삼계탕과 불고기를 가장 좋아하는 음식으로 평가하였다. 5. 한국김치와 일본김치를 비교한 결과는 한국김치에 대해 남학생은 '맵다'(61.2%), 여학생은 '맛있다'(65.1%)고 응답하였으며 한국김치가 식성에 맞지 않는 이유는 '맵다'(57.1%), 색이 너무 빨갛다'(28.6%), '냄새가 나쁘다'(28.6%) 등이었다.c}C$와 8$0^{\circ}C$에 도달하였을 때 56.8 unit, 3.2 unit와 65.7 unit와 13.3 unit의 잔존활성을 보였으나 중심온도가 9$0^{\circ}C$와 10$0^{\circ}C$일 때 잔존활성은 측정되지 않았다.>에서 뚜렷한 효과를 나타내었다.비율이 높은 반면 Malaysia 거주자들은 중국음식, 만두 및 면류의 이용이 비교적 많은 편이었다. 이상의 결과를 종합해 보면 외국에 거주하면서 한국의 전통적인 특성을 간직하고자 하는 의식을 가지고 있음을 볼 수 있으며 하루 세끼의 식사형태에서 밥을 중심으로 하는 비율은 국내 보다 크게 낮았지만 여전히 다른 식사형태 보다 높은 것을 알 수 있다. 한국 고유의 식문화 특성을 가지면서 거주지역의 식품생산 및 사회 문화적 특성에 영향을 받음으로써 거주국의 식품, 식사 형태, 조리방법을 도입하는 등 부분적으로 변화가 진행되고 있음을 확인 할 수 있었다.가장 시급한 개선점이라고 생각된다. 따라서 효과적인 급식운영을 하기 위해서는 학교식당은 맛, 다양한 메뉴의 식단, 위생, 가격의 저렴 등을 통해서 급식대상자들이 만족한 급식을 할 수 있도록 체계적인 관리 및 운영을 통해 적극적으로 개선해 나가야 할 것으로 사료된다.er (p<0.05), $T_{max}$ might be an insignificant parameter because cyclosporin A generally requires long-term administration. From these results, the two products are bioequivalent.alent.t.>, C-a. and T-between the two products (7.18%, 9.58% and 7.53%, respectively) were less than 20%.