• Korean Journal of Human Ecology
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• v.6 no.2
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• pp.57-65
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• 2003

To investigate quality characteristics of kimchi prepared for the winter around Chonnam area, home made kimchi samples collected from 22 area, and they were stored at -1${\pm}$1$^{\circ}C$. The results were as follows : The pH and acidity of kimchi samples were 4.75 and 0.84%. respectively. Salt concentration was 3.50% and in Redox potential measurement, Eh value was -134.08mV. Ascorbic acid and reducing sugar contents were 10.l8mg% and 13.25mg%, respectively, In color measurement, L value was 52.29 and a and b values were 19.68 and 27.69, respectively. Total viable count was 5.5${\times}$10$\^$6/ and lactic acid bacteria count and yeast were 4.6${\times}$10$\^$5/ and 8.8${\times}$10$\^$5/. respectively. Properties of hardness of kimchi measured instrumentally was 9.26kgf. Alcohol insoluble solids(AIS) content was 5.53% and hot water soluble pectin(HWSP) content and sodium hexametaphosphate soluble pectin(NaSP) content were 17.35% and 29.65%, respectively, also hydrochloric acid soluble pectin(HClSP) content was 53.0%.

• Journal of the Korean Home Economics Association
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• v.46 no.4
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• pp.71-81
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• 2008

The purposes of this study were to investigate the eating status and to analyze expenditures of the traditional fermented foods. A structured questionnaire survey was conducted from 370 housewives in Jeonbuk province and there were 300 usable samples(81.1%) valid for analysis. For the statistical analysis, the data was analyzed by $x^2$-test using SPSSIPC 12.0 for windows. The results of this study were as follows : 1. In the investigation on the eating status of the traditional fermented foods, Kimchi showed highest intake frequency(over once a day) and next Doenjang, Gochujang, Ganjang were consumed $2\;{\sim}\;3$ times per week. Jeotgal and Jangajji consumption showed the significant difference frequencies between the age groups(p < 0.001). The frequencies of using the home-made fermented foods were either similar or decreased, while the manufactured products were either similar or increased. The reasons behind the decreasing consumption were 'because of appetite change(47.0%)', 'the effect of western food(25.2%)' and 'dislike of salty food(17.4%)'. 90.7%(Kimchi), 54.9%(Doenjang), 54.8%(Gochujang), 53.2%(Cheongkukjang) of respondents knew the methods of preparation, while 62.5%(Ganjang), 41.1%(Jeotgal,) 31.2%(Jangajji) of respondents didn't know the methods of preparation. 2. In the analysis of the expenditure for the purchasing of the traditional fermented foods, most of the respondents procured Kimchi, Doenjang, Gochujang from their families or relatives, but they bought Ganjang, Jeotgal, Jangajji in the markets. And most of the respondents bought the fermented foods in the general merchandise stores or the department store except Kimchi. The places of buying Kimchi were specialty stores(34.6%), general merchandise stores or department stores(25.0%). Overall scores of satisfaction for the quality of manufactured fermented foods showed 3.29 of 5 - point scales. The average cost per month of Kimchi was 19,550won and Gochujang 7,878won, Doenjang 5,764won, Jeotgal 5,439won, Jangajji 5,412won, Ganjang(for soup) 4,714won, Cheongkukjang 4,677won, Ganjang(for seasoning) 4,464won, and total cost was 20,920won. The reasons behind purchasing the traditional fermented foods were 'because of convenience(58.4%)', 'no time to make by oneself(23.0%)' and 'for not knowing the making methods(12.8%)'. The problems of the manufactured traditional fermented foods were 'worry about safety of the raw materials or additives(71.2%)', 'lack of sanitation(12.0%)'. The most important thing considered in purchasing was 'materials and origins(86.6%)' and next 'quality(64.1%)' was another important thing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.756-764
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• 1998

The purpose of this study is to compare food habits of four institution(public boarding home, public mursing home, private boarding home, meal service in welfare center) in Pusan, Korea. Data were collected from 119 of were more than 65 years in the above institutions. Chi-square test was the main data analysis method. More than a quarter of the respondents(27%) showed fairly good level of activity, while a half of them(52.9%) answered the middle level. More than 80 percent of the respondents reported that their food attitude was "Good". There were more elderly women than elderly men among the four institutions. Although the four institutions have served snacks on the regular basis, they did not provide the residents with nutritious food. Most of the residents want to have snacks between meals, but they did not perfer candy. All the subjects didn't point out any particular problem of institution. They were accustomed with their old food served by their institution. As food perferences, almost all of the respondents preferred cooked rice and cooked rice with cereals. Only the residents of private boaring home liked cooked rice with red bean. In case of soup, all of residents liked any kind of soup. The most preferred most menu was beef. But only residents of private boarding home did not like pork. All residents like any all kind of kimchi except kimchi made by radish. In preference of cooking method of a side dish, seasoned food and vegetables were the most favorable menu by the respondents. Compared to the private home, the institutions give residents effective plan to prepare meals. Even though this study tried to find differences in attitudes of dietary life among the institutions, it could not find any meaningful difference among them. Korean elders in the institutions seem to have no proper that they do not have any proper sense of evaluating their dietary life.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.714-725
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• 1997

The purpose of this study was to investigate pattern of consumption of Korean fermented foods. The questionnaires have been collected from 290 housewives in Taejon. Kimchi was the most frequently selected for meal preparation among Korean fermented foods. Ninety seven percentage of housewives used Kimchi over once a day and 87%, every meal. Chin-ganjang, Kuk-ganjang, Kochujang and Doenjang have been consumed over once a day by 47%, 46%, 31% and 27% of housewives respectively, which indicated that those jangs were still essential seasonings for preperation of Korean foods. The percentage of housewives, who did not use Chonggukjang, Jot-kal and Jangatchi, were 18%, 19% and 22% respectively, With the educational level increasing and age decreasing, the frequency of consumption Kimchi, Jangat-chi, Doenjang, Kochujang, Jot-kal and Chonggukjang became lower. Extended family often used Doenjang more than nuclear family. Working housewives utilized more Jot-kal than full time housewives. Seventy four percentage of housewives replied that the consumption of Korean fermented foods came to reduce. The reasons were that the kinds of foods increased(54%), food preference of children was changed (27%), side dishes were increased(10%), and food preference of adults was changed(9%). Kimchi has been made by housewives themselves(86%) and by relatives(11%). It means that most housewives prefer home-made Kimchi. Half of housewives used jangs made by themselves. The younger and the higher in educational level use the less Hey have made of Kimchi and jangs.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.293-302
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• 1998

The general meal intake survey in two regional areas(Seoul and Andong in Kyungsangbuk province) was conducted to investigate what the Korean favorite dishes are, as a part of study on their blood glucose responses. The survey was carried out to fill up the 45 kinds of questionnaires to adults over 20 years old. The age of subjects was evenly distributed from twenties to fifties and 54% of them was middle class, whose monthly income was between a million won and two million won. The 72% of subjects mixed cereals(mainly barley, soybean) with rice but about 28% did not. Domestic meals except general Korean meals were bibimbab and kimblb. Major noodles at home was ramen and kalgugsu(home made noodle) and 50% of the subjects took the noodle with small amounts of steamed rice. The 41% of subjects took the gug(Korean soup) in every meal and the major soup was vegetable doengang soup, sea mustard soup, beef soup and soybean sprout soup in order. The 87% of subjects took either soup or pot stew, and doenjang pot stew and kimchi pot stew were mainly used. The number of side dishes except soup, pot stew and kimchi was 3∼4. The side dishes in meat was cooked mainly with beef and pork. The favorite cooking type of fish is roasting one. Two kinds of kimchi were served in every meal and the major kimchi was cabbage kimchi, kkagdugi(radish cube kimchi), yulmu kimchi in order. The major meal of eating out was galbitang and bibibbab in Korean style, jjajangmyon in Chinese one, pork cutlet in western one and hamburger as a fast food.

• Microbiology and Biotechnology Letters
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• v.25 no.2
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• pp.224-228
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• 1997

This studies were carried out to investgate the effects of omija (Schizandra chinensis) extracts(OE) on the growth of lactic acid bacteria (LAB, HYO-1 and HYO-2) isolated from home-made kimchi. The growth of isolated LAB was inhibited apparently in modified MRS broth containing 1% or 2% of OE. The growth of isolated LAB was inhibited by pH control with HCI to 4.3 or 3.7, the same pH of modified MRS broth containing 1% or 2% of OE. The strong growth inhibitory properties against isolated LAB were shown by fumaric and itaconic acid among various organic acids of Schizandra chinensis, such as citric acid, malic acid, lactic acid, fumaric acid, itaconic acid and acetic acid. The isolated LAB were indentified as Lactobacillus plantarum.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.74-81
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• 1996

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.

• Korean Journal of Community Nutrition
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• v.19 no.3
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• pp.274-282
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• 2014

Objectives: The objective of this study was to revise the target pattern in food guidance system for adolescents' balanced menu planning. Methods: The food groups in the target pattern were divided into detailed food items, and intake number were assigned to each food items based on the revised standard food composition table. The validity of revised target pattern was examined. Menu planning according to the revised target pattern was made available to 305 male and female middle school students and the nutritional assessment of the menu plan were carried out using SPSS WIN 12.0. Results: The energy contents, energy contribution ratios of carbohydrate, fat, and protein, and 4 minerals' and 6 vitamins' contents of the revised target pattern were adequate. The average energy contents of the menu planned according to revised target pattern were 400~500 kcal higher than that of the revised target pattern when the revised standard food composition was applied. The energy contribution ratios of fat were 28.9%, close to maximum of acceptable macronutrient distribution range (AMDR) (30%), and that of carbohydrate were 54.5%, lower than minimum of AMDR (55%). The nutrient adequacy ratios (NARs) of calcium and vitamin C were less than 1.0. According to index of nutritional quality (INQ) of food items, kimchi, milk dairy products, and soybean curd were energy efficient source for calcium, kimchi, fruit, vegetable and seaweed were energy efficient source for vitamin C, with INQ of food items were higher or close to 2.0. Kimchi was the best energy efficient source of calcium and vitamin C. Conclusions: Revised target pattern based on the adolescent's foods intake was not good enough for balanced menu planning by adolescents, because what they ate and what they wanted to eat were very much different. Detailed guidance for food selection is necessary in each food items.

• Korean Journal of Community Nutrition
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• v.15 no.1
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• pp.108-123
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• 2010

The purpose of this study was to investigate school food service satisfaction and menu preferences of high school students in Iksan, Cheonbuk area. Self-administered questionnaires were completed by 692 high school students. Data was analyzed by SPSS 11.5 statistical software. Significant differences between genders were tested by the $X^2$ -test or t-test. The mean satisfaction score with school food service were 2.8 points out of 5 points. The satisfaction scores for menu (2.8 points) and food temperature (3.1 points) were low, but satisfaction with hygiene and facilities (2.7 points) and service (2.6 points) were lowest. The reason that high school students left food was 'the food taste is not good' (65.3%). The school food service areas needing improvement according to the subjects were food taste (39.3%), hygiene (24.3%). The mean score for menu preference was 3.7 points. The highest menu preference menu for the rice category was stirfried rice (bokeumbap), for the soup was meat soup, for the kimchi was Korean cabbage kimchi. Based on the results we made the following suggestions: To increase the satisfaction with school food service, changes in the school food service policies are needed at the government and school levels. Efforts should be made to improve the taste of school food. The school food service menu should be improved by taking into account the preferences of the users. There is also a need for the development of nutrition programs like nutrition consulting linking students and family, and nutrition camps that will encourage correct dietary habits.

• Journal of the Korean Society of Food Culture
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• v.14 no.4
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• pp.271-287
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• 1999

A change in distribution structure affect a consumption structure which may result in considerable changes in lifestyle including food purchase. The purpose of this study was to investigate the effect of change of distribution structure on the indigenous fermented food purchase. The informations of this study were obtained from 407 housewives residing in Seoul and the capital area by using questionnaire during May to June, 1997 Their data were statistically analyzed based on frequency, mean, and $X^2-test$. The results were as follows; 1) The percentages of subjects buying ready made fermented food were 69.8% for Jotkals(salt-fermented fish products), 22.3% for Kochujang(fermented red pepper soybean paste), 21.6% for Janachis(pickled basic side dishes), 21% for Kanjang(Korean style soybean sauce), 17.1% for Toenjang(Korean style soybean paste), and 3% for Kimchi(seasoned and fermented vegetables). 2) With decreasing age, preparation ability of Kanjang, Janachis, and Kimchi. The subjects living close to the new distribution channel were higher in ready made fermented food than the others. 3) Compared to the subject living far from the new distribution channel, the subject living close to the new distribution channel was high in frequency of new distribution channel utilization for indigenous fermented food purchase but low in frequency of conventional market utilization. The younger in age, higher in educational level, and nuclear family, the higher the utilization of new distribution channel for indigenous fermented food purchase.