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- 저자 : 장향매 ( Xiang Mei Zhang ) (검색결과 3 건)
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한국 전통 김치의 중국 시장 확대를 위한 중국 산동성 지역 성인의 기호도 조사
장향매 ( Xiang Mei Zhang ),박신인 ( Shin In Park ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.4
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.
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중국 산동성 지역 성인의 한국 김치류에 대한 인식 조사
장향매 ( Xiang Mei Zhang ),남은숙 ( Eun Sook Nam ),박신인 ( Shin In Park ) 한국식생활문화학회 2008 韓國食生活文化學會誌 Vol.23 No.6
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 1~2 times per month, while 32.1% reported that they ate Kimchi 1~2 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%).
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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%).
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