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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 554 - 561 (8page)
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초록· 키워드
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The nutritional value of kimchi is gaining global focus along with new possibilities and uses for the various salts used in making kimchi. The purpose of the study is to conduct research on the uses of various salts and investigate the consumer recognition of salt use in kimchi preparation. The findings are from 824 consumers over 19 years old from 15 locations who participated in this questionnaire via one-to-one interviews from September 23rd to October 14th, 2009. The results of the questionnaire show that when customers cooked, 71.9% used solar salt, 62.2% used flower salt (refined salt), 27.4% used Hanju salt (purified salt), 59.0% used processed salt (roasted salt), 47.4% used bamboo salt, 69.4% used Mat salt (table salt), and 18.2% used low sodium salt. The most preferred origin of salts was domestic. Most customers salted Chinese cabbage while preparing kimchi. Consumers showed low perceptions of different salts used in kimchi production, and did not exactly recognize the characteristics of various salts. The preferences for domestic and solar salts were very high, while the preference for sea salts was low. In conclusion, various types of salts could improve the quality of kimchi. This study hopes to help consumers produce better kimchi to match different needs. Therefore, attention should be paid to promoting the characteristics of various salts influencing the quality of kimchi.
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참고문헌 (23)
참고문헌 신청
장민선 / 2010 / 소금 종류에 따른 김치의 품질특성 비교 / 한국식품저장유통학회지 17(1):30~35
Gil WS / 1999 / Application and present conditions of salt processing in Korea / J East Asian Dietary Life 9(2):247~256
Ha JO / 1997 / Studies on the development of functional and low sodium kimchi and physiological activity of salts
Ha JO / 1998 / Comparison of mineral contents and external structure of various salts / J Korean Soc. Food Sci. Nutr 27(3):413~418
한영숙 / 2003 / 소금의 종류와 농도가 배추김치에서 분리한 유산균의 생육에 미치는 영향 / 한국식품과학회지 35(4):743~747
Gil WS / 1999 / Application and present conditions of salt processing in Korea / J East Asian Dietary Life 9(2):247~256
Ha JO / 1997 / Studies on the development of functional and low sodium kimchi and physiological activity of salts
Ha JO / 1998 / Comparison of mineral contents and external structure of various salts / J Korean Soc. Food Sci. Nutr 27(3):413~418
한영숙 / 2003 / 소금의 종류와 농도가 배추김치에서 분리한 유산균의 생육에 미치는 영향 / 한국식품과학회지 35(4):743~747
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