Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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A Survey on the Sensory Preference for Making Summer Kimchi by Nationwide Region

여름철 배추김치 담금시 지역별 관능적 선호도 조사

  • Cha, Yong-Jun (Dept. of Food and Nutrition, Changwon National University) ;
  • Kim, Hun (Dept. of Food and Nutrition, Changwon National University) ;
  • Cho, Wo-Jin (Dept. of Food and Nutrition, Changwon National University) ;
  • Jung, Yeon-Jung (Dept. of Food and Nutrition, Changwon National University) ;
  • Lee, Young-Mi (Dept. of Food and Nutrition, Changwon National University) ;
  • Kim, Eun-Jeong (LG Electronics Digital Appliance Co.)
  • 차용준 (창원대학교 식품영양학과) ;
  • 김훈 (창원대학교 식품영양학과) ;
  • 조우진 (창원대학교 식품영양학과) ;
  • 정연정 (창원대학교 식품영양학과) ;
  • 이영미 (창원대학교 식품영양학과) ;
  • 김은정 (LG전자 디지털 어플라이언스)
  • Published : 2003.04.01
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Abstract

The purpose of this study was to investigate the preferred methods for making summer kimchi as a basic research of making commercial kimchi. Questionnaire were collected from 590 housewives nationwide in Korea, and the data were analyzed by SPSS program. The results were as follows: (1) The average salting time of Chinese cabbage was 3~5 hrs when the combined method of dry and brine salting was used, regardless of the region. (2) Seven jeotkals (salt-fermented fishes) including anchovy, anchovy juice, shrimp, northern sand lance juice, hair-tail viscera, flatfish and yellow corvenia were mainly used in kimchi. Among them, anchovy and anchovy juice jeotkals were preferred to all others in Southern area (Busan, Gwangju, Gyeongnam, Gyeongbuk, Jeonnam), while shrimp jeotkal in Seoul, Gwangju, Jeonbuk, Chungnam and Jeju, and northern sand lance juice jeotkal in Daegu, Daejeon and Gyeonggi, respectively. In most regions, however, blending type of 2 jeotkals was used in kimchi. (3) Eleven ingredients such as red pepper, garlic, ginger, green onion, radish, leek, onion, carrot, sugar, sesame and MSG were used as basic components for making kimchi. In particular, MSG was used as a basic ingredient regardless of region and age. However, a standard taste for making kimchi was depended on housewife in this study.

본 연구는 전국의 590세대 가정주부를 대상으로 배추절임조건, 사용하는 부재료의 종류, 김치제조자의 고향 및 성장지역 등을 조사함으로써 지역적으로 다양한 김치맛에 영향을 줄 수 있는 요인을 분석하여 지역적 특성을 살린 시판김치의 산업화를 위한 기초자료로 이용되고자 실시하였다. 여름철 배추김치 담금시 배추절임방법은 물간법과 마른간법을 동시에 사용하는 혼용법이 가장 많았으며, 절임 시간은 평균적으로 3~5시간으로 나타났다. 김치 제조시 첨가되는 부재료의 종류를 조사한 결과 총 7종의 젓갈류가 전국적으로 사용되고 있었는데, 사용빈도가 높은 젓갈류로는 새우젓, 멸치 액젓, 멸치젓 그리고 까나리 액젓으로 나타났으며, 이들의 사용은 지역적으로 유의적인 차이를 보였다(p<0.001). 또한 대부분이 단일보다는 2개 이상씩 혼용하는 경우가 많았다. 배추김치 담금시 고춧가루, 마늘, 생강, 파, 무, 부추, 양파, 당근, 설탕 및 풀 등 10종과 MSG는 기본으로 사용되었고 경상도는 여기에 다시국물과 물엿 등이 추가로 첨가되는 한편 전라도 지방은 생고추를 간 것과 밥풀의 첨가가 특징적이었다. 또한 MSG는 제조자의 연령과는 상관없이 전반적으로 사용하고있어 김치전용 조미료의 개발이 필요함을 보여주었다. 김치담금시 가족구성원 중 기준으로 하는 입맛으로는 제조자 본인이 가장 많아 핵가족인 가족형태와 시대흐름을 반영하였으며, 제조자의 고향과 성장지역의 조사를 통해 부재료의 사용과 제조방법에서 거주지역 보다는 고향이나 성장지역의 특징을 계승하고 있는 것으로 나타났다.

Keywords

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