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 i...
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 program. The results of this study can be summarized as follows:
1. 95.3% of the subjects responded that they were aware of Korean Kimchi. Especially, 100% of the person who have been visited Korea and 98.1% of the person who have interested 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' and 23.9% 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%).
2. 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. 69.1% of the subjects knew about the Kimchi preparation methods, and they responded that the main route to learn Kimchi preparation methods was through ‘Korean movie and/or drama’.
3. 88.9% of the subjects had an experience of taking Kimchi. The frequency of Kimchi intake was that 43.8% of the subjects ate Kimchi 1～2 times per month, and 32.1% ate 1～2 time per year. They ate Kimchi mostly at 'Korean restaurant'(67.6%) with 'colleague'(32.8%).
4. The majority reasons for non-experience of Kimchi intake were 'no knowledge or dislike of Kimchi by family'(30.3%), 'difficulty with purchase of Kimchi'(21.2%), 'high priced Kimchi'(21.2%), 'dislike smell and shape of Kimchi'(12.1%) in order.
5. 58.8% of the subjects liked Kimchi. The preference of Kimchi was significantly higher for male, worker, persons of visiting Korea, and persons of interest in Korea than for female, university students, persons of non-visiting Korea, and persons of no interest in Korea.
6. The main reason liking Kimchi was 'refreshing taste'(64.9%) of Kimchi, and then 'hot taste'(57.7%), 'chewing texture'(47.2%), 'sour taste'(35.1%) of Kimchi in order. The majority reasons for dislike the Kimchi were 'smell'(19.6), 'sour taste'(16.2%), 'salty taste'(14.3%), 'appearance'(8.7%) of Kimchi in order.
7. 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 type of Kimchi wanted by Chinese was 'less strong seasoning'(53.4%), 'less hot taste'(46.0%), 'sweeter taste'(39.3%), 'less salty taste'(37.2%), and 'no fish-like smell'(35.6%) of Kimchi in order.
8. 97.6% of the surveyed Chinese had an affirmative opinion of Kimchi intake in the future. And the intention of future consumption of Kimchi were significantly higher for female than male. The improvement points of Kimchi to increase the Chinese Kimchi consumption were 'development of Kimchi for Chinese's preference'(81.2%), 'improvement of sanitation'(73.5%), 'decreased the sale price of Kimchi'(72.8%), and 'convenient place for Kimchi purchase'(63.8%) in order.
9. 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.
10. 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), Kimchi hundun(dumpling with Kimchi), and Kimchi youbing(panfried flour with Kimchi) were highly preferred foods by the subjects. However, the preference of Kimchi lamian(handmade knife-cut noodle with Kimchi) and Kimchi tangyuan(tangyuan with Kimchi) were very low.
，韩语毕业论文，韩语毕业论文 |
