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KMID : 1024420180220030272
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Food Engineering Progress
2018 Volume.22 No. 3 p.272 ~ p.278
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Optimization of Kimchi Seasoning Based on Commercial Kimchi Perception Survey as Evaluated by Jeollabukdo Female Consumers
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Kim Hong-Gyun
Kim Myeong-Jun
Chung Hea-Jung
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Abstract
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This study was conducted to optimize the blending ratio of kimchi seasoning through the perception of consumers of commercial kimchi, and to develop the best kimchi sauce. Surveys on 189 women were conducted and the optimum kimchi recipe was selected using the response optimization tool for the proportion of fermented anchovy sauce, altedfermented shrimp, and water in the ingredients of kimchi. 41.3% of the respondents were under 30 years of age, and
most of the respondents were housewives and students. The reason for purchasing kimchi products is because it has
become troublesome and economically burdensome to make it at home, and the younger generation of Koreans does
not know how to make it. Also, the smaller the number of family members is, the higher the tendency to buy commercial
kimchi becomes because the members eat less kimchi. The reason one does not want to purchase commercial
kimchi is lack of trust in the ingredients, and high price. The rank of kimchi based on taste appears in the order of
savory taste, pungent taste, salted seafood taste, salty taste, and sweet taste. The optimal ratio of myeolchi aekjeot (fermented anchovy sauce), water, and saeujeot (salted-fermented shrimp) was 27.12: 62.88: 10.00 (w/w).
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KEYWORD
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kimchi , sauce , optimization , response optimizer
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