A survey on the preferences and notion about kimchi and kimchi products was conducted from july to october, 1999 to investigate basic information for increasing the consumption of kimchi for sale. 1,241 subjects of women and men aged 10 to 60 in Kyung-nam area participated in this survey. Most of the subjects made kimchi by themselves at home but this rate of making kimchi at home became lower than past, so increment of consumption of kimchi for sale will be expected in the future. When the people buy kimchi, they considered taste first, and then hygiene, nutrition in order. When they purchase kimchi, more men (69.1%) than women(56%) considered taste, but more women(36.1%) than men(20.6%) considered hygiene first. Subjects aged 30 or older groups considered more the hygiene of kimchi than the subjects of 10~20 age groups did.(p〈0.05) And people of household income over 3 million wons considered more hygiene than people of below 1 million wons income group did. People liked manufactured kimchi the packed with whole or partly transparent material in order to observe the contents.(p〈0.05) They liked better kimchi packed with bottle(46.1%) and vinyl(39.6%) than plastic(14.3%) and this tendency was more in the subjects of women(49.8%) and over 30 age groups.(p〈0.05) They prefered 200~500g packing unit of kimchi whether the family size were big or small. Among the processed kimchi products, men liked better a rice covered up with kimchi, a pot stew with kimchi or a soup with kimchi, On the other hand, women liked better a dumplings with kimchi, a grilled food with kimchi, a pizza with kimchi.(p〈0.05) Subjects aged 10 to 20 years old liked all kinds of kimchi products, but people aged 40 or older disliked them.(p〈0.001)

A survey on the preference of kimchi and actual amounts of kimchi intake conducted from july to october 1999 to get basic information needed for the augmentation of kimchi intake. Total 1,241 of women and men aged 10~60 in kyung-nam area participated in this survey. Except people aged 20~30, all of subjects, especially in people aged 60 and over, liked fresh prepared kimchi best, and then fermented kimchi. But all of subjects disliked over fermented kimchi.(p〈0.001) And women(4.3±0.9) liked better fresh prepared kimchi than men(4.2±1.0), men(4.0±0.9) liked better fermented kimchi than women(3.9±1.1).(p〈0.05) In subjects aged above 40, as age grow up, the preference of fermented kimchi and over fermented kimchi grew lower. All of subjects best liked chinease cabbage kimchi, and then chonggak kimchi, kakdugi, yeulmu kimchi, dongchimi in order. And women liked better nabag kimchi, yeulmu kimchi, sesame leaf kimchi, bek kimchi, cucumber kimchi, godulppegi kimchi than men and men liked better chinease cabbage kimchi, kakdugi, dongchimi than women.(p〈0.05) People aged 10~20 and above 60 disliked chonggag kimchi. The preference of kakdugi were high in people aged 10~20, but as age grow up, the preference of kakdugi became lower.(p〈0.001) The preference of nabak kimchi and dongchimi with juice were significantly high in people aged 60 and over but people aged 10~20 disliked. Also subjects aged 10~20 disliked significantly yeulmu kimchi, sesame leaf kimchi, green onion kimchi, bek kimchi, cucumber kimchi, mustard leaf kimchi and godulppegi kimchi and subjects aged 20~30 disliked significantly yeulmu kimchi, mustard leaf kimchi, godulppegi kimchi(p〈0.001). But subject aged 30 and older liked all kinds of kimchi. The amounts of kimchi intake in Kyung-nam area were same level of average amount(100g) of korean intake but the amounts of kimchi intake of men(106.4±74.0) were more than women(96.9±69.5)(p〈0.05)

저식염 멸치젓을 속성으로 제조하기 위하여 Asp. oryzae와 Bacillus sp.로 만든 코오지를 첨가하고 숙성 중 미생물상 변화와 효소활성을 비교 검토하였다. 젓갈 숙성중 미생물상은 단백질분해균과 혐기성 균수는 숙성 40일경, 호기성 균수는 20일경에 많았다. 단백질분해균과 지방질분해균, 호기성균, 혐기성 균수는 Bacillus sp. 코오지 첨가구에서 높았다. 젓갈 숙성중 단백질 가수분해효소 활성은 숙성 20일경에, 지방질 가수분해효소는 숙성 30일경에 높았다가 점진적으로 감소하였으며, 단백질 가수분해효소는 Asp.oryzae 코오지 첨가구가, 지방질 가수분해효소는 Bacillus sp. 코오지 첨가구에서 높았다.