비건 김치 파스타 소스 개발: 한국인․미국인의 김치 인식과 소비자 기호도 비교 분석

This study aimed to develop a vegan kimchi pasta sauce tailored to specific preferences by surveying the perceptions and consumption behaviors of US residents in Korea and Koreans with respect to Korean cuisine and kimchi. Pasta sauce was produced with kimchi at 0 (CON); 10% (K10); 20% (K20); 30% (K30) and 40% (K40) ratios, and consumer surveys and chemical properties were analyzed. The goal was also to explore kimchi processing and assess the export potential of kimchi sauce for globalizing Korean cuisine. The color characteristics indicated that the higher the kimchi content, the higher the L^* and b^* values. The sweetness was highest in the CON sample. Salinity was highest in the K40 and the lowest in the CON sample. However, no significant differences were noted between the K20, K30, and K40 samples. Consumer survey results revealed that both Koreans and Americans demonstrated varying kimchi consumption frequencies. The majority of Koreans consumed it 3∼4 times a week, while most Americans did so less frequently. The taste characteristics to purchase processed kimchi products were high among both groups, particularly for sauce. Preference evaluations across all categories indicated that the K30 sample scored the highest, while in general, the K20, K30, and K40 samples obtained higher scores in the preference categories compared to the CON group. Based on these results, it is considered that a 30% kimchi inclusion is the ideal level, satisfying both consumer preferences and sauce quality requirements.