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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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This study was conducted to investigate the consumption pattern and perception of traditional soy sauce and soybean paste products in male and female adults aged 19 and over in Seoul and Gyeonggi-do areas in order to promote the development of the products’ industry. The survey was conducted between October 1 to October 15, 2011 among 294 male and female adults aged 19 years and over in Seoul and Gyeonggi-do areas. The gender distribution of the subjects was 33.3% males and 66.7% females. For a perception on traditional dietary life, the degree for enjoying meals with cooked rice as the staple food revealed that 32.3% of the subjects responded ‘strongly agree’. The intake frequency of traditional soy sauce and soybean paste products in the subjects of the study showed that in the case of doenjang, 49.7% of the participants consumed it twice a week and 21.4% consumed it once a week. For gochujang, 59.9% consumed it twice a week and 19.0% consumed it once a week. The perception on the preparation method for traditional soy sauce and soybean paste products showed a low level for traditional soy sauce and soybean paste products. The reason for purchasing traditional foods showed that 77.6% of the subjects made purchases for convenience and 8.2% purchased it for its small package. For the subjects, the priority for purchasing traditional soy sauce and soybean paste products was as follows: in the first rank, ingredients & origin made up 33.7% and price comprised of 26.2% of the priority. Regarding satisfaction for soy sauce and soybean paste products in the market, the degree of satisfaction was high for gochujang. With regard to gender difference, female subjects showed a significantly lower satisfaction for cheonggukjang and kuk-ganjang, and a significantly higher satisfaction for chin-ganjang, compared to the male subjects. The results of the study depicted that consumer’s requirement was high for traditional soy sauce and soybean paste products in the market, particularly for the safety of the products in the market. Consumer satisfaction was relatively positive yet, some efforts are needed in order to improve the quality of cheonggukjang and kuk-ganjang.
목차
ABSTRACT
서론
연구방법
결과
고찰
요약 및 결론
Literature cited
참고문헌 (9)
참고문헌 신청
권선화, 이규복, 임근숙, 김수옥, 박건영. 전통 장류의 체중감소 및 지질저하 효과. 한국식품영양과학회지. 2006
김형은, 한송이, 정진보, 고종민, 김용석. 발아 대두 및 검정콩으로 제조한 된장의 품질 특성. 한국식품과학회지. 2011
김효정, 김미란. 주부들의 식생활 라이프스타일이 된장 소비 행동에 미치는 영향. Culinary Science & Hospitality Research. 2010
윤덕인. 아시아 장류(醬類)문화 연구. 비교민속학. 2007
임선영, 이숙희, 박건영. 된장 메탄올 추출물의 인체 암세포 성장 억제 효과 및 DNA 합성 저해 효과. 한국식품영양과학회지. 2004
김형은, 한송이, 정진보, 고종민, 김용석. 발아 대두 및 검정콩으로 제조한 된장의 품질 특성. 한국식품과학회지. 2011
김효정, 김미란. 주부들의 식생활 라이프스타일이 된장 소비 행동에 미치는 영향. Culinary Science & Hospitality Research. 2010
윤덕인. 아시아 장류(醬類)문화 연구. 비교민속학. 2007
임선영, 이숙희, 박건영. 된장 메탄올 추출물의 인체 암세포 성장 억제 효과 및 DNA 합성 저해 효과. 한국식품영양과학회지. 2004
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UCI(KEPA) : I410-ECN-0101-2014-594-000553880