동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제16권5호
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- Pages.506-514
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- 2006
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
전통 식혜의 기호도와 이용 실태에 관한 조사
A Study on the Preference and Actual Condition of the Utilization of Traditional Sikhe
- Kim, Hyang-Hee (Faculty of Hotel Cuisine, Daegu Polytechnic College) ;
- Park, Geum-Soon (Dept. Food Science and Technology, Catholic University of Daegu)
- 발행 : 2006.10.31
초록
Sikhe a general Korean traditional drink, is a sweet drink fermented with malt powder rice(or glutinous rice). To investigate the perception and use behavior of Sikhe, 35.2% of the male and 64.8% of the female adults in Daegu and Kyungbuk area were surveyed. The methods frequency, percentage, chi-square test and one-way ANOVA were used to analyze the data. The main results were as follows : 36.1% of the participants usually preferred the traditional drinks and 94.7% of them had experienced Sikhe among the traditional drinks. Most respondents liked Sikhe owing to its good taste. In addition, the responses to 7 questions about the Sikhe were also measured on a 5-point likert scale. The statement 'Sikhe is a traditional food' and 'Sikhe is a natural food' received high positive responses and adults in their 50's had a generally better knowledge of Sikhe than the counterparts. furthermore, 54.8% sometimes purchased commercial Sikhe, but 40.7% didn't buy it at all due to bad taste. Therefore, to increase the intake of commercial Sikhe, the taste needs to be improved, and 59.8% of adults suggested that 'Add other ingredients and the taste can be improved', while 58.8% replied 'maintenance' prospects for Sikhe consumption.