초록
This study was performed to determine the attitudes of 397 housewives on the function, preference, eating frequency, and manufacturing procedures of traditional doenjang and traditional soy sauce by age in Seoul. The results of the study can be summarized as follows: 95.5% of the housewives recognized a necessity for traditional doenjang and soy sauce, and 88.7% of them considered traditional doenjang and soy sauce as being 'good for health', as compared to marketplace doenjang and soy sauce. Also, the proportion of those holding this view of 'good for health' increased with increasing age. The believed functions for traditional doenjang and soy sauce were 'anti-cancer effects' (87.1%), 'prevention of obesity' (51.1%), and 'prevention of constipation' (38.5%). The preference for traditional doenjang or soy sauce by those in their 60s (4.65, 4.45) was higher than by those in their 20s (4.05, 3.65). The frequency of intake for traditional doenjang increased with increasing age. The main reasons for frequently consuming traditional doenjang and soy sauce were 'good for health' (64.0%, 59.2%) and 'delicious' (58.5%, 57.1%). The main reason for not frequently consuming traditional doenjang and soy sauce was 'I have no traditional doenjang or soy sauce' (71.4%, 71.6%). About 39.5% of the housewives manufactured traditional doenjang and soy sauce at home. Those in their 60s (78.1%) manufactured more traditional doenjang and soy sauce than those in their 20s (25.0%), 30s (22.4%), 40s (37.7%), and 50s (52.9%).