한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제26권4호
  • /
  • Pages.390-397
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  • 2010
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

대구.경북 지역의 청국장 제품에 대한 기호도 및 이용실태 조사

Study on Preference and Using Behavior of Chungkukjang Products in Daegu and Gyeongbuk Area

  • 안상희 (대구가톨릭대학교 외식식품산업학부) ;
  • 박금순 (대구가톨릭대학교 외식식품산업학부) ;
  • 박어진 (가톨릭상지대학 호텔외식조리과)
  • An, Sang-Hee (Faculty of Food Service and Technology, Catholic University of Daegu) ;
  • Park, Geum-Soon (Faculty of Food Service and Technology, Catholic University of Daegu) ;
  • Park, Eo-Jin (Department of Hotel, Food Service and Culinary Art, Catholic Sangji College)
  • 투고 : 2010.05.26
  • 심사 : 2010.06.30
  • 발행 : 2010.08.31
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초록

Survey data from 654 adults (225 males, 429 females) were analyzed based on frequency, percentage, chi-square test, one-way ANOVA; and Duncan's multiple range test. The main results were based on the preference for chungkukjang_(CKJ) products using a 5-point Likert scale. According to the survey, traditional CKJ products received the highest score_(3.64) according to personal preference among all tested products. The responses to eight questions about CKJ products were also measured using a 5-point Likert scale. The question_ as to whether or not "CKJ has anticancer function" received the highest score_(4.24) while the "CKJ is good for hangover" scored the lowest. Regarding the preference for CKJ products, "good for health" (55.3%) and "unpleasant smell" (72.9%) were the most popular answers, Regarding the intention to eat CKJ food products, CKJ tofu was most often selected. Among the 11 items, CKJ tofu, CKJ steak, CKJ hamburger, CKJ ice cream; and CKJ vegetable salad were highly preferred foods. The percentage of respondents that expected "increasing" prospects for CKJ consumption was 55.2%, most likely because 76.9% of the respondents selected "healthy food". Regarding the reasons for decreasing prospects, 68.9% of the respondents chose "peculiar smell". In the same manner, 53.4% of adults replied that future quality improvement should "improve the smell".

키워드

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