Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Cross-cultural Consumer Acceptance of Cooked Spinach ($Sigeumchi-namul$) according to Blanching Time

데치는 시간에 따른 시금치나물의 교차 문화적 소비자 기호도

  • Yang, Jeong-Eun (College of Hotel & Tourism Management, Kyung Hee University) ;
  • Chung, Seo-Jin (College of Health Science, Ewha Woman's University) ;
  • Kim, Hang-Ran (Dept. of Agrofood Resources, Rural Development Administration) ;
  • Kim, Kwang-Ok (Dept. of Food Science and Technology, Ewha Woman's University) ;
  • Chung, La-Na (College of Hotel & Tourism Management, Kyung Hee University)
  • 양정은 (경희대학교 호텔관광대학) ;
  • 정서진 (이화여자대학교 건강과학대학) ;
  • 김행란 (농촌진흥청 농식품자원부) ;
  • 김광옥 (이화여자대학교 식품공학과) ;
  • 정라나 (경희대학교 호텔관광대학)
  • Received : 2011.11.15
  • Accepted : 2012.04.21
  • Published : 2012.04.30
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Abstract

This research evaluated and analyzed the level of acceptability of spinach according to blanching time by testing consumer taste of corresponding countries for the purpose of globalizing Korean food. General taste, appearance, flavor, and texture of spinach blanched for 20 seconds were highly evaluated by Koreans and Japanese ($p$<0.05), who are used to the method of slightly blanching, mixing, and eating spinach. On the other hand, general taste, appearance, flavor, and texture of spinach blanched for 5 minutes was highly evaluated by the French ($p$<0.05), who are used to eating boiled spinach. Concerning the result of JAR, there were clear differences in hardness and boiling level according to country among spinach samples, even though they were blanched for the same time and mixed with the same spices. Koreans and Japanese evaluated that hardness and boiling level of spinach blanched for 20 seconds were proper, whereas the French evaluated that spinach scalded for 20 seconds was too raw and crispy. Under the same context, French consumers evaluated that hardness and boiling level of spinach blanched for 5 minutes was proper, whereas Koreans and Japanese evaluated that spinach blanched for 5 minutes was boiled too much. These results show that familiarity level is an important driver of affecting the preference levels for three kinds of spinach according to country.

Keywords

References

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