Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Chinese Consumer Preference of Chicken Burgers Cooked by Sous-vide with Korean-styled Seasoning and Available on the Chinese Fast Food Market

진공저온조리를 이용한 한식 스타일 치킨버거와 중국 시판 치킨버거의 중국 소비자 기호도

  • Bae, Sungeun (Department of Nutritional Sciences & Food Management, Ewha Womans University) ;
  • Jang, Jin A (Department of Nutritional Sciences & Food Management, Ewha Womans University) ;
  • Oh, Jieun (Department of Nutritional Sciences & Food Management, Ewha Womans University) ;
  • Lee, Kyungwon (Department of Nutritional Sciences & Food Management, Ewha Womans University) ;
  • Cho, Mi Sook (Department of Nutritional Sciences & Food Management, Ewha Womans University)
  • 배성은 (이화여자대학교 식품영양학과) ;
  • 장진아 (이화여자대학교 식품영양학과) ;
  • 오지은 (이화여자대학교 식품영양학과) ;
  • 이경원 (이화여자대학교 식품영양학과) ;
  • 조미숙 (이화여자대학교 식품영양학과)
  • Received : 2012.04.26
  • Accepted : 2012.10.20
  • Published : 2013.02.28
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Abstract

The purpose of this study is to examine the difference of Chinese consumer preference between chicken burgers cooked by Sous-vide adding Korean-styled seasoning and chicken burgers from local fast food restaurants. For Chinese women in their 20s who reside in Beijing, China, the most important attribute for eating-out was taste (M=6.5), health (M=6.0) and pleasure (M=5.6) in order and 68.60% of them replied that they were interested in Korean cuisine. More than 90% answered they like Korean food for its good taste, shape and color. As for burger preference, BB was significantly higher in terms of the overall and appearance preference. However, there was no significant difference between AB and SB. As for flavor and texture, it showed no significant differences among BB, AB, and SB products. For SB, total balance, soft texture of patty and balance of flavor characteristics were the reasons for their preference of the burger.

본 연구를 통해 중국소비자들에게 한식 양념된 후 진공저온에서 조리된 닭고기 버거와 중국 현지에서 시판 중인 닭고기 패티버거의 기호도 차이를 조사하기 위해 20-30대 북경 거주 여성을 대상으로 외식 성향, 외식 선택 속성, 한식과 한국에 대한 인식에 대한 조사와 버거 3종에 대한 소비자 기호도 조사를 실시한 결과는 다음과 같다. 1. 외식 빈도에 대한 질문에는 일주일에 1-2회라는 답변이 가장 많았으며 중식당과 패스트푸드 레스토랑이 1, 2위로 나타났다. 95.2%가 보통 이상으로 패스트 푸드를 좋아한다고 답하였으며, 응답자의 47.1%는 일주일에 1-2회 패스트 푸드를 먹는다고 답하였다. 평균 외식 비용은 20위엔 이상-50위엔 미만이 56.2%이라고 답하였으며, 월평균 외식 지출 비용은 500위안 미만 지출한다는 답변이 가장 많았다. 중국 여성이 외식을 하는데 있어서 가장 중요하게 생각하는 속성은 맛(M=6.5)에 대한 속성이었으며 건강(M=6.0), 기분 전환(M=5.6)의 순으로 중요하다고 답하였다. 2. 한국 음식에 대한 관심 정도에는 60.0% 이상이 관심이 있다고 답하였고 한국의 이미지에 대한 질문은 응답자의 65.3%가 긍정적이라고 답하였으며, 한국 음식의 이미지 역시 62.8%이 긍정적이라고 답하였다. 한국 음식을 좋아하냐는 질문에 90.1%가 좋다고 답하였고 그 이유는 맛이 좋기 때문에(63.6%), 모양과 색상이 좋기 때문(50.4%)이라고 답하였다. 3. 버거에 대한 소비자 기호도는 전반적 기호도, 외관 및 구매의도에서 BB가 SB, AB에 비해 유의적으로 높았으며 향미와 질감 부분에서는 세 시료간의 유의적인 차이가 나타나지 않았다. SB의 경우 평균적인 점수는 AB, BB에 비해 낮은 것으로 조사되었으나 전반적 기호도, 외관에 대한 기호도와 구매의도에서는 AB와 유의적인 차이가 나지 않은 것으로 조사되었다. 패티 외 식재의 변경, 향미, 질감의 보완을 통해 한식 스타일로 개발된 SB의 중국진출 가능성을 고려해 볼 수 있겠다. 4. SB가 좋은 이유는 향미는 32.7%, 맛은 26.1%, 질감은 17%, 기타 응답은 13.1% 및 전체적인 조화가 11.1%라고 답하였다. 싫어하는 이유는 향미는 33.7%, 맛은 25.6%, 질감은 23.3% 및 기타 응답은 17.4%로 답하였다. 그중 세부 항목은 조화롭지 않은 향미, 부재료의 향미, 소스의 강한 향미, 기름진 맛, 쓴맛, 단맛, 감칠맛이 싫다고 하였다. 친숙치 않은 식감과 패티의 질김과 씹힘성이 좋지 않으며 전체적으로 조화롭지 못하다는 응답이 있었다. 본 연구를 통해 중국시장에서의 진공저온조리를 통한 한식 외식 상품의 가능성을 살펴볼 수 있었으며, 연구 결과는 중국 현지에서 적용 가능한 다양한 상품 개발의 기초 자료로 활용될 수 있을 것이다.

Keywords

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