Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Housewife's Current Use and Demand for Processed Rice Food Products

주부 소비자의 쌀 가공제품 이용실태 및 요구도 조사

  • Kim, Soo-Min (Dept. of Foodservice Management & Nutrition, SangMyung University) ;
  • Lee, Jin-Sil (Dept. of Foodservice Management & Nutrition, SangMyung University) ;
  • Han, Jung-A (Dept. of Foodservice Management & Nutrition, SangMyung University) ;
  • Kim, Young-Sik (Dept. of Foodservice Management & Nutrition, SangMyung University) ;
  • Paik, Jin-Kyung (Dept. of Foodservice Management & Nutrition, SangMyung University) ;
  • Hwang, Hye-Sun (Food Industry Service Center) ;
  • Yi, Na-Young (Dept. of Food & Nutrition, DaeJeon University) ;
  • Park, Dae-Seop (Dept. of Food Service Management, YoungSan University) ;
  • Hong, Wan-Soo (Dept. of Foodservice Management & Nutrition, SangMyung University)
  • 김수민 (상명대학교 외식영양학과) ;
  • 이진실 (상명대학교 외식영양학과) ;
  • 한정아 (상명대학교 외식영양학과) ;
  • 김영식 (상명대학교 외식영양학과) ;
  • 백진경 (상명대학교 외식영양학과) ;
  • 황혜선 (사단법인 한국외식산업진흥원) ;
  • 이나영 (대전대학교 식품영양학과) ;
  • 박대섭 (영산대학교 외식경영학과) ;
  • 홍완수 (상명대학교 외식영양학과)
  • Received : 2012.08.28
  • Accepted : 2013.03.15
  • Published : 2013.04.29
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Abstract

This study was conducted to investigate the current use and the demand for processed rice food products by full-time and working housewives in a metropolitan area. Out of 330 questionnaires distributed, 300 were analyzed(90.9% response rate). It was revealed that more than half of the respondents(54.0%) had used processed rice food products, regardless of their occupation. Most respondents stated that they used rice food products because of the variety of the products, digestibility and the taste. The development necessity for processed rice food products was analyzed, showing that rice cake(3.86), rice sauce(3.64), and rice cookie(3.89) had the highest score in each category. The average demand for education and promotion of rice food products was 3.89; among 7 items, menu recipe using rice flour was highly demanded(4.18) by the respondents. Approximately 43.0% of the respondents agreed that the internet is the most effective method for learning about rice flour cooking, and the respondents who have used processed rice food products(59.5%) were more likely to attend education programs compared to housewives who have not used processed rice food products (44.5%)(p<.05). Full-time housewife(59.4%) had a greater tendency to participate in the education program than working woman(44.4%)(p<.001). The findings suggested that various processed rice flour products with convenience to use and prolonged shelf-life will be needed.

Keywords

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