Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Preferences and Purchase Intention of Tenebrio molitor(Mealworm) according to Cooking Method

갈색거저리(밀웜)의 조리방법에 따른 기호도 및 구매의도에 관한 연구

  • Hwang, Su-Young (Dept. of Food Service Management, Kyunghee University) ;
  • Bae, Gumkwang (Dept. of Hospitality Management, University of Missouri) ;
  • Choi, Soo-Keun (Dept. of Culinary and Food Service Management, Kyunghee University)
  • 황수영 (경희대학교 조리외식경영학과) ;
  • 배금광 (미주리대학교 호스피탈러티 관리학과) ;
  • 최수근 (경희대학교 조리.서비스경영학과)
  • Received : 2014.11.13
  • Accepted : 2015.02.15
  • Published : 2015.02.28
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Abstract

The main purpose of this study is to establish fundamental data for the development of processed food using mealworm after examination of preferences and purchased intention according to two types of cooking methods (saute and oven) and three shapes (original, chapping, and powder) of cooked mealworm. In particular, this study aims to facilitate the establishment of target market strategies about edible insects bringing food neophobia. The results show that males' and older persons' preferences and purchases intention were higher than those of female and younger people. The group having high health involvement and low food neophobia had higher preferences and purchase intentions than the group having low health involvement and high food neophobia. In addition, customers had highest preferences and purchase intention with powdered mealworm regardless of cooking methods and customers' characteristics. These research findings provide food developer with meaningful data for market targeting.

본 연구에서는 갈색거저리의 유충인 밀웜을 2가지 조리방법(소테, 오븐)에 따른 3가지의 다른 형태(원형, 다짐, 분말)에 대한 기호도 및 구매의도를 살펴봄에 따라 갈색거저리의 식품화에 필요한 기초자료를 확립하고자 한다. 또한, 새로운 음식 혐오증(Food neophobia)이 높은 식용곤충을 활용한 시판품 개발시 타깃 시장 전략 수립에 도움을 주고자 한다. 성별과 연령에 따른 기호도와 구매의도는 여성에 비해 남성, 연령이 높아짐에 따라 높게 나타났다. 건강 관여도가 높은 집단, 새로운 음식 혐오증이 낮은 집단일수록 기호도와 구매의도가 높게 나타났다. 그리고 3가지의 다른 형태에 따라서는 성별, 연령, 건강 관여도, 새로운 음식 혐오증 모두 소테와 오븐의 분말형태에서 가장 높은 기호도와 구매의도를 나타내었다. 본 연구의 결과는 식품 개발자들에게 시장 타깃팅을 위한 의미 있는 자료를 제공할 것으로 기대된다.

Keywords

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