한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제30권3호
  • /
  • Pages.324-332
  • /
  • 2015
  • /
  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지
DOI QR코드

DOI QR Code

수도권 거주 성인의 물냉면 섭취 현황 및 실태에 관한 연구

Study on Usage and Consumption Patterns for Mulnaengmyeon Among Adults in Seoul Metropolitan Area of Korea

  • 이소민 (이화여자대학교 식품공학과) ;
  • 김진영 (이화여자대학교 식품공학과) ;
  • 김광옥 (이화여자대학교 식품공학과)
  • Lee, Soh Min (Department of Food Science and Engineering, Ewha Womans University) ;
  • Kim, Jin Young (Department of Food Science and Engineering, Ewha Womans University) ;
  • Kim, Kwang-Ok (Department of Food Science and Engineering, Ewha Womans University)
  • 투고 : 2015.03.23
  • 심사 : 2015.04.17
  • 발행 : 2015.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Despite expansion of the mulnaengmyeon market, there have been no studies on consumers' attitudes towards mulnaengmyeon. The purpose of this study was to investigate the usage and consumption patterns for mulnaengmyeon among adults in the Seoul metropolitan area of Korea. A survey including demo- and socio-graphics, general mulnaengmyeon usage, and consumption questions was tested on 210 consumers. The results of the survey showed that the majority of consumers consumed mulnaengmyeon more frequently during summer. Although the instant mulnaengmyeon market has rapidly increased, it was found that mulnaengmyeon is a food that is generally consumed in restaurants. In addition, mulnaengmyeon usage and consumption patterns significantly differed according to consumer age, whereas there was no difference observed according to parent's or grandparent's hometown of origin. Older consumers were observed to consume and purchase mulnaengmyeon as well as instant mulnaengmyeon more often than young consumers. Also, older consumers were shown to consider "health" related factors as more important when selecting mulnaengmyeon, whereas young consumers considered "price" related factors to be more important.

키워드

참고문헌

  1. Ann YG. 2001. Dongchimi fermentation for Nangmyeon-Changes of chemical property during fermentation-. Korean J. Food Nutr., 14(2):145-149
  2. Ares G, Gimenez A, Gambaro A. 2009. Consumer perceived healthiness and willingness to try functional milk desserts. Influence of ingredient, ingredient name and health claim. Food Qual. Prefer., 20(1):50-56 https://doi.org/10.1016/j.foodqual.2008.07.002
  3. Axelrod JN. 1968. Attitude measures that predict purchase. J. Advertising Res. 8(1):3-17
  4. Cho HY, Chung SJ, Kim HS, Kim KO. 2005. Effect of sensory characteristics and non-sensory factors on consumer liking of various canned tea products. J. Food Sci., 70(8):S532-S538 https://doi.org/10.1111/j.1365-2621.2005.tb11530.x
  5. French SA, Jeffery RW, Story M, Hannan P, Snyder MP. 1997. A pricing strategy to promote low-fat snack choices through vending machines. Am. J. Public Health, 87(5):849-851 https://doi.org/10.2105/AJPH.87.5.849
  6. French SA, Story M, Hannan P, Breitlow KK, Jefferey RW, Baxter JS, Snyder MP. 1999. Cognitive and demographic correlates of low fat vending snack choices among adolescents and adults. J. Am. Diet Assoc., 99(4):471-475 https://doi.org/10.1016/S0002-8223(99)00117-0
  7. French SA. 2003. Pricing effects on food choices. J. Nutr. 133(3):841S-843S
  8. Guinard JX, Uotani B, Schlich P. 2001. Internal and external mapping of preferences for commercial lager beers: comparison of hedonic ratings by consumers blind versus with knowledge of brand and price. Food Qual. Prefer. 12(4):241-255
  9. Haley RI, Case PB. 1979. Testing thirteen attitude scales for agreement and brand discrimination. J. Marketing, 43(4):20-32 https://doi.org/10.2307/1250267
  10. Han JA, Seo TR, Lee SJ, Lim ST. 2007. In vitro digestibility of cooked noodle products. Food Sci. Biotechnol., 16(6):1078-1081
  11. Kim HR, Jang MS. 2005. A study on the quality of Naengmyon broth-Sensory and microbiological properties by fermentation and addition of Dongchimi-. Korean J. Food Cook. Sci., 21(1):1-11
  12. Kim HR, Kim YS, Jang MS. 2004. Physicochemical properties of Naengmyon broth added with Dongchimi of different fermentation. Korean J. Food Cook. Sci., 20(6): 598-606
  13. Kim HK, Jeon SY, Kim KO. 2013. The effects of demographics and brand information on acceptability of commercial beverage products. Food Sci. Biotechnol., 22(5):1315-1324 https://doi.org/10.1007/s10068-013-0218-2
  14. Kim JY, Lee SM, Kim KO. 2015. Influence of intrinsic factors and extrinsic product information on acceptability for mulnaengmyeon (Korean traditional cold noodle) broth. Food Sci. Biotechnol., (Accepted in Feb. 26, 2015)
  15. Kim TH, Lee Y, Oh YJ. 2007. A study of evaluation for service quality importance of the Korean cold noodle restaurant in Seoul. Kyunggi area. J. Korean Soc. Food Cult., 22(1):22-31
  16. Kim US, Choi IS, Koo SJ. 2001. Development of a standardized recipe for Korean cold noodle stock. Korean J. Food Cook. Sci., 17(6):589-597
  17. Kim UK. 2010. Naengmyeon market trend. Food World, 11:44-48
  18. Kim YH, Park JE, Jang MS. 2010. Effect of prickly castor-oil tree (Kalopanax pictus) extract on Naengmyeon broth during storage. J. Korean Soc. Food Sci. Nutr., 39(1):125-131 https://doi.org/10.3746/jkfn.2010.39.1.125
  19. Lee EJ, Pei YQ, Kim EM. 2013. A survey of the adaptation and preference for South Korean food in North Korean refugees. The Korean J. Culin. Res., 19(2):93-110
  20. Lee HR, Lee JM, Na SM. 2003. Development of taste components composition of Naengmyun broth using edible by-products of chicken. J. Korean Soc. Food Cult., 18(6):584-591
  21. Lee JY. 2008. Study of the negative effect of company's reputation. Master's degree thesis, Graduate school of journalism and mass communication, Yonsei University, Korea, pp 30-73
  22. Nam SG. 2006. Quality characteristics of Naengmyon added with persimmon (Diospyros kaki L. folium) leaf powder. Korean J. Food Preserv., 13(3):337-343
  23. Neumark-Sztainer D, Story M, Perry C, Casey MA. 1999. Factors influencing food choices of adolescents: Findings from focus-group discussions with adolescents. J. Am. Diet Assoc., 99(8):929-937 https://doi.org/10.1016/S0002-8223(99)00222-9
  24. Park CL, Kwon YS, Chung H. 2011. A historical study on the changes in the recipe of Naengmyeon (Korean cold noodles) base on water-Focus on the recipe data published in Korea from 1800's to 1980's-. J. Korean Soc. Food Cult., 26(2):128-141
  25. Park HS, Le S, Hong JH, Kim KO. 2014. Sensory perception of Yackwa (Korean traditional fried cookie) by consumer groups of different age using the sorted napping procedure. J. Sens. Stud., 29(6):425-435 https://doi.org/10.1111/joss.12123
  26. Seo KI, Kang KS, Shim KH. 1997. Effects of mustard seed (Brassica juncea) during preservation of soup for Naengmyon. Korean J. Food Sci. Technol., 29(1):51-56
  27. So MH, Kim MY, Lee JY. 1994. Identification of coliform bacteria isolated from Nangmyun-broth in Korea and psychrotrophic character. Korean J. Food Nutr., 7(3):203-212
  28. So MH, Cho SH, Lee JW, Lee HG. 1999. Growth inhibition of Salmonella typhimurium and Staphylococcus aureus in Naengmyon-broth by addition of antibacterial Dongchimijuice. Korean J. Food Nutr., 12(2):124-132
  29. So MH, Park SH, Cho SH, Hwang HJ, Sung NJ. 1999. Growth inhibition of Listeria monocytogenes and Escherichia coli O157:H7 in Naengmyon-broth by addition of antibacterial Dongchimi-juice. Korean J. Food Nutr., 12(2):133-141
  30. Chung Soo Food. History. Available from: http://www.choungsoo.co.kr/chungsoo02.php/ [accessed 2015.03.18]
  31. Shim HJ. 2013. Heated competition of the top 3 companies in the Naengmyeon market [냉면시장 3파전 벌써 뜨겁네]. Seoul Economics, 2013. 5. 14. Available from: http://economy.hankooki.com/lpage/industry/201305/e20130514172628120180.htm/ [accessed 2015.03.18]