Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Comparative Study on the Korean and Chinese Consumers' Preference for Processed Foods using Korean Pears - Focusing on the 20s Women -

한국 및 중화권 소비자들의 국내산 배 가공식품에 대한 기호도 비교 연구 - 20대 여성을 중심으로 -

  • Park, Seo Eun (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Kim, Young Seo (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Oh, Ji Eun (College of Science & Industry Convergence, Ewha Womans University) ;
  • Cho, Mi Sook (Department of Nutritional Science and Food Management, Ewha Womans University)
  • 박서은 (이화여자대학교 식품영양학과) ;
  • 김영서 (이화여자대학교 식품영양학과) ;
  • 오지은 (이화여자대학교 신산업융합대학) ;
  • 조미숙 (이화여자대학교 식품영양학과)
  • Received : 2019.05.03
  • Accepted : 2019.06.19
  • Published : 2019.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study aimed to develop processed foods that can be tailored to the tastes of consumers in countries to enter domestic and foreign markets utilizing fresh Korean pears, in which the consumption is decreasing. A survey was also conducted on three types of samples (pear jelly, pear rice cake, and pear muffin). As a result, both Korean and Chinese women aged in their 20s preferred pear muffins the most among the pear products evaluated. Pear jelly and rice cake were preferred by Chinese consumers because of their sweet taste (p<0.05). Pear rice cakes were preferred because of their texture (p<0.05). Pear muffins were not significant in all items except for odor/flavor and sweetness, but Korean consumers had a high preference for them and showed a significant preference for colors (p<0.05). Pear muffins were most familiar to both Korean and Chinese consumers showing a high willingness to purchase. An analysis of the preference inducement factors of consumers in each country of the three processed foods containing pears using Check-All-That-Reply (CATA) showed that the consumers of both countries preferred the 'pear odor/flavor' characteristics of pear jelly, and that pear rice cakes were preferred by Chinese consumers compared to Korean consumers. Pear muffins were preferred by Korean consumers. Overall, pear muffins are the product expected to be most suitable for female consumers in Korea and China aged in their 20s.

Keywords

SSMHB4_2019_v34n3_296_f0001.png 이미지

Images of Pear Intake Type clustered by nationality (Wordcloud)

SSMHB4_2019_v34n3_296_f0002.png 이미지

Factors for liking and disliking of ‘Pear Jelly’ by country

SSMHB4_2019_v34n3_296_f0003.png 이미지

Factors for liking and disliking of ‘Pear Tteok’ by country

SSMHB4_2019_v34n3_296_f0004.png 이미지

Factors for liking and disliking of ‘Pear Muffin’ by country>

Ingredients and Composition of Pear Sample

SSMHB4_2019_v34n3_296_t0001.png 이미지

Demographic profile of subjects

SSMHB4_2019_v34n3_296_t0002.png 이미지

Cognition and Attitude toward a Pear

SSMHB4_2019_v34n3_296_t0003.png 이미지

Means(SD) of Intensity for each processed pear product by nationality

SSMHB4_2019_v34n3_296_t0004.png 이미지

Differences in the level of Familiarity, Willingness to purchase and Recommend of processed pear products by country

SSMHB4_2019_v34n3_296_t0005.png 이미지

References

  1. Ahn SE, Oh JE, Cho MS. 2017. Effects of Cognition Toward Fresh Pear on the Purchase of Pear and Processed Pear Products. J. Korean Soc. Food Cult., 32(5): 394-402 https://doi.org/10.7318/KJFC/2017.32.5.394
  2. aT Korea Agro-Fisheries & Food Trade Corporation.. 2016. 2016 Detailed Market Status of Processed Food-Snack market [2016 가공식품 세분시장 현황-과자류 시장]. Korea Agro-Fisheries& Food Trade Corporation, Korea. p 2
  3. Chang SY, Kim NY, Ma YJ, Han MJ. 2014. Preferences of Koreans and Foreigners for Traditional Recipe Developed containing Deoduk. J. Korean Soc. Food Cult. 29(1):44-53 https://doi.org/10.7318/KJFC/2014.29.1.044
  4. Choi CH, Kim CH. 2016. A Study on Export Expansion Plan to China of Korean Tradition Foods local SMEs. Korea International Commercial Review 31(1): 149-167
  5. Cowart BJ. 1989. Relationships between taste and smell across the adult life span. in C, Murphy, WS, Cain and DM, Hegsted (eds.), Nutrition and the chemical sense in aging: recent advances and current research needs. Ann NY Acad Sci; 561:39-55 https://doi.org/10.1111/j.1749-6632.1989.tb20968.x
  6. Han JH, Gouk SY, 2014. Consumer Recognition and Preference Properties of Rice Processing Foods-Focusing on Bread, Snacks and Noodles -[쌀 가공식품의 소비자 인식 및선호속성-빵류, 과자류, 면류를 중심으로]-. Korean Journal of Food Marketing Economics 31(3):29-47
  7. Han JH, Jeon HJ, Kim BM. 2015. Domestic Consumers' Purchase Intention toward Chinese Fruits. Journal of Korea Regional Economics 31:69-81
  8. Hwang JH (2016). Agricultural business management guidelines (15) Pear business management [농업경영관리 길잡이 (15) 배경영관리]. Eden house, Korea, pp2-32
  9. Juhyeon. 2014. It heated up the sugar market fo Ju Linghou generation, which has fallen into sweetness. [달콤함에 빠진 주링허우 세대 설탕 시장을 뜨겁게 달구다.] CHINDIA Plus 96, pp44-45
  10. Kang BS, Whang HJ. 2012. Quality Characteristics of Cheonan Shingo Pear and Freeze-dried Pear Snack. Korean J. Food & Nutr., 25(2):324-329 https://doi.org/10.9799/ksfan.2012.25.2.324
  11. KATI Agricultural Food Export Information. 2017. 2016 미국 배 시장현황조사. Korea Agro-Fisheries & Food Trade Corporation, Korea, p12
  12. Kim DY, Lee HSY, Choue RW. 2013. Comparative Study on Awareness, Preference and Sensory Evaluation of Kimchi in Chinese and Korean Students Residing in Korea. J. Korean Soc. Food Cult. 28(2):158-166 https://doi.org/10.7318/KJFC/2013.28.2.158
  13. Kim GH, Lee HM. 2007. The Effect of Lifestyle, Dietary Habit, Food Preference and Eating Frequency on Sweet Taste Sensitivity and Preference of the Middle School Students. J Nutr Health. 40(6):531-541
  14. Lee BHN, Kim YK, Won KH, Lee IB, Kang SS. 2017. Evaluation of Processing Characteristics and Chromaticity of Pear Juice. Hortic. Sci. Technol. 35 (Suppl II):176-177
  15. Lee J, Cho YS, Choi JY. 2014. Growth, Change and Our Response in China's Processed Food Market [중국 가공 식품 시장의 성장, 변화와 우리의 대응]. KIET
  16. Lee JW, Kim SH, Hong SI, Jeong MC, Park HW, Kim DM. 2003. Quality distribution of Korean Shingo pears. Korean J Food Preserv. 10:162-168
  17. Lee KH. 2014. Trends and Prospects of the Bakery Industry [베이커리 산업의 동향과 전망]. 식품산업과영양 19(1): 38-46
  18. Lee MS. 2013. An Actual Condition Survey of Chinese Major Production Area produced Apple and Pear [중국 배 사과 주산지 실태 조사]. KERI.
  19. Lee SH, Kim WS. 2015. Pear Export Promotion Plan [배 수출 활성화 방안]. 2015. Korea Rural Economic Institute: 315-339
  20. Min TS, Park MJ, Moon JH, Kim WS, Lee SH, Cho YD, Park SH. 2013. Bio-active Substances and Physiological Activity of Pears. J Appl Biol Chem. 56(2):83-87 https://doi.org/10.3839/jabc.2013.014
  21. Moon JH, Cho JY, Lee SH, Kim WS. 2017. Development and Application of Functional Resource Using Pear. Hortic. Sci. Technol. 35 (Suppl I):36-37
  22. Park GI. 2011. Policy Information-Expansion of Korean Food Exports to China_Based on a Survey of Chinese People's Perception of Korean Food [정책정보-한국 식품의 대중국 수출 확대 방안_중국인의 한국식품에 대한 인식조사를 바탕으로]. Food Industry, 220:66-79
  23. Park HJ. 2008. A Cross-Cultural Study of the Awareness and the Preference on Sweet Taste among the Northeast Asians. The East Asian Society of Dietary Life. 18(6):893-898
  24. Park MS, Park HW, Choi GR, Kim SW. 2017. Recent Causes and Implications of Apples and Pear Prices [최근 사과, 배 가격 약세 원인 및 시사점], KREI Analysis of pending issues 30:2-7
  25. Park YO, Choi JH, Choi JJ, Yim SH, Lee HC, Yoo MJ. 2011. Physicochemical Characteristics of Yanggaeng with Pear Juice and Dried Pear Powder Added. Korean J. Food Preserv., 18(5):692-699 https://doi.org/10.11002/kjfp.2011.18.5.692
  26. Yim SH, Choi JH, Kim SJ, Kwon YH, Lee HC. 2014. Physiochemical Qualities of Dried Pears as Affected by Drying Methods. Kor. J. Hort. Sci. Technol. 32 (Suppl II):159-160
  27. Yu TJ. 1989. Sikpumbogam. Munundang. Korea.
  28. aT Korea Agro-Fisheries & Food Trade Corporation, 2017 Pear Domestic Production and Overseas Market Trends [2017 배 국내생산 및 해외시장 동향], Available from: https://www.kati.net/board/reportORpubilcationView.do?board_seq=86627&menu_dept2=49&menu_dept3=53&dateSearch=, [accessed 2019.06.18.]
  29. aT Korea Agro-Fisheries & Food Trade Corporation, Analysis of the Pear World Export Market and Korean Export Trends in 2016 [2016년 배세계 수출 시장 및 한국수출 동향 분석], https://www.nongsaro.go.kr/portal/ps/psz/psza/contentSub.ps;jsessionid=Rfh9KM4SxLyLZ4jtrZI06GCvNb9opaIBRQzWb1YTlZyBvXmIMBwyjm9GZ6xMHxfs.nongsaro-web_servlet_engine1?menuId=PS04166&pageIndex=1&pageSize=10&pageUnit=10&cntntsNo=207759&sType=sCntntsSj&sText=, [accessed 2019.02.19]
  30. KATI. Trend Analysis of the Chinese Jelly Market [中젤리시장의 트렌드분석]. Available from: https://www.kati.net/board/exportNewsView.do?board_seq=86601&menu_dept2=35&menu_dept3=71&dateSearch=/, [accessed 2019.02.22.]
  31. NHFRI. Fruit vegetable processing - Status of major fruit varieties over the previous year [과일채소가공-전년대비 주요 과 종별 현황]. Available from: http://www.nhfri.com/nhfri/test/processing.php, [acessed 2019.02.28.]
  32. Yoon HH, "중국 소비자 입맛 공략 해라"...가공식품 수출 4년새 두배 증가, Available from: http://biz.chosun.com/site/data/html_dir/2016/03/23/2016032302893.html, [accessed 2019.02.19.]
  33. Yoon SH. 2015. Preoccupation of China's food market, building trust in food safety first [중국 식품시장의 선점, 식품안전에 대한 신뢰를 쌓는 것이 우선]. CSF, Available from: http://csf.kiep.go.kr/expertColr/M004030000/view.do?articleId=7693, [accessed 2019,02.19]