Journal of the Korean Society of Food Culture (한국식생활문화학회지)

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

DOI QR Code

Drivers for Liking Korean Traditional Drinks - By Korean, Chinese, and Vietnamese Children -

한국 전통 음료의 소비자 기호도 분석 - 한국·중국·베트남 어린이 대상 -

  • Lee, Solji (Department of Culinary Science & Food Service Management, Kyung Hee University) ;
  • Chung, Lana (Department of Culinary Art & Foodservice Management, Kyung Hee University)
  • 이솔지 (경희대학교 조리외식경영학과) ;
  • 정라나 (경희대학교 조리.서비스경영학과)
  • Received : 2022.04.06
  • Accepted : 2022.04.28
  • Published : 2022.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this research was to examine the preferences of five traditional Korean drinks and analyze the factors affecting the preferences of children aged 7-12 in Korea, Vietnam, and China. The samples used in a sensory test were omija-cha, yuza-cha, sujeonggwa, sikhye and misutgaru. The test was performed to examine the overall, appearance (color), odor, taste and mouth-feeling and a sweetness intensity using 5 point hedonic scale (1=dislike extremely, 5=like extremely) and, check-all-that-apply (CATA) method was performed to determine preference and non-preferences factors. The preference of all samples except sujeonggwa showed significant differences in all items of the preferences (p<0.001). Almost items of the preference was rated more than 4 points in Chinese and Korea children. The sweetness intensity showed also significant differences in all items of the preferences except sujeonggwa (p<0.001), and evaluated as not sweet-appropriate with the score between 2 and 3 points. Sweetness, color, mouth-feeling, familiar flavor and healthy feeling was selected for the factors affecting the preferences. In conclusion, the result of this study determine the preferences and the affecting factors for the traditional Korean drinks in children of Korea, Vietnam, and China.

Keywords

Acknowledgement

This research was funded by the Ministry of Agriculture, Food and Rural Affair under the high value-added food technology development project (No. 314055-02).

References

  1. Baek A, Kim M, Jung K, Kim S, Lee J, Song YO. 2014. Inhibitory effects of functional Sujeonnnwa drinks on hepatic lipid accumulation in hypercholesterolemic apoE knockout mice. J. Korean Soc. Food Sci. Nutr., 43(11):1648-1667 https://doi.org/10.3746/JKFN.2014.43.11.1648
  2. Cho WK, Kim MR. 2019. Recognition, Preference and Improvement Requirement of Traditional Korean Food of Elementary School Students in Seoul. J. Korean Soc. Food Cult., 34(4):369-377
  3. Choi EK, Cho MS, Oh JE. 2019. Consumer perception and attitudes towards sugar reduced beverages according to the food-related lifestyle: focusing on the physical and environmental factors of sugar reduced beverage. Korean J. Food & Nutr., 48(9):1027-1038 https://doi.org/10.3746/jkfn.2019.48.9.1027
  4. Choi NS. 2015. Literature Review of Korean Traditional Beverage Recipes - Focus on Sujeonggwa. J. Korean Soc. Food Cult., 30(1):8-19 https://doi.org/10.7318/KJFC/2015.30.1.008
  5. Choi SA, Chung L. 2019. Drivers for the Preference of Korean Traditional Cookies by Korean, Vietnamese, and Chinese Children. Korean J. Food Cook. Sci., 35(1):102-110 https://doi.org/10.9724/kfcs.2019.35.1.102
  6. Choi SG, Hong WS. 2021. Home meal replacement (HMR) consumption attitude and perception of Vietnamese based on food consumption value. Korean J. Food Cook. Sci., 37(6):516-528 https://doi.org/10.9724/kfcs.2021.37.6.516
  7. Drake MA, Yates MD, Gerard PD, Delahunty CM. Sheehan EM, Tumbull RP, Dodds TM. 2005. Comparison of differences between lexicons for descriptive analysis of cheddar cheese flavor in Ireland, New Zealand, and the United States of America. Int. Dairy J., 15:473-483 https://doi.org/10.1016/j.idairyj.2004.09.006
  8. Ha JY, Kim DH, Lee SH, Nam SH, Cho KC. 2021. Estimating Payment of Chinese Consumers for Korean Premium Yuza Beverages. J. Korean Food Mark. Assoc., 38(1):43-70
  9. Heo J, Lee DS, Kim JS, Kim YJ, Choi MJ, Cho SM, An KM. 2017. A study on the selection of key areas for international agricultural development cooperation by major countries. KREI, Naju, Korea. pp 24-27
  10. Hwang SB, Park SH, Jin GR, Jung JH, Park HJ, Lee SH, Shin S, Lee BH. 2020. Trends in Beverage Consumption and Related Demographic Factors and Obesity among Korean Children and Adolescents. Nutr., 12(2651):1-13
  11. Jaeger SR, Andani Z, Wakeling IN, MacFie HJH. 1998. Consumer preferences for fresh and aged apples: A cross-cultural comparison. Food Qual. Pref., 9(5):355-366 https://doi.org/10.1016/S0950-3293(98)00031-7
  12. Jung GH. 2021. Analysis of Process of Spreading Korean Food to Foreign Countries. J. Hum. & Soc. Sci. 21, 12(6):711-726
  13. Kang KC, Park JH, Baek SB, Jhin HS, Rhee KS. 1992. Optimization of beverage preparation from Schizandra chinensis baillon by response surface methodlogy. Korean J. Food Sci. Technol., 24(1):74-81
  14. Kim AY, Lee MA. 2018. Perception analysis of Korean-style food menus for kids according to mothers' food-related lifestyle types - Focus on Chinese and Vietnamese. J. Korean Soc. Food Sci. Nutr., 47(1):65-76 https://doi.org/10.3746/jkfn.2018.47.1.065
  15. Kim BR, Park SS, Youn GJ, Kwak YJ, Kim MJ. 2020a. Characteristics of Sunsik, a cereal-based ready-to-drink Korean beverage, with added germinated wheat and herbal plant extract. MDPI, Foods. 9(1654):1-14
  16. Kim DH. 2020. A Study on the Determinants of K-Food and the Diversification Strategy of K-Food. Korean J. Res. Assoc. Int. Commer., 20(4):129-148 https://doi.org/10.29331/JKRAIC.2020.8.20.4.129
  17. Kim GS, Park GS. 2012. Investigation into the Preference and Demand for Functional Drinks (Korean Traditional Drinks). Korean J. Food Cook. Sci., 28(4):413-421 https://doi.org/10.9724/kfcs.2012.28.4.413
  18. Kim JP, Yun H, Lee GS, KIm JK, Jeong HJ. 2021. Characterization and Evaluation of Antioxidant Property of Yuza (Citrus junos Sieb. ex Tanaka) Peel Extract. J. Korean Soc. Investig. Cosmetol., 17(3):239-249
  19. Kim KN, Lee JS, SHim JS, Chung HK, Chung HR, Chang MJ. 2020b. Analysis of the consumer perception and related education effect on the sugar for elementary school students in Seoul and Gyeonggi-do. J. Nutr. Health., 53(3):303-318 https://doi.org/10.4163/jnh.2020.53.3.303
  20. Kim MJ. 2017. A study on the plan to enhance the usage of traditional rice cakes as snacks in early child care centers. J. Learn-Cent. Curric. Instr., 17(10):243-256
  21. Kim SY, Kim MH, Kang MH, Choi MK. 2017. Association of total sugars intake with nutrient density and obesity degree in elementary school students in Chungnam. J. East Asian Soc. Diet Life., 27(2):176-184 https://doi.org/10.17495/easdl.2017.4.27.2.176
  22. Korea International Trade Association. 2021. Current Status and Prospects of Retail Industry in Vietnam in 2021. KITA, Seoul, Korea, pp 2-13
  23. Lee CJ, Lee WJ, Park JS, Kim SW, Jung SK. 2021. Optimization of the preparation method of citron (Citrus junos Sieb.) beverage containing hibiscus using response surface methodology. Korean J. Food Sci. Technol., 53(2):187-194 https://doi.org/10.9721/KJFST.2021.53.2.187
  24. Lee HJ. 1994. Beverage Culture of Korea. J. Korean Soc. Food Cult., 9(4):421-429
  25. Lee JE, Kim KM, Kim JS, Kim GC, Choi SY, Kim SB. 2017. Chemical compositions and antioxidant activities depending on cultivation methods and various parts of yuza. Korean J. Food Preserv., 24(6):802-812 https://doi.org/10.11002/KJFP.2017.24.6.802
  26. Lee SK, Park HY, Choi HS, Choi ID, Park JY, Cho DH, Oh SK, Han SI, Woo KS, Kim HJ. 2018. Comparison of the quality characteristics of commercial barley malts in Korea. Korean J. Food & Nutr., 31(5):598-603 https://doi.org/10.9799/KSFAN.2018.31.5.598
  27. Min JY. 2019. A study on the color cognition of textbooks for improving visual attention. J. Korean Soc. Illus. Res., 58(1):85-95 https://doi.org/10.37379/JKSIR.2019.58.8
  28. Oh BM, Jun HI, Oh HH, Jo SW, Jeong DY, Kim YS, Song GS. 2020. Quality characteristics and functional evaluation of Sikhye fermented by lactic acid bacteria. J. Korean Soc. Food Sci. Nutr., 49(8):803-813 https://doi.org/10.3746/jkfn.2020.49.8.803
  29. Park EY, Han YS. 2007. A survey on the plans to market traditional Korean beverages as take-out products. Korean J. Food & Nutr., 20(4):501-508
  30. Park JN, Lee JW, Kim JH, Kim KS, Han KJ, Sul MS, Lee HJ, Byun MW. 2007. Studies on the Manufacturing of Sujeonggwa (Korean Traditional Cinnamon Flavored Persimmon Punch) Edible in Severe Environment by Gamma Irradiation. J. Korean Soc. Food Sci. Nutr., 36(5):609-615 https://doi.org/10.3746/JKFN.2007.36.5.609
  31. Park JY. 2008. Status of recognition among dietitians and utilization on school foodservices of hangwa and Korean traditional drinks. Master's degree thesis, Daejin University, Korea, pp 1-2
  32. Park SH, Cha KO. 2016. Oriental and western food effects analysis of Misutgaru for fusion remedy in diabetes mellitus. Korean J. Converg. Soc., 7(1):137-143 https://doi.org/10.15207/JKCS.2016.7.1.137
  33. Seo JH, Sung TH, Kim MR. 2002. Quality characteristics of Sujongkwa. J. East Asian Soc. Diet. Life., 12(5):370-378
  34. Shin SY, Chung L. 2007. The preference and frequency of beverage related to health factor in university students. J. Korean Soc. Food Cult., 22(4):420-433
  35. Yoo KM, Lee KW, Park JB, Lee HJ, Hwang IK. 2004. Variation in major antioxidants and total antioxidant activity of Yuzu (Citrus junos Sieb ex Tanaka) during maturation and between cultivars. J. Agric. Food Chem., 52(1):5907-5913 https://doi.org/10.1021/jf0498158
  36. Zeng S. 2018. A study on renewal design of Chinese tea brand Zhang YiYuan. Master's degree thesis, Ihwa Woman University, Korea, pp 4-5
  37. aT Food Information Statistics System (aTFIS). 2017. Korean beverage exports have increased by 162% over the past decade 2017. Available from: https://www.aTFIS.or.kr/, [accessed 2022.03.13]
  38. KOTRA. Country and region infromation of kotra news. 2021. Available from: https://dream.kotra.or.kr/, [accessed 2022.04.01.]
  39. McKinsey & Company. 2019. Seizing the Fast-Growing Retail Opportunity in Vietnam. 2019. Available from: https://www.mckinsey.com/, [accessed 2022.03.29.]
  40. Statista Research Department. 2021. Popularity of South Korean cuisine worldwide in 2021. Available from: https://www.statista.com/, [accessed 2022.03.26]
  41. Statista Research Department. 2022. Social media use during COVID-19 worldwide - statistics & facts 2022. Available from: https://www.statista.com/, [accessed 2022.03.16]