Browse > Article

Menu Development and Market Testing for Localization of Fermented Meat Tteokbokki in Foreign Markets  

Na, Young-Sun (Dept. of Hotel Culinary Arts, Sin-ansan University)
Jung, Jae-Hong (Dept. of Hotel Culinary Arts, Sin-ansan University)
Lee, Jung-Hun (Dept. of Hotel Culinary Arts, Sin-ansan University)
Oh, Hyuk-Soo (Dept. of Hotel Culinary Arts, Sin-ansan University)
Park, Young-Bae (Dept. of Hotel Culinary Arts, Sin-ansan University)
Cho, Dong-Min (Ddedae Foodone Industry)
Lee, Tae-Young (Ddedae Foodone Industry)
Cho, Sung-Ho (Dept. of Hotel Culinary Arts, Kimpo University)
Publication Information
Culinary science and hospitality research / v.20, no.2, 2014 , pp. 183-198 More about this Journal
Abstract
This study aims to suggest useful information for tteokbokki franchise businesses to enter foreign markets by market testing and surveying preferences of foreign consumers with various kinds of tteokbokki. For this research, a survey was conducted from July 16 to August 20, 2012, targeting the people who live in Beijing, Tokyo, Singapore. The data was collected and analyzed using SPSS for Windows Version 18.0. The relationship between the general details of consumers and the results of the market test were analyzed using canonical correlation analysis. Research results and utilization plans are expected to use for improving the image of the country and ripple effects on exporting agricultural and fishery products, along with the effect of increasing spread of overseas personnel export and domestic Korean overseas supply of cultural content. Nurturing restaurant franchise business, creating jobs, and contributing to the increase in the income of the rural economy are also expected. Fermented tteokbokki franchise business should create new added value. The development of fermented tteokbokki will build a new culture of consumption, expand consumption, academic cooperation and joint technology development, and activate employment linked. Consequently, it is necessary to understand eating habits of local consumers from a variety of perspectives such as texture, taste, and colors of sauce when globalizing Korean food.
Keywords
Tteokbokki; Market test; Consumer Preferences; Consumption Experience; Localization;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Jang JH (2009). Influence of acculturation and uncertainly avoidance on the dinning out behavior of foreigners living in Korea. MS Thesis. Ewha Womans University, Seoul, Korea.
2 Jang JJ.Jeong HS (2011). A Survey on the Knowledge and Preferences for Korean Food Targeting Germans Residing in Korea. The Korean Journal of Culinary Research, 17(5): 1-14.
3 Kim D.Park H (2001). New product strategy as a response to changing customer lifestyle: the case of CJ Haeban. Koean Soc Consumer Studies. 12(3): 191-208.
4 Kim JH.Park JG.Song BS.Lee JW.Kim WG .Hwang YJ.Byun MW (2007). Combined Effect of Gamma Irradiation and Silk Peptide on the Radio-sensitivity of Bacteria and Storage Stability of Ready-to-eat Hamburger Patty. Food Preservation and Processing Industry, 14(5): 481-486.
5 Kim KB.Kim HA.Choi SK (2011). Sensory Characteristics of Soybean Paste(Doenjang) Tteokbkki Sauce with Chines Sauce. Korean Journal of Foodservice Asso, 7(1). 43-61.
6 Kim KH.Kim KM(2010). A Study on Chinese Consumers Food Consumption Behavir Based on Food related Lifestyle. Journal of Korean Food Marketing Association, 27(1): 41-62.
7 Kim MY.Jong Mi Kim JM.Yun-Jin Lee YJ. Heo OS.Kim MR(2009). Optimization of Spirulina Added Korean Rice Cake(Garaeduk) using Response Surface Methodology. Journal of East Aaian Dietary Life, 19(1): 38-44.
8 Lee EJ.Mun KC (2012). Globalization of Korean Cuisine through Korean Sauces -Focusing on the Success of World-wide Sauces. The Korean Journal of Culinary Research, 18(3): 108-120.
9 Lee MS.Kim DM (2003). Study on Consequent Body Fat and Serum Lipid Metabolism after Cocoon Hydrolysate, Green Tea Leaves and Dietary Fiber Supplementation. J Appl Biol Chem, 46(2): 123-129.
10 Lee SH.Choi AJ.Song SJ.Ryu JM.Rho SN. Hwang YH (2002). Study on Consequent Nutrient Intake Status, Body Mass Index, and Fat Distribution after Silk Amino Peptide and Dietary Fiber Supplementation. J Korean Diet Assoc, 8(2): 175-184.
11 Lee SM (2005). Marketing survey on the consumption of Bibimbabs and consumer preferences, Sookmyung Women University.
12 고재갑.차우진.반현 (2006). 밤 가공품 마켓테스트. 한국농림식품수출입조합, 44.
13 김병도(2011) 동물성 단백질(닭가슴살, 실크펩타이드) 발효기술을 이용한효모 복합체의 제조방법 및 효모 복합체. 등록특허 10-1022174.
14 이상효(2010). 한국전통 떡볶이의 세계화 전략. 서울국제식품산업대전 산업 심포지움, 한국식품영양학회, 1-54.
15 이태영(2011). 발효기술을 이용한 발효 식품(떡, 곡류) 제조방법. 대대푸드원, 출원번호 : 10-2011-0023507.
16 Brody AL.Lord JB (2000): Developing New Food Products for a Changing Marketplace. CRC Press, New York.
17 Chang HJ.Choi BR.Yi NY.Park BS.Kim HS (2010). Preferences and Product Development Opinions of Koreans and Non-Koreans Regarding Commercialization of Korean Foods. THE KOREAN J. FOOD COOKERY SCI, 26(4): 458-468.
18 Chang HJ.Hwang YK (2006). Product Development and Market Testing of Ready-to-Eat Mandu with Pond-Snail as a Health Food. Korean J Community Nutrition, 11(5) : 650-660.
19 Margaret M (2005). Foods: experimental perspectives, 5th ed., Peason Prentice Hall, New Jersey.
20 Cho YS.Won CS(2007). Plan to introduce Korean food culture as a tourism product. Korean Journal of Hotel & Resort Association, 6(1): 157-166.
21 Na JK (2007). A Study on Globalization of Korean Restaurants. Journal of Foodservice Management Society of Korea, 10(2): 155-179.
22 Seo GH.Shin MJ (2006). Importance and satisfaction with the service of Korean restaurants for Japanese and Chinese students in Korea. J East Asian Dietary Life, 16: 753-762.
23 Park ML.Kim YA.Yoon KS.Liu F.Byun GI(2009). A Research on College Students' Recognition and Preference of Korean Food in Shenyang Region of China -Focused on Bibimbap. The Korean Journal of Culinary Research, 15(1): 169-180.
24 Park YS (2006). Preference and intake frequency of daily Korean traditional food of China-Korean in Yanbian area. Korean J Food Culture. 22: 80-87.
25 Park YS.Chung YS (2006). Perceptional trend and preference for Korean traditional holiday food of China-Koreanin Yanbian area. Korean J Food Culture, 21: 1-7.
26 Song JC.Park HJ (2003). Function of various hydro-colloids as anticaking agents in Korean rice cake. J Kor Soc Food Sci, 32: 1253-1261.   DOI
27 Stone H.Sidel JL (2005). Sensory Evaluation Practices, 3rd. ed., Elsevier Academic Press, California.
28 Ulrich KT.Eppinger SD (2003). Product Design and Development. 3rd ed., McGrow-Hill Co., New York.
29 Zhang XM.Park SI (2009). A Survey of the Chinese's Preference for Kimchi to Expand Chinese Market in Shandong Province. THE KOREAN JOURNAL OF FOOD AND NUTRITION, 22(4): 526-541.
30 Ha JS.Song JJ.Cho HK.Lee SG (2006). Preparation of Soluble Silk Peptides by Food-grade Proteinases. Journal of Microbiology and Biotechnology, 34(2): 115-120.