Browse > Article
http://dx.doi.org/10.7318/KJFC.2006.21.1.008

A Study on the Preference and Intake Frequency of Korean Traditional Beverages  

Lee, Yeon-Jung (Department of Food Service Management and Culinary, Gyeongju University)
Byun, Gwang-In (Department of Food Service Planning & management, Sejong Cyber University)
Publication Information
Journal of the Korean Society of Food Culture / v.21, no.1, 2006 , pp. 8-16 More about this Journal
Abstract
This study was performed by questionnaire to investigate the preference and intake frequency of Korean traditional commercial beverages. The subjects were consisted of 320 participants in Daegu and Kyungpook area. 'Chain market' scored 49.4% as purchasing place of traditional beverages. 'Tea bag' scored 31.6% as the favorite package of traditional beverages. On the reasons of drinking traditional beverage 'good for health' scored the highest with 31.3% respondents, followed by 'good smell' with 14.4%. Coffee and traditional tea were the choice of beverage after having a rich meal and on occasion of entertaining guests. The favorite foods in ordinary days were 'tea', 'alcohol', 'ice cream', 'nuts' and 'cookie'. More than thirty percent of the respondents, both male and female, raised the need of improvement in taste of traditional beverage. In the intake frequency, Korea traditional beverages obtained 1.80 points as a whole. 'Green tea' scored highest(3.40points) while 'mulberry-leaf tea' received the lowest score of 1.31 points. The preferred Korean traditional drinks were 'greed tea', 'shick hae', 'citron tea', 'misitgaru', 'maesil tea', 'rice tea' in the order. On the other hand, the preference for 'mulberry-leaf tea', 'boxthom tea', 'ginger tea', 'chrysanthemum tea' and 'omija tea' was very low. The people who are on twenties preferred 'shick hae', 'honey tea', 'citron tea', 'black tea' and 'misitgaru' more than the other generation.
Keywords
traditional beverage; utilization; preference; intake frequency;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Jo WH. Development trend and desirable development direction of traditional material beverage. Korean J Soc Food Cookery Sci, 17(6): 651-655, 2001
2 Park SH, Baeg SH, Han JH. Effects in blood pressure and cerebral blood flow with green ginger (Zingiber officinale Roscoe) and development of health drink by using it. Korean J. Soc. Food Culture, 19(2): 150-157, 2004
3 Choi OJ, Ghoi KH. The physicochemical properties of korean wild teas (green tea, semi-fennented tea, and black tea) according to degree of fermentation. Korean Soc. Food Sci. Nutr., 32(3): 356-362, 2003   과학기술학회마을   DOI
4 Ko YS, Lee IS. Quantitative analysis of free amino acids and free sugars in steamed and roasted green tea by HPLC. Korean Soc. Food Sci. Nutr., 14(3): 301-304, 1985   과학기술학회마을
5 Kim HY, Lee KY, Ko SH. A study on the actual status in use and customer's perception of the food and beverage from vending machines. Korean J. Dietary Culture. 13(4): 307-316,1998
6 Lee YJ. A Study on the preference of Korean food and revisiting intention of Japanese tourists. J East Asian Soc Dietary Life, 15(3): 247-256, 2005
7 Kim MS, Hahn TR, Yoon HH. Saccharification and sensory characteristics of Sikhe made of pigmented rice. Korean J. Food Sci. Technol., 31(3): 672-677,1999   과학기술학회마을
8 Yoon SS. A study on the history of korean food. SinKoang Publishing Company, 1987
9 Go GH. A comparative study on the dietary culture consciousness and their consumption attitude of traditional foods between korean and Japanese women. Korean J. Dietary Culture, 18(4): 333-345, 2003
10 Gao YT, McLaughlin JK, Blot WJ, Ji BT, Dai Q, Fraumeni JF. Reduced risk of esophageal cancer associated with green tea consumption. J Natl Cancer Inst, 86: 855-858, 1994   DOI   ScienceOn
11 Park GS, An SH, Choi KH, Jeoung JS, Park CS, Choi MA. Preparation of the functional beverages by fermentation and its sensory characteristics. Korean J Soc Food Cookery Sci, 16(6): 663-669, 2000   과학기술학회마을
12 Jang MJ, Cho MS. Recognition and preference to Korean traditional food of foreign visitors in Korean, Korean J. Dietary Culture, 15(3): 215-223, 2000   과학기술학회마을
13 Koh JB. Effect of tea Fungus / Kombucha beverage on serum and liver lipids metabolism in rats. Korean J. Nutr., 33(5): 497-501, 2000   과학기술학회마을
14 Seo KH, Kim SH. A study on the analysis of oriental functional beverage and on the blood alcohol concentration or rat after drinking liquors. Korean J. Food Nutr., 14(3): 222-227, 2001   과학기술학회마을
15 Kim SD, Do JH, Oh HI, Lee SJ. Effects of processing methods on the quality of ginseng leaf tea. Korean J. Food Sci. Technol., 13(4): 267-272,1981   과학기술학회마을
16 Kang IH. A customs of korean dietary life. Samyoungsa Publishing Company, 1984
17 Jo SY, Kim MJ, Lee MG, Park EM, Jang JY, Choe JM, Kim DJ. Effect of Korean traditional tea materials on minerals content and histological changes in Pb-administered rats. J. Korean Soc. Food Sci. Nutr., 33(2): 311-317, 2004   과학기술학회마을   DOI
18 Lee HJ, Sohn KH, Lee MJ. Analysis of the factors that influence Korean beverage consumption. Korean J Soc Food Cookery Sci., 18(1): 63-72, 2002
19 Lee SW. Korean food culture history. Kyomunsa Publishing Company, 1984
20 Lee YJ. Comparison of the importance and performance (IPA) of the quality of korean traditional commercial beverages. Korean J Soc Food Cookery Sci, 21(5): 693-702, 2005   과학기술학회마을
21 Han ES, Rho SN. An analysis of consumption and preferences of the Korean traditional drinks by women in different age groups. J East Asian Soc Dietary Life, 14(5): 397-406, 2004
22 Kim MR. Korean traditional convenience beverage and cookery science. Korean J Soc Food Cookery Sci, 17(6): 657-700, 2001
23 Bae JH, Kim KJ, Kim SM, Lee WJ, Lee SJ. Development of the functional beverage containing the prunus mume extracts. Korean J. Food Sci. Technol, 32(3): 713-719, 2000   과학기술학회마을