• 한국식품조리과학회지
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• 제32권3호
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• pp.342-352
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• 2016

Purpose: This study conducted an Importance-Performance Analysis (IPA) of selective attributes of Home Meal Replacement (HMR) as well as it examined the consumers' needs and willingness to buy HMR products to explore the need for developing more HMR products. Methods: This study was conducted among domestic consumers living in Seoul and its metropolitan areas, in the age range from the 20s to the 50s, and who had experience in purchasing HMR products. From the 490 surveys retrieved, 472 (96.3%) valid surveys were analyzed. Results: The analysis of the frequency of consuming HMR products showed the following results: 247 respondents answered '1-3 times a month' (52.3%); 167 respondents stated '1-2 times a week' (35.3%). With respect to the reason of purchase, 'simplicity of the recipe' was the most common, accounting for 188 respondents (39.8%), followed by 'time efficiency' accounting for 172 respondents (36.4%). Analysis of the demand for bibimbap (mixed rice) HMR products showed that 'chicken bibimbap' had the highest preference with 5.32 points, followed by 'bulgogi bibimbap' (5.08 points), and 'kimchi bibimbap' (4.96 points). In the case of HMR products that need to undergo further development, 'low-sodium products' received the highest points of 5.41 points, followed by 'small packaged products' (5.05 points), and 'functional products' (4.98 points). The factor analysis of the 13 selective attributes showed that they can be divided into 3 factors. The IPA analysis of the selective attributes of HMRs showed 'hygiene', 'taste', 'easy to go packaging', 'convenience in intake', and 'accessibility' in the 1st quadrant. In the 2nd quadrant, 'price' and 'freshness' were shown as the factors. In the 3rd quadrant, 'easy to serve', 'familiar food menu', and 'consistent menu' were shown as the leading factors, and in the 4th quadrant, 'saving labor' was the only factor. Conclusion: Based on these results, the research concludes that with respect to developing HMR products, there is a high demand for low sodium, low calorie, small packaged products; thus, showing the need to develop various HMR products for customer satisfaction. Furthermore, it shows that there is a need to consider developing HMR products that can maintain freshness at an affordable price.

• 한국콘텐츠학회논문지
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• 제22권2호
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• pp.770-781
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• 2022

우리나라의 고령인구는 빠른 속도로 증가하고 있으나, 고령친화식품에 관한 연구는 부족한 실정이다. 따라서 본 연구는 현 고령자와 향후 고령친화식품 구매 가능성이 큰 중장년층을 대상으로 설문을 진행 및 분석하여 고령 친화 Home Meal Replacement(HMR) 식품개발의 기초자료를 제시하고자 하였다. 연구 결과 HMR 구매 경험은 중장년층이 높았으며, 간단 조리 후 먹는 음식을 선호하는 응답자가 많았고, 오프라인을 통한 구매 비율이 더 높게 나타났다. HMR 선택속성 요인은 5개로, 식생활 라이프스타일은 4개로 나뉘었으며, 군집분석 결과 고관여, 중관여, 저관여 집단으로 분류되었다. Napping^® 분석 결과, 제품을 HMR과 밀키트, 국물이 맑은 제품과 진한 제품으로 구분하고 있음을 확인하였다. 본 연구결과는 고령친화 HMR 식품개발 시 차별적인 방안을 제시하는 데 도움이 될 것이라 기대한다.

• 한국조리학회지
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• 제24권3호
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• pp.25-34
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• 2018

The purposes of this study were to examine the effect of Home Meal Replacement (HMR) selection attributes on attitude and repurchase intention and to investigate the moderating role of brand trust between attitude and repurchase intention. This study surveyed the customers who have purchased HMR in Seoul and Gyeonggi area using a convenience sampling method. The survey was conducted from September 15, 2017 to October 25, 2017. A total of 250 questionnaires were distributed, and 237 copies were collected. Of these, 228 copies were used as valid data. The results of the analysis were as follows. First, convenience of the HMR selection attribute had a significant effect on attitude, and food quality and packaging had no significant effect on attitude. Second, attitude toward HMR had a significant effect on repurchase intention. Third, brand trust played a moderating role between HMR attitude and repurchase intention. Therefore, it is necessary for HTMcompanies to understand consumers' attitudes and consumption behaviors accurately by recognizing the selection attributes that consumers consider important By gaining strong brand trust, companies could increase repurchase intention.

• 디자인융복합연구
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• 제18권1호
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• pp.49-60
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• 2019

이 연구는 고령화 사회 및 개인핵가족사회에 진입하는 우리나라의 현 상황에서 가정편의식 제품을 편리하게 사용할 수 있는 디자인에 대하여 알아보고자 한다. 연구방법으로 첫째, 가정편의식 이론적 고찰로서 문헌자료 및 선행연구조사를 하였다. 둘째, 디자인 조사로서 가정편의식 디자인 사례 분류를 하였다. 셋째, 실제 사용하는 이용자를 대상으로 사용자 평가 및 감성평가 조사를 실시하였다. 제품 디자인 감성평가에 의한 요인분석 결과 3개의 대표 요인으로 분류되어졌다. 1요인은 "형태적 감성", 2요인은 "기능적 감성", 3요인은 "심리적 감성"으로 연구자에 의한 대표 감성언어 명칭을 3가지로 부여하였다. 가정편의식 패키지 디자인으로 다음과 같이 제작되어져야할 것이다. 첫째, 용기를 들때 대부분 비닐용기로 되어져있어 미끄러지고 떨어뜨리기 쉽기 때문에 용기에 그립감을 주어 잘 떨어뜨리지 않게 한다. 둘째, 손목이나 손가락 힘이 약한 고령자를 위하여 쉽게 뜯을 수 있게 제작 한다. 또한, 색상과 관련하여 차가운 한색계열 색상보다는 따뜻한 난색 계열색상을 이용하여 제공한다.

• 식품산업과 영양
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• 제22권1호
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• pp.8-12
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• 2017

• 한국식생활문화학회지
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• 제33권3호
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• pp.243-249
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• 2018

The home meal replacement (HMR) food industry began in 1980, and it has grown rapidly as a major food business for both consumers and the food industry since the development of industrialization and societal changes. Many researchers investigated a variety of HMR food product characteristics. On the other hand, previous studies have focused only on topics in limited study areas. Therefore, this study examined the effect of color marketing and the value of experience on the consumer behaviors. This study used a survey to collect the respondents' opinions about HMR food products. The study results showed that the characteristics of color marketing and the experience value of the HMR products influenced the consumers' attitudes. Moreover, consumers' attitudes affected their repurchase behavior. The results suggest that marketers of HMR food products should use colors that show the characteristics of products to appeal to consumers. In addition, HMR products should be developed in line with what consumers value the most; for example, consumers value their previous experience with the products and the characteristics of the products.

• 한국포장학회지
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• 제26권3호
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• pp.133-138
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• 2020

As HMR (home meal replacement) food market grows rapidly, a new packaging with more HMR specialized functions is highly required to promote consumers' convenience. A susceptor is defined as a material generating heat by absorbing electromagnetic energy such typically as radiofrequency or microwave radiation. In microwave cooking, susceptors are made of conductive metal thin film deposited on paper or plastic sheet and have generally been used to help crispen or brown foods by converting microwave energy into heat. This mini review article deals with current status of microwave susceptor packaging including commercial products, technical theory, types of susceptor and a test method for heating performance.

• 한국식품영양학회지
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• 제36권4호
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• pp.253-263
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• 2023

The purpose of this study was to analyse factors related to Home Meal Replacement (HMR) use among university students and to determine the dietary quality according to its consumption. A survey on the consumption of HMR and Nutrition Quotient (NQ) was conducted from September to November 2021. The study included 232 university students (88 males, 144 females) from Chungcheong. The proportion of consumption at least once a week was 71.55% for ready-to-eat foods, 55.60% for ready-to-cook foods, 40.95% for fresh-cut products, and 21.12% for meal-kits. The preference ratings were as follows: ready-to-eat foods, 3.77 out of 5 points, meal-kits, 3.53 points, fresh-cut products, 3.52 points, and ready-to-cook foods, 3.45 points. In terms of satisfaction, convenience (4.06 out of 5 points), taste (3.71 points), variety (3.67 points), and food hygiene (3.62 points) were rated the highest. The scores in the moderation NQ were significantly lower in the groups that consumed ready-to-eat foods (p=0.0002), ready-to-cook foods (p=0.0002), and meal-kits (p=0.0068) at least once a week compared to the groups that consumed them less than once a week. In conclusion, the results will serve as basic data for nutrition education for proper consumption of HMR among university students.

• 산경연구논집
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• 제11권10호
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• pp.17-25
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• 2020

Purpose: The purpose of this study is to narrow the target down to college students representing single-person households to identify the main attributes of their choice of Home Meal Replacement(HMR) and to look at the impact on satisfaction and repurchase intentions. Research design, data and methodology: An online survey was conducted for consumers who purchased HMR products at least once and a total of 264 questionnaires were used for demonstration analysis. The collected data have verified for validity and reliability between measurement variables through exploratory factor analysis and reliability analysis. Results: As a result, curiosity, economy, safety, and brand, which are HMR selection attributes that university students' value, have a significant impact on satisfaction, and satisfaction has a significant impact on the intention of repurchase, a variable of behavior. In addition, the adjustment effect of health value pursuit was significant only in safety attributes. Conclusions: This study divided the target group to examine what the HMR selection attributes of single-person college students are, the main consumer of HMR, and how selective attributes affect satisfaction and willingness to repurchase. In the process, we wanted to find out if there was a moderating effect on the health-oriented values in the dietary lifestyle.

• 한국식품조리과학회지
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• 제32권5호
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• pp.609-618
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• 2016

목적: 세계 식품시장에서 한식과 편이식에 대한 니즈가 점차 증가함에 따라 싱가포르 시장은 한식을 이용한 간편가정식(HMR)의 잠재시장으로 떠오르고 있다. 다양한 한식 메뉴 중에서도 특히 삼계탕은 싱가포르 소비자의 선호도가 매우 높아 본 연구에서는 컨조인트 분석을 적용하여 삼계탕 HMR 선택 속성의 중요도를 분석하고자 하였다. 연구방법: 2012년 4월 싱가포르 현지 소비자 400명을 대상으로 설문지를 배포하였으며, 이 중 설문을 완료한 324명(81.0%)의 데이터를 분석하였다. 결과: 삼계탕 HMR을 구매하는데 있어 상대적으로 가장 중요한 속성으로는 포장(32.4%)이었고, 닭의 형태(32.1%), 찹쌀 포함 여부(13.8%), 삼계탕의 풍미(11.6%)와 인삼(10.0%)의 순서로 조사되었다. 제시된 16개 프로파일 중 제품 코드 J의 닭 반마리, 찹쌀 포함, 인삼 전체 한 뿌리 포함된 형태, 간장 육수, 그리고 제품이 부분적으로 보이도록 투명한 포장형태로 구성된 제품의 선호도가 가장 높은 것으로 조사되었다. 또한 초이스 시물레이션 분석을 통해, 싱가포르 소비자가 가장 선호하는 삼계탕 HMR이 출시될 경우 예상되는 시장 점유율은 50.4%로 나타났다. 결론: 이러한 조사 결과는 외국인 소비자의 보다 세분화된 니즈를 반영한 한식 상품을 개발하는데 구체적인 자료를 제공하며, 식품 산업적으로도 소비자 기호를 반영한 상품을 출시 할 수 있을 것으로 판단된다. 더불어 향후 한식 간편 가정식 개발이 더욱 활성화 됨에 따라, 한식 세계화에 따른 한식의 소비 확대에 보다 실제적인 적용이 가능할 것으로 사료된다.