• 대한영양사협회학술지
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• 제26권2호
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• pp.116-125
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• 2020

The purpose of this study was to assess the sugars contents of home meal replacement (HMR) products currently sold in Korea. This study surveyed and examined the sugars contents in 835 popular HMRs (294 ready-to-eat foods; RTE, 499 ready-to-cook foods; RTC, 42 fresh-cut vegetables; FCV) through the nutrition labels. The average price, weight and energy content of 835 HMR products were 3,917.5 Korean won, 336.0 g, and 522.7 kcal, respectively. The sugars content per product was significantly higher in the RTCs (13.4 g) and RTEs (10.3 g) than that in the FCVs (4.2 g) (P<0.001), and the percentage of energy from sugars was 9.7% for the RTEs, 10.2% for the RTCs, and 8.7% for the FCVs without any significant difference. The sugars contents of 9 RTE types were in the order of side dishes (34.3 g), sunsik (22.5 g) and hamburgers (12.1 g) per package. The percentage of energy from sugars was highest in side dishes (28.1%), followed by kimchi (24.9%), sunsik (17.2%), and hamburgers (10.6%). Among 14 RTC types, the sugars contents were in the order of hot dogs (52.9 g), tteokbokki (30.4 g) and noodles (21.2 g) per package. The percentage of energy from sugars was the highest at 22.9% for sauces, followed by side dishes (17.3%), porridges (14.4%), instant stews (14.3%), and hot dogs (13.1%). Strategies and practices are needed to reduce the sugars contents of HMR producers and the sugars intakes of HMR consumers.

• 한국축산식품학회지
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• 제38권1호
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• pp.180-188
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• 2018

The market size of home meal replacement (HMR) products has been gradually growing worldwide, even in Korea. In Korean HMR products, meat is the most important food ingredient compared with rice and vegetables. Therefore, this study aimed to evaluate changes in physiochemical and sensory aspects of beef under different preparation processes. For preparing four treatments, beef eye of round (ER) added with salt and sugar (treatment 1) and that without salt and sugar (treatment 2) were mixed with rice and frozen at $-50^{\circ}C$. Beef ER without salt and sugar was also topped onto the rice and frozen (treatment 3), and that was topped onto the rice and precooled before freezing (treatment 4). Physiochemical analyses included cooking and drip losses, shear force, color, salt soluble protein, and sensory attributes were tested. The results showed significantly higher drip loss and total loss in beef ER samples 1 and 2, which were mixed with rice, compared to beef ER samples 3 and 4, which were not mixed with rice. A significantly higher discoloration was also observed in beef ER samples 1 and 2, compared to that in samples 3 and 4. In the partial least squares regression (PLSR) analysis, beef ER sample 4 (precooled before freezing) was highly related to sensory attributes, such as flavor, overall acceptability, and juiciness, and far from non-preferred shear force. As a result, beef ER in HMR sample 4 was the most preferable to the sensory panel, and it had the most desirable physicochemical analysis outcomes.

• 한국식품영양과학회지
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• 제46권7호
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• pp.876-885
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• 2017

본 연구의 목적은 홍콩 소비자를 대상으로 가정식사대용식(HMR, Home Meal Replacement) 제품의 소비실태와 HMR 제품 개발 요구도를 파악하고, 식생활 라이프스타일에 따른 HMR 시장세분화 전략을 제시하고자 하였다. 홍콩 전문기관에 등록된 패널 중 가정식사대용식을 이용한 경험이 있는 소비자 521명을 대상으로 온라인 설문조사를 통해 수집된 자료를 SPSS(ver. 23.0) 통계 프로그램을 이용하여 분석하였다. 홍콩 소비자의 식생활 라이프스타일에 따른 군집별 HMR 구입 특성은 HMR 유형별 구매횟수, 구매장소, 1회 구매 시 비용, 구매이유 등 모든 항목에서 집단 간 유의적인 차이를 나타냈다. 식생활 라이프스타일에 따라 '식생활 고관심 집단', '식생활 중관심 집단', '식생활 저관심 집단'으로 군집을 나누었으며, HMR 제품 개발 요구도는 '식생활 고관심 집단'은 저염 식품> 발열식 편의식> 저당 식품> 저칼로리 식품 순으로, '식생활 중관심 집단'은 저염 식품> 저당 식품> 저칼로리 식품> 영양적 완전식품 순으로, '식생활 저관심 집단'은 저당 식품> 저염 식품> 다양한 신메뉴> 휴대가 간편한 건조식품 순으로 집단 간 차이를 보여주었다. 군집별 '식생활 고관심 집단'은 남성의 비율이 높았고 연령대로는 20~29세의 젊은 층이며, 직업은 사무 관리직과 기혼의 비율이 높았다. HMR 구매 시 1회 비용은 15,000~20,000원 미만이 가장 높게 조사되었다. '식생활 중관심 집단'은 여성과 남성의 비율이 비슷하게 나타났으며, 연령대로는 30~39세, 기혼의 비율이 높게 나타났다. HMR 구매 시 1회 비용으로는 10,000원 미만과 10,000~15,000원대의 중 저가격대를 구매하는 것으로 나타났다. '식생활 저관심 집단'은 여성과 미혼 그리고 사무 관리직의 비율이 높았으며, HMR 구매 시 1회 비용은 10,000원 미만의 비율이 가장 높아 상대적으로 다른 집단보다 저가의 HMR 제품을 구입하는 것으로 나타났다. 홍콩시장 진출을 위한 세분시장별 HMR 제품 개발 및 마케팅 전략을 제시하면 다음과 같다. '식생활 고관심 집단'은 식생활 관심이 높은 집단으로 시장세분화 전략의 집중과 투자가 이루어져야 할 집단으로 생각된다. HMR 제품 유형의 대안으로는 현재 홍콩 소비자들이 관심을 보이는 건강 웰빙에 주목하여 영양적인 면을 고려한 프리미엄급의 HMR 제품, 건강을 코드로 한 제품 개발이 필요하며, 식품안전관리인증기준(HACCP)에 근거한 식재료 선택의 진정성과 안전성까지 고려해야 할 것이다. '식생활 중관심 집단'은 안전과 건강을 중요시하며 HMR 제품의 미각 요인에 관심을 가지는 집단으로 맛에 중점을 둔 다양한 HMR 신제품의 출시가 필요하리라 생각된다. '식생활 저관심 집단'은 간편성과 편의성을 추구하는 집단으로 간편하여 추가적인 조리가 필요 없는 완성된 음식으로 시간을 절약할 수 있으며, 가격의 합리화가 이루어져야 할 것이다. 앞으로 HMR 제품의 방향은 건강을 코드로 하여 집에서 만드는 것과 같은 맛과 정성까지 고루 갖추며, 편의성을 고려한 HMR 제품이 필요한 때이다. 이를 위해서는 유기농, 친환경 식재료를 사용하고 고객의 편리성을 극대화할 수 있도록 반조리 제품의 다양화가 필요할 것이다. 또한, 소량, 소포장, 12시간 이내에 소비자에게 배송되는 서비스, 바코드나 QR코드로 영양성분이나 조리법까지도 알 수 있는 서비스 등 간편과 웰빙을 추구하는 홍콩 소비자의 니즈를 반영한 HMR 제품의 출시에 기업과 정부의 지속적인 노력이 필요할 것으로 생각된다. 본 연구 결과는 HMR 제품 개발을 위한 마케팅 전략에 필요한 기초 자료로 활용될 수 있을 것이며, 수출용 HMR 제품 개발에 소비자의 니즈가 반영된 신제품의 방향을 제시하여 산업적 활용 전략을 구축하기 위한 시장세분화 전략에 기초 자료를 제공하고자 하였다.

• 한국조리학회지
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• 제23권3호
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• pp.77-88
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• 2017

The purposes of this study were to verify the effects of corporate image on HMR (Home Meal Replacement) brand image, HMR product attitude and HMR behavioral intention. Using a convenience sampling method, the data were collected from those who have bought HMR in Seoul area, Korea. After a total of 350 responses were collected, 342 were used for the analyses. Both standard and hierarchical multiple regression analyses were conducted to test the hypotheses. The results are as follows. First, corporate image and HMR brand image had an effect on product attitude of HMR. Second, corporate image of HMR significantly impacted brand image of HMR. Third, brand image of HMR mediated the relationship between corporate image and behavioral intention. Fourth, product attitude of HMR had an effect on behavioral intention of HMR. These findings provide practical implication and marketing strategies for researchers and marketers regarding corporate image and brand image in the HMR context.

• 한국조리학회지
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• 제23권4호
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• pp.10-21
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• 2017

The purposes of this study were to verify the effects of HMR (Home Meal Replacement) selection attributes on satisfaction and loyalty for HMR. In addition, the moderating role of customer value was examined among selection attributes of HMR, satisfaction and loyalty for HMR. Using a convenience sampling method, the data were collected from those who have bought HMR in Seoul and Kyonggi area. After a total of 235 responses were collected, 220 were used for the analyses. The multiple regression analyses were conducted to test the hypotheses. The results are as follows. First, it was found that product practicality and cooking convenience of HMR selection attributes had an effect on satisfaction of HMR but that ingredients safety and package & circulation period did not have an effect on satisfaction of HMR. Second, satisfaction of HMR significantly impacted loyalty for HMR. Third, in low group for customer value, product practicality of HMR selection attributes had an positive effect on satisfaction of HMR, and ingredients safety of HMR selection attributes had an negative effect on satisfaction of HMR. In high group for customer value, cooking convenience of HMR selection attributes had an positive effect on satisfaction of HMR. In low group as high group for customer value, satisfaction of HMR had a greater impact on loyalty for HMR.

• 한국식생활문화학회지
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• 제22권3호
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• pp.315-322
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• 2007

The purpose of this study was to analyze the factors consumers seriously considered when purchasing HMRs and the difference among the factors according to their demographic characteristics. The subjects were adults in their twenties or older who had used HMRs and lived in Seoul and Gyeonggi Province in Korea. Random sampling picked 550 of them, who were distributed a questionnaire from March 12 to 30, 2005. Total 451 questionnaires were returned(the return rates were 82%). The validity of the 27 features was examined by factor analysis. There were seven factors identified, and they were labeled considering the meaning of their items as follows: 'Factor 1. food quality,' 'Factor 2. appearance and packaging,' 'Factor 3. convenience and reliability,' 'Factor 4. access,' 'Factor 5. familiarity,' 'Factor 6. positive experiences,' and 'Factor 7. practicality.

• 한국수산과학회지
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• 제53권3호
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• pp.395-402
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• 2020

In recent years, the home meal replacement (HMR) market has expanded and the consumption of ready-to-heat (RTH) rice has significantly increased. In this study, RTH rice products containing seaweed were prepared with different types of grain: white rice, a mixture of white rice and barley, barley, and mixed grains. The control was a commercial RTH white rice without seaweed. The proximate components, total dietary fiber, in vitro starch digestibility, and antioxidant activity were compared. The ash content of the RTH seaweed rice was higher than that of the control (P<0.05). The total dietary fiber of the RTH seaweed rice was in the range of 1.03-6.57%, which directly impacted the in vitro starch digestibility. The in vitro antioxidant activity including total phenolic content, reducing power, DPPH (2,2-diphenyl-1-picryl-hydrazyl) and ABTS⁺ (2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid) radical scavenging activity of the seaweed rice with barley and the white rice/barley mixture was greater than that of the other rice products (P<0.05). These results indicate that the in vitro digestibility and antioxidant activity of the HMR RTH seaweed rice were greater than those of the control. In addition, when the RTH seaweed rice was prepared with barley, the functional activity improved.

• 한국식생활문화학회지
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• 제38권1호
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• pp.1-14
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• 2023

This study was conducted to explore the change in the market issues on HMR (Home Meal Replacements) using local foods after the COVID-19 outbreak. Online text data were collected from internet news, social media posts, and web documents before (from January 2016 to December 2019) and after (from January 2020 to November 2022) the COVID-19 outbreak. TF-IDF analysis showed that 'Trend', 'Market', 'Consumption', and 'Food service industry' were the major keywords before the COVID-19 outbreak, whereas 'Wanju-gun', 'Distribution', 'Development', and 'Meal-kit' were main keywords after the COVID-19 outbreak. The results of topic modeling analysis and categorization showed that after the COVID-19 outbreak, the 'Market' category included 'Non-face-to-face market' instead of 'Event,' and 'Delivery' instead of 'Distribution'. In the 'Product' category, 'Marketing' was included instead of 'Trend'. Additionally, in the 'Support' category, 'Start-up' and 'School food service' appeared as new topics after the COVID-19 outbreak. In conclusion, this study showed that meaningful change had occurred in market issues on HMR using local foods after the COVID-19 outbreak. Therefore, governments should take advantage of such market opportunity by implementing policy and programs to promote the development and marketing of HMR using local foods.

• 수산경영론집
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• 제54권1호
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• pp.051-069
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• 2023

This study analyzed the determinants that affect the purchase of ready-to-cook seafood products using the "Consumer Attitude Survey on Processed Foods" from 2018 to 2021. Dietary lifestyle, food awareness and preference survey questions were categorized, and factors affecting the purchase probability of ready-to-cook seafood were identified through a binomial logit model. The main research findings are as follows. First, consumers had higher preference for quality, safety, and new taste factors than health and price factors when purchasing HMR (Home Meal Replacement). Second, through binomial logit model analysis, the probability of purchasing ready-to-cook seafood products was low in the group pursuing taste and economy. On the other hand, the purchase probability was high in the group seeking convenience. Third, the purchase probability of ready-to-cook seafood products was higher in households with two or more persons than in single-person households. These results suggest that differentiated product development and marketing strategies should be needed for each consumer groups in the seafood convenience food market.

• 한국조리학회지
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• 제23권2호
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• pp.135-145
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• 2017

The purposes of this study were to verify the effects of HMR (Home Meal Replacement) brand image on purchase intention and brand loyalty. In addition, the mediating role of brand trust was also examined between purchase intention and brand loyalty. This survey was conducted with those who have bought HMR in Seoul and Kyonggi area, Korea, using a convenience sampling method. After a total of 300 responses were collected, 275 were used for the analyses. Both standard and hierarchical multiple regression analyses were conducted to test the hypotheses. The results are as follows. First, it was found that emotional image had an effect on purchase of HMR but that social image did not have an effect on purchase of HMR. Second, purchase intention of HMR significantly impacted brand loyalty. Third, brand trust of HMR was found to mediate the relationship between purchase intention and brand loyalty of HMR. These findings provide practical implication for researchers and marketer regarding relationship marketing strategy in the HMR context.