• 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.

• 한국식품영양학회지
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• 제34권6호
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• pp.650-661
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• 2021

The purpose of this study was to compare and analyze the importance and satisfaction of consumer selective attributes by home meal replacement (HMR) types using local ingredients. This study was conducted from December 4 to December 8, 2020. A total of 380 responses organized according to preferred types of HMR (100 for Ready to Eat (RTE), 92 for Ready to Heat (RTH), 88 for Ready to Cook (RTC), 100 for Ready to Prepared (RTP) were used for the final analysis. Statistical analysis was conducted by descriptive analysis, paired t-test, and importance-satisfaction analysis by HMR type. Findings of this study showed significant differences in consumer selective attributes by HMR type. RTE and RTC need to improve quality while RTH needs to improve quality and packaging. Notable selective attributes were quality, packaging, and information. They were located in different quadrants of each HMR type. All other attributes appeared in the same quadrant. Further research is needed to determine differences in quality, packaging, and information for each HMR type. Results of this study provide basic data for developing products and marketing strategies for each type of HMR products using local ingredients.

• Asia Marketing Journal
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• 제21권4호
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• pp.25-43
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• 2020

Although ready meals have recently increased their market share in the Korean food industry, a literature review found that the use of ready meals triggers feelings of guilt in homemakers. Such guilt arises as a result of several factors apparently related to consumers' health. Consequently, levels of guilt might be expected to vary depending on consumers' perceived health locus. The present study aims to examine (a) how health locus affects guilty feelings about ready-meal consumption, (b) how the effect varies in relation to the consumption of different types of ready meal, and (c) the relationship between consumers' guilty feelings and willingness to buy ready meals. Three dimensions of health locus of control (HLC) -internal HLC (IHLC), powerful-others HLC (PHLC), and chance HLC (CHLC)- were presumed to influence consumers' feelings of guilt in association with ready meals. Data were collected via an online survey, and participants were randomly assigned to either of two groups: one group was instructed to heat meals in a microwave (ready-to-heat [RTH] group, n=104) and the other cooked using a pan with additional ingredients (ready-to-cook [RTC] group, n=101). The study found that guilty feelings about consuming RTH meals increased in line with increased external HLCs, namely, PHLC and CHLC. For the RTC group, guilt increased in line with increased PHLC. IHLC had no significant effect on guilty feelings in either group. Willingness to buy ready meals decreased for both groups as consumers' feelings of guilt increased. Even RTC meals, which require more time and energy in food preparation, did not reduce guilty feelings among consumers with higher PHLC. RTC meals are preferable for consumers with higher CHLC, since their sense of greater involvement in the cooking process alleviates their feelings of guilt. Cooking with already prepared and uncooked ingredients brought fun and joy, both for the participants and their significant others. This interpretation may be developed into a strategic plan by ready-meal producers to strengthen their marketing strategy.

• 한국축산식품학회지
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• 제32권6호
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• pp.713-717
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• 2012

The objective of this study was to evaluate the effect of sodium habituation on thermal resistance of Staphylococcus aureus in various ready-to-heat (RTH) sauces. The strain mixture of S. aureus strains KACC10768, KACC10778, KACC11596, KACC13236 and NCCP10862 was habituated up to 9% of NaCl. The inocula of NaCl-habituated and non-habituated S. aureus were inoculated in 5 g portions of pork cutlet, meat and Carbonara sauces at 7 Log CFU/g, and the samples were vortexed vigorously. The inoculated samples were then exposed to 60 and $70^{\circ}C$ in a water-bath, and survivals of total bacteria and S. aureus were enumerated on tryptic soy agar and mannitol salt agar, respectively, every 30 min for 120 min. At 60oC, the cell counts of total bacteria and the significant difference in survivals between sodium-habituated and non-habituated S. aureus were observed only in the Carbonara sauce; the tailing effect, which is the period of no reduction of bacterial cell counts, was observed in pork cutlet, meat and Carbonara sauces subjected to $60^{\circ}C$. At $70^{\circ}C$, total bacterial populations and sodium-habituated and non-habituated S. aureus cell counts in meat and Carbonara sauce also significantly decreased (p<0.05) after 30 min of heat treatment, followed by the obvious tailing effect. Sodium-habituated S. aureus cell counts in meat and Carbonara sauces were higher (p<0.05) than those of non-habituated S. aureus at $70^{\circ}C$. The results indicate that sodium habituation of S. aureus cells may increase the thermal resistance of the pathogen in RTH sauces; moreover, heating RTH sauces for a short time before serving may not sufficiently decrease the cell counts of S. aureus, particularly for sodium-habituated strain.

• 동아시아식생활학회지
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• 제27권2호
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• pp.124-136
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• 2017

This study was performed to investigate the perception and preferences regarding commercial universal design foods (UDF) made with different ingredients. A one-to-one interview was used for data collection and the survey was conducted on 41 elderly people (over age 65; males: 11, females: 30) attending senior welfare centers in Seoul. Twelve UDF samples were collected, which were widely sold in Japan. Majority of respondents prepared meals (53.7%) and ate alone (43.9%), respectively. The preferred cooking level of elderly food was "ready to eat (RTE)" (43.9%) or "ready to heat (RTH)" (43.9%) rather than fresh cut product. In most, the elderly had no problem with chewing-action (90.2%). Generally, food ingredients such as grain, meat, seafood and fruits showed higher preference than vegetable and nuts. Among 12 UDF samples, pumpkin gratin (4.17) and peach flavored jelly (4.27) showed higher preferences among tested samples on a 5-point facial hedonic scale. There were no significant differences in overall preferences of all samples by difficulty in terms of chewing and swallowing of respondents. Demi-glace sauce hamburger and pot sukiyaki were more preferred as age increased (p<0.05).

• 동아시아식생활학회지
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• 제26권1호
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• pp.1-10
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• 2016

The purpose of this study was to investigate the need to develop foods for the elderly based on their food preferences. A one-to-one survey method was used for data collection, and the survey was conducted on 165 elderly people (male: 47, female: 118) attending senior welfare centers in Seoul. The results of this study show that the preferred cooking method was steaming rather than stir-frying. Vegetables (4.24), fruits (4.22), Kimchi (3.87), fish (3.83), tofu (3.81), rice-cakes (3.65), dairy products/eggs (3.47), meat (3.45), noodles (3.44), seafood (3.44), poultry (3.23), bread/cookies (3.10) showed high preferences in order (p<0.05). The respondent's chewing & swallowing degree were "Not uncomfortable chew" 31.5%, "Hard food, and a big food is a little difficult to intake". 37%, "Hard food, and a big food is difficult to intake" 11.5%, "Small food, and soft foods can intake" 11.5%, and "It is difficult to intake solid food" 1.2%. Foods that were difficult to chew were meat 28.3%, seafood 15.2%, vegetables 15.2%, nuts 14.1%, fruits 12.0%, Kimchi 8.7%, and other 6.5%. For respondents, the most important factors affecting choice of elderly foods were flavor (48.5%), hygiene (43.0%), and nutrition (36.4%). The elderly wanted "Ready to eat (RTE)" 53.9%, "Ready to heat (RTH)" 15.8%, "Ready to cook (RTC)" 21.2%, and 'Fresh cut product" 9.1%.

• 대한지역사회영양학회지
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• 제17권1호
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• pp.81-90
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• 2012

This study is to research the use and the demand of the elderly generation that pursue economic ability and active lifestyle. The composition of the meals were "homemade meals" 65.3%, "homemade & convenience meals" 26.7% overall. For the "never miss a meal" category, 70-74 years old was 48.3%, over 80 years old was 60.0%. The elderly under 70 years old showed a high frequency in the use of alternative meals (p < 0.05) and the elderly with higher education used the alternative meals more frequently (p < 0.01). The rice-cakes, bread, tuna cans, Korean side-dishes, beverages, meat, cup-noodles and seafood as alternative meals are in the order of most frequency. Also, 96.0%, 59.0% and 46.5% of the elderly had experience in using "Ready to eat (RTE)", "Ready to heat (RTH)" and "Ready to cook (RTC)". The oldest group surveyed, the elderly at the age of 80 years old and above showed lower preference for "completely cooked state" but showed highest results in the "half-cooked state". This shows the difference between people's perception and the behavior that showed high frequency of 96.0% in the experience with "RTE". This can be inferred that the elderly needs the development of convenience food that is moderately packaged according to the newer lifestyle where the elderly live independent from their children. Moreover, there is a higher demand in the healthy convenience food, which means that there is a need for development in the quality of the convenience food that will allow more faith in convenience food by the elderly.

• 한국식품영양학회지
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• 제29권1호
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• pp.87-103
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• 2016

The purpose of this study was to analyze the food-related lifestyle choices of female baby boomers and to investigate variables regarding home meal replacement (HMR) buying behaviors and future needs. This study was conducted on 358 female baby boomers 53 years of age living in Gyeonggi and near Seoul. Out of 420 distributed questionnaires, 358 were returned and used for analysis (response rate: 85.2%). As a result of cluster analysis, three groups were identified based on the food-related lifestyles : a value-seeking group, a convenience-seeking group, and a health-seeking group. Among the three groups, there were significant differences in two socio-demographic characteristics, education level (p<0.05) and regular exercise (p<0.01), and in several health- and food-related habits, type of breakfast (p<0.01), type of dinner (p<0.05), dinner details (p<0.05), frequency of eating out (p<0.05), and eating habits score (p<0.01). The health-seeking group was significantly more likely to purchase ready to cook (RTC) items (59.1%) than were the other groups (p<0.001). However, the ratio of HMR purchasing for the purpose of meal replacement (p<0.05) and an HMR purchasing frequency of more than twice a week (p<0.001) were significantly lower in the health-seeking group. Reasons for selecting HMR showed a similar tendency among groups in taste (26.2%), convenience (18.7%), price (16.9%), safety (15.3%) and type of food (14.3%). However, the satisfaction scores for hygiene and safety reported by the health-seeking group were significantly lower than those reported by the other groups. More than two-thirds of all respondents were willing to purchase HMR in the future, though there were significant differences according to group: convenience-seeking group, 73.1%, health-seeking group, 70.1%, and value-seeking group, 65.7% (p<0.05). Our results suggest that the number of baby boomers purchasing HMR products will continue to grow and baby boomers will want HMR products to be more healthy (52.0%), safe (28.5%) and delicious (13.4%). An emphasis on taste was high in the convenience-seeking group, whereas an emphasis on health was high in the health-seeking and value-seeking groups. In conclusion, this study shows various food-related lifestyles amongst female baby boomers and illustrates the need to develop HMR marketing strategies targeted to these different lifestyles.

• Journal of Nutrition and Health
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• 제51권5호
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• pp.480-487
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• 2018

본 연구는 중국 북경과 일본 오사카에 거주하는 소비자를 대상으로 하여 한식 가정식사대용식 패키지 디자인 속성의 상대적 중요도와, 속성 수준별 효용값과 이를 이용하여 최적속성조합을 도출하고자 하였다. 중국 소비자가 생각하는 한식 가정식사대용식 패키지 디자인 속성의 상대적 중요도는 일러스트레이션, 섭취형태, 컨셉, 브랜드명 순이었으며, 일본 소비자의 경우에는 일러스트레이션, 컨셉, 섭취형태, 브랜드명 순이었다. 속성수준에 대한 효용값을 살펴보면 일러스트레이션 속성은 중국 소비자의 경우 원재료 사진에 대한 선호도가 가장 높게 나타났으며, 캐릭터 사진, 유명인 사진 순으로 선호하였다. 일본 소비자의 경우에는 원재료 사진과 유명인 사진보다 캐릭터 사진이 가장 선호한 것을 알 수 있었다. 컨셉 속성은 중국 소비자의 경우 유쾌한, 한국 전통, 모던 컨셉 순으로, 일본 소비자는 유쾌한, 모던, 한국 전통 컨셉 순으로 선호하는 것을 알 수 있었다. 섭취형태 속성에서는 중국과 일본 소비자 모두 RTE를 가장 선호하였으며 RTH, RTC 순으로 조사되어 섭취가 간편할수록 더욱 선호하는 것을 알 수 있었다. 브랜드명 속성의 경우 중국과 일본 소비자 모두 한국어로 된 한국 브랜드명보다 현지 언어로 된 현지화 브랜드명을 선호하는 것으로 나타났다. 이처럼 중국과 일본 소비자에게서 한식 가정식사대용식 패키지 디자인 속성에 대한 상대적인 중요도와 속성별 수준에 따른 선호에 차이가 있는 것을 알 수 있었다. 따라서 본 연구 결과는 향후 중국과 일본 내 한식 가정식사대용식 시장에서 소비자 니즈를 충족시킬 수 있는 차별화된 한식 가정식사대용식 패키지 디자인 개발 및 마케팅 전략 구축을 위한 기초자료로서 활용될 것으로 판단된다.

• 한국포장학회지
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• 제28권3호
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• pp.157-163
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• 2022

본 연구에서는 전자레인지 조리 시 발생하는 포장 내부의 수증기를 스스로 방출할 수 있는 PLA 기반 스마트 복합 필름을 제조하였다. 제조된 복합필름의 전자레인지 조리가 가능한 HMR 제품의 포장재로써 적용가능성을 평가하기 위해 DSC, UTM, GTR 및 전자레인지 모의 적용 평가를 통해 열적 특성, 기계적 특성, 온도 구간별 기체 투과도 및 전자레인지 적용성을 평가하였다. 복합필름의 열적 특성을 확인한 결과, PLA와 PEG의 강한 화학적 상호작용을 확인하였고 본 연구에서 기대한 전자레인지 조리 온도 내에서 PEG가 용융되는 것을 확인하였다. 또한, 제조된 복합필름은 PEG의 첨가로 인해 인장강도는 감소하였지만 연신율이 증가하였고, nanoclay의 함량이 증가함에 따라 감소된 인장강도가 일부 회복한 것을 확인하였다. 또한, 기체투과도의 경우 PEG의 T_m1 이상인 65℃ 부터 PEG가 용융되면서 투과도가 비약적으로 증가한 것을 확인하였다. 전자레인지 모의 적용 평가를 통해 pure PLA는 내부 수증기를 방출하지 못하고 그 압력을 버티지 못해 폭발한 것에 비해, 복합필름의 경우 전자레인지 수증기 발생 온도에서 그 형태를 유지하며 효과적으로 내부 수증기를 자가방출한 것을 확인하였다. 이러한 결과를 바탕으로 본 연구에서 제조한 스마트 복합필름은 포장재로써 향후 전자레인지 조리 HMR식품 포장재로써 적용될 수 있다.