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        검색결과 5

        1.
        2019.08 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was designed as the precedent research to develop improve the HMR type flavored cooked rice, by analyzing the consumer perception and purchase pattern. This will in turn provide base data to that will help in the development of products that meet consumer’s convenience and quality demands. An online survey of 247 people (63.5%) in the age of 20 to 60 was conducted on January 2019. For the primary reason of buying those products, the survey respondents chose a convenience of 71.7%. They are likely to buy 1~2 times a month (40.5%) in hypermarkets (63.6%). The channel choice showed meaningful difference between segments (p<0.01). 89.1% of respondents replied that they are willing to purchase frozen flavored cooked rice in the future. The Key Purchasing factor appeared to be the flavor (5.80), while nutrition (4.89) was chosen as the least important factor. For flavor preference, sea food received the highest score (5.05), while radish kimchi flavor received the lowest (4.02) with a meaningful difference by gender and age (p<0.01). Consumers who sought nutrition, convenience and adventure in HMR products had higher willingness to re-purchase. Developing healthy, flavorful, sensory, and enjoyable HMR products will be critical in the fulfillment of diverse consumer needs.
        4,000원
        2.
        2018.10 KCI 등재 구독 인증기관 무료, 개인회원 유료
        본 연구에서는 푸드테크 산업과 관련된 한국과 일본의 특허기술을 비교 분석함으로써 국내 푸드테크 기술의 지적재산권 확보 현황 및 향후 발전 방향에 대하여 살펴보고자 하였다. 2005년 1월 1일부터 2015년 12월 31일까지 약 10년간 대한민국 특허청과 일본 특허청에 등록된 푸드테크 관련 총 669건(한국 539건, 일본 130건)을 최종 분석 대상으로 하였으며, 수집된 특허는 식품의 가치사슬을 반영하여 ‘제조․가공․유통’, ‘판매․마케팅’, ‘소비자 사용 지원’으로 분류하였다. 그 결과, 한국의 경우, 총 분석 대상 특허의 41.7%가 판매․마케팅 관련 특허로 가장 많았으며, 다음으로 소비자 사용 지원 관련 특허(37.3%), 제조․가공․유통 관련 특허(21.0%) 순으로 분류되었다. 일본의 경우, 소비자 사용 지원 관련 특허가 56.2%로 높은 비중을 차지하였으며, 제조․가공․유통 관련 특허(32.3%), 판매․마케팅 관련 특허(11.5%) 순으로 나타났다. 특허 분류 분포상의 국가별 유의적인 차이 유무를 검증한 결과, ‘제조․가공․유통’의 경우, 한국은 ‘식품 품질관리’가, 일본은 ‘식품 제조․가공 과정 관리’와 ‘위생관리 및 위해성분평가’가 높은 비율을 차지하는 경향을 보였다(p<.05). 이어 ‘판매․마케팅’의 경우, 한국은 ‘구매지원 및 배달서비스’가, 일본은 ‘음식점 정보 공유’가 차지하는 비율이 높았으며(p<.05), ‘소비자 사용 지원’의 경우, 한국은 ‘주방 설비 및 조리장치 제어’가, 일본은 ‘식단․영양관리’가 높은 비율을 차지하는 것으로 나타났다(p<.001). 이상의 결과를 바탕으로 한국의 경우에는 맛집 추천, 주문․예약을 지원하거나, 구매 지원과 배달 서비스와 관련된 푸드테크 분야에서, 일본의 경우에는 식단과 영양관리, 식품․레시피 정보 공유, 식자재 조달을 지원하는 푸드테크 분야에서 특허등록이 활발하게 이루어지고 있는 것을 알 수 있었다. 전반적인 특허등록 건수는 한국이 일본에 비해 많은 편이었지만, 세부 기술 내용면에서 살펴보면 식품 제조, 가공 관리, 위생관리 및 위해성분평가관리, 식단․영양관리, 식품․레시피 정보 공유, 식자재 조달 관련 특허는 상대적으로 다소 제한적인 것으로 나타나, 향후 관련 분야에 대한 관심이 필요할 것으로 평가되었다. 본 연구결과는 식품의 생산, 조리/가공, 유통, 소비에 이르는 가치사슬(Value Chain)의 관점에서 한국과 일본의 푸드테크 관련 원천기술의 개발 동향을 파악함은 물론 향후 푸드테크의 신기술 개발 및 신시장 개척을 위한 기초자료로 활용될 것으로 기대된다.
        4,800원
        3.
        2016.06 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was conducted to investigate the awareness and preference regarding Korean Samgyetang by the Chinese. An online survey was conducted to determine the awareness regarding Korean Samgyetang among the local Chinese, and a consumer preference test was performed to design the recipe of Samgyetang for Chinese students in Korea during April 2016. The results of the online survey showed that 88.2 % and 88.4 % of local Chinese men and women, respectively, were aware of Korean Samgyetang. Samgyetang recognition by the local residents of China was the highest in the Hubei region that includes Beijing. Traditional Samgyetang received the highest preference and Samgyetang with mung bean received the lowest preference in the preference test based on the Samgyetang type. In consumer preference tests among Chinese students, Samgyetang with broth of chicken feet (Sample-1) and Samgyetang with medicinal herbs (Sample-3) showed high acceptability than Samgyetang in water (Sample-2) in terms of the overall sensory properties. According to the results of the electronic tongue, Sample-1 showed a high value in terms of the strength of the saltiness and Sample-3 showed a high value in terms of the strength of bitterness and sweetness. Sample-2 showed a high value in terms of the strength of umami and sourness.
        4,200원
        4.
        2016.04 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was undertaken to examine the knowledge about food culture and intakes of traditional food in Korean and Japanese elementary school students. In 2012 and 2013, a total of 265 students were surveyed, consisting of 73 Korean fifth graders and 192 Japanese sixth graders. The questionnaire comprised of queries on general items, the recognition and sampling of traditional and celebration foods, the knowledge about the partner country's food culture, and the frequency of consuming the partner country's foods. As a result of this study, the frequency of consuming their own country's traditional foods for Korean children (3.1 out of 5.0 points) and Japanese children (3.2 out of 5.0 points) was similar to each other. Japanese children reported to eat Korean foods (2.9 points) more frequently than those of Korean children to eat Japanese foods (2.4 out of 5.0 points) (p<0.001). However, the Korean children reported to have more experience on given typical Japanese foods than Japanese children reported about Korean foods. Further studies are needed for the perception on traditional foods in Korean and Japanese children. The results of this study can be used as a basic data to succeed and develop traditional food cultures.
        4,000원
        5.
        2014.08 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The purpose of this study was to examine the current status of patents related to dietary life of the elderly in Korea. Using Korea Intellectual Property Rights Information Service, patents registered between 2002 and 2013 were searched with the key words including 'elderly or the aged' and 'food, meal, or dietary life.' The search results showed 1,438 patents, and 500 patents meeting the research purpose were selected and analyzed. They were divided into two categories: 'patents on foods' and 'patents on products and services related to dietary life.' The former was further divided into four subgroups as follows: foods for health promotion, foods for disease prevention, foods for the people with difficulty in swallowing and masticating, and others. Also, the latter was divided into products or services. The results showed that patents on foods accounted for about 90%, of which the patents on foods for health promotion were ranked as the highest (40%). The number of patents on products and services related to dietary life was relatively small, indicating that the technology development has been focused on foods. Therefore, the technology for products and services related to dietary life should be actively developed as well as that for foods to improve the quality of life for the elderly in the future.
        4,200원