본 연구는 상품화된 육수 재료의 이용 현황 및 소비자 의견을 조사하기 위하여 수행되었고 이를 위해 서울에 거주하는 500명의 주부를 대상으로 설문조사를 실시하였다. 그 결과, 사용하는 제품의 종류는 분말형이 가장 많았고 시간 절약과 편리함이 상품화된 육수재료를 사용하는 가장 주된 이유였다. 또한 육수 재료를 사용하는 방법으로는 육류로 만든 육수에 섞어서 사용하는 방법이 가장 많이 쓰이고 있었다. 상품화된 육수 재료의 기호도에 대해서는 응답자의 81%가 상품화된 육수에 대해 '좋아하지 않는다'라고 하였다. 좋아하지 않는 가장 큰 이유는 '첨가제에 대한 염려와 인공조미료 때문'이었다. 연령이 높고 결혼지속년수가 길수록 상품화된 육수 재료를 좋아하지 않는 비율은 높아졌다. 상품화된 육수가 품질만 보장된다면 응답자의 75%는 사용할 의사가 있는 것으로 나타났으나 나머지는 아무리 좋은 품질이라 해도 육수는 직접 제조하겠다고 응답하였다. 60대 이상의 응답자들만은 상품화된 육수를 사용하지 않겠다는 비율이 더 높아 60대 이상의 고령층은 상품화된 육수 제품에 대해 가장 거부감이 큰 연령대인 것으로 판단된다. 본 연구 결과, 상품화된 육수의 수요는 크나 시판되는 제품들에 대한 만족도는 낮은 것으로 나타났으므로 소비자 요구를 반영한 육수 제품에 대한 연구가 시급한 것으로 생각된다.
본 연구는 상품화된 육수 재료의 이용 현황 및 소비자 의견을 조사하기 위하여 수행되었고 이를 위해 서울에 거주하는 500명의 주부를 대상으로 설문조사를 실시하였다. 그 결과, 사용하는 제품의 종류는 분말형이 가장 많았고 시간 절약과 편리함이 상품화된 육수재료를 사용하는 가장 주된 이유였다. 또한 육수 재료를 사용하는 방법으로는 육류로 만든 육수에 섞어서 사용하는 방법이 가장 많이 쓰이고 있었다. 상품화된 육수 재료의 기호도에 대해서는 응답자의 81%가 상품화된 육수에 대해 '좋아하지 않는다'라고 하였다. 좋아하지 않는 가장 큰 이유는 '첨가제에 대한 염려와 인공조미료 때문'이었다. 연령이 높고 결혼지속년수가 길수록 상품화된 육수 재료를 좋아하지 않는 비율은 높아졌다. 상품화된 육수가 품질만 보장된다면 응답자의 75%는 사용할 의사가 있는 것으로 나타났으나 나머지는 아무리 좋은 품질이라 해도 육수는 직접 제조하겠다고 응답하였다. 60대 이상의 응답자들만은 상품화된 육수를 사용하지 않겠다는 비율이 더 높아 60대 이상의 고령층은 상품화된 육수 제품에 대해 가장 거부감이 큰 연령대인 것으로 판단된다. 본 연구 결과, 상품화된 육수의 수요는 크나 시판되는 제품들에 대한 만족도는 낮은 것으로 나타났으므로 소비자 요구를 반영한 육수 제품에 대한 연구가 시급한 것으로 생각된다.
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문제 정의
The research indicated that there was a high correlation between intention to use the commercial soup stock material and respondenfs age (Table 6). Except for the 60's group, a higher percentage of respondents intended to use the products if the quality could be guaranteed than those who expressed no intention to use the product regardless of the quality.
This research surveyed the demographic characteristics of the respondents and general information regarding their views on food. In another words, we determined the age, number of continuous marriage years, education levels, number of family members, monthly average income, monthly average food expenses (including eating out cost), origin of cooking methods, and channel of cooking information.
Educational level of the respondents did not show specific trends, however, the primary school graduates or lower educational levels revealed the least preference for commercial soup stock. This study showed the acceptance for commercial soup stock did not have any significant correlation with the respondent's economic environment, such as the monthly average income and food expenses. Lee et al.
제안 방법
All questions sought frequency and percentages, and a Chi-square test was conducted to validate the relationships between the general matters and the consumers' opinions regarding the commercial soup stock. The statistical process used SAS program7).
They were requested to personally complete a comprehensive questionnaire. Based on the results of preliminary surveys conducted on 20 housewives, the questionnaire was edited and supplemented to enhance the survey's accuracy. For one month from February 15, 1997 to March 15, 1997, housewives in churches and alumni meetings were surveyed.
대상 데이터
For one month from February 15, 1997 to March 15, 1997, housewives in churches and alumni meetings were surveyed. A total of 500 questionnaires were prepared and 488 were completed and accepted for analysis. Twelve respondent's questionnaires were excluded due to intentional attempts to undermine the validity of the study.
성능/효과
1. Of the female age groups surveyed, groups in their 30's and 40's made up the largest percentage (70%), and 85% of the total respondents were housewives who had been married for a period of 10 years or longer. Monthly average household earnings of one to three million won accounted for 70% of the total respondents, and the highest number of housewives (41%) used cooking methods prevailing in Seoul and Kyonggi area.
2. The results of surveying utilization status of the commercial soup stock revealed that powder-type products were most commonly used (67%) because they reduced food preparation time and were more convenient (64%). The most common method of utilization of soup stock was where it was mixed with meat soup made from beef.
4. Approximately 4% of the respondents said good when questioned regarding the taste of the commercial soup stock, indicating a low number of consumers prefer the taste of the commercial soup stock currently being marketed.
5. While 75% showed interest in using the product if the quality of the commercial soup stock is guaranteed, 25% said that they would make meat stock by themselves regardless of the quality of the commercial products. A higher rate of rejection of commercial soup stock was found in the 60's or older groups.
In conclusion, it is considered that the quality of commercial soup stock does not satefy consumers compared with the big demand. A further research to develop the commercial soup stock of superior quality is needed.
The number of continuous marriage years reflects the degree of experience as a housewife. Survey results for number of continuous years of marriage and age were consistent in revealing a dislike for commercial soup stock. Educational level of the respondents did not show specific trends, however, the primary school graduates or lower educational levels revealed the least preference for commercial soup stock.
Table 1 shows the demographic characteristics of the respondents, while Table 2 reveals the survey data obtained on the origin of each respondent's cooking methods and the channel of cooking information. The results of surveys (Table 3) conducted on the status of utilization for the commercial soup stock and similar product showed the highest utilization rate (67%) for powder type products. The most common reason is that such products save time and are convenient (64%).
8)reported a high frequency of using commercial soup stock, and it is considered to be due to the convenience of the product and the auxiliary roles of the meat soup made from meat. The survey results indicated that 81% of the respondents said they did not like the commercial soup stock due to worries related to additives (preservatives, coloring, etc.) (59%) and artificial seasonings (58%) (Table 4). As for the evaluation of taste, only 4% said 'they liked it',indicating that many of the consumers do not prefer the taste of commercial soup stock and similar products.
후속연구
In conclusion, it is considered that the quality of commercial soup stock does not satefy consumers compared with the big demand. A further research to develop the commercial soup stock of superior quality is needed.
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