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논문 상세정보

새로운 막걸리 개발과 대중화를 위한 남녀의 연령별 소비행태 및 제안

Consumption Pattern and Strategies to Increase Popularity of Makoli according to Age Groups in Men and Women

Abstract

The purpose of this study was to assess the consumption patterns of Makoli and to provide age-specific suggestions to increase the popularity of newly developed products. The subjects of the study were 373 men and 329 women, and information was obtained by self-administered questionnaire in December of 2010. One major finding of the study was that regardless of gender, consumption of Makoli was correlated to age: older respondents drank more Makoli. Those in their thirties and older, especially women, drank Makoli at home with family. The reasons given for liking or disliking Makoli differed among age groups, but were the same between genders. More subjects in their twenties liked Makoli because of its distinctive taste, while more in their forties liked it for its cultural value. Subjects in their thirties disliked it because it caused headaches, while more in their forties complained of burping. Both genders in their twenties suggested that TV and internet advertisements may be the best strategy to increase the popularity of newly developed Makoli products, and women in their forties suggested promoting Makoli's health benefits. The low calorie content of new Makoli products appealed to women of all age groups and men in their twenties and thirties. Women in their forties were also attracted by Makoli's possible effect to alleviate constipation.

참고문헌 (24)

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  4. Kim SY, Kim EK, Yoon SJ, Jo NJ, Jung SK, Kwon SH, Chang YH, Jeong YH. 2011. Physiochemical and microbial properties of Korean traditional rice wine, Makgeolli, supplemented with cucumber during fermentation. J Korean Soc Food Sci Nutr 40:223-228 
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이 논문을 인용한 문헌 (4)

  1. Lee, Jin-Won ; Chung, Yoon-Kyung ; Park, Jang-Woo 2013. "Pasteurization Characteristics of Makgeolli (Korea Rice Wine) with Various Initial Concentrations of Yeasts" 한국식품영양학회지 = The Korean journal of food and nutrition, 26(4): 633~637 
  2. Chun, Areum ; Kim, Dae-Jung ; Yoon, Mi-Ra ; Oh, Sea-Kwan ; Choi, Im-Soo 2014. "Quality Characteristics of Makgeolli of Rice Cultivars with Different Starch Compositions" 한국식품영양학회지 = The Korean journal of food and nutrition, 27(1): 50~58 
  3. Jeon, Ki-Suk ; Li, Yao-Lin ; Park, Shin-In 2014. "A Survey of Drinking Habits and Perception of Makgeolli Targeting the Chinese Students Studying in Korea" 한국조리학회지 = The Korean journal of culinary research, 20(2): 214~231 
  4. Jeon, Ki-Suk ; Park, Shin-In 2014. "A Survey of Preference for Commercial Makgeolli among Chinese Students in Korea" 한국조리학회지 = The Korean journal of culinary research, 20(4): 115~126 

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