Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on the Utilization of Korean Traditional Cookies by Housewives

주부(主婦)들의 한과류(韓菓類) 이용(利用)에 관한 실태조사(實態調査)

  • Kye, Seung-Hee (Food Research Institute, Korea Foods Industry Association, Seoul Korea) ;
  • Yoon, Suk-In (Food Research Institute, Korea Foods Industry Association) ;
  • Lee, Chul (Food Research Institute, Korea Foods Industry Association)
  • 계승희 (한국식품공업협회 식품연구소) ;
  • 윤석인 (한국식품공업협회 식품연구소) ;
  • 이철 (한국식품공업협회 식품연구소)
  • Published : 1987.12.30
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Abstract

To investigate the utilization of Korean traditional cookies by housewives, a survey was conducted to 1,037 housewives residing in Seoul, from October 16 to 23, 1986. Results are summarized as follows; The frequency of intake of Korean traditional cookies was very low depending on the age and total income. Housewives didn't prepare Korean traditional cookies at home, but mainly purchased commercial products in the market. Older people preferred Korean traditional cookies than younger people. The Korean traditional cookies which preferred by the housewives were generally Yackwa, Sesame-Gangjung, Soybean-Gangjung, Sanja, Perilla-Yutgangjung, Maejagkwa, Seban-Gangjung, Soybean-Yutgangjung and Black sesame-Gangjung. Improvement of taste in Korean traditional cookies was desired by 44.7% out of respondents. Additionally the respondents agreed that quality of Korean traditional cookies which is on the market have superior quality than western cookies, that the price of Korean traditional cookies is expensive and that Korean traditional cookies have various and abundent kind. The respondents preferred bamboo basket packing as packing materials of Korean traditional cookies. The main reason why Korean traditional cookies isn't wide spread use is the mass production of Korean traditional cookies does not accomplished.

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