Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Study on Women's Perception and Consumption of Korean Soybean Paste by Age - Focus on Daegu Region -

연령에 따른 여성들의 된장에 대한 인식과 이용실태 - 대구지역 중심으로 -

  • 백현영 (영남대학교 식품과학과) ;
  • 곽은정 (영남대학교 식품공학부) ;
  • 정현숙 (계명문화대학교 식품영양학부) ;
  • 조연숙 (영남대학교 식품경제외식학부)
  • Received : 2016.07.22
  • Accepted : 2016.08.16
  • Published : 2016.08.31
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Abstract

This study conducted surveys on perception and utilization of Korean soybean paste targeting 493 women from their 20s to 60s residing in Daegu. Most subjects married (75.3%), were part of a nuclear family (84.8%), had more than a high school diploma (95.8%), had a career (47.9%), lived in an apartment (68.4%), had a total household income of 5 million won or more (38.1%), and had monthly food expenses more than 0.5 million won and less than 1 million won (42.2%). Regarding perception, 'rich nutrition' was the most commonly held perception in subjects in their 60s (4.4), followed by 'good taste' in subjects in their 40s (4.3). Regarding reasons for consumption 'healthy' was highest in subjects in their 60s (47.3%) and 40s (45.6%) and 'delicious' in subjects in their 20s (56.1%). Regarding how to make it, subjects in their 60s responded 'know for sure' (57.1%), while only 2% of 20s responded the same. Subjects in their 50s and 60s had a higher ratio of answering 'know' while 20s and 30s 'don't know', For preparation methods, subjects in their 20s (53.1%) and 30s (41.4%) answered 'buy at the market', subjects in their 40s (68.9%) 'get from family or relatives' and subjects in their 60s (47.3%) 'make by one's own'. For preservation method, subjects in their 20s and 30s answered 'preserve in refrigerator', the 60s tend to answer 'preserve in jangdokdae'. Buying at the market was most common in subjects in their 20s (36.1%) and 30s (28.5%) and the reason was 'convenient' (39.6%). The place of purchase was 'in large supermarket or department store' (78.5%). For the future consumption pattern, 'increase in consumption of commercialized product (44.0%)', subjects in their 60s answered 'keep making at home' while subjects in their 30s and 40s answered 'keep making at home or buying product half and half'. According to the above study results, women living in Daegu region were aware of excellence of traditional soybean paste. However, due to changes in residential circumstance and lack of knowledge about the recipe, they did not make. They receive soybean paste t from family, relatives or bought in the market, which indicates the continuous decrease in home-made soybean paste. Therefore, due to the expanding social participation of women, the product market is expected to increase. I think it is important to develop traditional commercial soybean paste in the traditional way to improve the traditional flavors.

Keywords

References

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  2. Questionnaire Survey of the Methods Used in Household Doenjang Production in Korea vol.35, pp.4, 2020, https://doi.org/10.7318/kjfc/2020.35.4.342
  3. Phenolic Composition, Phenolic Content, and Antioxidant Activity of Doenjang Added with Root Vegetables Powder vol.31, pp.1, 2016, https://doi.org/10.17495/easdl.2021.2.31.1.50