• 동아시아식생활학회지
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• 제27권4호
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• pp.420-430
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• 2017

This study investigated the status of Korean food consumption and the need for home meal replacement of Korean food for Chinese and Japanese in order to export Korean food to China and Japan. In total, 78.2% of Chinese and 33.0% of Japanese showed significant differences in their experiences of visiting Korea. The most common place to consume Korean food was a Korean restaurant for Chinese (55.8%), whereas Japanese (44.9%) consumed Korean food at Korean restaurants in Japan. In the purchasing experience of Korean home meal replacement, 59.2% of Chinese and 40.5% of Japanese responded that they had 'purchase experience', and the reason for purchasing was 'delicious' (32.5%) for Chinese and 'convenience' (34.8 %) for Japanese. The place to purchase Korean home meal replacement was large marts in both countries. Most Chinese (92.2%) and Japanese (62.1%) respondents said they were willing to buy Korean home meal replacement. Both Chinese (54.8 %) and Japanese (48.0%) said that 'taste' was the most important factor to consider when developing Korean home meal replacement. The favorite tastes were 'spicy' (35.3%) for Chinese and 'savory' (38.8%) for Japanese. For the taste of Korean home meal replacement, Chinese answered that the product should be developed by maintaining 'Korean traditional taste as it is' (57.7%), whereas Japanese responded 'change according to the taste of Japanese' (65.2%). For the preferred packaging form of home meal replacement, Chinese preferred 'vacuum' package while the Japanese preferred 'frozen'. The results of this study can be used as basic data for domestic food companies to establish marketing strategies to enter the Chinese and Japanese home meal replacement markets.

• Journal of Nutrition and Health
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• 제38권3호
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• pp.251-258
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• 2005

The purposes of this study were to conceptualize the Home Meal Replacement (HMR) in Korea and to gather professionals' opinions of prospect and task for HMR industry in Korea. A total of 67 experts participated in a three round survey by Delphi technique, which was used to integrate and share the each expert's professional idea. According to the result, HMR was translated into 'Gajeongsiksa daeyongsik' in Korean and given definition to 'a meal taken directly or through brief cooking process at home by purchasing ready to eat or ready to end-cook type of food'. As the result of categorizing HMR products of Korean food, 'I. Ready to eat' such as side dishes, kimchi, salad, sandwich, kimbab, and so on and 'II. Ready to heat' such as rice, porridge, retort food (soup, broth, curry, spaghetti, etc.), frozen pizza, grilled food, jabchae, instant soup, and so on were construed in a limited sense of the HMR. In addition, 'III. Ready to end-cook' such as frozen dumpling, frozen pork cutlet, seasoned meat, powder-type soup, and so on as well as these two kinds were interpreted in a broad sense of the HMR. In the prospect of HMR industry in Korea, the Korean HMR industry would develop continuously accompanied by increasing of consumers using HMR products. Introduction and generalization of HMRs would serve the convenience for meal preparation and then influence the change of home meal pattern. Nevertheless, it was concerned about that using HMRs might have limitation on solving the problems of dietary life including irregular meal, skipping a meal, and so on and influence the nutrition imbalance. For the development of HMRs, developing various menu and the packaging materials for HMR products, constructing the thorough sanitary management, and strengthening R & D for the HMR of Korean food were the future tasks in Korean HMR industry.

• 대한지역사회영양학회:학술대회논문집
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• 대한지역사회영양학회 2004년도 추계학술대회
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• pp.84-84
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• 2004

• 식품과학과 산업
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• 제50권3호
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• pp.2-32
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• 2017

Due to the increasing demand for convenience and simplicity, Home Meal Replacement (HMR) has become a key trend in the food service industry. This study researched the current consumer trend and analyzed the national and international HMR product trend, aiming to find useful insights for the field. Results showed that in order to expand the HMR market demand, it is possible to consider diversifying the product category by making customized premium products, such as products for the elderly, infants, patients, and sports players, or products with enhanced nutritional fortification. From the industrial aspect, centralization through Central Kitchen (CK) and implementation of the scientific and advanced ISO and HACCP system are necessary. Lastly, to develop high value-added HMR products, it is deemed essential to utilize the so-called 'food tech', the technology which integrates core technologies of the fourth industrial revolution into the food industry.

• 식품산업과 영양
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• 제22권1호
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• pp.1-7
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• 2017

• 한국조리학회지
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• 제19권2호
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• pp.52-64
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• 2013

본 연구의 목적은 (1) 선택결정요인에 따른 가정식사대용식(HMR) 소비자를 세분화 하고, (2) 각 세분시장의 독특한 인구통계적인 특성과 구매행태를 조사하는 것이다. 이를 위해 총 266개의 응답을 SPSS 19.0을 이용해 분석하였다. 통계분석은 빈도분석, 교차분석, 요인분석, 군집분석, 다변량 분산분석, 판별분석이 사용되었다. 요인분석 결과 음식의 질(food quality), 디자인(design), 편리성(convenience), 접근성(accessibility) 과 같이 4개의 요인이 도출되었다. 도출된 요인을 이용해 군집분석을 실시한 결과 2개의 세분시장이 파악되었으며, 각각 고관여 HMR 소비자와 저관여 HMR 소비자로 명명되었다. 고관여 HMR 소비자는 모든 선택결정요인에 걸쳐 저관여 HMR 소비자에 비해 더 중요하게 지각하고 있는 것으로 나타났다. 또한 두 집단은 인구통계적 특성과 구매행태에 있어 차이가 있는 것으로 나타났다. 위와 같은 통계분석 결과에 따른 시사점이 결론부에 제시되었다.

• 한국식품조리과학회지
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• 제30권6호
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• pp.704-715
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• 2014

This study was performed to examine attitude, perception, and sensory evaluation of Jjigae HMR (Home Meal Replacement) for Americans in the L.A. area. Attitude and perception of Jjigae were conducted by 128 consumers. The questions were as follows: 1) frequencies and attitude toward soup and stew, 2) experience and frequency of Korean food intake, 3) awareness of Korean Jjigae. A total of 69.5% of American had previous experience with Korean foods. However, the frequencies of Korean food intake were once every few months (27.4%) or once a year (18.9%). The 20.2% of consumers selected Kimchi-jjigae as the best-known Korean Jjigae, and 17.1% of consumers had previous experience with Kimchi-jjigae. However, the 23.7% of consumers did not have experienced with Jjigae. Sensory evaluation was conducted using Sundubu-jjigae and Kimchi jjigae. Overall liking and flavor liking were conducted by Americans using a nine-point scale (1: Dislike extremely - 9: Like extremely). The degree of intensity for sensory attribute was also rated using a nine-point Just-About-Right(JAR) scale (1: not nearly spicy/sour enough, 5: Just-About-Right, 9: too spicy/sour). Purchasing intention was rated using a five-point scale (1: Definitely would not purchase, 5: Definitely would purchase). Overall liking and flavor liking of two jjigae (Sundubu-jjigae & Kimchi-jjigae) had a value higher than five on the nine-point scale. The level of spiciness of Sundubu-jjigae was suitable for consumers whereas spiciness of Kimchi-jjigae was significantly different from the JAR value of five points on the nine-point JAR scale, showing that Kimchi-jjigae was significantly spicier than JAR point. Purchasing intention had a value higher than three on the five-point scale.

• Asian Journal of Business Environment
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• 제9권3호
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• pp.21-26
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• 2019

Purpose - This study aims to investigate the effect of brand image and trust of a home meal replacement (HMR) industry on customer satisfaction and repurchase during online shopping. Research design, data, and methodology - With 217 questionnaires, this study was conducted by AMOS 20.0, and the Structural Equation Model (SEM) as statistical method was used for examining the hypotheses in this study. Factors such as brand image and brand trust in customer shopping for HMR products online were tested, and relationships between satisfaction and repurchase were studied. Results - Brand image and brand trust in terms of online shopping for HMR were found to affect satisfaction significantly; in addition, the path where satisfaction leads to repurchase was found to be significant. However, brand image and brand trust for HMR in online shopping differed depending on customer age groups. The path-coefficients from brand image of HMR in online shopping to satisfaction were more significant in the older age group; meanwhile, the path-coefficient from brand trust to satisfaction was significant in the younger age group. Conclusions - Results of the study suggested the importance of the attributes for buying HMR products online and provided meaningful implications of difference between age groups when they choose the products.

• 유통과학연구
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• 제14권6호
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• pp.5-15
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• 2016

Purpose - The continuously fluctuating consumer who desires simplicity and convenience has had much influence on the food industry. This trend has led to a new food market sector known as HMR (Home Meal Replacement). This study aims to understand the status of the HMR market in United States. Research Design, Data, and Methodology - In order to research the status of the HMR market, quantitative analysis and secondary research were carried out. By using data from Euromonitor, Agriculture and Agri-Food Canada, we have estimated food segment sales contributions to the HMR market in United States. Results - HMR products are being sold in various channels such as traditional stores, convenience stores, and even farmers' markets. Some restrictions on the HMR products exist for food safety. Conclusions - HMR industry in United States has expanded continuously. To keep pace with the growth of the HMR market, the United States government has focused on food and safety regulations with regards to the products used in HMR. Finally, this study discusses the implications for Korean HMR market.

• 한국식생활문화학회지
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• 제29권5호
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• pp.444-453
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• 2014

This study investigated the antioxidative activities and quality characteristics of Aster scaber Bibimbap as a home meal replacement with blanching (BASB) or without blanching (ASB) pretreatment. BASB samples at 5.0 g showed higher moisture, crude protein, and ash contents than the control (p<0.05). Color L, a, b-values of samples significantly decreased with increased content of Aster scaber powder (p<0.05). BASB samples showed lower hardness than ASB samples. BASB samples showed higher total phenolic content and DPPH radical scavenging activity than ASB samples. BASB samples showed higher sensory values for color, savory aroma, savory flavor, and aftertaste than ASB samples. Except for glossiness, BASB samples showed higher sensory acceptance scores than ASB samples. Sensory acceptance tests of all samples showed high scores for 'usually like', representing the possibility of successful development of Bibimbap as a home meal replacement, especially that containing blanching pre-treated Aster scaber powder.