Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on the Housewives' Consumption Pattern and Preference of the Korean Rice Cake as a Substitute for Meal

식사대용 떡에 대한 주부들의 이용실태 및 기호도 조사

  • 노광석 ((사)한국전통음식연구소) ;
  • 한기영 ((사)한국전통음식연구소) ;
  • 윤숙자 ((사)한국전통음식연구소)
  • Published : 2007.02.28
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Abstract

The purpose of this study was to investigate the housewives’ consumption pattern and preference of the Korean rice cake asa substitute for meal. The rate of housewives who had eaten rice cake as a substitute for meal were 75.30% and those who had not were 20.83%. Usually 62.03% of them ate rice cake for breakfast, and 34.21% did them within one time per a week. Reasons for eating rice cake for meal were investigated on ‘easy to eat(54.51%)’, ‘good taste (24.44%)’ and ‘healthy food(14.29%)’. The older housewives wanted healthy rice cake for meal and ate with tea and Kimchi(Dongchimi). The younger ones ate rice cake for meal with tea and milk. Thawing methods of frozen rice cake for meal were different between the older and the younger, respectively, steaming and using microwave. Kinds of rice cake as a substitute meal were Injeolmi(50.75%), Backsulgi(49.62%), Chaltteok (47.74%) and Yaksik(46.44).

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References

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