Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Cooking Technique Deve1opoment to Improve the Taste of Cooked Rice: -A consumer survey on purchasing rice and cooked rice consumption-

우리 쌀 밥맛 향상을 위한 취반기술 개발 연구 -제1보 소비자의 쌀 구매 및 밥 소비에 관한 실태조사-

  • 이혜연 (농촌진흥청 농촌자원개발연구소) ;
  • 박희정 (농촌진흥청 농촌자원개발연구소) ;
  • 박영희 (농촌진흥청 농촌자원개발연구소) ;
  • 조용식 (농촌진흥청 농촌자원개발연구소) ;
  • 한귀정 (농촌진흥청 농촌자원개발연구소)
  • Published : 2007.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

As a preliminary study for developing cooking techniques to improve cooked rice flavor, we surveyed consumer perceptions on purchasing rice and the consumption of cooked rice. The quantity of rice purchased by consumers was in the range of $1O{\sim}20$ kg. The purchase criterion for 50% of the subjects was the taste of the cooked rice, and half of the subjects bought their rice at a supermarket. A majority (90%) of the subjects consumed the rice within 1 to 4 months, storing it raw in the package (32.4%) or in a container at room temperature. The rice was cooked for 2 to 5 persons (65%), 1 to 2 times a day (70%) with a pressure cooker (76%). The rice and water volume were measured by eye. The cooked rice was eaten immediately (41.8%) or in 1 to 2 days (48.6%) by keeping it in an electric cooker (63.6%). The subjects perceived the rice cultivar (37.9%) as the major factor for the cooked rice flavor, as well as the region of origin (21.3%), and storage period (11.9%); the cultivars of Ilmi, Ilpoom and Chuchung were preferred. In conclusion, the consumers regard rice as a principal food; however, the methods to measure rice and water are not standardized. To improve the taste of cooked rice, consumers depend on cooking equipment and the rice cultivar.

우리 쌀의 소비촉진을 유도하기 위하여 수행하고자 하는 밥맛 향상을 위한 연구의 일환으로 농촌진흥청 행사에 참여한 일반 소비자를 대상으로 쌀 구매 및 밥의 소비에 관한 실태를 조사하였다. 가정에서의 쌀 구매 형태에서는 $1O{\sim}20$ kg의 구매단위가 가장 많았고, 구입 기준은 밥맛이 약 50%로 가장 큰 요인이었으며, 다수(약 50%)가 대형마트에서 구입하고 있고, 구입 후에는 포장지 그대로(32.4%) 또는 전용용기(57%)에 담아 상온에서 보관하면서 1달에서 4개월 이내에 대부분 소비하는 것으로 나타났다(90%). 가정에서의 취반 시 쌀(52.1%) 및 물(77.6%)의 개량은 주로 눈짐작으로 이루어졌으며, 취반은 하루에 l회 또는 2회(약 70%), 주로 전기압력밥솥(44.6%)이나 가스압력밥솥(32%)을 이용하며 1회에 $2{\sim}5$인분(65%) 분량을 하는 경우가 많았다. 취반 후 밥은 즉시 먹거나(41.8%) $1{\sim}2$일(48.6%) 안에 소비하였으며 소비 시까지는 주로 보온밥솥(63.6 %)에 보관하는 것으로 나타났다. 소비자가 생각하는 밥맛에 영향을 미치는 요인으로는 품종(37.9%), 생산지역(21.3%), 보관기간(11.9%)이 높은 비율을 차지하였으며, 품종에 대해서는 모르는 경우가 많았고(40%) 아는 응답자 중에는 일미(16.6%), 일품(14.0%), 추정(13.5%)순으로 선호도가 높았다. 이상으로부터 소비자들 사이에 쌀은 필수지출 항목으로 인식되어 주식으로 지속적으로 소비되고 있음에도 불구하고 계량에 의한 취반은 낮은 비율이며 식미 향상을 위해 취반기구 및 쌀 품종에 대한 의존도가 높은 것을 알 수 있었다.

Keywords

References

  1. Chang IY, Hwang IK. 1988. A study of physicochemical analysis and sensory evaluation for cooked rices made by several cooking methods(II) - Especially for warm and cool cooked rices. Korean J Soc Food Sci 4(2):51-56
  2. Cho JH, Koh BK. 2003. A survey on the rice-based processed food consumption of the housewives at Daegu. Korean J Soc Food Cookery Sci 19(3):300-307
  3. Hwang JS, Kim CK, Byun MW, Chang HG, Kim WJ. 1987. Study on rheological and sensory properties of cooked rices II. Effect of storage on textural properties of cooked rices. Korean J Agr Chem Soc 30(2):118-125
  4. Kim HS, Kim YA. 1991. The sensory properties and lipid contents of cooked rices depending on the variety and cooker. Korean J Food Cookery Sci 22(3):291-298
  5. Kim HY, Kim KO. 1986. Sensory characteristics of rice cooked with pressure cookers and electric cookers. Korean J Food Sci Technol 18(4):319-324
  6. Kim HY, Lee HD, Lee CH. 1996. Studies on the physicochemical factors influencing the optimum amount of added water for cooking in the preparation of korean cooked rice. Korean J Food Sci Technol 28(4):644-649
  7. Kim SK, Lee AR, Lee SK, Kim KJ, Cheon KC. 1996. Firming rated of cooked rice differing in moisture contents. J Food Sci Technol 28(5):877-881
  8. Kim SK, Pyun YR. 1982. Staling rate of cooked rice stored at $21{\circ}C $ and $72{\circ}C $. Korean J Food Sci Technol 14(1):80-82
  9. Kim YD, Ha UG, Song YC, Cho JH, Yang EI, Lee JK. 2005. Palatability evaluation and physical characteristics of cooked rice. Korean J Crop Sci 50(1):24-28
  10. Ko SC, Kwon OP. 2003. Consumer perceptions and buying behavior of brand rice. Korean J of Ag Extension 10(1):87-101
  11. Kweon MR, Han J, Ahn SY. 1999. Effect of storage conditions on the sensory characteristics of cooked rice. Korean J Food Sci Technol 31(1):45-53
  12. Lee C. 2003. Studies on the retrogradation properties of rice starch. Korean J Food and Nutr 16(2):105-110
  13. Lee SJ. 1996. Water addition ration affected texture properties of cooked rice. J Korean Soc Food Sci Nutr 25(5):810-816
  14. Lee WJ. 2004. The survey study on the realities of discount mart's consumer preception of the rice brand power. J Package Design Research 15(2):151-164
  15. Min BK, Hong SH, Shin MG. 1992. Optimum ratios of added water for rice cooking at different amount of rice contents. Korean J Food Sci Technol 24(6):623-624
  16. Min BK, Hong SH, Shin MG, Jung J. 1994. Study on the determination of the amount of added water for rice cooking by extrusion test of cooked rice. Korean J Food Sci Technol 26(1):98-101
  17. Min KC, Kim PJ. 1995. Influence of cultivar on rice cooking properties. Korean J Food and Nutr 8(4):330-334
  18. Mun SH, Kim JG, Shin MS. 2004. Cooking properties of rices produced in Naju. Korean J of Human Ecology 7(1):11-19
  19. Park PS, Oh SH. 2005. Consumers' recognition on rice quality & brand and marketing strategy. Korean J Agr Management and Policy 32(3):427-446
  20. Park SK, Ko YD, Choi OJ, Shon MY, Seo KI. 1997. Changes in retrogradation degree of nonwaxy rice cooked at different pressure and stored in electric rice cooker. Korean J Food Sci Technol 29(4):705-709
  21. Shin WC, Song JC. 1999. Sensory characteristics and volatile compounds of cooked rice according to the various cook method. Korean J Food and Nutr 12(2):142-149