Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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A Survey on the Preferences and Recognition of Multigrain Rice by Adding Grains and Legumes

곡류와 두류를 혼합한 잡곡밥의 기호도 및 인식 조사

  • Jang, Hye-Lim (Dept. of Food and Nutrition, Yeungnam University) ;
  • Im, Hee-Jin (Dept. of Food and Nutrition, Yeungnam University) ;
  • Lee, Yu-Jin (BJ Lohas Co., Ltd.) ;
  • Kim, Kun-Woo (Plant Resource Major, School of Bioresource Science, Andong National University) ;
  • Yoon, Kyung-Young (Dept. of Food and Nutrition, Yeungnam University)
  • 장혜림 (영남대학교 식품영양학과) ;
  • 임희진 (영남대학교 식품영양학과) ;
  • 이유진 ((주)비제이로하스) ;
  • 김건우 (안동대학교 생명자원과학부 생약자원학전공) ;
  • 윤경영 (영남대학교 식품영양학과)
  • Received : 2012.02.16
  • Accepted : 2012.03.26
  • Published : 2012.06.30
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Abstract

This study investigated the preference and recognition of cooked rice mixed with multigrains. The data for the analysis was collected from 464 people who were residing in Seoul, Gyeongsang and Jeolla area, and analyzed by the SPSS 18.0 program. The result showed that 77.8% of the respondents liked cooked rice mixed with multigrain, showing significant difference by age (p<0.001) and occupation (p<0.01). Of the respondents, 33.8% consumed cooked rice mixed with multigrains at least once a day, showing significant difference by gender (p<0.01), age (p<0.001) and occupation (p<0.001). The most popular type of grains to mix with rice were, in order, black rice (3.8)> brown rice (3.7)> barley (3.7)> proso millet (3.4)> foxtail millet (3.4)> SoRiTae (3.3)> sorghum (3.2)> adlay (3.2)> mung bean (3.1)> buckwheat (3.0)> BacTae (2.8). A total of 32.5% of the respondents answered that 21~30% was proper mixing ratio of multigrains-added cooked rice, showing age (p<0.001), occupation (p<0.001) and resident area (p<0.05). Three or four kinds of grains were preferred to mix cooked rice, showing significant difference by age and occupation (p<0.001). Of the respondents, 43.1% chose price reduction as the most desired improvement of multigrains in the market. Most of the subjects had affirmative view intake of cooked rice mixed with multigrains, but recognized that multigrains were expensive. From these results, this study will provide basic information for the increased availability of multigrains and optimization of the multigrain ratio mix.

본 연구에서는 잡곡의 이용 증대와 잡곡밥의 혼합비율 최적화를 위한 기초 자료를 제공하고자 곡류와 두류를 혼합한 잡곡밥의 기호도 및 인식을 조사하였다. 2011년 5월 9일부터 5월 29일까지 총 600부의 설문지를 배부하였으며, 통계 분석이 가능한 464명의 설문지가 최종 분석에 사용되었다. 조사대상자의 일반사항을 조사한 결과, 성별은 남성 58.8%, 여성 41.2%로 나타났으며, 연령은 10대가 37.1%로 가장 많았고, 직업은 학생이, 지역은 경상도가 가장 높은 비율을 차지하였다. 잡곡밥 선호여부로는 조사대상자의 약 78%가 잡곡밥을 좋아한다고 응답했으며, 10대와 20대보다 50대와 60대 이상의 비율이 높은 것으로 나타났다. 잡곡밥의 섭취빈도는 '매일'이 약 34%로 가장 높은 것으로 보아 대부분의 가정에서 잡곡밥이 매일 소비되고 있음을 나타내주었으며, 흑미, 현미, 보리의 기호도가 유의적으로 높아 실제로 잡곡밥에 흑미, 현미, 보리를 주로 혼합하여 섭취하는 것으로 보인다. 또한, 다양한 매체를 통해 얻어진 정보로 인해 선호하는 잡곡의 혼합비율을 30% 이하로 응답한 비율이 높았으며, 잡곡밥에 첨가되는 잡곡수로 '3~4가지'를 가장 선호하는 것으로 나타났다. 시중에서 판매되고 있는 잡곡의 개선사항을 조사한 결과, '가격인하'의 응답률이 43.1%로 가장 높게 나타났으며, '종류의 다양화' 또한 높은 비율을 차지하였다. 이상의 결과, 잡곡밥에 대해 소비자들이 건강에 좋다는 인식으로 긍정적인 견해를 보이고는 있으나 시중에 판매되고 있는 잡곡의 가격이 부담스러운 것으로 판단된다. 따라서 잡곡밥에 대한 대중적인 보급과 이용가능성을 증대시키기 위한 다양한 노력이 필요할 것이다. 또한 건강지향적인 잡곡밥의 섭취를 위해서 본 연구 결과를 토대로 각 연령층의 특성과 기호에 맞는 잡곡의 선정 및 혼합비율에 대한 체계적인 연구가 진행되어야 할 것으로 사료된다.

Keywords

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