대한영양사협회학술지 (Journal of the Korean Dietetic Association)

  • 제17권1호
  • /
  • Pages.47-57
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  • 2011
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  • 1225-9861(pISSN)
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  • 2383-966X(eISSN)
대한영양사협회 (The Korean Dietetic Association)
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20대 소비자의 탁주 이용실태 및 만족도 조사

Consumption and Satisfaction Evaluation of Takju among Consumers Ages 20 to 29

  • 정은경 (숙명여자대학교 식품영양학과) ;
  • 김수정 (숙명여자대학교 식품영양학과) ;
  • 주나미 (숙명여자대학교 식품영양학과)
  • Jung, Eun-Kyung (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Kim, Soo-Jeong (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Joo, Na-Mi (Dept. of Food & Nutrition, Sookmyung Women's University)
  • 투고 : 2010.10.18
  • 심사 : 2010.12.28
  • 발행 : 2011.02.02
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초록

The purpose of this research was to investigate consumption and satisfaction of Takju (Makgeolli) among consumers ages 20 to 29 living in Seoul and Gyeonggi province. It was found that 86.2% of the respondents drank Takju once or twice a month, and the high satisfaction group drank Takju with a frequency of 8 times a month (P<0.01). Respondents selected market (44.4%) and restaurants (34.9%) as the most common place of purchase, whereas pub (42.2%) and Takju bar (32.8%) were the drinking places selected. Regarding the preferred ingredients, respondents liked pear the most followed by Lycium chinense, corn, pine nuts, ginseng, and citrus fruit. The most compatible foods with Takju were identified as Buchimgae (Jeon) (97.4%), Kimchi (45.6%), Bokkeum (36.4%), Namul & Muchim (25.0%), and Jjim (21.5%). Pajeon was mentioned as the most compatible food with Takju, followed by Bulgogi, Gamjatang, Agwijjim, Dubukimchibokkeum, and Ojingeotwigim. Regarding consumers' satisfaction of Takju, taste was the most highly valued, with color, price, alcohol content, function, flavor, diversity of raw materials, and accuracy of label also highly considered. Further, to formulate a plan to encourage consumption of Takju, the high satisfaction group decided that promotion of local festivals and events related to Takju, standardization of quality, creation of brands, expansion of distribution network, and organization of relevant departments are the most important compared to other items (P<0.05).

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