The Survey of Housewives' Perception for the Development of Refrigerated Convenience Foods for Koreans

한국형 냉장편의식 개발을 위한 주부들의 인식 조사

  • Kwak, Tong-Kyung (Department of Food & Nutrition, Yonsei University) ;
  • Lee, Kyung-Eun (Department of Food & Nutrition, Yonsei University) ;
  • Park, Hye-Won (Department of Hotel Culinary Arts, Shinheung Junior College) ;
  • Ryu, Kyung (Department of Food & Nutrition, Yonsei University) ;
  • Choi, Eun-Jung (Department of Food & Nutrition, Yonsei University) ;
  • Hong, Wan-Soo (Department of Food & Nutrition, Dongduck Wowem's University) ;
  • Jang, Hye-Ja (Department of Food & Nutrition, Yonsei University) ;
  • Kim, Sung-Hee (Department of Food & Nutrition, Yonsei University)
  • 곽동경 (연세대학교 식품영양학과) ;
  • 이경은 (연세대학교 식품영양학과) ;
  • 박혜원 (신흥전문대학 호텔조리과) ;
  • 류경 (연세대학교 식품영양학과) ;
  • 최은정 (연세대학교 식품영양학과) ;
  • 홍완수 (동덕 여자대학교 식품영양학과) ;
  • 장혜자 (연세대학교 식품영양학과) ;
  • 김성희 (연세대학교 식품영양학과)
  • Published : 1997.11.30


To provide basic information for the development of refrigerated convenience foods for Koreans, 492 house-wives residing in Seoul and Kyunggi Province were surveyed concerning satisfaction of buying precooked convenience foods, frequency of using them, preferred Korean dishes, and willingness to buy the convenience foods if they are developed. Statistical data analysis was completed using SAS package program. The satisfaction mean score of the marketed precooked convenience foods was 2.73 out of 5 and the housewives were least satisfied with feed additives and sanitation factors. The factors affecting satisfaction in purchasing were sanitation, taste, variety of type, nutrition, price, and food additives for side-dishes sold refrigerated or at room temperature, and taste, sanitation, variety of type, price, nutrition, and food additives for frozen prepared foods in order respectively. The frequency of using the precooked convenience foods was generally low but that of using the pickled dishes, Jokbal Soondae, and frozen prepared foods was relatively high. The answer of 'the thought that meals should be prepared in households' was the primary reason for avoiding using the precooked convenience foods and 'no time to cook' was the most frequent answer among the reasons for using them. Currently, the precooked convenience foods were used for snacks mainly, but the usages to be expected to increase were for lunchbox, main dishes, snacks, side dishes, special occasions foods, and leisure foods in order. Based on preference and buying priority, the dishes needed to be developed as refrigerated convenience foods among Korean dishes were identified. The result showed that 'preference' was not consistent with buying priority and the housewives perceived the factor of 'convenience' more importantly than 'preference' in purchasing the convenience foods.