16 (09-31-수정).hwp

Size: px

Start display at page:

Download "16 (09-31-수정).hwp"

윤조 모
5 years ago
Views:

1 J Korean Soc Food Sci Nutr 한국식품영양과학회지 45(1), 6~136(2016) 장류를이용하여조리하는한식메뉴에대한성인기호도조사 부고운 배현주 대구대학교식품영양학과 Survey on Menu Preferences of Adults for Korean Food Made from Korean Traditional Sauces Goun Boo and Hyun-Joo Bae Department of Food and Nutrition, Daegu University ABSTRACT This study was performed to investigate menu preferences of adult customers for Korean food made from Korean traditional sauces. A total of 62 valid responses were used for data analysis. Statistical analyses were conducted using the SPSS package program (ver 20.0). The results of this study are summarized as follows: overall preferences were highest for braised spareribs, followed by braised short ribs, grilled beef ribs, and bulgogi. On the other hand, overall preferences were lowest in eggplant namul, followed by squid and radish, and grazed lotus roots and burdock. Female's overall preferences were significantly higher than male's for nine menu items, including japchae and seasoned acorn starch curd with vegetables, whereas male's overall preferences were significantly higher than female's for 1 menu items, including grilled deodeok and frozen pollack stew. Moreover, the menu item that was most significantly preferred was soybean sprouts in subjects aged under 20 years and Korean meatballs in subjects in their twenties. Subjects in their forties showed significantly higher preferences for 15 menu items, including braised hairtail, grilled deodeok, and seasoned and grilled yellow corvina compared to other age groups. Furthermore, menu preferences of production service workers were significantly higher than other groups for frozen pollack stew, loach stew, grilled dried pollack, steamed dry pollack, dried pollack, eggplant namul, and seasoned and grilled yellow corvina, whereas menu preferences of official professional workers and students were significantly higher than those of production service workers for braised short ribs, grilled beef ribs, seasoned and simmered chicken, mixed noodles, Korean meatballs, stir-fried rice pasta with vegetables, spicy soft bean curd stew, japchae, mung bean jelly mixed with vegetables and beef, bibimbap, and stir-fried squid. The results show that menu preferences of adults customers differed depending on gender, age, and occupation. In conclusion, the results of this study should provide foodservice managers with information about menu planning for target customers of commercial or non-commercial foodservice cafeterias and recipe development of low-sodium Korean foods. Key words: Korean food, Korean traditional sauce, menu preferences, menu planning 서 우리나라는예로부터발효음식인장류의제조기술이발달하였고여러가지음식의간을맞추고음식의색을낼때뿐만아니라감칠맛을내는조미료로장류를널리사용해왔다 (1,2). 최근우리나라장류시장규모는해마다꾸준히증가하고있으며 20년출하액기준으로총장류시장규모는약,00억원대로이중고추장이약 3,000억원, 된장이약 1,500억원, 간장이약 2,00억원의시장을형성하고있다 (3). 향후여성의사회진출이더욱증가하고, 핵가족화 1인가구의증가와더불어주거공간의현대화등의요인으 Received 24 September 2015; Accepted 2 December 2015 Corresponding author: Hyun-Joo Bae, Department of Food and Nutrition, Daegu University, Gyeongsan, Gyeongbuk 3453, Korea bhj@daegu.ac.kr, Phone: 론 로직접장류를담그는가정이줄어들면서시판장류의이용은더욱증가할것으로예상된다 (4). 한편 2013년국민건강영양조사결과에따르면한국인의나트륨섭취량은평균 4,027.5 mg으로세계보건기구의 1일나트륨권장섭취량인 2,000 mg의 2배이상으로높았다. 나트륨의주요급원식품은소금, 배추김치, 간장, 된장, 라면, 고추장순으로높았고이들 6가지식품으로부터의나트륨섭취량이전체섭취량의 5.7% 였다 (5). 장류의제조과정에서다량의소금이들어가기때문에장류를이용한음식을과다섭취시에는나트륨섭취량이증가할수있으므로 (6,7) 저염장류의개발과함께이를이용하여조리하는저나트륨메뉴조리법의개발도필요하다 (7). 또한관련연구수행을위해서는장류를이용하여조리하는한식중선호하는메뉴에대한조사결과가필요하다고생각된다. 기호도가높은메뉴에대해저나트륨조리법을개발한다면더빠른시간

2 성인의한식메뉴기호도조사 7 내에실생활에서활용가능할것으로기대되며이과정에서식사를통한나트륨의섭취량을적정권장수준까지효과적으로감소시킬수있을것이라고판단된다. 그러나한국음식기호도와선호도에대한선행연구결과를살펴보면주로외국인을대상으로한국음식기호도와선호도를조사하였고 (-), 급식소제공메뉴를중심으로기호도를조사한연구가일부있으나 (11-16) 조사대상자가산업체근로자나대학생등으로한정적이고, 조사내용또한일부메뉴에국한되어있다. 특히장류를이용하여조리한한식메뉴에대해성인의연령이나성별, 직업등의특성을고려하여기호도를분석한연구결과는부족하다. 따라서본연구에서는저나트륨한식메뉴조리법개발을위한기초연구의일환으로장류를이용하여조리하는한국음식에대한우리나라성인남녀의기호도를조사 분석하고이결과를활용하여기호도가높은한식메뉴로구성된급식식단을제안하고자하였다. 내용및방법장류를이용하여조리하는한식대표메뉴선정한식대표메뉴선정을위해한국음식조리서 15종 (17-31) 에수록된음식을주식류, 국류, 찌개 탕 전골류, 찜 편육류, 구이류, 볶음류, 조림류, 전류, 생채류, 숙채류, 장아찌류등으로구분한후각조리서에수록된메뉴의빈도를조사하였다 (Table 1). 또한음식명의영문표기는한국음식의표준영문표기를작성한참고문헌 (32,33) 을기준으로작성하였다. 분석대상한국음식조리서에수록된음식중장류를이용하여조리하는메뉴는각조리서별로 20종이상씩수록되어있었다. 이중도라지오이생채, 잡채, 탕평채가각 14건, 비빔밥, 된장찌개, 육개장이각 13건, 비빔국수, 쇠고기미역국, 북어국, 닭찜, 쇠갈비구이, 더덕구이, 쇠고기장조림이각 건순으로수록빈도가높았다. 메뉴빈도분석결과와식품영양학과및전통조리학과교수, 전문급식업체메뉴개발팀장, 학교급식소영양사, 병원임상영양사등으로구성된전문가자문단의검토의견을종합하여장류를이용하여조리하는한식대표메뉴 65종을기호도조사항목으로선정하였다. 장류를이용하여조리하는한식메뉴의기호도조사설문조사대상은수도권 ( 서울특별시, 인천광역시, 경기도 ), 중부권 ( 대전광역시, 충청남 북도, 세종특별시 ), 경상권 ( 대구광역시, 부산광역시, 울산광역시, 경상남 북도 ), 전라권 ( 광주광역시, 전라남 북도 ) 등총 4개권역으로분류한후성별, 연령, 직업등을고려하여편의표본추출하였다. 또한설문조사대상자는추후연구결과의활용도를고려하여성인남녀중대학생또는직장인으로한정하였다. 설문조사는 2014년 2월 14일부터 3월 30일까지실시하였고, 설문조사 담당자가조사대상자들에게직접연구목적을설명한다음설문지를배부하고설문후즉시회수하거나우편으로설문지를회수하였다 ( 자기기입식 ). 설문내용은조사대상자의성별, 연령, 결혼여부, 직업, 거주지등일반사항에대해서 5문항과장류를이용하여조리하는한식메뉴 65종에대한기호도조사문항으로구성하였다. 기호도는 7점척도 (1: 매우싫다 ~4: 보통이다 ~7: 매우좋다 ) 를사용하여평가하였다. 설문지는본조사실시전성인남녀 20명에게예비조사를실시하여음식명등을조사대상자에게익숙한이름으로최종수정하였다. 총 1,000부의설문지를배부하였고, 최종적으로 62부를회수하였다 ( 회수율 6.2%). 기호도통계분석후에는이결과에근거하여사무 전문직, 생산 서비스직, 대학생을대상으로운영하는급식소에서효과적으로활용가능한기호도가높은식단 5종씩을제안하였다. 통계분석방법회수한설문지는 SPSS 통계패키지 (ver 20.0, SPSS Inc., Chicago, IL, USA) 를사용하여통계분석하였다. 조사대상자의일반특성에대해서는빈도와백분율을구하였고, 성별에따른메뉴기호도차이분석을위해 t-test를실시하였다. 또한조사대상자의연령대와직업군에따른기호도차이분석을위해분산분석을실시하였고, 그룹간에유의적인차이가있는경우에는던컨검정을실시하여유의성을검증하였다. 결과및고찰조사대상자의일반특성조사대상자의일반특성은 Table 2와같다. 조사대상자는남자가 3명 (41.4%), 여자가 564명 (5.6%) 이었고, 연령은 20세이상 ~30세미만이 44.4% 로가장많았으며, 주거주지는수도권이 2.1%, 중부권이 24.0%, 경상권이 30.%, 전라권이 17.0% 였고조사대상자의직업은사무 전문직이 31.0%, 생산 서비스직이 2.6%, 대학생과대학원생을포함한학생그룹이 40.4% 였고, 결혼여부는미혼이 62.%, 기혼이 37.1% 였다. 주식류와국 찌개 탕류의기호도조사결과조사대상자의성별, 연령, 직업군에따른주식류와국 찌개 탕류의기호도차이를분석한결과는 Table 3과같다. 주식류의전체기호도는비빔밥 (5.41) 이가장높고떡국 (4.2) 이가장낮았다. 이결과는일품요리중비빔밥의기호도가다른일품요리보다높다는선행연구결과 (11,13,15, 34) 와일치하였다. 주식류의성별에따른기호도차이를살펴보면특히비빔밥은여자의기호도가남자에비해유의적으로높았고 (P<0.01), 직업군에따른비빔밥의기호도는사무 전문직군과학생군이생산 서비스직군에비해유의적으

3 부고운 배현주 Table 1. The frequency analysis of 65 Korean foods made with Korean traditional sauces in 15 Korean food recipe books Korean food No. of reference Total ) Bibimbap Mixed noodles Noodle in clear broth Sliced rice pasta 13 2 Beef and seaweed Dried pollack Clear beef Spinach with soybean hot pasted Chilled cucumber Soybean sprouts Squid and radish Soybean paste stew Spicy beef and leek Spicy soft bean curd stew Frozen pollack stew Mixed mushroom hot pot Pureed soybean stew Beef short ribs Gochujang stew Loach stew Braised short ribs Seasoned and simmered chicken Steamed dry pollack Braised spareribs Pressed and boiled beef shank slices Spicy angler fish with soybean sprouts Grilled beef ribs Grilled deodeok Grilled dried pollack Grilled short rib meat patties Seasoned and grilled yellow corvina Sauteed dry anchovy Bulgogi Stir-fried squid Stir-fried pork Stir-fried baby octopus Stir-fried rice pasta with vegetables Sauteed dry shrimps Simmered beef in soy sauce Braised hairtail Braised mackerel Grazed lotus roots Grazed burdock Braised sole Korean meatballs Pollack pancake Pan-fried shiitake mushroom Bellflower roots and cucumber salad Seasoned acorn starch curd with vegetables Korean lettuce salad Seasoned cabbage Spicy freshwater snails

4 성인의한식메뉴기호도조사 Table 1. Continued Korean food Japchae Mung bean jelly mixed with vegetables and beef Chwi-namul Blanched and seasoned spinach Fiddlehead namul Naengi namul Eggplant namul Mung bean sprouts namul Seasoned winter grown cabbage with soybean paste No. of reference Total Pickled wild sesame leaves Pickled garlic stems Pickled onions Total ) 1: stable food, 2:, 3: stew, tang, beef and vegetables casserole, 4: steamed foods, pyeonyuk, 5: broiling and grilling, 6: sauteing, 7: simmered and glazed dish, : pan fried meat and vegetables in egg batter, : fresh vegetables with seasoning, : potherb, 11: vegetables soaked in soy bean sauce. 6 3 Table 2. General characteristics of the subjects Variables n (%) Gender Age (years) Residential district Occupational group Marital status Male Female <20 20 <30 30 <40 40 Seoul-Incheon & Gyeonggi-do Chungcheong-do Gyeongsang-do Jeolla-do Office or professional workers Production or service workers College or university students Married Single 3 (41.4) 564 (5.6) 1 (11.4) 427 (44.4) 201 (20.) 224 (23.3) 270 (2.1) 231 (24.0) 27 (30.) 164 (17.0) 2 (31.0) 275 (2.6) 3 (40.4) 357 (37.1) 605 (62.) Total 62 (0.0) 로높았다 (P<0.05). 이결과는전북지역산업체의관리 연구직근로자그룹에서비빔밥의기호도가가장높았고생산직그룹에서는잡곡밥, 흑미밥, 비빔밥순으로기호도가높았다는연구결과와유사하였다 (16). 또한비빔국수는비빔밥과마찬가지로사무 전문직군과학생군의기호도가생산 서비스직군에비해유의적으로높았다 (P<0.001). 한편국수장국과떡국은생산 서비스직군의기호도가학생군에비해유의적으로낮았다 (P<0.01). 그리고연령에따른주식류의기호도차이분석결과비빔국수는 20세미만인그룹이 40세이상인그룹에비해기호도가유의적으로높았다 (P<0.05). 국류의전체기호도는쇠고기미역국 (5.17), 쇠고기무국 (4.3) 순으로높았고오징어무국 (4.0), 오이미역냉국 (4.15) 순으로낮았다. 이결과는대구지역서비스직종사자를대상으로한연구 (34) 에서국류중쇠고기국의기호도가높게조사된결과와도유사하였다. 성별에따른기호도차이분석결과남자의기호도가여자에비해유의적으로높은국종류는쇠고기무국 (P<0.05), 북어국 (P<0.001), 오징어무국 (P<0.01) 이었고, 쇠고기미역국은여자의기호도가남자에비해유의적으로높았는데 (P<0.01), 이결과는미역국이여자의기호도가남자보다높다는선행연구 (15) 결과와유사하였다. 연령에따라서는 40세이상그룹의기호도가다른연령그룹에비해유의적으로높은음식은배추된장국과북어국이었으며 (P<0.001), 특히북어국은생산 서비스직군의기호도가다른직군에비해유의적으로높았다 (P<0.001). 그리고 20세미만그룹은다른연령그룹에비해콩나물국에대한기호도가유의적으로높았고 (P<0.01), 오징어무국에대한기호도는유의적으로낮았다 (P<0.01). 또한쇠고기미역국은 20세미만그룹이 40세이상그룹에비해, 학생군이직장인군에비해기호도가유의적으로높았다. 한편오이미역냉국은 30세이상그룹의기호도가 30세미만그룹에비해유의적으로높았으며 (P<0.001), 학생직군의기호도가직장인에비해유의적으로낮았다 (P<0.001). 찌개 탕 전골류의전체기호도는된장찌개 (5.46), 갈비탕 (5.3), 순두부찌개 (5.2) 순으로높았고추어탕 (4.26), 콩비지찌개 (4.36) 순으로낮았다. 대구지역서비스직근로자를대상 (34) 으로한연구는된장찌개의기호도가찌개류중가장높았고, 전북지역의산업체근로자대상 (16) 으로한연구에서는김치찌개다음으로기호도가높았고, 서울, 경기, 천안지역의성인을대상으로한식메뉴의선호도를

5 130 부고운 배현주

6 성인의한식메뉴기호도조사 131 조사한연구 (35) 에서는여러메뉴중된장찌개의선호도가가장높아전반적으로된장찌개는여러계층에게선호되는메뉴라는것을알수있었다. 또한산업체근로자대상연구 (36) 에서찌개류에서는된장찌개를, 탕류에서는갈비탕의기호도가높았던결과와유사하였다. 찌개 탕 전골류의성별에따른기호도분석결과, 콩비지찌개 (P<0.001), 고추장찌개 (P<0.001), 동태찌개 (P<0.001), 갈비탕 (P<0.05), 추어탕 (P<0.001) 은여자에비해남자의기호도가유의적으로높았다. 한편연령에따른기호도차이분석결과 30세미만그룹이다른그룹에비해기호도가유의적으로높았던메뉴는육개장 (P<0.01) 과갈비탕 (P< 0.001) 이었고, 40세이상그룹의기호도가다른그룹에비해유의적으로높았던메뉴는동태찌개 (P<0.001) 와추어탕 (P<0.001) 이었다. 그리고직업에따른찌개 탕 전골류의기호도차이분석결과순두부찌개는사무 전문직군과학생직군의기호도가생산 서비스직군에비해유의적으로높았으며 (P<0.01), 동태찌개, 추어탕은생산 서비스직군의기호도가다른직군에비해유의적으로높았다 (P<0.001). 또한학생직군의경우갈비탕과육개장의기호도가다른직군에비해유의적으로높았다 (P<0.001). 주메뉴의기호도조사결과급식 외식식단에서주메뉴로활용할수있는한식메뉴에대해성별, 연령별, 직업군별에따른기호도를차이분석한결과는 Table 4와같다. 주메뉴중전체기호도가높은것은돼지갈비찜 (5.70), 쇠갈비찜 (5.6), 쇠갈비구이 (5.6), 불고기 (5.61), 떡갈비구이 (5.54) 의순이었고, 전체기호도가낮은메뉴는가자미조림 (4.17), 북어찜 (4.23), 북어구이 (4.2) 의순이었다. 조림류에서는쇠고기장조림 (5.26) 과갈치조림 (5.01) 의기호도가높았는데, 이결과는선행연구 (34) 결과와유사하였다. 본연구결과에서도다른선행연구 (,37) 결과와같이전반적으로쇠고기와돼지고기를이용하여조리한음식이생선을이용하여조리한음식보다기호도가높다는것을알수있었다. 생선과해산물을이용하여조리하는주메뉴중에서는낙지볶음 (5.24) 과갈치조림 (5.01) 의기호도평균이 5점이상으로비교적기호도가높은것으로조사되었다. 특히갈치조림은 40세이상인그룹의기호도가다른연령그룹에비해유의적으로높았고 (P<0.001), 생산 서비스직군의기호도가학생직군에비해유의적으로높았다 (P<0.05). 성별에따른기호도차이분석결과여자의기호도가남자보다유의적으로높은메뉴는닭찜 (P<0.05) 과아귀찜 (P< 0.05) 이었고, 남자의기호도가여자에비해유의적으로높은메뉴는북어찜 (P<0.001), 조기양념구이 (P<0.01), 불고기 (P<0.05), 사태편육 (P<0.05), 북어구이 (P<0.05) 등이었다. 연령그룹별로기호도가높은한식메뉴를살펴보면, 20세 미만그룹에서는돼지갈비찜, 쇠갈비찜, 제육볶음, 쇠갈비구이, 불고기순으로, 20세이상 30세미만그룹에서는돼지갈비찜, 쇠갈비찜, 쇠갈비구이, 떡갈비구이, 불고기순으로, 30세이상 40세미만그룹에서는쇠갈비구이, 불고기, 쇠갈비찜, 돼지갈비찜, 떡갈비구이순으로, 40세이상인그룹에서는갈치조림, 쇠갈비찜, 쇠갈비구이, 조기양념구이, 불고기순으로기호도가높았다. 이와같은결과는선행연구 (35) 에서 20~30대연령층에서육류에대한선호도가높았다는결과와유사하다. 특히 40세이상그룹의기호도가다른연령그룹에비해유의적으로높은메뉴는갈치조림, 조기양념구이, 북어찜, 북어구이, 가자미조림이었고 (P<0.001), 돼지갈비찜, 닭찜, 쇠갈비구이, 떡갈비구이, 불고기, 제육볶음, 쇠고기장조림에대한기호도는다른연령그룹에비해유의적으로낮았다 (P<0.001). 따라서 40세이상인그룹은연령이낮은그룹에비해생선요리에대한기호도가유의적으로높고육류요리에대한기호도는유의적으로낮다는것을알수있었다. 그리고 30세미만그룹은 40세이상그룹에비해돼지갈비찜, 쇠고기장조림, 사태편육에대한기호도가유의적으로높았고 (P<0.001), 20세미만그룹은다른연령그룹에비해조기양념구이 (P<0.001), 북어구이 (P<0.001), 고등어조림 (P<0.05) 에대한기호도가유의적으로낮았다. 직업군에따른기호도차이분석결과사무 전문직군의기호도가높은한식메뉴는쇠갈비구이, 쇠갈비찜, 돼지갈비찜, 떡갈비구이, 불고기순이었고, 생산 서비스직군의기호도가높은주메뉴는쇠갈비구이, 쇠갈비찜, 돼지갈비찜, 불고기, 갈치조림, 떡갈비구이순이었으며, 학생직군의기호도는돼지갈비찜, 쇠갈비찜, 불고기, 떡갈비구이, 쇠갈비구이순으로높았다. 직업별로주메뉴의기호도순위는유사하였으나, 생산 서비스직군은다른그룹보다북어찜 (P<0.001), 조기양념구이 (P<0.05), 북어구이 (P<0.001) 의기호도가유의적으로높았고, 학생직군에비해갈치조림의기호도가유의적으로높았다 (P<0.05). 반면에생산 서비스직군은사무 전문직군과학생직군에비해쇠갈비찜 (P<0.001), 돼지갈비찜 (P<0.001), 닭찜 (P<0.001), 쇠갈비구이 (P<0.001), 떡갈비구이 (P<0.001), 제육볶음 (P<0.001), 쇠고기장조림 (P<0.001), 오징어볶음 (P<0.05) 등의기호도가유의적으로낮았다. 한편학생직군이다른그룹에비해기호도가유의적으로높은메뉴는돼지갈비찜, 사태편육, 떡갈비구이, 불고기, 제육볶음, 쇠고기장조림등이었고 (P<0.001), 기호도가유의적으로낮은메뉴는북어찜과북어구이였다 (P<0.001). 부메뉴의기호도조사결과급식 외식식단에서부메뉴로활용될수있는한식메뉴에대한성별, 연령별, 직업군에따른기호도차이분석결과는 Table 5와같다. 전체적인기호도는상추겉절이 (4.), 골뱅이무침 (4.), 잡채 (4.7), 도토리묵무침 (4.1), 봄동겉절이순으로높았고, 가지나물 (3.), 우엉조림 (4.11), 도라

7 132 부고운 배현주

8 성인의한식메뉴기호도조사 133 지오이생채 (4.), 마른새우볶음 (4.) 순으로낮았다. 부메뉴에대한기호도는조사항목모두 5점미만으로주메뉴의기호도평균에비해전반적으로낮았고부메뉴조사항목중에서는겉절이류에대한기호도가전반적으로높았으며, 기호도가높은메뉴중잡채는산업체근로자를대상으로한연구 (15) 에서도잡채의기호도가나물류와무침류중가장높았던결과와유사하였다. 한편장아찌류에서는깻잎장아찌의기호도가가장높았는데이는대구지역서비스직종사자를대상으로한연구 (34) 에서깻잎장아찌의기호도가높게나타난결과와유사하였다. 성별에따른부메뉴의기호도차이분석결과여자의기호도가남자보다유의적으로높은메뉴는궁중떡볶이 (P< 0.001), 도토리묵무침 (P<0.001), 잡채 (P<0.001), 탕평채 (P<0.001), 숙주나물 (P<0.01) 이었고, 남자의기호도가여자에비해유의적으로높은메뉴는더덕구이 (P<0.001), 마른새우볶음 (P<0.01), 육원전 (P<0.01), 표고버섯전 (P<0.01), 냉이나물 (P<0.05), 마늘종장아찌 (P<0.05) 였다. 잡채와탕평채의기호도가여자가남자에비해높게조사된결과는선행연구 (15) 결과와유사하였다. 연령별로기호도가높은메뉴는 20세미만인그룹에서는잡채, 골뱅이무침, 도토리묵무침, 멸치볶음, 궁중떡볶이순이었고, 20세이상 ~30세미만그룹은육원전, 잡채, 상추겉절이, 골뱅이무침, 궁중떡볶이순으로기호도가높았고, 30 세이상 ~40세미만인그룹에서는골뱅이무침, 더덕구이, 상추겉절이, 육원전, 도토리묵무침순으로, 40세이상인그룹에서는더덕구이, 멸치볶음, 봄동겉절이, 상추겉절이, 얼갈이배추된장무침순으로기호도가높았다. 부메뉴의기호도는 40세이상인그룹에서는다른연령그룹과비교했을때주로식재료가식물성인메뉴의기호도가전반적으로높다는것을알수있었다. 또한 20세미만그룹은다른연령그룹에비해더덕구이 (P<0.001), 동태전 (P<0.01), 표고버섯전 (P< 0.001), 도라지오이생채 (P<0.001), 취나물 (P<0.001), 냉이나물 (P<0.001), 가지나물 (P<0.001), 얼갈이배추된장무침 (P<0.001), 마늘종장아찌 (P<0.01), 양파장아찌 (P<0.001) 에대한기호도가유의적으로낮았다. 20세미만그룹은주메뉴에서는생선요리, 부메뉴에서는채소요리와전류및장아찌류에대한기호도가낮았다. 반면에 40세이상인그룹은더덕구이, 우엉조림, 취나물, 냉이나물, 가지나물, 얼갈이배추된장무침에대한기호도가다른연령그룹에비해유의적으로높았으나 (P<0.001), 육원전의기호도는유의적으로낮았다 (P<0.001). 한편궁중떡볶이는 20세미만그룹과 20 세이상, 30세미만그룹의기호도가다른그룹에비해유의적으로높았다 (P<0.001). 직업군에따른부메뉴의전체기호도가높은메뉴와낮은메뉴를살펴보면사무 전문직군의전체기호도는상추겉절이, 잡채, 골뱅이무침, 봄동걸절이, 육원전순으로높았고, 마른새우볶음 (3.5) 이가장낮았다. 생산 서비스직군의전체기호도는멸치볶음, 더덕구이, 봄동겉절이, 상추겉절이, 골뱅이무침순으로높았고, 탕평채 (4.04) 가가장낮았다. 그리고학생직군의전체기호도는잡채, 골뱅이무침, 도토리묵무침, 상추겉절이, 육원전, 궁중떡볶이순으로높았고, 가지나물 (3.54) 의기호도가가장낮았다. 이는강원도지역대학생대상연구 (3) 에서여대생이나물류중가지나물을가장싫어한다는결과와유사하였다. 직업에따른부메뉴기호도의차이분석결과생산 서비스직군이사무 전문직군과학생직군에비해기호도가유의적으로높은메뉴는가지나물이었고 (P<0.001), 기호도가유의적으로낮은메뉴는궁중떡볶이 (P<0.001), 육원전 (P< 0.001), 잡채 (P<0.01), 탕평채 (P<0.01) 였다. 또한학생직군이다른그룹보다기호도가유의적으로높은메뉴는도토리묵무침이었고 (P<0.01), 유의적으로낮은메뉴는더덕구이 (P<0.001), 표고버섯전 (P<0.001), 도라지오이생채 (P< 0.001), 냉이나물 (P<0.001), 가지나물 (P<0.001), 취나물 (P<0.01) 이었다. 위의결과를종합해볼때음식의기호도는성별, 연령별, 직업별로유의적인차이가있으므로급식 외식업체에서는고객의만족도향상을위한식단및메뉴개발시에주요고객의음식에대한기호도를정확하게분석하여적극반영해야할것이다. 기호도조사결과를반영한급식식단작성장류를이용하여조리하는한식메뉴에대한기호도분석결과를반영하여사무 전문직근로자, 생산 서비스직근로자, 대학생을대상으로운영되는단체급식소에서활용가능한 5종식단의예시를작성한내용은 Table 6과같다. 한끼식단구성시밥과배추김치는각식단별로공통항목으로동일하게작성하였고, 각직군에따른한식기호도조사결과 (Table 3~5) 를고려하여기호도가높게평가된메뉴를중심으로국 찌개 탕 전골류중 1종과주메뉴중 1 종, 부메뉴중 1종등으로식단을구성하였다. 본연구에서는각사업장단위로조사하기어려운메뉴기호도평가를장류를이용하여조리하는한식메뉴에대해실시하였고, 각메뉴별전체기호도뿐만아니라성별 연령 직업에따른기호도의차이를분석하였으므로이연구결과는급식 외식업체에서새로운메뉴개발과식단구성을위한참고자료로활용할수있을뿐만아니라주요고객층의특성에따라고객수응도가높은저나트륨한식메뉴를개발하고자할때기초자료로활용할수있으리라생각된다. 특히한식의주요나트륨급원인장류를이용하여조리하는메뉴의나트륨함량을낮추고자저염장류를이용하거나장류나소금의사용량을줄여서조리할때해당메뉴의염도저하로인해음식의맛이저하되고이에따라저나트륨메뉴에대한섭취자의수응도가감소할수있다. 이때고객의메뉴기호도가높은음식을중심으로하여우선적으로나트륨저감화조리법을적용하여저나트륨식단을개발한다면급식 외식업체에서제공하는저나트륨메뉴에대한고객의

9 134 부고운 배현주

10 성인의한식메뉴기호도조사 135 Table 6. Examples of menu consist of the popular Korean food made by Korean traditional sauces for three foodservice type Foodservice type Office Professional Production Service College or University Rice Rice Rice Rice Rice Soybean paste stew Beef and seaweed Spicy soft bean curd stew Beef short ribs Mixed mushroom hot pot Bulgogi Braised spareribs Seasoned and simmered chicken Korean meatball Braised hairtail Korean lettuce salad Japchae Blanched and seasoned spinach Bellflower roots and cucumber salad Chwi-namul Rice Rice Rice Rice Rice Dried pollack Clear beef Frozen pollack stew Beef and seaweed Soybean paste stew Stir-fried pork Braised hairtail Bulgogi Braised spareribs Seasoned and grilled yellow corvina Chwi-namul Eggplant namul Blanched and seasoned spinach Korean lettuce salad Seasoned winter grown cabbage with soybean paste Rice Rice Bibimbap Rice Rice Beef short ribs Beef and seaweed Clear beef Japchae Stir-fried pork Stir-fried rice pasta with vegetables Seasoned acorn starch curd with vegetables Mung bean sprouts namul Blanched and seasoned spinach Spicy soft bean curd stew Bulgogi Korean lettuce salad Japchae Spicy beef and leek Korean meatballs Mung bean jelly mixed with vegetables and beef 수응도를좀더높일수있을것으로기대된다. 요약전국의성인남녀총 62명을대상으로장류를이용하여조리하는한식메뉴 65종에대한기호도를조사한결과전체적으로기호도가높은메뉴는돼지갈비찜, 쇠갈비찜, 쇠갈비구이, 불고기, 떡갈비순이었고, 전체적으로기호도가낮은메뉴는가지나물, 오징어무국, 우엉조림, 도라지오이생채, 마른새우볶음순이었다. 그리고여자의기호도가남자에비해유의적으로높은메뉴는잡채, 도토리묵무침, 궁중떡볶이, 탕평채, 비빔밥, 쇠고기미역국, 숙주나물, 닭찜, 아귀찜이었고, 남자의기호도가여자에비해유의적으로높은메뉴는더덕구이, 동태찌개, 고추장찌개, 추어탕, 콩비지찌개등총 1종이었다. 또한 20세미만그룹의기호도가다른그룹보다유의적높은메뉴는콩나물국이었고 20세이상에서 30세미만그룹의기호도가유의적으로높은메뉴는육원전 이었다. 한편 40세이상그룹의기호도가유의적으로높은메뉴는갈치조림, 더덕구이, 조기양념구이, 동태찌개, 추어탕등총 15종이었다. 그리고생산 서비스직군의기호도가다른그룹보다유의적으로높은메뉴는동태찌개, 추어탕, 북어구이, 북어찜, 북어국, 가지나물, 조기양념구이였고, 사무 전문직군과학생직군은쇠갈비찜, 쇠갈비구이, 닭찜, 비빔국수, 육원전, 궁중떡볶이, 순두부찌개, 잡채, 탕평채, 비빔밥, 오징어볶음의기호도가생산 서비스직군보다유의적으로높았다. 본연구결과는저나트륨한식메뉴조리법개발을위한기초자료로활용할수있을뿐만아니라급식 외식업체의식단개발시에유용하게적용될수있을것으로기대된다. 감사의글본연구는 2013년도농림수산식품부한식세계화용역연구사업 ( 한식우수성 기능성사업 ) 의연구비지원 ( ) 에

11 136 부고운 배현주 의해수행되었으며이에감사드립니다. REFERENCES 1. Park GS Cookwise approach of slow food: focused on traditional fermented sauces. Korean J Soc Food Cookery Sci 20: Kim JH. 20. A study on the customer's perception of Korean traditional soy sauce and soybean paste products in Seoul and Gyeonggi-do. Korean J Nutr 45: Ministry of Agriculture, Food and Rural Affairs Processed food market report: Korean sauce. Korea Agro- Fisheries and Food Trade Corporation, Seoul, Korea. p Kim NY, Han MJ Recognition and consumption patterns of traditional doenjang and soy sauce housewives according to age in Seoul. Korean J Food Cookery Sci 23: Ministry of Health and Welfare Korea National Health and Nutrition Examination Survey Report. Ministry of Health and Welfare, Chungbuk, Korea. p Shin EK, Lee HJ, Lee JJ, Ann MY, Son SM, Lee YK. 20. Estimation of sodium intake of adult female by 24-hour urine analysis, dietary records and dish frequency questionnaire (DFQ 55). Korean J Nutr 43: Lim HS, Ko YS, Shin D, Heo YR, Chung HJ, Chae IS, Kim HY, Kim MH, Leem DG, Lee YK Sodium and potassium content of school meals for elementary and junior high school students in Daegu, Masan, Gwangju, and Jeju. J Korean Soc Food Sci Nutr 42: Seo KH, Lee S, Shin MJ Research on Korean food preference and the improvement of Korean restaurants for Japanese and Chinese students in Korea. Korean J Soc Food Cookery Sci 1: Jung HY, Jeon ER Preference for Korean food and satisfaction of dormitory foodservice by Chinese students studying at Mokpo national university. J Korean Soc Food Sci Nutr 40: Hong SP, Lee MA, Kim EM, Chae IS Sensory evaluation of Korean traditional foods for Americans. Korean J Food Culture 22: Hong H, Lee JS Survey on Korean food preference of college students in Seoul: focused on the staple food and snack. Korean J Nutr 3: Hong H, Kim JY, Lee JS Survey on Korean food preference of college students in Seoul: focused on side dishes. Korean J Nutr 3: Kim HY Food habits and food preferences of men working at industry. MS Thesis. University of Ulsan, Ulsan, Korea. 14. Han HM, Choi IS, Jung BM Food and meal preference of workers in the Chonnam Yeosu industrial area. Korean J Community Nutr 14: Baek OH, Kim MY, Lee BH Menu satisfaction survey for business and industry foodservice workers -focused on food preferences by gender-. Korean J Food Culture 22: Park NE A study on meal menu preference for industrial workers in Jeonbuk area. MS Thesis. Wonkwang University, Iksan, Korea. 17. Kang SE Korean dish for four season. Naneunbook, Seoul, Korea. p Kim BJ, Park SW, Park CR, Kim HJ Theory and practice of Korean foods. Hyungseul Publisher, Seoul, Korea. p Rural Development Administration Korean traditional local foods 1. daily food. Kyomunsa, Paju, Korea. p Rural Development Administration Korean cuisine with traditional various sauces. Modernplus, Seoul, Korea. p Bae YJ Korean food story. Baeksan Publisher, Seoul, Korea. p Park SR Healthy Korean foods. Woongjin Living House, Seoul, Korea. p Mook Editorial Department Korean foods. Woongjin Co., Seoul, Korea. p Yoon SS Korean foods: history and recipe. Soohaksa, Seoul, Korea. p Yum CA, Jang MS, Yoon SJ. 13. Korean food. 2nd ed. Hyoil Munhwasa, Seoul, Korea. p Jang SY Korean menu for home cooking. The Dong- A Ilbo, Seoul, Korea. p Cho CS, Han KS, Son JW, Jang JO, Choi YJ, Cha GH, Hong SA, Beak SE, Ahn SJ, Kim TH, Park KM, Lee CJ, Kim KJ, Paik JE, Kim GY, Han YS, Chung RW, Son HS, Yum CA, Heo JO. 1. Staple food, seasonings, garnishing, side dishes, and seasoned green. In Comprehensive Compilation of Korean Food. Hollym Publisher, Seoul, Korea. Vol 2, p Choi EH, Park KA, Oh BH, Lee YH, Lee JH, Choi SN, Han GS. 20. The aesthetics of Korean foods. Baeksan Publisher, Seoul, Korea. p Hong JS, Park HW, Park RS, Myung CO, Shin MH, Choi EJ, Yoon OH, Yoon JY, Shin EC, Jung HJ, Shin ET. 20. Traditional Korea cuisine. Kyomunsa, Paju, Korea. p Hwang HS, Han BR, Han BJ, Chung LN. 20. Korea traditional foods written by three generations. Kyomunsa, Paju, Korea. p Institute of Traditional Korea Food kinds of Korean foods. Jeelsiroo, Seoul, Korea. p Jeon HJ The dictionary of Korean food terminology. Kyomunsa, Paju, Korea. p The Korea Foundation Korean food guide in English. Cookand, Seoul, Korea. p Kim JS, Jeong SH A study on food behaviors and food preferences of the tourism transportation business managers in Daegu area by age. J East Asian Soc Dietary Life 14: Yoon HR The study of dinning-out behavior and preference on Korean foods by age groups. Korean J Food Culture 20: Lee JE, Kim HK. 16. Food preferences of men working at industry in Ulsan area. J Korean Diet Assoc 2: Lee KA, Jeong BY, Moon SK, Kim IS, Nakajima S, Nakamura S. 20. Comparisons of Korean and Japanese college students' eating habits and food preferences. J Korean Soc Food Sci Nutr 3: Choi YS, Yoo YJ, Kim JG, Nam SM, Jung ME, Chung CK Food preferences and nutrient intakes of college students in Kangwon province. J Korean Soc Food Sci Nutr 30:

16 (09-27-OK).hwp

16 (09-27-OK).hwp J Korean Soc Food Sci Nutr 한국식품영양과학회지 46(1), 115~122(2017) https://doi.org/10.3746/jkfn.2017.46.1.115 저나트륨한식메뉴에대한소비자기호도평가 부고운 1 백재은 2 배현주 1 1 대구대학교식품영양학과 2 부천대학교식품영양과 Evaluation on the Consumer Preference