한국 전통의 떡류와 한과류의 인지도 및 기호도에 관한 연구 : 대학생을 중심으로

다국어 초록 (Multilingual Abstract)

It is acknowledged that Korean climate is appropriate for doing rice farming. Since cultivating rice started between the fifth and sixth century B.C., it has been one of the most important business for making a living in Korea. Therefore, lots of recipes for rice have been developed and spread as traditional food. However, Duk and Han-gwa, which are the most popular food of rice as snacks or desserts, recently have been taken place of by western cake.
The purpose of this study is to investigate the knowledge and tastes of the university students about Duk and Han-gwa and to analyze the difference between the knowledge of the students who major in cooking and that of the students who don't. The reason university students were chosen to be questioned among Korean young people is that they can put great influences on the contemporary food culture. Moreover, by the researches on actual consumption for Duk and Han-gwa of university students, this study points some problems of Duk and Han-gwa and shows the ways how Duk and Han-gwa could be popularized.
The subjects of this study were selected from the students with cooking-related majors, who have studied about Duk and Han-gwa at class, and those with non-cooking majors who haven't have that experience. The methods used in the analysis were frequency analysis, Chi-square test, independent sample t-test, one-way ANOVA, and correlation analysis.
The result is as follows :
First, the recognition of Duk and Han-gwa was generally low except for the items that could easily be seen as either seasonable foods or festive foods. There was a significant difference in the average score of recognition for each kind of Duk and Han-gwa dependent on the major, gender, and grade.
Second, there was a significant difference in the average score of preference for each kind of Duk dependent on the major, gender, and grade; for each kind of Han-gwa dependent on gender, and grade, but not on the major of the subject.
Third, as a result of examining the perceptions of Duk and Han-gwa, it was found that most of the students knew moderately or little about those foods. Meanwhile, more than half of the students liked Duk, and Han-gwa. The reason they liked them was that those foods satisfied Korean tastes, while the reason of dislike was that the students were more familiar with western-style confections than with those foods. They answered they ate Duk and Han-gwa only on the special occasions, such as big holidays, or the ceremonies for the dead ancestors. Mostly, they answered they bought those foods at the conventional markets, the mills in the neighborhood, or the big malls. The factor they considered the most important at the time of purchase was the quality (taste), which demonstrates that the development of Duk and Han-gwa with new tastes and shapes that satisfy the Korean's tastes, in maintaining the traditional taste, is an urgent question.
Fourth, for the questions asking about the problems faced by Duk/Han-gwa manufacturing industry and the reasons of low usage, the students responded that buying those food itself was difficult because they couldn't easily find the place selling them. The result seems to demonstrate the present condition that there is almost no specialty stores for Duk and Han-gwa unlike the bakeries scattered all over the country.
In conclusion, for the popularization and industrialization of Duk and Han-gwa, as well as their activation and quality-improvement, the following measures are proposed: developing the products with new tastes and shapes by diversifying the ingredients and the shapes; popularizing the specialty stores to help consumers find them easily, and; promoting sales by intensifying the marketing strategies to publicize the food products.

목차 (Table of Contents)

• 제목 차례
• 제 1장 서론 = 1
• 제 1절 연구의 필요성 = 1
• 제 2절 연구의 목적 = 5
• 제 2장 문헌적 배경 = 7
• 제 1절 떡류 = 7
• 1. 떡류의 정의 = 7
• 2. 떡류의 역사적 고찰 = 8
• 3. 떡류의 종류별 고찰 = 13
• 제 2절 한과류 = 21
• 1. 한과류의 정의 = 21
• 2. 한과류의 역사적 고찰 =22
• 3. 한과류의 종류별 고찰 = 24
• 제 3장 연구 방법 = 30
• 제 1절 조사 대상 = 30
• 제 2절 조사 기간 = 31
• 제 3절 설문지 구성 = 32
• 1. 조사대상자의 인구사회학적 특성 = 32
• 2. 떡류와 한과류에 관한 인지도와 기호도 조사 문항 = 32
• 3. 떡류와 한과류의 의식과 이용현황에 관한 문항 = 32
• 4. 떡류와 한과류의 문제점과 대중화 방안에 관한 문항 = 33
• 제 4절 분석 방법 = 34
• 1. 빈도분석 = 34
• 2. Chi-Square = 34
• 3. 독립표본의 t 검정 = 34
• 4. 일원배치 분산분석 = 34
• 5. 상관분석 = 34
• 제 5절 연구의 제한점 = 35
• 제 4장 연구결과 = 36
• 제 1절 조사대상자의 인구사회학적 특성 = 36
• 제 2절 떡류와 한과류에 대한 인지도와 기호도 = 40
• 1. 떡류의 인지도 = 40
• 2. 떡류의 기호도 = 46
• 3. 한과류의 인지도 = 52
• 4. 한과류의 기호도 = 58
• 5. 인지도와 기호도 간의 상관관계 = 64
• 제 3절 떡류와 한과류에 대한 의식과 이용 현황 = 65
• 1. 떡류와 한과류에 대한 의식 조사 = 65
• 2. 떡류와 한과류에 대한 선호여부 = 70
• 3. 떡류와 한과류를 좋아하는 이유 = 74
• 4. 떡류와 한과류를 싫어하는 이유 = 76
• 5. 떡류와 한과류의 구입빈도 = 78
• 6. 떡류와 한과류의 구입장소 = 80
• 7. 떡류와 한과류 구입 시 중요하게 생각하는 요인 = 82
• 8. 떡류와 한과류를 집에서 만들어 본 경험 = 84
• 제 4절 떡류와 한과류에 대한 문제점과 대중화 방안 = 87
• 1. 떡류와 한과류 산업이 직면한 문제점 = 87
• 2. 떡류와 한과류가 양과류보다 이용이 저조한 이유 = 89
• 3. 떡류와 한과류의 대중화를 위한 과제 = 91
• 4. 떡류와 한과류의 산업화를 위한 과제 = 93
• 제 5장 결론 = 95
• 참고문헌 = 100
• 부록 : 설문지 = 105
• Abstract = 111