된장에 대한 인식과 된장 분말 상품화 필요성에 대한 연구

A Study on the Recognition of Soybean Paste and the Necessity for Commercialization of Soybean Paste Powder

The purpose of this study was to improve the recognition of soybean paste powder. The questionnaire was provided to 400 women in Jeollanam-do and we received 384 responses(96.0%). 350 copies(87.5%) were used for final analysis using the SPSS. First, most of women in Jeollanam-do thought the nutritional composition of soybean paste is excellent but it needs to be improved salinity(p<.001). And they intaked soybean paste soup once or twice per week, and thought that the foods related to soybean paste is various. Most of subjects made the soybean paste at home. The most considered factor when choosing the soybean paste were taste, and the soybean paste was normally kept in the refrigerator. Second, most of subject acquired the knowledge and information of seasoning powder from TV or radio(45.4%), and 181(51.7%) women of subject use the seasoning powder. The most frequently used seasoning powder was the anchovy powder(40.4%). 60.8% women had an intention to buy the soybean paste powder product if developed. Third, Women in Jeonnam recognized that they needed odourless, various tastes, various capacity, various packing forms and reasonable price of soybean paste powder Fourth, recognition of the subject s soybean paste by age showed significantly different at the nutritional composition(p<.001), the recognition of kind of soybean paste foods(p<.001), storage type(p<.001), respectively. Fifth, recognition of the subject s necessity for commercialization of soybean paste powder by age showed significantly different at odourless soybean paste powder(p<.05), soybean paste powder of variety of flavors(p<.01), soybean paste powder considering the capacity(p<.01), respectively.