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KMID : 1011620070230040452
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 4 p.452 ~ p.460
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Cooking Technique Deve1opoment to Improve the Taste of Cooked Rice : A consumer survey on purchasing rice and cooked rice consumption
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한귀정:Han Gwi-Jung
이혜연:Lee Hye-Yoen/박희정:Park Hee-Joeng/박영희:Park Young-Hee/조용식:Cho Yong-Sik
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Abstract
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As a preliminary study for developing cooking techniques to improve cooked rice flavor, we surveyed consumer perceptions on purchasing rice and the consumption of cooked rice. The quantity of rice purchased by consumers was in the range of 10~20 kg. The purchase criterion for 50% of the subjects was the taste of the cooked rice, and half of the subjects bought their rice at a supermarket. A majority (90%) of the subjects consumed the rice within 1 to 4 months, storing it raw in the package (32.4%) or in a container at room temperature. The rice was cooked for 2 to 5 persons (65%), 1 to 2 times a day (70%) with a pressure cooker (76%). The rice and water volume were measured by eye. The cooked rice was eaten immediately (41.8%) or in 1 to 2 days (48.6%) by keeping it in an electric cooker (63.6%). The subjects perceived the rice cultivar (37.9%) as the major factor for the cooked rice flavor, as well as ihe region of origin (21.3%), and storage period (11.9%); the cultivais of Ilmi, Ilpoom and Chuchung were preferred. In conclusion, the consumers regard rice as a principal food; however, the methods to measure rice and water are not standardized. To improve the taste of cooked rice, consumers depend on cooking equipment and ihe rice cultivar.
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KEYWORD
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rice purchase, cooked rice, consumption, consumer perception
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