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KMID : 1011620180340030301
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 3 p.301 ~ p.310
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Foreigner Needs and Preference for Korean HMR Product Prepared with Halal Standard
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Kim Ji-Na
Lee Kun-Jong
Park Hyun-Ji
Lee Hyeon-Min
Shin Weon-Sun
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Abstract
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Purpose: The objective of this study was to develop export strategic home meal replacement (HMR) recipes for Halal retort food certification by analysis of manufacturing practices for certified Halal retort food processes.
Methods: Selected retort foods in Halal meeting were prepared in laboratories. The frequency of consumer preference was examined. For this, an export strategic menu was surveyed and analyzed using a questionnaire. Based on the results of the first survey in Korea, a second survey was conducted for the sensory evaluation of Halal retort foods in Kuala Lumpur, Malaysia. The results of the second survey were analyzed by the response methods. In order to achieve the objective of this study, a consumer panel was formed and operated. We investigated developing Halal retort foods based on appearance, fragrance, saltiness, sweetness, texture, harmony of ingredients, off-flavor, and overall acceptability of Kimchi-pilaff (KP), Bulgogi-pilaf (BP), and Dolsot-pilaf (DP), which are commonly used in Korean style foods.
Results: In the Malaysia survey results (9 scoring test), they preferred KP (7.1score) compared to BP (6.43 score) and DP (6.39 score) (p<0.001). In each category, KP showed high score compared to BP and DP samples.; appearance (KP 6.64 score, BP 6.45, DP 6.04 score), fragrance (KP 7.10 score, BP 6.20, DP 6.16 score), saltiness (KP 7.20, BP 6.35 score, DP 5.97 score), sweetness (KP 6.77, BP 6.28 score, DP 6.0score), harmony (KP 7.13 score, BP 6.47 score, DP 6.39 score), and off taste (KP 3.40, BP 3.69, DP 6.9 score). The study results show an export strategic developing menu as follows: First, export strategic menu development was conducted for BP and KP. χ²-test of general factor (gender, age, religion) was conducted. There was no difference.
Conclusion: KP was a major retort food and has similar potential power or can be developed as an export strategic Halal food. Furthermore, we were developed foods through many expert meetings. So, we need to develop more HMR recipes.
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KEYWORD
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Halal retort food, Kimchi-pilaf, consumer need, sensory evaluation
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