전주 막걸리 잔 디자인사례 연구

Background : Recently, Makgeolli is showing possibilities as a highly valuable product in the world along with the change of consumer awareness. Makgeolli is being recognized for its domestic and foreign growth possibilities as for being a well-being alcoholic beverage while the domestic and foreign market scale is growing as well each day. However, there exists a differentiation or specialization of related products such as the Makgeolli storage bottle, kettle or cup, etc compared to the growth of the Makgeolli market. This study deals with the development process of Makgeolli cup design by reflecting on the unique and special characteristics of Jeonju, which is distinctive from other areas. This case study explores the development of Makgeolli cup design to boost Jeonju’s Makgeolli market while the purpose is set as developing Makgeolli cup design reflecting normalization, standardization and the latest trend of the Makgeolli cup. Methods : An experiment was performed based on the data obtained through theoretic investigation and a Makgeolli cup market survey. The idea sketch was performed with three concepts: traditional, modern and fusion after generalizing the experiment results. Through the idea sketch evaluation, which consisted of two stages, 13 types of Makgeolli cups were modeled and the Mock-up samples of the six types of products were manufactured through the evaluation of PPP (Product Performance Program). Jeonju’s Makgeolli cup design was determined through the final design evaluation using the six types of Makgeolli cup samples. Results : The conclusions gained through this study are as follows. First, since 150ml ~ 200ml is the most ideal quantity of Makgeolli to drink in terms of the specifications and size of the Makgeolli cup, this volume must be observed while designing the Makgeolli cup. Second, after deriving what the differentiated design characteristics and factors from other regions are for the differentiated design of the Makgeolli cup, the problems caused by extracting or evaluating biased design factors must be solved by getting direct evaluation on the design results from Makgeolli experts, Makgeolli shop owners and ordinary citizens. Third, the outcome of this study could be utilized for a similar design as an example of a user-centered design process that has developed a design by extracting design factors, selecting typical models, extracting preferred types or the adequate size of a Makgeolli cup based on a theoretic investigation on the Makgeolli cup and a user-centered market survey. Conclusion : The outcome of this study is estimated to be effectively used in the development of designs of products related to Makgeolli in the future and expected to contribute in boosting Jeonju’s Makgeolli industry. Finally, mass production based on the result of this study is currently underway and the details of this study have gained favorable responses following a presentation on the design development example at an academic society of the related field. In future studies, the need for corrections and improvements would have to be identified through design usability evaluation at the site of usage after the mass production of this design.