한국전통 김치의 다양화 및 세계화를 위한 터키인의 기호도 조사연구
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 22권 / 6호
ㆍ저자명 : 이명기, 장대자, 이경개, 김동수, 문성원
ㆍ저자명 : 이명기, 장대자, 이경개, 김동수, 문성원
영어 초록
This research aimed to Kimchi to be well known in the World, which to be international food on the each nation and each people, each religion cultural area, with having done Kimchi adaptation plan for localization. Among the plan, Kimchi utilization ways with the localization strategy in Turkish dietary life were investigated to the Kimchi preference, improvement points on Turkish view, for the Turkey person it would be able to apply in Turkish food culture, and the results are as follows. 1. According to sex of Chinese cabbage Kimchi preference, men (M=3.75 ± 0.89) appeared higher than women (M=3.62 ± 0.88). Color or appearance preference after Chinese cabbage Kimchi taste was investigated in order that red 〉 burnish felt 〉 transparent 〉 yellow, and the smell preference which was hot(M=4.64 ± 1.37) appeared highest. A hot taste felt most intensely, and it was investigated in order that aftertaste〉 salty taste 〉 sourness 〉 off flavor taste 〉 fermented fish source taste 〉 sweetness〉 carbonic acid by the followings. For the feeling of texture of Kimchi, the crunch was higher than durable tough(it was visible the consider difference of the sex 2. That the Korean Kimchi hit to a palatable taste, against 109 people (72.2%) answered suitable appetite to this taste, and the reason which was in order of that hot tasty 〉 appearance 〉 chewing texture 〉 red 〉 fermented flavor was investigated. Did not hit to a taste 42 people (27.8%) answer back, with the reason that was investigated in order of hot tasty 〉 appearance 〉 red 〉 fermented flavor 〉 chewing texture. The hot tasty of Kimchi was commonly presented that hit and did not hit to appetite taste against people. 3. Among the Turkish food, similar foods for Kimchi were answered in order of Lahana Tursu (44.2 %) 〉 Kapuska (25.9 %) 〉 Lahana Prasa (11.1%), and similar food category were that Chinese cabbage or various vegetables to be pickling food and to be dressing salad with salt and vinegar. The accompanied or garnished Turkich food category for Kimchi were answered in order of cooking meat (34.1%)〉 steamed cooking rice (22.7%)〉 cooking fish (17.0%)〉 cooking soybean (14.2%). This result was same tendency with steamed cooking rice accompaniment for Kimchi in Korea and Turkey, and could be applied a new main menu like meat cooking and fish cooking dish which matched and accompanied with Kimchi.참고 자료
없음"韓國食生活文化學會誌"의 다른 논문
- 조선시대 밥류의 종류와 조리방법에 대한 문헌적 고찰(1400년대~1900년대까지)21페이지
- 대학생의 골밀도와 영양소섭취 실태에 관한 연구7페이지
- 연령에 따른 성인여성의 골밀도와 식습관 및 영양섭취상태 연구8페이지
- 음용 전복추출액의 최적 제조조건 및 품질 특성6페이지
- 서울지역 대학 기숙사생의 식습관 및 영양서비스 요구도8페이지
- 커피의 소비 유형별 품질 속성에 대한 고객 인식 분석9페이지
- 밥의 종류에 따른 in vitro 분해율 및 관능적 특성7페이지
- 국내산과 수입 밀가루로 제조한 스폰지 케익의 이화학적 및 관능적 특성7페이지
- 해바라기박을 이용한 향미유의 변향특성5페이지
- 한식에 대한 미국인들의 선호도 평가 연구7페이지