향토음식 신상품 개발연구 - 호박을 이용한 건강식 순대 개발을 중심으로- (A study on development of Native Local Food new products - Focused on the functional healthy Soondae by using Pumpkin -)

서지정보

· 발행기관 : 한국관광산업학회
· 수록지 정보 : Tourism Research / 38권 / 1호 / 189 ~ 211페이지
· 저자명 : 이선호, 김영균, 김동섭

초록

Soondae is a famous traditional sausage type food in Korea. The people's interest to the healthy, low-calories food is growing up, the foodservice industry is developing and making Functional food, which helps to a sale strategy. The survey for the recognition and preference for Soondae using pumpkins performed from April 1 to April 15 in the year of 2011 by subjecting 157 customer, and frequency analysis was used for the statistical technique. Through the survey results, the pumpkin kimchi Soondae, cabbage Pumpkin Soondae, pumpkin mushroom Soondae develop new products and recipes. Questionnaire investigation result for the group revealed that 50% or more of the group showed common level of their interest in the development of Pumpkin Soondae. Improved texture added kimchi and pumpkin. Cabbage and pumpkin added a Soondae dietary fiber improved Soondae hygiene is important and Flavor, Convenience of cooking, Kind of product. Soondae functionality has been improved. Modern men, colorectal cancer, adult diseases, such as cardiovascular disease and increase as the increase of dietary fiber and carbohydrate reduction seem to have a very positive effect.

영어초록

Soondae is a famous traditional sausage type food in Korea. The people's interest to the healthy, low-calories food is growing up, the foodservice industry is developing and making Functional food, which helps to a sale strategy. The survey for the recognition and preference for Soondae using pumpkins performed from April 1 to April 15 in the year of 2011 by subjecting 157 customer, and frequency analysis was used for the statistical technique. Through the survey results, the pumpkin kimchi Soondae, cabbage Pumpkin Soondae, pumpkin mushroom Soondae develop new products and recipes. Questionnaire investigation result for the group revealed that 50% or more of the group showed common level of their interest in the development of Pumpkin Soondae. Improved texture added kimchi and pumpkin. Cabbage and pumpkin added a Soondae dietary fiber improved Soondae hygiene is important and Flavor, Convenience of cooking, Kind of product. Soondae functionality has been improved. Modern men, colorectal cancer, adult diseases, such as cardiovascular disease and increase as the increase of dietary fiber and carbohydrate reduction seem to have a very positive effect.

참고자료

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