학교급식의 한우 이용실태 조사 및 저지방 한우 부위를 이용한학교급식 메뉴 개발 (Survey on Hanwoo Usage and Menu Development using Lean Cut Hanwoo for School Foodservice)

서지정보

· 발행기관 : 한국식품영양학회
· 수록지 정보 : 한국식품영양학회지 / 26권 / 4호 / 620 ~ 632페이지
· 저자명 : 정희선, 이태남, 윤지영

초록

The purpose of this study is to analyze Hanwoo usage in school foodservices and to develop menus of lean cut Hanwoo.
As a result, satisfaction of students, parents and teachers all increased regardless of school type after using Hanwoo. The highprice compared to other meats (3.98) was the biggest difficulty for using lean cut Hanwoo followed by reduced taste preferences(2.84), lack of parent awareness (2.67) and lack of appropriate cooking facilities (2.13). According to the survey on how toincrease the usage of lean cut Hanwoo, improvement of meat tenderness (3.80), development of various sauces (3.74) anddevelopment of seasoning for existing menu (3.61) were identified as major necessities. This analysis of Hanwoo utilizationin school foodservice was used to develop menus of lean cut Hanwoo. The menu was particularly developed to overcome thesupply-demand imbalance of different cuts. For the menu development process, potential Hanwoo utilization in schoolfoodservice, cooking method, and diverse taste were considered. In order to evaluate the applicability in school foodservice,JARS was used and the final eight menus were selected. For the selected menu, a nutrition analysis was conducted. Further,systematic recipes with a mixing ratio, product process description and a simplified product process were also developed.

영어초록

The purpose of this study is to analyze Hanwoo usage in school foodservices and to develop menus of lean cut Hanwoo.
As a result, satisfaction of students, parents and teachers all increased regardless of school type after using Hanwoo. The highprice compared to other meats (3.98) was the biggest difficulty for using lean cut Hanwoo followed by reduced taste preferences(2.84), lack of parent awareness (2.67) and lack of appropriate cooking facilities (2.13). According to the survey on how toincrease the usage of lean cut Hanwoo, improvement of meat tenderness (3.80), development of various sauces (3.74) anddevelopment of seasoning for existing menu (3.61) were identified as major necessities. This analysis of Hanwoo utilizationin school foodservice was used to develop menus of lean cut Hanwoo. The menu was particularly developed to overcome thesupply-demand imbalance of different cuts. For the menu development process, potential Hanwoo utilization in schoolfoodservice, cooking method, and diverse taste were considered. In order to evaluate the applicability in school foodservice,JARS was used and the final eight menus were selected. For the selected menu, a nutrition analysis was conducted. Further,systematic recipes with a mixing ratio, product process description and a simplified product process were also developed.

참고자료

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