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더덕을 이용한 음식의 전통레시피 개발과 내·외국인의 선호도 Preferences of Koreans and Foreigners for Traditional Recipe Developed containing Deoduk

장서영, 김나영, 마옥결, 한명주
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  • URLhttps://db.koreascholar.com/Article/Detail/293965
韓國食生活文化學會誌 (한국식생활문화학회지)
제29권 제1호 (2014.02)
pp.44-53
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

Various Korean healthy foods containing Deoduk were developed and standardized recipe. Sensory evaluations of Koreans and foreigners for these developed foods were performed by using the 5-point hedonic scale. The results of the sensory test on foods containing Deoduk were as follows: Deoduk bap (2.90~3.91), Deoduk seolgidduk (3.19~4.40), Deoduk gangjeong (3.00~4.60), riasted Deoduk with red pepper paste (2.73~4.20), Deoduk pine nut juice salad (2.40~3.96), and Seopsansam (3.91~3.81). Deoduk seolgidduk, developed by using a recipe for Sansambyeong which in a Chosun dynasty cook-book, was highly preferred by Africans, Japanese, and Koreans. In particular, all foreigners except Southeast Asians liked Deoduk gangjeong, and both Koreans and foreigners liked Seopsansam. Foreigners’ experience of eating foods containing Deoduk was high at ‘No’ (68.9%), whereas Japanese (60.0%) had previous experience. Exactly 91.6% of Koreans responded ‘Yes’ to the question of whether or not Deoduk food is good for health, whereas the proportion of foreign respondents who said ‘Yes’ was 43.2%, ‘No’ was 5.4%, and ‘I don’t know’ was 51.4%. Deoduk seolgidduk was preferred by Japanese, and most foreigners preferred Deoduk gangjeong and Seopsansam. Therefore, Deoduk could be developed as a healthy food for globalization of Korean food. However, as foreigners’ awareness of Deoduk is low, we must positively promote the health function of traditional food ingredients and develop various menus suitable forforeigners’ tastes for the globalization of Korean food.

저자
  • 장서영(경희대학교 식품영양학과) | Seo Young Chang
  • 김나영(송호대학교 호텔외식조리학과) | Na Young Kim
  • 마옥결(경희대학교 식품영양학과) | Yujie Ma
  • 한명주(경희대학교 식품영양학과) | Myung Joo Han Corresponding author