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외식업체 한우 이용 실태조사를 통한 저지방 부위 한우 이용 메뉴 개발 KCI 등재

Hanwoo Usage Survey and Menu Development using Lean Cut Hanwoo for Restaurants

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  • URLhttps://db.koreascholar.com/Article/Detail/280395
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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

The purpose of this study was to analyze Hanwoo usage in restaurants and to develop menus of lean cut Hanwoo. Restaurant served customers Hanwoo menus, with the exception of broiled or roasted meat, mainly to provide various menus to customers (4.14), due to customer needs (3.87) and utilizing stocks (3.59). On the other hand, the reason for not providing Hanwoo menus, with the exception of broiled or roasted meat was manpower shortage (3.63), lack of popularity (3.58), low profit (3.29), preservation of Hanwoos’ original flavors (3.28) and complex cooking methods (3.22). Concomitantly, the restaurant owners’ intentions to apply new menus with lean cut Hanwoo was 73.4%, showing an interest in developing new menus and recipes using lean cut Hanwoo suitable to the changing owner awareness of customer health and trends. This study has established a standard for developing cooking methods and developed menus according to classified recipes for lean cut Hanwoo, based on the survey of restaurants' current status of using Hanwoo and the owners' opinions. 20 menus using lean cut Hanwoo (rump or shank) were developed by 1st and 2nd cooking experiments, and in-depth interview of experts-groups. Of these, 12 menus suitable for the restaurant were finally selected based on the results of consumer's evaluation using JARS. Structured recipe flow diagram and recipe instructions were developed for future semi-processed or processing foods. Diverse recipe methods using lean cut Hanwoo were obtained from the study, however aggressive public relations work is required for promoting the developed menus.

목차
 Abstract  서 론  연구방법   1. 외식업체 한우 사용 현황 파악을 위한 설문조사   2. 저지방 한우 이용 메뉴 개발   3. 통계분석  결과 및 고찰   1. 한우인증음식점의 일반 사항   2. 한우전문음식점의 한우 이용 메뉴 취급 현황 및 신메뉴 개발 관련 사항   3. 외식업체용 저지방 한우 부위 이용 메뉴 개발 및 적용가능성 평가  요약 및 결론  감사의 글  References
저자
  • 정희선(숙명여자대학교 전통문화예술대학원 전통식생활문화전공) | Jeong, Hee-Sun
  • 주나미( 숙명여자대학교 식품영양학과) | 주나미
  • 윤지영( 숙명여자대학교 문화광광학부 르꼬르동블루 외식경영전공) | 윤지영