탕평채 조리법의 표준화 및 오방색 청포묵 개발
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 최가람 | - |
dc.contributor.author | 이솔 | - |
dc.contributor.author | 이경애 | - |
dc.contributor.author | 신말식 | - |
dc.contributor.author | 김향숙 | - |
dc.date.accessioned | 2021-08-12T00:24:43Z | - |
dc.date.available | 2021-08-12T00:24:43Z | - |
dc.date.created | 2021-06-17 | - |
dc.date.issued | 2014 | - |
dc.identifier.issn | 1225-7060 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/12981 | - |
dc.description.abstract | This study attempted to develop a representative mild Korean food, including kimchi, bulgogi, galbi, and bibimbap, while maintaining existing images in order to spread Korean food worldwide. Tangpyeongchae is a mild healthy food with a nutritional balance of carbohydrates from cheongpomuk, protein from beef and eggs, and vitamins and minerals from water parsley, bean sprout, and laver. The food has a history of being favored by the political elite of the Joseon Dynasty and has features in Korean storytelling. Tangpyeongchae is an obangsaek food (five representative colors of Oriental philosophy). This study examined modern recipes of Tangpyeongchae in order to establish a standardized cooking method. Furthermore, the study examined customer interest and marketability of natural pigments to develop obangsaek cheongpomuk (mungbean gel) by adding black sesame, a traditional ingredient in Korea, to the cheongpomuk as well as traditional Koreanpigments, chija and omija. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국식생활문화학회 | - |
dc.title | 탕평채 조리법의 표준화 및 오방색 청포묵 개발 | - |
dc.title.alternative | Standardization of Tangpyeongchae Recipe and Development of Obangsaek Cheongpomuk (Mungbean gel) | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | 이경애 | - |
dc.identifier.doi | 10.7318/KJFC/2014.29.1.119 | - |
dc.identifier.bibliographicCitation | 한국식생활문화학회지, v.29, no.1, pp.119 - 128 | - |
dc.relation.isPartOf | 한국식생활문화학회지 | - |
dc.citation.title | 한국식생활문화학회지 | - |
dc.citation.volume | 29 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 119 | - |
dc.citation.endPage | 128 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART001857552 | - |
dc.description.journalClass | 2 | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Tangpyeongchae | - |
dc.subject.keywordAuthor | obangsaek | - |
dc.subject.keywordAuthor | cheongpomuk | - |
dc.subject.keywordAuthor | standardization | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(31538) 22, Soonchunhyang-ro, Asan-si, Chungcheongnam-do, Republic of Korea+82-41-530-1114
COPYRIGHT 2021 by SOONCHUNHYANG UNIVERSITY ALL RIGHTS RESERVED.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.