전북 지방의 유과 제조 방법 및 소비자들의 유과 선호도 조사

A survey was conducted to study the ingredient and the nutrition of Yukwa consumed in Jeonbuk region. Additional survey was performed to the adult population in Jeobook region to identify the recognition and improvement of Yukwa. The ingredient and baking process varies from each region. The moderni...

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Bibliographic Details
Published in東아시아食生活學會誌 Vol. 20; no. 3; pp. 402 - 414
Main Authors 김중만(Joong-Man Kim), 한은주(Eun-Ju Han), 차경옥(Kyung-Ok Cha)
Format Journal Article
LanguageKorean
Published 동아시아식생활학회 2010
Subjects
생활과학
simplification
Yukwa
manufacture method
Glutinous rice
an inquiry
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ISSN1225-6781
2288-8802

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Summary:A survey was conducted to study the ingredient and the nutrition of Yukwa consumed in Jeonbuk region. Additional survey was performed to the adult population in Jeobook region to identify the recognition and improvement of Yukwa. The ingredient and baking process varies from each region. The modernization of Yukwa baking process requires introduction of new flavour using new ingredient and simplification of the baking process as these two factors are holding back the modernization of the Yukwa. Top quality Yukwa can be produced by standardized baking process, using top quality agricultural goods, cultivated in Korea. The key to making Yukwa more accessible to the public is by simplifying the current baking process, including the drying process Bandegi, which is the most complicated process of all.
Bibliography:KISTI1.1003/JNL.JAKO201030853091851
G704-001333.2010.20.3.004
ISSN:1225-6781
2288-8802