調理用 브랜디 屬性과 飮食의 質과의 關係

• 영문명: Relationship between Attributes of Brandy for Cooking and Quality of Food
• 발행기관: 청운대학교 관광산업연구소
• 저자명: 朴榮基(Park, Young-Ki) 崔聖萬(Choi, Sung-Man)
• 간행물 정보: 『관광산업연구』관광산업연구 제7권 제2호, 145~159쪽, 전체 15쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2013.12.31

영문 초록

This study purposes to propose importance of brandy as a minor ingredient for cooking based on the efficiency analysis of the brandy attributes that influence on quality of food during cooking procedure, and to propose the method to improve the food quality. To summarize the study, the attributes of brandy, such as taste, texture, scent, and appearance has correlation in health, appetite, preservability, preference, and taste that are the evaluation elements of the food quality. Moreover, the attributes of brandy have an effect on food quality, such as health, appetite, preservability, preference, and taste, and partial differences may appear in the attributes of the brandy for cooking according to the cooking experiences of the cook. Therefore, based on the above conclusion, the study proposes importance of brandy for cooking and measures for the food quality improvement as follows. First of all, brandy for cooking could be considered as an important minor ingredient to the food quality. Second, the recognition of the cook on the brandy attributes may differ partially according to personal experiences. Based on such analysis, and see from the practical view, brandy for cooking is used as a minor ingredient but also is an important ingredient that is broadly used to improve health and appetite, and for the preservation, preference and taste.

목차

ABSTRACT

Ⅰ. 서 론

Ⅱ. 이론적 고찰

Ⅲ. 연구 설계

Ⅳ. 실증분석

Ⅵ. 결론 및 시사점

참고문헌

키워드

조리 브랜디 음식의 질 Cooking Brandy Quality of Food