인삼소스 제품 개발 요구도 및 평가

• 영문명: Evaluation of Korean Ginseng Sauce
• 발행기관: 한국외식경영학회
• 저자명: 한경수(Han Kyung Soo) 정종록(Jun Jong Rok) 서경미(Seo Kyung Mi)
• 간행물 정보: 『외식경영연구』8권 2호, 193~210쪽, 전체 18쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2005.08.30

영문 초록

The purpose of this study was to evaluate Korean ginseng and consider ways to improve its flavor, its packaging, and its application. The study began with interviews of 23 professional restaurateurs, each with over 10 years of experience in hotels or family restaurants. They were handed questionnaires divided into two sections. One section had panelists evaluate the taste, smell, look, and consistency of Korean ginseng while the other section asked the panelists to suggest methods to develop and improve the product. Results of the survey suggest that Korean ginseng is best served in a liquid form consisting of about 10 per cent ginseng mixed with another flavored liquid. A plastic tube was found to be the most suitable container for the ginseng. Ginseng's application could be expanded to include use in salad dressings and marinates. The results of the sensory survey showed an overall satisfaction rating of 3.36 with color, transparency, density, viscosity, odor and taste registering satisfaction ratings of 3.52, 3.52, 3.56, 3.16, 3.44 and 3.42 respectively. Taste tests of the Korean ginseng gave the sweet flavored ginseng a 3.24 satisfaction rating, while the salty taste had a rating of 3.36. Bitter ginseng had a satisfaction rating of 3.20, sour had 3.04, and the after taste had a rating of 2.64.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구방법

Ⅳ. 결과분석

Ⅴ. 결론

참고문헌

키워드

Ginseng sauce Developing requirement Sensory evaluation