중국 차음식의 발달과정 및 한국에서 활용방안

• 영문명: Development Processes of Chinese Tea Foods and Utilization Plans in Korea
• 발행기관: 국제차문화과학학회
• 저자명: 손윤진(Yun-Jin Son)
• 간행물 정보: 『국제차문화과학』제3집, 81~98쪽, 전체 18쪽
• 주제분류: 사회과학 > 사회과학일반
• 파일형태: PDF
• 발행일자: 2022.06.30

영문 초록

China has formed a food culture putting emphasis on 'eating', based on their own recipes using abundant food ingredients, thousands of experience and learning, table wares and table manners. In addition to taste, they have laid emphasis on colors, scents and beauty of foods and put efforts into finding pleasure of life by treating and preventing diseases with foods. According to the Theory of Shennong Clan Origin, Chinese tea had been used for medicinal use over at least 5000 years, and the records of Shiyeochabakryeong display that the mix of Chinese tea and vegetables when eating already existed 3000 years. Also, the origin of tea foods is revealed in the records of Yanzichunqiu written during the Spring and Autumn period. The food market has been interested in tea foods due to the effect of biologically active substances in tea on health improvement and the effect has been proven in modern society of today. This is why tea foods have lasted for many years. Besides, with the increase in double-career couples and single houses, and the spread of Covid-19, the consumption of processed foods is rising and it is leading to a higher interest in health. Therefore, many companies are highly interested in developing diverse types of tea products and tea foods, which are more exquisite and have competitive prices. The development of technologies boosted by the 4th industrial revolution has made it possible to supply quantified and manualized tea processed foods with consistent taste and safety through application of ICT to the existing food industry. Under this situation, tea utilization plans that this study suggests are as follows. First. it is required to increase consumption by producing tea leaves more and developing various types of processed foods. Second, there is a need to create new values of tea foods. Third, sustainable development for coping with changes in taste is needed. To develop tea foods in Korea, there is a need to use tea, which is a kind of local specialty. Especially, green tea reminds of 'health' thanks to its own bitter and clean taste and fragrance. For modern people that are busy, there is a need to develop home meal replacements delivered early in the morning or differentiated recipes of Kimbab, cup food, oatmeal, udon, konjac, etc., and franchise processed foods using advanced production technologies and mechanized facilities. When people make side dishes by themselves using meal kits that they buy online due to the Covid-19, they can feel proud of making foods by themselves. Accordingly, it is needed to develop processed foods using meal kits with differentiated recipes, which follow modern trends by combining these with ICT. Now, tea foods and tea foods are receiving attention as trendy desserts. With the rise in interest in health and diet during the Covid-19 pandemic, tea is replacing coffee with much caffeine or carbonated drinks with a lot of sugar. At this point in time, there is a need to create a lot of spaces for sharing their own tea drinks and tea foods. As explained, it is required to develop a variety of menus using distinct characteristics and recipes, based on key agricultural products and specialties of communities. Moreover, it is important to create added values with business partners using processed foods containing tea. For franchising and developing the food service industry of processed foods containing tea, it is necessary to produce products, which suit tastes of consumers, secure price competitiveness by reducing production costs, enhance food safety and provide against changes in communication with consumers and sales channels. In addition, a paradigm shift keeping pace with the market change is required.

목차

Ⅰ. 서론

Ⅱ. 중국 차음식 발달과정

Ⅲ. 중국 차음식의 가공식품을 위한 방안과 한국에서 활용 방안

Ⅳ. 결론

인용문헌

키워드

Chinese Tea Food Development Process Processed Food ICT Paradigm Shift