약용작물을 활용한 발효식품의 인식도에 대한 고찰

• 영문명: Investigation on the Perception of Fermented Foods using Medicinal Crops
• 발행기관: 한국농식품정책학회
• 저자명: 김묘정(Myo Jung Kim) 강순아(Soon Ah Kang)
• 간행물 정보: 『농업경영.정책연구』농업경영·정책연구 44권 3호, 576~595쪽, 전체 20쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2017.09.30

영문 초록

From the ancient times, Dongquai, Korean Angelica, has been known as one of the medicinal plants which has good effects on blood production and circulation, blood pressure decrease, menstrual irregularity, constipation, anemia and etc. Medicinal plants are what can be used as a medicine or raw material of functional foods for health. Since the interest for health was risen, the utilization of the plants has been increased. Since the interest for health was risen, the utilization of the plants has been increased. As people started to realize the importance of physical and mental happiness and comfort, the social value and consumer consciousness for a healty life have been increased and traditional ways of dietary life are believed to be helpful. Jangajji is one of the fermented foods made of various in-season vegetables with vinegar, gochujang, soy sauce, doenjang and so on. And a distinctive taste and flavor is created during preservation period. It has been very popular way of intaking medicinal plants as well. At the functional point of view, the medicinal plants are thought as a supplementary food for a remedy. As people get old, they think medicinal plants positively. This study is to investigate the possibility of fermented foods made of Korean traditional medicinal plants with medicinal effects and is to investigate better.

목차

Ⅰ. 서 론

Ⅱ. 선행연구 검토

Ⅲ. 자료 및 분석 모형

Ⅳ. 분석결과

Ⅴ. 결 론

참 고 문 헌

키워드

Medicinal Crop Korean Medicinal Plants Fermented Food Pickle