A study on the present situation of utilization of broth materials for the development of broth product

육수제품 개발을 위한 육수 재료 이용의 현황 조사

  • Lee, Jong-Mee (Department of Food and Nutrition, Ewha Womans University) ;
  • Shin, Kye-Sook (Department of Chinese tourist interpretation, Baewha Women's college) ;
  • Choi, Sung-Eun (Department of Food and Nutrition, Ewha Womans University)
  • 이종미 (이화여자대학교 가정과학대학 식품영양학과) ;
  • 신계숙 (배화여자대학 관광중국어통역과) ;
  • 최성은 (이화여자대학교 가정과학대학 식품영양학과)
  • Published : 1999.03.30


This study was examined the current situation of utilization of meat broth materials for the development of various broth products. The 500 housewives living in Seoul were asked. The results obtained as follows; Beef(93%) was used most frequently for making broth. In order to reduce rancid smell of broth, garlic(72%), ginger(68%), green onion(60%), onion(58%), black pepper(44%), radish(25%) were used. Most housewives used beef three or four times a month and hardly used chicken or pork for making broth. Commercial broth materials were used two or three times a month. For making broth the bricket of beef, a whole or half chicken and bones of pig were consumed most frequently. Before making broth, from flesh only blood was removed. Also housewives slightly boiled bone blood-removed in water. The older age is, the longer marriage duration is, the higher monthly income and education level is, the more beef was consumed. The higher the education level is, the more vegetables like garlic, ginger, green onion, onion, radish were used. It is suggested that in order to develop various broth products made of natural materials, the characteristics of preferred broth materials should be defined and it is necesarry to accomplish the preference test of preferred broth products.