한국조리학회:학술대회논문집 (Proceedings of the Culinary Society of Korean Academy Conference)
- 한국조리학회 2005년도 정기추계학술세미나
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- Pages.61-86
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- 2005
국제화 상품 전략을 위한 김치를 첨가한 조리제품 개발
Developing Processed Foods by Adding Kimchi for International Product Strategy
- 조용범 (동의대학교 외식산업경영학과)
- Cho, Yong-Bum (Doung-eui University, Division of Food Service Management)
- 발행 : 2005.10.08
초록
Kimchi power made by kimchi fermentation and freeze-drying was added to Western foods of sauce, soup, pizza, cracker and bread. Flavor qualities of the processed fusionfoods were evaluated by analyzing volatile compounds and sensory evaluation. The optimum condition of kimchi fermented for the best flavor quality of freeze-drying was the ranges of pH4.0
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