Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Study on the Development of Food Tourism Products Based on the Local Food and Folktale

아산 지역특산물과 설화를 활용한 Food Tourism 제품 개발

  • Kim, Mi-Hye (Department of Food and Nutrition, The Research Institute for Basic Sciences, Hoseo University)
  • 김미혜 (호서대학교 생명보건대학 식품영양학과 및 기초과학연구소)
  • Received : 2018.04.23
  • Accepted : 2018.06.18
  • Published : 2018.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

Keywords

References

  1. Ahn JG. 2007. A Study on the Yi Sun-Sin's Thoughts of Sports. Doctoral degree thesis. Hanyang University, Korea, pp 1-193
  2. Ahn YH, Yang YC, Chun SH. 2001. A study on the distribution patterns of salicaceae species at the an-sung streamrefered to woldongcheon, yokjungcheon, joyoungcheon and gisolcheon. Kor. J. Env. Eco., 15(3):213-223
  3. Alam MS, Kaur G, Jabbar Z, Javed K, Athar M. 2006. Evaluation of antioxidant activity of Salix capreaflowers. Phytother Res, 20(6):479-483 https://doi.org/10.1002/ptr.1882
  4. Asan city Agricultural technology center. 2008. farm.asan.go.kr, [accessed 2017. 03. 20]
  5. Asan. 2016. http://www.asan.go.kr/node/93270, [accessed 2017. 03.26]
  6. Cho HY. 2011. Onyang Hot Spring Development in the Modern Era and its Historical Significance. Soonchunhyang Humanities Science Insititution, 29(1):139-177
  7. Choi SN, Chung NY. 2006. Quality Characteristics of Pound Cake with Vegetable Oils. J. Food Cookery Sci., 22(6):808-814
  8. Chun SW. 2013. The Base of Recognition for the Spa and its literary Figures during the Chosun Dynasty. The Society for Korean Language & Literary Research, 78(1):233-260
  9. Chung JS, Kwon KD, Lee IG, Ha JL. 2000. A study about Tourism vitalization for Asan city, Korean Association for Policy sciences, 4(1):217-246
  10. Chung SH, Lee SK. 1997. Research on Tourist's Motivation in Using Onyang Hot-spring Resort, Korea Tourism Research, 7(1):17-29
  11. Du Q, Jerz G, Shen L, Xiu L, Winterhalter P. 2007. Isolation and structure determination of a lignan from the bark of Salix alba. Nat Prod Res., 21(5):451-454 https://doi.org/10.1080/14786410601083845
  12. Encyclopedia of Korean culture 2016. http://encykorea.aks.ac.kr, [accessed 2017. 03. 20]
  13. Hall CM. 2003. Food Tourism Around the World: development, management, and markets. Butterworth Heinemann, Oxford Boston, pp 1-24
  14. Han LK, Sumiyoshi M, Zhang J, Liu MX, Zhang XF, Zheng YN, Okuda H, Kimura Y. 2003. Anti-obesity action of Salix matsudana leaves (Part 1). Anti-obesity action by polyphenols of Salix matsudana in high fat-diet treated rodent animals. Phytother Res., 17(10):1188-1194 https://doi.org/10.1002/ptr.1404
  15. Han MB, Kim MH. 2007. Quality characteristics and storage improvement studies of Rubus coreanus added soybean curd. Food Engineering progress, 11(3):167-174
  16. Hwang HS, Han BR, Han BJ. 1990. Traditional Food of Korea. Gyomoonsa, Seoul. p 136
  17. Jin HR, Kim KM. 2016. Development of Cultural Tourism Products in order to Strengthen Regional Identity-With emphasis on Jeonju Hanok Village's cultural tourism products. J. Korea Institute of Cultural Product & Design, 46(1):91-101 https://doi.org/10.18555/kicpd.2016.46.9
  18. Joo SJ, Choi KJ, Kim KS, Park SG, Kim TS, Oh MH, Lee SS, KO JW. 2002. Characteristics of Mixed Tea Prepared with several Herbs cultivated in Korea. Korean J. Food Preservation, 9(4):400-405
  19. Joung KH, Shin SM. 2006. A Study on the Recognition and Preference of Hometown Foods Given to University Students in the Northwest Area of Chungnam Korea. J East Asian Soc Dietary Life, 16(3):227-241
  20. Jung DU, Young SY. 2015. An Analysis of the DEA Efficiency of Food Tourism Festivals in Korea. Tourism Management Association, 19(5):85-103
  21. Kang BS, Lee YC. 2007. Use of Response Surface Methods to Optimize the Formula of Non-frozen Pound Cake. Korean J. Food Preserv., 14(5):469-473
  22. Kang PS, Park KW. 2010. A Review on the Historical Change of Hot Springs in Onyang-Oncheon. Tourism institute of Northeast Asia, 6(2):83-103
  23. Kim EJ, Kim MH. 2016. Anti-oxidant and anti-inflammatory effects of Salix KoreensisAndersson in DC. leaf methanol extract in vitromodels. TANG (humanitas medicine), 6(4):1-6
  24. Kim HS, Kim YG, Kim GJ. 1999. Effect of soybean curd refuse supplementation on lipid composition serum in high fat fed rats. J. Agri. Tech. & Dev. Inst., 3(2):1-9
  25. Kim HS. 2012. A Study on local residents' attitude of impact toward local food tourism development by utilizing storytelling. J. Cult. Tour. Res., 14(2):71-81
  26. Kim HZ. 2015. Tale of Yuseong-spa and Cultural Contents. Master's degree thesis. Daejeon University, pp 2-96
  27. Kim IH. 2011. Buildings and Transition Process of OnYang HengGung (溫陽行宮) in Josun Dynasty. The Institude of Asan Studies, 29(1):105-138
  28. Kim JE, Kwon YJ. 2010. Relationship between Food Tourism and Tourists' Characteristic Concepts; Food Neophobia, Variety-seeking Tendency, Hedonic Consumption, and Identity Affirmation. The Korean J. Culinary Research, 16(3):32-50
  29. Kim MH, Chung HK. 2010a. Development on Native Local Food Contents through Literature, The East Asian Society of Dietary Life, 20(5):639-654
  30. Kim MH. Chung HK. 2010b. Development of Native Local Foods in chungcheongnam-do by Storytelling. J. the Korean Society of Dietary Culture, 25(3):270-284
  31. Kim NY. 2012. A Study on the Destination of Cognitive Image, Affective Image and Overall Image. Tourism & Research Institute, 24(1):23-47
  32. Kim SH. 2014. A Literature Study on the Development of Food Tourism. J. Hotel & Resort, 13(2):51-70
  33. Kim YJ. 2017. A Study on Character Suggestion Using Storytelling Technique to Enhance Brand Image- Example with Boseong Green Tea. Korean science & art forum, 30(1):15-31 https://doi.org/10.17548/ksaf.2017.09.30.15
  34. Kim YS. 2011. Local culture contents & storytelling, Bookkorea, Sungnam, pp 1-352
  35. Korean Classics Research Institute. 1989. A series of classic Korean translations Shinjeunggookyeojiseungram (Volume 39). Minmungo, Seoul. pp 194-198, 252-256
  36. Lee HS. 2011. A Study on the Design development for the Regional Culture Identity Brand -Focused on Samcheok, Dogye's Bland Development for Regional Culture-, Korea science & art forum, 9(1):171-181 https://doi.org/10.17548/ksaf.2011.12.9.171
  37. Lee JJ, Kim GT, Ham BG. 2009. The Analysis of the Present Situation of Tourists Visiting Major Tourist Attractions in A-san City -Research on Gongseri Catholic Church, World Flower Botanical Garden, On-yang Folk Museum, Spavis, Oeam Folk Village, Hyenchung Shrine-. The Culture & Tourism Research, 11(2):39-55
  38. Lee JS, Kim GN, Jang HD. 2008. Effect of Red Ginseng Extract on Storage and Antioxidant Activity of Tofu. J. Korean Soc. Food Nutr., 37(11):1497-1506 https://doi.org/10.3746/jkfn.2008.37.11.1497
  39. Lee SB, Jeon YJ. 2010. The Role of Food-Service in Regional Festivals. Korea Journal of Tourism and Hospitality Research, 24(1):35-49
  40. Li X, Liu Z, Zhang XF, Wang LJ, Zheng YN, Yuan CC, Sun GZ. 2008. Isolation and characterization of phenolic compounds from the leaves of Salix matsudana. Molecules, 13(8):1530-1537 https://doi.org/10.3390/molecules13081530
  41. Min KH. 2009. A study on the types of local restaurant management and the activation of food tourism-focused on Jeonju area. Korean J. Culin. Res., 15(1):47-58
  42. Min YH, Park GS. 2010. A Study Perception of Kyung-Book Local Foods by Characteristics. Korean Society of Food & Cookery Science, 26(1):72-78
  43. Moon SJ, Oh HS, Lee MH. 1995. Physical and sensory characteristics of butter sponge cakes prepared with soybean oil and hicook. Korean J. Soc. Food Sci., 11(4):323-329
  44. National Institute of Korean History all Right Reserved. 2016. http://sillok.history.go.kr/, [accessed 2017. 06. 15]
  45. OnyangAsan rural culture Institute. 2012. Onyang hot spring origin source book. Daihanmoonhwasa. Seoul. pp 1-68
  46. Park SJ. 2009. The Study on Tourism Development and Tourism Attraction System of Spa Region-Focusing on the spa of Onyang, Yuseong, Suanbo, Tourism institute of Northeast Asia, 5(2):53-75
  47. Park YD. 2006. A study about control of gingivitis and plaque of dentifrice containing tranexamic acid and willow tree bark. J. Korean Acad dent health, 30(3):271-279
  48. Park YJ, Oh NS, Han MS, Park MK, In MJ. 2004. Effects of coagulants on the yield and textural properties of soybean curd (tofu) containing garlic. J. Korean Soc. Appl Biol. Chem., 47(1):370-372
  49. Park YJ, Woo YH. 2012. Content Analysis in the Field of Educational Technology in Korea: A Methodological Review. J. Educational Technol., 28(1):263-287 https://doi.org/10.17232/KSET.28.2.263
  50. Rural Development Administration. 2008. Korean Traditional Local Food. Kyomoonsa, Kyunggido, pp 230-241
  51. Ryu EJ. 2016. Hot Spring Tourism Planning of Asan City and its Characteristics: Using Historical and Cultural Resources in the Tourism Development of Onyang Hot Spring. Tourism institute of Northeast Asia, 12(4):143-164
  52. Ryu YG. 2005. Tofu's manufacturing system and market situations. Food Industry and Nutrition, 10(1):6-10
  53. Seo DC. 2009. A Study on the Development of Food Tourism, Institute of Agriculture & Life Science, 21(1):170-172
  54. Seo YJ, Joh LH, Lee YG. 2011. The development of Food- Tourism to using Traditional & local food. Rural Tourism Association, 18(1):117-133
  55. Sultana S, Saleem M. 2003. Salix capreainhibits skin carcinogenesis in murine skin: Inhibition ofoxidative stress, Ornithine decarboxylase activity and DNA synthesis. JE thnopharmacol, 91(2):267-276
  56. Yoon HR .2015. Study on Tourism Customers'Behaviors and Attitudes towards Local Food and Specialty Agricultural Products by Life-style Focus in the Yesan Region. J. Korean Soc. Food Cult. 30(2):170-181 https://doi.org/10.7318/KJFC/2015.30.2.170
  57. Yu EM, Min SH. 2015. Biological Activity of Korean Dandelion (Taraxacum coreanum) Extracts and Preparation of Korean Dandelion Tea by Roasting Time, Korean J. Food cook. Sci., 31(5):581-587 https://doi.org/10.9724/kfcs.2015.31.5.581