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KMID : 1011620130290050463
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 5 p.463 ~ p.468
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Establishment of the standard recipe according to preference of Korean, residents foreigner in Korea and American
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김은미:Kim Eun-Mi
서상희:Seo Sang-Hee/곽창근:Kwock Chang-Keun/이은정:Lee Eun-Jung/위승희:Wie Seug-Hee
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Abstract
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This study was conducted to establish a standard recipe for Bulgogi. For the initial result of the study, the process of establishing standard quality indicators was presented based on surveys with regard to the preferences of the Korean people, American residing in Korea and Americans in USA. A basic recipe was selected based on the preference test. Then additional surveys targeting groups of Korean people, American residents in Korea and Americans were conducted after resetting the contents of soy sauce, sugar, spring onion + garlic of the basic recipe. As a result, differences in preferred seasoning contents between the groups were found. Eventually, the decision for the final recipe of the on-the-spot market search was made.
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KEYWORD
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Bulgogi, Preference, American, Standard recipe
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