지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
In these days, modern dietry life is changing to search simple and easy ways by life as a information of short time range of life and professional internet age. So, the traditional dietry culture is changing. People don"t like the menu of sauces and pastes in this situation. Nowadays, the youth, juveniles and children said that they feel nothing when they don"t have kimch on a week. The old generation never understand like this situation. Moreover, people recognize the needs of sauces and pastes at same time, they also forget about it. The producers of sauces and pastes try to development advanced goods, and study about fresh sauces and pastes continuously.
Koreans particularly little know about soy bean sauce among many kinds of sauces and pastes. So, I decided to study about functions and distributions of soy bean sauce to development popular goods and to firm steady position as a fermentation food. For example, domestic companies of sauces and pastes enter into competition about high quality with others on May. 2001.
Black color soy bean sauce is a main sauce of Chinese bean sauce that many Korean"s favourite food. I studied the origin of soy bean sauce. Also, the critical point of production, distribution, and buying of soy bean sauce. And what soy bean sauce influences buying, the part of experimental study, the way of inform difference with traditional sauce and recognize. Also, the goal of this study is to establishment correct definition, interchange about kinds of soy bean sauce.
I wish that more variety consumers to choice soy bean sauce like other kinds of traditional sauces and pastes. There are needs to breaking present marking limits. Only that way helps changing thoughts of common people about soy bean sauce.
Koreans particularly little know about soy bean sauce among many kinds of sauces and pastes. So, I decided to study about functions and distributions of soy bean sauce to development popular goods and to firm steady position as a fermentation food. For example, domestic companies of sauces and pastes enter into competition about high quality with others on May. 2001.
Black color soy bean sauce is a main sauce of Chinese bean sauce that many Korean"s favourite food. I studied the origin of soy bean sauce. Also, the critical point of production, distribution, and buying of soy bean sauce. And what soy bean sauce influences buying, the part of experimental study, the way of inform difference with traditional sauce and recognize. Also, the goal of this study is to establishment correct definition, interchange about kinds of soy bean sauce.
I wish that more variety consumers to choice soy bean sauce like other kinds of traditional sauces and pastes. There are needs to breaking present marking limits. Only that way helps changing thoughts of common people about soy bean sauce.
목차
Abstract
I. 머리말
Ⅱ. 춘장제품의 현황 분석
Ⅲ. 맺음말
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