본 연구는 국내 식용꽃 산업의 경쟁력강화와 화훼농가의 새로운 소득자원 증가를 목표로 지금 현재까지 사용되어온 국내외의 식용꽃의 종류와 이를 이용한 다양한 요리법을 분석하고 아울러서 국내 소비자의 식용꽃에 대한 인식과 선호도를 조사하였다. 국내외 식용꽃 문헌에는 80개과 406종의 식용꽃이 출현하고 있으며 많이 나타난(50%이상) 식용꽃은 18개과 38종이고 과별로는 국화과가, 그리고 종류별로는 Viola spp.가 가장 많이 나타났다. 국외 문헌에는 36개과 127종으로 많이 나타난(60%이상) 식용꽃은 15개과 27종이었으며 과별로는 국화과, 종류별로는 Borago officinalis L., Dianthus spp., Lavandula spp., Tropaeolum majus sp. L., Viola spp. 5종류가 가장 많이 나타났다. 국내 문헌에는 78개과 381종으로 많이 조사된 식용꽃은 26개과 62종이었으며 과별로는 국화과, ...
본 연구는 국내 식용꽃 산업의 경쟁력강화와 화훼농가의 새로운 소득자원 증가를 목표로 지금 현재까지 사용되어온 국내외의 식용꽃의 종류와 이를 이용한 다양한 요리법을 분석하고 아울러서 국내 소비자의 식용꽃에 대한 인식과 선호도를 조사하였다. 국내외 식용꽃 문헌에는 80개과 406종의 식용꽃이 출현하고 있으며 많이 나타난(50%이상) 식용꽃은 18개과 38종이고 과별로는 국화과가, 그리고 종류별로는 Viola spp.가 가장 많이 나타났다. 국외 문헌에는 36개과 127종으로 많이 나타난(60%이상) 식용꽃은 15개과 27종이었으며 과별로는 국화과, 종류별로는 Borago officinalis L., Dianthus spp., Lavandula spp., Tropaeolum majus sp. L., Viola spp. 5종류가 가장 많이 나타났다. 국내 문헌에는 78개과 381종으로 많이 조사된 식용꽃은 26개과 62종이었으며 과별로는 국화과, 꿀풀과가 많았다. 종류별로는 Dendranthema spp., Hemerocallis fulva (L.) L., Rosa spp., Taraxacum platycarpum Dahlst., Viola spp. 5종류가 가장 많이 나타났다. 또한 한국의 식용꽃 산업 발전을 위해 국내에서 재배 가능한 50 종을 선발하여 리스트를 제시하였다. 레시피 조사에서는 국외는 빵요리, 국내는 채소요리에 꽃을 가장 많이 이용했으며, 국내가 국외보다 신선한 상태의 꽃을 장식용으로 사용하였다. 꽃 종류는 국외에서는 calendula, nasturtium, rose 국내에서는 dianthus, pansy를 선호했다. 하나의 요리에 사용된 식용꽃의 종류는 국외 1.26개, 국내 2.68개로 국내가 국외보다 2배 많이 사용하였다. 요리에 사용된 색상수는 국외 1.55, 국내 2.82로 국내가 국외보다 더 다양한 색상을 사용하는 것으로 조사되었다. 식용꽃의 인지도는 민들레, 장미, 국화 순이었고, 앞으로의 식용의향은 캐모마일, 국화, 민들레로 순으로 높게 나타났다. 식용꽃 식품의 식용경험, 인지도, 식용의향은 꽃차와 화전이 높게 조사되었다. 소비자의 90.9%가 식용꽃을 알고 있었고, 식용꽃의 기능성에 대한 인식도는 낮았지만 기능성 인지 후 식용의사는 매우 높게 나타났다. 가격에 대한 인식은 비교적 비싸다고 생각하였으며 식용꽃보다 식용꽃 음식을 더 비싸다고 인지하였다. 식용꽃의 장점은 화려하고 아름다운 모양(45.4%), 단점으로는 접할 기회가 적음(44.7%)이 가장 높았다. 식용꽃 산업의 발전 가능성은 3.69점으로 다소 높게 나타났으며 발전 요건으로는 홍보 및 마케팅 강화(29.8%)가 가장 높게 나타났다. 식용경험은 85.1%가 먹어보았으며, 식용장소는 찻집, 식용종류는 꽃차, 식용이유는 호기심이 가장 많이 나타났다. 식용경험이 없는 이유는 접할 기회가 없어서(75.0%)가 가장 높았다. 만족도는 디자인 만족도가 가장 높았고, 메뉴 다양성 만족도가 가장 낮았다. 재식용의사는 3.62점으로 다소 높게 나타났다. 식용꽃 선택시 고려점은 맛과 안전성을 중요시 했다. 따라서 앞으로 식용꽃 산업이 발전되기 위해서는 자생꽃의 발굴, 생산 및 저장기술의 연구, 유통구조의 개선에 따른 가격인하, 기능성에 대한 연구와 홍보, 대량 산업화를 통한 다양한 가공품의 개발 등으로 식용꽃의 소비를 확대하려는 노력이 필요한 것으로 판단되었다.
본 연구는 국내 식용꽃 산업의 경쟁력강화와 화훼농가의 새로운 소득자원 증가를 목표로 지금 현재까지 사용되어온 국내외의 식용꽃의 종류와 이를 이용한 다양한 요리법을 분석하고 아울러서 국내 소비자의 식용꽃에 대한 인식과 선호도를 조사하였다. 국내외 식용꽃 문헌에는 80개과 406종의 식용꽃이 출현하고 있으며 많이 나타난(50%이상) 식용꽃은 18개과 38종이고 과별로는 국화과가, 그리고 종류별로는 Viola spp.가 가장 많이 나타났다. 국외 문헌에는 36개과 127종으로 많이 나타난(60%이상) 식용꽃은 15개과 27종이었으며 과별로는 국화과, 종류별로는 Borago officinalis L., Dianthus spp., Lavandula spp., Tropaeolum majus sp. L., Viola spp. 5종류가 가장 많이 나타났다. 국내 문헌에는 78개과 381종으로 많이 조사된 식용꽃은 26개과 62종이었으며 과별로는 국화과, 꿀풀과가 많았다. 종류별로는 Dendranthema spp., Hemerocallis fulva (L.) L., Rosa spp., Taraxacum platycarpum Dahlst., Viola spp. 5종류가 가장 많이 나타났다. 또한 한국의 식용꽃 산업 발전을 위해 국내에서 재배 가능한 50 종을 선발하여 리스트를 제시하였다. 레시피 조사에서는 국외는 빵요리, 국내는 채소요리에 꽃을 가장 많이 이용했으며, 국내가 국외보다 신선한 상태의 꽃을 장식용으로 사용하였다. 꽃 종류는 국외에서는 calendula, nasturtium, rose 국내에서는 dianthus, pansy를 선호했다. 하나의 요리에 사용된 식용꽃의 종류는 국외 1.26개, 국내 2.68개로 국내가 국외보다 2배 많이 사용하였다. 요리에 사용된 색상수는 국외 1.55, 국내 2.82로 국내가 국외보다 더 다양한 색상을 사용하는 것으로 조사되었다. 식용꽃의 인지도는 민들레, 장미, 국화 순이었고, 앞으로의 식용의향은 캐모마일, 국화, 민들레로 순으로 높게 나타났다. 식용꽃 식품의 식용경험, 인지도, 식용의향은 꽃차와 화전이 높게 조사되었다. 소비자의 90.9%가 식용꽃을 알고 있었고, 식용꽃의 기능성에 대한 인식도는 낮았지만 기능성 인지 후 식용의사는 매우 높게 나타났다. 가격에 대한 인식은 비교적 비싸다고 생각하였으며 식용꽃보다 식용꽃 음식을 더 비싸다고 인지하였다. 식용꽃의 장점은 화려하고 아름다운 모양(45.4%), 단점으로는 접할 기회가 적음(44.7%)이 가장 높았다. 식용꽃 산업의 발전 가능성은 3.69점으로 다소 높게 나타났으며 발전 요건으로는 홍보 및 마케팅 강화(29.8%)가 가장 높게 나타났다. 식용경험은 85.1%가 먹어보았으며, 식용장소는 찻집, 식용종류는 꽃차, 식용이유는 호기심이 가장 많이 나타났다. 식용경험이 없는 이유는 접할 기회가 없어서(75.0%)가 가장 높았다. 만족도는 디자인 만족도가 가장 높았고, 메뉴 다양성 만족도가 가장 낮았다. 재식용의사는 3.62점으로 다소 높게 나타났다. 식용꽃 선택시 고려점은 맛과 안전성을 중요시 했다. 따라서 앞으로 식용꽃 산업이 발전되기 위해서는 자생꽃의 발굴, 생산 및 저장기술의 연구, 유통구조의 개선에 따른 가격인하, 기능성에 대한 연구와 홍보, 대량 산업화를 통한 다양한 가공품의 개발 등으로 식용꽃의 소비를 확대하려는 노력이 필요한 것으로 판단되었다.
This study examined the current status of the types of edible flowers used domestically and overseas and the discovery and utilization methods of edible flowers naturally growing in Korea, analyzed the types and recipe of edible flowers that have been reported until present in order to seek a develo...
This study examined the current status of the types of edible flowers used domestically and overseas and the discovery and utilization methods of edible flowers naturally growing in Korea, analyzed the types and recipe of edible flowers that have been reported until present in order to seek a development method to strengthen competitiveness in the edible flower industry, and surveyed the awareness and preference for edible flowers over consumers. Domestic and overseas records contain records of 406 species in 80 families of edible flowers. There were 38 species in 18 families of edible flowers appearing in at least 50% of the records, and per family, the Asteraceae, and per type, the Viola spp. type appeared most frequently. A total of 127 species in 36 families appeared in overseas records. There were 27 species in 15 families of edible flowers appearing in at least 60% of the records, and per family, the Asteraceae, and per type, Borago officinalis L., Dianthus spp., Lavandula spp., Tropaeolum majus sp. L., and Viola spp. appeared most frequently. A total of 381 species in 78 families appeared in domestic records. There were 62 species in 26 families of edible flowers appearing in at least 60% of the records, and per family, the Asteraceae and Lamiaceae appeared most frequently, while per type, Dendranthema spp., Hemerocallis fulva (L.) L., Rosa spp., Taraxacum platycarpum Dahlst., and Viola spp. appeared most frequently. As a result of analyzing documents on recipes, it appeared that edible flowers were mostly used for baking bread in foreign countries while mostly used for vegetable cooking in Korea, and that Korean edible flower cooking uses fresh flowers for decoration compared to foreign countries. The flower type most often used appeared to be pansy overall, while the type most often used in foreign countries appeared to be calendula, rose, and nasturtium and the type most often used in Korea appeared to be dianthus and pansy. The average number of flower types used in one dish appeared to be 1.26 in foreign countries and 2.68 in Korea, which shows that more diverse types of flowers were used in Korea compared to other countries. The average number of colors used per dish appeared to be 1.55 in foreign countries and 2.82 in Korea, which shows that Korean dishes use more diverse colors compared to foreign countries. For devoping of edible flower industry in Korea in future, 50 edible flower plants were selected and suggested as list. The awareness over edible flowers appeared in the order of dandelion, rose, and chrysanthemum, and the edible flowers subject to intent to eat appeared in the order of chamomile, chrysanthemum, and dandelion. Flower tea and pan-fried sweet rice cake with flower petals appeared high in the inquiries regarding eating experience, awareness, and intent to eat edible flower goods. Around 90.9% of consumers were aware of edible flowers, and the most frequent route of learning of edible flowers appeared to be TV. Although the awareness on the nutrition and pharmaceutical effect of edible flowers was low, the response that the respondents have intent to eat edible flowers after learning of the functionality of the flowers appeared to be extremely high. The price of edible flower goods were perceived as relatively high, and people appeared to perceive the price of edible flower food as high compared to edible flowers. The highest response regarding the strengths of edible flowers appeared to be its fancy and beautiful form (45.4%) and the weakness appeared to be decreased access opportunity (44.7%). The development prospect appeared to score 3.69, which is rather high, and the highest response regarding the inquiry on developmental factors appeared to be the strengthening of promotional and marketing activities (29.8%). Regarding the eating experience, around 85.1% appeared to have experience in eating edible flowers, and the highest responses regarding the location of having such experience appeared to be tea houses, the types under experience appeared to be flower tea, and the reason for the experience appeared to be curiosity. The highest response regarding the reason for not having any eating experience appeared to be no access opportunity (75.0%). Regarding the satisfaction level after eating, the design satisfaction appeared to be highest, while the satisfaction on menu diversity appeared to be lowest. Intent to eat the edible flowers again appeared to score 3.62, which is rather high ratio. The highest responses regarding the considerations when selecting edible flowers appeared to be taste and safety. The preferred taste appeared to be sweet taste, colors appeared to be red and yellow, number of colors appeared to be three, color tone appeared to be vivid tone, and coloration appeared to be the arrangement of similar colors. Thus, in order for the edible flower industry to achieve development in the future, there would be a need to make efforts to expand consumption of edible flowers, such as through discovery of naturally growing flowers, research on production and storage technology, price decrease pursuant to improvement of the distribution structure, promotional activities and research on its functionality, and development of various processed goods through mass industrialization.
This study examined the current status of the types of edible flowers used domestically and overseas and the discovery and utilization methods of edible flowers naturally growing in Korea, analyzed the types and recipe of edible flowers that have been reported until present in order to seek a development method to strengthen competitiveness in the edible flower industry, and surveyed the awareness and preference for edible flowers over consumers. Domestic and overseas records contain records of 406 species in 80 families of edible flowers. There were 38 species in 18 families of edible flowers appearing in at least 50% of the records, and per family, the Asteraceae, and per type, the Viola spp. type appeared most frequently. A total of 127 species in 36 families appeared in overseas records. There were 27 species in 15 families of edible flowers appearing in at least 60% of the records, and per family, the Asteraceae, and per type, Borago officinalis L., Dianthus spp., Lavandula spp., Tropaeolum majus sp. L., and Viola spp. appeared most frequently. A total of 381 species in 78 families appeared in domestic records. There were 62 species in 26 families of edible flowers appearing in at least 60% of the records, and per family, the Asteraceae and Lamiaceae appeared most frequently, while per type, Dendranthema spp., Hemerocallis fulva (L.) L., Rosa spp., Taraxacum platycarpum Dahlst., and Viola spp. appeared most frequently. As a result of analyzing documents on recipes, it appeared that edible flowers were mostly used for baking bread in foreign countries while mostly used for vegetable cooking in Korea, and that Korean edible flower cooking uses fresh flowers for decoration compared to foreign countries. The flower type most often used appeared to be pansy overall, while the type most often used in foreign countries appeared to be calendula, rose, and nasturtium and the type most often used in Korea appeared to be dianthus and pansy. The average number of flower types used in one dish appeared to be 1.26 in foreign countries and 2.68 in Korea, which shows that more diverse types of flowers were used in Korea compared to other countries. The average number of colors used per dish appeared to be 1.55 in foreign countries and 2.82 in Korea, which shows that Korean dishes use more diverse colors compared to foreign countries. For devoping of edible flower industry in Korea in future, 50 edible flower plants were selected and suggested as list. The awareness over edible flowers appeared in the order of dandelion, rose, and chrysanthemum, and the edible flowers subject to intent to eat appeared in the order of chamomile, chrysanthemum, and dandelion. Flower tea and pan-fried sweet rice cake with flower petals appeared high in the inquiries regarding eating experience, awareness, and intent to eat edible flower goods. Around 90.9% of consumers were aware of edible flowers, and the most frequent route of learning of edible flowers appeared to be TV. Although the awareness on the nutrition and pharmaceutical effect of edible flowers was low, the response that the respondents have intent to eat edible flowers after learning of the functionality of the flowers appeared to be extremely high. The price of edible flower goods were perceived as relatively high, and people appeared to perceive the price of edible flower food as high compared to edible flowers. The highest response regarding the strengths of edible flowers appeared to be its fancy and beautiful form (45.4%) and the weakness appeared to be decreased access opportunity (44.7%). The development prospect appeared to score 3.69, which is rather high, and the highest response regarding the inquiry on developmental factors appeared to be the strengthening of promotional and marketing activities (29.8%). Regarding the eating experience, around 85.1% appeared to have experience in eating edible flowers, and the highest responses regarding the location of having such experience appeared to be tea houses, the types under experience appeared to be flower tea, and the reason for the experience appeared to be curiosity. The highest response regarding the reason for not having any eating experience appeared to be no access opportunity (75.0%). Regarding the satisfaction level after eating, the design satisfaction appeared to be highest, while the satisfaction on menu diversity appeared to be lowest. Intent to eat the edible flowers again appeared to score 3.62, which is rather high ratio. The highest responses regarding the considerations when selecting edible flowers appeared to be taste and safety. The preferred taste appeared to be sweet taste, colors appeared to be red and yellow, number of colors appeared to be three, color tone appeared to be vivid tone, and coloration appeared to be the arrangement of similar colors. Thus, in order for the edible flower industry to achieve development in the future, there would be a need to make efforts to expand consumption of edible flowers, such as through discovery of naturally growing flowers, research on production and storage technology, price decrease pursuant to improvement of the distribution structure, promotional activities and research on its functionality, and development of various processed goods through mass industrialization.
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