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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.34 no.3, 2019년, pp.241 - 254
This study researched the food culture and bean economy of the Joseon dynasty during the 16th century and according to the primary lifestyle reference "Shaemirok (?尾錄)". The research analyzed the textual contents of the "Shaemirok (?尾錄)". It is clear that the people of th...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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우리나라의 콩을 활용한 음식은? | 콩을 활용해 온 역사가 오래된 만큼 콩을 이용한 음식도 다양하다. 조미료인 콩으로 담근 장류를 비롯하여 두부, 비지, 콩국, 콩나물, 콩가루, 콩기름 등의 가공식품과 함께 콩 볶음, 삶은 콩, 찐 콩을 비롯하여 밥, 죽, 면 등 주식과 더불어 국, 찌개에서부터 만두 소, 떡, 다과류에 이르기까지 폭 넓게 활용되었다(Park 2016). | |
플라시보 소비 트랜드란? | 최근 미국과 유렵을 중심으로 인기를 끌고 있는 식물성 육류대체식품(plant-based meat) 소비 성향은 건강 지속 가능한 ‘슈퍼 푸드’로서 콩의 가능성을 증진시키고 있고, 가격 대비 만족을 추구하려는 플라시보 소비(Kim et al. 2017) 트랜드를 이끌고 있다. 또한 콩은 영양성분이 풍부하고 경제적이라 식량안보에 기여하며 지속 가능한 농업을 조성하고 기후변화 완화 및 적응에 기여하여 윤리적 소비를 가능하게 한다(Hoe 2018). | |
콩 단백질의 장점은? | 특히 콩 음식은 우리민족 에게 부족하기 쉬운 단백질과 지방의 공급원으로서 그 의의 가 크다. 콩 단백질은 쌀 등의 곡류보다 2-3배 많은 단백질 함량을 보유하고 있고 훌륭한 식이섬유 급원이다. 콩의 영양, 기능성분 뿐 아니라 발효과정에서 생기는 유익한 성분으로 부터 각종 만성질환의 위험을 낮추는 효과가 증명되고 있다(Park 2004). |
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