보고서 정보
주관연구기관 |
농촌진흥청 Rural Development Administration |
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 |
한국어
|
발행년월 | 2016-02 |
과제시작연도 |
2015 |
주관부처 |
농촌진흥청 Rural Development Administration(RDA) |
등록번호 |
TRKO201600003293 |
과제고유번호 |
1395040836 |
사업명 |
농축산물부가가치향상 |
DB 구축일자 |
2016-06-25
|
DOI |
https://doi.org/10.23000/TRKO201600003293 |
초록
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Ⅳ. 연구개발결과
□ 제1세부연구과제 : 종가음식 관광자원화를 위한 지역자원 활용 전략 개발
○ 사례 종가와 지역 관광자원 조사
- 지역별 관광자원 : 전북 전주시 85종, 경북 봉화군 108종
- 종가문화 체험프로그램 운영 현황 조사 : 정온 종가 등 전국 67 종가
- 지자체 관광상품화 정책과 현황 분석 : 지역별 관광 상품 비교·분석
○ 관광자원 정보 자료집 발간 : 4종(인재 종가 국·영문 2종, 충재 종가 국·영문 2종)
- 자료집에 대한 관광객 의견 수렴(설문조사) : 전주 35명(2
Ⅳ. 연구개발결과
□ 제1세부연구과제 : 종가음식 관광자원화를 위한 지역자원 활용 전략 개발
○ 사례 종가와 지역 관광자원 조사
- 지역별 관광자원 : 전북 전주시 85종, 경북 봉화군 108종
- 종가문화 체험프로그램 운영 현황 조사 : 정온 종가 등 전국 67 종가
- 지자체 관광상품화 정책과 현황 분석 : 지역별 관광 상품 비교·분석
○ 관광자원 정보 자료집 발간 : 4종(인재 종가 국·영문 2종, 충재 종가 국·영문 2종)
- 자료집에 대한 관광객 의견 수렴(설문조사) : 전주 35명(2014. 6.), 봉화 40명(2014. 10.)
- 자료집 제작 체계 확립 : 6단계(계획 수립부터 인쇄까지)
○ 체험 프로그램 현장 적용 : 충재 종가와 달실마을(2015. 8.)
□ 제2세부연구과제 : 종가음식 식재료 표준화 및 실용화 기술 개발
○ 인재 종가 : 4종(맛나지, 무채말랭이 볶음, 생합작, 무짠지)
- 맛나지 관능 향상, 조리시간 단축을 위한 재료 규격 설정 및 조리법 개발
· 맛나지 고기 절단 두께 선정 : 2~3 mm
· 관능 향상 및 총 조리 시간 단축 가능한 조리법 개발
: 총 조리시간 1220분 단축(홍두깨살, 1300분 → 사태살, 80분)
- 무채말랭이 볶음의 건조 시간 단축, 관능 향상을 위한 재료 규격 및 조리법 개 발
· 무채말랭이 규격 선정 : 3.5 mm, 7.0 mm
· 무채말랭이 건조 조건 개선 및 시간단축
- 생합작의 관능 향상을 위한 배합비 및 조리법 개발
· 재료 배합비 조정 및 연근가루 첨가한 개선 조리법 개발
- 무짠지의 관능 향상을 위한 응용 조리법 개발
· 무짠지를 활용한 무침 및 물김치의 조리법 개발
○ 충재 종가 : 2종(점주, 녹두죽)
- 점주의 관능 향상을 위한 개선 배합비 개발
· 당 함량 조정 및 다양한 풍미개선제 첨가(생강, 유자청, 흑설탕)
- 녹두죽의 관능 향상을 위한 개선 배합비 개발
· 관능 향상을 위해 ‘잣’, ‘부추’, ‘잣+부추’ 녹두죽의 배합비 개발
□ 제1협동연구과제 : 종가음식 조리가공 기술 개발
○ 스토리텔링을 통한 전통 종가음식의 식단 개발
- 종가 지역의 식재료 조사, 분석
- 종가 심층 면접 및 조사
- 종가의 스토리텔링을 통한 종가음식 명품화와 식단 개발
- 인재 종가 스토리텔링결과, ‘종가밥상’, ‘강호유람 풍류 밥상’, ‘학인당 모심상’ 개발
- 충재 종가 스토리텔링 결과, ‘충(忠)’, ‘경(敬)’, ‘효(孝)’ 콘셉트 식단 개발
○ 종가음식의 조리가공 기술 개발
- 종가음식 콘셉트에 따른 식단 및 표준화 조리법 개발
- 외식 사업 운영에 적용 가능한 종가음식 표준화 레시피북 개발
○ 종가음식 식단 운영 매뉴얼 개발
- 음식 관련한 전반적 운영과 마케팅 방법을 담은 종가음식점 운영 매뉴얼 개발
- 종가의 음식과 종가음식점 운영에 관한 책자 개발
□ 제2협동연구과제 : 종가음식을 활용한 체험관광 모델 개발
○ 전주 한옥마을 인재 종가를 대상으로 종가음식관광 팸투어를 실행하여, 종가음
식관광 가능성을 타진하고 내국인과 외국인 관광객의 인식 차이를 확인(2013년)
○ 봉화군 달실마을 충재 종가를 대상으로 종가음식관광 팸투어를 실행하여, 종가음
식관광 가능성을 타진하고 내국인과 외국인 관광객의 인식 차이를 확인(2014년)
○ 종가음식 관광 기본 체계 제안
○ 종가음식을 활용한 체험관광 모델 개발
○ 종가음식 체험프로그램 운영 매뉴얼 개발
○ 종가음식해설사는 종가음식 전문 인력으로서 체험프로그램을 이용하는 관광객에게 종가문화 및 음식을 매력 있게 설명할 수 있는 역량을 갖추고 있는 자를 말하며 관광객의 체험만족도를 증대시킬 수 있음
○ 종가, 지역민, 지역 문화관광해설사 등을 대상으로 종가음식해설사 전문 인력으로 양성하기 위한 교육프로그램을 개발하여 시범운영함
□ 제3협동연구과제 : 종가 지역 특산품의 관광 상품화 기술 개발
○ 인재 종가 브랜드 상표등록 : 2건(산업재산권)
○ 종가 로고 개발 : 2종(인재 종가, 충재 종가)
○ 일러스트레이션 디자인 개발 : 한과 12종, 불천위제례 상차림 일러스트레이션 개발
○ 홍보물 제작 : 3종(리플렛, 스티커, 모바일 홈페이지)
○ 종가 여행 기념품 상품화 가이드 북 발간 : 1종
○ 종가 여행 기념품 디자인 가이드 북 제작 : 2종(인재 종가, 충재 종가)
Abstract
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1. Development of Strategies to Use Local Resources for the Tourism Resource of Jong-ga Food
Today, local governments and hotels are releasing various policies and products under the theme of Jong-ga Food, which has raised the public interest in it. Rather than being just satisfied with the prima
1. Development of Strategies to Use Local Resources for the Tourism Resource of Jong-ga Food
Today, local governments and hotels are releasing various policies and products under the theme of Jong-ga Food, which has raised the public interest in it. Rather than being just satisfied with the primary consumption by visiting restaurants, such interest has developed into the complex consumption aiming to experience the culture and life by directly visiting Jong-ga, which is connected to tourism. Once selecting the place for travel, tourists search for the relevant local tourism information. The results of what meanings are delivered to tourists from local tourism information, or what information tourists have selected, have crucial influence on the initial image and the final choice of destinations. If the local tourism information where Jong-ga is located is provided together to tourists who like to visit Jong-ga, thus, it would work as a positive factor when choosing Jong-ga as a place to visit. As case Jong-ga, this study has selected ‘Injae Jong-ga’ in Jeonju-si, Jeonbuk and ‘Chungjae Jong-ga’ in Bonghwa-gun, Gyeongbuk. Discovering local tourism resources including 85 types in Jeonju-si and 108 types in Bonghwa-gun, the current operation status of Jong-ga culture experience program in 67 Jong-ga in the whole nation including ‘Jeong-on Jong-ga’ was researched. Based on the discovered resources, total four types of tourism guide information booklet(two types of each Jong-ga in each Korean & English) were produced. Before producing the booklets, a survey for the actual tourists was conducted to reflect their opinions. Establishing the whole stages to produce the booklets, a system to apply it was built up. Through the publication of tourism guide information booklets, it aims to help the understanding of history and culture of their families, and also to seek for the vitalization of Jong-ga tourism based on the connection with local tourist attractions, by providing booklets with high readability and lots of information to tourists visiting traditional villages, Jong-ga, or regions.
2. Standardization of Ingredients for Jong-ga Food & Development of Commercialization Techniques
For the development of food of Jong-ga (Jeonju Hakindang) and its commercialization, this study investigated physico-chemical properties and quality characteristics of Mannaji (boiled beef down in Korean soy sauce), the saute and dried radish and Saenghapjak prepared with different cooking methods during storage period (from 0 weeks to 20 weeks) at 4℃. And then, For the development of food of another Jong-ga (Bonghwa) and its commercialization, this study investigated physicochemical properties, sensory characteristics and application receipt of Jumjoo and mung bean porridge prepared with different cooking methods. Sensory panelists showed preference for Mannaji with pre-heating methods compared to conventional methods. In case of the saute and dried radish, The degree of browning for the 3.5 mm sun dried radish, the 7.0 mm sun dried radish, the 3.5 mm hot air dried radish and the 7.0 mm hot air dried radish was 0.12, 0.14, 0.04 and 0.04, respectively. The DPPH radical scavenging activity (EDA%) of the hot air dried radish had a higher value than the sun dried radish. In contrast, the ABTS values of the sun dried radishes were higher than the hot air dried radishes. The total polyphenol content of the 7.0 mm and 3.5 mm hot air dried radishes reached high values of 15.99 and 11.62 mg/g, respectively. The total polyphenol contents of the 7.0 mm and 3.5 mm sun dried radishes were 9.63 and 6.77 mg/g, respectively. In sensory evaluation of the stir-fry dried shredded radishes, the 7.0 mm hot air dried sample scored the highest in terms of smell, color, gloss and overall preference. In conclusion, hot air drying (45℃) and a thickness of 7.0 mm were found to be the optimal conditions for dried shredded radish and stir-fried dried shredded radish products. In case of Saenghapjak, Jumjoo and mung bean porridge, the results of sensory evaluation, improved cooking methods be better than conventional cooking methods.
3. Development of Cooking and Processing Techniques of Jong-ga Food
This study aimed to develop a new commercialization model for the industrialization of Jong-ga food as a gentry families’ complex food culture product. We tried to develop a Jong-ga food and propose a city sightseeing style’s Jong-ga product by interviews with ‘Hakindang’ and Chungjae Gwonbeol clan Jong-ga as the center, the head house of the Suwon Baek clan and Chungjae Gwonbeol clan, also Injaegong group and Chungjae Gwonbeol clan Jong-ga in Jeonju-si and Bonghwa-gun. “Hakingdang Jong-ga bap-sang”, “Gang-ho-yu-ram pung-ryu bap-sang”, “Hakindang mo-sim-sang”, “Chung-concept”, “Gyeong-concep”, “Hyo-concept” is content created through storytelling. We have contents. Using district amenity for storytelling main house food. We make manual. This manual have analysis consumption trend and how to find way manage strategy with awareness secure strategy.
4. Development of the Experience Tourism Model Using Jong-ga Food
In order to develop the culinary tourism model using Jong-ga cuisine, we apply the results of two Jong-ga (In-jae Jong-ga, Chung-jae Jong-ga) familiarization tour. Categorizing all the conditions for the Jong-ga cuisine experience tourism model, we make a prototype of this model for the people who potential Jong-ga business operators. Jong-ga cuisine experience tourism model can have lots of categories by classification standard. We divided this categories like ‘Gourmet type’, ‘Jong-ga centered type’, ‘Location associated type’ by considering the tourism motive, location, tourism resource, resource character, business operator, stay pattern, experience activity. Considering this three types of Jong-ga cuisine experience tourism, we find conditions for the development and elements for the success. This will contribute to the expansion of tourists and business vitalization by using this differentiated experience tourism programs and it will expand culinary tourism in rural area. We made this result to ‘Jong-ga experience program operating manual’, so the operator can put to practical use. Also we did the test operation of the educational training program which can train the ‘Jong-ga cuisine commentator’ who is able to introduce Jong-ga culture and cuisine.
5. Development of Tourism Commercialization Techniques for Specialties of Jong-ga Region
Despite high interest in the cultural values of Jong-ga and Jong-ga food, it is very inadequate or limited to develop merchandising and marketing technique for tourist souvenir using Jong-ga, Jong-ga food and local products. Thus, even though Jong-ga has a distinctive cultural heritage, it couldn't help to revitalize the local tourism. Therefore, this study was support for Jong-ga foodtour activate and increase the brand value as the suggestion of souvenirs merchandising techniques with Jong-ga, Jong-ga food and the local products in the area in terms of contributing to the local economy. To develop sourvenirs merchandising techniques with Jong-ga, the process were created through 5 steps: first step was to investigate the available resources with two samples of Jong-ga (In-Jae and Chung-Jae), second step was to develop several prototypes with brand logos and illustration designs, third one was product commercialized research with expert-interview and tourist reponses survey. Forth step was suggestion of the practical steps to develop the souvenirs with a manufacturing or license acquisition process, logo and package design process and etc. And last step was to propose public relations plan with utilization for the sources and materials like leaflets, internet and mobile website and SNS. Finally, the ‘guide book for Jong-ga travel souvenir’ was produced through this development plan, and organized so that all who in the Jong-ga souvenirs development to challenge easy to follow, to increasing the practical possibility.
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