서울거주 주부의 전통장류(간장, 된장)의 이용과 제조실태 조사연구 = Housewives' Consumption and Preparation of Korean Traditonal Doenjang and Ganjang in Seoul Area

다국어 초록 (Multilingual Abstract)

The objective of this study was to determine the eating frequency and preparation of Korean traditional Doenjang and Ganjang. The result of this study showed that the eating frequency of Doenjang were more than one time/wk(63%), then one time/ 2wks(17.67&), one time/3wks(8.33%), and one time/4wks(6.00%) in decreasing order. Most housewives recognized the necessity of traditional Ganjang(83.00%) and Doenjang(85.36%) to make Korean food. The 51.67% of housewives prepared traditional Ganjang and Doenjang at home. The preparation of Meju were 'from' parents' 37.42%, 'by myself' 29.03%, 'in merket' 27.74%. The 60.00% of house wives were put Meju in salted water between 35-45 days. The main reasons not to prepared Doenjang were 'inconvenient' 37.93%, 'don't know how to make' 37.24%.

목차 (Table of Contents)

• Abstract = 105
• 서론 = 105
• 연구방법 = 106
• 1. 조사대상 및 기간 = 106
• 2. 조사내용 = 106
• 3. 자료처리 방법 = 106
• 결과 및 고찰 = 106
• 1. 조사대상자의 일반사항 = 106
• 2. 된장의 섭취빈도와 전통간장, 된장의 필요성 = 106
• 3. 가정에서 전통간장, 된장의 제조여부 = 107
• 4. 가정에서 전통간장, 된장의 제조방법 = 111
• 요약 및 결론 = 112
• 참고문헌 = 113