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한국 전통 음료의 문헌적 고찰 및 조리법 연구 - 수정과(水正果)를 중심으로 - KCI 등재

Literature Review of Korean Traditional Beverage Recipes - Focus on Sujeonggwa -

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  • URLhttps://db.koreascholar.com/Article/Detail/293840
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韓國食生活文化學會誌 (한국식생활문화학회지)
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

“Sujeonggwa” is a traditional korean beverage made from dried persimmon, cinnamon, and ginger and is oftengarnished with pine nuts. The purpose of this study was to investigate changes in the ingredients, recipes, and processingof “sujeonggwa” in Korean cookbooks published since 1400. The name sujeonggwa is derived from jeonggwa. In the early1600s, sujeonggwa was used in ancestral rites and as a reception beverage, although we don't know its cooking method.According to the literature of the early 1800s, sujeonggwa was made from various fruit ingredients such as pear and yuzu.But since the late 1800s, it has been mostly made from dried persimmon based on ginger and cinnamon boiled with water.Garyeon-sujeonggwa is made with lotus leaf while japkwa-sujeonggwa is made with pear and yuzu. Japkwa-sujeonggwa issimilar to hwachae in terms of ingredients and cooking method.

목차
 I. 서 론  II. 연구 내용 및 방법   1. 연구대상 문헌 및 방법  III. 결과 및 고찰   1. 수정과의 유래 및 역사적 기록   2. 조리서를 통해 본 수정과의 종류 및 재료   3. 수정과 제조시 사용된 음료의 base   4. 조리모형을 통해 본 수정과의 제조방법의 변화  IV. 요약 및 결론  감사의 글  References
저자
  • 최남순(배화여자대학교 식품영양과) | Choi, Nam-Soon