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KMID : 0665220120250041061
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Korean Journal of Food and Nutrition
2012 Volume.25 No. 4 p.1061 ~ p.1067
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A Literature Review Investigation Collecting and Cooking Methods of Tteok (Rice Cake) in Gyuhapchongseo
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Kim Jun-Hee
Jeong Hang-Jin
Oh Wang-Kyu
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Abstract
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Rice cake is the most historical food which has been developed from settlement of agriculture and typical traditional food which has manufacture and food historical meaning. Because, the process of rice flour, raw ingredient of rice cake, tells remarkable food processing technology of our nation, and is original form of processed food that we has been taken before agricultural life begun. In this study, contents analysis method is used. Ingredients of rice cakes appeared in ?Gyuhapchongseo?glutinous rice 12 times (42.8%), nonglutinous rice 10 times (35.7%), and the others 6 times (21.4%) used as the main ingredients of rice cake. the rice cake separated into 15 types (53.5%) of steamed rice cake, 2 types (7.1%) of pounded rice cake, 3 types (10.7%) of boiled rice cake, 7 types (25%) of sauteed rice cake, and 1 types (3.5%) of the others. it become data for knowing social and dietary culture of the time. And it is for presenting fundamental material of possibility of modern rice cake.
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KEYWORD
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Gyuhapchongseo, steamed rice cake, pounded rice cake, boiled rice cake, sauteed rice cake
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