Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 8 Issue 3
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- Pages.243-248
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- 1993
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Survey on traditional Yukwa(oil puffed rice cake) making method in Korea
전통 유과의 제조방법 조사 연구
- Shin, Dong-Hwa (Department of Food Science & Technology, Chonbuk National University) ;
- Choi, Ung (Department of Food Science & Technology, Chonbuk National University)
- Published : 1993.09.30
Abstract
Yukwa, one of the favorite Korean traditional snacks, is a oil puffed rice cooky used for sacrifies, ceremony or celebration of an event. It had been prepared by most of house-wives for a long time fellowing old reference and still be made by some skilled persons in country side these days. The preparation methods of the Yukwa differ a little each other region by region. This survey was conducted to excarvate any hidden traditional methods and collect different cases as many as possible through pre-made questionaire. 151 questionaires were collected at 7 provinces and evaluted by similar items.
전남북, 경남북, 충남북, 강원도 지역에서 유과를 가정에서 만들어 먹는 사람을 대상으로 미리 만들어진 설문에 의하여 유과 제조방법을 조사한 결과 설문지 151건을 회수, 그 내용을 정리하였다. 유과용 원료는 절대 다수가 찹쌀(96.3%)을 기본으로 하였으며, 제조의 첫 단계로 수침시간은 조사자의 47.5%가
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