• 한국식생활문화학회지
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• 제29권1호
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• pp.61-83
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• 2014

The aim of this study was to review Byung-Kwa-Ryu recipes in old cookbooks of the head & noble family (Jong-Ga). As for details and classification, we examined the materials and recipes of Byung-Kwa-Ryu. To accomplish this, old cookbooks of the head & noble family ("Soowoonjabbang", "Eumsikdimibang", "Onjubub", and "Jusiksiui") were reviewed. The introduced Byung-Kwa-Ryu recipes numbered 47 total; four from "Soowoonjabbang", 18 from "Eumsikdimibang", nine from "Onjubub", and 16 from "Jusiksiui". We classified the foods (Byung-Kwa_Ryu) into two categories, Tteok-Ryu (Korean rice cake) and Kwa-Jung-Ryu (Korean traditional cookie), on the basis of previous studies. These were further classified into 11 categories: Tteok-Ryu (Jjin-tteok, Salmeun-tteok, Chin-tteok, Jijin-tteok), Kwa-Jung-Ryu (Yumilkwa, Yukwa, Jeongkwa, Dasik, Kwapyun, Dang (Yeot), and others. The most common Byung-Kwa-Ryu type was Jjin-tteok in Tteok-Ryu (14). The next most common Byung-Kwa-Ryu types were Yukwa in Kwa-Jung-Ryu (6) and Yumilkwa in Kwa-Jung-Ryu (5).

• 한국식생활문화학회지
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• 제2권1호
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• pp.55-69
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• 1987

한과류에 대한 과학적 연구의 진행 정도를 조사하고 이들 제품을 현대화시키기 위한 연구 방향을 모색하기 위하여 이제까지 연구된 한과에 관한 문헌 고찰을 시도하였다. 한과의 종류는 쓰이는 재료 및 제조방법에 따라 분류되며 유밀과류, 강정, 산자류, 다식류, 전과류, 숙실과류, 과편류 및 엿강정류로 분류되었다. 이들 종류별 원료 배합과 제조방법의 특징을 기술하고 이들 제품에 대한 과학적 해석을 종합 정리하였다.

• 식품과학과 산업
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• 제53권3호
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• pp.295-306
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• 2020

In Korea, confectionery refers to biscuits, snacks, chocolate, candy and gum. The first sweet in Korea is the Yumilkwa (oil-and-honey pastry) in the Goryeo Dynasty which was mentioned in history book, and is seen to be popular in medieval Korea. Korea's confectionery industry began in 1945 with the aid of the U.S. forces, Haitai Confectionery company produced sweets. The first confectionery product is 'Yeon yang gang'. In the 1970s and 1980s, the confectionery industry developed along with economic growth in Korea, and many of the products released at this time are still loved. Now the domestic market is saturated, sales of domestic confectionery companies are decreasing due to low-priced offers made by importers. It is necessary to develop products with high quality and brand power that can lead the market, and I think it is necessary to target the undeveloped market like the Halal market.

• 한국식품조리과학회지
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• 제24권3호
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• pp.312-324
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• 2008

In this study, we investigated the names and various types of "kwa-jung" along with their recipes and ingredients occurring in Korean cookbooks published before the 17th century. The kwa-jungs were classified into 7 groups including Yoomilkwa, Yookwa, Dasik, Junkwa, Kwapyun, Yutganjung and Dang. A total of 72 kinds of kwa-jung were found. 26 kinds of Yoomilkwa, 18 kinds of Yookwa, 7 kinds of Dasik, 10 kinds of Junkwa, 1 kind of Kwapyun, 3 kinds of Yutganjung and 8 kinds of Dang. Among the types of Yoomilkwa, Yackwa was recognized as the best food according to the references. Also the cooking methods for items had a tendency to become simpler as society became modernized. Original and rare Ingredients were often substituted with other items that could be found more easily where people lived As recorded, the Yookwa group included kangyung, sanja, and bingsakwa. And as society became modernized, people tended to buy Yookwa in the store rather than making it at home due to its complicated and often difficult cooking process. The Dasik items were a kneaded mixture of flour, or the flour of chestnuts, with honey. These were formed into various patterns like birds, animals, butterflies, tree leaves and flowers, or as ki-wha by using printing cooking utensils Honey was used as a sweetener and as a combining material. The Junkwa consisted of roots or fruits that could be easily obtained these cooked or raw foodstuffs were then mixed with sugar and simmered. The Kwapyun used sour fruit juices as a main ingredient. These were then combined with sugar and simmered and allowed to harden. Then they were cut into square shapes after cooling. Yutkangjung was a mixture of yut, chochung, honey or syrup and pine nuts. which was combined over low heat. After mixing and stirring it was cut into square shapes. Finally, the Yut was typically cooked with grains and powdered malt and stirred until thickened.

• 한국식품영양학회지
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• 제21권2호
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• pp.243-255
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• 2008

This study was performed to offer basic data base on traditional Korean festival foods for a traditional Korean food data integration system, that is based on literature reviews. The Korean lunar calendar has seasonal divisions reflecting traditional Korean holidays. In the past, there were many customs corresponding to emotions, and foods were in accordance with customs, festivals, and seasons. Today, we are well aware of the traditional Korean foods of New Year's Day(Seollal), the Korean Harvest Festival(Chuseok), the First Full Moon Day(Jeongwol Daeboreum), the Winter Solstice(Dongji), and the hottest summer day(Sambok). However, many other traditional Korean holidays are disappearing from the modem Korean life-style. This study made the following classifications for traditional Korean festivals. Seollal(Seol), Ipchun, and Jeongwol Daeboreum in January; Junghwajeol in February; Samjinnal in March; Hansik and Chopail in April; Dano in May; Yudu and Sambok in June; Chilseok and Baekjung in July; Chuseok in August; Jungyangjeol in September; Siwolmuoil in October; Dongji in November; and Napil and Seotdal Geumeum in December. The familiar traditional Korean festival foods are as follows: Seollal's festival foods consist of 5 main dishes, 35 side dishes, 12 kinds of tteok lyou, 21 kinds of hangwa lyou, 2 kinds of emchong lyou, and 3 kinds classified as others; this includes tteokguk, manduguk, galbijjim, sinseollo, jeon, pyunyuk, kimch, tteok, sikhe, sujunggwa, fruits, and seju on Seollal. The festival foods for Jeongwol Daeboreum consist of 3 main dishes, 27 side dishes, 5 kinds of tteok lyou, 3 kinds of hangwa lyou, 4 kinds of emchung lyou, and 3 kinds classified as others; this includes ogokbap, mugeunnamul, yaksik, yumilkwa, wonsobyung, guibalgisul, and burum on Jeongwol Daeboreum. The festival foods for Sambok consist of 6 main dishes, 18 side dishes, 4 kinds of tteok lyou, 3 kinds of eumchung lyou, and 2 kinds classified as others; this includes yukgaejang, imjasutang, youngyejjim, tteoksudan, santtalgihwaschae, and subak on Sambok. Chuseok's festival foods consist of 4 main dishes, 22 side dishes, 18 kinds of tteok lyou, 6 kinds of hangwa lyou, 4 kinds of eumchung lyou, and 3 kinds classified as others; this includes oryeosongpyeon, toranatang, garijjim, dakjjim, namuls, tteok lyou, baehwachae, and fruits on Chuseok. The festival foods for Dongji consist of 6 main dishes, 6 side dishes, 7 kinds of tteok lyou, 1 kind of hangwa lyou, 2 kinds of eumchung lyou, and 1 kind classified as others; this includes patjug, jeonyak, and dongchimi on Dongji. Based on these data, it is recommended that knowledge of traditional Korean festival foods be handed down, preserving and develop their excellence and to further scientific studys.