떡 관련 연구문헌에 관한 소고

다국어 초록 (Multilingual Abstract)

A literature survey on traditional Korean rice-cakes was made in order to identify the historical background and the state of scientific understanding on these products.
Rice cakes have long been known as traditional Korean favorite food used in feasts and folk festivals. It was recorded that more than 200 kinds of products were prepared in Korea depending on rice species, garnitures and processing conditions. Korean rice cakes are made of nonglutinous rice mainly and its processing methods are divided broadly into five kinds steamed, pounded, pan-fried, shaped and steamed a boiled and fermented and steamed. They are further divided into varieties by the raw materials used, coating materials and shape.
There were 104 kinds of material for Korean rice cakes. They were classified as follows, main material, sub-material, seasonings, filling material, coating material and leavening material. The processing characteristics of 5 kinds of Korean rice-cake were discussed and the scientific findings on these products were reviewed. The contents of nutrient in Korean rice-cake and material of Korean rice-cake were surveyed through the literatures.

목차 (Table of Contents)

• Ⅰ. 서론 1
• Ⅱ. 떡의 형성과 유래 2
• Ⅲ. 떡의 종류 2
• 1. 찌는 떡(증병류) 2
• 2. 치는 떡 5
• 3. 지지는 떡 6
• 4. 빚는 떡 6
• 5. 발효 떡 7
• Ⅳ. 떡의 영양 8
• Ⅴ. 결론 14