高宗24年 進饌儀軌 饌物에 대한 分析的 硏究

韓福眞,黃蕙性,韓福麗,金尙寶,李盛雨,朴惠苑 동아시아식생활학회 1991 동아시아식생활학회지 Vol.1 No.3

The review of side dishes, oereal dishes and seasonings of the banquet on the 24th year of King Kojong in Chosun dynasty were summarized as follows: 1.Ten kinds of soaps(=Tang), that is Yyolguja Tang·Guja Tang·Keumjung Tang·Whanja Tang·Jap Tang·Got Tang·Seunggiwa Tang·Jeopo Tang·Haesam Tang·Yang Tang were served. The most frequently served soup among them was Yyolguja Tang. 2.Various kinds of dried meat/fish were piled up most highly among dishes. Sliced beef and minced beef among dried meats, white cud·yellow cud· flatfish·skate·shark·octopus·dried abalone·cuttle fish·dried scallop were piled up together. 3.Sliced of boiled beef/pork and gelatined knuckles were assorted. Boiled meat which was made of beef,pork,lamb,liver,stomach,brisket and plat flank of caw was chiefly used for boiled beef, hams for boiled pork, mediumsized lamb for boiled lamb. And the legs and stomach of caw, old chicken, mullet were used for gelatined knuckle. 4.Three kinds of pan-frying dishes that was stomach and liver of caw, and mullet were usually piled up. If one kind in one dish, sea cucumber and mullet were used respectively. 5.Boiled abalone was dried abalone with soaked, sliced and boiled down in soysauce. 6.Roasted dish was usually made of assorted food stuffs. Sometimes chicken and pheasant was used for roasted dish. 7.Steamed dish was like this:assorted beef,fresh abalone,sea cucumber,mullet, young pork,chicken,dried abalone. 8.Raw dish was made of intestine of caw, fresh abalone and mullet. 9.Poached egg was serving decorated with red pepper,pine-nut and green onion. 10.Seasoned green-been-jelly was served only one time. 11.Radish kimchi was served only one time. 12.Chief foods were nuddle and stuffed bun. 13.Served seasings were honey,mustard,soysauce with vinegar,salt. Review from banquet menu, 34 kinds of side dishes were served : 10 kinds of soup,dried fish/meat,boiled beef,boiled pork,gelatined knuckle,5 kinds of panfrying,boiled-down-abalone in soysauce,3 kinds of roast,5 kinds of steamed,3 kinds of raw dishes,pourched egg,green-bean-jelly,kimchi. 4 kinds of chief foods were served : nuddle,dry nuddle,2 kinds of dumping.

우리나라 전통조리에서 고추의 활용

한복진 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.2

Red pepper have affected traditional cuisines through various ways since they were first introduced in Korea over 400 years. But we can easily determine that red pepper powder and red pepper paste were not used daily dishes until 1940 as we look into traditional cookbooks. Chinese pepper and black pepper were used for hot spices before red pepper was introduced in Korea. It is estimated that red pepper was introduced during the last of 1500s the Japanese invasion of Chosun dynasty, but it was first used to make Sunchang red pepper paste in 『Sumunsasul(수문사설)』(1740), and to make Kimchi in 『Jeungbo Sanlimkungje(증보 산림경제)』(1766), and it became a general spice for vegetables in the middle of the 1800s. Pepper is mostly used to make Kochujang(red pepper paste), Kimchi, Jutkal(salted fish) and Jangajil (salited veg.) etc as fermentable cuisines. The attribute of using pepper was developed for fermentable spices, and to give spicy flavor to cuisines. The types of peppers using traditional cuisines are various such as unripened pepper, red pepper, red pepper powder, red pepper paste, and pepper leaves. Traditional dishes with vegetables mostly use red peppers. Fish dishes(soup, stew. brasing, roasting, steaming) also use red peppers. Soup & stew with meat item partly use red pepper but steaming, roasting dishes with meat item not use pepper. roasted pork, pork ribs, steamed chicken of spicy meat cuisines in the 1930s did not use pepper. Kochujangbokkum(고추장볶음) is one of the oldest cuisines for using red pepper paste in the1800s. Sliced red peppers and red pepper powder are mostly used for garnishing of cuisines.

한국음식에서 참깨와 참기름의 전통적 이용

한복진,Han Bok-Jin 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.2

It is estimated that sesame spread to Korea about B.C.1000 years and people cultivated sesame and ate sesame-oil age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan (찬 side dishes) and Byung-gwa (병과 Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa (유밀과) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa (유과), You-jeon-byung (유전병 fried rice cake) and Yak-bab (약밥). Roasted sesame and black sesame were used to cook Da-sik (다식), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup(임자수탕).

高宗24年 進饌儀軌 笏記 儀禮節次에 대한 分析的 硏究

韓福眞,黃蕙性,韓福麗,金尙寶,李盛雨,朴蕙苑 동아시아식생활학회 1991 동아시아식생활학회지 Vol.1 No.2

A review of the royal banquet rituals which were excuted twice a day for consecutive three days for master were found to be progressed; 1st day for Queen Mother,2nd day for king,3rd day for Crown Prince very orderly. And performing dozens of dances and musics at each intervals of this procedure. The Sequence of rituals were summarized as follows. 1. Entering by order of low in rance. 2. Opening a ceremony. 3. Setting napkins, spoons and chopsticks and sumptuous table for master. 4. Offering flowers to master and then granting that flowers to subjects 5. Singing a open song. 6. Setting wine/side dishes for master and complimenting master's achievement/wellness. 7. Bowing politely three times and giving cheers. 8. Distributing wine/dishes to high ranked subjects. 9. Offering special dishes for master. 10. Distributing wine to low ranked subjects. 11. Singing a closing song. 12. Taking away tables. 13. Closing a banquet and leaving the hall.

한국의 상차림 구성과 식사예법

한복진 仁濟大學校食品科學硏究所 1997 仁濟食品科學FORUM論叢 Vol.- No.5

[제 4 주제] 한국의 상차림 구성과 식사예법

한복진 인제대학교 식품과학연구소 1997 仁濟食品科學FORUM論叢 Vol.5 No.-

목통(Akebia quinata Decaisne)의 물추출물이 Clostridium perfringens 및 주요 장내미생물의 생육에 미치는 영향

한복진,우상규,신현경 한국산업미생물학회 1995 한국미생물·생명공학회지 Vol.23 No.6

한약재 중에서 인체의 장내균총을 개선시킬 수 있는 소재를 탐색한 결과 목통의 물추출물이 장내의 대표적 유해균인 C. perfringens의 생육을 강력하게 저해시키는 활성을 나타내었다. 이 항균활성은 100℃에서 120분 동안 열처리하거나 pH 1∼11의 범위에서도 활성의 변화가 거의 없이 안정하였다. 목통의 물추출물은 in vitro 실험에서 C. perfringens 및 다른 Clostridium에 대해서도 강력한 저해활성을 나타내었다. 한편 장내 유익균인 Bifidobacterium과 Lactobacillus균에 대해서는 생육 저해효과가 전혀 없었으며 Escherichia coli와 Enterococcus faecalis의 생육에도 별 영향을 미치지 않았으나 Bacteroides fragilis와 Staphylococcus aureus의 생육은 강력하게 저해하였다. 인변종균의 혼합배양의 결과 단일균배양의 결과와 마찬가지로 Bifidobacteria와 Lactobacilli는 증가시켰으며, E. coli에는 별 효과가 없었고, C. perfringens의 생육은 강하게 저해시킨 것으로 나타났다. 흰쥐를 이용한 in vivo 실험에서도 Bifidobacteria와 Lactobacilli의 수는 약간 증가시키는 경향을 나타냈다. 반면 Clostridia의 균수는 감소하는 경향을 나타냈다. As a result of screening the medical herbs which selectively control human intestinal microflora, water extract of Akebia quinata Decaisne was proved to have a strong inhibitory activity against the growth of Clostridium perfringens, a major harmful intestinal bacterium. The anti-bacterial activity was stable under the thermal treatment at 100℃ for 120 min and in a range of pH 1 to 11. In addition, the water extract of Akebia quinata Decaisne showed the antibacterial activities against five different strains of Clostridia including C. perfringens. On the contrary, the extract did not inhibit the growths of Bifidobacterium, Lactobacillus, Escherichia coli, Enterococcus faecalis. The extract, however, suppressed markedly the growth of Bacteroides fragilis and Staphylococcus aureus in vitro. Alike in the mixed culture inoculated with human feces as starter, in vivo tests using rats showed that the extract tends to increase the numbers of Bifidobacteria and Lactobacilli in the intestinal microflora of rats, whereas those of Clostridia were attenuated.

세계 두부 조리의 문화

한복진 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.4

Korea supposed the place of origin of soybean. Although it is speculated that it was edible in the era of the Three Kingdoms(A.D. 5~9C), there is no documentary evidence. The first record about the edibility of tofu was written down in the Goryeo dynasty, and there was several documents that tofu was exported to China and Japan in the Chosun dynasty due to excellent manufacture skills for tofu. Tofu has been a good source of protein as a food for the common people, though there were not many traditional kinds. Especially, tofu has been an important vegetarian foodstuff in a Buddist temple, and has been used for vegetable soup and skewered greens necessary for the sacrificial rites of the humbler class as well as of the royal court. We frequently made sliced raw tofu and fried tofu, and it was used for broil, stew, and casserole as well as stuffing. In addition, tofu and its bean-curd dregs were applied of making soy. In China it is assumed that tofu has been eatable since the time of the Han(A.D. 1C). Chinese tofu and its products are various and generally 20 different varieties are used. There are many dishes applied of tofu. salted and plain tofu were used as Chinese appetizer dishes. Plain, salted, skinned or deep-fried tofu was stir-fried in an hot oiled pan with vegetables, meats and fishes. Additionally, there are a variety of tofu dishes utilized stewing, frying, steaming, and soup cookeries. Tofu first appeared in the era of the Nara(8C) of Japan and was come into wide use in the era of the Aedo(Tokyo). In Japan tofu and its products are various and introduced in Shojin cookeries prevalent in the Buddist temples. It is especially noticeable that frozen or skinned tofu was used for these. Japanese tofu cooking is more delicate than Korean and Chinese ones, and Japanese people do not use oil. Instead, they in general utilize steaming and broiling cookeries. In the western countries the history of tofu edibility is short. However, their practical application of tofu in the dietary life is very positive.

進撰儀軌의 構成에 관한 考察

韓福眞,黃惠性,韓福麗,金尙寶,李盛雨,朴惠苑 동아시아식생활학회 1991 동아시아식생활학회지 Vol.1 No.1

Since the year 1795(in the 19th year of King Jungjo), the form of Banquet Record was established. In the year 1827(in the 27th year of King Sunjo), the formality of Banquet was made at Ja-kyung Palace for the first time. Thereafter it was utilized by all banquets, So it was called the "model of courtesy". The compostion of Jinchan Uigue of the year 1887(in the 24th year of King Gojong) was identified as follows; Banquet Record was composed of 4 Volumes. In Preface, there were Data choice(Taekil), Personal rank his name(Zwamok), Pictures of ceremonies (Dosik). In 1st Volume, there were King's order (Jungyo), Answer of King's question(Yeonseol),Musulc Record(Akjang), Compliment for King(Chisa), Poem for royal family(Junmun), Procedure of ceremony(Uiju),Works of the authorities concerned(Samok), Resource indioes(Gyemok), Letters from chief of the authorities concerned (Gyesa), Official letters(Imun), Letters to headquarters from local officers(Negwan). In 2nd Volume, there were Consult for budget(Pummok), Letters from to local officers from head quarters (Gamyul), Banquet menu(Chanpum), Utensil item(Gijong). In 3rd Volume, there were repairment(Suri),Arrangement(Besul),Umbrella and flag for ceremonies (Ui jang), Guard (Uiwui), List of quests (Neyebin), Ministers(Munanjesin), Musician and dancer's name and costume (Gong-ryung), Musical instrument(Akgipungmul), Rewards(Sangjum), Expenditure of banquet(Jaeyoung).

동아시아의 식문화의 가치

한복진 동아시아식생활학회 2018 동아시아식생활학회 학술발표대회논문집 Vol.2018 No.10