The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지

A Study on Korean Seaweed Foods by Literature Review

한국 해조류 음식의 문헌적 고찰 - 1450${\sim}$1950년대를 중심으로 -

  • Sohn, Jung-Woo (Dept. of Traditional Korean Cuisine, Baewha Women's University)
  • 손정우 (배화여자대학 전통조리과)
  • Published : 2009.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, a total of 70 seaweed names among various kinds of seaweeds, including dried and powdered foods, were investigated by examining Korean foods literature published during 1450${\sim}$1950. There were 14 kinds of sea mustard, 13 kinds of laver, 3 kinds of kerp, 6 kinds of sea staghorn, 15 kinds of green laver, 1 kind of Ecklonia cava, 11 kinds of agar and 7 seaweeds classified as other. It was also found that seaweed was used as a main ingredient, secondary ingredient, or a garnish in a total of 74 traditional Korean foods. The seaweed foods appearing in the literature were classified by a traditional Korean food classification system according to cooking method. These traditional seaweed foods were placed into 6 categories including main dishes, side dishes, tteok lyou and hangwa lyou. Finally, a database was established in order to provide a research basis for traditional Korean seaweed foods.

Keywords

References

  1. Lee, IG, Shim, SC, Cho, HO and Lee, JU. On the components of edible marine algae in Korea. J. Agricultural Chern. Soc. 14:213-221. 1971.
  2. 한복진. 우리가 정말 알아야 할 우리 음식 백가지, pp.188-199. 현암사. 2000
  3. 강인희. 한국식생활사, pp.43-117. 삼영사. 1991
  4. 서긍 저, 민족문화추진회 역. 국역고려도경, p53. 경인문화사. 1978
  5. 이성우. 조선시대 조리서의 분석적 연구, p73. 한국정신문화연구원. 1982
  6. Huh, SM and Han, JS. The study of the traditional rites. J. East Asian Dietary Life. 6:411-423. 1996
  7. Lee, IK and Gang, SW. A check list of marine algae in Korea. Algae. 2:311-325. 1986
  8. 식품외식경제. 해조류를 이용한 잼 개발. 2006.5.2 https://www.foodbank.co.kr/news/view 2009.1.22 방문
  9. Lee, HS, Suh, JH and Suh, KH. Preparation of antibacterial agent from seaweed extract and its antibacterial effect. J. Kor. Fisheries Soc. 33:32-37. 2000
  10. Jung, KH, Choi, SN, Lee, SY and Go, WB. A study of heavy metals contents of the seaweeds at various area in Korea. J. Kor. Soc. of Food Sci. 14:25-32. 1998
  11. Kim, EM, Koo, JK, Cho, GS and Do, JR. Dietary fiber contents of marine algae and extraction condition of the fiber. J. Kor. Fisheries Soc. 30:291-296. 1997
  12. Cho, HO, Lee, II<, Shim, SC and Lee, JU. On the components of edible marine algae in Korea. J Kor. Agriculture Chern. Soc. 14:213-220. 1971
  13. Lim, EJ, Cho, Kr, Kim, JY, Lee, YH, Ho, JM, Kim, YJ and Cho, HY. The anticoagulant and anticancer activities of enteromorpha intestinalis extracts. Kor. J Food Nutr. 21:7-14. 2008
  14. Kim, HJ, Kim, SI and Han, YS. Effects of sea tangle extract and sea tangle yogurt on constipation relief. Kor. J Cookery Sci. 24:59-67. 2008
  15. Park, IB, Kim, SJ, Ma, SJ, Park, JU and Jung, ST. Preparation of jelly using enzyme soluble extracts of sea mustard. J. Kor. Society Dietary Culture. 20:421-425. 2005
  16. Cho, HS, Park, BH, Kim, KH and Kim, HA. Antioxidative effect and quality characteristics of cookies made with sea tangle powder. J. Kor. Soc. Dietary Culture. 21:541-549. 2006
  17. Cho, MS and Hong, JS. Quality characteristics of sulgidduk by the addition of sea tangle. Kor. J. Cookery Sci. 22:37-44. 2006
  18. Kim, JB, Kang, YJ, Choi, SN, Kim, GB, Jang, SH, Jung, YH and Gook, JY. Preparation of seaweed jelly muk with sea mustard(Undaria pinnatifida) and sea tangle(Larninaria japonica). J. Kor. Fisheries Society. 28:331-337. 1995
  19. Kim, JA and Lee, JM. Changes of chemical components and antioxidant activities in Hizikia fusiformis(Harvey) Okamura with blanching times. J Kor. Soc. Food Sci. 20:219-226. 2004
  20. 전순의 저, 한복려 역. 산가요록, p154. 궁중음식연구원. 2007
  21. 백두현. 음식디미방주해, p170. 도서출판 글누림. 2006
  22. 허균. 성소부부고 도문대작, 민족문화추진회. 1982
  23. 서영보, 심상규. 국역 만기요람, 민족문화추진회. 1986
  24. 농촌진흥청. 증보산림경제 II, pp.181-182. 고농서국역총서 5. 2003
  25. 정약전 저, 정문기 역. 자산어보, 지식산업사. 2002
  26. 이행, 홍언필. 신증동국여지승람 권34, 전라도 沃滿薡. 민족문화추진회. 1969
  27. 서유구저, 이효지, 조신호, 정낙원, 차경희 역. 임원십육지, pp.128-131. 교문사. 2007
  28. 이성우. 한국고식문헌집성[저자미상. 음식방문, 1800년대], p1238. 수학사. 1992
  29. 이성우. 한국고식문헌집성[저자미상. 시의전서, 1800년말], p1447. 수학사. 1992
  30. 빙허각이씨 저, 이민수 역. 규합총서, pp.61-67. 기린원. 1988
  31. 이성우. 한국고식문헌집성[저자미상. 술 빚는 법, 1800년말], p1408. 수학사. 1992
  32. 이성우. 한국고식문헌집성[빙허각이씨. 부인필지, 1915], p1526. 수학사. 1992
  33. 이성우. 한국고식문헌집성[이석만. 간편조선요리제법, 1934], p1938. 수학사. 1992
  34. 이성우. 한국고식문헌집성[저자미상. 사계의 조선요리, 1935], p2005. 수학사. 1992
  35. 이성우. 한국고식문헌집성[조자호 조선요리법, 1939]. p2268. 수학사. 1992
  36. 이성우. 한국고식문헌집성[손정규. 조선요리, 1940], p2482. 수학사. 1992
  37. 방신영. 우리나라 음식만드는 법, pp.310-321. 장충도서출판사. 1957
  38. 이성우. 한국고식문헌집성[홍선표. 조선요리학, 1940], p.2349. 수학사. 1992
  39. 방신영. 일일활용조선요리제법, pp.484-486. 도서출판 민속원. 1931
  40. 한희순, 황혜성, 이혜경. 이조궁정요리통고, p6. 학총사. 1957
  41. 이성우. 한국고식문헌집성[방신영. 조선요리제법, 1942], p2548. 수학사. 1992
  42. 이성우. 한국고식문헌집성[손정규. 우리음식, 1948], p2419. 수학사. 1992
  43. 이성우. 한국고식문헌집성[김호식. 조선식물개론, 1945], p2636. 수학사. 1992
  44. 이성우. 한국고식문헌집성[저자미상. 가정요리, 1940년말], p2675. 수학사 1992
  45. 이성우. 한국고식문헌집성[황혜성. 조선요리대략, 1950], p2696. 수학사. 1992
  46. 이성우. 한국고식문헌집성[방신영. 음식관리법, 1956], p2731. 수학사 1992
  47. 이용기. 조선무쌍신식요리제법, pp.201-202. 민속원. 1924
  48. 김상보. 조선왕조궁중연회식의궤음식의 실제, p266. 수학사. 1995
  49. 김상보. 조선왕조궁중의궤음식문화, pp.406-417. 수학사. 2004
  50. Shin, SM and Sohn, JW. A study on the traditional Korean rites foods for the construction of a traditional Korean food data integration system. Kor. J Food Nutr. 21:254-255. 2008
  51. 해양식물대백과 4권, p16. 한국해양연구원. 2004
  52. 이태원. 현산어보를 찾아서, pp.177-179. 청어람미디어. 2007
  53. Sohn, CH. Historical review on seaweed cultivation of Korea. Algae. 11:357-364. 1996
  54. 김수 저, 윤숙자 역. 수운잡방, p219. 질시루. 2006
  55. 이성우. 한국요리문화사, pp.300-310. 교문사. 1999
  56. 한국문화재보호재단. 한국음식대관 제5권, pp.190-202. 한림출판사. 2001
  57. Kim, US and Han, MJ. A literature review examining the ingredients and cooking methods of the side dishes in 'Gyuhapchongseo'. Kor. J. Food Culture. 23:438-447. 2008
  58. 두산백과사전. 2006. 우뭇가사리. http://100.naver.com/100. 2009.1.16 방문
  59. Lee, JH, Gwak, EJ, Kim, JS and Lee, YS. Quality characteristics of sponge cake added with Mesangi(Capsosiphon fulvescens) powder. J. Cookery Sci. 23:83-89. 2007