오늘날 맞벌이, 도시화로 인해 패스트푸드(햄버거나 피자)소비량이 증가하면서 각종 성인병이 증가하고 있다. 차는 건강식품으로 널리 알려져 있어 차가 함유된 음식을 분류하고 용도를 비교, 분석하는 것은 차음식의 대중화를 위해 필요하다. 우리나라의 차음식은 차죽(茶粥)⟶ 차국수(茶麪)⟶작설떡(茶餠)⟶차장(茶醬)⟶가즙장(假汁醬)순으로 발전하여 오늘날 차음식 문화로 발전한 것을 볼 수 있다. 국내에서 제조해서 소비되고 있는 차음식은 주식류 45종, 부식류 93종, 후식류 72종, 총 210종으로 분류되었다. 차 종류별로는 녹차 198종, 홍차 5종, 황차 3종, 오룡차 4종으로 분류되었다. 차 소재로 녹차가루 125종, 녹차 우린 물 54종, 녹차 우린 찻잎 54종, 생잎 15종, 마른 찻잎 7종, 홍차가루 1종, 홍차 우린 물 3종, 황차가루 1종, 황차마른 찻잎 1종, 황차 우린 찻잎 2종, 오룡차가루 1종, 오룡차 우린 물 3종이 활용되었다. 차음식 용도로 한약재와 ...
오늘날 맞벌이, 도시화로 인해 패스트푸드(햄버거나 피자)소비량이 증가하면서 각종 성인병이 증가하고 있다. 차는 건강식품으로 널리 알려져 있어 차가 함유된 음식을 분류하고 용도를 비교, 분석하는 것은 차음식의 대중화를 위해 필요하다. 우리나라의 차음식은 차죽(茶粥)⟶ 차국수(茶麪)⟶작설떡(茶餠)⟶차장(茶醬)⟶가즙장(假汁醬)순으로 발전하여 오늘날 차음식 문화로 발전한 것을 볼 수 있다. 국내에서 제조해서 소비되고 있는 차음식은 주식류 45종, 부식류 93종, 후식류 72종, 총 210종으로 분류되었다. 차 종류별로는 녹차 198종, 홍차 5종, 황차 3종, 오룡차 4종으로 분류되었다. 차 소재로 녹차가루 125종, 녹차 우린 물 54종, 녹차 우린 찻잎 54종, 생잎 15종, 마른 찻잎 7종, 홍차가루 1종, 홍차 우린 물 3종, 황차가루 1종, 황차마른 찻잎 1종, 황차 우린 찻잎 2종, 오룡차가루 1종, 오룡차 우린 물 3종이 활용되었다. 차음식 용도로 한약재와 식재료를 적절히 배합한 식이요법용 음식(다이어트), 전통음식을 차와 결합하여 재구현한 한식을 현대적 감각에 맞게 개발한 퓨전음식이 널리 이용되고 있다. 향후, 차음식의 발전 방안으로 차의 성분과 효능을 살린 주식류, 녹차 우린 찻잎이 함유된 음식, 한약재와 혼합된 음식, 다이어트 식품, 전통한식을 개발하는 것이 필요하다.
오늘날 맞벌이, 도시화로 인해 패스트푸드(햄버거나 피자)소비량이 증가하면서 각종 성인병이 증가하고 있다. 차는 건강식품으로 널리 알려져 있어 차가 함유된 음식을 분류하고 용도를 비교, 분석하는 것은 차음식의 대중화를 위해 필요하다. 우리나라의 차음식은 차죽(茶粥)⟶ 차국수(茶麪)⟶작설떡(茶餠)⟶차장(茶醬)⟶가즙장(假汁醬)순으로 발전하여 오늘날 차음식 문화로 발전한 것을 볼 수 있다. 국내에서 제조해서 소비되고 있는 차음식은 주식류 45종, 부식류 93종, 후식류 72종, 총 210종으로 분류되었다. 차 종류별로는 녹차 198종, 홍차 5종, 황차 3종, 오룡차 4종으로 분류되었다. 차 소재로 녹차가루 125종, 녹차 우린 물 54종, 녹차 우린 찻잎 54종, 생잎 15종, 마른 찻잎 7종, 홍차가루 1종, 홍차 우린 물 3종, 황차가루 1종, 황차마른 찻잎 1종, 황차 우린 찻잎 2종, 오룡차가루 1종, 오룡차 우린 물 3종이 활용되었다. 차음식 용도로 한약재와 식재료를 적절히 배합한 식이요법용 음식(다이어트), 전통음식을 차와 결합하여 재구현한 한식을 현대적 감각에 맞게 개발한 퓨전음식이 널리 이용되고 있다. 향후, 차음식의 발전 방안으로 차의 성분과 효능을 살린 주식류, 녹차 우린 찻잎이 함유된 음식, 한약재와 혼합된 음식, 다이어트 식품, 전통한식을 개발하는 것이 필요하다.
As the consumption of fast food such as hamburger and pizza due to dual working and urbanization, adult diseases such as chronic inflammation, type 2 diabetes, and obesity are increasing. Moreover, this study intends to classify tea foods and analyze the use due to its excellence and propose improve...
As the consumption of fast food such as hamburger and pizza due to dual working and urbanization, adult diseases such as chronic inflammation, type 2 diabetes, and obesity are increasing. Moreover, this study intends to classify tea foods and analyze the use due to its excellence and propose improvement methods of tea as a solution from air, water, and food pollutions. It ultimately aims to contribute to providing basis for the development of various tea foods and making it popular. Tea food herein starts from food to drink tea as edible food not as tea customs, tea ritual, ritual food, and oil-and-honey-based biscuits put on tea tables. The first historical record on tea food in Korea was written by Silhak scholar Hong Man-seon between the end of the 17th century and the early 18th century in his book titled Salimgyeongjae. This book records that people used to eat tea porridge for famine relief food and tea noodle was served as a ritual food in palace food in the dynasty of Yeongjo 42. This study excerpted important passages from Dadongsong(東茶頌) written by Choui in 1837 that “the ritual minister Anyeong ate vegetable dishes with brown rice” and Anyeong came from Jae country and he ate tea herbs. Although Chanong, which means Yoodo playing custom with eating tea medicine, has been handed down from Silla era, certain period remains unknown. As shown in Dongguksaesigi(東國歲時記) written in the 19th century, Hong Seok-mo said people made rice take in Yoodo day and it was selected in the 19th century. In 1861, Sodang(嘯堂) Kim Hyeongsu recorded in his Chinese-translated book Nonggasipilwolsoksi(農家十二月俗詩) that people made Korea soybean sauce by adding tea leaves in September. In 1924, Choseon Mussangsinsikyorijaebup(朝鮮無雙新式料理製法) written by Lee Yong-gi showed that each home made traditional soybean paste. According to historical records in Korean tea foods, tea food culture continued in the sequence of tea porridge, tea noodle, tea rice cake, tea paste, and Gajeup paste. Tea foods were classified into 45 types of staple foods, 93 types of side dishes, 72 types of refreshments, and 198 types of green tea, five types of black tea, three types of yellow tea, and four types of oolong tea among 210 types of total teas for Choui Academic Cultural Center, The World of Tea monthly magazine, Institute for Traditional Korea Food, and Korea Tea Museum. As tea ingredients for Choui Academic Cultural Center, The World of Tea monthly magazine, Institute for Traditional Korea Food, and Korea Tea Museum, 125 types of green tea powders, 54 types of brewed green tea, 15 types of raw tea leaves, seven types of dried tea leaves, one black tea powder, three types of brewed black tea, one yellow tea powder, one dried yellow tea leaf, two types of brewed yellow tea leaves, and three types of oolong tea were used. U.S. beef exposed to mad cow disease and AI catastrophe swept South Korea between 2000 and the late 2003 and wellbeing foods gained popularity. In 2008, melanin and food addictive crises related with foods we usually eat such as coffee and biscuits occurred, people were aware of the importance of domestic foods and home food. In accordance with this increasing public awareness, tea food gained wide attentions Due to the U.S. beef trouble, people used many porks and chicken as major ingredients. The emergence of Korean restaurants in correspondence with wellbeing social trend and advanced wellbeing with healthy food brought about tea foods added with tea and oriental herb medicine. In 2009 when wellbeing food gained attentions and economic downturn occurred at the same time, fusion tea foods added with tea, in-season food ingredients, seafoods, and western ingredients such as pasta, cream, and bacon by satisfying a single meal such as pizza and spicy rice cake called Tteokbokki were made. Originally tteokbokki only served to king were reproduced into new foods such as green tea seafood tteokbokki and green tea tteokbokki by adding a variety of customer needs. Since 2010, tea food desserts such as new beverages based on tea, desserts, and processed foods were released due to oversupply in the coffee market, it reached the current point. A variety of tea foods added with tea are made by reflecting customer needs such as design, taste, characteristics of ingredients, smell, and color fit to modern style from original foods. As for tea foods, Choui Academic Cultural Center instructs people to combine medical herbs and food ingredients properly and make tea foods for the best diet. In The World of Tea monthly magazine, tea foods were selected to make with ingredients and tea easily found in daily life for diet. Institute for Traditional Korea Food surveyed reprocessed tea foods by adding traditional food with tea. Korea Tea Museum examined daily foods by adding tea on common ingredients such as anchovy, tofu, mushroom, and Manila clam by using teas fit to modern styles such as design, taste, characteristics of tea, smell, and color from original foods or desserts contemporary people frequently have. As methods of developing tea foods, it would first develop staple foods such as rice, porridge, noodle, dumpling, and rice cake soup by promoting ingredients and effects of tea. Second, recipe by using brewed green tea leaves can be applied in daily life, Third, it develops food by combining medical herbs and food ingredients properly and encourage people to eat them. Fourth, it develops functional tea foods good for diet and encourage them to consume it. Fifth, it develops modern fusion food by adding traditional food with tea and encourage them to eat it. Sixth, it develops new combinations with tea from previous popular foods and encourage them to consume it. Seventh, experience programs allow them to taste tea foods. In this way, new tea foods fit to modern style by reflecting various consumer needs and experience programs enable them to experience new foods. Consumption market and diet life were dramatically changed in the contemporary society due to rises in nuclear family, Yolo people, and single family. In addition, a rise in adult diseases promoted the attention to health. The development food based on tea and consumption are encouraged to keep healthy even in a single meal. This study looks forward to contributing to child obesity and diabetes by using the franchise of tea foods and tea food educational programs, which will be left for future research.
As the consumption of fast food such as hamburger and pizza due to dual working and urbanization, adult diseases such as chronic inflammation, type 2 diabetes, and obesity are increasing. Moreover, this study intends to classify tea foods and analyze the use due to its excellence and propose improvement methods of tea as a solution from air, water, and food pollutions. It ultimately aims to contribute to providing basis for the development of various tea foods and making it popular. Tea food herein starts from food to drink tea as edible food not as tea customs, tea ritual, ritual food, and oil-and-honey-based biscuits put on tea tables. The first historical record on tea food in Korea was written by Silhak scholar Hong Man-seon between the end of the 17th century and the early 18th century in his book titled Salimgyeongjae. This book records that people used to eat tea porridge for famine relief food and tea noodle was served as a ritual food in palace food in the dynasty of Yeongjo 42. This study excerpted important passages from Dadongsong(東茶頌) written by Choui in 1837 that “the ritual minister Anyeong ate vegetable dishes with brown rice” and Anyeong came from Jae country and he ate tea herbs. Although Chanong, which means Yoodo playing custom with eating tea medicine, has been handed down from Silla era, certain period remains unknown. As shown in Dongguksaesigi(東國歲時記) written in the 19th century, Hong Seok-mo said people made rice take in Yoodo day and it was selected in the 19th century. In 1861, Sodang(嘯堂) Kim Hyeongsu recorded in his Chinese-translated book Nonggasipilwolsoksi(農家十二月俗詩) that people made Korea soybean sauce by adding tea leaves in September. In 1924, Choseon Mussangsinsikyorijaebup(朝鮮無雙新式料理製法) written by Lee Yong-gi showed that each home made traditional soybean paste. According to historical records in Korean tea foods, tea food culture continued in the sequence of tea porridge, tea noodle, tea rice cake, tea paste, and Gajeup paste. Tea foods were classified into 45 types of staple foods, 93 types of side dishes, 72 types of refreshments, and 198 types of green tea, five types of black tea, three types of yellow tea, and four types of oolong tea among 210 types of total teas for Choui Academic Cultural Center, The World of Tea monthly magazine, Institute for Traditional Korea Food, and Korea Tea Museum. As tea ingredients for Choui Academic Cultural Center, The World of Tea monthly magazine, Institute for Traditional Korea Food, and Korea Tea Museum, 125 types of green tea powders, 54 types of brewed green tea, 15 types of raw tea leaves, seven types of dried tea leaves, one black tea powder, three types of brewed black tea, one yellow tea powder, one dried yellow tea leaf, two types of brewed yellow tea leaves, and three types of oolong tea were used. U.S. beef exposed to mad cow disease and AI catastrophe swept South Korea between 2000 and the late 2003 and wellbeing foods gained popularity. In 2008, melanin and food addictive crises related with foods we usually eat such as coffee and biscuits occurred, people were aware of the importance of domestic foods and home food. In accordance with this increasing public awareness, tea food gained wide attentions Due to the U.S. beef trouble, people used many porks and chicken as major ingredients. The emergence of Korean restaurants in correspondence with wellbeing social trend and advanced wellbeing with healthy food brought about tea foods added with tea and oriental herb medicine. In 2009 when wellbeing food gained attentions and economic downturn occurred at the same time, fusion tea foods added with tea, in-season food ingredients, seafoods, and western ingredients such as pasta, cream, and bacon by satisfying a single meal such as pizza and spicy rice cake called Tteokbokki were made. Originally tteokbokki only served to king were reproduced into new foods such as green tea seafood tteokbokki and green tea tteokbokki by adding a variety of customer needs. Since 2010, tea food desserts such as new beverages based on tea, desserts, and processed foods were released due to oversupply in the coffee market, it reached the current point. A variety of tea foods added with tea are made by reflecting customer needs such as design, taste, characteristics of ingredients, smell, and color fit to modern style from original foods. As for tea foods, Choui Academic Cultural Center instructs people to combine medical herbs and food ingredients properly and make tea foods for the best diet. In The World of Tea monthly magazine, tea foods were selected to make with ingredients and tea easily found in daily life for diet. Institute for Traditional Korea Food surveyed reprocessed tea foods by adding traditional food with tea. Korea Tea Museum examined daily foods by adding tea on common ingredients such as anchovy, tofu, mushroom, and Manila clam by using teas fit to modern styles such as design, taste, characteristics of tea, smell, and color from original foods or desserts contemporary people frequently have. As methods of developing tea foods, it would first develop staple foods such as rice, porridge, noodle, dumpling, and rice cake soup by promoting ingredients and effects of tea. Second, recipe by using brewed green tea leaves can be applied in daily life, Third, it develops food by combining medical herbs and food ingredients properly and encourage people to eat them. Fourth, it develops functional tea foods good for diet and encourage them to consume it. Fifth, it develops modern fusion food by adding traditional food with tea and encourage them to eat it. Sixth, it develops new combinations with tea from previous popular foods and encourage them to consume it. Seventh, experience programs allow them to taste tea foods. In this way, new tea foods fit to modern style by reflecting various consumer needs and experience programs enable them to experience new foods. Consumption market and diet life were dramatically changed in the contemporary society due to rises in nuclear family, Yolo people, and single family. In addition, a rise in adult diseases promoted the attention to health. The development food based on tea and consumption are encouraged to keep healthy even in a single meal. This study looks forward to contributing to child obesity and diabetes by using the franchise of tea foods and tea food educational programs, which will be left for future research.
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