조선시대 과편의 종류 및 조리방법에 대한 문헌적 고찰 - 의궤와 고문헌을 중심으로 -

오 순 덕^*

(주)오순덕식품외식산업연구소

A Literature Review of the Type and Cooking Methods for Gwapyeon during the Joseon Dynasty - with a focus on Euigwe and old literature -

Soon-Duk Oh^*

Ohsoonduk of Food Industry Institute Co., Ltd.

Abstract

This study examined the prevalence of the traditional fruit preserve, gwapyeon, recorded in 10 royal palace studies and10 old literature reports on the Joseon dynasty (1392-1909). A total of 62 papers presented the Gwapyeon kind in thedocuments of the Joseon dynasty. The protocols of the court of the Joseon Dynasty and old literature discussed theGwapyeon as follows: Nokmalbyeong (ohmijapyeon) 22.5%; aengdupyeon (櫻桃片) 14.5%; salgupyeon (杏) andbokbunjapyeon (覆盆子) at 11.3% each; beojjipyeon and mogwapyeon (木瓜) at 8.1% each; sansapyeon (山査) andchijapyeon at 6.5% each; duchungpyeon (杜沖) 4.8%; and deuljjukpyeon, saenggangpyeon (薑), daechupyeon (棗) andyujapyeon (柚子) at 1.6% each. From “Junghae-Jungraeeuigwe (丁亥整禮儀軌)” (1827) to “Junghae-Jinchaneuigwe (丁亥進饌儀軌)” (1887) called nokmalbyeong (菉末餠). “Sinchuk-Jinchaneuigwe (辛丑進饌儀軌)” (May 1901) renamed theohmijabyeong (五味子餠). “Sinchuk-Jinyeoneuigwe (辛丑進宴儀軌)” (July 1901), the assorted-sulsilgwa (各色熟實果 ) wereincluded in the ohmijabyeong. “Imin-Jinchaneuigwe (壬寅進饌儀軌)” (April 1902), The ohmijabyeong (五味子餠) andassorted-sulsilgwa (各色熟實果) was used and a mixture of “Imin-Jinyeoneuigwe (壬寅進宴儀軌)” (November 1902)included the assorted-sulsilgwa (各色熟實果).

Key Words : Gwapyeon (果片: Korean traditional fruit preserve),nokmalbyeong (mung bean starch),ohmijapyeon,aengdupyeon (櫻桃片),salgupyeon (杏),old literatures: Euigwe [儀軌: records of protocols],Joseon dynasty

: 0084-01-0028-0001-1.pdf651.5KB

Reference

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Journal of The Korean Society of Food Culture

Korean Society of
Food Culture (KSFC)

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