한국 차음식의 용도와 발전 방안

Usage and Development Plan of Korean Tea Food

According to ≪Sallim Gyeongje(山林經濟)≫ compiled in the late Chosun Dynasty, Korean traditional tea foods include tea porridge(茶粥) used as part of famine foods, and ‘tea noodles (茶麪)’used as part of ceremonial foods(儀禮飮食) for royal banquets(進宴). According to ≪Dongguksesigi(東國歲時記)≫, it was a custom to make and eat rice cakes on Yudu Day in the 19th century. Also,≪Nonggasipyeewolsoksi(農家十二月俗詩)≫ records they prepared ‘soy bean paste with tea leaves’ in September. In addition, according to ≪Chosunmussangsinsikyorijebeop(朝鮮無雙新式料理製法)≫ published in 1924, they prepared and ate Gajeupjang. The foregoing documentation suggests Korean tea foods developed in the following order: tea porridge(茶粥)⟶ tea noodles(茶麪)⟶Jakseoltteok(茶餠)⟶tea paste(茶醬)⟶Gajeupjang(假汁醬). Green tea powder was largely used as tea-based food materials, which seems attributable to the functional efficacy of catechins contained in green tea. Since 2010, the saturated coffee market coupled with increasing national income levels has engendered a growing interest in health, which has raised the manufacturing and consumption of new tea-based beverages, desserts and other processed foods. Those tea-based foods are differentiated in terms of modern design, taste, properties of ingredients, colors and functionality, compared with conventional foods, to meet customer needs. Among tea foods, those using herbal materials have anti-oxidant, anti-hypertensive, anti-diabetic and dietary effects, i.e. blueish green tea and dried orange peel with rice, powdered tea with Pyeonsu, nutritious yellow tea rice crackers, stir-fried anchovies with newly harvested tea, green tea porridge with dioscorea, seaweed chips with green tea, fried potato chips with tea leaves, five-colored kimchi with green tea, stuffed squids with green tea, green tea pasta, and sweet and sour pork with green tea. The findings highlight the following implications for the further development of tea foods: using the ingredients and efficacy of tea to develop easy-to-consume staple foods (e.g. rice, porridge, noodles, dumplings and rice-cake soups), food recipes using brewed green tea leaves, foods based on optimal combinations of herbal and tea materials, functional Dasik fused with dietary materials, and modern fusion foods combining traditional foods with tea.