Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Research Study of Yukwa Baking Process, a Traditional Desert Originated from Jeonbuk, Korea

전북 지방의 유과 제조 방법 및 소비자들의 유과 선호도 조사

  • Kim, Joong-Man (Division of Bio-Environment, Wonkwang University) ;
  • Han, Eun-Ju (Dept. of Culinary & Foodservice Management, Sejong University) ;
  • Cha, Kyung-Ok (Division of Bio-Environment, Wonkwang University)
  • 김중만 (원광대학교 생명자원과학대학 생명환경학부) ;
  • 한은주 (세종대학교 일반대학원 조리외식경영학과) ;
  • 차경옥 (원광대학교 생명자원과학대학 생명환경학부)
  • Received : 2010.02.09
  • Accepted : 2010.05.25
  • Published : 2010.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

A survey was conducted to study the ingredient and the nutrition of Yukwa consumed in Jeonbuk region. Additional survey was performed to the adult population in Jeobook region to identify the recognition and improvement of Yukwa. The ingredient and baking process varies from each region. The modernization of Yukwa baking process requires introduction of new flavour using new ingredient and simplification of the baking process as these two factors are holding back the modernization of the Yukwa. Top quality Yukwa can be produced by standardized baking process, using top quality agricultural goods, cultivated in Korea. The key to making Yukwa more accessible to the public is by simplifying the current baking process, including the drying process Bandegi, which is the most complicated process of all.

Keywords

References

  1. 안동 장씨 원리, 황혜성편(1985) 규곤시의방(음식디미방). 한국인서출판사, 서울. pp 34-40.
  2. 이효지(1985) 조선왕조 금중 연회음식의 분석적 연구. 수학사, 서울. pp 192.
  3. 허빙각이씨(1988) 이수문역. 규합총서(1815). 기린원, 서울. pp 113.
  4. Jeon HJ, Sohn KH, Park HK(1995) Studies on optimum conditions for experimental procedure of Yukwa (I) on the soaking time of glutuous rice and the number of beating. Korean Soc of Dietary Culture 10: 75-81.
  5. Jeon YJ (2003) Effect of kind of frying oils on the quality and preservation of Yugwa. MS Thesis Wonkwang University. Iksan. p 670-749.
  6. Jo MN, Jeon HJ (2001) Effect of bean water concentration and incubation time of Yukwa pasta and packaging method on the qualit of Yukwa. Korean J Food Sci Technol 33: 294-300.
  7. Kim HS, Kim SN(2001) Effects of addition of green tea powder and Angelica keiskei powder on the quality characteristics of Yukwa. Korean Journal of Food and Cookery Science 17: 246-254.
  8. Kim JM, Jeon YJ, Park HS, Song YA, Baek SH, Kim MK(2005) Effect of agar, sodium alginate and carrageenan on quality of Yugwa (Busuge) base. Korean J Food Culture 20: 96-100.
  9. Kim JM, Yang HC (1982) Studies on a title and characteristics of Busuge. Korean J Food Sci Technol 15: 33-40.
  10. Kim SH, kim YH, Park HW, Cha HS, Lee SA (2004) Preference test of Yukwa in particular regions of America. Korea Journal of Preservation 11: 12-16.
  11. Kim SJ (2003) An influence commercialization carbamide having on to purchase in case of Yukwa purchase. MS Thesis Sookmyung Woman's University. Seoul. p 1.
  12. Kum JS, Lee YH, Ahn YS, Kim WJ (2001) Effects of antioxidants on shelf-life of Yukwa. Korean J Food Sci Technol 33: 720-727.
  13. Kye SH, Yoon SI, Lee C (1987) A study on the utilization of Korean traditional cookies by housewives. J East Asian Soc Dietary Life 2: 103-116.
  14. Lee SH, Jang SY, Park MJ, Kim BK (2007) Quality and storage characterization of extrusion-puffed Yukwa. Korean J Food Cookery Sci 23: 369-377.
  15. Lim KR, Lee KH, Kwak EJ, Lee YS (2004) Quality characteristics of Yukwa base and poppde rice for salyeotgangjung popped with sal during storage. Korean J Food Cookery Sci 20: 462-467.
  16. Metzger DD, Hsu KH, Ziegler KE, Bern CJ (1989) Effect of moisture content on pop corn popping volume for oil and hot air popping. Cereal Chemistry 66: 247.
  17. Park DJ, Ku KH, Mok CK (1995) Characteristics of glutinous rice fractions and improvement of Yoogwa processing by microparticulation / air-classification. Korean J Food Sci Technol 27: 1008-1012.
  18. Park YJ, Chun HS, Kim SS, Lee JM, Kim KH (2000) Effect of nitrogen gas packing and r-oryzanol treatment on the shelf life of Yukwa (Korean traditional snack) Korean J Food Scl Technol 32: 317-322.
  19. Shin DH, Choi U (1993) Surver on traditional Yukwa (oil puffed rice cake) making method in Korea. Korean J Food Culture 8: 243-248.
  20. Shin DH, Choi U, Lee HY (1991) Yukwa quality on mixing of non-waxy rice to waxy rice. Korean J Food Sci Technol 23: 619-621.
  21. Shin DH, Kim MK, Chung TK, Lee HY (1990) Effect of sone additives for Yukwa (popped rice snack) quality improvement and process modification trials. Korean J Food Sci Technol 22: 272-277.
  22. Sim YJ, Kim JS, Chun HJ (1999) The knowledge of Korean ceremony roods and table setting of Korean American housewives in the New York/New Jersey area. Korean J Soc Cookery Sci 15: 146-157.
  23. Sohn KH, Park J (1998) Effect of long- term steeping and enzyme treatment of glutinous rice on Yukwa characteristics. Korean J of Food and Cookery Sci 14: 225-231.
  24. Yang HH (2008) A study on the antioxidative effect and quality characteristics of Yukwa made with Lycii fructus powder. MS Thesis Mokpo National University. p 1.