• Title/Summary/Keyword: 옹기

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A Case Study on the Influence of the Local Government to the Intangible Cultural Heritage Community - Focused on Oegosan Onggi Village - (지방자치단체가 무형유산 공동체에 미치는 영향 - 외고산 옹기마을 사례를 중심으로 -)

  • Lee, Chae Won
    • Korean Journal of Heritage: History & Science
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    • v.44 no.4
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    • pp.4-17
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    • 2011
  • Oegosan Onggi Village can be characterized by having industrial significance and cultural significance of Onggi. However Onggijang(Onggi maker) worked in poor conditions because the village was in the limited development district. Throughout the new millenium phenomenon of Well-being, the awareness of cultural values has been increased while local government designated Onggi as Local Intangible Cultural Heritage(ICH). In this condition, Ulsan metro city and Ulju county paid attention to Onggi Village as tourist attractions. First, they worked improving condition of village through Cultural Tourist Attraction Plan. Second, they extended their participation in Onggi Festival so the festival growed. Third, they designated Onggijang in Village as Local ICH. These activities were the effort in order to revitalize the village, however the cultural tourist attraction plan was solely centralized into tourist attractions. Thus, the work condition of Onggijang was not considered sufficiently so the work condition had become more inconvenient than the previous situation. In the case of Onggi festival, the outward development has been accomplished in accordance with the growth of festival scale and visitors, while the identity of festival had been weaken so the Onggijang barely attended the Onggi festival. The designation of ICH was also the unilateral decision, Onggijang had been in the conflict relationship between Onggijang concerning the craftsmanship and maintenance of the ICH. Local Government had power on their Intangible Cultural Heritage(ICH). Therefore we need to seek for role and functions as community on ICH.

Effect of New and Reused Onggis on the Quality of Gochujang as Fermentation Container (발효용기로서 새 옹기와 재사용 옹기가 고추장 품질에 미치는 영향)

  • Chung, Sun-Kyung
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.15 no.2
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    • pp.55-60
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    • 2009
  • Gochujang was prepared and fermented in 20 L new and reused Onggis, stainless and plastic containers. Quality attributes of the Gochujang were analyzed during the fermentation at room temperature. The microporous Onggicontainers, were found to promote the fermentative microbial growth, helping to create the desirable condition for good quality Gochujang. Reused Onggi resulted in Gochujang with higher content of amino nitrogen and free amino acids, and lower reducing sugar than new Onggi, which provided good sensory qualities in odor, taste and overall acceptability.

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Techniques and Traditional Knowledge of the Korean Onggi Potter (옹기장인의 옹기제작기술과 전통지식)

  • Kim, Jae-Ho
    • Korean Journal of Heritage: History & Science
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    • v.48 no.2
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    • pp.142-157
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    • 2015
  • This study examines how traditional knowledge functions in the specific techniques to make pottery in terms of the traditional knowledge on the pottery techniques of Onggi potters. It focuses on how traditional pottery manufacturing skills are categorized and what aspects are observed with regard to the techniques. The pottery manufacturing process is divided into the preparation step of raw material, the molding step of pottery, and the final plasticity step. Each step involves unique traditional knowledge. The preparation step mainly comprises the knowledge on different kinds of mud. The knowledge is about the colors and properties of mud, the information on the regional distribution of quality mud, and the techniques to optimize mud for pottery manufacturing. The molding step mainly involves the structure and shape of spinning wheels, the techniques to accumulate mud, ways to use different kinds of tools, the techniques to dry processed pottery. The plasticity step involves the knowledge on kilns and the scheme to build kilns, the skills to stack pottery inside of the kilns, the knowledge on firewood and efficient ways of wood burning, the discrimination of different kinds of fire and the techniques to stoke the kilns. These different kinds of knowledge may be roughly divided into three categories : the preparation of raw material, molding, and plasticity. They are closely connected with one another, which is because it becomes difficult to manufacture quality pottery even with only one incorrect factor. The contents of knowledge involved in the manufacturing process of pottery focused are mainly about raw material, color, shape, distribution aspect, fusion point, durability, physical property, etc, which are all about science. They are rather obtained through the experimental learning process of apprenticeship, not through the official education. It is not easy to categorize the knowledge involved. Most of the knowledge can be understood in the category of ethnoscience. In terms of the UNESCO world heritage of intangible cultural assets, the knowledge is mainly about 'the knowledge on nature and universe'. Unique knowledge and skills are, however, identified in the molding step. They can be referred to 'body techniques', which unify the physical stance of potters, tools they employ, and the conceived pottery. Potters themselves find it difficult to articulate the knowledge. In case stated, it cannot be easily understood without the experience and knowledge on the field. From the preparation of raw material to the complete products, the techniques and traditional knowledge involved in the process of manufacturing pottery are closely connected, employing numerous categories and levels. Such an aspect can be referred to as a 'techniques chain'. Here the techniques mean not only the scientific techniques but also, in addition to the skills, the knowledge of various techniques and levels including habitual, unconscious behaviors of potters.

Effects of Earthenware Vase on Vase Life of Cut Gerbera Flowers and Microbial Multiplication (옹기 화병이 절화 거베라의 수명 및 미생물 증식에 미치는 영향)

  • Lim, Young-Hee;Oh, Wook
    • Horticultural Science & Technology
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    • v.29 no.2
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    • pp.110-115
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    • 2011
  • To examine the availability of onggi (earthenware) as a floral vase, we compared the vase life of cut gerberas (Gerbera jamesonii) with generally used vases made of glass and porcelain. After holding cut gerbera 'Honeymoon' and 'Golden Time' in vases made of glass, porcelain, and onggi containing holding solution (tap water or preservative solution), vase life, fresh weight, and water uptake of cut flowers, and total number of microbes in holding solution were collected. In onggi vase, vase life of both the cultivars was longer than the other vases and floral preservative prolonged vase life compared with tap water. Cut gerberas applied with preservative solution in onggi vase maintained their ornamental value for more than 14 days. Cumulative water uptake by cut gerberas was greatest in onggi vase, where 'Honeymoon' and 'Golden Time' absorbed water by 19.2 and 15.8 mL, respectively, for 10 days. Fresh weight of cut flowers in onggi vase was greater than those of the others, and the preservative solution delayed the reduction of fresh weight compared with tap water. Especially, onggi vase with preservative solution maintained 89% of the initial fresh weight at the 8th day of the treatments due to smooth water uptake with comparison with 71% in porcelain. Total number of microbes in the holding solution was smallest in onggi vase. At the 8th day, microbes number in onggi vase was 435 cfu/mL, that was 20-30% level of those of glass and porcelain vases. In conclusion, onggi vase inhibited microbial proliferation in holding solution, maintained water uptake by cut flower, and delayed bending of flower stalks due to vascular blockage, and then prolonged vase life in gerbera. Therefore, onggi with numerous micropores will be a good material for flower vase and preservative solution can improve its function.

Effect of Onggi on Bread Quality (옹기가 빵 품질에 미치는 영향)

  • Chung, Sun-Kyung
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.22 no.1
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    • pp.1-6
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    • 2016
  • How do we use onggi, Korean earthenware, for container of dough during fermentation instead of stainless steel container? How does it affect the flavor of bread if onggi tray is used in baking instead of steel tray? We tried to confirm those. As a result, the characteristics of onggi made positive effect on dough in fermenting room. The time, when the temperature of the center in the dough is equilibrated to that of surface on the dough, take shorter in onggi than in stainless steel. It could make the temperature of dough maintained evenly with little deviation, which could result in shorter fermentation time. Volume and surface color of the bread baked on onggi tray were better than on steel tray. The bread baked on onggi tray got higher score on overall acceptability in sensory test than on steel tray. Therefore, if onggi is used during baking, it could produce better quality of bread like making positive effect on fermented foods.

Effect of Fermentation Vessel on Quality of Anchovy Soy Sauce (발효 담금 용기에 따른 어간장의 숙성 중 품질변화)

  • 정순경;이광수;조성환
    • Food Science and Preservation
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    • v.11 no.2
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    • pp.233-239
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    • 2004
  • Anchovy soy sauce containing anchovy sauce was ripened in different vessels at 30$^{\circ}C$ for 4 months and measured in physical, chemical, microbiolgical and sensory quality attributes. The used vessels include glass, polypropylene (PP), polyethylene terephthalate (PET), stainless, and onggi (Korean earthenware) with 628 mL. Compared to the other vessels, onggi gave the highest moisture loss, maintained consistently higher microbial counts in total aerobic bacteria, lactic acid bacteria and yeasts, and attained high protease activity in the soy sauce product. Even with high moisture loss the onggi vessel did not produce the higher product salt content than the other vessels because there was salt diffusion outward through the container wall. All of these changes of the product in onggi resulted in lower pH, higher acidity and higher amounts of free amino acids and nucleotides after 4 month period, which was desirable for sensory quality.

Effect of Reuse of Onggi Containers on the Quality of Anchovy Soy Sauce (옹기의 재 사용이 어간장의 품질에 미치는 영향)

  • Chung, Sun-Kyung;Choi, Dong-Man;Joung, Yong-Myeon;Shin, Dong-Ju
    • Food Science and Preservation
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    • v.17 no.2
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    • pp.223-229
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    • 2010
  • Anchovy soy sauce was fermented at ambient temperature in 20 L new Onggi, used Onggi, stainless steel, and plastic containers, and sauce quality was analyzed. Microporous insulated Onggi containers were found to promote fermentative microbial growth, thus creating desirable conditions for the preparation of good-quality anchovy soy sauce. The use of used Onggi containers yielded an anchovy soy sauce with high contents of total nitrogen and free amino acids, which afforded good sensory qualities with respect to odor, taste, and overall acceptability.

Fermentation Characteristics of Kochujang in Onggis with Different Porosities (통기성이 다른 옹기에서의 고추장 발효 특성)

  • Chung, Sun-Kyung;Lee, Kwang-Soo;An, Duck-Soon
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.14 no.1
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    • pp.9-14
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    • 2008
  • The effect of different porosity of onggis, Korean earthenware, on the fermentation of kochujang was investigated. The porosity was controlled with glazing treatment. Three kinds of onggis were made: one with no glazing treatment, one with outside glazing treatment, and one with both inside and outside glazing treatment. During 4 month fermentation of kochujang in porosity-controlled earthenwares, physical, chemical, microbiological, and sensory quality attributes were monitored. Higher protease activity and higher contents of amino nitrogen, free amino acids, and total neucleotide were observed in kochujang fermented in the onggi with outside glazing treatment, which might have resulted in better sensory quality. Onggi with medium porosity could be effective for fermentation of kochujang.

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Porous and Pottery with Dark Brown Glaze (한국전통옹기의 통기성)

  • Kim, Seok-Ho
    • The Journal of the Korea Contents Association
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    • v.7 no.10
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    • pp.157-164
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    • 2007
  • Human made a vessel which was made naturally to store something being hunted and picked, which was a great invention.(n modern times, society changed and development of science gave us convenience in making a vessel and various kinds of store instruments which was made of pure natural material), They have built the house which became to be a part of nature, and studied a method of storing food to eat for four seasons, then displayed a storage house and storage containers everywhere of the house. Now Korean has the custody of kimchi in refrigerator at every house. With hot wind of well-being, Korean food is becoming to be globalized, according to this the world shows concern seriously about the pottery This study have three purposes, the first. checking documents about the development history of pottery which is a kind of ceramic, and then the second, through an scientific experiment, with studying characteristic of pottery being built by the wisdom of ancestors, informing the merit of pottery and necessity to the world, and futhermore, the third, working up the development of close environmental vessels putting to use the characteristic of pottery.

Physical Properties of Korean Earthenware (Onggi) as Food Container (식품 보관 용기로서 옹기의 물리적 특성)

  • Seo, Gyeong-Hee;Song, Bong-Su;An, Duck-Soon;Chung, Sun-Kyung;Lee, Dong-Sun
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.12 no.2
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    • pp.87-90
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    • 2006
  • Thermal and gas adsorption properties were measured for Korean earthenware (onggi) as a step to elucidate its role as food preserving container. Thermal conductivity and diffusivity decreased with increase in porosity while heat capacity depended on the raw soil component rather than porosity. Thermal barrier of the earthenware was generally similar to that of glass. The onggi material could sorb or adsorb a limited amount of water vapor, $CO_2$ and ethylene gases (0.0005 g/g, $17{\mu}g/g$, $2.6{\mu}g/g$, respectively). Thermal and gas adsorption properties of onggi seem to provide unique application area for use as food container and packaging.

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