• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.363-368
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• 2007

Jeung-pyun, a very popular fermented rice cake consumed in Korea, consists mainly of rice, rice wine (Tak-Ju), and sugar. The effects of addition of different beans on the quality characteristics of the batter and Jeung-pyun were investigated. Six different beans were mixed with the rice flour at levels of 5% and 10% of the rice flour weight, respectively. The addition of Back-tae, Huk-tae, Sori-tae, which are types of soybeans, and black gram significantly increased the batter volume and viscosity. However, the fermented Back-tae (Cheongguk-jang) was not effective at increasing the batter volume and viscosity. The buffering effect of the beans was very significant on the fermented batter, and the decrease in pH of the fermented batter made with beans was less than that of the control batter without beans. Additions of the soybeans and Cheongguk-jang were most effective for the buffering effect in the fermented batter. Although the Back-tae, Huk tae, and Sori-tae were different colors and shapes, they were all soybeans and exhibited similar effects on the Jeung-pyun batter. However, the effects of the beans were not significant on the Jeung-pyun. The volume and moisture content of the Jeung-pyun made with beans were not significantly different from the volume and moisture of the Jeung-pyun made without beans. The above results suggest that the addition of different soybeans, mung beans, and black gram significantly effects on the properties of Jeung-pyun batter, but not Jeung-pyun itself.

• Food Quality and Culture
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• 제3권2호
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• pp.69-73
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• 2009

Sun-cuisine is a traditional Korean side dish. This study examined the methods used to prepare Sun-cuisine in 11 Korean recipe books published over the last 100 years. The main ingredients of Sun-cuisine were typically vegetables, fins, fur, feathers, meat, legumes and mushrooms dipped in wheat flour or mung bean starch powder and stuffed with various minor ingredients known as "so". These dishes are highly seasoned and boiled in meat stock or steamed in a double boiler, after which they were sprinkled with toppings. Various materials are used as the main ingredients. When vegetables were used as the main ingredients, they were sprinkled with salt, sliced and stuffed with beef or mushrooms. Meat stock was then poured on top of the vegetables and they were steamed. A total of 38 food materials were used as the minor ingredients, while 25 materials were used as seasonings and six foods were used as toppings. Pine nuts were widely used as a minor ingredient, seasoning and topping. Sun-cuisine is generally made using various powders such as starch or wheat flour. Sun-cuisine was a kind of royal court food in the past that was served as a side dish. Recently, Sun-cuisine is eaten less often because its cooking process is too delicate and complicated. Therefore, additional studies to enable the modernization of the Sun-cuisine cooking process should be conducted with the goal of revitalizing the beauty and taste of this traditional food.

• 한국식생활문화학회지
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• 제2권1호
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• pp.17-24
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• 1987

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynesty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.

• 한국식품과학회지
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• 제39권2호
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• pp.138-145
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• 2007

총 글루텐 함량을 일정하게 조절하고 amylopectin의 함량을 증가시키며 galactomannan인 LBG와 Guar의 첨가에 따른 반죽 및 제면 특성 변화를 보고자 RVA에 의한 호화특성, farinograph에 의한 반죽형성능, 냉 ${\cdot}$ 해동 안정성, 조리면의 중량, 부피, 탁도, 색도, 조직감, 신장도, 신장력 및 조리면의 관능검사를 측정하였다. Amylopectin 함량이 증가할수록 LBG와 Guar 첨가유무에 관계없이 호화개시온도는 다소 감소하였으며 최종점도와 setback 점도는 감소하는 경향을 보였으나 breakdown 점도는 증가하는 경향을 보였다. 반죽형성능 측정에서 모든 실험군에서 amylopectin의 함량이 증가함에 따라 수분흡수율은 증가하고 연화도는 감소하는 경향을 나타내었다. 또한 LBG와 Guar를 첨가하였을 때 수분흡수율과 안정도는 다소 증가하였으나 연화도는 다소 감소하는 경향을 보였다. 냉 ${\cdot}$ 해동 안정성은 amylopectin 함량이 증가할수록 모든 군에서 개선되었고 LBG와 Guar의 첨가는 냉 ${\cdot}$ 해동 안정성을 개선시키는 효과를 가져왔다. 조리면의 조직감은 견고성의 감소와 탄성과 응집성의 증가를 보여 amylopectin 함량이 증가할수록 제면 특성이 좋아지는 것으로 나타났고, 신장도는 amylopectin 함량이 증가할수록 증가하였다. 또한 LBG와 Guar의 첨가는 amylopectin의 함량이 적은 시료에서 기호도의 증가를 보였으나 전반적으로는 크게 영향을 미치지 않았다. 위의 결과를 종합하여 볼 때 밀가루에 amylopectin 함량을 증가시키거나 LBG와 Guar를 첨가함으로서 냉 ${\cdot}$ 해동 안정성과 기호도를 향상시키므로 냉동식품 혹은 냉동저장이 필요한 밀가루 식품 제조에 기초 자료로서 활용할 수 있을 것이다.외한 모든 버섯 균사체에서 착즙박보다 감소하는 경향을 보였다.$ 마우스를 이용한 동물실험에서도 뚜렷한 혈당강하효과를 나타내어 인슐린 민감성 제재로 개발 할 수 있는 가능성을 보여 주었다.균은 $0.9{\sim}2.6%$이었으며, 8종류 약제에 저항성인 균도 1.7%있었다. 이상의 결과로 국내에서 분리된 M. pneumoniae 균주는 적게는 1-4 종류의 항생제에, 많게는 5-8 종류의 항생제에 저항성인 균주가 있으므로 마이코플라스마폐렴 환자를 치료할때는 macrolide계나 quinolone계의 항생제 선택에 신중을 기하여야 하며, 가급적이면 항생제 감수성 검사를 실시하여 적절한 항생제를 선택함으로써 저항성균의 출현율을 줄일 수 있고 효율적인 치료도 할 수 있도록 하여야 할 것으로 생각된다.이어트에도 도움이 되리라 생각한다. 56.3%, 엽산 81.3% 등으로 높게 나타나 근로자들의 영양 문제가 심각함을 알 수 있다.혁신지방분권위원회에서 제시한 자치경찰제도(안)을 중심으로 자치경찰제도 운용의 목적 충족과 실질적인 효과의 측면에서 분석하고 바람직한 자치경찰제도의 운용에 대해 살펴본다.rc}C$ 이내에서 높을수록, 염분은 20-35 psu 이내에서 높을수록 잠입률이 높은 경향을 나타내었다. 교수학습모형에 관련된 지식을 묻는 내용으로 주로 출제되었다. 이에 구체적인 개선방안으로 특정 교수학습모형의 이론적 토대가 되고 전체적인 교수설계를 하기 위한 기본 바탕이 될 수 있는 교수학습이론에 관한 내용, 또한 현재가정과교육에 있어서 유용한 교수학습법이라고 입증되고 있는 실천적 추론 가정과 수업에 관한 내용으로의 확대를 제안하였다. 가정과교육평가 문항의 출제는 대다수의 문항이 수행평가에 관한 문항내용으로 출제되었다. 이에 구체적인 개선방안으로 문항의 변별도 여부의 판단, 평가문항의 내용 타당도 분석, 평가결과를 해석하는 능력, 평가자의 철학적 관점과 같은 내용으로의 확대를

• 한국식생활문화학회지
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• 제3권2호
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• pp.125-133
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• 1988

In recent years, Korean traditional culture has been reviewed in many ways. And Great efforts have been made to form a culture suitable for the Koreans. With these tendencies, the interest in Korean traditional foods has been greater. So this paper is intended to identify and analyze the kinds, materials and cooking processes of the rice cakes needed for ancestral worship rites in the court of Choson Dynasty. The work is centered around the Tae-sang-ji written by Lee kun-myong in 1873-the 10th year since king kojong's coming to the throne. And we study such literatures on foods and cooking processes as Kyugon-si-ui-bang, Yo-rok, Jungbo-Sallim-Kyungjae, Kyuhap-Chongso, Si-ui-jon-so and so on. The results are compared and analyzed. Cooking processes and materials of Korean rice cakes in Choson Dynasty were various and had traditional characteristics. Rice cakes necessarily needed for various rites were called pyun especially when they were used for ancestral worship. And many different kinds of Pyun were used according to seasons. There were nineteen kinds of rice cakes used for ancestral worship in the court: Gu-i-Byung, Bun-ja-Byung, Baek-Byung and so on. The six; Gu-i-Byung, Bun-ja-Byung, Sam-sik-Byung, Yi-sik-Byung, Baek-Byung and Huk Byung were essential for the great rites at Jong-myo and Young-nyung-Jeon and so they were highly thought of. Main materials of these six were rice, glutinousrice, sorghum and wheat flour. Cooking processes of the rice cakes above mentioned can be classified into frying, beating, boiling, steaming, etc. Powder for covering rice cakes was made of bean, pine nut, sesame and red bean, of which bean was made the greatest use of. If was very wise of them to use these kinds of powder, for they supply protein and lipid of which rice cakes are destitute and they also add colors and good tastes to rice cakes. But Korean traditional rice cakes are less used as the thought of rites has changed and various kinds of desserts have been developed. And yet there is no denying the fact that even now rice cakes play a great role in traditional formalities.

• 동아시아식생활학회지
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• 제16권6호
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• pp.677-683
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• 2006

Glutinous rice cake(Chalduk) was made by varying the hours of soaking time of glutinous rice in the water(0, 4, 8, 12, 24 hours). After storage for various periods, the sensory and physical characteristics and the degree of gelatinization were examined in order to determine the effect of glutinous rice soaking period on the quality of Chalduk. The results of the study are summarized as follows. In the sensory test, 8-hour water soaking produced the significantly highest score for salty taste, while 0-hour water soaking had the lowest score. Four-hour water soaking had the significantly highest score for the degree of chewiness. Eight-hour water soaking had the significantly highest score for overall desirability. For the moisture content of Chalduk covered with bean flour, 8-hour water soaking produced the highest moisture content but the difference was not significant. For the degree of gelatinization, 8-hour water soaking had the highest maltose content, which confirmed the suitability of 8-hour water soaking glutinous rice. Eight-hour water soaking had the lowest hardness. With increasing storage period, the hardness sharply increased. Elasticity was higher for the long-period immersed samples than for the non-immersed samples. In conclusion, an 8-hour soaking time for glutinous rice in water was proposed to maximize the Chalduk quality.

• 한국식생활문화학회지
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• 제32권5호
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• pp.361-372
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• 2017

The study aims to perform a literature review regarding Korean traditional myeon (noodles)-related ingredients and recipes. A total of 45 myeon recipe data out of 9 books, documented in Korea from the 1400's to the 1800's was analyzed by ingredients and contents. As a result, it turned out that Korean traditional noodles were made with various ingredients including petals, vegetables and meat in addition to grain flour, and that they existed in various types in addition to long and thin noodles. As for main noodle-making ingredients, glutinous millet, buckwheat, mug beans, elms, beans, wheat and millets were used in diverse ways, and as for noodles soups, fermented soy bean sauces (Korean Jang), broth, omija and seeds (sesame, perilla) were used. In particular, noodles, soups and garnish materials were selectively combined and harmonized to advance noodle foods. In conclusion, traditional Koran noodles were precious foods considered to be healthy foods aimed to pray for longevity, and such diversified food ingredients as noodles, soup and garnish have been harmonized to advance recipes. Healthfulness and characteristics of traditional noodles are expected to contribute to exploring noodle-based Korean food culture contents and developing food industries.

• 동아시아식생활학회지
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• 제4권3호
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• pp.1-19
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• 1994

In this paper, twenty-five kinds of food presented in Sooljip(戌集) 5 and 6 of Food collections of 'Kosa-sibi Jip(攷事十二集)' have been classified into four : Staple food, subsidiary food, Tuck(rice cake) and Han-gwa(Korean confectionery), and Tang-jng and tea. Cooking processes have been examined and scientifically analyzed in terms of cooking, Fourteen kinds of Jook (thick gruel with cereal) as well as Urak-Jook were presented among the methods of making Jook, one of staple foods. Milk and ground rice were boiled together into Urak-Jook, which was nutritious because of carbohydrate, added to milk. Hong-sa Myun was mode of ground shrimps, ground bean, ground rice and flour which were kneaded together. It was a nutritiously balanced food. Nineteen kinds of Kimchi presented in this book were classified by the recipes. The five of Jook-soon Ja, U-so Ja, Tam-bok Ja and Jo-gang were made by adding red malt and cereals(boiled rice or candies). Jo-gang, Jo-ga and Jo-gwa-chae were made by adding salt and rice wine. With salt and fermenters added, eight were made. Chim-jup-jeo-ga was made by adding Jang(soy-bean sauce) and the inner chaff of wheat instead of salt. The four of Ka-za-san, Hwang-gwa-san, Tong-gwa-san and Jo-gang were made by adding salt and vinegar. Jo-gang was made by adding salt, rice wine, residue of rice wine and candies. The four of Kae-mal-ga, Ku-cho-chim-chae, Un-gu-hwa and Suk-hwa-chim-chim-chae were made by adding salt and spices. San-got-Kimchi was made without salt. San-got-Kimchi and Suk-hwa-chim-chae were made originally in Korea. Suk-hwa-chim-chae, in particular, was first classified as a kind of Kimchi in this book and oysters were added, which is notable. Pork could be preserved longer when smoked oven the weak fire of thatch ten days and nights. Dog meat was sauced and placed on the bones in a pot. A porcelain was put on the top of the pot. Flour paste sealed the gap between the porcelain and the pot. Some water was poured into the porcelain, and the meat was steamed, with two or three thatched sacks burned, which was a distilled dry steaming. This process has been in use up to now. Various cooking methods of chicken were presented from in Umsik-dimi-bang to in Chosun Musang Sinsik Yori Jebup. These methods were ever present regardless of ages. Such measuring units as Guin(斤) and Nyang(兩) were most frequently used in cooking processes of this book, except in case of Jang(soy bean sauce), vinegar and liquor. Twenty eight kinds of kitchenware and cookers were used, of which porcelains wee most used and pans and sieves followed. The scientific eight cooking methods were as follows. First, salt was refined through saturated solution. Next, it was recommended Hong-sa Myun containing shrimps should not be taken along with pork, which is thought to be a proper diet in terms of cholesterol contained by shrimps and pork. Third, meat was coated with thin gruel and quickly roasted and cleared of the dried gruel membrane, which prevented nutrients from exuding and helped to make the meat well-done. Fourth, The fruit of paper mulberry trees has the protease which can soften meat. Therefore when meat was boiled with th fruit of paper mulberry trees, it can be softened easily. Fifth, pork was smoked over the weak fire of thatch. Sixth, in cooking dog meat, distilled dry steaming raised the boiling point and made it possible to preserve meat longer. Seventh, in boiling the sole of a bear, lime was added, which made meat tender by making the pH lower or higher than that of raw meat. Finally, in boiling down rice gluten, a porcelain in the pot prevented boiling over the brim, which is applied to pots in which to boil medical herbs.

• 동아시아식생활학회지
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• 제12권2호
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• pp.107-122
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• 2002

하루 콩단백질 25g 섭취를 위한 1인분의 콩음식을 개발하고, 1인분의 음식분량으로 식품분석표를 이용하여 영양가를 계산하고, 완성된 음식을 시료로 이화학적으로 분석하여 이론적인 계산치와 분석치를 비교 검토함으로서 조리에 의한 영양소의 변화를 살펴본 바 다음과 같은 결과를 얻었다. 1. 1월의 식단은 콩비지탕과 두부와 김치볶음, 횐콩.연근조림으로서 콩단백질은 33.1g이었으며, 2월의 식단은 콩스튜, 두부.콩나물 볶음, 이탈리안 두부튀김으로 콩단백질은 35.0g이었다. 3월의 식단은 두부된장국, 두부튀김, 유부말이로서 콩단백질은 24.9 g이었으며, 4월의 식단은 두부.두유그라탕, 두부.햄무침으로서 콩단백질은 26.3g이었으며, 5월의 식단은 콩다식과 콩죽, 콩 나물국으로서 콩단백질은 26.7g이었다. 6월의 식단은 두부선과 두부구이, 두유로서 콩단백질은 28.4g이었으며, 7월의 식단은 콩국수와 마파두부, 두부샐러드로서 콩단백질은 24.7g이었다. 8월의 식단은 콩나물냉채, 꽈리고추 콩가루무침, 두부 김치찌개, 두부 스테이크으로서 콩단백질은 26.2g이었고, 9월의 식단은 콩가루 배추국, 탕수두부로서 콩단백질은 23.2g 이었다. 10월의 식단은 청국장, 콩 빈대떡으로서 콩단백질은 24.3g이었으며 11월의 식단은 순두부찌개, 으깬두부 달걀부침, 유부 채소볶음으로서 콩단백질은 22.4g이었고, 12월의 식단은 두부 버섯 전골, 두부 채소튀김, 두부조림으로서 콩단백질은 28.9g이었다. 12개월의 식단에서 콩단백질의 함량은 22.3~35.0g의 범위로 콩단백질 25g 이상이 포함된 식단이 7개, 2.7g 미만 부족 식단이 5개 였다. 2. 1인분으로 작성된 레시피의 식품분석표에 의한 계산치와 실제 분석치의 비율(A/B %)은 열량이 57.7~107.7%, 탄수화물이 42.9~131.9%, 식이섬유가 42.1~113.2%, 단백질 79.2~183.3%, 지방은 54.5~100%, 그리고 회분은 40.7~80.8%범위 이었다. 3. 칼슘(Ca)의 계산치에 대한 분석치의 비율(A/B%)은 44.1~93.6%, K은 59.0~153.1%, Na은 53.1~ l17.7%, 인(P)은 64.6~138.8%, 철분(Fe)은 33.8~77.3% 범위로 가장 낮은 %를 보였다.

• 동아시아식생활학회지
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• 제1권1호
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• pp.53-75
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• 1991

To examine the main party of royal family in the Man Kyong Jeon, the authors analyzed“Jin Chan Eui Gue”, which is a historical record published in 1887(King Go-Jong). The results obtained from the study were as follows, 1. The dining tables were divided into two:fixed arranging tables(131) and taking-away tables. 2. Food and flowers were distributed to the 1238 attendants. 3. According to the status or class of the attendants, the pattern or size of table settings were differentiated in the kinds of food, hights of food, flowers china ware etc. 4. The seat of the King's Grand Mother was located facing the south. 5. Red silk table cloth was used in the main party. 6. At the main party for the King's Grand Mother, dishes were arranged in the following sequence, the first line : cakes made of flour, oil and honey etc. the second : oil and honey pastry the third : fruits the fourth : rice cake etc. the fifth : cooked meat and fried fish etc. the sixth : sliced raw fish and beverage etc. the seventh : noodles, soup and soy bean sauce the eighth : spoon and chopsticks. 7. In the arrangements of tables for the King's Grand Mother, the heights of food on the dishes were as following level, a dish : 1 chok and 5 chon (1척 5촌) 27 dishes : 1 chok and 3 chon (1척 5촌) 7 dishes : 1 chok. (1척)