• 한국식생활문화학회지
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• 제29권1호
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• pp.61-83
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• 2014

The aim of this study was to review Byung-Kwa-Ryu recipes in old cookbooks of the head & noble family (Jong-Ga). As for details and classification, we examined the materials and recipes of Byung-Kwa-Ryu. To accomplish this, old cookbooks of the head & noble family ("Soowoonjabbang", "Eumsikdimibang", "Onjubub", and "Jusiksiui") were reviewed. The introduced Byung-Kwa-Ryu recipes numbered 47 total; four from "Soowoonjabbang", 18 from "Eumsikdimibang", nine from "Onjubub", and 16 from "Jusiksiui". We classified the foods (Byung-Kwa_Ryu) into two categories, Tteok-Ryu (Korean rice cake) and Kwa-Jung-Ryu (Korean traditional cookie), on the basis of previous studies. These were further classified into 11 categories: Tteok-Ryu (Jjin-tteok, Salmeun-tteok, Chin-tteok, Jijin-tteok), Kwa-Jung-Ryu (Yumilkwa, Yukwa, Jeongkwa, Dasik, Kwapyun, Dang (Yeot), and others. The most common Byung-Kwa-Ryu type was Jjin-tteok in Tteok-Ryu (14). The next most common Byung-Kwa-Ryu types were Yukwa in Kwa-Jung-Ryu (6) and Yumilkwa in Kwa-Jung-Ryu (5).

• 한국식생활문화학회지
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• 제31권4호
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• pp.300-324
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• 2016

This paper investigated monthly meal composition and type of foods prepared for Dalye (ancestor rituals) over a period of 1 year based on the records in Sakmangdalye-deungnok and reviewed the ingredients for Dalye foods. From the results of our survey, 19 to 20 dishes were served in Sakmangdalye. 24 to 25 different foods were served in Sakdalye. Foods for Sakdalye consisted of Silkwa, Jogwa-Gwapyun, Jeongkwa or Suksilkwa, Hwachae-Sujeonggwa, Tteok, Cho, Jeonyueo, Sugyuk, Jjim, Hwe, Po, Sikhye, Tang, main dish-Guksu or Mandu, and Jang. Ingredients used in Sakmangdalye were recorded in a very integrated and simple manner in Sakmangdalye-deungnok. All ingredients were categorized into three groups: Kwasil (Fruits), Byeongmisikseung (Rice cakes etc.), and Muyeok (purchases). Sakmangdalye-deungnok was helpful in consulting dishes and ordering ingredients when a table for Dalye was set. Moreover, it was written simply enough so those who were in charge of preparing food could easily understand. This paper establishes Sakmangdalye-deungnok as one of the key materials for Royal Cuisine.

• 한국식품저장유통학회지
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• 제18권3호
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• pp.279-287
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• 2011

The purpose of this research is to develop bellflower (Platycodon grandiforum) root Jeonggwa as a health food. The Omija (Schizandra chinensis Baillon) water extract with 0-8% (w/w) Jeonggwa added was stored at $25^{\circ}C$ for 12 weeks. The quality characteristics of Jeonggwa during storage were investigated. The Jeonggwa showed a lower pH and a higher acdity as the amount of Omija water extract that was added increased. The moisture content of Jeonggwa were rose from 15-18% to 16-22% within 2 weeks of storage, and remained at that level up to the end of storage. The total viable cells of bellflower root Jeonggwa were 2.1~2.3 log CFU/g and increased in number during storage but never exceeded 4 log CFU/g. The shelf life of the Jeonggwa was extended when the Omija extract was added. The lightness (L), redness (a) and yellowness (b) of the Jeonggwa during its storage at $25^{\circ}C$ were highest in control samples, and the values decreased with the increase in the Omija extract concentration (p<0.001). The mechanical evaluation of the Jeonggwa showed that various tested parameters fell during the storage at $25^{\circ}C$. The hardness and strength of the Jeonggwa significantly decreased as the Omija extract concentration rose (p<0.05). In the ensory evaluation tests, the acceptability of the Jeonggwa was optimal when 4~6% of Omija extract was added to it.

• 한국식품저장유통학회지
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• 제17권4호
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• pp.457-465
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• 2010

다양한 건강 기능성을 가진 오미자 추출물을 첨가하여 맛과 색상이 우수한 정과를 개발할 목적으로 연근 정과를 제조한 후 $25^{\circ}C$에 12주간 저장하면서 종합적인 품질특성 변화를 조사하였다. 연근 정과의 pH와 산도는 오미자 첨가량이 많을수록 pH가 낮고 산도가 높았다. 저장초기의 수분함량은 약 8%였으며, 저장 2주까지 수분함량이 14-17%까지 증가한 후, 저장말기까지 큰 변화가 없었으며 대조군은 오미자 첨가구보다 수분함량이 낮았다. 연근 정과의 총균수는 저장 초기에 2.4~3.2 log CFU/g이었으며 저장 말기까지 4 log CFU/g에 미달되었으며 오미자의 첨가량이 증가할수록 총균수와 효모 곰팡이수는 낮은 균수를 유지하여 저장성이 향상되었다. 연근 정과의 저장중 색상은 오미자 첨가량이 많을수록 명도(L), 적색도(a), 황색도(b) 모두 대조군이 가장 높았으며 오미자 첨가량이 많을수록 유의적으로 낮은 색도를 유지하였다(p<0.001). 연근 정과의 저장중 물성은 저장초기에 오미자 첨가농도에 따른 차이가 컸으나 저장기간이 길어질수록 각 시료간의 물성 차이가 감소하였으며, 오미자 첨가량이 많을수록 견고성(hardness)과 강도(strength)가 유의적으로 낮았다(p<0.05). 연근 정과의 저장중 기호도는 색상(color), 단맛(sweet taste), 신맛(sour taste), 씹힘성(chewiness), 뒷맛(after taste)과 종합적인 기호도(overall preference)에서 2~4% 첨가군에서 유의적으로 높은 기호성을 나타내어, 연근 정과 제조시에 오미자의 최적 첨가농도는 2~4%가 적절한 것으로 판단되었다.