• 제목/요약/키워드: Korean rice wine cake

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양조 부산물인 주박의 주름개선 효과 (Anti-Wrinkle Effects of Korean Rice Wine Cake on Human Fibroblast)

  • 유정민;강여진;표형배;정의수;박신영;최지호;한귀정;이충환;김택중
    • 생명과학회지
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    • 제20권12호
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    • pp.1838-1843
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    • 2010
  • 피부의 노화는 유전자 돌연변이와 같은 유전적인 요소와 자외선 노출과 같은 환경적인 요소와 연관되어 있다. 이러한 요소들은 교원질과 탄력섬유와 같은 피부의 구조적인 복합체를 분해한다. 특히, 교원질은 전사인자인 AP-1에 의해 유도되는 분해효소인 MMP-1에 의해 분해되고 그 결과 피부의 주름이 발생한다. 교원질의 다른 분해 원인으로는 생체내 활성산소의 생성을 들 수 있다. 활성산소의 생성은 세포막을 공격하고 MMP-1의 활성을 유도한다. 결과적으로, 피부 탄력의 감소와 동시에 피부의 노화를 촉진시키게 된다. 본 연구에서 우리는 양조 부산물인 주박을 이용하여 항산화효과, collagen 합성촉진효과, MMP-1의 발현양상을 측정하였다. 흥미롭게도, 주박은 DPPH 라디컬의 소거활성 효과와 procollagen의 양을 증가시킴과 동시에, MMP-1의 유전자 발현을 억제시키는 효과를 나타내었다. 본 결과는 주박이 피부의 항노화 효과를 가질 수 있다는 것을 제시한다.

조선시대 세시음식(歲時飮食)에 대한 문헌적 고찰 (A Literature Review of Traditional Foods in Korean Festivals in the Joseon Dynasty)

  • 오순덕
    • 한국식품영양학회지
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    • 제25권1호
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    • pp.32-49
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    • 2012
  • This paper reviews 14 studies of the Joseon Dynasty(1392~1909) to examine the traditional Korean foods in Korean festivals. A total of 12 studies mentioned Seollal, Daeboreum, Dongji, Nappyeng as festivals involving. Traditional foods 10, Yudu, 9, Sambok and Junggujeol, 8, Chuseok and Seotdalgeummeum, 7, Samjinnal, Chopail, and Dano, 5, Jungwon, and 4, Hansik. In terms of the types of traditional foods, 13 studies mentioned red bean gruel, 12, Yaksik, 11, Tteokguk, 10, sudan and dog meat, 8, the custom of cracking the outer shell of different types of nuts, 7, Guibagisul(an ear-quickening wine), rice cakes(azalea hwajeon, zelkova rice cake, bean and turnip rice cake), 6, a chrysanthemum cakes, 5, Songpyeon, charunbeung(wagon-wheel rice cake), chrysanthemum wine, and sparrow meat, 4, Gangjeong, red bean grue, wine and snack, Jeonyak, 3, rice cakes, the making of soy sauce, Nabyak, roasted hare meat, foods for guests during, New Year festivities and rice cakes. The most frequently recorded festival foods were rice cakes and wine in various forms. This paper's review of ancient documents from the Joseon Dynasty provides a better understanding of Korea's folk customs, particularly traditional foods. In addition, this paper's findings are expected to help sustain Korea's traditional customs and foods and facilitrate the spread of Korea's food culture worldwide.

조선시대(朝鮮時代) 술에 관한 분석적(分析的) 고찰(考察) -조선중기(朝鮮中期) 1600 년대(年代)를 중심(中心)으로- (A Study on Wine of Yi Dynasty in 1600)

  • 최종희;이효지
    • 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.

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Ethanol Production from Rice Winery Waste - Rice Wine Cake by Simultaneous Saccharification and Fermentation Without Cooking

  • Vu, Van Hanh;Kim, Keun
    • Journal of Microbiology and Biotechnology
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    • 제19권10호
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    • pp.1161-1168
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    • 2009
  • Ethanol production by the simultaneous saccharification and fermentation (SSF) of low-value rice wine cake (RWC) without cooking was investigated. RWC is the filtered solid waste of fermented rice wine mash and contains 53% raw starch. For the SSF, the RWC slurry was mixed with the raw-starch-digesting enzyme of Rhizopus sp. and yeast, where the yeast strain was selected from 300 strains and identified as Saccharomyces cerevisiae KV25. The highest efficiency (94%) of ethanol production was achieved when the uncooked RWC slurry contained 23.03% starch. The optimal SSF conditions were determined as 1.125 units of the raw-starch-digesting enzyme per gram of RWC, a fermentation temperature of $30^{\circ}C$, slurry pH of 4.5, 36-h-old seeding culture, initial yeast cell number of $2{\times}10^7$ per ml of slurry, 17 mM of urea as the nitrogen additive, 0.25 mM of $Cu^{2+}$ as the metal ion additive, and a fermentation time of 90 h. Under these optimal conditions, the ethanol production resulting from the SSF of the uncooked RWC slurry was improved to 16.8% (v/v) from 15.1% (v/v) of pre-optimization.

『주식시의(酒食是儀)』에 기록된 조선후기 음식 (Food Culture of the late Chosun dynasty in 『Jusiksiui (酒食是儀)』)

  • 차경희
    • 한국식생활문화학회지
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    • 제27권6호
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    • pp.553-587
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    • 2012
  • In this study, the Korean cookbook, Jusiksiui, which was published in the late 1800s, was investigated. The results revealed that Jusiksiui contained more than 100 foods. Specifically, 12 staple foods were foods recorded including five types of porridge, three types of noodles, and four kinds of dumplings. Moreover, 49 side dishes were present, among which Jjim (steamed food) was most common, being recorded ten times. Additionally, seven types of Jeon (pancake) & Gui (roasted food) and Kimchi & Jangajji (pickled vegetables), four kinds of soup and Jeongol (stew), stir-fry, Sukyuk (boiled beef), and three types of Sukchae and Sashimi were found. Moreover, 14 recipes for rice cakes, two recipes for Korean cookies and three recipes for drinks were found. Seven recipes for wine, including plain rice wine, medicated wine and flavored wine, were also found. Finally, four different soy sauces Jibjang (a kind of soy sauce paste), hot pepper paste, Cheonggukjang (fast-fermented been paste), and Jeupjihi and roasting hot pepper paste were observed.

주박으로부터 효모포자의 생산 (Producton of Yeast Spores from Rice Wine Cake.)

  • 임용성;배상면;김근
    • 한국미생물·생명공학회지
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    • 제32권2호
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    • pp.184-189
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    • 2004
  • 쌀 양조 후 남은 고체찌꺼기인 주박을 사용하여 Saccharomyces 효모 포자의 대량생산을 위하여 주박의 최적 전 처리과정, 최적 배지조성과 배양조건을 조사하였다. 포자형성을 위하여서는 주박으로 제조한 전포자형성배지(PSM)에서 효모를 배양한 추 1% potassium acetate로 구성된 포자형성배지(SM)에 10%를 재접종한 후 $25^{\circ}C$에서 4일간 포자형성을 시켰다. 주박과 물을 1:2 로 혼합한 후 $51^{\circ}C$에서 24시간 preincubation한 후 그 원심분리 상등액을 PSM으로 사용하여 48시간 배양하고 이를 다시 SM에 접종하여 4일 배양하였을 때 최대 포자 자낭 수 $0.72${\times}$10^{8}$ $m\ell$ 를 얻었다. SM배지에 1.4% 밀기울 국(koji)을 영양원으로 첨가하였을 때 형성된 자낭수는 $1.06${\times}$10^{8}$$m\ell$ 증가하였다 초기 SM pH가 5에서는 포자가 형성되지 않았으며, pH 7∼11에서 포자가 형성되었다. 한편 주박의 전 처리에 소요되는 시간과 노력을 절감하기 위하여, 전 처리 하지 않은 주박을 직접 사용하여 포자형성을 시켜보았는데, 1% 갈색설탕을 함유하는 PSM에 2% 그리고 SM에 0.5%의 전 처리 하지 않은 주박을 각각 첨가하였을 때, 최대 포자 자낭수 $1.27${\times}$10^{ 8}$ $m\ell$를 얻었다.

국내 쌀 가공식품의 개발현황과 당면과제 (Current Status and Recent Subjects of Rice Products Development in Korea)

  • 금준석
    • 한국식품저장유통학회:학술대회논문집
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    • 한국식품저장유통학회 2002년도 창립 10주년 기념 국제학술심포지움
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    • pp.109-119
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    • 2002
  • Rice production in Korea began to rise significantly after 1970. Rice is the dominant food in Korea and most of the rice production (about 95%) is consumed as cooked rice. it provides over 4,000Kj of energy per capita per day. Apparent rice availability in 2000, 93.6Kg of milled rice per person annually. The non-allergenic character of rice offers a sound basis for development of products for markets for all age groups. Whole grains are washed rice, coated rice, enriched rice in Korea. Utilization of rice as food can be categorized three categories in Korea; direct food use, processed foods, and brewing. Rice for direct consumption include regular whole grain, precooked rice, brown rice and specialty products such as aseptic cooked rice, retort cooked rice and rice burger. Rice used for processed foods includes that for cereal, soup, baby food, snack, cake, noodle, brown rice tea, and minor unclassified uses. Rice use for brewing is for the production of fermented rice wine. The use of rice for direct food is by for the greatest of the three uses. Although direct food accounts for the largest domestic consumption, a significant quantity of rice is used in processed products. The use of rice by-products as human food should not be over looked. Utilization of by products(rice germ, rice bran) requires a specialized technology. Typical type of rice is black rice. When cooked, black rice gives a black color to cooked rice. Glutinous rice performs specific functions in several commercial products such as dessert, gravis, cake and snack. Rice starch production is quite limited because of the high cost of making of starch. Rice processed products in Korea are occupied small parts of total rice production compared to Japan. Rice cake (Garadog) is the principal from of rice product consumed in Korea. Rice cake and snack is usually prepared from non-glutinous milled by washing, grinding, steaming, cooling and packaging. Rice cake will be continued to be a major rice product in Korea. Rice products represent a means to study variety differences in rice grain quality, since the processing magnifies differences not normally detected from more boiling. Recently, rice processing companies in Korea are about 400 ones which uses rice about 160,000tons. New rice processed products and modified traditional products must be developed and diversified with high quality and processing properties of rice processed products are improved.

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「음식절조(飮食節造)」를 통해 본 조선시대 후기의 음식문화에 대한 고찰 (A Study of the Food Culture in the Late Joseon Dynasty through Eumsikjeoljo (飮食節造))

  • 한복려;박록담;김귀영
    • 한국식생활문화학회지
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    • 제36권1호
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    • pp.1-27
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    • 2021
  • Eumsikjeoljo (integrity with food) originally came from the Andong district, where the Goseong Yi clan inherited a cookbook from their ancestor Lee Jeong-Rong (1798~1871). The cookbook was written in an antiquated style and is estimated to have been written around the year 1865. Details of the era and authorship are seldom available for the extant ancient cookbooks. The authors of these books and the period during which these books were precisely written were studied through the Eumsikjeoljo which is a repository of 46 cooking disciplines. Of these 10 deal with the practice of traditional Korean crispy snack making, 4 with rice cake making, 3 of the yeonbyeong kind, 19 examples of Korean side dish making, 6 recipes of the kimchi variety, 2 examples of paste-based recipes, and 2 instances of instructions on how to make vinegar-based extracts. Also, in Eumsikjeoljo, there are descriptions of 29 different ways to brew rice wine. Of these, Danyang wine among the Leehwa wines and 13 others account for over 44% of the content. Leeyang wine and Sogok wine are represented by 10 different varieties and constitute around 34% of the entries. Samyang wine and Baek-il wine, along with 6 others, constitute 21% of the entries. The secret recipes of the Goseong Yi clan in the Andong district were recorded so that they could be transferred to the descendants of the clan. An inspection of the recipes and wine brewing techniques recorded in Eumsikjeoljo provides a clearer picture of the mid-1800s Andong noble family's traditional food habits and simultaneously sheds light on the late Joseon dynasty's food culture.

한국(韓國) 병과류(餠菓類)의 조리학적(調理學的) 연구(硏究) -유과(油菓)를 중심(中心)으로- (A Study on Cookery Characteristise of Korean Cakes -On the Yugwa-)

  • 한재숙
    • 한국식품영양과학회지
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    • 제11권4호
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    • pp.37-41
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    • 1982
  • In order to determine the optimal condition for making Yugwa (one of the Korean traditional cake) the textures in various conditions were studied by sensory test and texturometer. The changes of texture and fat content in the cake were measured along the period of storage. The results were as follows: (1) The cake were classified in 3 groups according to the leavening agent used in the procedure, namely refined rice wine (W), distilled liquor (L) and yeast group (Y). It was the refined rice wine group that had been 'the best' by sensory test. Its brittleness $(1.40{\pm}0.27)$ was higher than those of L and Y. (2) Crispness measured by bend test prior to soaking into syrup were 1.19, 1.23 and 1.63 in W, L, Y, respectively. (3) Chemical composition (%dry basis)) of Yugwa leavened with W included 9.3 of moisture, 1.3 crude protein, 6.7 crude lipid, 66.4 carbohydrate and 16.3 crude ash. (4) Brittleness decreased gradually along the period of storage while the rancidity increased. From the 40th days of storage, the change of brittleness and rancidity were marked as well as the scores of sensory test decreased significantly. (5) Content of linoleic acid in Yugwa decreased along the period of storage from 52.5% of total fatty acid on the first day to 10.9% on the 50th days Main fatty acids in Yugwa were oleic acid, palmitic acid and stearic acid, all of which were also decreased in content along the period of storage. One remarkable change was the appearance of an unknown fatty acid with 19.54 of retention time, in 50% of total fatty acid, on the 50th day of storage.

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우메기떡의 재료 배합비에 따른 Texture특성 (Sensory and mechanical characteristics of woomegi Dduck)

  • 이효지;정선숙
    • 한국식품조리과학회지
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    • 제11권3호
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    • pp.237-243
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    • 1995
  • "Woomegi Dduck" is one of Korean traditional pan fried rice cake made from glutinous rice by Tack-joo(rice wine) or boiling water. The optimum conditions for the preparation of "Woomegi Dduck" were investigated. The Hardnes, Cohesiveness, Gumminess, Chewiness, Adhesiveness of "Woomegi Dduck" added Tack-joo or boiling water measured by Rheometer, didn′t have significant difference between samples. The result of color test was L-Value, a-Value, b-Value and E Value of Woomegi Dduck added boiling water and 20% rice flour were high. The best recipe of Woomegi Dduck was glutinous rice flour 50g, rice flour 20g, Tack-joo 30$m\ell$, or boiling water 25$m\ell$, sugar 10g.

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