• 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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• 제27권6호
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• pp.588-597
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• 2012

This study was to examine Kwa-Jung-ryu, a traditional Korean confectionery, made by head families. We examined the materials and recipes of Kwa-Jung-ryu, which were classified into Yumilgwa, Yugwa, Jeonggwa, Dasikgwa, Yeot-Gangjeong, Dang (Yeot), and others. There were 13 head families that introduced Kwa-Jung-ryu, two each from Gyeonggi-do, Jeolla-do, and Chuncheong-do, and seven from Gyeongsang-do. There are 33 types of Kwa-Jung-ryu, which averages to about 2.5 types per family. But the Pungsan Ryu, Yeoju Lee, and Andong Kwon families introduced the most Kwa-Jung-ryu with 5 types each. The most popular types of Kwa-Jung-ryu were Yumilgwa, introduced by 7 families (Yakgwa by 6 and Maejakgwa by 1), then Jeonggwa by 6 families (Jeonggwa by 3, Pyeon-gang by 1, and Jeonggwa and Pyeon-gang by 2), and Dasikgwa and other Kwa-Jung-ryu by 5 families (Gotgam-mari by 4 and Seopsansam by 1). Classifying Kwa-Jung-ryu by recipe, the most frequently introduced were 8 types of Jeonggwa-ryu, 7 types of Yumilgwa, 5 types of Dasikgwa, 3 types of Yeot-Gangjeong and Dang (Yeot), and 2 types of Yugwa.

• 한국식품영양과학회지
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• 제13권1호
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• pp.42-50
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• 1984

설탕이나 꿀에졸인 한국의 전통적인 한과류의 하나인 정과를 1600년대 부터 현재 까지 소개된 조리책을 중심으로 정과의 변천과정을 정리하고 아울러 연근정과를 주제로 연근의 삶는 방법과 물, 설탕, 꿀의 배합비, 졸임시간의 변화가 연근정과의 모양, 맛, 질감, 색에 어떤 영향을 주는 가를 관능검사와 기계적 방법으로 알아내어 가장 과학적이고 효과적인 제조방법을 알아낸 결과는 다음과 같다. (1) 조리책에 소개된 정과의 종류는 34종류이며 그 중 연근정과가 가장 많이 소개되었다. (2) 처음에는 정과를 졸일 때. 꿀을 사용했으나 1843년에 출판된 음식법(飮食法)에서 처음으로 설탕을 사용해서 졸인 감자정과가 소개되었다. (3) 연근을 7 mm 두께로 썰어 물 150 ml, 연근 100 g, 식초 4 ml를 넣고 12분간 삶는다. 이 때의 hardness는 5.86 mm였다. (4) 모양, 맛, 진감, 적에 가강 좋은 영향을 주는 물의 량은 200 ml 였고 이 때의 hardness는 3.3 mm 였다. (5) 모양, 맛, 질감, 색에 가장 종은 영향을 주는 설탕의 양은 30 I이었고 이때의 hardness는 3.8mm 이었다. (6) 모양, 맛, 질감, 색에 가장 좋은 영향을 주는 꿀의 앙은 40 g 이었고 이 때의 hardness는 4.9 mm 였다. (7) 가장 좋은 졸임시간은 삶은 연근 100 g에 물 200 ml, 설탕 30 g을 넣고 30분간 졸이다가 꿀 40 g을 넣어 12분간 졸인다. 이 때의 hardness는 4.9 mm 였다. (8) 연근정과를 만드는 가장 좋은 방법은 연근 100 g, 물 200 ml, 설탕 30 g꿀 40 g으로 총 42분간 졸이는 것이다.

• 생물정신의학
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• 제5권2호
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• pp.278-282
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• 1998

Various neurotransmitters have been proposed as possible mediators of penile erection. Especially, norepinephrine and serotonin might have a important role in sexual arousal and penile erection. And it could be hypothesized that the psychogenic impotence is associated with the depletion or imbalance of norepinephrine and serotonin from evidences, such as the symptomatic manifestation of depression and the antidepressantinduced sexual dysfunction. The authors investigates the association of norepienphrine and serotonin with psychogenic impotence. The psychogenic impotent group(PIG) consisted of twenty-three patients with psychogenic impotence and the controlled group(CG) consisted of twenty-seven patients without psychogenic impotence. PIG had no organic cause accounting for their erectile dysfunction. The Beck Depression Inventory(BDI) and the State-Trait Anxiety Inventory(STAI) were applied to each subject to assess mood, state anxiety(SA) and trait anxiety(TA). Plasma norepinephrine level from systemic blood and 5-hydroxyindoleacetic acid(HIAA) levels from 24-hours urine were measured in each subject. The mean score of BDI of PIG was significantly higher than that of CG(p=0.015). PIG had a tendency of higher TA compared with CG(p=0.054). And also SA was higher in PIG, but did not show significant difference(p=0.193). The level of norepinephrine was significantly lower in patient with psychogenic impotence(p=0.000). And the level of 24-hours urine 5-HIAA was lower in PIG but did not show significant difference(p=0.494). Although the authors did not exclude depressive disorders in PIG, the present findings suggest that psychogenic impotence might have higher depressive mood and trait anxiety, and be associated with the depletion of norepinephrine in systemic blood.