• Korean journal of food and cookery science
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• v.10 no.4
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• pp.329-333
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• 1994

This study was conducted to examine the expansion characteristics of Jeung pyun prepared by wet-milling and dry-mining rice flours. The fermented time was reduced when the added water was in the higher percentage. The Microstructure of Jelungpyun examined by SEM had a better quality when the added water was 80% for the Jeungpyun by wet-milling and 100% for Jeungpyun by dry-milling. Generally the Jeungpyun by wet-milling had a good fermentation than the Jeungpyun by dry-milling.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.334-338
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• 1994

When total amount of water, including Takju(15%, w/w), was added differently in the ranges of 30 to 60% of the weight of rice flour, the specific volume of Jeungpyun had the highest value in the sample with 45% of water added. The Jeungpyun with 45% of water added also showed the best acceptability by means of taste evaluation. Dough viscosity was decreased by two stages of rapid and slow phase in logarithmic mode as total amount of water was increased and the turning point was observed at 45% of water.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.150-175
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• 1983

The paper is to classify the terms of foods, wines, relish(komyungs), seasonings and cooking processes in Korean cooking books. The results of this study are follows : The dishes which were made from cereals are Bab(boiled cooked rice), Juk(gruel), Miuem(Thin rice gruel), Noodle, Sujebee, Mandu(Pyun su, dumpling), D'ockuk, Pumbok, Yaksik, D'ock(Korean rice cake) etc. The terms of side dishes are Tang (Kuk, Kaeng), Chigae(Jochi Kamjeang, Jijimee, Tugari, Wakjeoji), Jim(Jeung), Sun, Jungol(Abok jaeng ban, sinsulro, punggujigol), Bockum, Kui, Jorim, Cho, Jun(Jijim, Jeenya, Puchigae, Bindae-dock, Nureumi) Jeok(San-jeok, Nuremjeok, Jijimnureumjeok), Hoe (Saenghoe, Sukhoe, Kanghoe, Sujeonghoe, A chae), Mareum chan (Po, Jaban), Changachi (Jangkwa, Sukchae (namul)-Japchae, Kyujachae), Muchim, Sam, Tuigim, Pyunyuk, sundae, suran, Jeockal (Sikhae), Jockpyun, Mal-i, Jihi, Kee, Pojeok, Gimchi etc. The kinds of Jabgwas are Kangieong(Sanja), Yumilgwa, Suksilgwa, Dasik, Jeonggwa, Yeocgangjeong, Gwapyun etc. The kinds of beverages are Hwachaes and Teas. The terms of the wines in Korean cooking bok are 173 kinds. There are 21 kinds of Relish(komyung). There are 12 kinds of Jang, and the terms of the seasonings are as follows: mustard, cinammon, pep per, powder of peppers, powder of sesame, honey, garlic, ginger, sugar, salt, vinegar, syrup, yunjeup, jochung, sesamol-oil, chojeckuk, sesame, greet-onion, powder of black pepper, oil etc. There are 547 kinds of prepared cooking terms, 36 kinds of cutting terms and 34 kinds of boiling term in food making terms.