• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.3
• /
• pp.381-387
• /
• 2003

This study was performed to establish the fermentation method of non-steamed brown rice vinegar using starch saccharifing enzyme. During vinegar fermentation, initial pH had increased in the higher concentration of alcohol and acetic acid. Final pH was gradually changed to pH 2.90~3.44 from 3.44~4.06. The higher total acidity of brown rice vinegar resulted from the higher alcohol concentration. The total acidity was slightly dropped after gradually increasing from the starting of fermentation. Initial pH was decreased from 3.67 to 3.16. The total acidity was gradually increased from the first day of fermentation with 1.02, it was 1.54 on the second day after fermentation and there was a tendency to decreased after the highest values with 6.53 fermentation for 12 days. In organic acid composition, oxalic, malic, acetic, citric, and succinic acid were detected. The total free amino acid was decreased to 1,121 mg%. The major amino acids were ${\gamma}$ -aminobutyric acid, $\alpha$-aminoadipic acid and alanine, and ${\gamma}$-aminobutyric acid was the highest (539 mg%). The mineral contents such as P and K was high in sample and followed by Mg, Na, Ca.

• Journal of the Korean Home Economics Association
• /
• v.19 no.2
• /
• pp.189-198
• /
• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.