• Korean journal of food and cookery science
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• v.30 no.4
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• pp.378-384
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• 2014

Hwajeon, pan-fried rice cake, containing glutinous black rice flour at different proportions (0, 5, 10, 20, 30, or 50% of glutinous rice flour) was cooked to investigate the cooking effect on anthocyanins, color, and texture. Two anthocyanins, cyanidin-3-glucoside and peonidin-3-glucoside, were detected in both hwajeon dough and pan-fried hwajeon. The hwajeon retained up to 60% of anthocyanins in the dough after pan-frying. The lightness (L) of dough and hwajeon decreased with an increase in the amount of black rice flour rice flour. Interestingly, the lightness (L) of hwajeon was significantly lower than the counterpart dough, indicating that the color of hwajeon resulted not only from anthocyanins, but also from the browning reaction occurring during pan-frying. The redness (a) of hwajeon initially increased by adding glutinous black rice flour, and decreased at higher than 10% of black rice flour. In comparison with the control hwajeon (0% black rice flour), the black rice-added hwajeon showed lower hardness, whereas it had higher springiness and cohesiveness, resulting in no significant differences in gumminess and chewiness among the hwajeon. These results indicate that hwajeon enriched with glutinous black rice flour can be developed as a functional food containing health-promoting anthocyanins.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.296-303
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• 2017

Curcuma powder, having a significantly higher electron donating ability than glutinous rice flour (p<0.001), was added into hwajeon at 0-5% concentrations. There was no significant difference in the moisture content of hwajeon depending on the curcuma content, which was attributed to a similar water-holding capacity of curcuma powder and glutinous rice flour when subjected to hot water. As the curcuma content increased, the redness of dough and hwajeon increased, and the lightness of hwajeon decreased to a higher degree than that of dough. With the addition of curcuma, hardness of hwajeon increased and its adhesiveness decreased, presumably due to the increased content of amylose relative to amylopectin. Sensory evaluation revealed that the strong flavor of curcuma was a negative determinant of the preference for hwajeon. Nevertheless, total reducing capacity and 2.2'-diphenyl-1-picrylhydrazyl radical scavenging activity increased in proportion to the curcuma content in hwajeon (p<0.001).

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.588-596
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• 2011

Wild grape extract (WGE) was added into hwajeon at different concentrations (0, 5, 15, 30, 50% of water). The resulting hwajeon were analyzed for their physicochemical and sensory properties. With increasing concentrations of WGE, the pH of dough and hwajeon decreased, and their degrees brix and color intensity increased, presumably due to the presence of tartaric acid, sugar, and anthocyanin in the WGE. The WGE-enriched hwajeon showed higher hardness, gumminess, and chewiness than control hwajeon, which might have been because the sugar and tartaric acid in the WGE partially inhibited starch gelatinization during heat processing. Nevertheless, all the sensory properties and preference were higher in WGE-enriched hwajeon than controls, which could be partially attributed to the fact of that the WGE-enriched hwajeon retained relatively higher moisture. It is suggested that WGE-enriched hwajeon with high preference could be prepared without loss of hwajeon quality.

• Journal of Korean Society of Forest Science
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• v.33 no.1
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• pp.68-90
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• 1977

A survey was made to ascertain the indigenous folkcrafts preserved in "Hwajeon" farms in deep mountain areas with the following findings: The folkcrafts which had been handed down from generation to generation of "Hwajeon" farms were very scarce presumably because of the dwellers' frequent moves from place to place owing to their insecure liveli-hood. Moreover, the surges of modern civilization and especially the recent New-community Movement could not have by-passed the "Hwajeon" areas; nowadays, the modernization surge has all but extinguished the folkcrafts that had come down from their forefathers. The recent government policy of farm community electricalization has further helped to transform these "Hwajeon" hamlets into the modernized communities. However, in the isolated hamlets rooted deep in the trackless mountains, we can still, though very rarely, find the folklore and folkcrafts closely associated with the inhabitants' livelihood, through which we can deepen our understanding about their versatile adaptability to the desolate environment.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.473-481
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• 2002

Pyebaek of Jeonju area based on the method prepared by late old madame Park, Bokja can be characterized as follows: First, vegetables which could be obtained locally constituted the main body of materials of Jeonju Pyebaek and animal foods used in Pyebaek were dried fishe for the most of times. In the pre-refrigerator era, the main reason behind the heavy uses of dried fish such as dried abalone or octopus instead of animal foods can be attributed to the easy availability of dried fish. In recent years, foods made of animal foods has been indispensible items. Second for the patterns and decorations of Pyebaek natural figures such as birds, flowers, butterflies, loaves and half moon were imitated in making of octopus cuttings, squid cuttings, Yakkwa, Hwajeon, Dried persimmons, Jeonbokssam, etc. Beef jerky, Yeotgangjeong were decorated beautifully with pine nuts, shredded dried dates and raisins. Many colors were used in various items of Jeonju Pyebaek such as Hwajeon, Songpyun, Saji. Finally, flavors of Jeonju Pyebaek are sweet and tasty of sesame oil.

• Journal of Korean Society of Forest Science
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• v.22 no.1
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• pp.7-17
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• 1974

Eighty percent of Gangweon-Do area is mountain forests, and of all others this province has the largest number of "Hwajeon-farmers" (who illegally reclaim the mountain forests to do farming as long as the soil is fertile enough to yield profit, but when it fails, move to other places to repeat the same forest burning, causing tremendous forest damages). In 1965 a 7-year plan was mapped out to exterminate this gipsy-farmers only to be suspended in 1969 to give way to the stronger urge from the national security view-point to first displace those isolated farmers set in deep mountains. In the meantime an increased number of the Hwajeon-farmers burned the forests, working new havoc. To cope with the situation, the provincial government lounched another 4-year plan in 1973 and has been enforcing the resettlement policy with renewed enthusiasm. Whether the plan will succeed depends entirely on the authority involved can solve the problems listed below with regard to the Hwajeon-farmers who are to lose their only means of survival and move down to the low-lands: 1) Their living must be taken care of until they can have definite means of self-supporting. 2) They must be provided with the opportunity to work in connection with the government-sponsored labor programs. 3) Not only the public organizations but also the private firms must give them the priority to get work. 4) The rural revitalization movement must expand the self-help reconstruction projects to absorb their labor powers. 5) The Hwajeon-farmers themselves must have the spirit of self-help and self-supporting. 6) All the citizens in the province must receive and protect them with brethren love. 7) The function of the watch-posts against the Hwajeon-farmers must be strengthened again.

• Conservation Science in Museum
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• v.29
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• pp.99-110
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• 2023

The stone fragments that are missing from the stone cultural heritage have limited use beyond being directly fitted to identify their original position, as they are relatively heavy and bulky, and there is the further risk of secondary physical damage during manual work. Therefore, in this study, morphological relationships between the missing parts and the stone fragments were identified through digital restoration, and a three-dimensional (3D) printed replica was created for use at the exhibition for Stone Buddhas in Four Directions in Hwajeon-ri, Yesan, where 72 stone fragments had been excavated together. First, for the digital restoration, stone fragments of similar shapes were selected after the coordinates of the 3D scanning model were aligned in virtual space. In addition, the stone fragments were printed using a 3D printer to check whether they were physically related to the missing parts. Thus, the original positions of a total of nine stone fragments were identified. To utilize these research results in the exhibition, a 1:1 replica of the Stone Buddhas in Four Directions was produced using 3D printing technology, and the nine stone fragments were also restored to their original positions. The digital technology used in this study is of great importance in that it not only made up for the limitations of the direct manual method but also suggested the possibility of expanding its application to the fields of documentation, restoration, and replication of similar cultural heritage.

• Journal of the Korean Geographical Society
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• v.46 no.4
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• pp.414-425
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• 2011

The aim of this research is to infer paleovegetation and paleoclimate in the Hwajeon archeological site of Gwangju city during mid-Holocene through the analysis of pollen, waterlogged woods, and sediments. Between 8200 ~ 6800 years ago, relatively dry climate resulted in a weakened dominance of oak and high diversity of tree genus. During the Holocene climatic optimum period (6800 ~ 5900 years ago), oak forests expanded while wetland areas diminished as warm/humid climate intensified. Between 5900 ~ 4700 years ago, the entire forest area as well as oak climax forests was reduced due to a relatively cool/dry climate. However at the end of this period, oak forests expanded since a favorable climate condition temporarily resumed. Lastly, between 4700 ~ 3300 years ago, oaks dominated but alders were weakened. The density of forest was low because of a relatively dry climate in this period.

• Journal of Haehwa Medicine
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• v.8 no.2
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• pp.329-339
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• 2000

I got the following result from the bibliographic study of disease in relation to sexual psychology. The results are follows. 1. Sexual disorder is divided sexual disfunction, paraphilias, gender identity disorder, homosexuality and that is subdivided fetishism, transvestic fetishism, pedophilia, exhibitionism, voyerism, sexual masochism, sexual sadism, frotteurism, gender identity disorder of childhood, gender identity disorder of youth and adult, intersexual disorders. 2. In korean oriental medicine mainly refer to sexual disfunction, and sexual psychological disorder include Hwajeon(花癲), Buinmongio(婦人夢交), Guabusani disease(寡婦師尼病). 3. Social psychologic cause and, oedipus complex, sexual hormone induce sexual psychological disorder but in korean oriental medicine, recognized sexual psychological disorder place under the category of sexual disfunction. 4. The latest medicine has various medical treatment in sexual disorder as avoidence conditioning, medication, role playing, behavior modification, psychoanalysis theraphy but in korean oriental medicine has only medication theraphy, so need more introduction of medical treatment.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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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.