• Title/Summary/Keyword: JungKwa

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Quality Characteristics of Ginseng Jung Kwa and Jung Kwa Solution on Jung Kwa Process (인삼정과 제조과정에 따른 품질학적 특성)

  • Lee, Ka-Soon;Kim, Gwan-Hou;Kim, Hyun-Ho;Song, Mi-Ran;Kim, Mee-Ree
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.5
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    • pp.587-593
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    • 2009
  • This study was carried out to investigate the quality characteristics of ginseng Jung Kwa and Jung Kwa solution prepared according to boiling frequency on Jung Kwa process. Ginseng Jung Kwa was made as follows: washed ginseng 8 kg was boiled 5 min with water 16 kg and then boiling water 8 kg was removed. Sucrose 10 kg was added to boiled ginseng soaking in hot water. Jung Kwa was boiled down for 60 min in sugar syrup and soaked for 24 hrs. According to the above process, Jung Kwa was boiled down 5 times. Moisture and pH of Jung Kwa and Jung Kwa solution decreased as the number of boiling time increased and $^{\circ}Brix$ of Jung Kwa solution increased. Crude saponin content of last Jung Kwa (GJ 6) increased to 4 times of raw ginseng. Content of Rf and Rd, component of ginsenosides, increased 77 and 16 times on Jung Kwa, respectively and content of crude saponin on last Jung Kwa solution (GJS 5) was 61.88 mg/g. The other ginsenosides on Jung Kwa decreased. As the number of boiling time increased, concentration of total sugar, glucose and fructose of Jung Kwa and Jung Kwa solution increased. Content of total organic acid on Jung Kwa decreased, especially, succinic acid, main organic acid of ginseng, decreased rapidly. L value of Jung Kwa decreased whereas a and b values increased.

Study on the Shapes of Jung-kwa, Gi-kwa, Sin-kwa, Hyul-kwa (정기신혈과(精氣神血科)의 형상(形象)에 대한 연구)

  • Choi Byung-Tae;Choi Yung-Hyun;Baek Geun-Gi;Lee Yong-Tae
    • Journal of Physiology & Pathology in Korean Medicine
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    • v.19 no.5
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    • pp.1181-1190
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    • 2005
  • After study about the shapes of Jung, Gi, Sin, Hyul-kwa advocated by Master Jisan, the conclusions are drawn as follows. It pursues the rules of universe being changed from formless to concrete objects that the Body Essence, Vital energy, Mentality, and Blood are materialized to Jung, GE, Sin, Hyul-kwa. It can be drawn an inference from the next three theories that Jisan considered Jung, Gi, Sin, Hyul-kwa as round, square, reverse triangle, and triangle or oval shape. First, it was taken to following the shapes of viscera. Namely Jung-kwa was taken as Kidney, Gi-kwa as Lung, Sin-kwa as Heart, Hyul-kwa as Liver. Second, it was adopted from five kinds of constitutions according to the five elements in [Yeongchu Yin and Yang twenty five shapes] that is Jung-kwa is purchased with Water-earth phases, Gi-kwa with metal phase Sin-kwa with fire phase, Hyul-kwa with Wood phase, Third, it is taken in order to eliminate contradictions. Hyul-kwa disliking to move is assumed to round shape to easily move. Gi-kwa tending to disperse is chosen to square in order to be unmoved. Sin-kwa declining to stagnate of seven emotions is pursued to reverse triangle to compose oneself. Hyul-kwa inclining to gather is preferred to acreage phase to harmonize ascending tendency. Among shapes which Jisan was divided Hado, Nakseo, Bokhee pal kwoe, Moonwang pal kwoe, Jung-kwa as round is Hado, Gi-kwa as square is Nakseo, Sin-kwa as reverse triangle is Bokhee pal kwoe order shape, Hyul-kwa as acreage phase or oval shape is accord with Moonwang pal kwoe order shape. The reason being classified into Jung, GE, Sin, Hyul-kwa from the shapes of the face is that the face is the place to reflect the whole conditions of the body connected with all of the viscera and meridian system such as semen of plants. Above contents are drawn an inference from the transcription of Jisan's lectures and his writings. And it is considered that insufficient parts of the Jisan's theory must be demonstrated continuously.

A Study on the Recipe of Byung-Kwa-Ryu (Korean rice cake and cookie) in the Old Cookbooks of Jong-Ga (Head & Noble Family) (종가(宗家)의 고조리서를 통해본 병과류 연구)

  • Kwon, Yong-Seok;Kim, Young;Choe, Jeong-Sook;Lee, Jin-Young
    • Journal of the Korean Society of Food Culture
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    • v.29 no.1
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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).

Quality Characteristics of Ginseng Jung Kwa after Different Soaking Times in Sugar Syrup (당침시간을 달리한 인삼정과의 품질특성)

  • Paek, Jin-Kyung;Kim, Jun-Hee;Yoon, Sook-Ja
    • Korean journal of food and cookery science
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    • v.22 no.6 s.96
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    • pp.792-798
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    • 2006
  • This study was conducted to investigate the quality characteristics of Ginseng Jung Kwa prepared with different soaking times in sugar syrup. As soaking time in sugar syrup increased, the moisture content of Ginseng Jung Kwa decreased and the sugar concentration increased. In addition, L values of Ginseng Jung Kwa decreased significantly. A and b values were the highest at S2 and S1, respectively, and gradually decreased. Hardness, gumminess and chewiness of Ginseng Jung Kwa increased as soaking time in sugar syrup increased, but springiness and cohesiveness were not significantly different. The results of sensory evaluations showed that overall preference scored the highest for Ginseng Jung Kwa soaked in sugar syrup for 2 days.

Quality Characteristics of Pan Bread containing Red Ginseng Jung Kwa By-Product (홍삼정과 부산물을 첨가한 식빵의 품질 특성)

  • Lee, Eui-Seok;You, Kwan-Mo;Jeong, Young-Nam;Jeon, Byeong-Seon;Ko, Bong-Soo;Hong, Soon-Taek
    • The Korean Journal of Food And Nutrition
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    • v.30 no.5
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    • pp.1096-1104
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    • 2017
  • This study was carried out to investigate the characteristics of the quality of bread containing Red Ginseng Jung Kwa by-product, added in ratios of 0, 10, 20 and 30% of flour. It was found in dough and bread containing red ginseng Jung Kwa by-product that dough and loaf volume, specific loaf volume, baking loss, and pH decreased with an increasing amount of red ginseng Jung Kwa by-product. In addition, loaf weight and hardness were also reduced. In particular, hardness appeared to be 2.18 times higher for bread containing 30% Red Ginseng Jung Kwa by-product as compared to the amounts found in the control. For color, increasing the amount of Red Ginseng Jung Kwa by-product reduced the L value, whereas the a and b values were increased. In the sensory evaluation, the highest overall preference score was observed in the bread containing 20% red ginseng Jung Kwa by-product, whereas the lowest score was found in the control (no red ginseng Jung Kwa by-product added). It was concluded that pan bread containing red ginseng Jung Kwa by-product could be prepared with good acceptability, and that its optimum concentrate was found to be 20% of flour.

An Exploratory Study on Kwa-Jung-ryu of Head Families (종가의 과정(한과)류에 관한 탐색적 연구)

  • Kwon, Yong-Seok;Kim, Young;Kim, Yang-Suk;Choe, Jeong-Sook;Lee, Jin-Young
    • Journal of the Korean Society of Food Culture
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    • v.27 no.6
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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.

Quality Characteristics of Ginseng Jung Kwa Obtained by Different Sugar Treatments (인삼정과의 제조에 있어 당 종류에 따른 품질학적 특성)

  • Song, Mi-Ran;Kim, Mee-Ree;Kim, Hyun-Ho;Chu, Seok;Lee, Ka-Soon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.7
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    • pp.999-1004
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    • 2010
  • This study was carried out to investigate the quality characteristics of ginseng Jung Kwa obtained by treatments with different sugars. Ginseng Jung Kwa was made with four different sugars (sucrose, glucose, honey and fructose). Chemical characteristic was measured by ginsenosides content and rheological characteristics were measured by rheometer and color meter. Total ginsenoside and Rf contents on Ginseng Jung Kwa by sucrose were highest at 10.0, and 7.82 mg/g, respectively. On ginseng Jung Kwa by fructose, total ginsenoside content was the lowest, and hardness and adhesiveness were the highest, and by honey, stiffness, cohesiveness, gumminess, chewiness, and springiness were the highest, and fracture force did not appear as a significant difference by treatment of different sugars. Coefficient of variance on ginseng Jung Kwa by honey was the highest. On ginseng Jung Kwa by sucrose, color (lightness, redness and yellowness) all were the highest. Browning on Jung Kwa by fructose was the greatest. Sensory evaluation preference analysis (color, taste, texture, flavor and overall acceptability) on ginseng Jung Kwa were determined by 50 panelists (30~50's age) using 5-point scale. On ginseng Jung Kwa by honey, texture and overall acceptability were the best. Ginseng Jung Kwa by fructose was very sticking and adhering, so preference by sensory evaluation was inferior to others.

A Study on the Ingredients Preparation Method of Lotus Root Jung Kwa (연근정과의 재료 및 조리방법에 관한 연구)

  • Cho, Shin-Ho;Kang, Ryu-Kyung;Lee, Hyo-Gee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.13 no.1
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    • pp.42-50
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    • 1984
  • The Jung Kwa is of the traditional Han Kwa which boiled in sugar or honey. This study summerized the history of the Jung Kwa by the cook book which introduced 1600 years from now. The purpose of this study was to find out the most scientific and effective preparation process of 'Jung Kwa' of lotus root by the preference sensory test and the mechanical method of penetrometer. In this paper the effect of changes in boiling method mixture ratio of water, sugar, and honey, boiling time, upon the appearance, taste, texture and color of 'Jung Kwa' has been studied. The results are as follows : (1) The Jung Kwas which introduced in the cook books are 34 different kinds and the most well-known one among them is lotus root Jung Kwa. (2) In the beginning Jung Kwa boiled in honey but, Jung Kwa which boiled in sugar was introduced at first in 'Eum Sick Bup' Published in 1843. (3) The lotus root cut in a thickness of 7 mm, water 150 ml lotus root 100 g and vinegar 4 ml are mixed and boiled for 12 minutes. To prevent from browning reaction vinegar is added, In this case, the hardness is 5.86 min.(5) The most proper quantity of water in appearance, taste, texture and color is 200 ml. In this case, the hardness is 3.3 mm. (5) The most proper quantity of sugar in appearance, taste, texture and color is 30 g. In this case, the hardness is 3.8 mm.(6) The most proper quantity of honey in appearance, taste, texture and color is 40 g. In this case, the hardness is 4.9 mm.

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A Study on the Relationship between Hyungsang Classification and Sasang Constitutional Diagnosis (사상의학과 형상의학의 유형분류의 연관성에 관한 연구)

  • Jang, A-Reum;Jeon, Soo-Hyung;Park, Se-Jung;Lee, Hyun-Mi;Kim, Kyu-Kon;Lee, Yong-Tae;Ji, Gyu-Yong;Lee, In-Sun;Kim, Jong-Won
    • Journal of Sasang Constitutional Medicine
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    • v.22 no.3
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    • pp.75-86
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    • 2010
  • 1. Objectives: This study was performed to research the relationship between Sasang Constitutional medicine and Hyungsang medicine. 2. Methods: Four hundred and thirty applicants are involved in this study. They are devided into Sasang Constitution and Hyungsang Classification 3. Results and Conclusions: There are significances between Sasang Constitutional diagnosis and Hyungsang Classification. There are significantly more Bangkwang-body, Gi-kwa, Taeyang-hyung, Yangmyung-hyung in Taeyangin and Bangkwang-body, Jung-kwa, Soyang-hyung, Yangmyung-hyung in Soyangin. There are significantly more Dam-body, Gi-kwa, Taeyang-hyung, Yangmyung-hyung in Taeeumin and Bangkwang-body, Gi-kwa, Taeyang-hyung, Yangmyung-hyung in Soeumin.