• 한국식품과학회지
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• 제50권3호
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• pp.280-285
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• 2018

결착제의 조성을 달리하여 제조한 견과-깨 엿강정의 저장 중 지방질 산화 정도와 산화방지제 함량을 평가하였다. 엿강정 제조시 결착제를 물엿 대신 꿀, 조청, 그리고 설탕 대신 트레할로스로 전부 또는 일부 대체하였을 때 엿강정의 저장 중 지방질 산화가 증가, 가속되었으며 트레할로스에 의한 산소 퍼짐도 증가가 일부 기여했을 가능성이 있다. 또한 엿강정을 저장하였을때 산화방지제 중 리그난의 안정성이 가장 높았으며, 토코페롤 분해속도는 설탕을 트레할로스로 대체한 엿강정에서 낮아 트레할로스가 토코페롤의 지방질 산화방지작용을 억제한 가능성을 제시하였다.

• 한국식생활문화학회지
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• 제17권4호
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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.