• 한국식품조리과학회지
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• 제11권3호
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• pp.237-243
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• 1995

"Woomegi Dduck" is one of Korean traditional pan fried rice cake made from glutinous rice by Tack-joo(rice wine) or boiling water. The optimum conditions for the preparation of "Woomegi Dduck" were investigated. The Hardnes, Cohesiveness, Gumminess, Chewiness, Adhesiveness of "Woomegi Dduck" added Tack-joo or boiling water measured by Rheometer, didn′t have significant difference between samples. The result of color test was L-Value, a-Value, b-Value and E Value of Woomegi Dduck added boiling water and 20％ rice flour were high. The best recipe of Woomegi Dduck was glutinous rice flour 50g, rice flour 20g, Tack-joo 30$m\ell$, or boiling water 25$m\ell$, sugar 10g.

• 한국식품과학회지
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• 제37권6호
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• pp.939-943
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• 2005

멥쌀의 첨가가 진양주의 이화학적, 관능적 특성에 미치는 영향을 조사하였다. 100%, 찹쌀에 멥쌀을 각각 30, 50, 70%를 첨가하여 제조한 진양주의 최종 pH는 각각 3.76, 3.83. 3.64, 3.58 이었고 최종 산도는 각각 1.02, 0.98, 1.1, 1.1%로 나타났다. 총 당은 찹쌀 100%, 찹쌀에 멥쌀 각각 30, 50, 70% 첨가한 진양주는 6.22, 6.31, 4.58, 4.73%로 나타났고 최종 에탄을 농도는 100% 찹쌀, 찹쌀에 30, 50, 70% 멥쌀을 첨가하여 제조한 진양주는 각각 14.2, 14.8, 15.6, 15.2%로 나타냈다. 색도는 100% 찹쌀로 제조한 진양주가 L값 7.69, a값 0.63, b값 4.54로 나타났고 찹쌀에 30, 50, 70% 멥쌀을 첨가하여 제조한 진앙주의 L값은 각각 7.29, 7.41, 3.38이고 a값은 0.43, 0.33, 0,57이었으며 b값은 4.94, 4.64, 4.55이었다. 관능검사를 통한 종합적인 기호도는 찹쌀에 30% 멥쌀 첨가하여 제조한 진앙주가 4.73으로 제일 높게 나타났고 다음으로 100% 찹쌀이 4.54로, 찹쌀에 50% 멥쌀을 첨가한 것이 4.45로, 찹쌀에 70% 멥쌀 첨가하여 제조한 진양주가 3.55로 나타났다. 진양주를 제조 할 때에 30%까지 멥쌀을 첨가하여도 진양주의 품질에 큰 영향이 없을 것으로 생각되며 앞으로 멥쌀을 첨가하여 제조하는 진양주의 맛과 품질을 증진시킬 수 있는 방법에 대한 연구가 더 필요하리라 생각된다.

• 한국식생활문화학회지
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• 제1권4호
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• pp.321-333
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• 1986

This study was designed to establish Korean food culture by analizing in sets of Jinyounuigue, Jinchanuigue, and Jinjarkuigue which were the records of royal party procedures in Yi-dynasty. Korean rice cakes were classified into 13 groups in this study; mesirudock 15, chasirudock 12, hapbyung 1, hybyung 1, japkwabyung 1, joak 7, danja 4, sansam 3, jeoungbyung 1, hybyung 1, japkwabyung 1, joak 7, danja 4, sansam 3, jeoungbyung 1, julbyung 5, gapibyung 1, hwajun 1, sanbyung 1 etc. all of 53 different kinds of Korean rice cakes. Food materials were highly milled rice, milled glutinous rice, small red beans, soybeans, chestnuts, jujube, pinenuts, jinkgonut, powder of shingamcho, manna lichen, laver, cinnamon, starch, mugwore, honey, sesamoil, pepper, wine, natural red color, natural yellow color etc.

• 한국식품과학회지
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• 제42권1호
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• pp.119-123
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• 2010

쌀을 주원료로 누룩 원료만을 교체하여 제조한 약주의 경우도 시료별 다양한 관능특성을 나타내어 누룩 원료 사용 변화를 통한 관능특성 다양화가 가능한 것으로 나타났다. 선행연구(20)에서 떫은맛, 쓴맛, 곰팡이냄새, 유기용매 냄새는 기호도 저해 요인으로 나타났고 누룩향미에 대해서는 상반된 의견이 나타났다. 따라서 본 묘사분석 결과 바람직한 관능특성을 나타낸 누룩의 원료로 찹쌀, 찹쌀흑미, 멥쌀, 쌀보리, 메밀, 현미를 선정하고 흑미의 경우 신맛은 높았으나 전반적인 패널의견에서 가장 높은 기호도를 나타내어 선정에 포함하였다. 향후 선정된 7종의 곡물을 바탕으로 미생물 분리 및 동정을 통해 우수 균주를 선발하고 이를 통해 누룩 원료 및 미생물 다양화에 기여하고자 한다.

• 한국식품영양학회지
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• 제22권1호
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• pp.86-91
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• 2009

To develop a new traditional Gugija tagju, various koji were prepared using several starch sources along with Aspergillus awamori var. kawachi, and then their effects on the quality of the tagju were investigated. Ethanol contents(11.1${\sim}$13.8%) were not significantly different among the Gugija tagju made from the various types of koji, whereas the tagju made using non-glutinous rice koji had the best total acceptability. The addition of 1% Gugija extracts into the mash increased its total acceptability and anti-hypertensive angiotensin I-converting inhibitory activity, and the optimal fermentation period for brewing the Gugija tagju was 10 days.

• 한국미생물·생명공학회지
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• 제9권4호
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• 한국융합학회논문지
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• 제12권6호
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• pp.197-203
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• 2021

본 연구에서는 고부가가치 막걸리 개발을 위해 4가지 원료 곡물(밀가루, 팽화미분, 멥쌀, 및 찹쌀)로 한국 전통막걸리를 제조하였다. 기능성소재로의 개발 가능성 조사를 위해 제조한 막걸리를 대상으로 이화학적 성상, 페놀, 플라보노이드, 및 비타민 함량, 그리고 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) 라디칼 소거활성을 측정하였다. 팽화미분 막걸리와 멥쌀 막걸리가 4종류의 막걸리 중 알코올 함량이 높은 것으로 나타났다(16-16.5%). 4종류의 막걸리 중 팽화미분 막걸리의 총 페놀 함량이 5.2±0.06 mg GAE/mL로 가장 높았으며, 플라보노이드 함량은 4종류의 막걸리가 470-490 ㎍ QE/mL 수준으로 유사하게 높았다. 총 페놀 함량이 가장 높았던 팽화미분 막걸리가 81.5%로 ABTS 라디칼 소거활성이 가장 높은 것으로 나타났다. 이상의 결과는 팽화미분이 항산화 기능성소재 개발을 위한 효율적인 막걸리 원료가 될 수 있음을 시사한다.

• 한국조리학회지
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• 제21권2호
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• pp.119-129
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• 2015

본 연구에서는 현미의 기능성과 식이섬유 등과 같은 다양한 생리활성물질을 갖고 있으면서도 식품소재로의 활용이 미미한 미강을 전통주인 탁주의 제조에 활용하였다. 주정을 활용하여 제조한 탈지 미강을 넣어 제조한 술의 발효과정중의 이화학적 특성 및 발효특성과 탁주의 항산화특성을 비교 분석하였다. 탈지 미강의 첨가량이 증가할수록 pH는 증가하는 경향을 나타내었고, 발효 기간의 경과에 따라 감소하다가 다시 증가하는 경향을 나타내었으며, 유의적인 차이를 보였다(p<0.05). 탈지 미강의 첨가량이 증가할수록 적정산도는 높은 값을 나타내었으며, 유의적인 차이를 나타냈다 (p<0.05). HPLC를 이용한 ethanol의 함량은 탈지미강의 첨가량에 따라 감소하여 control이 16.51%, TDT3이 16.20%(w/v), TDT6이 16.07 %(w/v), TDT10이 15.75%(w/v)의 순으로 나타났다. 산성탁주의 FRAP(ferric reducing antioxidant power) radical-scavenging activity는 TDT6이 2.56 g/moL로 대조군에 비해 높은 환원력을 나타내었다. 산성 탁주의 기호도에 대한 9점 척도법을 분석한 결과 TDT3이 color, sweet taste, sour taste, alcohol taste, overall-acceptability에서 기호도가 높게 나타났다. 이는 TDT3의 산성주가 기호도를 향상시킨 가장 최적의 첨가조건이라고 보며, 탁주의 품질개선에 활용가치가 있으며, 상품화 가능성을 제시한다고 생각된다.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2002년도 창립 10주년 기념 국제학술심포지움
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• pp.109-119
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• 2002

Rice production in Korea began to rise significantly after 1970. Rice is the dominant food in Korea and most of the rice production (about 95%) is consumed as cooked rice. it provides over 4,000Kj of energy per capita per day. Apparent rice availability in 2000, 93.6Kg of milled rice per person annually. The non-allergenic character of rice offers a sound basis for development of products for markets for all age groups. Whole grains are washed rice, coated rice, enriched rice in Korea. Utilization of rice as food can be categorized three categories in Korea; direct food use, processed foods, and brewing. Rice for direct consumption include regular whole grain, precooked rice, brown rice and specialty products such as aseptic cooked rice, retort cooked rice and rice burger. Rice used for processed foods includes that for cereal, soup, baby food, snack, cake, noodle, brown rice tea, and minor unclassified uses. Rice use for brewing is for the production of fermented rice wine. The use of rice for direct food is by for the greatest of the three uses. Although direct food accounts for the largest domestic consumption, a significant quantity of rice is used in processed products. The use of rice by-products as human food should not be over looked. Utilization of by products(rice germ, rice bran) requires a specialized technology. Typical type of rice is black rice. When cooked, black rice gives a black color to cooked rice. Glutinous rice performs specific functions in several commercial products such as dessert, gravis, cake and snack. Rice starch production is quite limited because of the high cost of making of starch. Rice processed products in Korea are occupied small parts of total rice production compared to Japan. Rice cake (Garadog) is the principal from of rice product consumed in Korea. Rice cake and snack is usually prepared from non-glutinous milled by washing, grinding, steaming, cooling and packaging. Rice cake will be continued to be a major rice product in Korea. Rice products represent a means to study variety differences in rice grain quality, since the processing magnifies differences not normally detected from more boiling. Recently, rice processing companies in Korea are about 400 ones which uses rice about 160,000tons. New rice processed products and modified traditional products must be developed and diversified with high quality and processing properties of rice processed products are improved.

• 한국식생활문화학회지
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• 제32권4호
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• pp.323-331
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• 2017

This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.