• Journal of the East Asian Society of Dietary Life
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• v.12 no.6
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• pp.502-516
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• 2002

Imwonshibyukji is a copying manuscript written around 1825, the 27th year of king Soonjo of the Chosun Period. It is a massive home encyclopedia of total 52 books and 100 volumes. It was quoted from many Chinese literatures The unpublished 'Jeongjoji'of its 17-20th volumes was analyzed to study the cooking methods on the Korean rice cakes (dduck) and studied for the degree of their usefulness and medical values in the light of the cooking and processing science. The book introduced 6 kinds of Korean rice cake: sirudduck (steamed rice cake), chinundduck (steamed and struck rice cake), zizinundduck (small oil fried rice cake), danggui (steamed rice cake mixed with rice power and honey), hondon (=danja: boiled and stuffed rice cake) and butu (fermented rice cake), all of which were composed of total 64 items. The main materials fur the Korean rice cake were as follows: sirudduck and butu were nonwaxy rice powder, chinundduct dinggui and hondon were glutinous rice powder, and zizinundduck was wheat flour. The side material was mainly natural food with the effect of a medicine. The literatures quoted in Imwonshibyukji are as follows: 4 Korean books including Ongheejabji were quoted total 28 times (41.5%), 5 Chinese books including Junsengpaljeon were quoted total 35times (52.2%), and I Japanese book Whawhansamjedohoi was quoted total 4 times (6.0%). The Korean rice cakes quoted in the Korean literature so far exist but the Chinese ones no longer exist. In the comparative analysis of Imwonshibyukji and other contemporary literatures, Chosunmoossangsinsikyorijebub was the most similar one to the book among others.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.353-357
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• 1999

The textural characteristics of mungbean flour gels and mungbean cake(Bindaedduk) were investigated in steam and microwave reheating condition after 20$^{\circ}C$, 5$^{\circ}C$ and -18$^{\circ}C$ storage. The hardness of mungbean flour gels were 2.36 kg in microwave reheating and 3.59 kg in steam reheating after 6 days frozen storage, respectively and its gumminess were increased after reheating. The hardness of mungbean flour gels did not significantly change with the storage temperature. The textural characteristics of mungbean cake made with 2 parts of mungbean flour and 1/2∼1/8 parts of nonwaxy rice flour had the similar values in spite of the different compositions. Microwave reheated mungbean flour gels had the different hardness values of 4.13 kg in non package and 1.70 kg in polyethylene film wrap after 24 hours storage at 20$^{\circ}C$. In sensory evaluation mungbean flour gels showed the high scores in hardness and the unpleasant flavor after reheating but mungbean cake of different compositions showed the good sensory qualities.