• Food Science and Biotechnology
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• v.18 no.4
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• pp.991-995
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• 2009

As a principle ingredient in omija-eui, the physicochemical properties of mung bean starch (MBS) paste were investigated and compared to those of rice and corn starch. The amylose and the protein content of MBS were higher than those of rice or corn starch while the total sugar content and the swelling power of MBS were lower. In addition, the clarity of MBS paste was higher than either rice or corn starch paste. Regarding pasting properties, the peak viscosity and cool paste viscosity of MBS were higher than those of either rice or corn starch. During the freeze-thaw cycle, MBS exhibited higher degree of syneresis than corn and rice starch, which decreased with high starch concentration and heating temperature. The paste properties and freeze-thaw stability of MBS showed a potential for improving the quality of omija-eui.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1230-1236
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• 2009

Optimum conditions for the freeze-thaw stability (FTS) of mung bean starch (MBS) paste as a main ingredient in omija-eui were investigated. For the optimization of the paste preparation condition, the FTS of MBS prepared by boiling in a shaking water bath (BMSW) or by pressure-cooking in an autoclave (PCMA) were analyzed using a response surface methodology (RSM). In addition, the effects of various additives such as gums, sugars, and emulsifier were evaluated on the FTS of MBS paste prepared under optimal conditions. The predicted maximal FTS of MBS paste prepared by the PCMA method (73%) was higher than that of the paste prepared by the BMSW method (36%). In case of additives, gellan gum and sodium alginate effectively prevented the syneresis of MBS paste in the BMSW method and in the PCMA method, respectively. The use of a fructose fatty acid ester as an emulsifier decreased syneresis in a dose-dependent, while the addition of sugars accelerated syneresis. Consequently, MBS paste for omija-eui preparation may be efficiently prepared by adding sodium alginate and fructose fatty acid ester under the optimal conditions of 4.3% MBS content, $121^{\circ}C$ heating temperature, and $89^{\circ}C$ cooling temperature by pressure-cooking in an autoclave.

• Journal of the Korean Society of Food Culture
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• v.37 no.4
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• pp.310-323
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• 2022

The purpose of this study was to investigate the preparation and cooking processes used to prepare Eungi in cookbooks published from the 1700s to the 1900s. 'Eungi' is a thin gruel made of starch powder. Fourteen historical cookbooks were included and investigated for the preparation of ingredients and processing methods. Fourteen types of eungi were identified. Arrowroot eui and kuseonwangdogo eui were found in 『Kyuhapchongseo』 written in the early 1800s, and many types of eungi (i.e. job's tears eungi, arrowroot eungi, sorghum eungi, lotus root eungi) were mentioned in 『Kunhakhoedeung』, but unfortunately, ingredients and cooking methods were not included. 'Eungi' was made by boiling starch powder prepared using the 'subi method', that is, dried after grinding main ingredients such as job's tears using a millstone followed by soaking and settling. Eungi boiled with water or omija water were seasoned with the sugar or honey, and salt. These eungis were used for stomach complaints and hangovers and to promote longevity.