• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.837-844
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• 1999

The textural properties and retrogradation of injeulmi(Korean traditional waxy rice cake) made from various waxy cultivars were examined to compare the varietal difference. Injeulmi made from Shinsun chalbyeo and Whasunchalbyeo were exhibited relatively soft texture, while Taichung Sen Glu I and Yuk donongrimna were shown high adhesivness. Intermediate or long grain rice such as Yukdonongrimna, Hangangchalbyeo and Taichung Sen Glu I had a tendency to be rapidly retrogradatated as compared with short grain rice, Shinsunchalbyeo and Whasunchalbyeo. Amylogram characteristics of these intermediate or long grain rice cultivars were shown high value in consistency and low value in setback. Studies per formed by various cookery procedure demonstrated that injeulmi made from cooked waxy rice was softer and delaying retrogradation than made from waxy rice flour.

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.17-24
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• 1987

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynesty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.379-384
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• 1983

Textural changes of glutinous rice cakes during storage at $4^{\circ}C$ were evaluated by ${\beta}$-amylase digestibility and hardness. Some physical properties of starch including X-ray diffraction, swelling power, water holding capacity and gelatinization temperature were investigated. Changes in hardness were inversely related to the enzyme digestibility. The initial hardness for Tongil glutinous rice cake is much higher than that for Traditional one. Both parameters were changed rapidly during one and two days of storage for Tongil and Traditional glutinous rice cakes, respectively. These results implied that the differences in the strach structure might have significant influences on the texture of rice cakes. Sensory evalution revealed that hardness of the rice cakes was highly significant to the storage time and rice variety.

• Food Industry And Nutrition
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• v.11 no.2
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• pp.25-28
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• 2006

떡과 한과는 수백 년 전부터 우리 식생활 전반에 걸쳐서 밀접한 관계를 가지고 있다. 슬플 때나, 기쁠 때나, 정을 나눌 때나 언제나 떡과 한과는 우리와 함께 해 왔다. 건강에 대한 관심이 고조되면서 세계의 많은 사람들이 한국음식에 관심을 갖기 시작하였다. 이에 따라 우리의 떡과 한과에 대한 관심도 높아져 신세대와 외국인 등 우리 떡에 대한 새로운 변화를 기대하는 사람들이 매우 급증하는 추세이다. 서양의 피자, 케이크, 빵류가 우리의 생활에 침투하였듯이 우리의 떡과 한과도 좀 더 연구 개발에 힘쓴다면, 서양의 문화에 자연스럽게 침투하여 세계인의 생활 속에 친숙한 음식문화도 자리 잡을 수 있을 것이다.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.1
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• pp.1-16
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• 1991

Baekhaju is commonly called Bangmoonju. However comparing Baekhaju while Baekhaju used distiller's grains, Bangmoonju did not use them. Baekhaju used only nonglutinous rice, however, Bangmoonju used glutinous rice or a mixture of glutinous rice and nonglutinous rice. Baekhaju in Chinese, which was misrecored on Baekhaju in Korean from 15th century. However, Baekhaju should be distingnish from Baekhwaju, which is made buy addition of many flowers in various wine. Baekhaju used distiller's grains in the first step of its manufacture procedure. For the fermentation of Baekhaju, one of the three bases, which are rice gruel, rice cake or 구멍떡 was added to distiller's grains. Flours and nuruk are also added. In the second step, steamed water-soaked rice and nuruk was added up to the Baekhaju-base which was got from the first step.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.1-13
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• 1993

This paper has examined and analyzed the ways of making Jang(Korean soybean sauce), vinegar and liquor in terms of food processes, which are mentioned in sooljip 5 and 6 Food collections of 'Kosa-sibi Jip', an encyclopaedia written in Chinese and published in 1789-the eleventh year of King Jung-jo of Chosun Dynasty. There respestively six items of nine items of and thirty three items of the recipe for making jang, vinegar and liquor, Soybean was a major material for making jang. And wheat flour and ground barley were added. Myun-jang was made from only flour. Dong-kook Jojang Bup(oriental soybean sauce preparation) which is the traditional Korean process for making jang from only soybean is recorded in this book. The cereals used in the nine items of the vinegar making recipe were rice(six times), wheat(twice), barley(three times) and wheat flour(once). And fruits are also used. Rice was most used of all these materials. The cereals used in the thirty three items of the liquor-making recipe were regular rice(50%), sticky rice(42.6%) and wheat flour(7.4%) In particular sticky rice was much used for Yakyee Rhue and Bok-sik Rhue for medications. The ways of processing cereals for liquor-making were Jee-ae-bop : steamed rice(52.9%), Jook:thick gruel with cereal (32.3%), Goo-mung Tuck: doughnut-shaped rice cake(8.8%) and Hin-moo-ree Tuck: shawith peless rice cake(2.9%). The three unique processes are as follows. First, in winter when the process of liquor-making did not go on because the jar was cold, the bottle with hot water in was put in the jar and so the aduquate temperature for liquor-making was maintained. Next, in warming up a small double boiler, they prevented effervescence by hanging down thread. Finally. in warming up in a double boiler, they sealed the mouth-piece of the jar and put a handful of wet rice when the rice was completely cooked, it was thought of as the sign that the process of liquor-making was done.

• Korean journal of food and cookery science
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• v.11 no.3
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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.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.211-215
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• 2002

This study was intended to investigate the optimal soaking time of glutinous rice for making jujube Injeolmi, a kind of traditional Korean glutinous rice cake. The jujube Injeolmi was prepared with glutinous rice soaked for various times (2, 4, 6, 8, 10 hr), and the moisture content, chromaticity, sensory qualities and mechanical qualities were measured while storing them up to 72 hr at 20$^{\circ}C$. The moisture content and L-value of jujube Injeolmi were the highest at 8-hr soaking. The a-value was the highest at 6-hr soaking. The hardness was maintained the lowest at the 8-hr soaked sample during storage. The cohesiveness and springiness were not significantly affected by the soaking time. The gumminess was significantly different among the samples during storage. The results of sensory evaluation showed that jujube Injeolmi had the best color at 4-hr soaking and the highest sweetness at 6-hr soaking. The 8-hr soaked glutinous rice gave the highest level of softness, chewiness and moistness in the sample, therefore, 8-hr soaking appeared to be the most desirable method for making jujube Ingeolmi.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.463-471
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• 1995

"Suck-injulmi" is one of the Korean traditional rice cake made from glutinous rice and mugworts. The optimun conditions for the preparation of "Ssuck-injulmi" were investigated. The best recipe of "Ssuck-injulmi" was 1) adding 240 g (80%) glutinous rice flour and 60 g (20%) raw or boiled mugworts by hand milling, or boiled mugworts after steaming glutinous rice by hand milling. 2) adding 210 g (70%) glutinous rice and 90 g (30%) boiled mugworts by mechanical method. The Moisture of "Ssuck-injulmi" was 43.39%-51.33%. The Hardness of "Ssuck-injulmi" was high in the order of 54,53, 52, 51 and The Cohesiveness was 53, 54,51,52 and The Elasticity was 51,53,54,52 and The Gumminess and The Chewiness were 54, 53, 51, 52 and The Adhesiveness was 52, 53, 51, 54. The value of ′L′ was high in the 52, the value of ′a′ was 54 and the value of ′b′ was 53.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.41-49
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• 1991

Yackwa is a Korean traditional fried cake made by went flour, sesame oil and honey. This study was investigated to the Rice-Yackwa for the purpose of the improvement of Yackwa's quality and rice consumption by sensory evaluation and instrumental measurement. It was resulted that taste and flavor of Rice-Yackwas were better than those of Wheat-Yackwa by sensory evaluation. We tested whether the mesh of the rice (80,100,120) and swelling agents (baking power, soju : Korean alcholic beverage) affected the Rice-Yackwa's swelling or not. In result, not by soju but by baking powder Rice-Yackwas were swelled. But Rice-Yackwa was so hard, that the Yackwas were made by the two different compositions of mixed flour (rice : wheat ; 75:25, 50:50) exibited softer than those made by rice. The hardness of 25 g% mixed flour Yackwa was improved. And we examined the softening effect on rice and mixed flour Yackwa by the increasing storage periods (1, 2, 3, 5 days). Rice-Yackwa's hardness was changed more greatly than Wheat-Yackwa's by storage periods. In addition to we inspected the effluence of sesame oil in the pross of frying. Sesame oil (40%) was drown out the Rice-Yackwa.