한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제25권6호
  • /
  • Pages.680-707
  • /
  • 2010
  • /
  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지
DOI QR코드

DOI QR Code

고문헌을 통해 본 조선시대 식초제조에 관한 연구

Study on Manufacturing of Vinegar through Literatures of the Joseon Dynasty

  • 임은지 (전주대대학원 전통식품산업학과) ;
  • 차경희 (전주대학교 문화관광대학 전통음식문화)
  • Lim, Eun-Ji (Department of Traditional Food & Industry, Jeonju Graduate School) ;
  • Cha, Gyung-Hee (Department of Traditional Food Culture, College of Culture and Tourism, Jeonju University)
  • 투고 : 2010.10.13
  • 심사 : 2010.11.19
  • 발행 : 2010.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Research was conducted on vinegar types and characteristics with reference to representative literature such as SanGaYoRok, SikRyoChanYo, SooEunJabBang, GoSaChalYo, DongEuiBoGam, SaSiChanYoCho, JuBangMoon, ShinGanGuWhang, ChalYoSeo, EumSikDiMiBang, YoRok, ChiSengYoRam, SanRimKyoungJae,EumSikBo,OnJuBeop, SulManDeuNunBeop, KyuHapChongSeo, ImWonSipYukJi, JungIlDangJabJi, SulBitNeunBeop, SiUiJeonSeo, and BuInPilJi from the 15th to the 19th centuries of the Joseon Dynasty. Based on this research, a classification of materials used in vinegar, knowledge on treatment, preparation of ingredients, capturing flavor, storage of vinegar, as well as the favorable days that vinegar can be manufactured were studied and analyzed based on the different aspect of vinegar. Vinegar is a wellknown condiment throughout the world and has the potential of becoming a luxurious food. Replication and further analysis to expand the properties of vinegar is necessary using old literature, together with the literature identified above. Based on ongoing research, it is foreseeable that the development of a vinegar with unique characteristics and improved standards will be the foundation for the globalization of Korean cuisine, which is our current focus.

키워드

참고문헌

  1. 경북대학교 편역. 2008. 음식디미방(안동장씨 원저. 1670년경). 경북대학교출판부
  2. 권순형. 1991. 치생요람의 조리학적 연구. 식품영양연구지, 5:21-37
  3. 김용두, 서경순. 2007. 매실의 생리활성과 한의학적 효과. Food Preservation and Processing Industry, 6(1):31-38
  4. 김종덕 편역. 2006. 식료찬요(전순의 원저. 1460). 예스민
  5. 김희갑, 이수형. 1999. 볶은 보리에 의한 수돗물 중 염소소독부산물의 흡착제거 여부 및 보리차, 옥수수차, 결명차 중의 Maillard 반응 생성물 동정. 한국환경독성학회 춘계학술대회 발효논문집, pp 62-62
  6. 민태익. 1984. 식초공업의 현황 및 전망. 식품과학과 산업, 17(1):28-38
  7. 박영하. 2004. 우리나라 나무이야기. 이비컴
  8. 심길순. 1984. 식초의 체내대사 및 건강. 식품과학과 산업, 17(1):51-60
  9. 안귀숙. 2000. 중국정병연구. 홍익대학교대학원 미술사학과 공예사전공. 홍익대학교대학원
  10. 윤숙경 편역. 1998. 수운잡방(김유 원저. 1540년경). 신광출판사
  11. 이효지 외 편역. 2004. 시의전서(작자 미상. 1800년대 말). 신광출판사
  12. 이효지 외 편역. 2007. 임원십육지(서유구 원저. 1827). (주)교문사
  13. 이효지 외 편역. 2010. 부인필지(작자 미상. 1915). (주)교문사
  14. 이강자 외 편역. 2003. 증보산림경제(유중림 원저. 1766). 신광출판사
  15. 이상희. 2004. 꽃으로 보는 한국문화 3. 넥서스BOOKS
  16. 이선화, 김우항. 2008. 숯을 이용한 농약 제거에 관한 연구. 2008년도 해양환경안전학회 춘계학술발표회 pp181-183
  17. 임억규. 1984. 식초의 제조방법. 식품과학과 산업, 17(1):16-28
  18. 장지현외 11명. 2001. 한국음식대관 제 4권. (주)한림출판사. pp 125-150
  19. 정양완 편역. 2008. 규합총서(빙허각이씨 원저. 1809). (주)보진재
  20. 조재선. 1984. 식초의 종류와 특성. 식품과학회. 식품과학과 산업, 17(1) : 38-61
  21. 한국고전번역원. http://www.itkc.or.kr/
  22. 한복려 외 편역. 2007. 산가요록(전순의 원저. 1459년경). 궁중음식연구원
  23. 황현익, 이인순, 김지은, 문혜연. 2002. 으름 덩굴의 항균 성분 분리 및 함량분석. 한국생물공학회 생물공학의 동향, pp 253-256
  24. Ahn GJ, Shim YH, Yoo CH. 2005. The Changes of Vitamin C and Lactic Acid Bacteria Count in Dongchimi used Different Kinds of Water. Korea Institute of Science and Technology Information, 11(2):91-109
  25. Bae SM, Lee YH, Lee MK, Kang SA, Cheong C. 2008. Effects of Traditional Nuruk Ratio and Yeast on the Fermentation and Quality of Yakju. J. East Asian Soc. Dietary Life 18(1):41-48
  26. Cha BC, Lee EH. 2004. Antioxidant and Antiinflammation Activities of Prunus persica Tree Extracts. Korean J. Medicinal Crop Sci., 12(4):289-294
  27. Chang MS, Kim HM, Yang WM, KimDR, Park EH, Ko EB, Choi MJ, Kim HJ, Oh JH, Shim KJ, Ji-Won Yoon, Seong-Kyu Park. 2007. Inhibitory Effects of Nelumbo nucifera on Tyrosinase Activity and Melanogenesis in Clone M-3 Melanocyte Cells. Kor. J. Herbology, 22(4):87-94
  28. Cheun KS, Kang SG, Kang SK, Jung ST, Pak YK. 2005. Changes of the Flavonoids in Onion Vinegar Fermented with Onion Juice and Ethanol. Korean J. Food Preserv., 12(6):650-655
  29. Cho JI, Jung HJ, Ha SD, Kim KS. 2004. Growth Patterns of Lactic Acid Bacteria during Fermentation of Radish with Rice Water and Rice Bran. Korean J. Food Sci. Technol, 36(5):837-841
  30. Choi HI, Ye EJ, Kim SJ, Bae MJ, Yee ST, Park EJ, Park EM. 2006. Anticancer (in vitro) and Antiallergy Effects of Rice Bran Extracts. J Korean Soc Food Sci Nutr, 35(10):1297-1303 https://doi.org/10.3746/jkfn.2006.35.10.1297
  31. Choi UK. 2008. Optimixation of Maesil Vinegar Fermentation conditions using Evolutionary Operation-Factorial Design Technique. Journal of Life Science, 18(9):1284-1289 https://doi.org/10.5352/JLS.2008.18.9.1284
  32. Choi YM, Chung BH, Lee JS, Cho YG. 2006. The Antioxidant Activities of Artemisia spp. Collections. Korean J. Crop Sci., 51(1):209-214
  33. Chung IM, Nam SW, Kim IH. 1998. A Study on the Silk Dyeing With Natural indigo Extracted from Polygoum tinctorium - On the fermentation dyeing. Korean J. Seric. Sci., 40(1):78- 85
  34. Cho JW, Kim IS, Kim MK, Lee YK, Kim SD. 2000. Characteristics of Peach Vinegar by Parallel Complex Fermentation. Korean J. Postharvest Sci. Technol., 7(1):89-93
  35. Chung JH, Shin PG, Ryu JC, Jang DS, Cho SH. 1997. Pharmaceutical Substances of Platycodon grandiflorus (jacquin) A. De Candolle. Agricultural Chemistry and Biotechnology, 40(2):152-156
  36. Ha YD, Kim KS. 2000. Civilzation History of Vinegar. Food Industry and Nutrition, 5(1):1-6
  37. Han SY, Choi SC. 2000. A Study on the Physiological Effects and Dyeing Properties of the Extract of Fermented Indigo (Part II). Journal of the Korean Society of Clothing and Textiles, 24(8):1146-1154
  38. Hong JH, Lee GM, Hur SH. 1996. Production of Vinegar Using Deteriorated Deastringent Persimmons during Low Temperature Storage. J. Korean Soc. Food Nutri., 25(1):123-128
  39. Jang GS, Park SK, Song MJ, Shin H. 2006. An Experimental Study on a Effect of Hanji Windows on Indoor Air Temperature and Humidity Control. Journal of the Korean Housing Association, 17(2):125-134
  40. Jeoung YJ, Lee MH. 2000. Analytical Study on the Cooking in Zu Bang Moon. Food Industry and Nutrition, 5(1):7-12
  41. Jeong YJ, Lee MH, Seo KI, Kim JN, Lee YS. 1998. The Quality Comparison of Grape Vinegar by Two Stages Fermentation with Traditional Grape Vinegar. Journal of The East Asian of Dietary Life, 8(4):462-468
  42. Joo KH, Cho MH, Park KJ, Jeong SW, Lim JH. 2009. Effects of Fermentation Method and Brown Rice Content on Quality Characteristics of Brown Rice Vinegar. Korean Journal of Food Preservation, 16(1):33-39
  43. Ji MS, Kim, JG. 2008. Analytical Study on the Jehotang in Literature in Terms of Cooking Science. Journal of the East Asian Society of Dietary Life 18(4):446-454
  44. Keum JH. 1999. Studies on Garlic and Pumpkin Vinegar. Korean J. Food & Nutr., 12(5):518-522
  45. Kim DH, Lee JS. 2000. Vinegar Production from Subtropical Fruits. J. Korean Soc Food Sci. Nutr., 29(1):68-75
  46. Kim DH. 1999. Studies on the Production of Vinegar from Fig. J. Korean Soc. Food Sci. Nutr., 28(1):53-60
  47. Kim KE, Choi OS, Lee HJ, Kim HS, Bae TJ. 2001. Processing of Vinegar Using the Sea Tangle (Laminaria japonica) Extract. Korean Hournal of Life Science, 11(3):211-217
  48. Kim GY, Lee CJ. 2006. A Study on the Literature of the Cooking Product of Cho (Misutkaru) in Imwonshibyukji. Journal of the East Asian Society of Dietary Life, 16(4):377-386
  49. Kim HS, Shin JO. 1997. Isolation and Antimicrobial Activity of Xanthium strumarium L. Extract. Kor. J. Appl. Microbiol. Biotechnol, 25(2):183-188
  50. Kim HS, Yu TS, Lee IS, Kim YW, Yeo SH. 2003. Screening of the Antimicrobial and Antitumor Activity of Xanthium strumarium L. Extract. Korean J. Biotechnol. Bioeng, 18(1):55-61
  51. Kim JT, Kim SH, Kim HJ. 2006. Characteristics of Physical and Adsorption of Korean Traditional Charcoal. Korean J. Sanitation, 21(4):77-85
  52. Kim JH, Koo GH, Moon KD. 2002. Food Nutritional Composition in Dried Powder of Root of Acorus calamus L. (I) Pyoximate Compositions, Sugars, Free Sugars and Amino Acids. Korean Journal of Food Preservation, 9(4):375-379
  53. Kim JH, Koo GH, Kim JK, Lee JM, Moon KD. 2002. Food Nutritional Compositions in Dried Powder of Root of Acorus calamus L. (II) Fatty Acids, Organic Acids, Minerals, Vitamin C, Total Phenolics and Saponin. Korean Journal of Food Preservation, 9(4):380-384
  54. Kim ML, Choi KH. 2005. Sensory Characteristics of Citrus Vinegar fermented by Gluconacetobacter hansenii CV1. Korea Institute of Science and Technology Information, 21(2):243- 249
  55. Kwon SH. 2006. A Study on the Manufacture of Vinegar as Described in 'Jeungbosallimgyeongjae'. J East Asian Soc Dietary Life, 16(6):731-739
  56. Lee HJ, Park JH, Jang DI, Ryu JH. 1997. Antioxidant Components from Broussonetia Kazinoki. Yakhak Hoeji, 41(4):439-443
  57. Lee MK, Lee SW, Bae SM. 1991. The Biolographical Study on the Processing Methods of Traditional Nuruk. Journal of the East Asian Society of Dietary Life, 1(3):277-298
  58. Lee MK, Lee SW, Yoon TH. 1994. The Bibliographical Study Nuruk. Journal of the East Asian Society of Dietary Life, 4(1):19-29
  59. Lee, OK, Jo TS. 2006. Physicochemical Properties and Copper (II) Ion Adsorption Ability of Wood Charcoals. Journal of Korea Foresty Energy, 25(2):55-63
  60. Lee SD, Park HH, Kim DW, Bang BH. 2000. Bioactive Constituents and Utilities of Artemisia sp. as Medical Herb and Foodstuff. Korean J. Food & Nutr., 13(5):490-505
  61. Lee YC, Jang OY, Kim HW, Choi CU, Yoon SK. 1999. Physicochemical Characteristics of Traditional Vinegars in Andong province. Korean J. Dietary Culture, 14(1):17-20
  62. Min YK, Lee MK, Jeong HS. 1997. Fermentation Characteristics of Jujube Alcoholic Beverage from Different Additional Level of Jujube Fruit. Agricultural Chemistry and Biotechnology, 40(5):433-437
  63. Min KJ, Choung SH, Koo SJ. 1999. Studies on the Anticancer Effect of Broussonetia kazinoki Extracts. Korean J. Food Sci. Technol, 15(3):231-237
  64. Moon SY, Chung HC, Yoon HN. 1997. Comparative Analysis of Commercial Vinegars in Physicochemical Properties. Minor Components and Organoleptic Tastes. Korean J. Food Sci. Technol, 29(4):663-670
  65. Park JH, Bae SM, Yook C, Kim JS. 2004. Fermentation Characteristics of Takju Prepared with Old Rice. Korean J. Food Sci. Technol, 36(4):609-615
  66. Park OJ, Sohn KH, Park HK. 1996. Analysis of Taste Compounds in Traditional Korean Soy Sauce by Two Different Fermantation Jars. Korean J. Dietary Culture, 11(2):229-233
  67. Park SM, Jung HJ, Han SH, Yeo SH, Kim YW, Ahn HG, Kim HS, Yu TS. 2005. Antifungal Activity of Extract from Xanthium strumarium L. Against Plant Pathogenous Fungi. Journal of Life Science, 15(6):692-695 https://doi.org/10.5352/JLS.2005.15.5.692
  68. Park BH, Chae KY, Hong JS. 2008. Physicochemical Characteristics of Jujube Concentrates Prepared by Boiling. Journal of the East Asian Society of Dietary Life, 18(2):190-197
  69. Park CS, Kwon CJ, Choi MA, Park GS, Choi KH. 2002. Antibacterial Activities of Cordyceps spp. Mugwort and Pine Needle Extracts. Korean Journal of Food Preservation, 9(1):102-108
  70. Park CS, Lee TS. 2002. Quality Characteristics of Takju Prepared by Wheat Flour Nuruks. Korean J. Food Sci. Technol, 34(2):296-302
  71. Seo JH, Kim YJ, Lee KS. 2003. Comparison of Physicochemical Characteristics of Fruit Vinegars Produced from Two-Stage Fermentation. Food Industry and Nutrition, 8(3):40-44
  72. Shin DH, In JG, Yu SR, Choi KS. 2005. Investigation of Medical Substances from in vitro Cultured Cells and Leaves of Artemisia Princeps var. Orientalis. Korean J. Medical Corp Sci, 13(3):69-76
  73. Shin YH, Ann GJ, Kim JE. 2004. The Changes of Hardness and Microstructure of Dongchimi according to different kinds of water. Korea Institute of Science and Technology Information, 20(1):86-93
  74. Son KH, Lee HJ, Park HK, Park OJ. 1998. Studies on Taste Compound Content and Research on Condition of Consumer Attitude to Traditional Korean Soy Sauce with Varing Meju Type and Fermentation Jars. Korea Institute of Science and Technology Information, 14(5):463-467
  75. Woo SM, Kim OM, Choi IW, Kim YS, Choi HD, Jeong YJ. 2007. Condition of Acetic Acid Fermentation and Effect of Oligosaccharide Addition on Kiwi Vinegar. Korean Journal of Food Preservation, 14(1):100-104
  76. Yoon HN. 1999. Chemical Characterization of Commercial Vinegars. Korean J. Food Sci. Technol, 31(6):1440-1446
  77. Yae MJ, Lee GH, Nam KH, Jang SY, Woo SM, Jeong YJ. 2007. Establishment of Quality Control Standardization for Pomegranate Vinegar. J Korean Soc Food Sci. Nutr., 36(11):1425-1430 https://doi.org/10.3746/jkfn.2007.36.11.1425
  78. Yae MJ, Lee GH, Nam KH, Jang SY, Woo SM, Jeong YJ. 2007. Establishment of Quality Control Standardization for Pomegranate Vinegar. J Korean Soc Food Sci. Nutr., 36(11):1425-1430 https://doi.org/10.3746/jkfn.2007.36.11.1425
  79. Yoon ES. 2004. A Research on Comparison of Cultural Idea of Horse Between Korea and Mongolia-In view of customs related to horse in Korea and Mongolia. J. Korean Grassi. Sci., 24(4):347-358 https://doi.org/10.5333/KGFS.2004.24.4.347
  80. Yoo SM, Kim JS, Shin DH. 2001. Quality Changes of Traditional Doenjang Fermented in Different Vessels. J. Korean Soc. Agric. Chem. Biotechnol., 44(4):230-234
  81. Yu TS, Kim J, Kim HS, Hyun JS, Ha HP, Park MG. 1998. Bibliographical Study on Microorganims of Traditional Korean Nuruk(Since 1945). J. Korean Soc. Food Sci. Nutr., 27(4):789-799