• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.61-83
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• 2014

The aim of this study was to review Byung-Kwa-Ryu recipes in old cookbooks of the head & noble family (Jong-Ga). As for details and classification, we examined the materials and recipes of Byung-Kwa-Ryu. To accomplish this, old cookbooks of the head & noble family ("Soowoonjabbang", "Eumsikdimibang", "Onjubub", and "Jusiksiui") were reviewed. The introduced Byung-Kwa-Ryu recipes numbered 47 total; four from "Soowoonjabbang", 18 from "Eumsikdimibang", nine from "Onjubub", and 16 from "Jusiksiui". We classified the foods (Byung-Kwa_Ryu) into two categories, Tteok-Ryu (Korean rice cake) and Kwa-Jung-Ryu (Korean traditional cookie), on the basis of previous studies. These were further classified into 11 categories: Tteok-Ryu (Jjin-tteok, Salmeun-tteok, Chin-tteok, Jijin-tteok), Kwa-Jung-Ryu (Yumilkwa, Yukwa, Jeongkwa, Dasik, Kwapyun, Dang (Yeot), and others. The most common Byung-Kwa-Ryu type was Jjin-tteok in Tteok-Ryu (14). The next most common Byung-Kwa-Ryu types were Yukwa in Kwa-Jung-Ryu (6) and Yumilkwa in Kwa-Jung-Ryu (5).

• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.300-324
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• 2016

This paper investigated monthly meal composition and type of foods prepared for Dalye (ancestor rituals) over a period of 1 year based on the records in Sakmangdalye-deungnok and reviewed the ingredients for Dalye foods. From the results of our survey, 19 to 20 dishes were served in Sakmangdalye. 24 to 25 different foods were served in Sakdalye. Foods for Sakdalye consisted of Silkwa, Jogwa-Gwapyun, Jeongkwa or Suksilkwa, Hwachae-Sujeonggwa, Tteok, Cho, Jeonyueo, Sugyuk, Jjim, Hwe, Po, Sikhye, Tang, main dish-Guksu or Mandu, and Jang. Ingredients used in Sakmangdalye were recorded in a very integrated and simple manner in Sakmangdalye-deungnok. All ingredients were categorized into three groups: Kwasil (Fruits), Byeongmisikseung (Rice cakes etc.), and Muyeok (purchases). Sakmangdalye-deungnok was helpful in consulting dishes and ordering ingredients when a table for Dalye was set. Moreover, it was written simply enough so those who were in charge of preparing food could easily understand. This paper establishes Sakmangdalye-deungnok as one of the key materials for Royal Cuisine.

• Food Science and Preservation
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• v.18 no.3
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• pp.279-287
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• 2011

The purpose of this research is to develop bellflower (Platycodon grandiforum) root Jeonggwa as a health food. The Omija (Schizandra chinensis Baillon) water extract with 0-8% (w/w) Jeonggwa added was stored at $25^{\circ}C$ for 12 weeks. The quality characteristics of Jeonggwa during storage were investigated. The Jeonggwa showed a lower pH and a higher acdity as the amount of Omija water extract that was added increased. The moisture content of Jeonggwa were rose from 15-18% to 16-22% within 2 weeks of storage, and remained at that level up to the end of storage. The total viable cells of bellflower root Jeonggwa were 2.1~2.3 log CFU/g and increased in number during storage but never exceeded 4 log CFU/g. The shelf life of the Jeonggwa was extended when the Omija extract was added. The lightness (L), redness (a) and yellowness (b) of the Jeonggwa during its storage at $25^{\circ}C$ were highest in control samples, and the values decreased with the increase in the Omija extract concentration (p<0.001). The mechanical evaluation of the Jeonggwa showed that various tested parameters fell during the storage at $25^{\circ}C$. The hardness and strength of the Jeonggwa significantly decreased as the Omija extract concentration rose (p<0.05). In the ensory evaluation tests, the acceptability of the Jeonggwa was optimal when 4~6% of Omija extract was added to it.

• Food Science and Preservation
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• v.17 no.4
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• pp.457-465
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• 2010

We sought to develop lotus (Nelumbo nucifera) root Jeonggwa as a health food. Jeonggwa was mixed with 0-8% (w/w) Omija water extract and stored at $25^{\circ}C$ for 12 weeks. Quality characteristics during storage were investigated. The pH of Jeonggwa fell, and the acidity level rose, as increasing amounts of Omija water extract were added. The moisture content of Jeonggwa rose from 7-8% to 14-17% within 2 weeks of storage at $25^{\circ}C$, and was maintained at that level to the end of storage. Total viable bacterial cells in Jeonggwa were initially 2.4~3.2 log CFU/g, and increased in number during storage, but never exceeded 4 log CFU/g. The shelf life of Jeonggwa was extended when Omija extract was added. The lightness (L), redness (a). and yellowness (b) of Jeonggwa during storage at $25^{\circ}C$ were highest in control samples and the values fell with increasing Omija extract concentration (p<0.001). Mechanical evaluation Jeonggwa showed that various tested parameters fell during storage at $25^{\circ}C$. The hardness and strength of Jeonggwa were significantly reduced as the Omija extract concentration rose (p<0.05). In sensory evaluation tests, the acceptability of Jeonggwa was optimal when 2~4% (w/w) Omija extract was added.