중년기 (中年期) 성인의 (成人) 식습관과 (食習慣) 영양 (營養) 및 건강상태에 (建康狀態) 관한 연구 (硏究)

이효기(Hyo Gee Lee),심정수(Jung Soo Shim) 대한가정학회 1999 Human Ecology Research(HER) Vol.37 No.4

떡류의 문헌적 고찰 : 1670년 ∼ 1943년의 우리말 조리서를 중심으로

이효기,맹혜열 한국식생활문화학회 1988 韓國食生活文化學會誌 Vol.3 No.2

Do´ck (Korean rice cake) is a peculiar food of Korea made of grain. By means of cooking from, it is defined as "Pulvberzed food of grain" Do´ck was one of the daily food, but development of boild rice had narrowed it's use to the food of festive days and ceremonies. Do´ck is used as a main food of all Kinds of ceremonies from one's birth to death, such as the Three seven day(a baby's twenty-first day of life), one hunderdth day, birthday, wedding, both brithday, funeral and sacrifical rites, vocational ceremonies, such as a sacrifice to spirits and a srevics for a big catch of fish. It is also used as a present and seasonal food. A large variety of Do´ck is available and its recipe is scientific and reasonable. In this treatise, the Kinds of Do´ck and the frequency of them, the material, the recipe, the measuring unit of material, cooking kitchen utensils and the cooking terms are studied from the books published in Korea from 1670 to 1943. 1. Do´ck was classified as Tcbin Do´ck(steamed), Chin Do´ck(strikn), Chijin Do´ck(fried) and Salmun Do´ck(boiled), according to its way of cooking. 2. There were 122 Kinds of Do´ck, 57 were Tchin Do´ck, 35 Chin Do´ck, 20 Chijin Do´ck, and 10 Salmun Do´ck. 3. There were 34 Kinds of measuring units. Of them, 13 for volume, 4 for weight, 9 for quantity, 4 for length and 4 for the rest. 4. There were 55 Kinds of cooking Kitchen utensils but now many of them are not used because of mechanization or automation of tools of living. 5. There were 143 Kinds of cooking terms. Of them 49 for the preparing process, 25 for the mixing process, 27 for well-forming process 10 for process of getting ready to cook, 14 for heating process, 10 for cutting process, 5 for dishin process and 3 for process of soaking in sugar or honey.

조선시대 술에 관한 분석적 고찰 : 조선중기 1600 년대를 중심으로

이효기,최종희 한국식생활문화학회 1987 韓國食生活文化學會誌 Vol.2 No.1

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 dynasty. 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.

조선시대 궁중음식중 찬물류의 공석적 연구

이효기,윤수석 한국식생활문화학회 1986 韓國食生活文化學會誌 Vol.1 No.2

This study was designed to establish Korean food culture by analizing 17 sets of Jinyounuigue(진연의궤) Jinchanuigue(진찬의궤), and Jinjarkuigue(진작의궤) which were the records of royal party procedures in Yi dynasty. Side dishes were classified into 20 groups in this study ; Tang (場) 19, Jungol (전골) 3, J'im 18, Jun (전) 20, Jock 14, Pyunuk (片肉) 14, Cho 12, Hyae 17, Po 8, Chae 3, Bung 1, Nanri 1, Sooran 1, Sookran 1, Jaban 1, Kimchi 2, etc. all of 140 different kinds of side dishes. There was no tendency in omission or addition of food materials. Food materials were beef, pork, lamb, chicken, duck, peasant meat, dock's egg, fish, shellfishes, mollusca, curstacea, seaweeds, vegetables, fruits, beancurds, muk(a starch jelly), d'ock, muchrooms, etc. Seasonings were soysauce, pepper, sesame oil, ginger, green-onion, garlic, bean paste, ginger powder, red pepper powder, red pepper paste, salts, vinegar, honey, sesame power, etc.

재료배합비에 따른 앵도편의 Texture 특성

이효기,유재영 한국조리과학회 1986 한국식품조리과학회지 Vol.2 No.1

This study was conducted to investigate the effects of the properties of sugar (20%, 30%) and starch (15%, 20%, 25%) to Angdo on Angdo Pyun's preference, texture and color. Textural characteristics were examined through sensory evaluation, Rheometer. Color test by Color and color difference meter. The properties through sensory evaluation were appearance, color, flavor, hardness, thickness and acceptability. With Rheometer, compression force, work ratio, adhesive work and gumminess were measured. With Color and Color diffeence meter, L, a and b were measured. The results were as follows: 1. Sensory evaluation indicated that with the increase of starch addition, the Angdo Pyun maintained a worse apperance and got hardened and thickened. As the amount of suger increased, the Angdo Pyun maintained better in color and flavor as well as its acceptability. 2. Rheometer measurement indicated that a compression force, work ratio, adhesive work and gumminess tended to increase, as the starch proportion increased. As the amount of sugar increased, the Angdo Pyun maintained a greater adhesive work, work ratio and gumminess. 3. Color and Color difference meter indicated that figure L and a tended to increase and b, ΔE and ΔC decrease, as the starch proportion increased. 4. In the analysis of correlation between hardness and compression force, it was found that they are highly related. In view of the above results, it came to the conclusion that Angdo Pyun with the addition of 30% sugar and 15% starch could give the best result among the groups studied.

찹쌀첨가량에 따른 백편의 조직감 특성의 변화

이윤경,이효기 한국조리과학회 1986 한국식품조리과학회지 Vol.2 No.2

Back-pyun is a kind of rice cake made by steaming rice flour added sugar, water and salt and garnished with shredded chestnuts, dates, mushrooms and pinenuts. The Back-pyun has been widely used in Korean celebrations. This study aimed to compare and determine the effects on sensory characteristics and texture of Back-pyun 1) when the proportion of glutinous rice, added in making Back-pyun, is 0%, 5%, 10%, 15%, 20%, 25% and 30% 2) then it reheated after storage for 0, 24, 48 and 72 hours. Evaluation was conducted through sensory evaluation and objective evaluation. The results are as follows: 1. In sensory evaluation, color of Back-pyun turned yellow as the addition level of glutinous rice increased and then by reheating after storage for 24, 48 and 72 hours. Coarseness was not significantly different as the addition level of glutinous rice increased before storage. But Back-pyun reheated after storage for 24, 48 and 72 hours were significantly different by the addition level of glutinous rice. Softness, dryness and crumblyness tended to decrease as the addition level of glutinous rice increased and by reheating after storage for 24, 48 and 72 hours. The most favorite tendency on the appearance was at the addition level of glutinous rice of 5%. Texture and overall preference were better at the addition level from 10% to 20% than any other levels. 2. Rheometer measurement indicated that compression force, gumminess and chewiness tended to increase as the addition level of glutinous rice increased and decrease by the storage conditions. But work ratio and recovered height did not have much effect the addition level of glutinous rice and the storage conditions. Compression force of Back-pyun (not reheated) tended to increase by the storage time and the addition level of glutious rice. Especially it showed remakably increasing tendency during 24 hours storage (at 4℃) 3. Moisture content tended to increase by the addition level of glutinous rice and decrease by the storage time. But moisture content of Back-pyun reheated after storage for 24 hours showed the increasing tendency. 4. Softness of Back-pyun had significant relationship with compression force and work ratio. Dryness and crumblyness had significant relationship with work ratio. Therefore compression force and work ratio represented the texture of Back-pyun.

조선시대 궁중연회음식중 과정류의 분석적 연구

윤서석,이효기 한국식생활문화학회 1986 韓國食生活文化學會誌 Vol.1 No.3

This study was conducted to establish Korean food culture by analizing in sets of Jinyounigue (進宴儀軌), Jinchanuigue (進饌儀軌), and Jinjarkuigue (進酌儀軌) which were the records of royal party procedures in Yi-Dynasty. Korean desserts were 141 kinds and could be classified into 8 groups such as Yoomilkwa(油蜜菓) 16, Gangjung(强精) 51, Dasikl(茶食) 13, Jungkwa(正菓) 22, Suksilkwa(熟實菓) 7, Byung(餠) 8, Dang(糖) 28, Junyak(煎藥) 1. Food materials were fruits, fruit vegetables, roots, cereals, wine, pepper, cinnamon, ginger powder, pine spike, maximowiczia chinensis, fruit of buckthorn, cape jasmine, Japanese touch wood, green bean, sesame oil, honey, salt, sesame, rouge and so on.

약과 문화의 변천에 관한 문헌적 고찰

조신호,이효기 한국식생활문화학회 1987 韓國食生活文化學會誌 Vol.2 No.1

밀가루에 기름과 꿀을 섞어서 반죽하여 일정한 모양으로 만들어 기름에 지지고 다시 꿀을 묻힌 약과는 한국인의 대표적인 기호식품의 하나이다. 본 연구는 1600년대부터 1943년까지 간행된 모든 한글 조리서 중에서 약과가 기록된 조리서 13권과 1945년 이후의 조리서 14권을 중심으로 약과의 명칭과 모양의 변천, 반죽 재료와 반죽 방법의 변천, 기름에 지지는 방법, 즙청 재료와 방법, 고명 등을 시대적으로 비교 고찰하므로 약과 문화의 시대적 변천 과정을 연구하였다. 1. 약과의 명칭은 약과·과줄·조과라 칭하였으며, 모양은 새·짐승·원형·네모진 모양이 있었다. 크기는 지름이 약 3.5㎝, 두께 0.5∼1.5㎝ 이었다. 2. 약과 반죽의 주재로는 밀가루·꿀·기름·술이었다. 밀가루 이외에 콩가루·찹쌀가루도 사용하였으며 꿀대신 조청·설탕물·설탕시럽·엿녹인 것을 넣기도 하였다. 기름은 주로 참기름을 넣었으나 사라다유·면실유도 넣었다. 술은 청주·소주·약주·막걸리·양주를 넣었으며 물은 끓인물을 넣었다. 그밖에 통깨·생강·후추가루·깨소금·생강즙·잣가루·소금 등을 넣었다. 3. 약과 반죽은 "반죽을 매우 찧어 도마에 놓고 망치로 사방을 모아 두드리라"는 방법과 "국수 반죽 모양으로 너무 치다르지 말고 가볍게 반죽해야 한다"는 두 가지 방법이 있었다. 1940년 이후의 대부분 조리서에서 "가볍게 살살 섞으라"고 하였다. 4. 기름에 지지는 방법은 "기름을 넉넉히 붓고 120∼160℃의 기름에서 속이 잘 익고 진한 갈색이 나도록 5∼15분 가량 지져내라" 하였다. 이때 "기름의 온도가 너무 낮으면 모양이 부서지고 너무 높으면 단단해진다"고 하였다. 5. 즙청의 재료로 1940년 이전에는 꿀을 사용하였으나 그 후부터는 굴·조청·엿녹인 것·시럽 등을 사용하였다. 그밖에 향취를 위해 강즙·건강·유자즙을 넣었다. 6. 즙청 방법은 튀겨낸 약과의 기름을 빼고 뜨거울 때 넣어 오래 담가 두어야 연하고 맛이 있다고 하였다. 7. 고명은 잣가루·계피가루·설탕이었다. The cooking processes of Yackwa written in 27 Korean books were reviewed. The changes of the names, shapes, materials and methods of dough, and the methods of frying, the materials and methods of soaking, garnishes were reviewed based on the historical literatures. 1. The changes of names of Yackwa were Yackwa, Kwajul, Chokwa and the shapes were bird, animal, round or cubic. The diameter was about 3.5㎝, and thickness was from 0.5㎝ to 1.5㎝. 2. The major ingredients of Yackwa were flour, honey, sesame oil and alcohol beverages. Sometimes, soybean powder and rice powder were used instead of flour, and chochung, sugar water, sugar syrup were used instead of honey. Sesame oil was usually used bit salad oil were used occasionally. Usually pure liquor, distilled spirits, rice wine, cloudy and coarse rice wine, whisky were used as alcoholic ingredient and water was used at boiling state. Sesame and sesame salt, ginger and ginger juice, pepper powder, pine nuts powder, salt were used as minor ingredients. 3. Though the flour was kneaded extensively or gently, the latter was peculier since 1940. 4. The dough was fried in oil at 120∼160℃ for 5∼15minutes. at that time, The shape will be broken if temperature of oil is too low and too harden if temperature is too high. 5. Fried dough was soaked in honey before 1940, but thereafter other sweeteners, such as chochung, syrup were also used. Ginger juice, dried ginger, citron juice were used for flavor. 6. For enhancing the flavor and softening excess oil was removed from the fried Yackwa, and then it was soaked in honey. 7. The garnishes of Yackwa were pine nuts powder, cinnamon powder, sugar, etc.

콩가루 제조방법과 당의 종류와 양이 콩다식의 품질에 미치는 영향

조신호,이효기,정순애 한국조리과학회 1997 한국식품조리과학회지 Vol.13 No.3

Soybean Da-sik was prepared with various soybean powder processing methods (roasting, steaming, and steaming followed by roasting) and sugar types (honey, oligo-sugar), and their sensory and physical characteristics were evaluated to determine the optimum preparation method. The results were as follows: 1. For Sample 1 (roasting soybeans for 30 min at 150℃ and grinding), the best appearance of Da-sik was obtained when the content of honey was adjusted to 35 g, and the color with 30g of oligo-sugar by sensory evaluation. The optimum texture was obtained with 40g of honey, and the optimum chewiness with 30g of honey. Overall, the optimum quality was obtained with 35g of honey, and oligo-sugar seemed to have less influence on the quality. In case of Sample 2 (four rounds of steaming and drying for 35 min), 40g of oligo-sugar was found to exhibit the best quality, and honey was less effective. For Sample 3 (three rounds of drying followed by 15 min roasting at 150℃), the best appearance and color were obtained with 35g and 40g of honey, respectively. The texture was most favorable with 40g of honey, while the chewiness was best with 30g of honey, suggesting 35g of honey was the optimum level for Sample 3 soybean powder than oligo-sugar. 2. The springiness, gumminess, hardness and chewiness measured by a texture analyser were highest with Sample 1 containing 30g of honey, and the cohesiveness with 40g of honey. 3. For color, the best brightness and yellowness were obtained with Sample 1 with 30g of honey. The redness was highest with Sample 3 with 40g of honey. Overall, the desirable recipe for soybean Da-sik was 35g of honey for Sample 1 and Sample 3, and 40g of oligo-sugar for Sample 2.

구이방법에 따른 임연수어 Texture 및 성분변화

조신호,이효기,조순옥 한국조리과학회 1985 한국식품조리과학회지 Vol.1 No.1

For this research, the Atka-fisher which are used commonly in many homes for baking and broilling were broiled by an iron baking method, a pan baking method, a grill baking method and a microwave baking method respectively after 20 hours salting with 3% salt concentration of fish muscle weight. This thesis has an intention of appreciating the tastes according to each baking method through a sensory test, of examining the corelation between the change of texture measured by Rheorneter and a sensory test and of comparing the changes of chemical component of the fish. The results were as follow: 1. The appearance of the broiled Atka-fish maintained a good appearance by the iron baking method and the grill baking method. In the color, the iron baking method and the grill baking method by direct fire resulted a good score too. In the flavor, there was a significant difference between the grill baking method and the microwave baking method while there was no difference between the iron baking method and the pan baking method. The result of tenderness showed that the pan baking method has the highest score. Difference between the iron baking method and the pan baking was not significant. There was no difference in tenderness between the grill baking method and the microwave baking method. The iron baking method showed_the highest score in juciness and the microwave baking method showed the highest score in acceptability however the differences were not significant. 2. As a result of the measurement of the texture by Rheometer, the iron baking method and the grill baking method showed higher score than other methods in hardness and chewiness. In springiness and cohesiveness, there was no significant differeence among methods. As a result of the measurement of the texture by Rheometer, the corelation with a sensory test was considered to be low. 3. After broil, the cooking retention was the highest in the pan baking method and the moisture content was the highest in microwave baking method. Nitrogen content was the highest in the iror baking method. Fat content was the highest in the iron baking method, followed by the grill baking method, the pan baking method, and the microwave baking method. Free amino acid content was the highest in the iron baking method, followed by the grill baking method, the pan baking method and the microwave baking method.