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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
Korea is traditionally an agricultural country. Korean’s eating habits live on Cereals and take soy and Kimchi-fermented food.
Kochujang developed after hot pepper introduced. It is a fundamental Seasoning which is harmonious with a sweet taste of sugar, a delicate flavor of amino acid, a pungent taste of hot pepper and a salty taste of salt.
But adulterated kochujang in the city became an issue Lately. As contrasted with this, traditional kochujang with long history and characteristics has a new appreciation of the value of food the aspect of sanitation.
Therefore, a manufacturing process and a specificity of Sunch’ang’s Kochujang (a wellknown kochujang in our country) and old cookbook in the Yi Dynasty were investigated.
The results of the study as follow: (1) In Sunch’ang’s Kochujang, the materials of Meju are a mal of soybeans and 6~8 doe of rice The materials of the Kochujang were a mal of glutinous rice, 3~4 doe of powdered Meju and 4 doe of powdered hot pepper, and it’s sub-material is soy and salt.
Hot pepper which was harvested native one from the second third of August to the end of september and was sun dried product with thick seedcase, longish and a sound of Seed ‘Ttagal Ttagal’, was used.
(2) The season which boiled soybean lumps, is a summer. So the act of Aspergillous oryzae (the optimum temperature 26~29℃)-a mold to act in Meju-is very active.
It secretes protease and amylase (diastatic enyme). Meju is decomposed by them. So it has good taste.
(3) The Season which prepared Kochujang, is a severe winter. Since the propagation of a lactic acid bacterium and Saccharification speed is slow in winter, Kochujang has a sweet smell without a sour taste and an unpleasant smell.
(4) As examined old cookbook, ch?ngbosanlimkyoungjae is included an archetype of Kochujang of our country, and the first mention of it in literature, and Sumunsaseol is included the first record of Sunch’ang’s Kochujang as a local speciality.
The way that make separately Kochujang Meju of today is included in Kyuhabchongseo and a name of Kochujang is beginned in Chosunyeorijaebub.
On top of that, Byorakjang which found in chosunmussang sinskyeorijaebub, is used a stew.
(5) The materials of Kochujang were recorded in Sumunsaseol and those of Sunch’ang’s Kochujang, resemble.
(6) Sunch’ang’s Kochujang has a glossy dark-red color, a subtle perfume, a pungent charm and sweet.
Then, the taste of Bibimbab-food native to Jeon Ju-is mainly under the control of it. It’s contributions to the style of cooking peculiarto a certain locality were really great.
As mentioned above, the characteristic taste of Sunch’ang’s Kochujang is formed of the natural features and the physical aspect of the region. Kochujang which is a special product of Sunch’ang has the meaning and the value of preservation. So the tradition which gradually vanish should be handed down and well preserved.
Kochujang developed after hot pepper introduced. It is a fundamental Seasoning which is harmonious with a sweet taste of sugar, a delicate flavor of amino acid, a pungent taste of hot pepper and a salty taste of salt.
But adulterated kochujang in the city became an issue Lately. As contrasted with this, traditional kochujang with long history and characteristics has a new appreciation of the value of food the aspect of sanitation.
Therefore, a manufacturing process and a specificity of Sunch’ang’s Kochujang (a wellknown kochujang in our country) and old cookbook in the Yi Dynasty were investigated.
The results of the study as follow: (1) In Sunch’ang’s Kochujang, the materials of Meju are a mal of soybeans and 6~8 doe of rice The materials of the Kochujang were a mal of glutinous rice, 3~4 doe of powdered Meju and 4 doe of powdered hot pepper, and it’s sub-material is soy and salt.
Hot pepper which was harvested native one from the second third of August to the end of september and was sun dried product with thick seedcase, longish and a sound of Seed ‘Ttagal Ttagal’, was used.
(2) The season which boiled soybean lumps, is a summer. So the act of Aspergillous oryzae (the optimum temperature 26~29℃)-a mold to act in Meju-is very active.
It secretes protease and amylase (diastatic enyme). Meju is decomposed by them. So it has good taste.
(3) The Season which prepared Kochujang, is a severe winter. Since the propagation of a lactic acid bacterium and Saccharification speed is slow in winter, Kochujang has a sweet smell without a sour taste and an unpleasant smell.
(4) As examined old cookbook, ch?ngbosanlimkyoungjae is included an archetype of Kochujang of our country, and the first mention of it in literature, and Sumunsaseol is included the first record of Sunch’ang’s Kochujang as a local speciality.
The way that make separately Kochujang Meju of today is included in Kyuhabchongseo and a name of Kochujang is beginned in Chosunyeorijaebub.
On top of that, Byorakjang which found in chosunmussang sinskyeorijaebub, is used a stew.
(5) The materials of Kochujang were recorded in Sumunsaseol and those of Sunch’ang’s Kochujang, resemble.
(6) Sunch’ang’s Kochujang has a glossy dark-red color, a subtle perfume, a pungent charm and sweet.
Then, the taste of Bibimbab-food native to Jeon Ju-is mainly under the control of it. It’s contributions to the style of cooking peculiarto a certain locality were really great.
As mentioned above, the characteristic taste of Sunch’ang’s Kochujang is formed of the natural features and the physical aspect of the region. Kochujang which is a special product of Sunch’ang has the meaning and the value of preservation. So the tradition which gradually vanish should be handed down and well preserved.
목차
Ⅰ. 緖言
Ⅱ. 고추 및 고추장의 歷史
Ⅲ. 朝鮮朝 고추장의 種類 및 製造法
Ⅳ. 淳昌고추장의 製造法과 特性
Ⅴ. 調理容具 및 器皿
Ⅵ. 結論 및 提言
參考文獻
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