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鄭純子 단국대학교 1976 論文集 Vol.10 No.-
This paper is a part of historical survey on the science of food development in Korea, especially on the primitive method of brewing liquer. Though there is no way of tracing back to the exact date of the origin of liquor(wine), it can be easily surmised that the origin of liquor is one of the natural phenomena of the brewing of the fallen fruit on the fields or the mountains in the primitive age. When people came to know make malt, after observing the saccharification (turning into sugar) of the grains, they began to make liquor. It is generally agreed that the first who succeeded in brewing liquor is Eijuk(儀狄) or Dugang(杜康). The ancient people believed that drinking makes man either good or bad, and that man's fortune as well as the future of a nation can be told according to the taste of liquor they made, for they though it as a gift of God or a kind of sacred water. Though the liquor is an indispensible drink in a ceremony, in worshipping the deceased, in respecting the elders, or in enjoying various feasts and parties, it has many vices such as bad health caused by overdrinking or the ruin of a nation as well as an individual, more harmful than the indulgence in a woman. Because of these vices, there was a custom of bowing a hundred times before drinking, so that man might drink less. The ancient people were some what romantic when they drank, and they appreciated the taste of liquor like the taste of tea. They used silver or gold cups when they drank, and sometimes used the leaves of the lotus or banana plant instead of glasses or cups. The basis of all kinds of liquor is the brewed liquor, from which Soju (whisky, hard liquor) when distilled, Hyangipju(香入酒=flavored liquor) when flavored with certain flowers, or Yakyoungju(藥用酒=medicine liquor) when mixed with some herbs can be made. There are six requirements to be considered in brewing liquor: 1) material (grain), 2) malt, 3) water 4) temperature 5) container, and 6) cleanness. As for the material, grain, the Italian millet and broomcorn millet are originally used in China; in Korea, however, Chapssal (glutinous rice) and Mebssal(ordinary rice) are both used. Before brewing liquor, the grain (rice) should be washed thoroughly until it becomes white, and insoaked in water overnight, and then steamed and cooled off. Here the mash for the fermentation is, of course, an indispensible element in brewing. The malt seems to be made first in China, but the origin of it can not be traced back with the lack of historical record on it. In making the malt, the ground wheat which has some flours after being sieved, should be used; and mixed with water, it should be kneaded well into tough lumps by treading strongly with feet. The best season for it is the hot summer, and the lumps should be well dried with an exposure to some dew at might so that the color of liquor may be clear and the taste good. The water used for brewing should be clean and boiled, cooled off before being put into the container for brewing. The container where the liquor is to be made (brewed) should be some kind of pottery. for, in potter, the taste of liquor does not change. It is also a common practice to disinfect the container or the jar by being smoked on fire. When brewing liquor, all the necessary procedures should be conducted with utmost cleanness. They thought cleanness was the most important factor in brewing liquor. The temperature is also a very important factor in brewing, so it must be controlled. The container should be placed in a windless, fireless, but sunny place so that it can be warmed enough to be brewed. Concerning the pros and cons of the prohibition, there have been many times when drinking was prohibited by a law because of the great consumption of grain. On the other hand, there was a time when some wine dealer became rich through intoxicating people. The author hopes that this paper may be of a little contribution to the science of food development.
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김관,김성곤,정순자,채제천,이정행 한국농화학회 1984 Applied Biological Chemistry (Appl Biol Chem) Vol.27 No.3
Hydration of twelve japonica (j) and nine j x indica rice varieties was analyzed in terms of mathematical rate equation and a tentative classification of milled rice was attempted primarily on the basis of water uptake race of rice grain at room temperature. No two rice varieties had the same water uptake rate or diffusion coefficient. The rice samples could be classified into three groups. Rices which are considered as having good eating quality had lower water uptake rate.
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