콩정보센터 KOREA SOYBEAN SOCIETY
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HOME > 콩정보센터 > 콩 정보 및 자료 > 콩 연구자료| Korean soy sauce vs Japanese sauce 청국장,Korean Agra food 1995,고려대 이철호 교수 By 관리자 / 2018-07-13 AM 10:27 / 조회 : 535회 | ||
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Korean soy sauce vs Japanese sauce 청국장,Korean Agra food 1995,고려대 이철호 교수 CHONGKUKJANG; A fermented soybean product as instant military food of old days. Chongkukjang stew is an important menu of Korean food restaurants, where elderly people prefer to go. by Lee Cherl-ho Department of Food Technology Korea University, Seoul, Korea In the urbanized life style today, so called apartment culture, what the Korean elderlies are mostly missing is the stimulating savory smell of Chongkukjang from their kitchen. Since Korean young people do not like the smell, the neighbor conscious apartment life do not allow the preparation of Chongkukjang stew at home. Many TV drama in Korea deal with the epi-sode of Chungkukjang smell and the desire of elderly parents for the savory stew as an example of generation con-flict between the young and elders. Consequently, Chungkukjang stew is an important menu of Korea food restaurants, where elderly people pre-fer to go. Chungkukjang was also called as Jeonkukjang in the old days. Chungkuk means a Chinese kingdom “Ching”, while Jeonkuk means “a country in war” or combat zone. The name Chongkukjang is said to be used from the early 17C during Byungjahoran, the Manchu invasion in 1636, because the Ching army used to carry the instant fermented soybean as military ration. What all these names imply is that this product was made for extraordinary situation, for example war time or famine conditions, for the urgent supply of nutritious savory food ingredient. The Health Beneficial Physio-logical Functions The frist written record on the preparation of Jeonkukjang is ap-peared in Jeungbosanlimkyungje writ-ten by Yoo Im in 1765. Newly harvested soybean is cooked and covered with straw mat, and placed on the warm Ondol, typical Korean stone floor heated by fire underneath, for 3 days until the mucous string is formed with strong fermented smell. It is mixed with decoupled and roasted soybean powder, and pounded in a stone mortar with the addition of salt and sun dried. The mixing ratio of fermented soybean and roasted soybean powder is 2 to 1, and the amount of salt addition is de-termined by taste. The product appears to be dried form, easy for storage and transport, and suitable for the military use. This process is slightly different from the method practiced today. Today, the process is very simple. Soybean is cooked and covered with straw mat or cloth, and placed on the warm Ondol for 3-4 days until the mucous string is formed. It is mixed with chopped ginger, chopped garlic and salt, and pounded slightly until the bean kernels are separated into halves, and stored in an earthen jar. The strong smell of fermented soybean is partially masked by the ginger and garlic smell, and creates
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총 412개
| 번호 | 제목 | 파일 | 작성자 | 조회수 | 작성일 |
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| 92 | 콩의 형태 | 관리자 | 1058 | 2018-07-13 | |
| 91 | Korean soy sauce vs Japanese sauce 청국장,Korean Agra food 1995,고려대 이철호 교수 | 관리자 | 536 | 2018-07-13 | |
| 90 | Korean soy sauce vs Japanese sauce 청국장 2,Korea Agra food 1995,고려대 이철호 교수 | 관리자 | 681 | 2018-07-13 | |
| 89 | Korean soy sauce vs Japanese sauce 메주,Korea Agra food 1995,고려대 이철호 교수 | 관리자 | 349 | 2018-07-13 | |
| 88 | Korean soy sauce vs Japanese sauce 고추장의 역사,Korea Agra food 1995,고려대 이철호 교수 | 관리자 | 410 | 2018-07-13 | |
| 87 | Korean soy sauce vs Japanese sauce 고추장,Korea Agra food 1995,고려대 이철호 교수 | 관리자 | 450 | 2018-07-13 | |
| 86 | Korean soy sauce vs Japanese sauce 고추장 제품,Korea Agra food 1995 | 관리자 | 2887 | 2018-07-13 | |
| 85 | Korean soy sauce vs Japanese sauce 간장,Korea Agra food 1995 | 관리자 | 395 | 2018-07-10 | |
| 84 | Mental Health Issues And Fermented Foods | 관리자 | 454 | 2018-07-10 | |
| 83 | 동물실험 결과, 폐경기 골다공증, 고지혈증 개선효과 확인 | 관리자 | 466 | 2018-07-10 |
