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KMID : 0665420170320040311
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Korean Journal of Food Culture
2017 Volume.32 No. 4 p.311 ~ p.322
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Edible Basis and Ingredient Analysis of Song-gi Used for Pyeon of Jong-ga Ancestral Ritual Food
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Lee Chang-Hyun
Kim Young
Kang Min-Sook
Lee Young-Eun
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Abstract
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This study examined the traditional edible basis and ingredients of Song-gi used for Pyeon of Jong-ga ancestral ritual food. Through an investigation of references, a case study, and ingredient analysis for traditional edible basis of Song-gi, the nutritional value and availability as food material were reviewed. Among the 4 kinds of pine trees from 4,705 types of edible materials usable as food listed in the Korea Food Standards Codex, 'Pinus radiata D. Don', in which the husk is acknowledged as an edible food, was applied in this study. This study processed the Song-gi following the method of jong-ga and divided into pine inner bark (PIB) and pine inner bark powder (PIBP) to analyze the general composition and dietary fiber. The main composition of PIB was carbohydrate, in which the content was 88.7% per 100 g. The content of dietary fiber was 73.7% per 100 g and the insoluble dietary fiber reached 92.3% in total dietary fiber. In conclusion, the edibility of Song-gi, which has a considerable amount of insoluble dietary fiber caused constipation because it absorbed the moisture in the intestine due to the lack of nutrients but may be developed as a functional food that helps the digestive activation of the intestine and improve the health of the intestine if taken with balanced nutrition.
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KEYWORD
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Jong-ga , ancestral ritual food , pyeon , song-gi , component analysis
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