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KMID : 1011620130290020193
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 2 p.193 ~ p.208
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Review on Sools, Korean Traditional Rice Liquors of Ancient Literatures Published in 1400~1600s: Focusing on Single-Brewed Rice Liquors, Danyangju
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원선임:Won Sun-im
저자없음:No authors listed
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Abstract
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The purpose of this study was to investigate the characteristics and brewing methods of Danyangju, which is one of the traditional single brewed rice liquors using Korean ancient literatures publishes from the 1400's to 1600's.. Total 32 Danyangju products and 55 brewing methods were found by reviewing the ancient literatures. Danyangju products could be classified into four groups depending on type of grain used: 1) 13 Danyangju products with non-glutinous rice, 2) 14 products with waxy rice, 3) 4 products with mixture of waxy and nonwaxy rice, and 4) 2 products with barley. In this paper, not only ingredients, formula and utensils needed for preparation of Danyangju, but also brewing characteristics and terminology were reviewed. The findings on Danyangju in this study would be useful to improve the brewing methods and quality of Korean traditional liquors.
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KEYWORD
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ancient literature, Sool, Korean traditional rice liquors, single-brewed rice liquors, Danyangju
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FullTexts / Linksout information
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Listed journal information
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