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Yuja-cheong
''Cheong'' () is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves. In Korean cuisine, ''cheong'' is used as a tea base, as a honey-or-sugar-substitute in cooking, as a condiment, and also as an alternative medicine to treat the common cold and other minor illnesses. Originally, the word ''cheong'' () was used to refer to honey in Korean royal court cuisine. The name ''jocheong'' (; "crafted honey") was given to ''mullyeot'' (liquid-form '' yeot'') and other human-made honey-substitutes. Outside the royal court, honey has been called ''kkul'' (), which is the native (non- Sino-Korean) word. Varieties * ''Jocheong'' (; "crafted honey") or ''mullyeot'' (; liquid '' yeot''): rice syrup or more recently also corn syrup * ''Maesil-cheong'' (; "plum syrup") * ''Mogwa-cheong'' (; quince preserve) * ''Mucheong'' (; radish syrup) * ''Yuja-cheong'' (; yuja marmalade) Maesil-cheong ''Maesil-cheong'' (, ), also called "plum syrup", is an anti-micr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yuja-cheong
''Cheong'' () is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves. In Korean cuisine, ''cheong'' is used as a tea base, as a honey-or-sugar-substitute in cooking, as a condiment, and also as an alternative medicine to treat the common cold and other minor illnesses. Originally, the word ''cheong'' () was used to refer to honey in Korean royal court cuisine. The name ''jocheong'' (; "crafted honey") was given to ''mullyeot'' (liquid-form '' yeot'') and other human-made honey-substitutes. Outside the royal court, honey has been called ''kkul'' (), which is the native (non- Sino-Korean) word. Varieties * ''Jocheong'' (; "crafted honey") or ''mullyeot'' (; liquid '' yeot''): rice syrup or more recently also corn syrup * ''Maesil-cheong'' (; "plum syrup") * ''Mogwa-cheong'' (; quince preserve) * ''Mucheong'' (; radish syrup) * ''Yuja-cheong'' (; yuja marmalade) Maesil-cheong ''Maesil-cheong'' (, ), also called "plum syrup", is an anti-micr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Citrus Junos
Yuzu (''Citrus junos'', from Japanese or ) is a citrus fruit and plant in the family Rutaceae of East Asian origin. Yuzu has been cultivated mainly in East Asia, though recently also in New Zealand, Australia, Spain, Italy, and France. It is believed to have originated in central China as an F1 hybrid of the ''mangshanyeju'' subspecies of mandarin orange and the ichang papeda. and Supplement Description This fruit resembles a small grapefruit with uneven skin and can be either yellow or green depending on the degree of ripeness. ''Yuzu'' fruits, which are very aromatic, typically range between in diameter but can be as large as a regular grapefruit (up to , or larger). Yuzu forms an upright shrub or small tree, which commonly has many large thorns. Leaves are notable for a large, leaf-like petiole, resembling those of the related makrut lime and ichang papeda, and are heavily scented. Yuzu closely resembles sudachi (''Citrus sudachi'', a Japanese citrus from T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit Preserve
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from " vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savory foods such as cheese, cold meats, and curries. Techniques There are several techniques of making jam, with or without added water. One factor depends on the natural pectin content of the ingredients. When making jam with low pectin fruits like strawberries either high pectin fruit like orange can be added, or additional pectin in the form of pectin powder, citric acid or citrus peels. Often the fruit will b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Syrup
Brown rice (malt) syrup, also known as rice syrup or rice malt, is a sweetener which is rich in compounds categorized as sugars and is derived by steeping cooked rice starch with saccharifying enzymes to break down the starches, followed by straining off the liquid and reducing it by evaporative heating until the desired consistency is reached. The enzymes used in the saccharification step are supplied by an addition of sprouted barley grains to the rice starch (the traditional method) or by adding bacterial- or fungal-derived purified enzyme isolates (the modern, industrialized method). Production In traditional practices, brown rice syrup is created by adding a small amount of sprouted barley grains (barley malt) to cooked, whole brown rice in a solution of heated water, similar to the production of beer wort. The enzymes supplied by the barley malt digest the carbohydrates, proteins and lipids to produce a sweet solution rich in simple carbohydrates with minor amounts of a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology. In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically. Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. Fermentation also occurs within the gastrointestinal tracts of all ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
JoongAng Ilbo
''The JoongAng'', formally known as ''JoongAng Ilbo'', is a South Korean daily newspaper published in Seoul, South Korea. It is one of the three biggest newspapers in South Korea, and a newspaper of record for South Korea. The paper also publishes an English edition, '' Korea JoongAng Daily'', in alliance with the ''International New York Times''. It is often regarded as the holding company of JoongAng Group chaebol as it is owner of various affiliates, such as the broadcast station and drama producing company JTBC, and movie theatres chain Megabox. History It was first published on September 22, 1965, by Lee Byung-chul, the founder of Samsung Group which once owned the Tongyang Broadcasting Company (TBC). In 1980, ''JoongAng Ilbo'' gave up TBC and TBC merged with KBS. ''JoongAng Ilbo'' is the pioneer in South Korea for the use of horizontal copy layout, topical sections, and specialist reporters with investigative reporting teams. Since April 15, 1995, ''JoongAng Ilbo'' h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maesil-cha
''Maesil-cha'' () or plum tea is a traditional Korean tea made from ''maesil'' (fresh plums), '' omae'' (smoked plums), or ''maesil-cheong'' (plum syrup). Preparation Most commonly, ''maesil-cha'' is made by mixing ''maesil-cheong'' (plum syrup) with hot or cold water. Sometimes, plum tea is made with plum extract, made by grating green plums, mixing it with small amount of water and juicing through hemp cloth, and sun-drying it. The extract is kept in a glass container in a cool area, and mixed with hot water to make tea. Plum tea made with smoked plums are usually called '' omae-cha'' ("smoked plum tea"). See also * ''Maehwa-cha'' – plum blossom tea * ''Maesil-ju ''Maesil-ju'' (), also called plum wine, plum liquor, or plum liqueur, is an alcoholic drink infused with '' maesil'' (plums).The exact origins of ''Maesil-ju'' are unknown, but it is thought to date back to the Goryeo Dynasty (918-1392). Ingre ...'' – plum wine * '' Suānméitāng'' – Chinese sour plu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Substitute
A sugar substitute is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie () or low-calorie sweetener. Artificial sweeteners may be derived through manufacturing of plant extracts or processed by chemical synthesis. Sugar substitute products are commercially available in various forms, such as small pills, powders, and packets. In North America, common sugar substitutes include aspartame, monk fruit extract, saccharin, sucralose, and stevia; cyclamate is also used outside the United States. These sweeteners are a fundamental ingredient in diet drinks to sweeten them without adding calories. Additionally, sugar alcohols such as erythritol, xylitol, and sorbitol are derived from sugars. Approved artificial sweeteners do not cause cancer. Reviews and dietetic professionals have concluded that moderate use of non-nutritive sweeteners as a safe replacement for su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condiment
A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separately from the food and is added to taste by the diner. Condiments are sometimes added prior to serving, for example, in a sandwich made with ketchup, mustard or mayonnaise. Some condiments are used during cooking to add flavor or texture: barbecue sauce, compound butter, teriyaki sauce, soy sauce, Marmite and sour cream are examples. Many condiments, such as mustard or ketchup, are available in single-serving packets, commonly when supplied with take-out or fast food meals. Definition The exact definition of a condiment varies. Some definitions encompass spices and herbs, including salt and pepper, using the term interchangeably with ''seasoning''. Others restrict the definition to include only "prepared food compound containing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugaring
Sugaring is a food preservation method similar to pickling. Sugaring is the process of desiccating a food by first dehydrating it, then packing it with pure sugar. This sugar can be crystalline in the form of table or raw sugar, or it can be dense liquid saturated with sugar such as honey, syrup or molasses. Sugaring creates a hostile environment to microbial life, and is commonly used to preserve fruits as well as vegetables such as ginger. There are also applications of sugaring for non-food preservations. For instance, honey was used as part of the mummification process in some ancient Egyptian rites. A risk in sugaring is that sugar itself attracts moisture. Once a sufficient moisture level is reached, native yeast in the environment comes out of dormancy and begins to ferment the sugars into alcohol and carbon dioxide. This leads to the process of fermentation. Although fermentation Fermentation is a metabolic process that produces chemical changes in organic s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anti-microbial
An antimicrobial is an agent that kills microorganisms or stops their growth. Antimicrobial medicines can be grouped according to the microorganisms they act primarily against. For example, antibiotics are used against bacteria, and antifungals are used against fungi. They can also be classified according to their function. Agents that kill microbes are microbicides, while those that merely inhibit their growth are called bacteriostatic agents. The use of antimicrobial medicines to treat infection is known as antimicrobial chemotherapy, while the use of antimicrobial medicines to prevent infection is known as antimicrobial prophylaxis. The main classes of antimicrobial agents are disinfectants (non-selective agents, such as bleach), which kill a wide range of microbes on non-living surfaces to prevent the spread of illness, antiseptics (which are applied to living tissue and help reduce infection during surgery), and antibiotics (which destroy microorganisms within the body). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
