• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.86-96
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• 1984

In order to provide basic data for food processors and to improve eating habits and healthy diets, four primary tastes and hot taste threshold of Koreans, physio-chemical properties of foods and food preference were investigated. The results of this study were as follows; 1. The recognition threshold concentration of four primary tastes was 0.016 % of salt, 0.245${\sim}$0.249 % of sweet, 0.004${\sim}$0.008 % of sour and 0.008${\sim}$0.012 % of bitter. Threshold concentration of hot taste was 170,000${\sim}$600,000 Scoville Heat Unit(S.H.U.) 2. The most acceptable tastes were 0.3 % saltiness in 0.375 % broth(at $60^{\circ}C$), 6 % sweetness in 2 % instant coffee(at $60^{\circ}C$) and 19.3 sugar-acid ratio(16.8 brix/0.8736 % citric acid) in 100 % valencia orange juice(at $20^{\circ}C$). 3. The salt concentrations of soup were 1.127 % in average. S. H. U. (scale of hot taste) of soybean sprout soup and spinach bean paste soup ranged between 12,500 and 47,500 equivalent to oleoresin capsicum content of 1.990${\sim}$5.911 (mg %). 4. 'Jigae' (Korean style stew) was the most favorable food and it was revealed that the father influences the formation of his children's eating habits.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.731-748
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• 2007

In this study, we investigated e kinds and names of side dishes along with their recipes and ingredients occuring in Korean cookbooks published before the 17th century. The side dishes were classified 79 kinds of Guk, 23 kinds of Jjim and Seon, 15 kinds of Gui, 3 kinds of Jeon, 7 kinds of Nureumi, 3 kinds of Bokkeum, 30 kinds of Chae, 11 kinds of Hoe, 7 kinds of Jwaban, 6 kinds of Mareunchan, 12 kinds of Pyeonyuk and 5 kinds of Jeonyak, Jokpyeon and Sundae. The earliest records were found on Guk, Jjim, Jwaban, Po and Pyeonyuk Gui, Namul and Hoe were recorded after the 1500's and Nureumi, Jeon, Jeonyak, Jokpyeon and Sundae were developed relatively late in the late 17th century. As to the kinds of side dishes, Guk was the most common. Guks cooked before the 17th century used different recipes and more types of ingredients than today, including some that are not used today. For Jjim, various seasonings were added to main ingredients such as poultry, meat, seafood and vegetable. Most of the records found for Jjim used chicken as the main ingredient. Gui was recorded as Jeok or Gui and there weren't many ingredients for Gui before the 17th century. Gui was usually seasoned with salt or soy bean sauce and broiled after applying oil. Vegetables were broiled after a applying flour-based sauce. The Jeon cooked at that time was different from the one that is cooked today in that cow organs or sparrows were soaked in oily soy bean sauce before being stewed. Nureumi, which was popular in the 17th century, but rarely made today, was a recipe consisting of adding a flour or starch-based sauce to stewed or broiled main ingredients. Chae was a side dish prepared with edible plants, tree sprouts or leaves. Chaes like Donga and Doraji were colored with Mandrami or Muroo. Hoe was a boiled Hoe and served after boiling seafood. Jwaban was cooked by applying oil to and then broiling sparrows, dudeok, and mushrooms that had been seasoned and dried. For dried Chans, beef or fish was thin-sliced, seasoned and dried or sea tangle was broiled with pine nuts juice. There are some recipes from the 17th century whose names are gone or the recipes or ingredients have changed. Thus we must to try to rebuild three recipes and develop recipes using our own foods of today.

• Journal of East-West Nursing Research
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• v.1 no.1
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• pp.50-71
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• 1997

The intention of this study is to apprehend the con. tents and methods of herb remedies that are commonly conducted when there are health-problem cases of ENT, eyes, teeth and skin. Methods of this study are divided into two stages : 1) For a period of six months from December 1994 to June 1995, some 40 persons who are believed to be well versed with herb remedies have been randomly chosen, and we made a survey on herb remedies by symptoms: and 2) we have endeavored to make their grounds evident through the studies on literatures with the focus on the basic data collected. Their results are as follows: 1) When one feels a pain in ears, such herb remedies are employed as pouring the vapor into ears, which is made by steaming Alaska pollack, or as applying or wiping with the juices of radish or the ginkgo, or' alum. Applying the radish juice is effective for sterilization and fever removal: and applying the ginkgo juice is effective for cleanliness. But, plastering alum, sesame oil or castor oil, or pouring the vapor of Alaska pollack into ears are perhaps effective but do not have any pharmacologic grounds. 2) When one bleeds at the nose, such kinds of herb remedies are applied as stimulating nose or head with cold water, pressing nose or ridge of nose, or filling up nares with mashed mugworts. In addition, they have utilized garlic or leeks. Such methods as stimulating with cold water or just pressing nose and ridge of nose is based on reasonable grounds, i.e. vasoconstriction and vascular compression ; and applying mashed garlic on the sole of foot is good for the circulation of Qui ; and the use of mugworts and leeks is based upon the pharmacological function of hemostasis. 3) When one feels a sore throat such kinds of herb remedies are employed as gargling or rinsing throat with brine, drinking hot gruel or water, or drinking the juice of mugwort, radish, ginger or Chinese quince. Gargling with brine or drinking the juice of mugwort, radish or ginger is based upon the pharmacological function of pain alleviation, fever removal, and detoxication. 4) When a boil is formed in mouth, such herb remedies are applied as spreading honey, brine or alum water, and taking gall nut, Chinese matrimony vine, lotus root, etc, for drugs. Spreading honey, brine or water that is made by infusing gallnut, Chinese matrimony vine, lotus root is based upon such functions as hematosis, astriction, antibacterial, and antiphlogistic, Alum, eggplant and licorice are said to be effective, but their pharmacological effects have no grounds. 5) When one has conjunctivitis such herb remedies are commonly applied as irrigation with brine and dropping breast milk in eyes. Moreover, such other drugs are used as plantain. shepherd's purse, and purslane, etc. The use of brine, breast milk, plantain, shepherd's purse and purslane is based upon such functions as sterilization, antiphlogistic, disinfection and pain relieving. Eriocaulon sieboldianum, bean stem, bean pod and narcissus leaves are said to be effective, but their pharmacological action have no basis. When one has a stye, such herb remedies are applied as extracting eyelashes, stimulating by a massage of middle finger, third finger or big toe, as well as sear ing with a heated bamboo comb that is fine-toothed. Other than these, plantain and nightshade's nuts are used as drugs for it. Extracting eyelashes corresponds with exclusing suppurative node and draining the stye of pus ; and the use of plantain is based upon disinfection: and nightshade's nuts are said to be effective, however, their pharmacological action has no grounds. 6) For a treatment of toothache, such herb remedies are commonly employed as rinsing mouth with brine and holding cold water or gasoline in the mouth ; and as the drugs that are believed to be effective have been Welsh onion, ginger and castor-oil, plant, etc. The use of Welsh onion is based upon pain killing, antiinflammatory actions, and the use of ginger is based upon detoxication and disinfection ; and seeds of castor-oil plants are said to be effective, but they have no pharmacological basis. 7) When one has hives, such herb remedies are commonly applied as rubbing burned straw in affected parts, exposing to its smoke, rubbing with salt, sweeping down with a broom, and spreading and drinking boiled water of trifoliate orange. The use of cassia tora seeds, walnut, aloe and radish is said to be effective. The use of cassia tor a seeds has the functions of intestinal order, anti-paralysis, etc. The use of walnut has resulted in an increase of blood by invigorating spirits ; and the use of aloe is based upon disinfection, antibiotic, anti-salt, antihistamine and detoxication action. But, the effects of radish juice and straw's smoke have no pharmacological grounds. 8) When one gets a boil, such herb remedies are commonly used as applying a plaster, paste of flour mixed with yolk, soy sauce or honey, as well as spreading pounded elm tree. Other remedies that have been said to be effective are ; heating with mugwort, brine, wild rocambole, aloe, onion, squid's bone, etc. The use of mugwort is based upon pain killing, astringent antiinflammatory and tranquility. Wild rocambole is based upon the generation and maintenance functions of cell-joining textures ; elm tree upon antiphlogistic ; aloe upon fever removal and antiphlogistic ; onion on pain killing, fever removal, antiphlogistic and tranquility ; squid's bone on astriction: and brine or vinegar on sterilization. Pine resin and gardenia seed are said to be effective, but they have no pharmacological basis. 9) When one cuts his skin, such herb remedies are commonly employed as spreading mugwort's juice or squid's bone powder, or pressing the wounds. In addition, kalopanax, onion and fine soil are employed. The use of mugwort, kalopanax and squid's bone is based upon such functions as hemostasis, sedation, pain killing, antibacterial ; and fine soil is said to be effective, but it has no pharmacological basis. 10) When one suffers from whitlow, such herb remedies are commonly utilized as heating with boiled soy sauce, spreading soybean paste, or dipping into eggs, etc. Other drugs that have been employed are onion root, brine, eggplant, potato, loach, etc. The use of onion is based upon pain killing and antiphlogistic functions ; and that of brine upon antiphlogistic function. The use of soy sauce or soybean paste, fomentation, eggplant, potato and loach is said to be effective, but it has no pharmacblogic ground. 11) For the treatment of frostbite, such herb remedies are commonly used as dipping the affected part into frozen soybean sack, using boiled water of eggplant stem, garlic caulis, onion, hot pepper, caulis. Onion is based upon antiphlogistic and tranquility actions garlic upon disintection, metabolic exacerbation, tonic and aphrodisiac actions and the use of eggplant and hot pepper is based upon help blood circulation, dissolution and excretion of waste matters in vein. 12) For the treatment of burn, such herb remedies or drugs are commonly used as cleansing with Korean gin, spreading eggs, cleansing with cold water and soap water ; and as brine, cactus, moss, soybean paste, oil, etc. The cleansing with Korean gin, cold water, soap water, brine, vinegar is based upon cleaning and sterilizing functions ; and the use of cucumber is based upon nu. trition provision, and strengthening of resisting power by adjustment of metabolism. The use of potato, cactus, moss, oil and eggs is said to be effective, but their phamacological functions are not clarified. In view of the above results, we can realize that the drugs that have been employed in herb remedies are quite diverse. However, in regard to majority of herb remedies that have been employed by symptoms, the pharmacological functions of their drugs have not been clarified, and they are merely known as effective. Furthermore, they have not been recorded in the literature as yet ; and we confirm that there have been many herb remedies that were executed without the proper knowlege of their effects. It is now our view that the results of this survey may be utilized for consulting data in regard to the use of herb remedies.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.22 no.2
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• pp.163-175
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• 2009

Objective : The aim of this study was to take a census of elementary school children who have atopic dermatitis(AD) especially the residents of Je-Cheon. Method : We conducted a questionnaire survey of the elementary school children in Je-Cheon who have atopic dermatitis. 96 patients with AD were involved in the survey. The questionnaire was made up of their family history, past history, weaning food, breast-fed or not, dietary treatment and Children's Dermatology Life Quality Index(CDLQI), etc. The student's T-test was used for statistical analysis. Results : Parents and siblings brothers and sisters past history has an effect on patients with AD. With regard to past history of patients, allergic rhinitis was the most common ailment. Formula feeding was common in the group under 6 months of age and the mean age of the start of weaning was 7.25 months. Fruit juice and weaning food of powder type were the first weaning foods in this study. Many parents introduced a grain diet, live diet, bone - soup, egg, milk, cheese and bean curd to their children under 12 months of age. A restricted diet was the most common dietary treatment method in this study. The highest scoring question for CDLQI was itching; the lowest one was related to bullying. Conclusion : We analyzed the patients' family history, past history, weaning food, dietary treatment and Children's Dermatology Life Quality Index(CDLQI), etc. Through this survey, we better understand the actual conditions of elementary school children who had AD in Je-Cheon.

• Korean Journal Plant Pathology
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• v.14 no.6
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• pp.646-650
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• 1998

Mycological characteristics of Phytophthora nicotianae var. nicotianae SPC10 (A1 type) causing Phytophthora rot of strawberry and the resistances of 11 strawberry cultivars against the pathogen were examined. Optimum temperature for the mycelial growth of the pathogen was obtained in the range of 30~35$^{\circ}C$, and the growth was completely stopped under 13$^{\circ}C$ or over 42$^{\circ}C$. Aerial mycelia were abundant on oatmeal agar (OMA), V-8 juice agar (V8A) and lima bean agar (LBA) medium, although there were slight differences, however, on cornmeal agar (CMA) medium, it was a shape of stellate without aerial mycelia. The colony shape on potato dextrose agar (PDA) medium was rough and irregular whereas the mycelial growth was slow, and some aerial mycelia were only produced in the middle of PDA medium. Optimum temperature for sporangial formation was 3$0^{\circ}C$, and zoospores were mostly released at $25^{\circ}C$ from the sporangia. Sporangia were more produced in C/Z solution with pH 5. 0~6.$0^{\circ}C$ than sterilized distilled water (DSW) and distilled water (DW), and zoospores were also released much more than other solutions. Eleven strawberry cultivars such as Reiko, Hokowase, Eyeberry, Akaneko, Sistakara, Toyonoka, Nyoho, Sulhong, Suhong, Myhong and Wonkyo #3104 revealed the disease incidence up to 88.9~100% by the leaf inoculation with mycelial disk. However, Nyoho and Suhong showed higher level of resistance against the pathogen by root inoculation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1239-1248
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• 2016

Pumpkin juice (PJ), corn silk tea (CT), and adzuki bean tea (AT) have long been used for treatment of obesity in Korea. This study investigated the efficacy of PJ, CT, AT, and their mixture (PCA) on alteration of body weight and antioxidant metabolism in high-fat diet (HFD)-induced obese rats. After being fed HFD for 4 weeks, SD rats were divided into six groups fed a normal diet (ND), HFD, HFD+PJ [250 mg/kg body weight (BW)], HFD+CT (250 mg/kg BW), HFD+AT (250 mg/kg BW), and HFD+PCA (PJ : CT : AT=1:1:1, 250 mg/kg BW) for another 9 weeks. HFD consumption resulted in total lipid, triglyceride, and total cholesterol accumulation in adipose tissue, which was reduced by administration of PJ, CT, AT, or PCA. The plasma oxygen radical absorbance capacity value and hepatic glutathione peroxidase activity significantly increased compared to the HFD group. The liver thiobarbituric acid reactive substances was significantly lower in the PCA group than the HFD group. HFD-induced DNA damage in hepatocytes, as measured by comet assay, decreased in the PJ, AT, and PCA-supplemented groups. The PCA group exerted a superior antigenotoxic effect compared to other treatments. PCA recovered the concentration of plasma adiponectin, which was reduced by HFD. Adipocyte surface area (%) was significantly higher in the HFD group than the ND group, significantly lower in the PJ and PCA groups than the HFD group, and not significantly different compared with the ND group. Based on the results, supplementation of PJ, CT, AT, and PCA exhibited lipid-lowering effects in adipocytes of HFD-induced obese rats. Furthermore, the PCA group exhibited superior antioxidant activity in all treated groups. This study suggests that a mixed beverage consisting of PJ, CT, and AT may be a significant source of natural antioxidants, which might be helpful in preventing obesity and progress of various oxidative stresses induced by HFD.

• Journal of East-West Nursing Research
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• v.2 no.1
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• pp.37-53
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• 1997

The purpose is to inspect the personal medicines in Cheju island that are used traditionally and to get their characteristics. The subjectives are 39 Cheju people, men 10, women 29, who were horned, grown up in Cheju and agreed with this study. The ranges of age are 10 persons(m : 1, w: 9) over 40 less 50 years old, 14(m : 7, w : 7) over 50 less 60, 5(m : 1, w : 4) over 60 less 70, 6(m : 0, w : 6) over 70 less 80, and 4(m : 1, w : 3) over 80. The average age is 64.5 years old. The method to collect the data is 20 structured opening questionaires that are based on references. The duration to collect datas is 11days from 4th, Aprill 1997 to 14th, Aprill 1997. The workers who are trainned the interview methods went their villages and got answers after explaining the purpose and contents to them. Somtimes they used to record the answers. The analysis was identified the subjectives to four regions of Cheju, arranged answers with items, rearranged the same answers, counted with number and percentage. And classified the materials and characteristics. The results of this study are followed: The things that is used as personal medicines are the effects through experiences ans misteries that have hand down by word of mouth, even though they are not scientific. People used the materials arround their circumference. It is an accumulation of experiences. The ways used in eating, doing acupuncture or sting, exposing to smoke, wheedling, fixing after pounding. Almost materials are plants. Mugwort is effective in fever, gastritis, hemorrhoid, diarrhea, edematous hands or feet and dermatitis. Citron and Arrowroot in fever, gastritis. Seeds of Pumpkin in indigestive, hemorrhoid, edematous hands or feet. Gallic in fever, diarrhea, frostbite, dermatitis, and toothache. Motherwort in diarrhea, gastritis. Radish juice in indigestive, jaundice. Bean paste in burn, wound. Acupuncture in fever, gastritis, indigestive, back pain, edematous hands or feet. Sting as similar with it in fever, indigestive, edematous hands or feet. Cigarrette in hemorrhoid, wound, toothache. Cowstools in edematous hands or feet, wound. Sault is usded a lot in fever, gastritis, indigestive, hemorrhoid, uneffective voiding, edematous hands or feet, dermatitis, having a boil around the mouth, toothache, and eye disease. Japanese Parsley in fever, gastritis. Egg Apple in diarrhea, edematous hands or feet, frostbite. And Wild Chrysanthemum is effective in jaundice. In the conclusion, people used the things arround. A things is effective in several symptoms. If these are not effective, they would used the magic as god's anger. As locally, they used the grasses and fruits in the middle of Mt. Halla and seafood on the sea village.

• Journal of the Korean Home Economics Association
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• v.41 no.3
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• pp.181-196
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• 2003

Investigated kinds and utilization frequency for traditional food and Particular food to systematize Gwangju city and Chollanamdo area traditional food culture. Awareness for traditional food had pride because taste is various, and did that must use much when was festive day. Investigation subject were feeling necessity about accession, development of traditional food, and manufacture of traditional food, succession did that must take charge in home. Characteristic of taste for Gwangju city, Chollanamdo food was deep taste. Difference between variable was significant that age, religion that have pride about traditional food, attainments in scholarship, monthly income that used time much traditional food, degree that give from traditional food to snack is age, attainments in scholarship, years of married life, religion, reason that give snack to traditional food is daughter-in-law order, kind of traditional food that give to snack is age, monthly income mouth, opinion about accession and development of traditional food is age, religion, daughter-in-law order, reason that must inherit and develop traditional food is attainments in scholarship, time that eat much traditional food is attainments in scholarship, a person, medium that learn cuisine of traditional food is age, opportunity that is been interested to traditional food is age, attainments in scholarship, years of married life. By utilization rate of food-tasting food subdivisions of the season, used much by rice-cake soup, fermented rice punch, order of cake made from glutinous rice New Year's Day, by herbs, Gimgui, Ogokbap's order January Full Moon Day on the lunar calendar. By a cake made in the shape of a flower, azalea honeyed juice mixed with fruits as a punch order to Samjitnal, by beans panbroiling, dropwort raw order Buddha's Birthday, Tano Festival uses Charyunbyeong and used Tteoksudan in Yudu and used much by young chicken soup with ginseng and other fruits, watermelon order period of midsummer heat. Used songpyon and fermented rice punch in Full-moon Harvest Day, and Junggujeol used Chrysanthemum griddle cakes made in flower Pattern, and red-bean gruel taken on the winter solstice, and Nappyeongjeolsik was utilizing Goldongban. Pyebaek food utilization ratio was high the utilization rate by chestnut, jujube, chicken, wine order. The contributiveness food utilization rate was high the utilization rate by rice cake, dried croaker, fruit, oil-and-honey pastry order. The large table food utilization rate was high the utilization rate by fermented rice punch, fruit, steamed short-ribs order.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.302-308
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• 1997

The purpose of this study was to investigate the extraction yield and quality stability as to the oleoresin process with large amount of onion at one time. The first mixed-product is raw onion juice which was reduced the compression and concentrated by Brix 70% mixed together wit the residue which was extracted and concentrated by ethanol, the second product manufactured by the same method above after the autoclaving with onion, and the other product is made by grinding by 50mesh to freeze-dried onion. Each of yields were 7.3, 9.1 and 0.8% and each of total sugar content was 616.4, 712.3 and 150.3mg/g. Therefore the product extracted by ethanol from freeze-dried onion was very low in yield and total sugar content. By the index of the overall odor intensity, contents of total pyruvate were 1,733.7, 520.6, and 2,716.5$\mu\textrm{g}$/g for each product. As a result, oleoresin onion processing that desired to use raw onion was remarkable for odor recovery. For the homogenous mixture with concentrate of onion juice and ethanol extract were emulsified by the addition of 2% of PGDR(polyglycerol condensed ricinoleate) and agitation(10,000rpm, 30 minutes). At this time, interfacial tension was 1.9 dyne/cm and the formation of emulsion was for 96.2% when left over 24hours in 6$0^{\circ}C$. When it was to be centrifuged(2,000$\times$G, 80 minutes) after emulsification, the volume of emulsion level without seperation was 92.6%, and very high in emulsification stability. The induced heating-oxidize with soy bean oil and sesame oil added to 1% of onion oleoresin, induction-time extension effect appeared with antioxidant activity that was applicable for 80.8~82.2% as to the effect of addition of 0.02% BHA.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.721-741
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• 2007

1. For the types of boiled rice, there were 1 type of bap, 1 type of jebap cooked with glutinous rice, 13 types of boiled rice cooked by mixing grains and nuts such as daemakban, somakban, jobap, cheongryangmiban, jobap, gijangbap, yulmubap, hyeonmibap, boribap and patmulbap as well as patbap, congbap, byeolbap and bambap etc as ogokbap. Also, there were 12 types of bap cooked by mixing herb medicinal ingredients such as cheongjeong, oban, boksungabap, gumeunsaekbap, hwanggukgamchobap, yeongeunbap, okjeongbap, gogumabap, dububap, samssibap, dorajibap, gamjabap, songibap and jukshilbap. There were 7 types bap cooked as unique one bowl dish at the present as bapby mixing fish, meat, shellfish and milk as ingredients are hwangtang, gyejanggukbap, janggukbap, gulbap, kimchibap, chusaban and bibimbap, etc and the types of bap that have been analyzed are 34 total. 2. For the food ingredients used in bap types 23 types of miscellaneous grains, 5 types of nuts and 11 types of meat, 6 types of fish, 35 types of vegetables, 2 types of fruit including pears or peaches were used. Garlic wasn't used perhaps because of it being boiled rice 3. Types of Sap by Cooking Methods. (1) The ssalbap was cooked by first boiling water, putting in rice grains and boiling hard to be cooked as overcooked bap (rice). (2) The japgokbap (boiled cereals) has used buckwheat, barley job's tear, etc to be boiled down by soaking the ones with large grains (beans) first in advance to be boiled down or cooked by crushing into fine pieces. The red bean, etc was boiled down in advance or placed at the bottom of pot by cutting into two pieces while jujube or nut was cut into three pieces to cook the bap by pouring a lot of water and mixing other ingredients. (3) The gukbap (soup boiled rice), etc were cooked by squeezing out the yellow chrysanthemum that has dried chrysanthemum to cook the boiled rice by putting in rice and gukbap, meat or bones, etc were boiled down for a long time and decorated with meat or wild greens by mixing the bap in the meat juice. For gulbap (oyster boiled rice), etc, it was cooked as ingredients were stir fried in advance or washed and put in when the bap was about half cooked. (4) For bibimbap (mixed boiled rice), after the bap was overcooked first with rice, the wild greens were mixed lightly with bap beforehand, then the wild greens, decorations and garnishings were laid above rice and red pepper powder was sprinkled. (5) Namchok leaves, etc were boiled to cook the boiled rice with rice after being cooled while namchok stem and leaves were pounded to make juice and cooked the bap with rice. The peach, lotus root and yams were cut into fine pieces to be put in together when rice was about half done. The bellflower was soaked in water to be boiled down for a long time while potatoes and pine mushrooms, etc were cut into fine pieces to cook the bap (boiled rice) with rice.