• 대한한의학원전학회지
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• 제28권2호
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• pp.47-60
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• 2015

Objectives : To investigate the anti-aging effects of Joobang(酒方) on Dongeuibogam Methods : We analyzed the effect of 27 Joobang(酒方)s on Dongeuibogam and finally extracted 11 Joobang(酒方)s, which have anti-aging effects. Results & Conclusions : 1. We finally selected 12 terms of Joobang(酒方)'s anti-aging effect on Dongeuibogam. 2. We finally selected 11 Joobang(酒方)s as anti-aging candidates. 3. Twelve terms of Joobang(酒方)'s anti-aging effect and 11 candidates with anti-aging effects were classified into five categories. 4. We finally selected 17 medicinal herbs from the 11 candidates. 5. Eleven candidate anti-aging Joobang(酒方)s and 17 medicinal herbs proposed in this study have the potential to reduce the time required for experimental and clinical research for developing novel compounds with anti-aging effects.

• 한국식생활문화학회지
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• 제5권4호
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• pp.415-423
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• 1990

'The Joobang' is a cooking book written purely in Korean which came from a Mr. Lee. It is unknown when and by whom this book was written, but it is inferred from red pepper mentioned in this book and from Korean-writting type that the book was written around in the mid-nineteenth century. The contents of 'the Joobang' consist of thirty seven items in all : sixteen items of rice alcoholics, five side dishes, eleven Tucks(rice cakes) and Guaja(cookies) and five processed materials. Cereals for making rice alcoholics were regular rice and sticky rice. In the first brew, rice alcoholics is made all from regular rice, and in the second brew, fifty six percent of regular rice and forty four percent of sticky rice was made use of. For five items of alcoholics forming 31.3% of alcoholics, flour was added, in which case the proportion of leaven to cereals was lower. There were four types of processing cereals in brewing rice alcoholics Jee-ae-bop(steamed rice, 60.9%), thick gruel with cereals ground and completely cooked(8.7%), thick gruel with cereals ground and half cooked (26.1%) and GooMung Tuck(doughnut-shaped rice cake, 4.3%). The comparison of the materials for brewing rice alcoholics and of the types of processing cereals presented in the seven cooking books purely in Korean(Umsik Deemeebang, JoobangMoon, Umsikbo, Sool-mandununbop, Kyuhap chongseo. The Kims' Joobangmoon and The Lee's Umsikbup) showed us the following facts ; Yihwajoo (rice alcoholics brewed around the blooming time of pear trees) and Kwahajoo(rice alcoholics which passed the summed time) were most often introduced and commonest, and the materials for brewing and the types of processing little changed over times. The materials for side dishes were all animal food, and vegetable food was little used for side dishes. Red pepper was used for seasoning. It is a problem of Korean traditional cooking that there were no units of measuring for side dishes. The main materials for Tuck(rice cakes) and Guaja(cookies) were sticky rice, regular rice and honey. There was a variety of terms for the process, from which we can see that the procedures of making Tuck(rice cakes) and Guaja(cookies) were very complicate. Processed materials were chiefly made of sticky rice and the material of firewood(oak trees) and the strength of fire(fire burning vigorously and fire turning to ashes) were described.