• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.438-449
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• 2013

During the Joseon Dynasty, medicinal foods derived from herbs were often more effective than traditional medicines. In addition, the royal family of the Joseon Dynasty believed that foods could be used as various disease treatments. Grain-based foods, especially medicinal porridges (藥粥), were most frequently used for diet therapy. We investigated various types of diet-related diseases suffered by King Injo (仁祖) as well as how the diseases were treated using medicinal porridges based on information in the SeungjeongwonIlgi (承政院日記), which is the daily record of the Royal Secretariat of the Joseon Dynasty. This study examined the SeungjeongwonIlgi of King Injo from his1st year (1623) to 27th year (1649) on a website database maintained by the National Institute of Korean History. According to the records, King Injo suffered from severe diarrhea several times due mainly to febrile disease (煩熱症) as well as abdominal dropsy (脹滿) throughout his entire life. Major diseases affecting King Injo were due to his unhealthy eating habits and psychological factors. For treatment, royal doctors prescribed around 15 medicinal porridges, including nelumbo (seed) porridge (Yeonja-juk), milk porridge (Tarak-juk), Chinese dioscorea porridge (Sanyak-juk), mungbean porridge (Nokdu-juk), perilla seed porridge (Imja-juk), adzuki-bean porridge (Pat-juk), soybean porridge (Kong-juk), Korean-leek porridge (Buchu-juk), and so on, in addition to other medical treatments. Diet therapy using medicinal porridges has been used throughout history since the Joseon Dynasty period. However, knowledge of traditional diet therapy and medicinal porridges used by monarchs in the Joseon Dynasty is insufficient. Therefore, in-depth study is needed to understand the theory of traditional medicinal foods as well as explore their application to patients in the context of modern medicine.

• Journal of the Korean Society of Food Culture
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• v.36 no.6
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• pp.607-621
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• 2021

The elderly population is rapidly increasing in South Korea, and interest in food development considering the Sasang constitution theory from oriental medicine and balanced nutrition is increasing. We developed the oriental medicinal porridges based on the Sasang constitution for the elderly. By Sasang constitutional medicine, Taeyangin has a large lung and small liver, and Soyangin has a large stomach and small kidney. Taeeumin has a small lung and large liver, and Soeumin has a small stomach and a large kidney. In this study, proper oriental medicine and food ingredients were identified, and a total of 12 oriental medicinal porridges were developed for 3 items by 4 Sasang constitution types. A single portion was developed based on about 600±66kcal, and the food ingredients were chopped. After cooking the menu developed based on the Sasang constitution, a sensory test was conducted. Five items, such as taste, appearance, aroma, texture, and overall preference, were evaluated on a 7-point scale. Sewage omegaenggul porridge among porridges for Taeyangin had the highest overall acceptance (6.17±0.7 points). Sukjihwang abalone black sesame porridge for Soyangin had the highest score(5.83±0.9 points). Sanyakyulmu hwangtae porridge for Taeeumin had the highest score(5.90±0.6 points). Ginseng chicken curry porridge among porridges for Soeumin had the highest overall preference in taste, appearance, aroma, texture, and overall acceptability (6.53±0.7 points). A limitation of this study was that the clinical trial could not be conducted on the elderly classified as Sasang constitution. In the future, the elderly will be able to have oriental medicinal foods according to the classification of Sasang constitution.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.541-553
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• 2016

Medicinal porridge (藥粥) is made by putting rice or grains into a pot and boiling with water until a semi-liquid texture is obtained. Porridge is digested fast and absorbed by the body. Children or elderly people with weak digestive ability can eat it without difficulty. The authors of this literature focused on utilization of mung bean porridge (Nokdu-juk) based on SeungjeongwonIlgi (承政院日記), which is the daily record of the Royal Secretariat of the Joseon Dynasty from 1623 to 1910. Four cases were found. The first case used mungbean for treating fever diseases (熱症), the second as a meal alternative, the third for wound recovery, and the last case described the culture of the joseon dynasty. According to the actual cases in SeungjeongwonIlgi (承政院日記), mung bean porridge (Nokdu-juk) was actively used to lower fever and strengthen the spleen and stomach. When suffering from the after effects of a malignant tumor or serious liver disease (肝病), an infectious disease, or a serious physical wound, people ate mung bean porridge (Nokdu-juk). It is suggested that mung bean porridge (Nokdu-juk) can be used as an alternative food treatment for the current medical field due to the prevalence of pain-killers and psychotropic drug abuse.

• Journal of Korean Medical classics
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• v.30 no.1
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• pp.17-29
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• 2017

Objectives : Many curative methods are used utilized in order to rid human body of disease when people become sick. Traditional Korean medicine generally prescribe methods that involve acupunture, moxibustion, or herb formulae. However, different types of foods are sometimes used as well. While wondering the history and efficacy of Qi-elevation foods that were consumed by Koreans in the past, the author discovered that a record from the Joseon Dynasty, called The Daily Record of Royal Secretariat of Joseon Dynasty, henceforth the Records, contained information about different types of porridge. Hence, the author looked through the records of porridge as written in the historical material in an attempt to learn the examples and efficacy of medicine-porridge consumed in Joseon's royal palace. Methods : After searching for the keyword, 'porridge', in the Records as provided by the National Institute of Korean History, the author extracted the porridges recorded during the Yeongjo period that each has its own special name. Results : Different types of porridge were recorded in the Records as following: arrowroot porridge, bean-leaf porridge, mung bean porridge, bean porridge, malt-rice porridge, oriental arborvitae seed porridge, crucian porridge, lotus seed porridge, adlay porridge, red bean porridge, welsh onion porridge, milk porridge, seashell porridge, ginko nut porridge, black sesame porridge, and mandarin porridge. Each porridge was used for the purpose of alleviating any disease that afflicted the king Yeongjo or his royal family members in relation with the ingredient herb's medicinal function. Conclusions : These porridges consumed by the king Yeongjo and his royal family members were used not only with a purpose of aiding their body's recovery from disease, but with the goal to actively curing them of ailments.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.22-28
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• 2013

The objectives of this study were to develop porridge with medicinal herbs and chicken breast meat and to find out the optimum mixing ratio. Several herb extracts such as Acanthopanacis senticosus, Rehmannia glutinosa, Disocorea japonica, and Poria cocos Wolf were used in the ratio of 2, 1, 1, and 1, respectively. The optimum processing condition for herbal chicken porridge was determined by a design expert program. Seventeen experimental points were selected, and herb extracts (82~101 g), chicken breast meat (30~50 g), and glutinous rice (40~60 g) were chosen as the independent variables. The measured responses were preference of taste, DPPH radical scavenging, SOD-like activity, and cost. The optimum formulation of herbal chicken porridge using the numerical analysis was set at herbal extracts (101 g), chicken breast meat (38.66 g), and glutinous rice (41.34 g) with a 0.714 desirability value. DPPH radical scavenging effect, preference of taste and the cost showed a linear model, whereas SOD-like activity showed a quadratic model indicating a higher interaction among the mixture. As a result of proximate composition of optimized herbal chicken porridge, the contents of moisture, carbohydrate, crude protein, crude lipid, and ash contents were 76.4, 9.0, 1.4, 0.5, and 1.6%, the calories of the porridge was 46.1 kcal/100 g.

• Journal of Korean Medical classics
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• v.32 no.2
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• pp.71-92
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• 2019

Objectives : To examine various ways non-glutinous rice has been applied in different formulas of "Shanghanlun" and the relationship between non-glutinous rice and the formulas' effects. Methods : First, texts that included non-glutinous rice were selected from the "Shanghanlun". Then, they were categorized according to the application of non-glutinous rice, followed by analysis of its relationship with each formula. Results : Most formulas that used non-glutinous rice in raw form when decocting with other ingredients included Shigao. Non-glutinous rice alleviates coldness of Shigao as in the case with Taohuatang where it stops diarrhea. Non-glutinous rice used in Wumeiwan warms the center and boosts Qi and helps the medicinal ingredients to bind when made into pellets. In Guizhitang and Lizhongwan, non-glutinous rice assists Stomach Qi. In Shizaotang, porridge is taken after diarrhea to help quick recovery. To prevent damage of Zheng Qi, Baisan can be mixed with rice water for administration. The level of cathartic effect can be managed through giving cold or hot porridge to the patient according to his/her response to the medicine. Mazirenwan, Mulizexiesan, Banxiasan, Sinisan, Wulingsan are mixed in rice water for administration. It makes it easier to swallow than when mixed with plain water. The application of rice flour is either internal or external. In Zhufutang, where rice flour is parched, it harmonizes the center and stops diarrhea. In Daqinglongtang when there is too much perspiration, warm powder is sprinkled on the skin to stop sweating. Clear porridge in Jiuziyisifang and rice flour in Shechuangzisan were exclusive to "Jinguiyaolue", while Baisan and rice water mixture could only be found in "Shanghanlun". Conclusions : The excavation and research on various ways non-glutinous rice was applied in treatment holds certain meaning in contemporary practice of Korean Medicine where treatment leans heavily on medicinal treatment rather than food, and all ingredients are boiled together in large quantities for most decoctions.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.196-206
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• 2004

The medicinal effects of 107 grains in $\boxDr$Dongeuebogam$\boxUl$ were studied for the development of healthy Korean traditional meal. Their efficacy, way of use, fact of taboo were mentioned in it. Grains were utilized and processed as tang(soup), jook(porridge), boonmal(powder), kunjo(drying), etc. Most of grains had sweet taste and mild nature(not hot and not cold) based on Eum-Yang-Oh-Haeng theory. The medicinal effects of grains described in $\boxDr$Dongeuebogam$\boxUl$ were the protection of stomach and intestine, enhancement of physical activity, protection of hair and skin, thirst elimination, treatment of several diseases, maintenance of health, etc.

• Journal of the Korean Dietetic Association
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• v.23 no.2
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• pp.202-213
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• 2017

The purpose of this study was to provide basic data for the development of medicinal herbs, which are useful for the treatment of chronic diseases and physical characteristics of the elderly. A total of 151 adult women aged 65 years or older currently living in Daejeon were enrolled. The contents of this study were parents' health status, recognition of the necessity for a dietary therapy, awareness of medicinal herbs, requirements for medicinal herbs, physician of medicinal herbs and obstacles to medicinal herbs. Based on these results, the differences in the perception of medicinal herbs according to the dietary needs group as well as differences in the perception of medicinal herbs according to medicinal herbicidal groups were analyzed. Of the 151 subjects, 90.7% were married, and 44.4% of them were aged between 40 and 49. Most of the patients were aged in their 70s (68.9%), and 79.5% of had chronic illnesses such as high blood pressure, hyperlipidemia, arteriosclerosis, and heart disease. It is recognized that dietary therapy is necessary for the treatment of diseases, and awareness of medicinal herbs is low but necessary. As for the requirements for medicinal herbs, the most favored was 'porridge for the prevention and treatment of diseases', and 72.2% of medicinal herbs were physicians. However, problems cited were availabitity of ingredients, cooking technique, price of ingredients, and others. In addition, both groups requiring dietary therapy and having high awareness of medicinal herbs felt that medicinal herbs would be helpful in treating diseases. Therefore, it is necessary to provide a simple medicinal herb recipe for each disease and to develop anti cooked medicinal herbs.

• Journal of The Association for Neo Medicine
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• v.2 no.2
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• pp.297-314
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• 1997

This study was conducted to standardize the 'Ki-Mi' of Kye-Ji Tang in the basis of ${\ulcorner}$Treatise on Febrile Diseases${\lrcorner}$ and the results were as follows 1. The medicinal plants used are processed with hot water right after picking. 2. One seung(升) of water equals to 10cc. 3. One yang(兩) equals to 6 grams. 4. Medicinal plants are shattered to the size of beans by the process called Boo-Jeor. 5. Kye-Ji Tang, which is composed with 5 medicinal plant(Cortex Cinnamomi : 18g; Radix Paeoniae : 18g; Radix Glycyrrhizae : 12g; Rhizoma Zingiberis : 18g; Fructus Ziziphi Jujubae : 18g), is prepared by adding 490cc water to above 5 medicinal plants and boiled to 210cc. After boiling, the residue is discarded and the extract is taken orally 3 times a day as one dosage of 70cc. It is recommended that 20 minitues after taking of Kye-Ji Tang, the additional uptake of rice porridge might enhance the pharmacological effect of Kye-Ji Tang.

• Journal of Society of Preventive Korean Medicine
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• v.17 no.1
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• pp.125-135
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• 2013

Objectives : Medical treating with eating foods is one of important therapies in East Asian traditional medical knowledge and is referred as a therapy to treat diseases through foods. Since the food cannot be separated from ordinary people living, the medical treating with eating foods is a therapy with strong locality and contains many autogenous parts. Methods : Recently, the world is showing much interest for genetic resources, and the concept of intellectual property is rapidly expanding as the field of 'new knowledge property right' as well. Thus, the knowledge of medical treating with eating foods recently draws much attention in the economic aspect beyond the scholarly interest for traditional medicine. Here, I would like to summarize and report the contents related to medical treating with eating foods on "Yi, SeikKan experience prescriptions" which was discovered before. Results & Conclusions : First, medical treating with eating porridge on "Yi, SeikKan experience prescriptions" is classified into one with nonglutinous rice as the main ingredient and the other with other grains as the main ingredient. It is differently utilized depending on the nature of the grain. Second, medical treating with eating rice on "Yi, SeikKan experience prescriptions" was born from our nation's unique way of living and is classified into one way to eat rice mixed with ground medicinal herbs, another one to cook and eat rice with mixed grains and the other way to use as the external application. Medical treating with eating rice is assumed to replace the meal. Third, "food section" was given separately and discussed in this book. There were some parts different from existing medical knowledge due to the accumulation of experience using medicinal herbs. Fourth, we should pay attention to experience a book on medicine where vibrant medical information has been recorded in order to discover and process our traditional knowledge resources as a useful form.