• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.1-19
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• 1994

In this paper, twenty-five kinds of food presented in Sooljip(戌集) 5 and 6 of Food collections of 'Kosa-sibi Jip(攷事十二集)' have been classified into four : Staple food, subsidiary food, Tuck(rice cake) and Han-gwa(Korean confectionery), and Tang-jng and tea. Cooking processes have been examined and scientifically analyzed in terms of cooking, Fourteen kinds of Jook (thick gruel with cereal) as well as Urak-Jook were presented among the methods of making Jook, one of staple foods. Milk and ground rice were boiled together into Urak-Jook, which was nutritious because of carbohydrate, added to milk. Hong-sa Myun was mode of ground shrimps, ground bean, ground rice and flour which were kneaded together. It was a nutritiously balanced food. Nineteen kinds of Kimchi presented in this book were classified by the recipes. The five of Jook-soon Ja, U-so Ja, Tam-bok Ja and Jo-gang were made by adding red malt and cereals(boiled rice or candies). Jo-gang, Jo-ga and Jo-gwa-chae were made by adding salt and rice wine. With salt and fermenters added, eight were made. Chim-jup-jeo-ga was made by adding Jang(soy-bean sauce) and the inner chaff of wheat instead of salt. The four of Ka-za-san, Hwang-gwa-san, Tong-gwa-san and Jo-gang were made by adding salt and vinegar. Jo-gang was made by adding salt, rice wine, residue of rice wine and candies. The four of Kae-mal-ga, Ku-cho-chim-chae, Un-gu-hwa and Suk-hwa-chim-chim-chae were made by adding salt and spices. San-got-Kimchi was made without salt. San-got-Kimchi and Suk-hwa-chim-chae were made originally in Korea. Suk-hwa-chim-chae, in particular, was first classified as a kind of Kimchi in this book and oysters were added, which is notable. Pork could be preserved longer when smoked oven the weak fire of thatch ten days and nights. Dog meat was sauced and placed on the bones in a pot. A porcelain was put on the top of the pot. Flour paste sealed the gap between the porcelain and the pot. Some water was poured into the porcelain, and the meat was steamed, with two or three thatched sacks burned, which was a distilled dry steaming. This process has been in use up to now. Various cooking methods of chicken were presented from in Umsik-dimi-bang to in Chosun Musang Sinsik Yori Jebup. These methods were ever present regardless of ages. Such measuring units as Guin(斤) and Nyang(兩) were most frequently used in cooking processes of this book, except in case of Jang(soy bean sauce), vinegar and liquor. Twenty eight kinds of kitchenware and cookers were used, of which porcelains wee most used and pans and sieves followed. The scientific eight cooking methods were as follows. First, salt was refined through saturated solution. Next, it was recommended Hong-sa Myun containing shrimps should not be taken along with pork, which is thought to be a proper diet in terms of cholesterol contained by shrimps and pork. Third, meat was coated with thin gruel and quickly roasted and cleared of the dried gruel membrane, which prevented nutrients from exuding and helped to make the meat well-done. Fourth, The fruit of paper mulberry trees has the protease which can soften meat. Therefore when meat was boiled with th fruit of paper mulberry trees, it can be softened easily. Fifth, pork was smoked over the weak fire of thatch. Sixth, in cooking dog meat, distilled dry steaming raised the boiling point and made it possible to preserve meat longer. Seventh, in boiling the sole of a bear, lime was added, which made meat tender by making the pH lower or higher than that of raw meat. Finally, in boiling down rice gluten, a porcelain in the pot prevented boiling over the brim, which is applied to pots in which to boil medical herbs.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.8
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• pp.3561-3569
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• 2012

This study investigated the effect of mulberry fruit extract(MFE) on antioxidant and anti-inflammatory activities of middle aged women with rheumatoid factor (RF). Thirty two middle-aged subjects were divided into two groups which were normal middle-aged group (NMG) and abnormal middle-aged group whose serum RF level were > 10 u/mL (AMG). All groups had consumed MFE (100 mL/day) for 4 weeks. Anthropometric measurements, serum inflammatory factors, serum oxidative stress markers analyses were performed at baseline and then at 4 weeks following the study. There were no significant differences in anthropometric measurements, including BMI, WHR and body fat composition between two groups. But after 4 weeks MFE consumption, serum levels of C-reactive protein (CRP), ferric-reducing ability of plasma (FRAP), serum TNF-${\alpha}$, IL-2, IL-4 had significantly decreased (p<0.05) in AMG. These findings suggested that the MFE consumption as food may be protective against oxidation and inflammation like RA.

• Korean Journal of Heritage: History & Science
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• v.45 no.4
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• pp.140-157
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• 2012

The result of a study on the useful trend of plants related to landscape and how to plant and cultivate through 'ImwonGyeongjaeji Manhakji'of Seoyugu is as follows: First, 'ImwonGyeongjaiji Manhakji', composed of total 5 volumes (General, Fruit trees, vegetables and creeper, plants, others) is a representative literature related to landscape which described the names of plants and varieties, soil condition, how to plant and cultivate, graft, how to prevent the insect attack etc systematically. Second, he recorded the tree planting as Jongjae(種栽) or Jaesik(栽植), and the period to plant the trees as Jaesusihoo(栽樹時候), transplanting as Yijae(移栽), making the fence as Jakwonri(作園籬), the names of varietieis as Myeongpoom(名品), the suitable soil as Toeui(土宜), planting and cultivation as Jongye(種藝), treatment as Euichi(醫治), protection and breeding as Hoyang(護養), garden as Jeongwon(庭園) or Wonpo(園圃), garden manager as Poja(圃者) or Wonjeong(園丁). Third, the appearance frequency of plants was analyzed in the order of flowers, fruits, trees, and creepers and it showed that the gravity of deciduous trees was 3.7 times higher than that of evergreen trees. The preference of flower and trees, fruit trees and deciduous trees and broad-leaved trees includes (1) application of the species of naturally growing trees which are harmonized with the natural environment (2) Aesthetic value which enables to enjoy the beauty of season, (3) the trend of public welfare to take the flowers and fruits, (4) the use of symbolic elements based on the value reference of Neo-Confucianism etc. Fourth, he suggested the optimal planting period as January(上時) and emphasized to transplant by adding lots of fertile soil and cover up the seeds with soil as high as they are buried in accordance with the growing direction and protect them with a support. That is, considering the fact that he described the optimal planting period as January by lunar calendar, this suggests the hints in judging the planting period today. For planting the seeds, he recommended the depth with 1 chi(寸 : approx. 3.3cm), and for planting a cutting, he recommended to plant the finger-thick branch with depth 5 chi(approx. 16.5cm) between January and February. In case of graft of fruit trees, he described that if used the branch stretched to the south, you would get a lot of fruit and if cut the branches in January, the fruits would be appetizing and bigger. Fifth, the hedge(fence tree) is made by seeding the Jujube tree(Zizyphus jujuba var. inermis) in autumn densely and transplanting the jujube tree with 1 ja(尺 : approx. 30cm) interval in a row in next autumn and then binding them with the height of 7 ja(approx. 210cm) in the spring of next year. If planted by mixing a Elm tree(Ulmus davidiana var. japonica) and a Willow(Salix koreensis), the hedge whose branch and leaves are unique and beautiful like a grating can be made. For the hedge(fence tree), he recommended Trifoliolate orange(Poncitus trifoliata), Rose of sharon(Hibiscus syriacus), Willow(Salix koreensis), Spindle tree(Euonymus japonica), Cherry tree(Prunus tomentosa), Acanthopanax tree(Acanthopanax sessiliflorus), Japanese apricot tree(Prunus mume), Chinese wolf berry(Lycium chinense), Cornelian tree(Cornus officinalis), Gardenia(Gardenia jasminoides for. Grandiflora), Mulberry(Morus alba), Wild rosebush(Rosa multiflora) etc.

• The Korean Journal of Mycology
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• v.25 no.4 s.83
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• pp.257-267
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• 1997

Fruit bodies similar to the Phellinus sp. residing on the mulberry were collected at Yang-yang in Kang-won-do province and one strain of Phellinus sp. was isolated from the fruit bodies. For mass production of the isolated mycelia in a submerged culture, the culture conditions, medium composition, and the effect of various culture systems on the mycelial growth, were investigated. The morphological characteristics of the fruit body were as follows: covered with blackish to black and rough, lower surface with yellowish-brown to dull-brown and smooth, 5-7 cm thick and hard woody. Also, the pure cultured mycelia showed yellowish-brown color, capability of purplish-brown pigment production on the PDA plate media, no-formation of clamp-connection, much binding branch, and enzyme activities such as laccase, tyrosinase and peroxidase. Therefore, pure cultured strain was identified to be Phellinus sp. In the flask culture, the optimum culture conditions for the mycelial production were obtained after cultivation of 8 days at inoculum level of 5%(v/v), media volume of 70 mL, 150 rpm, initial pH 6, and temperature of $30^{\circ}C$. Optimum medium composition from the response surface analysis were determined to be glucose 12.12 g/L, sucrose 12.12 g/L, yeast extract 11.15 g/L, malt extract 11.15 g/L, $KH_2PO_4$ 0.855 g/L and $CaCl_2$ 0.855 g/L. The production of the mycelia after 4 and 8 days of cultivation was 1.95 and 9.89 g/L, respectively. The maximum specific growth rate and productivity were $0.020\;hr^{-1}$ and 1.25 g/L/day, respectively. Among the three different culture systems for the growth of mycelia, the maximum mycelial dry weight of 7.5 g/L was obtained after cultivation of 4 days in the air-lift fermentor under aeration rate of 2.5 vvm. The maximum specific growth rate and productivity were $0.033\;hr^{-1}$ and 1.9 g/L/day, respectively, which were about 1.7 and 4.2 times higher than those of flask culture.

• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.349-359
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• 1990

This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL, Chinese books of husbandary was written in sixth century. This book was composed of two parts-part I is Agricultural production and part II is product-Utilization. Especially, wines and yeast(NU RUK) written in part II were studied at this study paper. Most of yeast was made of barley and wheat. These materials had been prepared as raw, steamed, and roasted state by proper ratio with kinds of yeast and then fermented as dough state. Occasionally, various kinds of soup made from cocklebur, leaves of mulberry tree, wormwood etc. put into yeast dough. Yeast doughs were shaped round and square with or without hole in the center, made in July of the lunar calendar and fermented for 3 or 4 weeks. There were 43 kinds of wines in this book. Most of them were made of all kinds of cereals grown at that time-rice, waxy rice, millet, waxy millet etc. These cereals had been steaming or cooking gruel with grain or powder state and then fermented with yeast. These wines were prepared by single or double brewing methods and the kinds of double brewing wines were more than single brewing wines by two times. There were none of wines made from fruit and distilled wines. Generally, single brewing wines were not made in Apr., Nov., Dec., of the lunar calendar and double brewing wines were not made in Aug., Oct., Nov., of the lunar calendar. And ripenning periods of wine brewing were various, from 1 day to 7 months for single brewing, from 2 days to 8 months for double brewing.