• 한국의사학회지
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• 제17권2호
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• pp.111-127
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• 2004

This paper is mainly on the rsearch of the prescriptions of "Sanbeon-bang(刪 繁方)". For the research of prescription, investigated "Sanbeon-bang" from the side of symptoms of a disease, number of drugstuffs, table of contents, drugstuffs and acupuncture and moxibustion. With these investigation, made out a few tables, and with these tables made an attempt to understand the whole prescriptions of "Sanbeon-bang". "Sanbeon-bang" is of rich contents in internal medicine. Among internal medicine, related to Oro-Yukgeuk-Chilsang(五勞-六極-七傷) was most abundant. So we can guess "Sanbeon-bang" was a medical book specialized in exhaustion syndromes. It also deals with the Samcho-syndromes, as investigate from medical comments, has the perfect system of prescription in relative. From the investigation of the combination of drugstuffs, ascertained that, the number of simple prescription composed of one drugstuff was 38, combinational prescription composed of two drugstuffs was 9, minor prescription composed of three to five drugstuffs was 47, midum prescription composed of six to ten drugstuffs was 95, major prescription composed of eleven to twenty drugstuffs was 45, and mixed prescription composed over twenty drugstuffs was 1. Mentionable unique prescriptions in internal use were the forms of keeping in mouth. In external use they were fumigants, suppositories, powdered medicines, spraying the granular medication into the nasal cavity and eyedrops. And were abundant in soft extract(ointment) and plaster. In addition, there were the recordings of 18 types of cellulitis, types of incurable cellulitis and curing an illness by a charm. By the way, when comparing "Sanbeon-bang" with "Cheongeum-bang", all of which was quoted a lot in "Oedaebiyo-bang", "Cheongeum-bang" rather took medical comments of "Sanbeon-bang" than prescription. Although there were some prescriptons in "Sanbeon-bang" at the same category, "Cheongeum-bang" took another prescriptions which are more complexed than those of "Sanbeon-bang". In the same way, when comparing "Cheongeum-bang" with "Sonjinin-Cheongeum-bang(孫眞人千金方)", which didn't go through the correction of GyojeongUiseoguk of Bug-Song goverment, "Cheongeum-bang" often didn't take the prescriptions of "Sonjinin-Cheongeum-bang". Hence we can guess, "Cheongeumyo-bang" may have added a lot of prescriptions when undergoing the correction of of GyojeongUiseoguk. The total number of species of drugstuffs in "Sanbeon-bang" from the investigation was 284. The plant drugs were 208 species, the animal were 31 species, the minerals were 19 species and the other were 26 species. The prescriptions related to acupuncture and moxibustion in "Sanbeon-bang" were only moxibustional prescriptions. Which appeared one time per exhaustion and steaming of bone syndrome, Oro-Yukgeuk-Chilsang and Samcho syndrome. Appeared six times in muscle syndromes. But I cannot imagine the original form of acupuncture and moxibustion in "Sanbeon-bang" for deficiency of data.

• 한국식품영양학회지
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• 제26권1호
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• pp.125-131
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• 2013

본 연구에서는 참나물의 처리 조건에 따른 이화학적 특성 및 항산화 활성의 변화를 살펴보기 위하여 씻기, 데치기 및 찌기에 따른 특성 변화를 살펴보았다. 원료 참나물의 조단백질 함량은 24.43%, 조지방은 9.02%, 회분은 17.74% 그리고 식이섬유는 33.50%이었다. pH는 5.99~6.49 범위로 데친 참나물이 높았고, 찐 참나물이 5.99로 낮았다. 색의 L 값은 열처리에 따라 감소하였으며, 녹색을 나타내는 -a값은 데친 참나물이 크게 나타났다. ${\beta}$-Carotene은 원료에 비해 씻은 참나물은 18%, 데친 참나물은 54% 그리고 찐 참나물은 10% 증가하였다. 엽산은 씻은 참나물, 원료, 찐 참나물 및 데친 참나물이 각각 848.87, 772.16, 271.54 및 260.74 mg/100 g으로 씻은 참나물이 높게 나타났다. 주요 무기성분은 K, Ca, Na 및 Mg이었으며, K이 93.13~244.38 mg/100 g으로 가장 높았다. 총 polyphenol 및 flavonoid 함량, DPPH radical 소거능 모두 데친 참나물, 찐 참나물, 씻은 참나물, 원료 참나물 순으로 높았으며, 비가열 처리보다 가열 처리에서 항산화 성분 및 생리활성이 높게 나타났다.

• 한국식품조리과학회지
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• 제28권5호
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• pp.629-639
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• 2012

Jeon refers to a type of Korean cuisine used as a side dish, made with various ingredients such as meat, vegetables, or fish, mixed with flour batter and coated with egg batter and then pan-fried on both sides with oil so that heat spreads through them well. The aim of this study was to provide a cornerstone of further research on Korean dietary life, by reviewing types, recipes and names of Jeon recorded in ancient cookbooks (Korean literatures) and by analyzing changes in recipes to make Jeon, which our ancestors used wisely as one type of side dish. Considering developments and changes recorded in old documents, the Jeon recipe appeared relatively later than the recipes for grilling, steaming et al, which had been developed much earlier, and it had not been recorded until the 1600s. Changes of Jeon recipes by time period are as follows. In the 1600s, there were three recipes: frying only with grain batter after preparation of ingredients, frying right after preparation of ingredients, and putting ingredients on already fried watery batter. These three recipes were still used in the 1700s, in addition to a new recipe, in which ingredients were oil-fried to be skewered. Today's recipe in which prepared ingredients are fried after getting coated with flour and egg only appeared in 1800s. This has been the main recipe for Jeon ever since. In that time period, there was more variety of recipes and ingredients than before. For instance, Jeon was used for soup or steamed dishes instead of being served as a dish itself. Buchimgae with mixed ingredients was also considered Jeon. In the 1900s, there appeared more names for Jeon as more sorts of ingredients got used, even though there were no new recipes for Jeon. The above-mentioned historical records show that traditional recipes for Jeon have been applied to various dishes, using diverse ingredients, and it might be a smart solution to today's problematic dietary habits involving excessive intake of nutrients, in that it provides a healthy way to add fat. In the same sense, the recipe for Jeon can play an active role in internationalization of Korean foods, in which healthiness is a main feature. According to ancient documents, the recipes for Jeon were used even for meals that were not side dishes, such as Jun-Gwa (Jung-Gwa), Jun-Yak and fried rice-cake. Also, there were dishes using the same recipes even without carrying the name of Jeon, like Buchim or Jijim. This might be worthy of further examination in culinary science.

• Applied Biological Chemistry
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• 제13권1호
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• pp.29-34
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• 1970

우수한 영양가를 가진 대두를 이용하여 이유식을 제조하기 위하여 가압증자한 대두에 Protease및 Cellulase 역가가 비교적 높은 Asp. niger 및 Asp. sojae균의 피국 추출조효소액을 작용시켜 대두 단백질을 아미노산 내지 Peptide 태로 분해시키는 최적조건을 결정하고 여기서 얻은 분해물을 탈색 농축시키는 효과에 관하여 실험하여 다음과 같은 결과를 얻었다. 1. 대두의 가압증자는 15Ib에서 10분간 처리함이 가장 높은 단백응해율 및 단백분해율을 나타냈다. 2. Asp. sojae enzyme은 pH 6.0, Asp. niger enzyme은 pH 4.4에서 가장 높은 단백용해율과 단백분해율을 나타냈다. Asp. sojae enzyme을 처리한 다음 Asp. niger emzyme을 작용 분해시킨 것이 각 효소 단독으로처리했을때 보다 높은 단백응해율(62.3%) 및 단백분해율을 (56.4%) 나타냈다. 3. 기질에 대한 효소액 첨가량은 원료 대두에 10배의 물을 가한 마쇄기질액에 피국에 대하여 10배의 물로 추출한 효소액 1/2에 해당하는 양 (Asp. sojae enzyme와 Asp. niger emzyme 총량)을 가하는것이 가장 실용적이었다. 4. 분해시간이 길 수록 단백응해율 및 단백분해율이 높아지나 부패 등을 고려할 때 실용분해 시간은 8시간 정도가 적당하다. 5. 탈색 효과는 활성탄으로 처리한 후 음이온교환수지 (Dowex 2-x-8)을 처리한 것이 가장 좋고 단독처리로는 음이온교환수지, 활성탄, 양이온교환 수지(Amberite)의 순으로 효과가 적었다. 6. 이상의 최적 조건으로 대두단백질을 분해하고 $60^{\circ}C$ 이하에서 감압농축하여 얻은 제품은 수분 12.51%, 단백질 66.31%, 지방 4.25%, 탄수화물 12.75%,인 건조분말을 얻었다. 이 연구는 1969년도 문교부 학술연구 조성비로 이루워진 것이며 본 연구에 헌신적인 보조를 아끼지 않았던 박 관화 군에게 감사하는 바이다.

• 한국의류학회지
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• 제17권3호
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• pp.491-505
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• 1993

The influences of protease on the removal of various protein soils from cotton fabrics were studied. The human epidermal stratum corneum, hemoglobin and casein were used as protein soils. The soiled fabrics were denatured by steaming for 30 min. before washing and laundered using Terg-O-Tometer under washing conditions. The removal efficiency was evaluated by analysis of protein on the fabrics before and after washing by means of copper-Folin method. The relations between the removal and the characteristics of protease were discussed. Also the degradation of protein were examined by microscopy. The seperation of human epidermal stratum corneum after hydrolysis was examined by SDS-PAGE. The results obtained were as follow : 1. The protein from the soiled cotton fabric was removed effectively by adding protease. The removal of protein was increased in proportion to increasing of the enzyme concentration up to a certain point, but it began to decrease above the point. The removal effect was high in the order of casein>human epidermal stratum corneum>hemoglobin. Especially the protein was more effectively removed in ADS solution(pH 9.5) containing enzyme. 2. When protease was used with ADS. the removal of protein was efficiently showed in relatively short time(5~15min.) compared to using ADS only. It is due to the properties of this enzyme that reacts with very short time. 3. Even at low temperature the removal efficiency of enzyme was relatively higher compared with the activity of enzyme. The removal of protein soil was increased up to a maximum near $50^{\circ}C$, and then decreased. 4. The removal of protein by protease was improved with the increase of alkalinity in the pH range from 9.5 to 11.0 but it began to decrease above pH 11.0. 5. According to the increase of mechanical agitation, the removal effect was increased. But the removal efficiency of protease was more effective compared with the agitation in detergency. 6. According to the SDS-PAGE separation and micrograph it was confirmed that the human epidermal corneum was effectively hydrolysed by the enzyme added. So the fragments of protein were removed more efficiently by means of the interfacial reaction of AOS.

• 한국식생활문화학회지
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• 제5권3호
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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.

• 한국식생활문화학회지
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• 제5권3호
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• pp.277-286
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• 1990

조선시대의 조리서를 중심으로 선의 종류와 사용된 재료 및 조리법의 변화, 조리용구, 계량단위, 조리용어, 등을 분석 고찰한 결과를 다음과 같이 요약할 수 있다. 1. 선의 종류는 18가지였다. 그 중 채소류 12가지, 어류 3가지, 육류 1가지, 두류가공품 1가지였다. 2. 선에 사용된 주재료는 다음과 같다. 육류 : 양 채소류 : 배추(배추속대), 동아, 호박, 가지, 오이. 어류 : 민어 두류가공품 : 두부 3. 선에 사용된 부재료는 다음과 같다. 수 조육류 : 쇠고기, 쇠머리, 제육, 영계. 어패류 : 해삼. 전복. 채소류 : 배추(배추속대), 무우, 당근, 오이, 시금치, 미나리. 버섯류 : 표고, 석이, 목이, 느타리. 기타 : 녹두녹말, 밀가루. 4. 선에 사용된 양념류는 다음과 같다. 생강, 마늘, 파, 고추, 초장, 참기름, 꿀, 소금, 소다, 겨자즙, 간장, 기름, 후추, 조미료. 5. 선에 사용된 고명류는 다음과 같다. 잣, 계란, 실고추, 붉은 고추. 6. 선을 만들 때 사용된 재료의 계량단위는 20가지였다. 그 중 용량단위 9가지, 수량단위 6가지, 기타 5가지였다. 7. 선을 만들 때 사용된 기구는 12가지였다. 그 중 많이 사용한 기구는 채반, 채, 솥 등이었다. 8. 선을 만드는데 이용된 조리용어는 18가지였다. 그 중 가열용어 6가지, 써는 용어 12가지였다. 결론적으로 선은 식물성식품을 주재료로 하여, 찜과 같은 방법으로 조리하는 것이라고 하였으나, 본 연구를 통하여 선은 배추, 동아, 호박, 가지, 오이 등의 채소와 소의 양, 민어, 두부 등을 주재료로 하여 수 조육류, 어패류, 버섯류 등 여러 부재료를 양념하여, 주재료의 속에 넣고, 육수에 끓이거나 중탕하여 그릇에 담고, 잣, 계란, 실고추, 붉은 고추로 고명을 얹은 음식이다.

• 한국식품위생안전성학회지
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• 제14권2호
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• pp.201-215
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• 1999

Limited information is available on the acceptability of Korean MRLs(maximum residue limits) and the health risk based on the pesticide exposure by food intake. The aim of this study was to evaluate TMDI(theoretical maximum daily intake) and EDI(estimated daily intake) for Korean by using MRLs, food intake, residue data, and correction factors, and compare with ADI(acceptable daily intake) in order to estimate the health risk based on the pesticide exposure. The study was performed in three steps. In the frist step, the residual pesticides in each category of food were investigated using the pesticide residue analytical data(1995-96) from officially approved organizations and the analytical data for poultry was adopted from Korean food code method. In the second step, TMDI was estimated from MRLs and food factors, and was compared with ADI. In the third step, the effectiveness of each culinary treatment (washing, peeling, steaming, boiling, and salting) was evaluated and EDI was calculated using pesticide residue data, food factor, and correction factor by treatment. TMDI obtained from MRLs and food intake, and food intake was summed as 1,100.99 g, which was 79.1% of total consumption. The percent ratio of TMDI to ADI for 156 pesticides was mostly below 80% and only 30 pesticides exceeded the ADI. In particular, non-treated EDI from pesticide residue data and food intake was summed up to about 43 $\mu\textrm{g}$/day/capita, and the rank was procymidone(8.6 $\mu\textrm{g}$) > maleic hydrazide(8.2 $\mu\textrm{g}$) > EPN(3.7 $\mu\textrm{g}$) > deltamethrin(3.5 $\mu\textrm{g}$) > cypermethrin(3.0 $\mu\textrm{g}$). The treated EDI calculated from pesticide residue data, food intake, and correction factor by culinary treatment was summed up to 13.7 $\mu\textrm{g}$/day/captia. The percentage of ADI was TMDI(79.74%) > non-treated EDI (0.17%) > treated EDI (0.04%), and the exposure level of Korean population to whole pesticides was below the level to produce health risk. Oncogenic risk of five pesticides used in Korea whose oncogenic potency(Q*) was known were assessed from TMDI and treated EDI. Dietary oncogenic risk for Korean was estimated to be 2.0$\times$10-3 on the basis of TMDI, 8.3$\times$10-7 on the basis of treated EDI. The oncogenic risk from TMDI exceeded the risk level(1$\times$10-6) of EPA, whereas the oncogenic risk from treated EDI and real exposure level lower than that of EPA.

• 한국식품과학회지
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• 제44권2호
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• pp.179-184
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• 2012

홍삼 특유의 prosapogenin 성분을 극대화 시키기 위해 홍삼의 증숙, 건조 및 추출 공정을 최적화하여 식초에 첨가할 홍삼 농축액을 제조하였다. 농축액을 0-1%의 범위로 첨가한 홍삼 발효 쌀 식초의 경우 정치 배양 20일차에 초산발효가 종료 되었으며 홍삼 농축액의 함유량이 높을수록 pH 감소속도가 늦고 감소량 또한 control에 비해 적음을 확인 할 수 있었다. 산도의 경우 농축액 농도 별 초산 생성 속도에는 차이는 있으나 농축액 함유량이 산도 변화 량에 큰 영향을 미치지 않았다. 1%의 홍삼 농축액을 후 첨가한 식초의 경우 71.75 mg/g의 조사포닌 함량을 가진 반면에 0-1% 범위의 농축액을 주모에 첨가하여 초산 발효를 동시에 진행한 경우 발효 진행 중 상당한 조사포닌 손실이 있음을 확인하였다. 이 두 식초를 가지고 관능검사를 진행한 결과 향기, 맛 및 전체적인 평가에서 농축액과 초산발효를 동시에 진행시킨 홍삼발효식초가 더 좋은 선호도를 나타내었다.

• 한국식품과학회지
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• 제49권5호
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• pp.532-537
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• 2017

본 연구에서는 조리조건에 따른 은행의 이화학적, 독성 및 항산화적 변화를 살펴보기 위해 삶기, 찌기, 볶기 3가지의 조리법과 각 조리법 별 5가지 조리시간을 설정하여 조리조건에 따라 조리된 은행에 대해 분석을 진행하였다. 은행의 외관 변화를 보기 위해 색도 분석을 진행하였고, 독성은 MPN 함량, 항산화적 변화는 DPPH radical 소거능과 총 페놀 화합물 및 총 플라보노이드 함량을 측정하여 비교하였다. 은행의 외관 변화를 감지할 수 있는 색도의 경우, 볶기가 가장 큰 변화를 보였다. 고온으로 인해 표면이 갈색으로 변하여 L 값이 감소하고 a값이 큰 폭으로 증가하는 경향을 보였다. MPN 함량은 볶기가 단시간 동안 큰 감소를 나타내었으며 특히 8분에서 MPN 함량이 큰 폭으로 감소하였다. DPPH radical 소거능은 11분간 볶은 은행에서 기능이 유의적으로 증가한 뒤 14분까지 생물 및 다른 조리조건에 비해 높은 값을 보였다. 총 페놀 화합물 함량은 30분 이내로 찌거나 11분 이내로 볶았을 때 그 함량이 유의적인 차이 없이 유지되는 것으로 나타났고, 총 플라보노이드 함량은 11분 동안 볶은 은행에서 그 함량이 유의적으로 증가한 뒤 14분까지 높은 값을 나타내었다. 이상의 결과를 바탕으로 조리시간 대비 변화가 크게 나타나는 조리법은 볶기인 것으로 나타났으며, 시간대비 변화가 가장 적은 조리법은 찌기인 것으로 나타났다. 또한 은행의 독성 함량 감소 및 항산화 활성 증가를 위한 최적의 조리 조건은 8분-11분간 볶는 것으로 분석되었다. 본 연구를 통해 서로 다른 조리조건에 따라 은행 속 독성 함량 및 항산화 활성이 변화하는 것을 확인할 수 있었으며, 이러한 변화 양상에 대한 분석은 추후 연구의 기초 자료로서 활용할 수 있을 것으로 사료된다.