• 한국작물학회지
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• 제51권spc1호
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• pp.204-208
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• 2006

안토시아닌 색소가 다량 함유된 자색고구마를 이용하여 음료, 와인을 제조하는 방법과 음료, 와인, 분말, 식초, 색소의 저장기간별 색소 안정성을 구명코자 시험을 수행한 결과를 요약하면 다음과 같다. 1. 자색고구마 음료는 총고형분 15.6%, 당도 $11.8\;Brix^{\circ}%$, pH 4.1이었고, 와인은 알코올 12.6%, 당도 $7.8\;Brix^{\circ}%$, pH 4.9이었다. 음료와 와인의 색소 안정성은 4개월 저장 후에도 제조 시와 별다른 차이가 없었다. 2. 자색고구마 90% + 유자 5% + 벌꿀 5%로 조제한 음료가 자색고구마 100%나 자색고구마 80% + 유자 10% + 벌꿀 10%에 비하여 기호도가 높았고, 숙성온도는 $30^{\circ}C$에 비하여 $45^{\circ}C$가 더 높은 기호도를 보였다. 3. 자색고구마의 분말과 식초, 색소는 4개월 저장 후에도 색도의 변화가 없어 높은 안정성을 보였다.

• 한국식생활문화학회지
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• 제29권6호
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• pp.499-510
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• 2014

This study examined the food culture of the Koryo Dynasty during the early 13th century based on the records of wooden tablets and marine relics from the 1st and 2nd ships of Mado wrecked at sea off Taean while sailing for Gaegyeong containing various types of grain paid as taxes and tributes. The recipients of the cargo on the 1st ship of Mado were bureaucrats living in Gaegyeong during the period of the military regime of the Koryo Dynasty, and the place of embarkation was the inlet around Haenam (Juksan Prefecture) and Naju (Hoijin Prefecture) in Jolla-do. On wooden tablets were recorded 37 items of rice, cereal, and fermented foods. The measures used in the records were seok [石-20 du (斗)] for cereal, seok [15 du, 20 du] for fermented soybean paste, and pot (缸) and volume (斗) for salted fish. The places of embarkation on the 2nd ship of Mado were Jeongeup (Gobu Prefecture), Gochang (Jangsa Prefecture, Musong Prefecture), etc. On wooden tablets were recorded 29 items of rice, cereal, fermented foods, seasame oil, and honey. The volume measure for yeast guk (麴), the fermentative organism for rice wine, was nang [囊-geun (斤)], and the measure for sesame oil and honey, which were materials of oil-and-honey pastries and confections, was joon (樽-seong, 盛). Honey and sesame oil were luxury foods for the upper-class people of the Koryo Dynasty, and they were carried in high-quality inlaid celadon vases in Meibyung style. Food names and measures written on wooden tablets and actual artifacts found in the 1st and 2nd ships of Mado are valuable materials for research into agriculture, cereal, and fermented foods of the Koryo Dynasty in the early 13th century. Besides, relics such as grains and bones of fish and animals from the Koryo Dynasty are expected to provide crucial information usable in studies on food history of the Korean Peninsula.

• 한방안이비인후피부과학회지
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• 제16권3호
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• pp.38-67
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• 2003

The burn is acute skin injury caused by fire, hot water. steam. hot oil, sour and salty. It is occurred frequently in the daily life as well as oriental therapy like moxibustion therapy, physical therapy. Nevertheless, medical treatment of the burn is almost dependent on western cure. So we chose the oriental medicine textbooks and the oriental medicine journals that were dealing with the drugs, processing the drugs. peculiar treatment put first external cure. The results were as follows; 1. The burn is acute skin injury caused by fire, hot water, steam, hot oil, sour and salty. 2. The burn cause blisters, irritability and restlessness, nausea, dryness of mouth, constipation, in case of serious, coma, dyspnea and death. The early stage of the burn, blisters form by skin damage and they burst into skin ulceration from which pus issues, the latter term, the wound form scab and healed up. 3. In a light case, medical treatment of the burn was used external treatment by medicine for externalism use, in a serious case, it was used both as an internal remedy and medicine for outward application. Also in the early stage, it was careful of using the cold and cool medicine, as the process of healing, it was used alleviating pain, detoxicating, moistening the skin, growing muscle and skin, convergence, evacuating pus, regeneration of the tissue, strengthen the spleen and nourishing the stomach. 4. The external treatment medication is Herba Ephedrae Oil(麻油), Radix ET Rhizoma Rhei(大黃), Glauberitum(寒水石), Water(水), Pig OiI(猪油), Pig Fat(猪脂), Radix Angelicae Gigantis(當歸), Rhizoma Coptidis(黃連), Cortex Phellodindri(黃栢). The White of an Egg(鷄子淸), Raw Honey(生蜜), Honey(蜜), Wine(酒), Etc. It is mostly the cold and cool medications. 5. Soft extracted and powered dosage form in external treatment is much used. The soft extracted form(32times used) are mostly Chung Ryang paste(淸凉膏) and Fructus Papaveris paste(罌粟膏). The powered form(30times used) are mostly Bingsang Powder(氷霜散), Bosaenggugo Powder(保生救苦散), Sahwang Powder(四黃散). The others is much a various powder adding solvent. 6. If varicella stage, erosion after varicella stage, oozing stage and extreme pain stage, the powder adding solvent is much used. If little oozing stage. ulcering stage, scabing stage and a chronic stage, Soft extracted dosage form is much used. 7. The most many(26.65%) used method is that apply each medication power mixed water(水), wine(酒), honey(蜜) in a wounded part.

• 한국식생활문화학회지
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• 제1권4호
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• pp.321-333
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• 1986

This study was designed to establish Korean food culture by analizing in sets of Jinyounuigue, Jinchanuigue, and Jinjarkuigue which were the records of royal party procedures in Yi-dynasty. Korean rice cakes were classified into 13 groups in this study; mesirudock 15, chasirudock 12, hapbyung 1, hybyung 1, japkwabyung 1, joak 7, danja 4, sansam 3, jeoungbyung 1, hybyung 1, japkwabyung 1, joak 7, danja 4, sansam 3, jeoungbyung 1, julbyung 5, gapibyung 1, hwajun 1, sanbyung 1 etc. all of 53 different kinds of Korean rice cakes. Food materials were highly milled rice, milled glutinous rice, small red beans, soybeans, chestnuts, jujube, pinenuts, jinkgonut, powder of shingamcho, manna lichen, laver, cinnamon, starch, mugwore, honey, sesamoil, pepper, wine, natural red color, natural yellow color etc.

• 한국식생활문화학회지
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• 제1권3호
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• pp.197-209
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• 1986

This study was conducted to establish Korean food culture by analizing in sets of Jinyounigue (進宴儀軌), Jinchanuigue (進饌儀軌), and Jinjarkuigue (進酌儀軌) which were the records of royal party procedures in Yi-Dynasity. Korean desserts were 141 kinds and could be classified into 8 groups such as Yoomilkwa(油蜜菓)16, Gangjung(强精) 51, Dasikl(茶食) 13, Jungkwa(正菓) 22, Suksilkwa(熟實菓) 7, Byung(餠) 8, Dang(糖) 28, Junyak(煎藥) 1. Food materials were fruits, fruit vegetables, roots, cereals, wine, pepper, cinnamon, ginger powder, pine spike, maximowiczia chinensis, fruit of buckthorn, cape jasmine, japanese touchwood, green bean, sesame oil, honey, salt, sesame, rouge and so on.

• 대한본초학회지
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• 제20권2호
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• pp.181-191
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• 2005

Objectives : This research examined about dietary therapy on the constipation based on the literary findings, for clinical treatment and prevention of the constipation. Methods : This Research examined on histories, compositions, applications, and effects of the constipation on about 100 cases of dietary therapy of the constipation from recent Chinese literatures Results : 1. Various vegetables, animals and mineral materials including herbs, grains, vegetables, fruits, food and drink were used for the dietary therapy. 2. Methods of the preparation for use as therapeutics were decoction, pulvis, gruel, medicinal wine, cake, tea, paste and gelatin and etc. 3. Frequently used materials were sesame oil, honey, ear mushroom, shiitake mushroom, kelp, walnut seed, hemp seed, groundnut, glutinous rice, apricot stone, yellow bean peel, radish, potato, spinage, and spring onion. Conclusion : Though dietary therapy for the constipation is not based on clinical or experimental data, but through experience. It is mostly based on Yin-Yang and five elements, visceral manifestation, channels and their collateral channels and chinese herbal medicine theories. If we use them properly according to oriental medicine method, it will be effective on treating and preventing the constipation.

• 대한약침학회지
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• 제9권2호
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• pp.155-166
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• 2006

Objectives : This research examined about dietary therapy on the diarrhea based on the literary findings, for clinical treatment and prevention of the diarrhea. Methods : This Research examined on histories, compositions, applications, and effects of the diarrhea on about 100 cases of dietary therapy of the diarrhea from recent Chinese literatures Results : 1. Various vegetables, animals and mineral materials including herbs, grains, vegetables, fruits, food and drink were used for the dietary therapy. 2. Methods of the preparation for use as therapeutics were decoction, pulvis, gruel, medicinal wine, cake, tea, paste and gelatin and etc. 3. Frequently used materials were sesame oil, honey, ear mushroom, shiitake mushroom, kelp, walnut seed, hemp seed, groundnut, glutinous rice, apricot stone, yellow bean peel, radish, potato, spinage, and spring onion. Conclusion : Though dietary therapy for the diarrhea is not based on clinical or experimental data, but through experience. It is mostly based on Yin-Yang and five elements, visceral manifestation, channels and their collateral channels and chinese herbal medicine theories. If we use them properly according to oriental medicine method, it will be effective on treating and preventing the diarrhea.

• 한국식품조리과학회지
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• 제22권1호
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• pp.22-29
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• 2006

삼백초 추출물을 0.4% 첨가한 요구르트의 제조시 유고형분 함량을 14%, 16%, 18%로 달리하여 pH 및 산도를 측정한 결과 각 구별 유의적인 차이를 보이지 않았으나, 점도의 경우 18% 첨가구에서 가장 높은 점도 값을 나타내어 드레싱의 제조시의 발효기질 함량을 18%로 결정하였다. 삼백초 요구르트를 첨가한 드레싱의 최적 제조공정조건을 알아보기 위하여 반응표면분석을 이용하였다. 삼백초 요구르트 드레싱 제조를 위해 가장 영향을 미치는 요인 변수로 요구르트 첨가량을 (30, 40, 50, 60 및 70 g), 마요네즈첨가량 (6, 12, 18, 24 및 30 g) 소금 (0.1, 0.3, 0.5, 0.7 및 0.9 g)에 대하여 중심합성계획을 하였다. 그리고 드레싱의 관능적 특성을 최적화하기 위해 각 제조 조건별 색, 향기, 맛, 조직감, 후맛, 전체적인 기호도에 대한 contour map을 superimposing하여 최적 제조조건 범위를 예측하였다. 그 결과 삼백초 요구르트 드레싱 제조의 최적배합비율은 요구르트 61.20%, 마요네즈 23.50%, 소금 0.58%, honey 11.75%, mustard 1.76%, tabasco pepper sauce 0.23%, white wine 0.94% 및 white pepper 0.04%로 나타났다.

• 한국식품저장유통학회지
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• 제18권5호
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• pp.773-778
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• 2011

본 연구에서는 감귤 가수분해물에 각각의 당(설탕, 꿀, 과당, 플락토올리고당)으로 보당하여 알코올발효 특성을 조사하였다. 그 결과, 알코올 함량은 모든 보당구에서 큰 차이가 없었다. 주요 유리당으로는 fructose, glucose, sucrose 및 maltose가 검출되었다. 특히 설탕 보당구에서 fructose 및 glucose 함량이 높게 나타났다. 감귤와인의 주요 유기산은 lactic, citric 및 malic acid로 총 3종이 검출되었다. 관능적 기호특성을 비교한 결과, 향은 설탕 보당구에서 5.1로 가장 높은 기호특성을 보였으나 시료들간의 유의적인 차이는 없었다. 색, 맛 및 전반적 기호도는 설탕 보당구에서 가장 높은 기호특성을 보였고 꿀, 과당, 플락토올리고당 순이었다. 따라서 향후 숙성과정 및 복합당을 활용한 품질 및 관능적 기호도 향상에 관한 연구가 요구되었다.

• 동아시아식생활학회지
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• 제9권2호
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• pp.149-160
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• 1999

This paper is intended to find out what kinds of fruits are mentioned in the Bible and how they were used in those days. It has also analyzed in what terms they are expressed in the Korean Version of the Bible and studied agricultural regulations involved in the religion, and allegorical uses of the fruits. Olives were the primary fruit in the economy of the ancient times, followed by figs and vines. In addition, there are mentioned in the Bible almonds, apples, dates. mulberries and pomegranates. Olive trees have been grown for more than six thousand years. The Hebrew word. Zayit is mentioned in the Bible more than fifty times. Olive trees are not so beautiful in themselves but as they give us humans abundant reap and a lot of oil, they have been thought to be beautiful. Olive trees grow well on the seaside in the salty air and fog. Vines began to grown as early as in the Bronze Age(the period of 3000 to 2000 B.C.). In Northern Greece, grape seeds were found to belong to the year 4500 B.C. or so. The vine gardens produced raisins and wine as well as vines. Figs are the fruit which are first mentioned in the Bible(Genesis 3:7) and they were the precious product of the Palestine people, which is described in Deuteronomy 8:8. Figs are sweet and watery and can easily quench thirst on hot summer days. They were used for cookies and wine in the raw or dried state. An apple, which is tappuah in Hebrew, is mentioned as 'Sagwa' six times in the Revised Korean Version, and in the Korean Joint Version it is twice mentioned as 'Sagwa' and as 'Neungum' four times. In ASV and KJV, 'apple' appears eleven times. which is because' the apple of eye' is translated in the 'Nun-dong-ja(the pupil of the eye)'In the Korean Version. 'Sagwa(apple)'of Proverb 25:11, the Song of Songs 2:3, 2:5, 7:8, 8:5 and Joel 1 :12 have been thought to be doubtful. because apple trees cannot be grown in the areas mentioned in the Bible. Some maintain that the apples in the Bible refer to apricots(Prunus armeniaca, Citrus medica L.) or golden oranges (Citrus sinensis L. Obsbeck) which is confusing. In the Revised Korean Version, 'Salgu(apricots)' appears eight times while ASV and KJV translate almond into 'Salgu'. So since translating a genuine apricot into 'Salgu' can be confusing, a great care should be taken in the translation into Korean. Some hold that as some papyri arround the year 1200 B.C. describes pomegranate, apple, olive and fig trees growing on the Nile delta, tappuah rightly refers to 'Sagwa(apple)' In the Korean Joint Version, Sagwa and Neungum are used together to refer to the same fruit, which should be avoided. It is desirable to use the same word for the same thing. Sagwa' showing up six times In the HeL.Ised Korean Version should all be replaced by 'Neungum' Dates symbolized peace and abundance were used for food in the raw or dried state, and were made into honey. Pomegranates can be eaten in the raw state and be used for sherbets and wine. Juice made of promegranates can be mixed with wine and drunk.