• Journal of Society of Preventive Korean Medicine
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• v.18 no.1
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• pp.93-101
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• 2014

Objective : The aim of this study is to analyze medicinal herbs, the ingredients of traditional Korean liquor, focusing on efficacy in the traditional Korean medicine. Through this study, for vitalizing traditional Korean liquor market, the researchers attempt to explain the superiority of traditional Korean liquor and the advantages of using herbs to brew alcoholic beverages. Method : We conducted a research targeting traditional Korean liquors in domestic market from July through september 2012, and finally 70 kinds of liquor were selected and analyzed. Results : Among traditional liquors, fermented liquors are most common. When comparing regions of brewery, the central region of Korea, Gyeonggi-do and Chungcheongnam-do, is major brew area. 37 liquors contain just one medicinal herb. followed 10 liquors contain two medicinal herbs. The most frequently used medicinal herb is Ginseng Radix. And Lycii Fructus, Schisandrae Fructus, Angelicae Gigantis Radix and Chrysanthemi Indici Flos are well used medicinal herbs to brew traditional liquors. In the classification of efficacy of medicinal herbs, tonifying and replenishing medicinal herbs are most popular as ingredients in the traditional alcohols, astringent medicinal herbs, exterior releasing medicinal herbs and heat clearing medicinal herbs are also frequently used. Investigation of tastes and properties of the herbs, it reached a conclusion as below: sweet taste is most common, followed by sour taste and bitter taste. Warm property is account for 50% approximately, followed by cold property. Conclusion : Medicinal herbs have been widely used in the traditional Korean liquor. It came out into the open that the liquor with medicinal herbs is very good for our body in terms of longevity and invigoration. However, liquor consumers concern about not only the efficacy but also the taste, scent and color. Therefore, further study about these things would be required to demonstrate the superiority of the traditional Korean liquor.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.210-215
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• 1995

Korean medicinal herbs -sasam, gilkyung, jakyak, danggwi, hwangki and chunkung were soaked to the distillate of Korean rice wine for 75 days. The alcohol concentration of distillate, soaking media was adjusted to 45, 35, and 25% respectively with distilled water. Changes in alcohol concentration, pH, optical density, concentration of peoniflorin and decursin were analyzed. Quality of the final product was determined by sensory evaluation. Alcohol concentration was rapidly decreased but pH increased in 15 days and thereafter they showed slow decrease. Decrease of alcohol concentration was affected by the kind of herb and alcohol concentration of soaking media. The strongest effect was observed from danggwi and low alcohol concentration. Concentration of paeoniflorin and decursin, an index component of jakyak and danggwi respectively, showed the similar trend of decrease after increase to maximum concentration. From the sensory evaluation, the best overall quality was obtained from liquors made from 45% alcohol concentration. The quality was decreased in the order of sasam, jakyak, chunkung and hwanggi.

• Journal of Society of Preventive Korean Medicine
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• v.23 no.1
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• pp.49-59
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• 2019

Objective : We searched and collected the various ways of taking medicine in Naegyeong, Dongeuibogam and studied the possibilities to apply the traditional ways of taking medicine to the current way of taking medicine. Method : We collected all the ways of taking medicine in Naegyeong and classified the ways according to the relative importance, urgency, pathosis, time of disease, and, the conditions of patients. Result : Medicinal forms are decoction, pills, trituration, and thin porridge. Various kinds of water and the prepared rice forms were used. A single herb was boiled and its water was used to take the medicine. Also, liquor and honey were used to take medicine. More than two herbs or special prescriptions were boiled and the extract water was taken. The same medicine was taken by different boiled water according to the condition and age of a patient, time, acute or chronic illness, and, severe or mild disease. Conclusion : There are a lot of pills and trituration prescriptions in Naegyeong, Dongeuibogam. Water, various rice preparations, and several herbs are used to take these prescriptions. The reason is that these ways of taking medicine promote the medicinal effect and fast treatment to maximize the medicinal effects. From now on, the in-depth and mutilple studies are needed based on this research.

• Journal of The Korean Society of Clinical Toxicology
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• v.4 no.2
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• pp.143-146
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• 2006

Historically, the common folk have made use of various wild herbs for both food and medicinal purposes. However, the misuse of these wild herbs can lead to adverse consequences, including severe poisoning in some cases. In cases of poisoning from wild herbs, patients can exhibit a variety of symptoms depending on the herbs involved, which in addition to gastrointestinal symptoms may include hemodynamic alteration and abnormal neurologic signs. In the present case, two patients were admitted to the emergency room with symptoms of toxicity after consuming Rhododendron brachycarpum liquor. Rhododendron brachycarpum and other wild herbs contain the toxic material grayanotoxin. Because of its serious toxic symptoms, great caution must be exercised in using rhododendrons for food and medicinal purposes.

• The Korean Journal of Food And Nutrition
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• v.13 no.5
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• pp.490-505
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• 2000

Mugwort (Artemisia sp.) abounds on hedgebank, waysides and grassy places in most part of Europe, Asia and Northern America. This herb has long been associated with witch-craft and magic as a protective charm. Mugwort has been a value as a foodstuff of relieving famine. Proximate composition of mugwort is similar to green vegetables, but it has high level in calcium, potassium and vitamin A content. For medicinal uses, the leaves are harvested twice in spring and autumn before the plant comes into flower and are dried for later uses. Aqueous or organic solvents extracts often have physiologically active constituents. Some extracts of mugwort include cineol, thujone, borneol, camphor, caryophyllene, coumarin, cubebene, pinene, linalool, absinthin etc. The dried leaves have traditionally been used as an antihelmintic, anti-inflammatory, antispasmodic, antitumor, hepatic stimulant, chologogue, emmenagogue, febrifuge, stomachic, tonic etc. Mugwort has been used the dried or green leaves as a flavoring and coloring agents for tea, cake. pastry, bread, noodle, alcoholic liquor, soap and hygienic band.