• Korean Journal of Food Science and Technology
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• v.10 no.3
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• pp.344-349
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• 1978

Rheological properties of Yangeng were studied by compression test with rheometer. The viscoel-asticity changed at strain 0.22 at the tested rate of strain. The optimum temperature and solid content for structure formation were $40^{\circ}C$ and Brix 70 respectively. The time-temperature dependency of rheological properties were empirically formulated.

• Food Science and Preservation
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• v.9 no.3
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• pp.309-314
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• 2002

Safflower Yangengs were prepared with composite dried powder of small red bean(Phaseolus radiatus L.) containing various ratios of safflower(Carthamus tinctorius L.) seed powder sifted through 20, 35, 45 and 60 mesh size and kinds of mixed water, their cooking characteristics were evaluated. Water content and water activity of cooked products were increased as the content and sieve mesh number of safflower seed powder increasing from 5%, 20 mesh to 20%, 60mesh, respectively. Color values of yangeng were increased in green tea extract mixed water. Rheological properties of yangengs were measured by compression test with texture analyzer, as results, hardness and fracturability increased that were shown in high content and high mesh number sifted safflower seed powder, but adhesiveness and springiness decreased, respectively. From the sensory evaluation test for yangeng, sensory scores were good scores in more mesh number sifted powder addition, especially overall acceptance, texture and fracturability. The 45mesh and 15% powder added yangeng was noted as having high sensory scores and preferable acceptability in sensory evaluation.

• Journal of Oriental Neuropsychiatry
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• v.20 no.4
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• pp.53-61
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• 2009

Objectives : Yangseng is a traditional healthcare regimen on the promotion of health and prevention of illnesses by means of specific principles and methods for the purpose of living a long and healthy life. The purpose of this study was to investigate the relationship of actual health and Yangseng in urban elderly for the promotion of health and prevention of illness. Methods : The subjects of this study were 393 elderly (male 139, female 254) who lives in Kochang, Cheonbuk, Korea. The questions about their health and Yangseng was asked by survey personnels. Results : In this survey, many of the urban elderly have osteoarthritis 54.45%, Herniated nucleus pulposus 45.04%, osteoporosis 32.06%, hypertention 37.40%, diabetes 17.05%. Most of them had pain in the body 82.7%, and reported fatigues 78.63%, stress 18.32%, and depression and anxiety 49.11%. The score of Yangeng was significantly higher in the group who don't have osteoarthirtis, fatigue, depression and anxiety than in the group who have those. The average of the total score of Yangsen was $100.61{\pm}16.08$. There was significant difference in Yangseng score according to osteoarthritis, fatigues, and depression and anxiety, while the score of Yangsen in the diabetes group was higher than that in the non-diabetes group. Conclusions : Above results could be used for planning the public healthcare programs and Yangseng promoting program based on Korean traditional medicine.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.111-118
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• 1994

The purpose of this study was to understand dietaty culture of the Buddhist priesthood in Seoul and Kyungnam. This survey was carried out through questionnaries and the subjects were 26 temples and hermitages. The results of this study can be summarized as follow: 1. Most of the Buddhist priesthood takes meal three times for a day regularly. The substitution food was used mainly rice gruel, fruits, powder of roasted grain, kinds of cookie and confectionary, kinds of steamed dish and milk. 2. The seasoning substances were used necessarily soy sauce, soybean paste, salt and sesame, sesame oil, vegetable oil, and used rarely Jepi powder, red powder, chinese pepper and M.S.G. 3. Eating table was used chiefly for Buddhist priethood and a vistor, and tea and cookie, D'ock, noodle were used often. Event and party foods of temple were used Bibimbab, Ogokbab, Yagbab, D'ockguk, soybean of noodle. 4. Offering food to Buddha was used to Five-offered to Buddha(香, 燈, 茶, 果, 米) primarily and religious food was used scarcely. 5. Special food was used D'ock, hand made cookie and confectionaries, kinds of chinish medicine tea and pine needle tea. Injulmi and Julpyun were prepared most frequently, and used to mixed rice flour with mugwort now and then. Coating and filling powders for D'ock were used to red bean, mung bean and soy bean. Kinds of hand made cookie were Yagkwa, Kangjeong, Dasik, Jungkwa and Yangeng. Beverages were thick hot beverage, kinds of leaf tea, chilled beverage, Yaksu mixed with soy sauce and bamboo salt, kinds of chinese medicine tea, milk and milk products and pine needles tea. 6. Preserved foods were used edible mountain herbs and seaweeds in drying and frying.