• Journal of Physiology & Pathology in Korean Medicine
• /
• v.21 no.2
• /
• pp.353-361
• /
• 2007

This study searched the medical thought of Cheon Sun Eui (全循義). The relavance of his writings with the modern Korean Traditional Medicine, the science of food and nutrition, and the living science. His medical philosophy which was expressed in SikRyoChanYo(食療贊要), SanGaYoGok(山家要錄), ChimGuTaeKIlPeonJip(鍼灸澤日編集), etc., was investigated. The purpose of SikRyoChanYo(食療贊要) was to describe the food therapeutics before using drugs for treatment of diseases and stress the prevention of illness using foods. Second, he mentioned the science of breeding of plants and the method of food storage in his writing, SanGaYoGok(山家要錄). In this writings, the method of preparing and processing foods, storage of foods, fermentation of foods, the science of breeding of plants, etc., was mentioned. So, he could be called as a scientist. Also, he stressed the importance of food in maintaining health and curing illness in this book. Third, he wrote the good and bad luck of time and the day of getting away from the bad luck when the acupuncture and moxibustion was performed. In ChimGuTaeKIlPeonJip(鍼灸澤日編集), he reflected together the energy changes of nature and body in performing therapeutics.

• Journal of Korean Medical classics
• /
• v.37 no.2
• /
• pp.77-99
• /
• 2024

Objectives : This study examined the possibility of therapeutic application of natural pigments in the Joseon Period other than aesthetic purposes. Methods : The medicinal properties of natural pigments as written in the texts Sangayorok, Gyuhapchongseo, Imwongyeongjeji were searched and analyzed in the texts Bencaogangmu, Encyclopedia of Eastern Medicine, and the Encyclopedia of Chinese Medicinals focusing on their Qi, flavor, effects and application. Of the conditions they treated, we examined whether they treated skin conditions using external application. The Korean Medical effects of these pigments were examined based on the content of the skin chapter of the Donguibogam. Results : We were able to extract 47 kinds of natural pigments, most of which had cold nature and bitter tasting properties. In addition, most of the pigments had the effect of treating skin conditions, illnesses due to micro-organisms, and of detoxifying. Conclusions : After consideration of medicinal properties and effects of the herbs that were used as pigments in the Joseon period, it could be concluded that as these herbs not only function as pigments but also hold properties that prevent skin conditions, their therapeutic functions could have been considered when using them as pigments.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.6
• /
• pp.853-862
• /
• 2011

We reproduced and investigated the quality characteristics of Samhaeju (one type of Korean traditional rice wine), which has been described in ancient documents. During fermentation, the room temperature was $9.1{\sim}25.0{\circ}C$, and each treatment's material temperature was $11.7{\sim}23^{\circ}C$. As the fermentation proceeded, the pH rapidly decreased (initial pH was 6.6~6.9) and rose gradually from the 18th day. Titratable acidity and amino acidity slowly increased in general. Regarding soluble solid contents, there were various change patterns depending on the production method, and they were affected by initial room temperature. In the treatments using 1 (Sang-ga-yo-rok), 3 (Eum-sik-di-mi-bang), 7 (Jo-sun-mu-ssang-sin-sik-yo-ri-je-beop), 8 (Sang-ga-yo-rok $15^{\circ}C$), reducing sugar contents decreased rapidly after 1st mashing day and then increased slightly after 2nd mashing. The alcohol content increased as the fermentation proceeded, and most of the treatments produced 1/2 the amount of total alcohol content before the 2nd mashing day, followed by a slight increase until the end of fermentation (about 100 days from the 2nd mashing day). In the sensory evaluation, Samhaeju using methods 2, 4, 5, and 6 got high scores and had much reducing sugar contents than other treatments. Among the seven manufacturing processes, method 2 was relatively simple and got the highest score in the sensory evaluation. Therefore, method 2 would be suitable for industrialization and popularization of Korean traditional alcoholic beverage.

• Food Science and Preservation
• /
• v.20 no.1
• /
• pp.127-133
• /
• 2013

The quality characteristics of Hwanggeumju (a type of traditional Korean rice wine), which has been described in an ancient document (Sangayorok), were investigated. During its fermentation, its pH gradually decreased from 4.23 to 3.96); and after four days of fermentation, its sugar content significantly decreased. After seven days, its alcohol content rapidly increased to 15.8 percent. Its major organic acid is lactic acid, but malic, succinic, citric and acetic acid were also detected in it. The free amino acid analysis showed relatively high alanine, arginine, asparagine, glutamic acid and leucine contents. The sensory evaluation resulted in high scores for color, turbidity and taste.