• 대한본초학회지
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• 제30권5호
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• pp.1-6
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• 2015

Objectives : Vertigo is a sensation of spinning while stationary. It is commonly associated with nausea or vomiting, unsteadiness (postural instability), falls. It can affect a person's thoughts and life style. Recurrent episodes in those with vertigo are common and frequently impair the quality of life. The purpose of this study was to report the clinical effects of herbal medicine on vertigo.Methods : We employed oriental medical treatments; herbal-medication (Banhabaekchulcheonma-tang gamibang), acupuncture and moxibustion. At the same time, the blood cupping therapy in the neck area was applied. We treated the patients two or three times a week with oriental therapy methods. They took medicine three times a day after a meal. During taking medicine, we let the patients avoid fatty food, flour based food, and alcohol. We determined the course of treatment with visual analogue scale (VAS). We let them respond to a VAS item between 0 and 10 point continuously. The symptoms that we evaluated were vertigo, headache, chest discomfort, nausea and vomiting.Results : After taking treatment - acupuncture and moxibustion during some period and taking herbal-medicine, the VAS scale was gradually getting decreased. Generally the symptom of vomitting and nausea was eased at first, and then the symptom of chest discomfort, headache, vertigo was relieved.Conclusions : Banhabaekchulcheonma-tang gamibang was effective in the treatment of vertigo and its related symptoms, headache, chest discomfort, nausea and vomiting.

• 한국식품과학회지
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• 제41권6호
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• pp.668-672
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• 2009

고아미쌀에서 분리해낸 전분에 octenyl succinic anhydride기를 도입하여 에스테르화한 후 $130^{\circ}C$에서 2시간 열처리하여 변성전분을 제조하고 이를 밀가루와 50:50으로 섞어 제조한 쿠키는 밀가루만을 사용한 쿠키와 비교해볼 때 혈당상승을 지연시키는 효과가 컸으나 쿠키의 단단함과 바삭거림은 많이 떨어졌다. 쿠키의 선호도는 색이나 고소한 냄새보다는 경도와 바삭거림과 같은 조직감 특성에 많이 좌우되므로 조직감 향상을 위해 밀가루와 변성전분을 50:50으로 섞은 후 총 가루함량의 0.5%에 해당하는 xanthan 검을 첨가하여 반죽을 만들고 쿠키를 제조하면 검류와 전분의 상호작용으로 인해 단단함과 바삭거림 등 조직감의 향상과 함께 당지수를 효과적으로 낮춰 당뇨환자들의 간식으로 소비될 수 있을 것으로 기대된다. 본 실험에 사용된 변성전분은 당지수를 충분히 감소시킬 수 있으므로 쿠키뿐 아니라 혈당조절이 필요한 식품에 밀가루를 대체할 식품소재로 사용될 수 있을 것이며, 동시에 고아미 쌀의 소비도 증가시킬 수 있을 것으로 생각된다.

• 한국조리학회지
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• 제24권1호
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• pp.96-104
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• 2018

The purpose of this study was to promote consumption of rice through production of jeungpyun added with blueberry attracting attention as a functional food material and to develop a functional blueberry supplement suited to the preference of Westernized consumers. For that pupose, we performed physicochemical quality test and sensory test after preparing the jeungpyun added with blueberry powder based on a ratio of 1%, 2%, 3%, and 4% of rice flour. The results of this experiment can be summarized as follows. When the addition of blueberry powder increased, the moisture content in jeungpyun decreased, but there was no significant difference between the samples. The lightness and the yellowness related to chromaticity decreased and redness increased when the addition of blueberry powder increased. The pH of the dough in jeungpyun increased significantly (p<0.001) when addition of blueberry powder increased. As the fermentation progressed, the pH tended to decline. The volume of dough decreased when addition of blueberry powder increased. The volume was the highest after the first fermentation, and decreased after the second fermentation. Viscosity decreased significantly as the addition of blueberry powder increased, and increased as fermentation time increased, and decreased after the third fermentation. A test was conducted to determine difference in characteristics, and the results showed that the color intensity, cell uniformity, blueberry flavor and sweetness were strong when the addition of blueberry powder increased. The results of preference test showed that JB3 containing 3% blueberry powder had the best appearance, flavor and overall acceptance.

• 한국식품과학회지
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• 제47권2호
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• pp.211-216
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• 2015

카레분말의 주원료인 강황을 유과 제조에 이용함으로써 유과의 기능성을 향상시켜 노인용 간식으로 발전시키려는 목적으로 찹쌀가루의 각각 5, 10, 15, 20%를 카레분말로 대체하여 유과를 제조한 결과, 카레분말의 첨가량이 많아질수록 경도는 증가하였으나, 바삭함에는 유의적 차이가 없었다. 색은 카레분말 첨가량에 비례하여 노란색이 유의적으로 증가하였고, 과산화물가와 산가를 측정한 결과 카레분말을 15% 이상 첨가할 경우, 효과적으로 유과의 산패를 억제할 수 있었다. 관능검사결과, 카레분말을 첨가한 유과는 첨가하지 않은 대조군에 비해 관능적 특성이 향상되었으나, 20% 첨가한 경우 짠 맛이 두드러지게 나타났다. 여러 특성들을 종합해 본 결과, 유과에 첨가하는 카레분말의 양은 찹쌀가루의 15%가 가장 적당한 것으로 보여진다.

• 한국식생활문화학회지
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• 제11권1호
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• pp.83-96
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• 1996

The purpose of this paper is to examine the various kinds of recipes of pheasant through classical cookbooks written from 1670 to 1943 which are the basic materials to the meat cooking. The recipes of pheasant are found 39 times in the literature, which can be classified into eleven groups. Chronologically, the recipe of mandu (ravioli) was first appeared, and guk, tang (soup), kui (roasted), jang (salted meat), chim (steamed), po (dried meat), whe (raw meat), gijim (boiled in soy sauce), cho (sparkly heated in soy sauce and sugar), jolim (hard boiled in soy sauce), and jungol (meat with vegetable cooked in pan) followed in the records. Kui was the most popular one with the frequency of 43.6%, which proves that kui is the most suitable one for pheasant among all of recipes. Mandu and guk, tang were 10.2%, chim and po were found with the same rate of 7.7% and the next ones were jang, gijim, cho, and jungol with the rate of 2.6%. The recipes of pheasant were recorded much less than those of beef, chicken, pork, lamb, and dog meat. Particularly, in comparison with chicken belonging to fowls, the frequency of pheasant cooking did not reach even to one third of that. The Korean recipes of pheasant have been independently developed with originality, having nothing to do with the Chinese ones. The recipes of pheasant before the late 1800s have based on the strict recipe principles along with the spirit of art and sincerity, but they were deteriorated to simple and easy ones discarding principles. The main ingredient was the flesh of pheasant and the sub-ingredients such as flour, pinenut, buckwheat powder, and mushroom were included in common. In additon, oil, soy sauce, black pepper, and stone leek were frequently used as main seasonings.

• 대한본초학회지
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• 제29권5호
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• pp.17-21
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• 2014

Objectives : Hypothyroidism is a common endocrine disorder in which the thyroid gland does not produce enough thyroid hormone. It can cause a number of symptoms, such as tiredness, poor ability to tolerate cold, and weight gain. The purpose of this study was to report the clinical effects of herbal medicine on hypothyroidism. Methods : We employed oriental medical treatments; herbal-medication (Saenggangeonbi - tang gamibang), acupuncture and moxibustion. At the same time, the patient started to exercise. We treated the patient two or three times a week with oriental therapy method. She took medicine three times a day after a meal. During taking medicine, we let the patient avoid fatty food, flour based food, and alcohol. The symptoms and normalization of the thyroxine and TSH levels are important points of evaluating the patient's condition. So the patient measured the body weight and took a blood test a time per two months and compared the results with previous results. Results : After taking treatment - acupuncture and moxibustion during 6 months - and taking herbal-medicine, the level of TSH, fT4, T4 and T3 became normalized. The body weight was decreased about 18 pounds. In advance, the symptom of tiredness, edema was much improved. Conclusion : Herbal medicine (Saenggangeonbi-tang gamibang) was effective in the treatment of hypothyroidism and it helped to normalize the level of TSH, fT4, T4 AND T3.

• 대한본초학회지
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• 제29권4호
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• pp.9-12
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• 2014

Objectives : Atopic dermatitis is a skin problem that causes dry skin, intense itching, and then a red, raised rash. It may be a long-lasting (chronic) skin problem that requires more than one treatment. The cause of atopic dermatitis isn't clear, but it affects the skin's ability to hold moisture. The skin becomes dry, itchy, and easily irritated. The purpose of this study was to report the clinical effects of herbal medicine on atopic dermatitis. Methods : We employed oriental medical treatments; herbal-medication (Cheonggisanbyeonbang), acupuncture, moxibustion and cupping therapy. At the same time, the patient sweated out the skin poison. We treated him two times a week with oriental therapy method. He took medicine three times a day after a meal. During taking medicine, we let him avoid fatty food, flour based food, and alcohol. We took a picture the patient's body parts and compared the symptom with previous symptom. With the picture, we evaluated the patient's condition. Results : After taking treatment - 17 times' acupuncture, moxibustion and cupping therapy during 4 months- and taking herbal-medicine, the skin condition of the patient was much improved. At first, he was troubled with itching and hot feeling at reddish area, time after time the itching and hot feeling was weakened. The reddish area was changed to dry condition and changed to normal state. In advance, the symptom of arms was improved, and later the symptom of legs was started to improve. Conclusion : Herbal medicine (Cheonggisanbyeonbang) was an effective in the treatment of atopic dermatitis and it helped to improve regenerating the skin in the body.

• 대한본초학회지
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• 제32권3호
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• pp.89-95
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• 2017

Objectives : Seborrheic dermatitis is common abnormal skin condition characterized by flaking and itch. In seborrheic dermatitis, the flakes are greasy and yellowish. Inflammation is also observed. Through this paper we can understand the process of seborrheic dermatitis of the scalp and confirm the scalp changes in the treatment process. The purpose of this study was to report the clinical effects of herbal medicine on Seborrheic dermatitis Methods : We employed oriental medical treatments; herbal-medication (Hyeongbangpaedoksangamibang), infant acupuncture, moxibustion and blood therapy. We treated her three times a week. She took medicine three times a day after a meal. During taking medicine, we let her avoid fatty food, flour based food. Her father took a picture the patient's head parts and we compared the symptom with previous symptom. With the picture, we evaluated the patient's scalp condition. Results : After taking treatment, the scalp condition of the patient was much improved. At first, yellowish to reddish scaly pimples appear along the hairline and itching was severe. There were thick and black crusts on the scalp, red, greasy skin covered with flaky white or yellow scales. After that the crusts were fell off and the itching was disappeared during the treatment period. And then the hair loss was occurred. After a year of treatment, scalp condition and hair were back to normal. Conclusion : Herbal medicine (Hyeongbangpaedoksangamibang) with oriental medical treatments was effective in the treatment of seborrheic dermatitis of the scalp and it helped to improve regenerating the scalp condition.

• 한국식품영양과학회지
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• 제42권8호
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• pp.1283-1289
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• 2013

식빵 제조 시 흑마늘 추출액의 첨가량을 달리하여 제품의 품질특성에 미치는 효과를 조사하기 위하여 제품의 부피 및 비용적, 수분활성도, crumb 조직감 및 색도, 관능검사 등을 실시하였다. 부피 및 비용적은 대조구가 가장 컸고 흑마늘 추출액 첨가량이 많을수록 작아졌다. Rheometer에 의한 경도, Max. G, 검성 및 응집성 모두 대조구에 비하여 흑마늘 추출액 첨가량이 많아질수록 높아져 부드럽지 못한 것으로 나타났다. 경도의 경우 5% 첨가구는 대조구와 유의적 차이가 없었다. 색도 측정에서 L값은 흑마늘 추출액 첨가량이 많을수록 낮아졌고, a와 b값은 높아져 어두운 것으로 나타났다. 관능검사에서 흑마늘 추출액 5% 첨가구가 향과 전체적인 기호도에서 대조구 및 다른 시험구들에 비교하여 높은 점수를 얻어 흑마늘 추출액 5%까지는 첨가가 가능한 것으로 나타났다.

• 한국식품영양과학회지
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• 제45권6호
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• pp.859-864
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• 2016

본 연구는 초석잠 뿌리 분말을 쌀과 우유에 적용하여 건강에 유용하지만 영양과 기능성을 효과적으로 섭취할 수 있도록 초석잠 뿌리 분말 첨가 타락죽(0, 10, 20, 30%)을 제조하여 이화학적 특성 및 관능특성을 알아보았다. 타락죽의 수분함량과 점도의 경우 초석잠 뿌리 분말 첨가량이 증가함에 따라 감소하였고, 퍼짐성은 초석잠 뿌리 분말의 양이 많아질수록 함께 높아지는 경향을 보였다. 타락죽의 pH는 초석잠 뿌리 분말 첨가량이 증가할수록 감소한 반면, 산도는 증가하였다. 타락죽의 색도 측정 결과 초석잠 뿌리 분말 첨가량이 증가할수록 명도 값은 감소하였고, 적색도와 황색도 값은 증가하였다. 타락죽의 DPPH 라디칼 소거 활성은 초석잠 뿌리분말 첨가량이 증가할수록 유의적으로 증가하였다(P<0.05). 타락죽의 관능검사에서는 향미와 맛의 경우 대조군과 초석잠 뿌리 분말 첨가군 간에 유의적인 차이가 나타나지 않았고, 외관, 목 넘김 후의 맛, 질감, 전반적인 기호도에서는 초석잠 뿌리 분말 10% 첨가군이 높은 평가를 받았다. 이상의 연구 결과 영양 생리학적으로 우수한 초석잠 뿌리를 쌀과 접목해 주식으로서의 활용 가능성을 확인하였으며 타락죽에 초석잠 첨가량을 좀 더 증가시킬 수 있는 제조법에 대한 연구가 더 이루어져야 할 것으로 생각된다.