• 대한한의학방제학회지
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• 제16권2호
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• pp.91-100
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• 2008

Background and Objectives : There are three kinds of formulas for purging the kidney to cure its sthenic syndrome based on the types of preparation formulas : Sashintang, Sashinhwan and Sashinsan. There are 4 kinds of Sashintang, 1 kind of Sashinhwan and 1 kind of Sashinsan. Combination of herbal medicines, carried out in formulas for purging the kidney, consists of various kinds depending on medical scientists' personal experience in medical treatment without any general principles, which makes it difficult to apply it to clinical use. The objectives of this study lie in theoretical establishment of Pyeongshintang for curing the sthenic syndrome of kidney through analyzing the component medicines and combination principles of Hyeongok's Pyeongshintang, and furthermore, maximizing the clinical use of Pyeongshintang. Methods : This study analyzed the component medicines and combination principles of Hyeongok's Pyeongshintang based on the theory for properties and tastes of herbal medicines from the "Yellow Emperor's Canon of Internal Medicine", the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine, and the five elements doctrine. Hyeongok's Pyeongshintang is an odd prescription, composed of 7 kinds of ingredients : No.1 Rhizoma Alismatis (2don;7.5g), No.2 Poria (1don;3.75g), No.3 Radix Paeoniae Alba (1don), No.4 Fructus Chaenomelis (1don), No.5 Polyporus (1don), No.6 Cortex Cinnamomi (1don), and No.7 Radix Glycyrrhizae (1don) Results : There are three methods for curing the sthenic syndrome of kidney according to the five elements doctrine : purging the kidney, purging the liver and invigorating the spleen. First, if you suffer from the sthenic syndrome of the kidney, you need to purge your kidney. There are two available methods, including taste and property purgation according to the theory for properties and tastes of herbal medicines. They each imply the salty taste and the hot property purge the kidney. In the case of taste purgation, two herbal medicines with salty taste, Rhizoma Alismatis and Poria, are combined into the principal and assistant herbal medicine, respectively. For property purgation, two herbal medicines with the hot property, Polyporus and Cortex Cinnamomi, are combined into adjuvant herbal medicines. Secondly, if you suffer from the sthenic syndrome of the kidney, you need to purge your liver which is child in the mother-child relationship in inter-promotion among the five elements. There are two methods to purge the liver, including taste and property purgation according to the theory for properties and tastes of herbal medicines. They each mean the sour taste and the cool property purge the liver. Therefore, it is important to use sour herbal medicines for taste purgation and cool ones for property purgation. Both sour and cool herbal medicines, Radix Paeoniae Alba and Fructus Chaenomelis, are combined into adjuvant herbal medicines. Lastly, if you suffer from the sthenic syndrome of the kidney, you need to invigorate your spleen which is an element being surpassed in the relationship between the elements surpassed and ones not surpassed in inter-restraint among the five elements. There are two methods to invigorate the spleen, which include taste and property invigoration according to the theory for properties and tastes of herbal medicines. Taste invigoration means to invigorate the spleen with sweet taste and property invigoration to invigorate the spleen with warm property. Therefore, it is important to use sweet herbal medicines for taste invigoration and warm ones for property invigoration. Both sweet and warm herbal medicines, Polyporus and Cortex Cinnamomi, were combined to invigorate the spleen and purge the kidney. In addition, Radix Glycyrrhizae are combined as dispatcher herbal medicine, harmonizing all the herbal medicines composing the formula. Conclusions : First, to cure the sthenic syndrome of the kidney, the methods of purging the kidney and the liver, and invigorating the spleen should be used according to the five elements doctrine. Secondly, herbal medicines appropriate for those treatment methods should be chosen according to the theory for properties and tastes of herbal medicine and thirdly, the combination of those herbal medicines should be carried out according to the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine. As a good example, Hyeongok's Pyeongshintang is combined according to the above theories. In conclusion, this formula was created by applying to the theory for properties and tastes of herbal medicines.

• 동의생리병리학회지
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• 제21권3호
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• pp.591-595
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• 2007

There are eight kinds of formulas for invigorating the liver to cure its asthenic syndrome based on the types of preparation formulas Began-tang, Boganhwan, Bogansan, Bogandan, Boganeum, Boganjoo, Boganjeon and Bogango. Another formula called Bocheonghwan is to invigorate the green colour of liver. There are 22 kinds of Bogan-tang, 12 kinds of Boganhwan, 25 kinds of Bogansan, one kind of Bogandan, one kind of Boganeum, one kind of Boganjoo, one kind of Boganjeon, one kind of Bogango, and two kinds of Bocheonghwan. Combination of herbal medicines, carried out in formulas for invigorating the liver, consists of various kinds depending on medical scientists' personal experience in medical treatment without any general principles, which makes it difficult to apply it to clinical use. The objectives of this study lie in theoretical establishment of Bogan-tang for curing the asthenic syndrome of liver through analyzing the component medicines and combination principles of Hyeongok's Bogan-tang, and furthermore, maximizing the clinical use of Began-tang. This study analyzed the component medicines and combination principles of Hyeongok's Bogan-tang based on the theory for properties and tastes of herbal medicines from the ${\ulcorner}$yellow Emperor's Canon of Internal Medicine${\lrcorner}$ , the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine, and the five elements doctrine. Hyeongok's Began-tang is an odd prescription, composed of 7 kinds of ingredients No.1 Radix Angelicas Sinensis (2don;7.5g), No.2 Rhizoma Chuanxiong (1don;3.75g), No.3 Radii Polygoni Multiflori (1don), No.4 Fructus Lycii (1don), No.5 Cortex Cinnamomi (1don), No.6 Rhizoma Gastrodiae (1don), and No.7 Radix Glycyrrhizae (1don). There are three methods for curing the asthenic syndrome of liver according to the five elements doctrine invigorating the liver, invigorating the kidney and purging the lung. First, if you suffer from the asthenic syndrome of the liver, you need to invigorate your liver. There are two available methods, including taste and property invigoration according to the theory for properties and tastes of herbal medicines. They each imply the pungent taste and the warm property invigorate the liver. In the case of taste invigoration, two herbal medicines with pungent taste, Radix Angelicas Sinensis and Rhizoma Chuanxiong, are combined into the principal and assistant herbal medicine, respectively. For property invigoration, two herDal medicines with the warm property, Cortex Cinnamomi and Rhizoma Gastrodiae, are combined into adjuvant herbal medicines. Secondly, if you suffer from the asthenic syndrome of the liver, you need to invigorate your kidney which is mother in the mother-child relationship in inter-promotion among the five elements. There are two methods to invigorate the kidney, including taste and property invigoration according to the theory for properties and tastes of herbal medicines. They each mean the bitter taste and the cold property invigorate the kidney. Therefore, it is important to use bitter herbal medicines for taste invigoration and cold ones for property invigoration. Both Differ and cold herbal medicines, Radix Polygoni Multiflori and Fructus Lycii, are combined into adjuvant herbal medicines. Lastly, if you suffer from the asthenic syndrome of the liver, you need to purge your lung which is an element being surpassed in the relationship between the elements surpassed and ones not surpassed in inter-restraint among the five elements. There are two methods to purge the lung, which include taste and property invigoration according to the theory for properties and tastes of herbal medicines. Taste invigoration means to purge the lung with pungent taste and property invigoration to purge the lung with warm property. Therefore, it is important to use pungent herbal medicines for taste invigoration and warm ones for property invigoration. Both pungent and warm herbal medicines, Radix Angelicas Sinensis and Rhizoma Chuanxiong, were combined to invigorate and purge the lung. In addition, Radix Glycyrrhizae are combined as dispatcher herbal medicine, harmonizing all the herbal medicines composing the formula. First, to cure the asthenic syndrome of the liver, the methods of invigorating the liver and the kidney, and purging the lung should be used according to the five elements doctrine. Secondly, herbal medicines appropriate for those treatment methods should be chosen according to the theory for properties and tastes of herDal medicine and thirdly, the combination of those herbal medicines should be carried out according to the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine. As a good example, Hyeongok's Bogan-tangon is combined according to the above theories. In conclusion, this formula was created by applying to the theory for properties and tastes of herbal medicines.

• 한국조리학회지
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• 제14권1호
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• pp.161-169
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• 2008

This study was performed to find out the quality characteristics of rice noodles by addition of red ginseng(0, 2, 6, 10%). The quality characteristics of the sample were estimated in terms of general composition, growth of microorganism and sensory evaluation. The results from this study were as follows. The protein, lipid and ash contents did not show significant difference in any of the groups. In dry rice noodles, moisture content significantly decreased in red ginseng groups but, in half-cooked rice noodles, moisture content significantly increased in 6 % and 10% red ginseng added groups(p<0.05). The microbial count showed less growth in red ginseng added groups after 3 months(p<0.05). According to sensory evaluation, surface color proved very good in the 10% red ginseng added group among the training panel while very good in the 2% red ginseng added group among consumers. Flavor was good in red ginseng added groups(p<0.05). Taste was very good in the 3% red ginseng added group. Appearance and overall quality were highest in the 2% and 6% red ginseng added groups(p<0.05). Therefore, rice noodles containing 2% or 6% red ginseng were most preferable and safe during 5 months and 6 days in dry and half-cooked noodles respectively.

• 한국식생활문화학회지
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• 제11권1호
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• pp.13-21
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• 1996

To find out the reference data of the school food service system, I serveyed four primary schools in Seoul, Korea and Nara, Japan respectively. The school children and their parents of whom arbitrary selected two classes among each primary school, were taken the questionaire about the present school food service system and their favorate food. The results were as follows; 1) 74.8% of Korean and Japanese children, and 92.5% of their parents were in favor of school food service. 2) Korean childrin wanted more amount of food and less salty taste. 3) Korean and Japanese children and their parents believed that the school food service system correct children's unbalanced diet. 4) Korean children wished more kinds of foods, western-styled cooking and that the food would be served in warm state. 5) Korean parents wanted that school food service system should be natural and better quality food material, and teacher should educate good eating habit. 6) Korean school children prefer yogurt, cuttle-fish, chicken, bean-curd, tomato, orange, dried laver, sweet potato, pine-mushroom in each food group. In conclusion, school food service system should be enough to meet children's good nutrition status, and the menu would be selected with consideration of children's preference and Korean traditional diet habit. Good table manner and eating all kinds of foods should be targht by school food service system as well as preparing good quality of food.

• 한국식품영양과학회지
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• 제24권4호
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• pp.625-630
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• 1995

This study was conducted to develop pumpkin-citron-honey(PCH) drink. The product is made fro natural ingredients : pumpkin, citron and honey. It does not contain any kind of food additives. It's characteristics and effectiveness are as follows. The product is a water soluble pumpkin(WSP) paste from natural ingredients only. It is easily soluble in water, and becomes a PCH drink with a good taste and a beautiful color. Dried pumpkin powder and dried WSP paste powder contain β-carotene which contents are 1/3 of total carotenoids. The result of sensory evaluation of WSP paste and PCH drink showed good response to number of people.

• 미생물학회지
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• 제10권2호
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• pp.79-86
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• 1972

The possibility of substituting potato or sweet potato for the wheat, one of the raw materials for soy sauce, was studied by measuring the amylase and proteolytic activities of Koji. Also optimum conditions of Koji making were determined. It was found that substitution of up to 30% (starch content) of wheat content (15% of the total bean and wheat content) with potato yielded good qulity of soy sauce. Use of more than 30% potato yielded a Koji of low enzymatic activity. This was attributed to the high moisture content of potato. It ws also found that substitution of up to 50% (starch content) of wheat content(25% of the total bean and wheat content) with sweet potato yieldede a good quality of soy sauce. But the taste was inferior to the control (the soy sauce which was made with 50% of bean and 50% of wheat).

• 한국식품조리과학회지
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• 제1권1호
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• pp.45-52
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• 1985

감자의 품종별 조리특성을 알아보기 위하여 춘작 4 종(남작, 대지, 도원 및 수미)과 하작 4종(남작, 수미빈체 및 라도사)을 선택하여 전분의 특성과 수우프의 점도와 식미를 측정하였다. 감자전분의 아밀로그람 특성을 품종에 따라 큰 차이를 보여 주었다. 춘작은 breakdown이나 setback 이나타나지 않고 연차적으로 점도가 상승하였으며, 호화개시 온도가 높았다. 하작의 빈체와 작은 호화가 쉽게 일어나며, breakdown 이 나타났다. 하작은 호화개시온도가 춘작에 비해 낮으므로, 전분입자가 치밀하지 못함을 유추할 수 있다. 수우프의 점도를 비교하면, 춘작의 수미, 대지 및 도원은 수우프의 온도가 내려감에 따라 점도상승이 뚜렷하나, 춘작의 남작과 하작 4종은 상승폭이 작았다. 으깬감자와 수우프의 식미검사를 보면 춘작에서는 남작이 가장 우수하였으며, 하작에서는 수미가 가장 높은 점수를 보였다. 감자의 농도에 따라 수우프의 맛은 달라지는데 춘작의 대지, 도원 및 수미는 19.8％와 23.5％ 농도에서 우수하였으나, 하작감자와 춘작의 남작은 27％농도에 서 우수하였다.

• 동아시아식생활학회지
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• 제17권4호
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• pp.490-498
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• 2007

The purpose of this study was to investigate the perception of Korean kimchi in Singapore. A questionnaire was given to male 236(43.0%) and female 313(57.0%) college students residing in Singapore. The results are as follows: 86.9% of the participants answered that kimchi is Korean in origin, and 48.7% had eaten kimchi. Also 75.2% of the males and 65.2% of the females had purchased commercial kimchi at restaurants(p<0.05). Regarding the primary reason they purchased commercial kimchi, 62.1% responded 'its taste'(male 58.1%, female 65.0%), also 47.6% stated the package size was 50g(male 44.8%, female 49.7%). Among the kimchi they had experienced, 86.7% had eaten Baechu kimchi, 31.0% Mu kimchi and 30.9% Oi kimchi(males : 82.2% Baechu kimchi, 30.9% Oi kimchi, and 27.4% Mu kimchi, females: 90.0% Baechu kimchi, 33.6% Mu kimchi, and 26.2% Oi kimchi respectively). For their kimchi preference, 67.0% preferred Baechu kimchi, 9.4% Oi kimchi, and 7.1% Mu kimchi(males: 63.4% Baechu kimchi, 12.9% Oi kimchi and 5.4% Mu kimchi, females: 69.5% Baechu kimchi, 8.4% Oi kimchi and 6.9% Mu kimchi, respectively). After having eaten kimchi, 19.3% answer it tasted good, and the primary reason for liking kimchi, 'spicy and hot taste'(51.3%), The main reasons for not liking kimchi were the odor(garlic, ginger, anchovy juice, etc) and too spicy, respectively. Regarding improvements for its expanded consumption 32.0% answered 'not to improve', 18.0% answered 'don't make it too hot', 17.6% answered 'don't make it too salty', and 9.4% answered 'don't make it over-ripe'. For the overall perception of kimchi, the answer with the highest mean(3.95) was 'kimchi is a good side dish with cooked rice', which was significantly different than 'kimchi is delicious'(M=3.14, p<0.05).

• 동아시아식생활학회지
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• 제7권4호
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• pp.502-511
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• 1997

This study was to Investigate the consumer's understanding and purchasing foods, which were produced by organic agricultured method. The results of this study were as follows: 1. When shopping foods, the items which were deeply considered were taste of family and food safety. 2 Contaminants which were considered to be dangerous were, in decreasing order, agricultural chemical residue, food additives, environmental contaminant, and microbial hazard. Consumer's perception to agricultural chemical residue In foods was 'be much serious' and over 4.0 by Likert 5 scale. 3. Among of characteristics which was associated with organic farmming foods, taste and nutrition were considered the least important characteristic, whereas safety and good health were considered the most important characteristic. 4. The foods which were thought to be polluted by agricultural chemical residue were, in decreasing order fruit, vegetable, cereal, egg, meat, milk, and fish & shellfish. 5. The respondants' purchasing degree for organic farmming foods was 'often purchase' and 3.44 by Likert 5 scale. These result showed significant difference for age(p＜0.05), for education level (p＜0.05), for income(p＜0.05) and for food expenditure(p＜0.05), respectively 6. The type of organic farmming food which frequently purchased were, in decreasing order, vegetable. fruit, egg, cereal, milk, and meat. The reasons why consumer purchased organic farmming food were, in decreasing order, no pesticide/therbicides, no artifical fertilizer, no growth regulators, residue free, and good quality. 7. 78% of respondants Indicated that they bought organic farmming food in this year increasely or same as last year and 91.9% of respondants Indicated that they plan to buy organic farmming foods in next year.

• 한국지역사회생활과학회지
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• 제25권2호
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• pp.233-246
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• 2014

This study investigates the level of satisfaction with quality attributes of meal services for low-income children in Wonju, Korea. Based on interviews with 287 subjects (users of meal boxes: 17.4%, card users: 82.6%; boys: 48.4%, girls: 51.6%; elementary school students: 44.4%, middle school students: 33.0%, high school students: 22.6%; two parents household: 29.8%, single- or no- parent household: 70.2%) through consent from their guardians, some key characteristics of the subjects and the relationships between their characteristics and the level of their satisfaction with meal services were examined. According to the results, the level of satisfaction ranged from 54.7% to 66.0% (those respondents indicating "very good" and "good") indicated that the meals were generally acceptable. The highest level of satisfaction was for sanitation (66.0%), followed by taste (64.0%), ease of choosing preferred menu items (61.9%), a proper temperature (61.9%), a sufficient amount (60.8%), diversity (56.3%), the comfortableness of the dining area (54.7%), and sufficient nutrition (41.0%). For these eight quality aspects of meal services, users of meal boxes were more likely to be satisfied with the comfortableness of the dining area, whereas card users, with the taste and temperature of the food. The type of meal service, the attitudes toward talking to friends about supporting meals, and subjectively perceived health status had significant effects on the level of satisfaction with meal services.