• The Korea Journal of Herbology
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• v.21 no.4
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• pp.43-49
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• 2006

Objectives : The purpose of this study is to determine the original source of Gwackhyang(藿香) newly. Methods : Compare the growing district, figure and etc. of Gwackhyang included in the books on herbal medicine with those of present. Results : 1. The growing district of Gwackhyang is south of China or southern place than China. 2. In the picture of the leaf of Gwackhyang, its end is round and it is similar to Mori folium or the leaf of Solanum melongena. 3. We can propagate it by planting a piece of stem. 4. At the Dynasty of the Sejong king, japan sent it 18 times for diplomacy present, and according to Sejongsillockzirizi(世宗實錄地理志), it was planted for the test one time. 5. Baechohyang, another name of Gwackhyang, is rhizome and root of Anisochilus carnosus according to Bonchogangmok(本草綱目). Conclusion : Provide a basis for these results, Gwackhyang in the books on herbal medicine means Pogostemon cablin. It is a mistake to use Agastache rugosa in GwackhyangJeonggisan(震香正氣散) etc. in Korea.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.841-846
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• 2013

Developing a menu for foodservice operations utilizing a Yaksun meets with the desire of customers who have keen interest in health food. In addition, it is possible to expect the additional advantage of decreasing hygiene risk, which can be caused by large quantity cooking, by the efficacy of medicinal herbs used in Yaksun. Accordingly, this study provides with basic information for the development of a Yaksun menu for foodservice operations utilizing Gwackhyang by evaluating the sensory quality and microbiological quality of bean soup added of Gwackhyang. The standard plate counting significantly decreased as the addition quantity of Gwackhyang increased (p<0.001). All bean soups, which were kept at room temperature and refrigerator for 3 hours after cooking, met the safety standard 5.00 CFU/g. The number of coliforms also significantly decreased as the addition quantity of Gwackhyang increased. The bean soups in control group exceeded the safety standard of 2.00 CFU/g after 1 hour at room temperature and in refrigerator. On the other hand, all Gwackhyang bean soups met safety standard, only excluding G1 with 1% Gwackhyang kept at room temperature. Accordingly, it has been confirmed that the addition of Gwackhyang during bean soup production decreases the microorganism level of bean soup. Both standard plate counting and the number of coliforms significantly increased after 3 days in refrigerator; however, the increasing extent of Gwackhyang bean soups were less than the control group bean soups. The control group received scored highest in 3 sensory characteristics out of 5 sensory characteristics. However, G1 with 1% Gwackhyang also scored highest in 2 sensory characteristics, which were taste and overall preference. G2 also scored 4.45 in color and 4.15 in fragrance, which were lower than the control group but were above average.