• Journal of the Daesoon Academy of Sciences
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• v.17
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• pp.1-33
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• 2004

JeongSan(1895-1958) achieves spiritual enlightenment from JeungSan(1871-1909) in 1917. So JeongSans thoughts is origined from JeungSan's Cheonjigongsa. JeungSan's thoughts has a tendency of taoism. JeungSan's taoistic thoughts is chiefly revealed by taoistic human ripening, daily taoistic life. JeungSan maintain his taoistic thoughts through Shinto. JeungSan's Shinto is concerned in Bokhee's Yuk thoughts. Forwardly JeungSan synthesize a period from Cheonhwang. By the way Cheonhwang thoughts has a character of Meuweeihwa. This fact is out a special property of JeungSan's thoughts. That is, JeungSan's taoistic thoughts is related to ancient times Sinto. JeungSan's Shinto thoughts is concerned with JeungSan's taoistic thoughts. JeungSan's Shinto and Meuweeihwa thoughts is together related to JeungSan's Cheonjigongsa. JeungSan's Shinto is progressed by newly religious sacred work named Cheonjigongsa. JeungSan's Shinto is composed of a divine judgment to the universe and human. The Mugeugto is founded through JeungSan's Cheonjigongsa by JeongSan in 1925. The Mugeugto established JeungSan as a religious subject named KucheonEungwonNoiseongBowhoaCheonzonSangje. This treatise disscuss that the Mugeugto taoism is revealed by its turning up time, a religious subject and purpose. The Mugeugto appearence is concerned with Sinwon. JeungSańs Shinto thoughts is composed of a divine judgment that is built up JeungSan as a KucheonSangje. According to it, JeungSan's taoistic thoughts is taoism in the Mugeugto. The purpose of the Mugeugto is a JisangSinseon and a JisangCheonkug. A JisangSinseon thoughts and A JisangCheonkug is realized by JeungSan's Shinto.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.121-130
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• 2001

Jeung-Pyun Is a traditional fermented Korean food made with rice flour, water, sugar salt and unrefined rice wine(Tak-ju). In order to investigate how the addition of soybean and dextran have an influence on Jeung-Pyun fermentation and forming structure of Jeun-Pyun, adding soybean 20% and dextran 1%based on rice weight, we measured physicochemical properties. Also we measured dextran content of Jeung-Pyun batter according to the fermentation time and observed the inside of Jeung-Pyun by SEM in order to find out air pore condition. The dextran content of rice Jeung-Pyun and Jeung-Pyun adding soybean 20% was gradually increased as fermentation time was longer and Jeung-Pyun adding soybean 20% was higher than rice Jeung-Pyun. The specific volume of rice Jeung-Pyun and Jeung-Pyun adding soybean 20% was increased up to a fermentation time of 7~ 10 hours but it was decreased as fermentation time was longer. In the inside structure of Jeung-Pyun observed by SEM, the fermentation condition of Jeung-Pyun fermented for 3 and 7 hour was better and air pore size became larger, the number of it was decreased as fermentation time was longer. The air pore size of soybean 20% Jeung-Pyun is smaller more uniform than that of rice Jeung-Pyun. In conclusion. it can be suggested that the audition of soybean improves the quality of Jeung-Pyun and dextran has an influence on fermentation and forming structure of Jeung-Pyun.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.2
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• pp.162-173
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• 1998

The effect of soybean addition to the preparation of Jeung-Pyun(Korean fermented rice cake) and the fermentational characteristics of Jeung-Pyun dough were determined. Jeung-Pyun dough composed of rice 100g, soybean 20g, water 40g, salt 0.8g, sugar 15g and Tak-ju 30g was fermented for up to 20hours. the numbers of total microbes, yeasts and lactic acid bacteria in the dough during fermen-tation increased rapidly during 5 hours of fermentation, but Leuconostoc mesenteroides during 7 hours of fermentation, Generally, there were many more microbes in the Jeung-Pyun dough with soybeans than in the Jeung-Pyun dough with rice. The volume of 7 hour fermented Jeung-Pyun was most massive, especially in the soybean added Jeung-Pyun. 1% dextran-added rice Jeung-Pyun, the volume of steamed cake was increased more than that of rice Jeung-Pyun, but is was not as bulky as in the soybean-added cake. In the sensory evaluation of the test cake products, the 7 hour fermented cake was preferred by nost. As for instrumental characteristics, the 7 hour feremented Jeung-Pyun showed the lowest values for hardness and elasticity, brittleness and chewiness. The rice Jeung-Pyun showed were stored at 2$0^{\circ}C$ the hardness, brittleness and cohesiveness of rice Jeung-Pyun were respectively increased rapidly after 5 days of storage. The cohesiveness, elasticity, brittleness, chewiness, gumminess of both rice Jeung-Pyun and soybean-added Jeung-Pyun were decreased with storage time.

• Herbal Formula Science
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• v.22 no.1
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• pp.47-64
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• 2014

Objectives : Bi-jeung is a traditional oriental medical name. Bi-jeung is similar to rheumatoid arthritis(RA). This study was investigated to get the practical use of Bi-jeung prescriptions in Byunjeungrok. Methods: Original records related Bi-jeung in Byunjeungrok are interpreted and contemplated. Results: Bi-jeung prescriptions in Byunjeungrok are put stress on Byunjeung in conformity with entrails good energy enforcing as well as evil energy eliminating removing damp-evil among wind-evil cold-evil and damp-evil showing concrete prognosis. Conclusions: This study indicates that Bi-jeung prescriptions in Byunjeungrok have an influences for RA. It may also suggest that Bi-jeung prescriptions may expand therapy field for treatment of RA. and its complications.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.586-592
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• 2002

The purpose of this study was to investigate the quality characteristics of Jeung-Pyhn by the addition of chitosan-oligosaccharide (COS, Chitoligo-L). Jeung-Pyun is a traditional Korean fermented rice cake leavened by yeast. To develop a functional Jeung-Pyun, COS was added to the rice at the levels of 0, 2, 4 and 6% of the 2-hour-soaked rice. Physicochemical, sensory, rheological and inner structure characteristics of Jeung-Pyun were examined. The pH values of COS Jeung-Pyun batters were decreased with fermentation time. In sensory evaluation, the uniformity of the grain and overall quality of Jeung-Pyun added with 2% COS had the highest score among the samples. In He rheological properties measured with rheometer, the hardness of Jeung-Pyun with COS was higher than control. Cohesiveness of Jeung-Pyun added with 4% COS and gumminess, brittleness and springiness of Jeung-Pyun added with 2% COS were the highest among the samples. The inner structure observed by scanning electron microscope showed that Jeung-Pyun added with 2% COS had the largest and the most uniform air cells. In conclusion, Jeung-Pyun with 2% COS had positive effects on the qualify of Jeung-Pyun.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.4
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• pp.379-386
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• 2004

Jeung-Pyun is a traditional Korean fermented rice cake leavened by yeast. To develop a functional Jeung-Pyun, mulberry leaf(ML) were added to the rice at the levels of 0, 2, 4, 6, 8%, respectively. Physicochemical, sensory, texture and surface characteristics of Jeung-Pyun were examined. The specific volumes of all the Jeung-Pyun's with ML were significantly lower than that of control(0% ML) and 4% ML sample showed the highest volume among them. The pH of ML Jeung-Pyun batters decreased with fermentation time. Overall quality of Jeung-Pyun with ML obtained lower value than the control. Among the texture properties measured with rheometer, hardness, cohesiveness, gumminess and brittleness of ML Jeung-Pyun decreased according to the amount ML added and springiness was not significantly different. The surface structure by SEM showed that Jeung-Pyun added with 4% ML had the largest and the most uniform air cells. In conclusion, the most acceptable concentrations of ML on the basis of overall quality in sensory evaluation and physicochemical characteristics were 2% or 4%.

• The Journal of Korean Medical History
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• v.27 no.2
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• pp.39-51
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• 2014

Objectives : The term ByunJeung is usually used to represent the characteristic of Korean Medicine. However the meaning of ByunJeung has not been consistent. After the 1980s when Traditional Chinese Medicine was introduced into Korea, the meaning of ByunJeung in Korea became diverse. In this paper, we aimed to research how the meaning of ByunJeung has been varied. Methods : We used four major journal database in Korea to search articles related to ByunJeung. Using the terms such as "변증" and "辨證", which mean ByungJeung in Korean and Chinese, we collected 500 articles in total. Among them, we chose only 61 articles selectively which mainly focused on the meaning of ByunJeung. We categorized those according to the specific meaning of ByunJeung which each article used, and qualitatively analyzed those articles. Results : Articles related to ByunJeung were categorized into three different groups. The first group was for the articles which dealt with changing meanings of ByunJeung. The second group was for the articles which focused on the modernized meaning of ByunJeung. The third group was for the articles which was on the traditional meaning of ByunJeung. Conclusions : The term ByunJeung holds a key concept in the current field of Korean medicine. Nevertheless, since the meaning of ByunJeung has been diverse, it often caused confusion among the people who used the term ByunJeung. Therefore we need to clarify the exact meaning when we intend to use the term. Also there should be a further discussion on the meaning of ByunJeung in the field of Korean medicine to facilitate better understanding on the characteristic of Korean medicine.

• Journal of the Korean Home Economics Association
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• v.39 no.5
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• pp.89-105
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• 2001

This study on Jeung San Kyo, one of Korea's new religions, considered the name, kind, form, color and the thoughts of ritual dress which is involved in 15 religious blanches acting currently according to books and the actual research. The following is below. 1 Each names of ritual dresses called rigious branches are Bob Bok(법복), Doh Bok(도복), Yeah Bok(예복) and Jea Bok(제복). 2 In most religious blanches, ritual dress is the Korean cloths which Poh is wear above and Kwan is put on, and the form of Poh(포) is the similar with Durumagi(두루마기), Danryungpoh(단령포), Jungchimak(중치막), Jikryungpoh(직령포) etc, but not the form of Git, Moo and Yiohmim. Kwanmoh is named Chill-Chung-Kwan(칠층관), Yiun-Hwa-Kwan(연화관), Yiun-Kwan(연관), In-Hwa-Kwan(인화관), Tong-Chon-Kwan(통천관) etc. 3. In most religious orders but Dae Suun Jin Li Hueay(대순진리회), Jeung San Doe Jang(증산도장), Colors are used, white, lightblue, and yellow is used in Jeung San Pop Jong Kyo(증산법종교), Dong Doe Pop Jong Gyum Gang Doe(동도법 종금강도). White color means the mind of a people tradition, and light blue expresses an Oriental nation, namely, “Korea”, and is the color representing Jeung San Kyo, and yellow shows the central religion in the future. 4. Jeung San Kyo ceremony fashion reflects the ideologies of the principal role, the Um and Yang-five elements, and, nationalism according to form, color.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.593-600
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• 2003

This study was carried out in order to investigate the possibility of frozen rice batter for the manufacturing of Jeung-pyun. Despite of its unique taste and texture, Jeung-pyun is not consumed much because it needs long time to make. The physicochemical, sensory, rheological and surface characteristics of Jeung-pyun were analyzed to develop the easy manufacture method. The storage condition of rice batter was used at -2$0^{\circ}C$ up to 4 weeks. Statistical data analysis was completed using a SAS program. The results are summarized as follow: The pH brix% and sugar content of all samples which added low-temperature tolerance raw yeast or regular raw yeast decreased during the fermentation. Kind of yeast did not influence on the moisture content of the Jeung-pyun batter. Specific volume and carbon dioxide evolution of Jeung-pyun batter were highest when the rice batter was frozen for 1 week regardless of the kind of yeast. Overall quality of frozen batter of Jeung-pyim at -2$0^{\circ}C$ for 4 weeks had the highest score among different samples. As the test results of mechanical characteristics, cohesiveness, gumminess, brittleness, hardness and springiness did not show any significant differences statistically. The result clearly suggests that freezing the rice batter is a possibile way to manufacture Jeung-pyun.

• Journal of Sericultural and Entomological Science
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• v.43 no.1
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• pp.21-25
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• 2001

Jeung-pyun added to mulberry leaves powder was tested to prove in inorganic ingredients, physical function, chromaticity and rheometer. For cake, mulberry leaves powder were added to rice flour in the ratio of 0%, 1%, 2%, and 3% respectively. In inorganic ingredients test, the amounts of calcium, magnesium and potassium were increased according to adding levels of mulberry leaves powder. But the amounts of iron, copper and zinc, were not correlated with it. Calcium, magnesium and potassium are anti-hypertension inorganic substances. Thus, it is considered that food with plenty amountsz of inorganic ingredients is an effective diet for the patients who suffer from cardiovascular disease. In physical evalution test, the ratio of mulberry leaves powder was not correlated with the appearance of Jeung-pyun. The value of color decreased as the ratio of mulberry leaves powder increases. In texture, Jeung-pyun. The value of color decreased as the ratio of mulberry leaves power increase. In texture, Jeung-pyun added with 2% mulberry leaves powder had the highest value. In moisture, as the level of mulberry leaves powder was increased, the value was decreased. In rheometer test, Jeung-pyun 0% mulberry leaves powder had the highest value in hardness. While the ratio of mulberry leaves powder was not correlated with cohesiveness. Jeung-pyun added to 1% mulberry leaves powder had the highest value. In gummines and brittleness, 0% Jeung-pyun had the highest value, but the ratio was not correlate with cohesiveness.