• Journal of the Korean Society of Industry Convergence
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• v.20 no.5
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• pp.441-446
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• 2017

Among the many foods, it is hard to find perfect food with nutrition and functionality like beans. Korean food culture is the main ingredient of korean culture, kochujang, soybean paste, and soy sauce, and processed soybean tofu is the main ingredient. Soybean meets high quality protein and fat, and it has excellent results in prevention and treatment of all kinds of diseases. Soybean food is becoming a new generation health food. In countries where animal protein intake is low, soybean is used as a protein source instead of animal protein. Tofu, a processed food, is a complete food with high digestibility. In order to publicize the superiority of soybean nutritional value, Tofu processing and powder were investigated by observing the size, shape and characteristics of bean powder using domestic soybeans and imported soybean, and the variation of the amount of coagulant.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.75-85
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• 2009

In this study, a total of 70 seaweed names among various kinds of seaweeds, including dried and powdered foods, were investigated by examining Korean foods literature published during 1450${\sim}$1950. There were 14 kinds of sea mustard, 13 kinds of laver, 3 kinds of kerp, 6 kinds of sea staghorn, 15 kinds of green laver, 1 kind of Ecklonia cava, 11 kinds of agar and 7 seaweeds classified as other. It was also found that seaweed was used as a main ingredient, secondary ingredient, or a garnish in a total of 74 traditional Korean foods. The seaweed foods appearing in the literature were classified by a traditional Korean food classification system according to cooking method. These traditional seaweed foods were placed into 6 categories including main dishes, side dishes, tteok lyou and hangwa lyou. Finally, a database was established in order to provide a research basis for traditional Korean seaweed foods.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.607-626
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• 2012

This study examined the historical changes in Jeon. The Korean dictionary was analyzed to analyze the modern definition of Jeon. To investigate the change in the type and cooking methods of Jeon, 36 cookbooks from the late 1800s to 1999 were analyzed. The cooking method for Jeon, such as the ingredient, quantity and how to cooking were presented systematically since 1935. The main ingredients of jeon in modern cookbooks are seafood 36.0%, vegetables 30.2% and meat 20.3%. Jeon made with seafood or vegetables, chopped meat put in each main ingredient or meatballs with minced meat, etc. meat was used to make Jeon in a variety of ways. The cooking method for Jeon in a frying pan is the most basic method. After trimmed materials, adding flour, eggs and oil are the most common way. Making dough with grain flour or ground potatoes, green beans, legumes, etc., and mixing the ingredients in a pan-frying methods appeared to be under the influence of other countries recipes. Modern food culture, introducing new ingredients and cookware, has changed. As a result, jeon cooking methods and the application of the material have varied. The type of jeon and cooking methods are expected to increase further and become more diverse.

• Herbal Formula Science
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• v.18 no.2
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• pp.93-108
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• 2010

This report was studied 72 cases studies related to the use of Pericarpium Citri Reticulatae Virdie mainly blended prescriptions from Dongeuibogam. The following conclusion were reached through investigations on the prescriptions that use Pericarpium Citri Reticulatae Virdie as a key ingredient. Prescriptions that Pericarpium Citri Reticulatae Virdie was taken as a monarch drug are utilized for 25 therapeutic purposes, for example, abdominal mass, children disease, malaria and abdominal dropsy. In particular, 13.9% of prescriptions appear in the chapter of abdominal mass, and 12.5% of those appear in the chapter of children. Prescriptions that utilize Pericarpium Citri Reticulatae Virdie as the main ingredient are used in the treatment of abdominal mass, abdominal dropsy, scrotal hernia and malaria. Pericarpium Citri Reticulatae Virdie is used in pathogenic factors such as cold and used in pathology related to the spleen system. The dosage of Pericarpium Citri Reticulatae Virdie is 1bun(about 0.375 gram) to 4jeon(about 15 gram), however 5bun(about 1.875 gram) to 8bun(about 3 gram) has been taken the most for clinical application. Yukmisamleunghwan and Hyungbongjeonwon are the most useful base prescriptions which use the Pericarpium Citri Reticulatae Virdie as the main ingredient.

• Herbal Formula Science
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• v.27 no.2
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• pp.167-178
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• 2019

Objectives : This report describes 45 studies related to the use of Rhizoma dioscoreae main blended prescription from Donguibogam. Methods : The following conclusion were reached through investigations on the prescriptions that use Rhizoma dioscoreae as a key ingredient. Prescriptions that Rhizoma dioscoreae was taken as a monarch drug are utilized for 18 therapeutic purposes, for example, internal injury, stool disease, pediatric disease. In paticular, 24% of prescriptions appear in the chapter of internal injury, and 18% of those appear in the chapter of stool. Results : Prescriptions that utilize Rhizoma dioscoreae as the main ingredient are used in the treatment of indigestion, diarrhea and paralysis. Rhizoma dioscoreae is used in pathogenic factors such as water, water with damp, and used in pathology related to stomach system. Conclusions : The dosage of Rhizoma dioscoreae is 8li(about 0.29 gram) to 3jeon(about 11.25 gram), however 1jeon(about 3.75 gram) has been taken the most for clinical application. Sagunjatang and Siljangsan is the most useful base prescription which use the Rhizoma dioscoreae as the main ingredient.

• Journal of Haehwa Medicine
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• v.25 no.1
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• pp.155-163
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• 2016

Objectives : Since the Korean pronunciation of the Mantidis Oothea is not unified, it is necessary to unify pronunciation of this particular herb. According to ancient herbal literature, genuine Mantidis Oothea has been regarded as the product which is attached to mulberry tree. However, all forms of Mantidis Oothea need to be used as a medicinal ingredient. Methods : The current study explores pronunciations of the herbal medicinal names, Collection, and the herbal processes of the Mantidis Oothea. There are approximately about 30 herbal manuals dealing with the Mantidis Oothea after Shen Nong's herbal manual(神農本草經) was published. Results & Conclusions : 1. Sangbicho, Sangpyeojo, Sangpyeocho, and other names have been used as a name of medicinal ingredient for the Mantidis Oothea. 2. The Other names of medicinal ingredient for the Mantidis Oothea were Sik woo, Danglangja(螳螂子), Danglanglan(螳螂卵), Danglangso(螳螂巢), Danglangwa(螳螂窩), Danglanggag(螳螂殼), etc.. 3. The name of medicinal ingredient for the Mantidis Oothea should not be pronounced as Sangpyoso but Sangpyocho. 4. The name of medicinal ingredient for the Mantidis Oothea was originated from a type of the egg case, eating habit, therapy of the Mantidis Oothea and so on. 5. Collecting real thing of The Mantidis Oothea does not really matter whether it is attached to the mulberry tree or not. 6. The herbal processes of the Mantidis Oothea is to kill the eggs, so typical methods were to steam, roast, boil with vinegar and so on. In addition, the main effect seemed to be protection from the diarrhea.

• Herbal Formula Science
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• v.13 no.2
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• pp.169-192
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• 2005

This report describes the remedial fields, symptoms, pathlogy, dosage, prescriptional constitution of 79 studies to the use of Herba Ephedrae main blended prescriptions from dongeubogam. The following conclusions were reached through investigations on the prescriptions that use Herba Ephedrae as a key ingredient Herba Ephedrae blended prescriptions are utilized for 26 therapeutic purposes, for example, in symptoms of cough, cold, wind. In particular, 20.2% of the prescriptions appear in the chapter of cough. Prescriptions that utilize Herba Ephearae as the main ingredient are used in the treatment of 47 different types of diseases, for example, in the treatment of wind-cold pathogen, cold, wind, exogenous febrile disease etc. Herba Ephedrae is most widely used in six pathogenic factors such as wind, cold, dampness, heat. The actual amount of Herba Ephedrae blended has ranged at a wide variety of amounts from 1 don to 2 don. It is widely applied with base prescriptions such as Mahwang-tang, Samyo-tang, Mahwangbujasesin-tang, Mahwangkanghwal-tang.

• Herbal Formula Science
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• v.19 no.1
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• pp.91-102
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• 2011

Objectives : This report describes 48 prescriptions related to the use of Herba Menthae main blended from Dongeuibogam. The following conclusions were drawn through investigations on the prescriptions that use Herba Menthae as a key component. Prescriptions that Herba Menthae was taken as a monarch drug are utilized for 15 therapeutic purposes, for example, wind stroke, throat disease, nose disease, head disease and tooth disease. In particular, 12.5% of prescriptions appear in the chapter of each wind stroke, throat disease, nose disease. Methods : Prescriptions that utilize Herba Menthae as the main ingredient are used in the treatment of urticaria, hemoptysis-hematemesis, loss of consciousness due to wind stroke and they are also used for treating 41 different types of disease. Herba Menthae is used for pathogenic factors such as wind and heat. Results : The dosage of Herba Menthae is 0.15pun(about 0.06g) to 4don(about 14g), however 5pun(about 1.88g) has been taken the most for clinical application. Conclusions : Gamgiltang, Piryongbanggamgiltang and Hoichunyanggyeoksan are the most useful base prescriptions which use the Herba Menthae as the main ingredient.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.525-543
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• 2010

This article examines the types and cooking methods for tteok (Korean rice cake) according to its sub-ingredients, as recorded in 18 old literatures of the Joseon dynasty (1392~1909). The sub-ingredients used in tteok during the Joseon dynasty were categorized into flowers, fruits, vegetables, Korean typical medicinal plants, and others. In the early, middle, and late eras of the Joseon dynasty, one, six, and 14 kinds of tteok were prepared using flowers as the sub-ingredient and two, seven, and 32 kinds of tteok were prepared using fruits, respectively. Three, seven, and 38 kinds of Tteok were prepared using vegetables as the sub-ingredient, while there were three, five and 15 kinds tteok prepared using Korean medicinal plants, respectively. One, five, and 13 kinds of tteok were prepared using other ingredients such as fish and seogi mushrooms in the early, middle, and late eras of the Joseon dynasty, respectively. The types of sub-ingredients and the resulting types of tteok increased throughout the Joseon dynasty, indicating that flowers and vegetables were preferred the most among tteok sub-ingredients. Tteoks using flower as the sub-ingredient, whajeon, were mostly jijin-tteok. The types of tteok and cooking methods using other sub-ingredients were discussed in terms of the type of sub-ingredients and their treatment to prepare tteok. The sub-ingredients were mixed with flour, which was the main ingredient for preparing tteok, or ground and shredded to prepare gomul for decorating and stuffing tteok, respectively. It seemed that the appearance and taste of tteok varied, thereby resulting in nutrient supplementation as the kinds of sub-ingredients increased throughout the Joseon dynasty. We expect that the recipes and ingredients as well as the cooking methods recorded in these old articles will contribute to those looking for a healthy life and, furthermore, to the globalization of tteok.

• Journal of Industrial Technology
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• v.2
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• pp.61-67
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• 1982

The cause of efflorescence originated from calciumsilicate hydrate brick was studied and some reports on efflorescence were reviewed. The main ingredient of undesirable efflorescence powder was sodium sulphate. It was found that influx of sodium and sulphur components was resulted from hydration water and fine sand.