• Journal of Korean Medical classics
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• v.30 no.1
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• pp.17-29
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• 2017

Objectives : Many curative methods are used utilized in order to rid human body of disease when people become sick. Traditional Korean medicine generally prescribe methods that involve acupunture, moxibustion, or herb formulae. However, different types of foods are sometimes used as well. While wondering the history and efficacy of Qi-elevation foods that were consumed by Koreans in the past, the author discovered that a record from the Joseon Dynasty, called The Daily Record of Royal Secretariat of Joseon Dynasty, henceforth the Records, contained information about different types of porridge. Hence, the author looked through the records of porridge as written in the historical material in an attempt to learn the examples and efficacy of medicine-porridge consumed in Joseon's royal palace. Methods : After searching for the keyword, 'porridge', in the Records as provided by the National Institute of Korean History, the author extracted the porridges recorded during the Yeongjo period that each has its own special name. Results : Different types of porridge were recorded in the Records as following: arrowroot porridge, bean-leaf porridge, mung bean porridge, bean porridge, malt-rice porridge, oriental arborvitae seed porridge, crucian porridge, lotus seed porridge, adlay porridge, red bean porridge, welsh onion porridge, milk porridge, seashell porridge, ginko nut porridge, black sesame porridge, and mandarin porridge. Each porridge was used for the purpose of alleviating any disease that afflicted the king Yeongjo or his royal family members in relation with the ingredient herb's medicinal function. Conclusions : These porridges consumed by the king Yeongjo and his royal family members were used not only with a purpose of aiding their body's recovery from disease, but with the goal to actively curing them of ailments.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.273-281
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• 2008

To determine the nutritional quality and physical properties of ginseng-chicken meat porridge, 10 kinds of ginsengchicken meat porridge samples containing waxy and/or non-waxy rice were analyzed for in vitro protein digestibility and their degree of starch hydrolysis. Viscosity and spreadness were determined for the gelatinized pastes of the porridge samples. Microphotographs of the starch granules and pastes were studied to confirm structural changes in the rice starch during cooking. The starch paste from non-waxy rice porridge had higher viscosity than the starch paste from the waxy rice porridge; however, in the case of the ginseng-chicken meat porridge, the difference in viscosity was negligible. Microphotograph comparisions between the waxy rice porridge and non-waxy rice porridge indicated apparent differences in the shapes of their starch granules and gels. The granule surface of the non-waxy rice was very rough while that of the waxy rice was very smooth; this difference would lead to organoleptical discrepancy. The added ginseng increased the protein digestibility of the chicken meat; however, the protein digestibility of the ginseng-chicken meat porridge was lower than that of the chicken meat or rice porridge due to inhibited protein digestion by the gelatinized starch. Finally, the rice porridge had increased starch hydrolysis with additions of chicken meat and vegetables.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.187-192
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• 2010

The study investigated the effect of rice particle size on the physicochemical properties of soybean porridge prepared at different pH. Redness, yellowness and viscosity of soybean porridge increased according to the rice particle size. Protein content of soybean porridge was increased 2-fold, compared to that of rice porridges. Total amino acid content of soybean porridge was 1,821.2 mg/100 g and that of rice was 1,719.1 mg/100 g. Lysine and threonine contents of limited amino acid of soybean porridge were increased. Half grain rice soybean porridge exhibited the highest sensory scores. The results indicated that half grain size soybean porridge is preferred, both physicochemically and nutritionally.

• Journal of the Korean Society of Food Culture
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• v.38 no.6
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• pp.465-476
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• 2023

This study investigated the quality characteristics of convenient chicken porridge prepared with fresh ginseng powder (FGP). The porridge made with the addition of FGP showed significantly higher or similar pH at 5.99-6.13 compared to porridge made without adding FGP. The convenient chicken porridge with FGP had lower viscosity and higher spreadability than the control group (p<0.05). This porridge exhibited higher lightness (L) and yellowness (b) values but a lower redness (a) value than the control group (p<0.05). The porridge made with the addition of 0.4% blanched FGP (BG0.4) displayed higher total polyphenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities than the other types of chicken porridge (all p<0.05). The porridge with the addition of FGP showed weaker "rice grain size", "glossiness", "appearance cohesiveness", "cooked rice aroma", "sweet taste", "texture cohesiveness", "thickness", and "stickiness" than the control group (all p<0.05). The appearance and flavor acceptance were significantly higher or similar for the porridge samples made with the addition of 0.2% non-blanched FGP (NBG0.2) and 0.4% non-blanched FGP (NBG0.4) when compared with those of the control group.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.70-75
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• 2010

The object of this study was to investigate the effects of rice particle size on the physicochemical properties of beef-rice porridge. The pH of beef-rice porridge was decreased as compared to that of the control, while the redness of beef porridge increased according to rice particle size. The viscosity of flour in the beef-rice porridge was the highest among three porridges, at $40^{\circ}C$. The protein content of beef-rice porridge was increased 3-fold over that of rice porridges. The total amino acid content of the beef-rice porridge was 3071.2 mg/100 g, and that of rice porridge was 1147.5 mg/100 g. As compared to rice porridge, the maximum amounts of the amino acids Lys and Thr were increased beef-rice porridge. Sensory evaluation results showed that the beef-rice porridge with a particle size half that of rice had the highest scores in color, taste, texture, and overall preference. Based on these results, it is suggested that beef-rice porridge with a particle size half (0.7-2.5 mm) that of rice has optimal quality in terms of both physicochemical and sensory properties.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.77-83
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• 2010

The study was conducted to investigate the effect of particle size on the physicochemical properties of egg yolk-rice porridge. The pH of egg yolk-rice porridge was decreased when compared to that of the control, while the lightness and yellowness was increased as the rice particle size increased. The viscosity of whole particle egg yolk porridge was highest among the three porridges at $40^{\circ}C$. The protein content of the egg yolk-rice porridge was increased three-fold, when compared to that of the rice porridges. The total amino acid content of egg yolk-rice porridge was 1,500.6 mg/100 g, while that of rice was 1,147.5 mg/100 g. The Lys and Thr content of the amino acid content of egg yolk-rice porridge were also increased. Sensory evaluation results revealed that the half particle size rice egg yolk-rice porridge had the highest scores in color, taste and over-all preference. Based on these results, the half particle size egg yolk-porridge had good quality with respect to both the physicochemical and nutritional properties.

• The Korean Journal of Food And Nutrition
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• v.13 no.3
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• pp.281-290
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• 2000

Porridge is one of the oldest recipes from Chinese emperor period, Porridge is made out of many kinds of granis and we concentrate on here ones that are made out of mostly rice, We find out now a day, porridge is fading out because it takes longer time to make one and usually people tends to thinks porridge is only for the patients, We try to figure out more variety of porridge by researching fifteen books. which are dated from sixteen century to 20 century, More specifically we focus on, in our research, recipes, materials that make porridge, materials that put fire on, pots that cook in, tools that handle with, purposes that make it, and effects that bring our after eat it.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.314-320
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• 2007

The objective of this study was to investigate the effect of grain size on the physicochemical properties of rice porridge. Here, the grain size of the rice was classified as whole grain, half grain, and flour by traditional Korean cooking methods. The viscosity of the rice flour porridge was highest for the among the three different grain size porridges. In the amylographs, the increase in viscosity for the whole grain porridge was higher than that of the rice flour porridge during cooling. The soluble solid and reducing sugar contents of the rice porridges increased according to the rice grain size, while the blue value decreased. The SDI (starch digestion index) increased according to the rice grain size. The RDS (rapidly digestible starch) was highest while the SDS (slowly digestible starch) the lowest in the rice flour porridge. The morphologies of the rice porridges were examined by SEM and showed a smoother surface and more exudated gelatinized granules in the rice flour than in the whole grain rice porridge. In conclusion, rice porridges made from the smallest possible grain size such as flour may be helpful for people with weaker digestive systems such as infants, the elderly, and hospital patients.

• Journal of Korean Medical classics
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• v.31 no.1
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• pp.29-43
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• 2018

Objectives : This paper studies how the people of the past deal with constipation before the introduction of modern medical knowledge. Then, the paper selected some of the methods that use food ingredients with little to no side effects, and studied them to find a basic set of data that can be applied to today's medical practices. Methods : This paper reviewed six literatures: China's Eumsunjungyo, Nonohangeon, and Shiggamboncho, and Chosun's Singnyochanyo, Donguibogam, and Jejungsinpyeon. The food cures related to constipation were studied to discover what ingredients and preparation forms were used, how they were taken, what types of prescriptions existed, and how they were applied. Results : The food cure for constipation included ingredients such as mazi, suzi, sesame, honey, yiyiren, yuliren, xingren, taoren, and rice. These ingredients are known for replenishing the body's fluid and humor and allowing the better flow of qi. Mazi porridge, suma porridge, raw sesame oil, suzhu porridge, and suxing porridge were effective in dealing with the conspitation caused by heat, and jingshen wan, yiyiren porridge, yuliren porridge, yulirenyiyiren porridge, xingren porridge, and taoren porridge were effective in taking care of conspitation caused by qi deficiency. Conclusions : With a constipation caused by heat, it is good to take mazi and spinach regularly which is helpful in cooling down the heat. For senior citizens, constipations occur due to the qi deficiency that leads to the lack of fluid and humor. In this case, suzhu porridge should be taken regularly together with milk and sesame oil in order to replenish the qi. This will tonify the amount of qi and moisten the large intestines, which will be also helpful in tonifying the body itself.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.730-736
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• 2013

This study was to establish irradiation process for serving ginseng chicken porridge to immune-compromised patients. Raw chicken, glutinous rice, ginseng, garlic, dried jujube and carrot were used as raw materials for ginseng chicken porridge. The initial level of microorganisms contaminated in raw materials and their predominant species were determined. The level of microorganism detected in raw chicken and in ginseng were 3.4 Log CFU/g and 4.7 Log CFU/g, respectively. Major predominant microorganisms were Pseudomonas fragi in chicken, Enterobactor faecalis in carrot, and Bacillus subtilis in other materials. Chicken and carrot were excluded from irradiation treatment because ordinary thermal treatment can inactivate the microorganisms contaminated in those materials. Five kGy of gamma ray was the effective sterilizing dose required to inactivate B. subtilis in glutinous rice, garlic and jujube, and 10 kGy in ginseng. Ginseng chicken porridge was prepared with each of raw materials gamma-irradiated with the selected sterilizing doses. Control was ginseng chicken porridge prepared with non-irradiated materials. The growth of microorganisms was not observed in the chicken porridge prepared with irradiated raw materials. Sensory results showed that the score of flavor and off-flavor was slightly lower in ginseng chicken porridge prepared with irradiated raw materials than in control. This was considered to be due to the increase of TBARS values by gamma irradiation. However, there was no significant difference on overall acceptance between the porridge prepared with irradiated raw materials and control. The results showed that the individual gamma irradiation of raw materials can be applied to prepare ginseng chicken porridge as meals for the immunocompromised patients.