• Korean Journal of Plant Taxonomy
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• v.42 no.2
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• pp.161-166
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• 2012

Aiming to determine the taxonomic identity of Gang-hwa-yak-ssuk as a cultivated plant, this study analyzes ITS sequences and compares their external morphologies with the genus Artemisia, which have a similar external morphology. Thus far, we have considered A. indica as the original plant of Gang-hwa-yak-ssuk, but Gang-hwa-yak-ssuk is better grouped with A. argyi, not A. indica, for the following reasons: Gang-hwa-yak-ssuk has the same characteristics as A. argyi in terms of the natural habitat, in that it is 1-bipinnately cleft or parted in the external morphology of its leaves, and because the white glandular trichome is distributed on the adaxial surface. This is in addition to the result of ITS sequence analysis. Therefore, we can define Gang-hwa-yak-ssuk as a cultivated plant that originates from A. argyi and not A. indica.

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.587-591
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• 2009

Volatiles in Artemisia princeps Pampan. cv. sajabal (sajabalssuk) and A. princeps Pampan. (ssuk) treated with different processing were analyzed using headspace-solid phase microextraction (HS-SPME)/gas chromatography- a mass selective detector (GC-MS). Sajabalssuk and ssuk were treated with steam distillation (SD) and freeze-dried/steam distillation (FD/SD) while controls were raw sajabalssuk and raw ssuk. Sajabalssuk had significantly more total volatiles than ssuk in control and FD/SD treated samples (p<0.05). Major volatiles in raw sajabalssuk were 2-hexenal, 1,8-cineol, trans-caryophyllene, and hexanal while those in raw ssuk were 1-hexanol, ${\beta}$-myrcene, limonene, and 2-hexenal, which implies that substantial lipid oxidation occurred in raw samples. Sajabalssuk with SD and FD/SD treatment had higher peak areas of 1,8-cineole, 4-terpineol, 1-octen-3-ol, and ${\alpha}$-terpineol while ssuk with SD and FD/SD treatment possessed 1,8-cineol, camphor, borneol, artemisia ketone, ${\alpha}$-thujone, and 1-octen-3-ol, which showed that steam distillation produced more volatiles from terpenoids than raw samples. Based on the results of HS-SPME/GC-MS, relative amounts of volatiles from lipid oxidation including 2-hexenal, hexanal, and 1-hexanol were reduced in sajabalssuk and ssuk with freeze-drying and/or steam distillation treatment.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.533-543
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• 2015

This study investigated the chemical composition of Artemisia princeps var. orientalis (Pampan) Hara (ssuk in Korea) essential oil and the quantitative changes of major terpene compounds according to the time of harvest. The essential oils obtained by hydrodistillation extraction from the aerial parts of ssuk were analyzed by GC and GC-MS. The essential oil composition of ssuk was characterized by higher contents of mono- and sesqui- terpene compounds. Ninety-nine volatile flavor compounds were identified in the essential oil from ssuk harvested in 2010, with camphor (11.9%), ${\beta}-caryophyllene$ (9.11%), dehydrocarveol (8.51%), and borneol (7.72%) being the most abundant compounds. Eighty-three compounds were identified in the essential oil from the plant harvested in 2011, with borneol (12.36%), caryophyllene oxide (12.29%), ${\beta}-caryophyllene$ (10.24%), camphor (9.13%), and thujone (8.4%) being the most abundant compounds. Eighty-four compounds were identified in the essential oil from the plant harvested in 2012, with ${\beta}-caryophyllene$ (20.25%), caryophyllene oxide (14.63%), and thujone (11.55%) being the major compounds. Eighty-nine compounds were identified in the essential oil from the plant harvested in 2013, with thujone (23.11%), alloaromadendrene oxide (12.3%), and ${\beta}-caryophyllene$ (11.48%) being the most abundant compounds. Thujone and aromadendrene oxide contents increased significantly from 2010 to 2013, while camphor and dehydrocarveol contents decreased significantly during those 4 years. The quantitative changes in these 4 compounds according to the time of harvest can served as a quality index for ssuk essential oil. The ecological responses to recent climate changes may be reflected in the chemical components of natural plant essential oils.

• Korean Journal of Plant Taxonomy
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• v.44 no.3
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• pp.188-190
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• 2014

The unrecorded plant, Aster hispidus var. leptocladus (Compositae), was reported from Mt. Palgong-san, Daegu-si, Korea and was named as 'Gin-ssuk-bu-jaeng-i' after its slender leaves. It is distinguished from var. hispidus by having glabrous linear cauline leaves with acute apex, small heads and involucre, short pappus in disc florets. It had been considered as Japanese endemic plant especially adapted to serpentine area.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.219-224
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• 1998

Kochujang was prepared by using retrograded rice cakes (Song Pyun, Sym rice cake, Ssuk rice cake, Pat rice cake) as a source starch and the physiochemical and sensory characteristics were compared with traditional kochujang during aging for 60 days. Moisture content of all kochujang groups increased slowly but crude fat content decreased according to aging process. Changes of pH values of all kochujang reduced gradually during aging and the pH of saccharified kochujang was lowered than that of traditional one. Total reducing sugar contents in saccharified kochujang reached the maximum value at 50th day, and decreased thereafter. In contrast, the reducing sugar content in traditional kochujang was the highest at 30-day-aging. After 60 days of aging, the total contents of organic acids were 28.57 mg for P$\_$1/, 27.9 mg for P$\_$4/, 27.05 mg for P$\_$3/ 24.60 mg for P$\_$2/, and 22.30 mg for P$\_$0/. By sensory evaluation, saccharified kochujang prepared with Siru rice cake showed the highest sensory score in its appearance, flavor, texture, color, and taste.

• The Journal of Korean Medicine
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• v.29 no.1
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• pp.15-24
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• 2008

Objectives : The purpose of this study is to reexamine current oriental medical treatment fees based on valuation of input resources which are the treating time, the treatment's difficulty, and the material cost. Methods : This study obtained the following results by reviewing the answers given by 172 oriental medical doctors from March 1 to April 15, 2006. To investigate material cost, we took inventory of treatment materials used by 2 oriental hospitals. Results : The current system does not reflect well enough the treating time and treatment's difficulty. Considering current oriental treatment fees, material costs are too much of doctors' fees. Especially, Wang-ssuk-dduem, which is another form of moxibustion treatment, was spent as much as 74.6% on materials cost. Conclusions : The findings suggest the current oriental treatment fees should be revised to reflect the actual input resources into oriental medical doctor activities and to avoid a distortion of physicians' behavior.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2004.10a
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• pp.97-100
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• 2004

It is now very important that we have to explore the excellency of Korean traditional foods and to hand down the taste of it to the next generations, because the shapes of the foods or the foods themselves are fading out on the ground that the western style of foods are spreading very widely. However, the realistic research about the foods are very slight and the data of the systemic investigation and excavation about the Korean traditional foods are very short. In addition to this, we are need to investigate, excavate, and accumulate the data for the foods when there are persons who has some experience about how to cook and know-how about the actual foods in order to prepare the international reservation for [an agreement of biological diversity], which was signed at Riu, Brazil. The research is done at the province of Chungchung from March to December, 2001. We observed the foods of the province, separating it into Chungchun-namdo and Chungchung-bukto. We collected the kinds of foods by the questionnaire or the field investigation, and we studied the historical evidence for them conferring the books about the foods( for instance, Whang, Hae-Sung and others). And we took the pictures on the process of making foods that the initiate experts are demonstrating. The kinds of traditional foods in Chung-buk were 158 foods, of which main dishes were 42 including Pyogo busutbap, and side dishes are 93 including Guysan-chu-tang, and preferences were 26 including Chik-bu-kku-mi, based on the conference books. However, our excavation and investigation shown that traditional foofs of Chung-buk were 95 kinds, of which main dishes were 18 including Keingsengi-ju, and side dishes were 44 including Jinip-kimchi, and preferences were 33 including Gamtto-gaetteok. However, the questionnaire shown that the kinds of traditional foods of Chung-nam were 342, of which main dishes were 53 including Kukijasun-bibim-bap, and side dishes were 202 including Kkokgeial-teonjang-kuk, and preferences were 90 including Hodu-kawja. However, our excavation and investigation shown that the traditional foods of Chung-nam were 90 kinds, of which main dishes were 8 including Ssuk-bap, and side dishes were 64 kinds including Hobak-geikukji, and preferences were 21 kinds including Yeohyangchia.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.511-529
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• 2007

This study was conducted to investigate traditional Kyunggi area Korean foods suitable for standardization and commercialization as well as to investigate the perceptions of experts about these foods, and to analyze the important value factor characteristics according to classified traditional food groups by residents of the Kyunggi(n=104)areas of Korea. We determined the degree of value of various traditional foods by asking respondents to 13 items based on a 5 point Likert scale, and used the total scores of the items to determine their value. Based on the results of the total scores and frequently chosen foods, we attempted to select the foods suitable for standardization and commercialization. The results are summarized as follows. For main dishes Ogok-bap was selected as the primary suitable for standardization and commercialization. Next were Incheon yeong yang bap, Hobak-beombek, Hobak-juk, Gesungpyeonsu, Tteokguk, Kimchibap, Kimchimandu, and bap, respectively. Of the side dishes Bossam-kimchi was selected as the primary suitable food for standardization and commercialization followed by Bindaetteok, Sondubu, Samgyetang, Baekkimchi, Doenjang-jjigae, Suwongalbi, Japchae, and Cheonggukjang-jjigae, respectively. Finally, for favorite foods, Duteop-tteok was selected as the primary food suitable for standardization and commercialization. Next were Jeungpyeon, Yakgwa, Yaksik, Maejakgwa, Ssuk-tteok, Yeongeunjeonggwa, Songpyeon, and Osaekdasik, respectively. This study shows that a resident's evaluation of a traditional Kyunggi Korean food is affected by the their sense of value of the food, as well as by the social structure, which includes the population, economic condition, food policies, industrial technology, and culture. This research was conducted to preserve traditional Kyunggi Korean foods and to improve this area's regional income from the prospect of sellable goods. We expect that this research to be used as basic data in the development of new commercial traditional foods by the food industry, by offering a better understanding of diverse consumer sense and to also be used with dietary education data relative to following traditional meal patterns for diverse age groups.