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고추의 우리나라 전래에 대한 재고 : 우리나라 교유의 전통 고추가 임진왜란 훨씬 이전에 '고쵸'로 이미 있었다
정경란(Kyung Rhan Chung),장대자(Daeja Jang),양혜정(Hye Jeong Yang),권대영(Dae Young Kwon) 전북대학교 국제문화교류연구소 2009 전북대학교 국제문화교류연구소 심포지움 Vol.2009 No.5
Before 1970, it was known that Korean had our own red pepper named as Kochu and we used Kochu in preparing kimchi and kochujang. However, after Professor Lee insisted that Korean red pepper (Kochu) was transferred from Japan during the Seven Years War (Imjinwaeran(壬辰倭亂), Japanese Invasion of Korea in 1592-1598), it has been generally accepted without any criticisms. But many old literatures have shown that Korean Kochu already existed in Korea before the war. For example, the books, Kukubkanibang (救急簡易方 published in 1489) and Hunmongjahoi (訓蒙字會 published in 1527), demonstrated that Kochu was cultivated as food substances or medicinal purposes. In another old literature (1460), Siklyochanyo(食療撰要), kochujang was used as an uncomfort-stomach stabilizer. In addition, Korean red pepper was genetically different from South-Mid America's red pepper called as Aji. It has been also insisted by Professor Lee that Aji was transferred to Europe by Columbus in 1492 and then to Korea by Japanese Army in order to kill Korean during the war, and the Aji was modified to Korean Kochu. In conclusion, in Korea our own Kochu was cultivated and used in the Korean native fermented foods such as Kimchi and kochujang.
이인란,한승혜,한용남,정가진 梨花女子大學校 藥學硏究所 1991 藥學硏究論文集 Vol.- No.1
This study was conducted to further purify and characterize a polysaccharide fraction from whole parts of Duchesnea indica (Andr.) Focke, which was previously reported to show an antitumor activity by us. Mild acid-treatment of the fraction by 5% acetic acid yielded three subfractions (Fr. A, B and c) on a Sephadex G-25. Fr A was composed of uronic acid, hexose, pentose and phenolic substance, Fr. C mainly phenolic substance, and Fr. B contained hexose. All three fraction exhibited colony stimulating factor activity.
Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history
권대영,Kyung Rhan Chung,Hye Jeong Yang,Dai-Ja Jang 한국식품연구원 2015 Journal of Ethnic Foods Vol.2 No.1
Gochujang (Korean fermented red pepper sauce, also written in Kochujang), along with kimchi, is an age-old ethnic food made with Korea's representative ingredient, red pepper. A typical Korean meal (Bapsang) is composed of rice (Bap), from which calories are derived, soup (Kuk), which helps in the chewing and digesting of the rice, and side dishes (Banchan), which provide additional nutrition and flavor. To add even more variety to the taste, seasoning (Jang, Yangnyum) is added. Gochujang has become the most fundamental of these kinds of food in Korea over thousands of years, functioning to make add flavor to rice taste better while aiding the digestive system. Gochujang also serves as a simple seasoning when making dishes such as braised spicy chicken, and provide additional nutrients. According to age-old documents, the development process used to manufacture Gochujang requires the basic ingredients of Meju (block made with cooked soy bean) powder, rice or glutinous rice flour, and red pepper powder. Sunchang Gochujang is one variety known for its great taste that was often consumed by kings during the Chosun dynasty. The basic method for making Gochujang in the present is almost the same as it was in the past. Gochujangis not just used to season food; it is also known for its nutritional value For example, it is widely accepted among Koreans that when a person has a weak stomach (due to the poor functionality of the stomach and spleen), and cannot digest food well., Gochujang can be eaten alleviates the symptoms. Recently many studies have been done to prove the medical functions of Gochujang scientifically. Due improvements in science and technology in the area of biology, it has also been discovered that Gochujang has the ability to prevent obesity and diabetes.