韓國 在來 醬類製造史 : 특히 古農書類 나타난 醬類를 中心으로 Referred especially on Changes which appeared in Old Texts of Korean Agriculture

張智鉉 고려대학교 민족문화연구소 1969 民族文化硏究 Vol.3 No.-

According to the historical records, though the accurate origins were unknown, the history of Korean "Changs" may date back to about 1200 years ago. The age of early unified Shilla dynasty. The records reveal the first evidence of "Chang"―like soy products in this age. However, since it is generally believed that was imported from China about 2000 years ago, in the beginning of Sam-Kuk-age(三國時期初期) probably "Chang" manufacturing had started earlier. The records on Korean "Changs", however, are available not until the early stage of Yi dynasty. Undoubtedly during these long unrecorded period, the "Changs" manufacturing technology might had developed to certain degrees, since Koreans had been using continuously "Changs" as the basic cereal supplementing foods. But there is noway to know the history. In the records of the early Yi dynasty there appered, for the first time, the separate manufacturing and usage of Toenjang (fermented soybean mash) and Kanjang (soy sauce). Especially the Chinkanjang (陳甘醬―much concentrated or on aged soy sauce including Toenjang within) manufacturing was recorded already. These technology may be undoubtedly the result of long development during the unrecorded period. Later ku-Hwang-Chal-Yo (救荒撮要; a guide book for the relief of farmine) which was published in the age king Myung-Chong (明宗)recorded the various aspects of "Chang" manufacturing technology. According to this book, the "Chang" technology had especially progressed in the age of king Sae-Chong. (世宗). Koreans started to use wheat flour as the raw material of Toenjang meju (메주, soy sauce and soybean mash fermenting startar) in addition to soybean. A new device of expressing of soy sauce from soy sauce waste was also invented at that time. Therefor it can be said that the separate or independent manufacture of Kanjang and Toenjang was Completed in this age. According to the Sa-Si-Chan-Yo (四時纂要; a monthly farm guide) which was published in the year of king Hyo-Chong(孝宗) the "Changs" manufacturing had became one of the annual practices of Korean family and various kinds of characteristic "Changs" Kae-Chang (蟹醬), Jup-Chang (汁醬), Po-Chang (泡醬) were listed as the popular "Changs" at that times. Probably the fundamental technologies of many specific "Changs" manufacturing had been gradually established from the begining of the Yi dynasty to this age together with the development of food substitutes. A large modification in "Chang" manufacturing technology was brought in the middle ages of Yi dynasty. According to San-Lim-Kyung-Chai(山林經濟; a scientific encyclopedia) Chung-Chang (汁醬; the same as Kanjang) and Toenjang were described as the general purpose "Chang" of daily use and Jup-Chang (汁醬), Chung-Kuk-Chang (淸國醬) and Tam-Su-Chang (淡水醬) were listed as the popular specific "Changs" at that time. A new specific "Chang", Man-Cho-Chang (蠻椒醬, red pepper sauce) was deviced also in this age. Amang them the Chung-Chang is basically similar to the Present type of Korean Kanjang. It was described to be prepared entirely from soybean and Toenjang was the by-product of soy-souce, Undoubtedly the Present Korean Kanjang manufacturing technology may derive its origin to this Chung-Chang, using entirely soybean as the sole raw material. Probably further minor modifications, continued to improve "Chang" manufacturing technology and to adapt for home making method and scale, but essentially the similar "Chang" products which originated in the middle ages of Yi dynasty were conveyed to the present. Thus we can list the present day "Changs" as follows.; Chung-Chang, Toenjang, Nam-Cho-Chang (the same as Man-Cho-Chang) Jup-Chang, Chung-Kuk-Chang, Tam-Su-Chang. Among them the Chung-Chang and Nam-Cho-Chang are the only products of extensive general use by Korean of the Present day and others are only for occasional uses for an epicurism etc. The manufacturing procedures of present Korean Kanjang and Toenjang consist of three major steps; that is, the preparation of Meju, Kanjang fermentation, and expressing of sauce. The history of development of these three Kanjang manufacturing procedures are as the follows. I) The history of Kanjang-Meju Preparation method- The first record of Meju is found is San-Lim-Kyung-Jai. In this text it was described as: Cooked soy beans were mashed and made into small clumps and they were left in the room covered with brossonetia leaves, straw, grass leaves or morus bombysis leaves: Probably for microorganisms grow. From the middle ages Yi dynasty the Mejus were left piled in straw woven bages. The present day method, hanging the Mejus under the ceiling with straw ropes in the room, had been already described in the above San-Lim-Kyung-Jai also. It had been generally recogniged in the old texts of agriculture that coverage of Meju by yellow molds (黃衣) yielded good results. Without the present knowledge of pure culture technique of microbiology, it might hardly be expected to have a good growth of yellow molds by such primitive methods of Meju preparation, we can imagine. Probably such conditions rather might had favored the growth of bacteria and making Meju to Natto type soy product. We can think only of the effect of grass coverage on a good growth of yellow molds. There appeared many other very specific methods of Meju preparations described in the old texts, but none of them survived to be practiced and accepted among Koreans until to the present day. 2) The history of Kanjang fermentation- Until the middle age of Yi-dynasty Chin-Kanjang fermentation method which had been a device chiefly to obtain much concentrated soysauce so that it used small quantities of brine compared to the amount of Meju had been practiced. Later the tendency had come to obtain more quantities of dilute soy sauce and from the end of Yi dynasty the present day Chung-Chang fermentation method had emerged. This method has been using Meju: salt: water in the quantity ratio of 1 : 1 : 4. 3) History of method of expressing soy sauce- In the beginning the soy sauce had not been expressed from soybean mash but the whole mixtures had been consumed as "Chang". From the beginning of Yi dynasty as the need of soy sauce alone had become large the expressing method started to develope. In Ku-Hwang-Chal-Yo expressing by wood curtain was already described. In the middle ages of Yi dynasty, a hole was made in "Chang" and sauce exeeded in the hole was scooped out, or Yong-Su (a bamboo woven basket) were used to separate soy sauce from "Chang". From the end of Yi dynasty the present filtration method (for ex. using sive) were started to be used.

제왕절개 수술반흔에서 점액성 변화와 탈락막 변 화가 일어난 자궁내막증 2 예 및 조직면역학적연구

김주현(Ju Hyun Kim),한치동(Chi Dong Han),허창규(Chang Kyu Huh),조창호(Chang Ho Cho),고석봉(Suk Bong Koh) 대한산부인과학회 2002 Obstetrics & Gynecology Science Vol.45 No.1

Decidualized cutaneous endometriosis infrequently arises in the absence of pelvic disease. It is described in which the histologic features included cytologic atypia, circumscription of endometrial epithelial cells with glandular or cystically dilated space, mononuclear cells within and around the endometrial nodules, and accompanied myxoid change. This histologic pseudomalignancy is not common and be misinterpreted as metastatic carcinoma or malignant tumors arising from soft tissue due to location of nodule and histologic feature. We have experienced two cases of myxoid change in decidualized cutaneous endometriosis in the abdominal scar following Cesarean section, which is presented with a brief review of the literature.

악하선 암의 치료성적과 예후인자

임치영(Chi Young Lim),남기현(Kee Hyun Nam),이잔디(Jan Dee Lee),장항석(Hang Seok Chang),정웅윤(Woong Youn Chung),차인호(In Ho Cha),이창걸(Chang Geol Lee),최은창(Eun Chan Choi),박정수(Cheong Soo Park) 대한두경부종양학회 2005 대한두경부 종양학회지 Vol.21 No.2

Purpose: Submandibular gland tumor is rare, less than 6% of head and neck tumor. The purpose of this article is to analysis the clinical experience and treatment outcomes of malignant submandibular gland tumor, suggesting a guideline of management. Methods: We retrospectively evaluated 26 patients who underwent operation for malignant submandibular gland tumor at Severence hospital between 1986 and 2004. Statistical analysis was performed by Kaplan-Meier method, log rank test, Chi-square test, Fisher's exact test using SPSS v12.0 for Windows. Results: They consisted of 18 males and 8 females whose median age was 47 years(range: 20-71). 10 cases of adenocystic carcinoma, 8 cases of carcinoma ex pleomorphic adenoma, 4 cases of mucoepidermoid carcinoma, 1 case each for acinic cell carcinoma, undifferentiated carcinoma, adeno carcinoma, epithelioid hemangioendothelioma. Sialoadenectomy only was performed in 10 cases(36.5%) and sialoadenectomy with neck node dissection was performed in 16 cases(63.5%). Adjuvant radiotherapy was done in 22 cases(84.6%). 10 year disease free survival rate for malignant submandibular gland tumor was 63.1 % and 10 year overall survival rate for malignant submandibular gland tumor was 70.1%. In univariate analysis, prognostic factors affecting recurrence of malignant submandibular gland tumor was initially papable lateral neck node in physical examination and metastasis of lateral neck node in pathologic confirmation. The prognostic factors affecting survival of malignant submandibular gland tumor was tumor size, TNM stage, recurrence and type of recurrence. Conclusion: In this study, prognostic factors affecting recurrence of malignant submandibular gland tumor was initially papable lateral neck node in physical examination and metastasis of lateral neck node in pathologic confirmation. The prognostic factors affecting survival of malignant submandibular gland tumor was tumor size, TNM stage, recurrence and type of recurrence. To prevent recurrence and to improve survival, early diagnosis and aggressive surgery must be considered.

발열을 동반한 호중구감소증에서 Cefepime 단독투여와 Ceftazidime 및 Tobramycin 병합투여의 효능비교

정현욱,채제욱,강미라,양정채,문치숙,기현균,장현하,오원섭,김기현,백경란,이남용,송재훈 대한감염학회 2004 감염과 화학요법 Vol.36 No.6

목적 : 국내에서 발열을 동반한 호중구감소증이 있는 악성 종양환자에게 경험적 항생제로 베타락탐계 항생제와 아미노배당체의 병합요법의 사용이 일반적이다. Cefepime은 광범위 항균 작용을 가지고 있어, 그람 음성균 뿐만 아니라 그람 양성균에 대해서도 우수한 효과를 나타낸다. 재료 및 방법: 발열을 동반한 호중구감소증이 있는 악성 종양환자를 대상으로 무작위, 공개, 비교 연구를 시행하였다. 대상 환자를 무작위로 cefepime 단독요법군과 ceftazidime 및 tobramycin 병합요법군으로 나누어 투여하고 각각의 임상적 효능과 안전성을 비교하였다. 구강및 인후 점막염이 있는 환자에서 분리된 녹색 연쇄알 구균에 대한 항생제 내성 정도를 조사하였다. 결과 : 대상환자 89명 중 CA 투여군이 48예(53.9%), CT 투여군이 41예(46.1%)이었다. 발열의 유형별로 MDI는 18예(20.2%), CDI는 9예(10.1%), UF는 62예(69.7%)로 두 군 간에 차이가 없었다. CA 투여군과 CT 투여군의 임상적 호전률은 시험약 투여 후 2-4일째 각각 91.7%, 85.4% (P=0.31), 치료 종료 시 각각 91.7%, 100% (P=0.15)로 두 군간에 유의한 차이가 없었다. 치료 종료 시 CA 투여군과 CT 투여군의 세균학적 소실률은 모두 100%로 두 군간의 유의한 차이가 없었다(P=0.78). 점막염이 있는 환자로부터 녹색 연쇄알 구균이 분리된 경우는 25예(28.1%)이었으며, 분리된 녹색 연쇄알 구균은 penicillin, ceftriaxone, cefepime, vancomycin에 모두 감수성을 보였다. 약제 관련 이상 반응의 발생 빈도도 두 군간에 유의한 차이가 없었다. 결론 : 발열을 동반한 호중구감소증이 있는 악성 종양환자의 경험적 항생제로서 cefepime 단독요법은 ceftazidime 및 아미노배당체의 병합요법만큼 효과적이고 안전하였다. Background : Broad-spectrum antibiotic therapy has been recommended as an empirical regimen in cancer patients with febrile neutropenia. Cefepime is a fourth generation cephalosporin with good activity against both gram-positive cocci and gram-negative bacilli. Materials and Methods : To compare the efficacy and safety of cefepime alone with ceftazidime plus tobramycin as empirical regimen for adult cancer patients with febrile neutropenia, a randomized, open label, comparative trial was performed. If the patient showed clinical improvent 72 hours, antibiotic could be changed to oral ciprofloxacin. Clinical and microbiological responses were determined at 72 hours and at the end of therapy. To investigate the antimicrobial resistance of viridans streptococci, swab cultures were obtained from throat in all enrolled patients and antimicrobial susceptibility tests were performed by using microdilution method according to the NCCLS. Results : A total of 89 patients were enrolled. Forty-eight patients received cefepime alone (CA), and 41 patients received ceftazidime plus tobramycin (CT). Demographic and baseline clinical characteristics were similar in both groups (P>0.05). The initial clinical success rate at day 2-4 in group CA (91.7%) was similar with that in CT group (85.4%) (P=0.31). At the end of therapy, the final clinical success rate in CA group (91.7%) was similar to that in CT group (100%) (P=0.15). In 18 patients, with microbiologically defined infections, the eradication rate was 100% in both groups. Adverse events including liver dysfunction (21.3%) and renal dysfunction (2.2%), were similar in both groups (P=0.87). Viridans streptococci were isolated from the throat cultures in 25 cases, and all of these strains were susceptible to penicillin (MIC_(90) 0.12 ㎍/mL), cefepime (1 ㎍/mL), and vancomycin (0.12 ㎍/mL). Conclusion : Efficacy and safety of cefepime monotherapy was comparable to the combination of ceftazidime and tobramycin. It could be used as an alternative empirical regimen for treating cancer patients with febrile neutropenia.

苦椒 渡來考

張智鉉 聖心女子大學校 1977 論文集 Vol.8 No.-

朝鮮時代에 流入한 外來酒에 대하여 : 19世紀∼韓末을 中心하여

張智鉉 聖心女子大學校 1986 論文集 Vol.18 No.-

韓國傳來油脂類 食用起源 硏究

張智鉉 聖心女子大學校 1991 論文集 Vol.23 No.-

韓國 食醋 食用起源에 대하여

張智鉉 聖心女子大學校 1987 論文集 Vol.19 No.-

韓國 菹菜類 起源考

張智鉉 聖心女子大學校 1975 論文集 Vol.6 No.-

韓國 蒸溜酒 飮用起源에 대하여

張智鉉 聖心女子大學校 1981 論文集 Vol.12 No.2