문헌 속 제호탕(醍醐湯)의 조리학적 분석 연구

지명순(Myoung-Soon Ji),김종군(Jong-Goon Kim) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.4

The traditional Korean drink Jehotang, which is one of the most commonly prescribed drugs for treatment of the heat stroke accompanied by high fever, severe sweat and thirst, it is effective for quenching thirst, strengthening the stomach, stopping diarrhea and regulating intestinal function. It is also known to play a role in activating the growth of useful microbes in the intestine and in multiplying intestinal immune cells. Thus, this study investigated all aspects of the drink in an effort to develop a new functional beverage. In the course of this study, the analytical research into the literature concerning Jehotang an error in the secrets of preparing the drink. The Japanese apricot, which was given the botanical name, Prunusmume, should only be used with the flesh (scientifically referred to as Fructusmume), which is fumigated with straw fire before drying. and the seed should be thrown away. The honey should only be used after it is heated with a gentle fire, before removing the white foam that forms on its surface to make the Yeonmil. Two kinds of cooking processes were found in the ancient literature. One procedure boiling down the powered Fructus mume mixed with the Yeonmil, while the other procedure involved preparing the Fructus mume's water by adding water to it, and blending the water with the Yeonmil and the rest of the raw ingredient before boiling them down. The current procedure, in which the cooking is done in a double boiler, has been widely adopted to its simplicity. The finished Jehotang is put in porcelain, kept at room temperature, and consumed after mixing with cold water.

주추(朱楸)의 생애(生涯)와 저서(著書)에 관한 연구(硏究)

지명순 ( Myoung Soon Ji ),안상우 ( Sang Woo Ahn ),윤창열 ( Chang Yeol Yoon ) 대한한의학원전학회(구 대한원전의사학회) 2010 대한한의학원전학회지 Vol.23 No.3

King of Jujeong(周定王) named Jusuk(朱楸) was thought to be an exemplary character as a scholar and a politician, who was not an Oriental medical doctor but a compiler publishing a set of three medical books and a set of volumes on famine relief to save people in the areas of natural disasters or spring poverty. He was born on July 1, 1361 as the fifth son of Juwonjang(朱元璋), the first Emperor (1368-1398) of the Myeong-dynasty (1368-1644) of China. It was not clearly known about his mother other than assuming, but hard to ascertain, that she was from Goryeo, the ancient country in the Korean Peninsula, and became a loyal concubine of Juwonjang(朱元璋). He was the brother of Yeongrakje(永樂帝), the third Emperor(1402-1424) of the Myeong-dynasty. As a focal figure in the political forces at that time in the Myeong-dynasty, he had a life full of vicissitudes such as being removed from office, being exiled to a remote place, being scattered far and wide between family members, being implicated in the rebellion and so on. It seemed that he brushed up on his study, taking a class on an emir until the year of 1380 at the age of twenty. And he published 『Bosaeng-yeorok(保生餘錄)』 and 『Bojebang(普濟方)』 for eight years from 1381 to 1389 (at age 21-29), 『Sujinbang(袖珍方)』 in 1391 (at 31), and 『Guhwangboncho(救荒本草)』 in 1406 (at 46), republishing 『Sujinbang(袖珍方)』 in 1415 (at 65). Endowed with a brilliant talent from early days, Yeong-rakje(永樂帝) wrote the poem(the poem paying a high tribute to a King) well and composed one hundred pieces of poetry on the story of the Won Dynasty (1271-1368) of China. He leaded a quiet life in his later years and died a natural death at Gaebong(開封, a city in China) at 65 in 1425. He had 15 sons including king of Juheon(朱憲王) Yudon(有敦) and 11 daughters. His books contributed absolutely to the growth of Oriental medical field, and also to the increase in population, having influence on bringing about compilation of the books on Oriental medicine and famine relief of the Joseon Dynasty (the old Korean kingdom from AD 1392 to 1910).

충청지역 고등학교 학교급식 관계자의 아침급식 요구도

지명순 ( Myoung-soon Ji ),김정은 ( Jung-eun Kim ) 대한영양사협회 2018 대한영양사협회 학술지 Vol.24 No.2

The purpose of this study is to observe students' eating habits and to evaluate the necessity of high school breakfast service by surveying concerned persons such as high school dietitians, parents, and students to find practical solutions to decrease the breakfast-skipping rate of the high school students in Chungcheong. The data were collected from 75 dietitians, 584 students, and 420 parents. Parents and students participated the survey more positively, and the more monthly income participants’ families had, the probability of participation increased by 1.5 times (OR=1.452). Parents suggested that breakfast should be offered at a lower price (1,000 ∼2,000 won) than school lunch, and for the school breakfast cost, they preferred to bear the expense together with schools. For the type of breakfast, the dietitians preferred convenient foodservice (40.0%), the students preferred simple meals such as bread, milk, fruit and salad (3.97), and Kimbap, Joomukbap et al (3.93) rather than Korean traditional foods (3.76) such as rice, soup and side dish. The dietitians answered ‘needed’ and ‘very much needed’ to the necessity of breakfast relatively low by 30.7%. As the result of the study, the researchers suggest the execution of school breakfast program should start first for the students who cannot have breakfast at home. Moreover, more studies should be conducted to reduce the constantly increasing rate of breakfast-skipping rate of high school students.

제호탕(醍湯)의 문헌 고찰

지명순(Myoung-Soon Ji),고병섭(Byoung-Seob Ko),안상우(Sang-Woo Anh),김종군(Jong-Goon Kim) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.1

This study was performed to present new insights into the distinct aspects of Jehotang. Its history, significance, and effects were examined by evaluating the pertinent literature. in which the idea that Korean foods were original sources of medicine was well expressed. This study was also conducted with the anticipation that it may be useful in developing new foods and beverages based on modern science. References to the Jehotang were found in nine Korean medicine books, seven general books, and in dynastic records such as Bibyeonsa deungnok, Joseonwangjosilrok, Seungjeongwon Ilgi, etc; thus, it was likely a food since the early Korean age. Furthermore, it was discovered that in the Chosun era. Jehotang was not only drunk as a soft drink at the Royal Court in the summer, but was also used as a royal gifts to Cabinet members at the Tano festival on the fifth day of the fifth month of the lunar calendar.

론문(論文) : 한의학 이론에 근거한 가을철 시절식(時節食)의 고찰

지명순 ( Myoung Soon Ji ) 대한한의학원전학회(구 대한원전의사학회) 2014 대한한의학원전학회지 Vol.27 No.1

Objective: Jeol-sik, (festive seasons every 15 days based on sun cycle), refers to both Korean Traditional Festival food( jeol-sik), intertwined between months, and in-season meals( si-jeol-sik) in which the ingredients used are produced in each and one of the four season. I found that ingredients in Si-jeol-sik of Autumn are helpful for strengthening one`s life force. Method: The study found that si-jeol sik for fall season has strong characteristic of casting out demons. When making songpyeon(half-moon-shaped rice cake) for Chuseok (Korean Thanksgiviing Day), they are steamed with pine needs spreaded underneath because pine needles are believed to have power in casting away evil spirits. For harvest ceremony, which were frequently held in October, people consumed steamed rice cakes garnished with red beans, which were considered to negate bad fortunes. Result: To prevent respiratory diseases caught esaily in fall due to wide daily temperature difference and dry weather, white good ingredients such as radish, pear, and taro are used. Conclusion: Main fall holidays are Chil-soek, Baek-Jung, Chu-seok. The best feature of Si-jeol-sik for fall season is that they cast out demons. Also, fall si-jeol-sik consist of many white ingredients for protecting lungs.

논문(論文) : 『동의보감(東醫寶鑑)』단방처방(單方處方) 중 식재료활용(食材料活用)에 관한 연구 -양념류를 중심으로-

지명순 ( Myoung Soon Ji ),윤창열 ( Chang Yeol Yoon ) 대한한의학원전학회 ( 구 대한원전의사학회 ) 2010 대한한의학원전학회지 Vol.23 No.1

『동의보감(東醫寶鑑),내경편(內景篇)』에 나타난 소금에 관한 연구(硏究)

지명순 ( Myoung Soon Ji ),김용진 ( Yong Jin Kim ) 대한한의학원전학회(구 대한원전의사학회) 2010 대한한의학원전학회지 Vol.23 No.6

Salt is a vital inorganic substance to human body and is seasoning in food. It is an absolute alternating factor on fermented food. What`s more, in the oriental medicine, it is widely used to raise the pharmacological effect as a component of a prescription when processing a medicine, and when taking the medicine. Though, Importance of salt is often unaware and it is not used in the right way. focusing on 『東醫寶鑑·內景篇Donguibogam-Naegyeong』 I categorized the methods of salt`s prescription, dose, processing, seasoning, etc. The contents were compared and studied as well. When salt is used as a medicine, It is used as a main medicine, complimentary(aid) medicine, Jjim-Jil(hot towel or bath etc), vomiting medicine and gargling water. when taking the salt water with other medicine, depending on the type of the medicine, boiled salt water, warm alcohol or salt water, mixing powder medicine with salt water etc The methods are diverse. The reason to process medicine with salt or salt water is to bring the pharmacological Qi(energy) down to increase remedial value. When processing a medicine, kneading dough with salt water and the case using food ingredient as medicine salt was used as seasoning. Kneaded mud with salt were used to cover medicine or on the outer surface. This proves that it prevents the dryness and helps the medicine cooked even. Like this, salt is vital and highly-valued medicine in the oriental medicine. learning the right method of using salt and if it were used properly It is considered that it would increase the Pharmacological effect.

제호탕의 장내 세균 및 면역 활성에 미치는 연구

지명순(Myoung-Soon Ji),박민정(Min-Jung Park),이미영(Mi-Young Lee),김종군(Jong-Goon Kim),고병섭(Byoung-Seob Ko) 한국식품과학회 2006 한국식품과학회지 Vol.38 No.1

『구황본초(救荒本草)』의 역대간행(歷代刊行)에 관한 연구

지명순 ( Myoung Soon Ji ),김정은 ( Jung Eun Kim ) 대전대학교 한의학연구소 2014 한의학연구소 논문집 Vol.22 No.2

Gu-Hwang Plants(plants collected from mountains and fields and eaten when no food was available) is healthy, life saving food material, being Mi(taste) and Ki(energy) of nature, for modern people who lose their health by oversupplying energy and unbalanced diet. Also, Gu-Hwang Plants is material for new medicine and functional foods. However, there is a lack of document research about Gu-Hwang plants in Korea. 『 Gu-Hwang-Bon-Cho』 is a book about plants written as a guide for collecting food from nature and maintaining life at times when no food is available due to natural disaster. The book describes in which soils the plants are produced and the names for the plants, and classifies them according to hot and cold characters and sweet and bitter tastes of the plants. In addition, the book distinguished plants`` edible parts, such as flower, fruit, root, stem, peel, and leaf, with how to collect and cook them. The book is of great value that it is reprinted over generations and now there are 30 kinds of existing books. This study conducted research based on books published throughout history which are the first book of this kind by Ju-wang-ju, a book published in 1525 by I-Ryeom, a book published in 1555 by Youk-gan, a book published by Ho-seung of Sa-cheon, and a book published in 1566 by Ju-gon.

Nanoscale topography prediction and simulation using machine vision

정재우,이봉재,이정철 대한기계학회 2022 대한기계학회 춘추학술대회 Vol.2022 No.5