『遵生八牋 · 飮饌服食牋』의 食治에 관한 硏究 = A study on the food cure in 『Junsaengpaljeon·Eumchanboksikjeon』

다국어 초록 (Multilingual Abstract)

A Study on the Food Cure in 『Junsaengpaljeon･Eumchanboksikjeon』

Hong Jin-im
Dept. of Korean Medicine
Graduate School, Daejeon University
(Directed by Prof. Yoon Chang-yeol, K.M.D., Ph.D.)

Abstract

『Junsaengpaljeon(遵生八牋)』 is a book in life urturing published by Goryum(高濂) in 1591. Of that, ｢Eumchanboksikjeon(飮饌服食牋)｣ described the recipe and efficacy of food curing(食治). Thus, the study was performed on this book for its useful application in elderly, patients in the convalescent stage and people who are more concerned about their health.
Thus, the author translated the original 『Junsaengpaljeon･Eumchanboksikjeon』 and studied about the method, efficacy and materials. In addition, 『Geogapilyongsarujunzip(居家必用事類全集)』 and 『Imwonsibyukji(林園十六志)』 were compared each other for further consideration. The reason for the comparison is that 『Geogapilyongsarujunzip』 is that 『Geogapilyongsarujunzip』 was written earlier than 『Junsaengpaljeon･Eumchanboksikjeon』, and the similarities in many fields shared with ‘Gijip(己集)’ of 『Geogapilyongsarujunzip』 and ｢Eumchanboksikjeon｣ in ‘Imjip(壬集)’. 『Imwonsibyukji』 is a book comprehensively covering all curing foods in Korea, which contains same or similar contents contained in 『Junsaengpaljeon』.
The author conducted the study particularly on food cure-related Tangpoomyu(湯品類), Sooksuyu(熟水類), Jukmiryu(粥糜類), and Kwacillbunmiunyu(果實粉麵類) in the 『Junsaengpaljeon･Eumchanboksikjeon』.
Roasted salts in Tangpoomyu was mainly used in Tangpoom(湯品) contained in the fruits(果實類), whereas salt is used in Tangpoom for medicines. Tangpoomyu with roasted salts is to be stored for a long-term not in the powder form. Salt in the food is working as preservative as antimicrobial activity.
Sooksuyu is to be dried and then brewed in hot boiling water. However, the energy of ingredients is used when adding hot boiling water to ashes or smoke in the bottle.
Jukmiryu is the nature of medicinal does not lie heavy burdens on the spleen and stomach, considered to be useful for elderly and patients in the convalescent stage. it works effective in treating Tinnitus or Consumptive Disease, whereas the porridge tonifying and replenishing the lower energizer is good to be served as meals for patient or elderly. Porridge works great for relieving the stresses or improving the stability of mind for modern people suffering the stress or insomnia.
Kwacillbunmiunyu explained how to dry materials to make powder or how to extract the starch. Adding starch to noodle will achieve a tender, chewy texture.
Flour is cold and forms a hard mass and this advantage is improved by adding black beans extract. In the ancient Buddhist temple in Korea, pumpkin goes with flour-made food to prevent the adverse effects of flour.
The study on the old foods is conducted to classify the nature of medicinals, and make and take foods upon the health condition, thus, this would be a great help in managing the healthiness.
In the future, it would be necessary to study and develop the efficiency of tonifying and replenishing medicinal(補益藥), qi-tonifying medicinal(補氣藥) and exterior-releasing medicinal(解表藥) to perform more studies on dietary therapy for patients suffering the disease or in the convalescent stage.

목차 (Table of Contents)

• 목 차
• Ⅰ. 緖 論 1
• Ⅱ. 硏究方法 3
• Ⅲ.『遵生八牋·飮饌服食牋』 硏究 5
• 1. 食治의 意味와 關聯文獻 5
• 2.『遵生八牋』의 著者 7
• 3. ｢飮饌服食牋｣ 硏究 7
• Ⅳ. 考 察 121
• Ⅴ. 結 論 128
• 參考文獻 130
• 부 록 132
• Abstract 136

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