• Microbiology and Biotechnology Letters
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• v.30 no.4
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• pp.410-414
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• 2002

In order to develop a Korean traditional rice wine which by acasia flower added alcohol fermentation was investigated by addition of 5%, 10'h, 15% nuruk and 10% acasia into the wine mash. The maximum amount of ethanol (16.4%) was obtained when 10% acasia flower and 15% nuruk were added in cooked rice for the fermentation by Saccharomyces cerevisiae at $25^{\circ}C$ for 20 days. The overall acceptability and physiological functionalities of the rice wine prepared by addition of different concentration (5-50%) of acasia flower into mash were investigated and compared. The A-15 rice wine which was brewed by addition of 15% acasia flower into mash showed the best acceptability. Its angiotensin-converting enzyme inhibitory activity and tyrosinase inhibitory activity were 80.3% and 94.2%, respectively. The electron-donating ability (23.4%) and nitrite scavenging activity (21.5%) were also higher than those of traditional rice wine.

• The Journal of the Korea Contents Association
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• v.13 no.2
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• pp.157-174
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• 2013

This study aims to develop a proper face design for traditional fashion doll so that the Korean traditional doll can achieve its stand in the modern collection with the new face design based on researching documents, analyzing the examples and delivering a customer survey. The majority of dolls in traditional costume has an innocent look with inverted triangle shape face. But the inverted triangle or oval shape as well as the refined look of well balanced facial features are preferred. An oval face, elongated eyes with no double eyelid or inner double eyelid, plump lips and round and high nose are considered beautiful in the traditional figure. Based on this result, a new design is configured with an inverted triangular face with slightly plump cheeks, eyes with reduced eye, pupil and double eyelid, round nose without tuning up and small and full lower lip.

• Proceedings of the Costume Culture Conference
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• 2003.04a
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• pp.65-66
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• 2003

본 연구는 천연염색물 유물의 본래색인 전통색 추정을 위한 기초 실험중의 하나로, 천연염료와 전통섬유의 종류를 달리하여 전통염색방법을 따라 얻은 천연염색물을 이용하여 색변화에 가장 큰 영향을 주는 주변환경 중에서 세탁과 일광에 의한 천연염색물의 변퇴색의 거동경로를 분석하고자 하였다. 천연염료로는 우리나라에서 재배되는 홍화, 소방목, 치자, 황토, 능소화꽃잎, 지초, 먹물, 감물, 황련, 황백, 생쪽, 생쪽, 쪽, 산죽재, 신나무 등과 같은 15종류의 염료를 단독 혹은 혼합하여 이용하여 적색, 주황색, 연한 갈색, 진한 갈색, 황색, 청색, 자색, 흑색계열의 8종류의 색상을 지닌 천연염색물을 얻었다. (중략)

• Proceedings of the Korea Contents Association Conference
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• 2012.05a
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• pp.167-168
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• 2012

본 연구는 중국의 대형할인점과 전통시장을 대상으로 점포이미지, 고객만족, 구매의도간의 관계에 대한 연구모형을 수립하고, 이들 변수들 간의인과관계를 규명하는데 주된 목적을 두었다. 설문조사를 통한 실증분석 결과를 통하여 대형할인점과 전통시장의 공통점과 차이점을 확인하였다. 따라서 본 연구결과는 마케팅이론은 물론 실무적인 측면에서 할인점과 전통시장의 마케팅전략 수립에 활용할 수 있는 유익한 시사점을 제공해 줄 수 있을 것이다.

• The Inventors News
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• no.31
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• pp.14-14
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• 2005

주류시장에도에도 웰빙 바람 전통주 상표출원 급증 - 특허청 정보화 수준 정부부처 내 최고! - 인하대 이일항 교수, 펠로 4관왕 되다 - 국내 대학들, 인터넷 지적재산권 관리에 극도 취약

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2005.05a
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• pp.144-144
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• 2005

• 식품문화 한맛한얼
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• v.2 no.4
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• pp.76-80
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• 2009

과실주는 과실로 만든 모든 술을 말하지만, 현재 과실주를 대표하는 것은 와인, 즉 포도주이다. 포도주는 포도나 그 즙액을 발효해 만든 알코올음료이다. 그런데 일반 가정에서 소주와 설탕을 이용하여 포도주를 담그는 것을 흔히 볼 수 있다. 그 밖에 소주에 담아 침출하는 과실주로 매실주, 모과주, 앵두주, 무화과주, 딸기주, 산사자주, 밀감주, 유자주 등이 있다. 하지만 이런 종류의 술은 과실주가 아니고 혼성주이다.

• Analytical Science and Technology
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• v.15 no.1
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• pp.26-30
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• 2002

In order to determine the contents of ethyl carbamate in Korean traditional alcoholic beverages and general beverages, GC/MS-SIM method was used after extraction of beverages with dichloromethane. The contents of ethyl carbamate in Korean traditional alcoholic beverages, non-distilled alcohol, and whisky were detected in the range of $4.6-50.2{\mu}g/L$, $27.8-45.4{\mu}g/L$, and $24.8-55.1{\mu}g/L$, respectively. The recoveries were ranged from 83.3 to 104.8 %. The values of relative standard deviation were ranged from 1.8 to 14.8 % and the detection limit was $0.3{\mu}g/L$.

• Journal of Ginseng Research
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• v.31 no.2
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• pp.102-108
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• 2007

The goal of this study was to develop a highly valuable Korean traditional ginseng wine containing various bioactive compounds with good acceptability. The effect of some medicinal plants on the quality and physiological functionality of Korean traditional ginseng wine were investigated. Advanced traditional ginseng wine (AG wine) prepared by addition of 0.5% each Pleuropterus multflorus and Pueraria lobata into the rice mash containing 1% ginseng, 0.4% Fermivin(commercial alcohol fermentation yeast) and Koji (2:1 mixture of nuruk and amylase containing 36 Saccharogenic power per g) showed the highest acceptability and ethanol content (16.8%). Changes of functionalities of the AG wine during fermentation at $25^{\circ}C$ for 30 days were investigated. The highest antihypertensive angiotensin I-converting enzyme inhibitory activity (78.9%) and total acceptability of the AG wine were shown after fermentation at $25^{\circ}C$ for 20 days. However, antioxidant activity, SOD-like activity and fibrinolytic activity of the AG wines were not detected or very low. HMG-CoA reductase inhibitory activity of the AG wine was also shown to be 8.2% and 9.2% after fermentation for 15 days and 20 days, respectively.

• The Korean Journal of Mycology
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• v.36 no.1
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• pp.1-8
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• 2008

To investigate the mycoflora of indoor air in a Sogokju, traditional rice wine, factory, fungi were sampled and analyzed from the air of several rooms in the factory using an Anderson air sampler and from two kinds of Nuruk. Twelve fungal species belonging to the genera of Aspergillus, Penicillium, Gibberella, Cladosporium, and Talaromyces were isolated. Species belonging to Aspergillus and Penicillium genera were the major species. Seven different species of Penicillium were isolated from each different room of the factory. The Aspergillus species found from indoor air of the factory was also found from Nuruk. Rhizopus sp. was commonly isolated from Nuruk but not from indoor air of the factory. This is first report of fungi present in indoor air of a traditional rice wine factory in Korea.