• 치위생과학회지
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• 제21권4호
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• pp.251-259
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• 2021

Background: The purpose of this study was to investigate the effects of commercially available calamansi soju and other alcoholic beverages on the microhardness and erosion of resin restorations. Methods: In this study, we evaluated the effects of Calamansi soju, Chamisul fresh, Cass fresh, and Gancia Moscato D'asti on resin restorations. Jeju Samdasoo and Coca-Cola were used as negative and positive controls, respectively. Specimens to be immersed in the beverages were manufactured using composite resin according to the product instructions. In each group, the surface microhardness was measured using a surface microhardness instrument before and after immersion for 5, 15, 30, and 60 minutes. The pattern of change in the surface of the composite resin was observed under a scanning electron microscope (SEM). Paired t-tests, one-way ANOVA, and repeated measures ANOVA were performed to compare the surface microhardness of the specimens, and the Tukey test was used as a post hoc test. Results: The pH of all beverages except Jeju Samdasoo was <5.5, which is the critical pH that can induce erosion. The difference in surface microhardness of the composite resin before and after immersion for 60 minutes was significant in all groups. In particular, the largest change in surface microhardness was observed in the calamansi soju group. In the SEM analysis, loss of composite resin was observed in all groups except the Jeju Samdasoo group, and rough surfaces with pores of various sizes were observed. Conclusion: In this study, all beverages except Jeju Samdasoo decreased the microhardness of the composite resin surface, and it was confirmed that calamansi soju had the greatest change.

• 식품과학과 산업
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• 제46권3호
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• pp.11-19
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• 2013

• 산업식품공학
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• 제14권3호
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• pp.249-255
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• 2010

4가지 서로 다른 소재(대나무, 목재, 피탄, 석탄)로 제조된 10가지 활성탄에 대해서, 30% 알코올모델용액에 용해되어 있는 6가지 휘발성화합물(isoamyl alcohol, hexanal, furfural, ethyl lactate, ethyl octanoate, 2-phenyl ethanol)의 흡착효율을 평가하였다. 이들 6가지 휘발성화합물은 알코올음료에서 종종 발견되며, 농도가 높을 경우에는 숙취의 원인이 될 뿐만이 아니라 위스키나 보드카와 같은 술에서 이취의 원인물질이 되기도 한다. 6가지 휘발성화합물이 용해되어 있는 30% 알코올모델용액 200 mL에 0.2 g의 활성탄을 넣고 16시간 일정한 속도로 교반한 후에 처리된 용액을 2가지 시료처리방법(direct liquid injection and headspace-solid phase microextraction)을 이용 GC분석을 수행하여 활성탄의 제거효율을 구하였다. 활성탄의 제거효율은 휘발성화합물의 종류와 활성탄제조의 소재에 따라 차이가 있었으며, ethy octanoate, 2-phenyl ethanol, hexanal에 대한 제거율은 34-100%로 높은 편이나, isoamyl alcohol, ethyl lactate, furfural의 제거율은 5-13%로 비교적 낮은 편이었다. 활성탄의 종류에 따른 제거율은 대나무활성탄인 A가 isoamly alcohol, hexanal, ethyl lactate, furfural 등 대부분의 휘발성화합물에 대해서 유의적으로 높았으며(p < 0.05), 특히 알코올음료에서 숙취와 이취물질이며 fusel oil의 주성분인 isoamyl alcohol, aldehydes(hexanal, furfural), 2-phenyl ethanol에 대한 흡착효율이 높은 것으로 확인되었다.

• 한국미생물·생명공학회지
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• 제36권4호
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• pp.320-325
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• 2008

새로운 고품질의 전통주 개발을 위한 자료를 얻고자 시판 전통주들을 수집하여 이들의 물리화학적 성질과 항치매활성, 심혈관질환활성 및 노화억제활성등을 조사하였다. 수집된 45종의 전통주들의 에탄을 함량은 $7.0%{\sim}52.0%$로 다양하였고 pH는 $3.05{\sim}5.28$이었으며 SBB-ju 전통주가 비교적높은 1.37%의 총산을 함유하고 있었다. 항치매성 $\beta$-secretase 저해활성은 PMR-ju가 42.5%로 제일 높았으나 acetylcholinesterase와 butyrylcholinesterase 저해활성은 없거나 20% 미만의 낮은 활성을 보였다. 항고혈압성 ACE저해활성은 YON-ju가 85.6%로 조사한 모든 생리기능성 중 가장 우수하였으나 혈전용해활성은 없었다. 항노화성 전자공여능은 SBB-ju(A)가 72.2%을 보여 높았으나 SOD 유사활성과 혈전용해활성등은 매우 낮거나 없었다. 최종 항고혈압활성 우수 기능성 주류로 선발된 YON-ju의 주, 부원료 추출물들의 항고혈압 활성을 조사한 결과 인삼의 물과 에탄을 추출물, 멥쌀의 물추출물 및 국화의 에탄올추출물에서 항고혈압활성이 높은것으로 보아 발효중에 이들로부터 항고혈압성 ACE 저해물질이 용출되거나 이들의 분해산물들이 YON-ju의 항고혈압 활성을 상승시킨 것으로 사료 되었다.

• 한국균학회소식:학술대회논문집
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• 한국균학회 2014년도 추계학술대회 및 정기총회
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• pp.23-23
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• 2014

There are many yeast strains have been discovered for industrial usage in global scale. In the point of view for the alcoholic fermentation performance and producing alcoholic beverage products, recently many countries have known about the importance of microorganisms as a valuable resource. Discovered with well performed yeasts have potential industrial application in diverse ways such as foods, beverages, cosmetics, pharmaceutical functions, and so on. In Korea, the yeast research has not been sufficiently performed especially for distilled spirits industry. As a result, not so little manufacturers use exotic yeasts from overseas even included the expensive royalties. Besides of those, to produce distilled spirits, many manufacturers do not use specialized yeast for distilled spirits. Distiller's characterized yeasts such as whisky, brandy, vodka, Japanese shochu and awamori, are all well-known industrialized. For decades, the distillers, except us, have selected, developed, and practised yeasts in accordance with distilled spirits characters. This study is about selection and industrial application of yeasts for the Korean pot distilled spirits. Finally 7 yeast strains were selected among over 1,000 yeasts from the traditional Nuruks, through the essential related tests based on brewing and distilling science. The selected yeasts show the appropriate characteristics of distilled spirits. The result of this study could help our distilled spirits industry be activated and stand independent from the exotic microbes.

• 한국인구학
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• 제26권2호
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• pp.91-110
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• 2003

고위험 음주는 개인 건강 뿐 아니라 사회에 막대한 부담을 초래한다. 본 연구는 보건복지부와 서울대학교외 건강위험요인 전국조사 자료에 중도 절단 이변량 프로빗 모형(bivariate probit model with censoring)을 활용하여 한국 사회에서 15세 이상 인구계층의 고위험 음주에 미치는 요인을 규명하였다. 연구결과에 따르면 우리나라에서 소주가 음주 주종 중 고위험 음주와 가장 관련성이 큰 주종임이 밝혀졌다. 그동안 소주의 문제점에 관해서는 대부분 인식하고 있었으나 전국 조사 자료 및 최신 통계분석방법을 적용한 연구가 전무하여 실증적인 뒷받침이 되지 않았던 사실이 밝혀진 셈이다. 또한 나이가 많은 계층, 배우자와 동거하지 않는 계층, 경제활동에 종사하는 계층, 스트레스에 취약한 계층, 다양한 주종을 소비하는 계층이 각각 상대적으로 그렇지 않는 계층에 비해 고위험 음주를 할 가능성이 높았다. 본 연구결과로써 한국 사회에서 음주로 인한 위해를 감소시키기 위해서는 주종별로 차별화된 정책과 함께 고위험 음주 가능성이 상대적으로 높은 인구계층을 대상으로 정부 및 민간 노력이 집중되어야 한다는 정책적 시사점을 도출할 수 있었다.

• 동아시아식생활학회지
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• 제27권2호
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• pp.215-222
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• 2017

The purpose of this study was to investigate consumer behavior and perception of Korean cheongju (rice-wine). An online survey, conducted from July 24, 2015 to July 31 2015, targeted 500 males and females adults in Seoul, Busan, Daejeon, Gwangju, Daegu, Incheon and Ulsan. Male respondents were more likely to drink more often than female respondents. Male respondents preferred 'beer', 'soju', and 'cheongju/yakju' in that order while female respondents preferred 'beer', 'cheongju/yakju', and 'soju' in that order. The reasons for drinking cheongju were 'taste' and 'flavor' for both males and females. The most important characteristic of Korean cheongju product included 'use of domestic ingredients', followed by 'tradition of brewing'. Both males and females responded that an important element of taste/flavor were 'simple/pure taste' when brewing Korean cheongju. In the survey of image recognition of Korean cheongju, 'tradition' and 'trust' were the most important. Therefore, it is necessary to develop various marketing strategies by understanding consumer preferences and perception of Korean cheongju.

• 한국지역사회생활과학회지
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• 제23권2호
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• pp.199-206
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• 2012

In order to evaluate the aroma compounds in Korean traditional alcoholic beverages, volatile compounds of the commercial wines, Makgeolli were analyzed and quantified using the conventional method. Eight volatile compounds including three kinds of alcohols, two kinds of organic acids and three kinds of ether were extracted by Liquid-Liquid Extraction with Dichloromethane. For the separation and quantification, Gas chromatography coupled with mass spectrometry (GC/MS) was used to analyze these compounds. Also, the separation efficiency of these compounds was performed and compared with GC column. The results of this study were as follows ; Eight kinds of volatile compounds were separated well on the HP-88 column better than on the DB-5MS column. Short chain fatty acids, butyric acid and isovaleric acid were not detected in two brands of makgeolli samples. The higher alcohols were detected in the range of 0.86~225.68 ${\mu}g/mL$ and ethyl esters were detected in the range of 0.86~225.68 ${\mu}g/mL$, respectively. There compounds are known to be associated with sensory and odorant.

• 한국식생활문화학회지
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• 제6권1호
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• pp.55-60
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• 1991

우리나라 음료에 관한 현재까지의 과학적 연구결과를 수집하여 고찰하였다. 음료분야에서 수집된 최근의 연구논문은 총 79편이었으며 이들을 분류해보면 순다류 관련문헌이 11편, 유사다류 38편, 숭늉류 3편, 미식류 4편, 식혜류 9편, 수정과류 1편, 화채류 관련문헌 10편,기타문헌이 5편이었다. 현재 보고되어 있는 논문의 대부분이 음료의 성분을 규명하거나 제조방법이나 가공에 대한 연구이다. 따라서 음료의 재료에 관한 품질특성과 저장수명에 대한 더 많은 연구와 한국 고유음료의 산업화를 위한 다각적인 연구가 필요하다고 사료된다.

• 한국식생활문화학회지
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• 제36권2호
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• pp.158-167
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• 2021

This study evaluated the degree of harmony of food pairing with Korean traditional liquors according to the taste and flavor. In-depth interviews were performed with eight experts from May 7 to 17, 2016, to screen Korean traditional liquor and food. For traditional liquor, Sanseong-makgeolli, Hansansogokju, Damsol, Gamhongro, and Andong Soju were chosen. For foods, pan-fried beef, squid with vinegar dressing, clam soup, honey-filled rice cake, prune, grilled mushroom, Swiss cheese, pistachio, honey, and chocolate cake were chosen. Harmonization of the analytical results Sanseong-makgeolli, between honey and Pan-fried Beef achieved the most harmonious results. Hansansogokju with honey and prune were harmonious. Damsol and Gamhongro, which are distilled liquor and containing added ingredients, were perfect matched with chocolate cake and squid with vinegar dressing. In the degree of harmony between Andong Soju and food, it was confirmed that squid vinegar and Swiss cheese were the most harmonious. Through the results of this study, it was found that the degree of harmony with food was different depending on the characteristics of alcoholic beverages. In addition, it is believed that not only taste and flavor, but also the alcohol content of alcoholic beverages will play an important role in the harmony with food.