• 한국식품영양과학회지
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• 제44권6호
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• pp.944-950
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• 2015

본 연구는 국내 전통식품 품질인증 된장에 대한 휘발성 향기 성분 특성을 분석하여 전통된장의 과학적 관리를 위한 기초 자료를 마련하고자 수행되었다. 이를 위해 수집된 전통된장을 대상으로 headspace SPME-GC/MS 분석을 실시하고 전반적인 국내 유통 전통된장의 휘발성 성분 패턴을 분석하였다. 연구 결과 총 59종의 성분이 동정되었고 각각 acids 8종, alcohols 8종, aldehydes 8종, esters 15종, ketones 2종, phenols 4종, pyrazines 9종, miscellaneous 5종으로 확인되었다. 전통된장의 주요성분은 acid류, ester류, aldehyde류 및 pyrazine류였으며, 그중 acetic acid, ethyl alcohol, benzaldehyde, ethyl acetate, ethyl 2-methyl butanoate, 2,5-dimethylpyrazine 및 tetramethylpyrazine이 동정된 전통된장의 휘발성 성분 중 비교적 높은 강도를 차지하였다. 주성분 분석 결과 대부분의 전통된장은 기본적인 휘발성 향기성분의 조성이 유사한 것으로 나타났으나 isovaleric acid, 2-methylbenzaldehyde, tetramethylpyrazine, benzaldehyde, ethyl alcohol, ethyl caprylate, furfural, butanoic acid 성분들이 일부 된장에서 특이적으로 높아 이들 성분이 전통된장의 품질지표가 될 수 있을 것이라 보였다. 본 연구 결과는 전통식품 품질인증 된장에 대한 휘발성 향기 특성을 데이터베이스화하여 품질 현황을 파악하고 지속적인 품질관리를 통한 제품 발전의 방안으로 제시될 수 있을 것이다.

• 한국식품위생안전성학회지
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• 제4권3호
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• pp.257-261
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• 1989

1989년도 시판 중인 위스키, 브랜디 등 23종의 국산증류주에 대하여 고급 알콜 함량을 분석하고 조성비를 평가하였다. 얻어진 결과는 다음과 같다. 1. 위스키에 있어서 원액혼합비율이 높을수록 고급알콜의 함량이 높았으며, iso-amyl alcohol과 iso-butanol 함량의 비는 낮은 경향을 나타내었다. 2. 진, 럼, 보드카류는 고급 알콜 함량이 낮았으며, SA에서는 iso-butano, 그 외에서는 n-propanol만이 확인되었다. 3. 위스키류나 브랜디에서는 n-propanol , iso-butanol , iso-amyl alcohol의 고급 알콜 3종이 확인되었다.

• 한국학교보건학회지
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• 제32권2호
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• pp.88-95
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• 2019

Purpose: The prevalence of binge drinking has increased among Korean adolescents in recent years. The purpose of this study was to determine the influencing factors of adolescent binge drinking. Methods: This was a secondary analysis of data from the 14th Korea Youth Risk Behavior Survey. For the present analysis, 5,203 binge drinkers (girls who drank 3 or more glasses of soju and boys who drank 5 or more in average on one occasion in the last 30 days) and 4,464 non-binge drinkers were selected. Results: Compared with the adolescents who had no experience buying alcoholic beverages, the adolescents who responded that it was easy or uneasy to buy alcoholic drinks were more likely to be a binge drinker. Also, compared with never smokers, ex-smokers and current smokers were more likely to be a binge drinker. Binge drinking was positively associated with skipping breakfast, subjective health, and feelings of sadness or hopeless. Conclusion: The findings of this study may be useful in developing binge drinking prevention programs for adolescents.

• Safe Food
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• 제9권1호
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• pp.13-23
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• 2014

• 동아시아식생활학회지
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• 제7권3호
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• pp.399-404
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• 1997

우리의 전래 민속주는 중국 둥과 같이 곡류 위주의 양조방식으로 발달하여 고대에는 그 기술이 일본 등에 전수될 정도로 선도하였으나, 조선말을 전후한 역사적인 시련기 속에서 별다른 개발을 보지 못한 가운데 서구적인 문명의 영향을 받아들이게 되면서 민속고유주의 개발 내지 재현보다는 서구적인 양조방식 혹은 외래주류의 모방 및 개발에 역점이 주어지고, 원료면에서 식량자원의 제한에 따라 많은 제약을 받아오면서부터 그 쇠퇴일로를 거듭하였다. 따라서 우리의 전통 민속주류의 올바른 복원과 현실화를 위한 체계적인 연구가 우선 중요한 과제로 대두되고 있다.(중략)

• 동아시아식생활학회지
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• 제2권1호
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• pp.109-132
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• 1992

"Yang Ju Bang" written in Korea is the amonymous old rice-wine book. Yang Ju Bang is supposed to be written in 19th century. The contents of "Yang Ju Bang consist of seventy one items on alcoholic beverages and one item abut "Jeup Jang'. Nonglutinous rice was the most commonly used ingredient, Of the 35 different ingredients that are used in the first step nonglutinous rice makes up 78%. When brewed rice wine, the use of distiller's grains in rice wine is abut 11%.

• Journal of Preventive Medicine and Public Health
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• 제36권4호
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• pp.383-389
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• 2003

Objective : Studies have suggested that beer is associated with a high risk of mortality and morbidity. The purpose of this study was to investigate how types of alcoholic beverage are related to high risk acute harm. Methods : Data from the 1997 Korea's Behavioral Risk Factor Surveillance System Survey, collected through telephone questionings, were analyzed based on multi-stage stratified random sampling(N=1,045). Among those who had drunk at least one type of alcoholic beverage in the last month, one episode where the drinker had consumed the highest level of ethanol was selected, and the alcohol consumption per drinking day categorized into four risk levels of short-term, 'acute' harm, according to the WHO guidelines. Employing ordered logistic regression analyses, as the explanatory variables, types of alcoholic beverage, with and without socioeconomic characteristics, were considered. Results : Spirits and soju were more than ten and three times, respectively, more likely than beer, while makkolli and wine were almost as likely as beer, to involve high risk drinking, irrespective of controlling for the socioeconomic characteristics. Conclusions : Unlike most Western countries, in Korea, beer, rather than spirits or soju, is generally less likely to be associated with high risk drinking for acute harm, The influence of beverage types on high risk drinking for acute harm appears to vary between countries.

• 대한지역사회영양학회지
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• 제27권5호
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• pp.406-421
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• 2022

Objectives: The purpose of this study was to investigate the blood biochemical characteristics, comorbidities, dietary intake, and other risk factors leading to poor glycated hemoglobin (HbA1c) control in elderly Korean diabetes patients over 65 years of age. Methods: Data from the 4^th (2007-2009) and the 7^th (2016-2018) Korea National Health and Nutrition Examination Surveys (KNHANES) were used. Socio-demographic characteristics (age, gender, region, household income, education level, marital status, nutrition education, diabetes duration and diabetes treatment), lifestyle characteristics (drinking, smoking, regular walking, and subjective health perception), anthropometric characteristics (height, weight, and waist circumference), blood biochemical characteristics (HbA1c, high- density lipoprotein cholesterol, triglycerides, total cholesterol, blood urea nitrogen, and blood creatinine), co-morbidities (obesity, hypertension, hypercholesterolemia, hypertriglyceridemia, and anemia), energy and nutrients intake, food group intake, and HbA1c control-related risk factors were compared. Results: Compared to the 4^th survey, the 7^th survey showed an increase in diabetes prevalence among men, an increase in the prevalence of diabetes in the older patients, and an increase in the duration of diabetes. The energy ratio from carbohydrate consumption in the 7^th survey was lower than in the 4^th. Compared to the 4^th survey, thiamine and riboflavin intake had improved, and the intakes of vitamin A, vitamin C, and niacin had worsened in the 7^th. A comparison of food group intakes showed that there was a decrease in the consumption of whole grains, potatoes, and milk and an increase in the intake of beverages and alcoholic beverages. The risk factors for poor control of HbA1c were the duration of diabetes and co-morbid hypertriglyceridemia in the 4^th survey, whereas subjective health perception, obesity, and hypercholesterolemia as co-morbidities were found to be risk factors in the 7^th in addition to the risk factors highlighted in the 4^th survey. Conclusions: For the future management of elderly Korean diabetes patients, greater care is indicated for men over 75 years, and those with low levels of education. It is necessary to increase the intake of milk and vegetables, and reduce the intake of beverages and alcoholic beverages. In addition, it is necessary to reduce the incidence of obesity, hypercholesterolemia, and hypertriglyceridemia for proper control of blood sugar.

• 한국작물학회지
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• 제38권1호
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• pp.85-97
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• 1993

문헌을 통하여 우리나라 전통 쌀가공 식품의 분류 및 역사적 배경에 관해서 고찰하였으며, 1970년부터 1992년 9월까지 각종 학술지에 개제된 연구논문을 중심으로 하여 쌀가공 식품 중 병 과류에 대한 최근의 연구동향에 관해서 고찰하였다. 문헌에 기술된 쌀가공 식품은 죽류ㆍ밥류ㆍ떡류ㆍ주류ㆍ과자류ㆍ음청류ㆍ조미료류 등으로 구분할 수 있었다. 죽류 및 밥류는 첨가재료와 품질 특성에 따라 7-8종류이었다. 떡류는 제조방법의 특성에 따라 증기로 찐것(증병유), 찐것에 물리적 힘을 가하여 쳐서 만든 것(도병유), 모양을 만든 후 찌거나 삶은 것(단자병류), 기름에 지진 것 (유전병유), 발효 후 찐 것(이병류) 등으로 구분할 수 있으며 모두 81종류이었다. 주류는 출원 문헌에 의한 시대적인 구분으로써 정리하였으며 약90여종에 달하였다. 과자류는 5종류, 음청류는 9종류이었고, 조미료류에 관해서는 구체적인 명칭이 언급된 문헌이 없었다. 쌀로 제조되는 전통 병과류 중에서 우리 전통 떡에 관한 최근 연구 논문은 27편에 불과하였으며, 가장 빈번하게 연구되어진 것은 백설기와 증편이었다. 보고 되어진 논문의 대부분이 제조방법에 대한 단편적인 연구들이었다. 전통 떡류의 다양화 및 고급화를 위해서는, 제조과정 중의 이화학적 성질 변화 및 품질특성과 저장수명에 대한 다각적인 연구가 필요하다고 생각되어진다. 한편 쌀로 만든 한과 중에서 연구가 수행되어진 품목으로는 유과(강정)뿐이며 연구 논문은 14편이었다.

• Journal of Nutrition and Health
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• 제36권6호
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• pp.635-645
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• 2003

This study was conducted to investigate the effects of smoking on nutrient intake and blood mineral status. The subjects were composed of two groups.55 smokers and 52 non-smokers. A 24-hour recall method was used along with questionnaires and serum mineral levels were analyzed by ICP spectrometer. The average ages of the smokers and non-smokers were 55.5 and 59.3 years old, respectively. The height, obesity degree, BMI, and WHR of the smokers were significantly higher than those of the non-smokers (p < 0.05, p < 0.05, p < 0.05, p < 0.01) Approximately 45.5% of the smokers smoked 16-20 cigarettes per day. The average age that the smokers started smoking was 22.0 years old and their smoking history was 33.5 years. About 74.5% of the smokers drank alcoholic beverages, while 44.2% of the non-smokers did. The smokers tended to eat less meals and breakfast meal, but drink coffee more often compared to the non-smokers. The mean daily energy intake and CPF energy intake ratio were 1231.8 ㎉ and 69.8 : 14.8 : 14.7 in the smokers and 1210.2 ㎉ and 72.1 : 14.7 12.7 in the non-smokers, respectively. The results show that the smokers tended to consume more energy, lipid, and cholesterol compared to the non-smokers. The results also show that in both groups, nutrient intake was lower than the RDA. The two groups were not significantly different in terms of the intake frequency of green-yellow vegetables and fresh fruits. There were no significant differences in serum levels of Ca, P, Mg, Cu, Fe, Mn, and Zn. However, serum Se level of the smokers was significantly higher than that of the non-smokers. In conclusion, the subjects of this study showed a serious imbalance in the nutrient intake, and the smokers showed a more undesirable dietary intake in the light of their high intake of energy, lipid, cholesterol, alcoholic beverages, and coffee. The serum Se level of the smokers was higher than that of the non-smokers, showing that Se is involved in smoking, Therefore, it could be suggested that more systematic research be conducted with respect to Se and smoking and that increased nutrition education and guidelines for smokers are required.