• Food Science and Industry
• /
• v.53 no.1
• /
• pp.84-91
• /
• 2020

In the Joseon dynasty one in seven houses enjoyed their home-brewed alcoholic beverages, which lead to the development of a variety of Korean traditional liquors throughout the country. However, when Korea was under Japanese rule, Korean traditional alcoholic beverages disappeared during this period. Since the 1980s, the Korean government has tried to revitalize the traditional alcoholic drinks unique to Korean culture and taste. Nevertheless, the development of traditional liquors is subjected to many constraints due to current market demand and liquor laws. To address this, we propose some suggestions that should be implemented ahead. First, it is necessary to revise the term traditional liquor including makgeolli as 'Korean sool' to expand the market size. Secondly, the use of koji and excellent yeast isolated from nuruk should be scientifically modernized. Lastly, the government should establish the National Korean Sool Research Institute. These practices will contribute to the succession of Korean liquor and its globalization.

• Journal of Food Hygiene and Safety
• /
• v.7 no.1
• /
• pp.45-48
• /
• 1992

In Food revolution of Korea, colorimetries or a titration methods are introduced for the analysis of alcoholic liquors. But, these wet analyses have disadvantages such as individual errors, long process time, and sometimes tedious pretreatments. In the process of making alcoholic liquors, fusel oils are produced as by products. Five main fusel components that could be produced are 2-propanol, n-propanol, iso-butanol, n-butanol, and isoamyl alcohol. Also acetaldehyde and methanol could be produced as by-products of ethanol. With using capillary FFAP column in GC or GC/MSD, we analysed these five fusel components as well as internal standard (acetonitrile) including methanol, acetaldehyde and ethanol simultaneously. We obtained excellent mass spectra as qualitative data of all species. We also took excellent quantitative data with GC by using the internal standard method.

• Food Science and Biotechnology
• /
• v.16 no.6
• /
• pp.975-980
• /
• 2007

Determination of ethyl carbamate content in imported alcoholic beverages in Korea and an exposure assessment were conducted. In gas chromatography/mass spectrometry/selected ion monitoring (GC/MS/SIM) analysis, 2.5-39, 8-263, 6.3-112, 11.3-23.5, 53-94, 8.5-38.5, 7-9.5, 21.3-31.5, 5-832.5, and $10.5-364.8\;{\mu}g/L$ of ethyl carbamate were detected in imported beers, sakes, whiskies, vodkas, Chinese liquors, cognacs, tequilas, rums, liqueurs, and wines, respectively. The exposure assessment indicated that the exposure of Korean adults to ethyl carbamate were lower than 20 ng/kg BW per day, (the virtual safe dose) indicating that the amount of ethyl carbamate exposed through fermented food and alcoholic beverages including imported products are currently in the 'no significant risk level'. However, the present low exposure to ethyl carbamate through the imported alcoholic products was not due to the low contents of ethyl carbamate in imported products, but low consumption of the imported products. Therefore, given increasing importation of alcoholic beverages in Korea, reductions of ethyl carbamate content in imported alcoholic beverages, especially non-distilled products, should be required by regulating limits on the ethyl carbamate content in the imported alcoholic beverages.

• Food Industry And Nutrition
• /
• v.4 no.1
• /
• pp.9-12
• /
• 1999

The effect on the promotion of health by the proper drinking of traditional alcohols was presented. It was proved t fat proper extents of drinking reduce lethal rate and improve physical body condition. The anti- carcinogenic effect of traditional wine from K company was also revised. The destination of traditional wine approached by the use of unprecooked method was also suggested as one of various models which produce excellent products. The diversity for a future survival should be acquired by sterilized Takju, various traditional wines, Liquors, and Soju of wine remainder. The operation of traditional alcoholic museum was also revised.

• Journal of Food Hygiene and Safety
• /
• v.4 no.3
• /
• pp.257-261
• /
• 1989

In order to evaluate the characteristics and quality of various Korean alcoholic beverage, the higher alcohols profiles were analyzed by gas-chromatography. Total amount of the higher alcohols depended on the type and class of the liquors. Gaschromatographic analysis showed that the type of Gin, Rum and Vodka except for SB contain n-propanol mainly. The amount of the higher alcohols determined was proportional to the content of the originally fermented liquor in the whisky. The difference in the ratio of iso-amyl alcohol content to that of iso-butanol may be useful as a parameter in evaluating the class of the whisky.

• The Journal of Industrial Distribution & Business
• /
• v.10 no.6
• /
• pp.39-50
• /
• 2019

Purpose - Since the local liquor industry uses the agricultural products produced in the region as the main raw material, cultivation of the industry can be a way to expand the demand for domestic agricultural products and can contribute to the income increase of the farmers. In addition, the local liquor industry can be developed into a region-specific industry differentiated from other regions by linking with the region's tourism resources. Therefore, in order to achieve various derivative effects through promotion of the local liquor industry, it is necessary to precisely understand the factors related to the purchase and consumption of local liquor which then will lead to an increase in consumption. This study analyzes the current status and problems of local liquor industries and examines the determinants of consumers' purchasing decisions of regional specialties through questionnaires. We will then propose a strategy to promote consumption of locally produced alcoholic beverages. Research design, data, and methodology - An online Domestic Consumer Survey was conducted to identify the actual purchases and uses of local liquors for 500 consumers nationwide. Based on the questionnaire results, the analysis uses an ordered probit model. Results - As a result of analyzing the effect of consumer characteristics on the purchase of local liquors, it was found that the average cost of drinking, income, local specialty, brewery experience, and health concerns have a significant effect on gender, drinking frequency. All the variables except the participation in the training of the special provincial manufacturing method were found to be statistically significant. The statistical significance was at a 1% significance level for the remaining factors excluding the bottle design. This shows that the higher taste, quality, price, and harmony with food, the higher the probability of purchasing local liquors. Conclusions - In the analysis of factors influencing the purchase intention of local liquors, it was found that factors such as taste, quality, price, and harmony with food had a significant effect. Given the diversity of purchasing factors, the importance of diversification strategies is emphasized again. In particular, it will be important to secure wide publicity for local liquors through various PR strategies.

• Journal of Society of Preventive Korean Medicine
• /
• v.18 no.1
• /
• pp.93-101
• /
• 2014

Objective : The aim of this study is to analyze medicinal herbs, the ingredients of traditional Korean liquor, focusing on efficacy in the traditional Korean medicine. Through this study, for vitalizing traditional Korean liquor market, the researchers attempt to explain the superiority of traditional Korean liquor and the advantages of using herbs to brew alcoholic beverages. Method : We conducted a research targeting traditional Korean liquors in domestic market from July through september 2012, and finally 70 kinds of liquor were selected and analyzed. Results : Among traditional liquors, fermented liquors are most common. When comparing regions of brewery, the central region of Korea, Gyeonggi-do and Chungcheongnam-do, is major brew area. 37 liquors contain just one medicinal herb. followed 10 liquors contain two medicinal herbs. The most frequently used medicinal herb is Ginseng Radix. And Lycii Fructus, Schisandrae Fructus, Angelicae Gigantis Radix and Chrysanthemi Indici Flos are well used medicinal herbs to brew traditional liquors. In the classification of efficacy of medicinal herbs, tonifying and replenishing medicinal herbs are most popular as ingredients in the traditional alcohols, astringent medicinal herbs, exterior releasing medicinal herbs and heat clearing medicinal herbs are also frequently used. Investigation of tastes and properties of the herbs, it reached a conclusion as below: sweet taste is most common, followed by sour taste and bitter taste. Warm property is account for 50% approximately, followed by cold property. Conclusion : Medicinal herbs have been widely used in the traditional Korean liquor. It came out into the open that the liquor with medicinal herbs is very good for our body in terms of longevity and invigoration. However, liquor consumers concern about not only the efficacy but also the taste, scent and color. Therefore, further study about these things would be required to demonstrate the superiority of the traditional Korean liquor.

• Journal of Food Hygiene and Safety
• /
• v.25 no.1
• /
• pp.24-29
• /
• 2010

This study was conducted to estimate the contents of heavy metals including lead, cadmium, arsenic and total mercury in alcoholic beverages in Korea. Concentration of Hg was analyzed by gold amalgamation method, using mercury analyzer, while concentration of Pb, Cd and As was analyzed by ICP-MS. Concentration (${\mu}g/kg$) of heavy metal in fermented liquors were; for Pb $9.9\;{\pm}\;8.4$(0~38.0), Cd $5.8\;{\pm}\;4.9$(0~5.4), As $28.6\;{\pm}\;19.4$(1~96.4), Hg $0.7\;{\pm}\;1.2$(0~10.6). Concentration (${\mu}g/kg$) of distilled liquors were ; for Pb $4.4\;{\pm}\;5.7$(0~29.3), Cd $2.0\;{\pm}\;2.5$(0~10.3), As $12.0\;{\pm}\;17.0$(0~95.6), Hg $0.2\;{\pm}\;0.3$(0~2.3). Concentration(${\mu}g/kg$ of other liquous were ; for Pb $7.5\;{\pm}\;5.1$(0~13.7), Cd $5.8\;{\pm}\;3.9$(0.6~11.2), As $25.2\;{\pm}\;39.0$(0.5~103.3), Hg $0.3\;{\pm}\;0.1$(0.1~0.5). The present study showed that difference of the amount of constituent in a same category of food are not affect to the content of heavy metals among them. The residual levels of takju, yakju, sake, beer, fruit wine, soju, whiskey, brandy, general distilled liquor, liquor, other liquors are within the maximum levels, prescribed by Korea food code. It is given that heavy metal exposure of Pb, Cd, As, Hg from consumption of alcoholic beverages (takju, yakju, sake, beer, fruit wine, soju, whiskey, brandy, general distilled liquor, liquor, other liquors) are less than 0.03%, 0.06%, 0.01%, 0.01% (mean) in provisional tolerable weekly intake (PTWI) respectively, indicated by FAO/WHO.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.38 no.1
• /
• pp.85-97
• /
• 1993

Grouping of the Korean traditional rice processed foods and their historical background in development were surveyed, principally being concentrated on the current topics reported on the rice-processed foods such as rice cakes and rice cookies. Rice-processed foods could be classified into seven groups according to the literature reported so far: rice gruels, boiled rices, rice cakes, alcoholic liquors, non-alcoholic beverages and seasonings. Among them, rice gruels and boiled rices were further divided into seven to eight groups based on their characteristics together with added materials. Eighty one names of rice cakes were reported in the literature, however it might be condensed to five groups according to their processing methods. Ninety different alcoholic liquors were found and arranged according to the cited period in the literature. Five kinds of rice cookies and nine kinds of non-alcoholic beverages were found in the literature. These are maintained until today with almost identical methods of preparation as described in the old literature. The scientific research results on the Korean traditional rice cakes and cookies published in the literatures were reviewed. A total of forty one research papers were collected: twenty seven papers on rice cakes and fourteen papers on rice cookies. Most of the researches were concerned to the processing conditions. The author felt deeply some too short of researches in the physicochemical changes during processing, the maintenance of the products quality and the industrialization of the traditional processing methods in rice foods.

• Journal of the Korean Society of Food Culture
• /
• v.24 no.1
• /
• pp.1-9
• /
• 2009

The purpose of this research was to investigate consumers' perceptions of foods that are most compatible with traditional Korean liquors. The study participants were a total of 402 customers who visited traditional Korean bars. Thirty-eight percent of the participants drank alcohol once or twice a week, and overall, 79% drank with friends or co-workers. Forty-three percent spent 30,000-40,000 won on alcoholic drinks, and half of them frequently drank distilled Soju whereas 27% drank beer. Those who drank traditional Korean liquor chose to do so because they viewed it as good for their health and the beverage was tasty. Participants selected Yakju/Baekseju (47.5%), Bokbunjaju (21.1%), and Takju/Makgeoli (8.2%) as the most compatible Korean traditional liquors with Korean traditional foods. The most compatible foods with Yakju were identified as Haemulpajeon (11.8%), Dubukimchi (9.8%), and Bossam/Suyuk/Pyeonyuk (7.5%). Bokbunjaju was viewed as a good match with Jangeogui (8.1%), Hunjeori (6.5%), and Saengseonhoe (6.4%). The respondents perceived Deodeokgui (6.7%), Saengseonhoe (5.9%), and Dubukimchi (5.6%) as the most compatible foods with Yakju with mushrooms. Chengju was viewed as a good pairing with Eomuktang (9.2%), Altang/Maeuntang (7.2%), and Saengseonhoe (6.8%). The respondents thought Takju went well with Haemulpajeon (17.7%), Dubukimchi (14.2%), and Kimchijeon (11.7%). And finally, Altang/Maeuntang (11.8%), Samgyeopsalgui (8.7%), and Honghaptang/Jogaetang (8.1%) were mentioned as the most compatible foods with distilled Soju.