• 식품산업과 영양
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• 제4권1호
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• pp.9-12
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• 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.

• 한국미생물·생명공학회지
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• 제30권4호
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• pp.410-414
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• 2002

아카시아꽃을 이용한 고부가가치의 생리기능성 전통주를 개발하기 위하여 먼저 아카시아 전통주의 알콜발효 조건을 검토하였다. 10%의 아카시아꽃을 함유한 덧밥에 누룩을 15% 첨가하고 Saccharomyces cerevisiae를 이용하여 제조한 주모를 첨가한 후 $25^{\circ}C$에서 20일간 발효시켰을 때 에탄올이 가장 많이 생성되었다. 또한, 기호도와 색상은 아카시아꽃 15% 첨가하여 제조한 전통주가 가장 좋았고 ACE 저해활성과 tyrosinase 저해활성은 각각 80.3%와 94.2% 이었고 전자공여능(23.4%)과 아질산염 제거활성(21.5%)도 대조구보다 높았다.

• 한국균학회지
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• 제39권1호
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• pp.88-89
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• 2011

전통주의 간독성 유무를 확인하기 위하여 Rhizopus stolonifier NO. 17 누룩과 Saccharomyces cerevisiae, 증자미 등을 이용하여 전통주를 제조한 후 농축물을 제조한 다음 실험동물 쥐에 경구투여 하여 몸무게 변화와 혈청 생화학적 검사 등을 실시하였다. 제조한 전통주 농축물은 실험동물 쥐의 몸무게에 영향을 주지 않았고 total protein, total cholesterol, albumin 함량과 GOT, GPT 등을 전통주 농축물을 처리한 시험구와 무처리 대조구의 암컷 쥐와 수컷 쥐 결과와 비교 하였을때 모두에서 약간 상승하거나 감소하였을 뿐 큰 차이가 없었으므로 제조한 전통주는 간 독성이 없는 것으로 추정된다.

• Mycobiology
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• 제38권2호
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• pp.122-127
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• 2010

Different strains of mold were screened for the production of high quality Korean traditional rice wine with anti-hypertension and good acceptability. We isolated 867 nuruk mold strains and selected 24 for further study based on measurement of amylase activity. Among them, mold No. 17 showed high ethanol production upon fermentation with Saccharomyces cerevisiae as well as anti-hypertensive properties. The No. 17 strain was therefore selected as the functional mold and later identified as Rhizopus stolonifer based on molecular biological characteristics. Optimal fermentation conditions for the brewing of anti-hypertensive traditional rice wine comprised the addition of R. stolonifer No. 17 koji at a concentration of 35 sp/g and a fermentation period of 10 days at $25^{\circ}C$ using S. cerevisiae.

• 한국식품조리과학회지
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• 제31권3호
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• pp.296-303
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• 2015

We investigate black raspberry (Rubus occidentalis) wine made using traditional yeast (Saccharomyces cerevisiae A8, B6, GBY2, GBY3) and S. cerevisiae Fermivin (FM), which is widely used in wine manufacturing, and analyze the biogenic amine content and the volatile flavor compounds. Black raspberries were separately inoculated with yeast up to $1{\times}10^9CFU/kg$, followed by incubation at $25^{\circ}C$ for 7 days. FM produced the highest alcohol content, however the final fermentation characteristics of the wine made using four different yeasts were similar. S. cerevisiae A8 had a large biogenic amine (BA) content, specifically tryptamine, thus we excluded this yeast from fermentation. S. cerevisiae GBY3 was selected for black raspberry wine fermentation as a result of sensory evaluation. The volatile flavor compounds of two wines (S. cerevisiae GBY3 and FM) were analyzed by gas chromatography and mass spectrometry. 37 compounds in the samples were separated, and several ester compounds were identified in greater amounts in the wine made with S. cerevisiae GBY3 than in the wine made with FM. A greater amount of the major compound, ethyl benzoate, giving the sweet and fruity flavor, was identified in wine made with S. cerevisiae GBY3 than in the wine made with FM. In conclusion, S. cerevisiae GBY3 was confirmed to produce no major BAs and a better flavored wine. These results give new leads in the production of high quality wine.

• 한국식품영양학회지
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• 제25권1호
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• pp.32-49
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• 2012

This paper reviews 14 studies of the Joseon Dynasty(1392~1909) to examine the traditional Korean foods in Korean festivals. A total of 12 studies mentioned Seollal, Daeboreum, Dongji, Nappyeng as festivals involving. Traditional foods 10, Yudu, 9, Sambok and Junggujeol, 8, Chuseok and Seotdalgeummeum, 7, Samjinnal, Chopail, and Dano, 5, Jungwon, and 4, Hansik. In terms of the types of traditional foods, 13 studies mentioned red bean gruel, 12, Yaksik, 11, Tteokguk, 10, sudan and dog meat, 8, the custom of cracking the outer shell of different types of nuts, 7, Guibagisul(an ear-quickening wine), rice cakes(azalea hwajeon, zelkova rice cake, bean and turnip rice cake), 6, a chrysanthemum cakes, 5, Songpyeon, charunbeung(wagon-wheel rice cake), chrysanthemum wine, and sparrow meat, 4, Gangjeong, red bean grue, wine and snack, Jeonyak, 3, rice cakes, the making of soy sauce, Nabyak, roasted hare meat, foods for guests during, New Year festivities and rice cakes. The most frequently recorded festival foods were rice cakes and wine in various forms. This paper's review of ancient documents from the Joseon Dynasty provides a better understanding of Korea's folk customs, particularly traditional foods. In addition, this paper's findings are expected to help sustain Korea's traditional customs and foods and facilitrate the spread of Korea's food culture worldwide.

• Food Science and Biotechnology
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• 제16권6호
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• pp.994-998
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• 2007

Changes in microflora, pH, reducing sugar content, lactic acid content, and ethanol content during Korean rice wine fermentation were investigated. Typical quality characteristics of Korean rice wine fermentation including pH, reducing sugar content, lactic acid content, and ethanol content were evaluated. While a fungus was not detected in our Korean rice wine mash, yeast was found to be present at fairly high quantities (1.44-4.76\;{$\times}\;10^8\;CFU/mL$) throughout the fermentation period. It is assumed that lactic acid bacteria (LAB) had effects on the variations of fragrance and flavor for traditional Korean rice wine. The main LAB during the Korean rice wine fermentation was determined and identified as a Gram-positive, straight rod-shaped cell. Genotypic identification of the isolated strain by amplification of its 16S rRNA sequence revealed that the isolated strain was most closely related to Lactobacillus plantarum (99%) strains without any other comparable Lactobacillus strains. Therefore, we designated the major LAB identified from traditional Korean rice wine fermentation as L. plantarum RW.

• Journal of Ginseng Research
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• 제31권2호
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• pp.102-108
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• 2007

고부가가치를 가진 전통 인삼주를 개발하기 위하여 각종 약용식물들의 첨가가 인삼주의 품질과 생리기능성에 미치는 영향을 조사하였다. 먼저 전통 인삼주 제조용 최적효모를 선발하기 위하여 2종류의 시판 알코올발효효모와 청주제조용 Saccharomyces cerevisiae를 이용하여 인삼주를 제조한 결과 시판효모인 Fermivin으로 발효시킨 전통 인삼주가 에탄올 함량이 17.0%로 비교적 높았고 기호도도 제일 우수하였다. 또한 각종 약용식물첨가가 전통 인삼주의 품질에 미치는 영향을 조사한 결과 시판효모인 Fermivin을 0.4%, 시판곡자와 정제효소를 각각 g당 36sp씩 2:1의 비율로 혼합하여 담금한 주모에 1% 인삼과 0.5%의 하수오와 갈근을 첨가하여 $25^{\circ}C$에서 20일간 발효시킨 인삼주가 에탄올함량이 16.8%로 제일 높았고 기호도도 제일 우수하였다. 최적 발효일수를 결정하기 위하여 발효 중 생리기능성의 변화와 기호도를 조사한 결과 발효 20일에 항고혈압활성을 나타내는 안지오텐신전환 효소 (ACE)저해활성이 78.9%로 높았고 기호도도 제일 우수하였다. 그러나 HMG-CoA reductase 저해활성은 발효 15일에 8.2%, 20일에 9.2%를 보였을 뿐 여타의 생리기능성은 없거나 매우 미약하였다. 이상의 결과를 종합하여 볼 때 항고혈압활성이 우수한 고급 전통 인삼주를 제조하기 위해서는 시판곡자와 정제효소를 각각 g당 36sp씩 2:1로 혼합하여 증자미와 물과 시판효모인 Fermivin 0.4%와 인삼 1%로 1차 담금하여 $25^{\circ}C$에서 4일간 발효시킨 후 갈근과 하수오를 각각 0.5%첨가하여 다시 $25^{\circ}C$에서 16일간 발효시키는 것이 제일 좋은 것으로 사료된다.

• 한국미생물·생명공학회지
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• 제37권4호
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• pp.413-415
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• 2009

To develop a new traditional rice wine by using Gardenia jasminoides, various fermentation methods such as without cooking, with cooking and with starter seed methods were studied. The condition of alcohol fermentation was investigated by addition of 1% Gardenia jasminoides into mash. Among the fermented methods, the fermentation with starter seed was the best as the alcohol was 19%. The acceptability of the Gardenia jasminoides rice wine with different methods were compared. The starter seed method which was prepared by adding 1% Gardenia jasminoides into mash showed the best acceptability in the sensory evaluation test and color test.

• 한국식품과학회지
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• 제37권5호
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• pp.789-794
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• 2005

구기자(Lycii fructus)를 이용한 새로운 고부가가치의 전통주를 개발하기 위하여 먼저 구기자 열매를 이용하여 제조되는 구기자 전통주에 지골피, 두충, 감초와 민들레를 0.1%-3.0%까지 각각 순차적으로 첨가하여 발효주를 제조한 후 에탄올 생성량과 기호도를 측정하였다. 구기자 전통주에 지골피 0.1%, 두충 0.1%, 감초와 민들레 각각 1.0%를 덧밥에 첨가하여 발효시켰을 때 에탄올이 가장 많이 생성되었고 전체적인 기호도도 우수하였다. 여기에 구기자 잎을 0.1%, 0.5%, 1.0%씩 각각 첨가하여 구기자 전통주를 제조한 후 관능검사를 실시한 결과 구기자 잎을 0.1% 첨가하여 제조한 전통주가 기호도가 제일 높았고 항고혈압 활성을 나타내는 ACE 저해활성도 68.5%로 비교적 우수하였다.