• 동아시아식생활학회지
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• 제10권1호
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• pp.55-61
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• 2000

Physicochemical and sensory characteristics of Yukwa(fried rice cookie) made by different processing condition were investigated to estabilish the optimum expansion of Yukwa. The expansion rate and crispness of Yukwa prepared by soaking waxy rice for 24 hours was satisfactory . Addition of 15% soy slurry gave better effect on increasing the expantion rate, crispiness and sensory preference than no addition of soy slurry . Yeast, Soju(distilled liquor) , Mackeali(rice wine, turbid) and Chunju(rice wine, clear) as expansion reagent were added to Yukwa prepration . Yeast and Mackeali among tested expansion reagent showed better expansion rate and lower hardness meausred by texturometer than Chunju. Yukwa added chungju showed more fine structure and lower expantion rate than others. Microwave puffed Yukwa was less expansion rate, but same level of crispiness and hardness compared with oil puffed. And no difference in sensory characteristics such as degree of crispiness and stickiness of microwave puffed and oil puffed.

• 동아시아식생활학회지
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• 제2권1호
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• pp.17-33
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• 1992

Information about processing method of Kwahaju can get from the 41 kinds classical literature traditional yakju. The contents of those classical literature consist of sixty items about Kwahaju, number of art-less-brewed alcoholics and compounded alcoholics. Interpreted content was classified and analyzed. Selected 40 items, about Kwahaju among previous 60 items, compounded brewages, were distributed into two groups of alcoholics ; Seoul Kwahaju and Kimchun Kwahaju. Both group of alcoholics, grunded on the periodical conversion of processing method through four centuries were set one thing to another and analyzed. The materials used for Kwahaju, compounded alcoholics, were waxy rice mainley, regular rice, yeast(Nuruk), wheat, barley seedings and Soju, Kwahaju, usually, is brewed for worm or hot season and store up the alcoholics for summer. It should be reminded to be durable alcoholics, not soon pureficated out or needing repair.

• KSBB Journal
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• 제16권2호
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• pp.153-157
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• 2001

Alcohol fermentation conditions for the production of plum wine were investigated and further, sensory evaluation and physiological functionalities of the plum wines were also determined and compared with those of plum liquors made by soaking plums in a mixture of commercial soju and 10% sugar for 15, 30, 60 and 120 days. Ethanol was produced maximally when 5% Saccharomyces cerevisiae was added to red plum juices and fermented at 25$^{\circ}C$ for 5 days. Angiotensin-converting enzyme inhibitory activity and fibrinolytic activity of the red plum wine were better than those of the plum liquors. However, the antioxidant activity, the SOD-like activity and the tyrosinase inhibitory activity of the plum liquors were better than those of the red plum wine. On comparing the red plum wine and the various kinds of plum liquors, the red plum wine was shown to be more acceptable by sensory evaluation.

• 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.

• 한국식생활문화학회지
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• 제24권1호
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• pp.33-38
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• 2009

Alcoholic beverages can be viewed as repositories of historical information reflecting agricultural environment, economic and scientific level, religion, literature and art of their country. Korean Alcoholic beverages are based largely on rice, which have been developed in the following order: Takju, Cheongju and distilled spirits, Soju. They are closely related with the development of agriculture and historical levels of science and technology, and thus can be seen as symbolizing economic and political changes as well as rises and declines throughout the culture's history. The present review assessed the past and present flows of Korean alcoholic beverage culture, which has had a significant influence on the mental world of Korean people, based on literature concerning the history of food in Korea. Another focus of the study was a discussion on the future transmission and refining of Korean alcoholic beverage culture, which is undeniably informed by the Korean people's unique imagination and cultural sense.

• Asia Marketing Journal
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• 제4권3호
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• pp.86-99
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• 2002

2002년 5월 29일 두산 주류 BG의 마케팅 부에서 열심히 일하고 있던 이과장은 최이사의 호출로 자료를 준비 하고 있다. 최이사는 성공적인 시장 진입을 한 산소주의 새로운 마케팅 전략에 골몰하고 있었다. 참이슬이 거의 독점하고 있었던 소주시장은 두산의 산소주 출시 이후 그 어느 때 보다 역동적이고 변화의 가능성을 보이고 있었다. 최근 들어 최이사는 증가세를 보이던 산소주의 M/S가 정체시점에 들어갔다는 것에 대한 보고를 받고 산소주의 성공을 극대화 할 수 있는 새로운 전략이 필요하다고 판단하였던 것이다. 그래서 그는 산소주 마케팅 담당인 이과장에게 전화를 걸어 산소주의 Key Sucess Factor를 정리요약해서 보고하고 지금의 현시장에서의 산소주의 자료 또한 정리보고 하도록 지시하였다. 이에 이과장은 과거 산소주의 출시전 시장상황서부터 출시까지의 산소주의 STP Strategy을 중심으로 마케팅 전략 자료를 정리하여 최이사의 방문을 노크하였다.

• 한국식품저장유통학회지
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• 제31권1호
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• pp.197-198
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• 2024

• 한국식품저장유통학회지
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• 제21권6호
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• pp.908-916
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• 2014

가수량이 120%에서 300%로 증가하면서 pH는 4.6에서 4.2로 산도는 6.0에서 5.2로, 아미노산도는 6.0에서 2.5로, 가용성 고형분 함량은 18.4에서 $7.4^{\circ}Brix$로 낮아졌다. 술덧의 알코올 농도는 150%에서 17.6%로 가장 높았고 알코올 생산수율은 각각 59.7, 74.5, 80.8, 82.8, 89.4, 90.6%로 가수량에 의존적으로 증가하였다. 술덧의 유기산 총량은 각각 207.85, 222.38, 222.06, 204.56, 194.34, 204.34 mg/100 mL로 150%와 180%에서 높게 나타났다. 유리아미노산 총량은 각각 474.60, 317.32, 241.89, 244.51, 189.00, 208.12 mg/100 mL로 가수량에 의존적으로 감소하였고 arginine, alanine, glutamic acid, glycine, isoleucine, leucine, lysine, phenylalanine, proline, serine, tyrosine, valine이 주요 성분이었다. Iso-butanol은 154.88~182.62 ppm, iso-amylalcohol은 320.59~394.47 ppm, 1-propanol은 91.50~170.91 ppm, 2-phenylalcohol은 108.93~144.26 ppm농도로 분포하고 있고 ethyl acetate, acetaldehyde, furfural, butyric acid가 검출되었다.

• 보건교육건강증진학회지
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• 제18권1호
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• pp.109-125
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• 2001

The purpose of this study was to provide the basic data for establishing school education environment protection measures, on the basis of comparing and analyzing the realities and students' recognition degree of the environment and hygiene around the middle and high schools located in the rural areas. These study data were investigated by the self-administered questionnaires, taking as subject the 805 students in the middle and high schools located rural areas. And the results were as follows: First, as the result of having investigated the distribution degree of harmful environment within the purification zone around schools, it was found out that students responded: within the purification zone around the middle school, there were cartoon rooms (46.2％), electronic game rooms (45.9％), and singing rooms (45.0％). within the purification zone around the high school, there were electronic game rooms (46.3％), singing rooms (42.3％), billiard halls (41.4％), PC rooms (40.1 ％), and Soju-room (35.2％). Secondly, as having analyzed student's recognition degree of the harmful environment around the school, it was found out that middle school students responded that sexual utensils-treating shops (3.74 points) were most harmful, and next corrupted bathhouses (3.52 points), and Soju-room (3.47 points), and high school students also responded relating to harmfulness in a similar sequence. Thirdly, in case of students' recognition degree of the harmful environment around the school according to general characteristics, 1) girl students had a higher ratio of recognition that the environment around the school was harmful than boy students (p〈0.001). 2) groups of students whose living standard was high had a higher ratio of recognition that the environment around the school was harmful than groups of students whose living standard was low (p〈0.05). 3) groups of students whose school was located near the park or the residential street had a higher degree of recognition that the environment around the school was harmful than groups of students whose school was located near the factory or the shopping area (p〈0.01). 4) groups of students whose school was located near the park or the residential street had a higher degree of recognition that the environment around the school was harmful than groups of students whose school was located near the amusement area or the shopping area (p〈0.05). Fourthly, 1) relating to the harmful shops where they experienced most highly the behavior of drinking and smoking, middle school students responded that they did so in the electronic game room (22.5％) and high school students did so in the singing room (31.4％), and high school students had a very high experience ratio of drinking and smoking, compared with middle school students (p〈0.001). 2) relating to the harmful shops where they could get in contact with lewd articles, both of middle school students (5.3％) and high school students (8.3％) responded that they could do so in the video room. 3) relating to the harmful shops where they experienced unsound opposite sex acquaintance, both of middle school students (5.8％) and high school students (16.6％) responded that they did so most highly in hotels, and high school students had a remarkably high experience ratio of unsound opposite sex acquaintance, compared with middle school students (p〈0.05). 4) relating to the harmful shops where they experienced violence, middle school students responded that they did so in the electronic game room (14.0％) and then in the singing room (3.7％), and high school students responded that they did so in the electronic game room (9.3％), the nightclub (4.6％), Soju-room (4.1 ％), and high school students had a remarkably high experience ratio of violence, compared with middle school students (p〈0.05). 5) relating to the harmful places where they experienced drugs both of middle school students (0.8％) and high school students (2.4％) responded that they did so in the hotels. Fifthly, when going to the harmful shops, students had the experience of being guided and regulated roughly 1 time - 2 times, and middle school students (16.4％) and high school students (16.7％) had almost similar experience ratios of being guided and regulated. Conclusively, there was a limit in controlling the environment and purification zone only by legal regulations and institutional controls, the self-control purification effort for the school and the surrounding environment was required greatly, in order to protect students from harmful environment. In addition, the constant study to establish the educational environment purification measures must be carried out.

• 치위생과학회지
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• 제11권3호
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• pp.213-220
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• 2011

구취발생과 흡연 및 음주, 구강건강행위와의 관련성을 분석하기 위하여 2006년 10월 1일에서 2007년 3월 30일까지 만 30세 이상부터 59세까지의 성인 144명을 대상으로 설문조사와 함께 Oral $Chroma^{(R)}$(CHM-1, ABILIT Corp., Japan)를 이용한 구취농도 검사를 시행하여 다음과 같은 결론을 얻었다. 1. Hydrogen sulfide($H_2S$)는 치면세마를 규칙적으로 시행하는 군이 가끔 하는 군보다 매우 낮은 농도를 나타냈다(p<0.01). hydrogen sulfide($H_2S$) 농도와 관련성이 높은 요인으로는 치과 방문목적, 음주량, 음주 중 흡연량, 흡연기간, 현재 흡연량 등의 순으로 나타났다. 2. Methyl mercaptan($CH_3SH$)은 과거흡연군이 비흡연군과 흡연군보다 높은 농도를 나타냈고(p<0.05), 20년이상 흡연한 군이 20년 미만 군보다 높았으며(p<0.05), 음주 중 10개비 이상 흡연 군이 10개비 미만 흡연 군 보다 높은 농도를 나타냈다(p<0.05). 음주 특성에서는 주 5회 이상 음주 군이 주 1-2회 이하 음주 군들에 비해 높은 농도를 나타냈고(p<0.01), 잠자기 전 잇솔질을 하지 않는 군이 잇솔질을 하는 군보다 농도가 높았으며(p<0.05), 가끔 스켈링을 하는 군이 규칙적으로 스켈링을 하는 군보다 높은 농도를 나타냈다(p<0.05). methyl mercaptan($CH_3SH$) 농도와 관련도가 높은 요인으로는 치면세마 경험과 음주 중 흡연량으로 나타났다. 3. Dimethyl sulfide($(CH_3)_2S$)는 소주 2병 이상 군이 소주 1/2병 이하 군과 소주 1병 정도 군보다 높은 농도를 나타냈다(p<0.01). 이 결과 구취감소를 위한 교육에 있어서 잠자기 전 잇솔질 실천과 규칙적인 치면세마의 필요성은 강조되어야하며, 금연 및 절주에 대한 지도를 포함해야 할 것으로 사료되었다.