• The Korean Journal of Food And Nutrition
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• v.7 no.4
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• pp.253-258
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• 1994

This thesis is to analyze the ingredients of five-fruit tea depending on extraction time as a basic experiment for quality improvement and industrialization of traditional Korean beverage. According to extraction time, the acidity of the tea is 2.4% at 30 minutes, 2.3% at 50 minutes and 1.7% at 70 minutes, and soluble solid is 0.22 g, 0.31 g and 0.41 g. The pH of five-fruit tea, which is 4.70, 4.85 and 4.98 at each time, and total sugar is 54.01 m9, 108.82 m9 and 142.92 mg as extraction time increases. The total amount of free sugars is 1.14 mg, 1.36 mg and 2.17 mg, and glucose, surcose and fructose which are 98.2%, 92.6% and 92.6% of the whole percentage occupy the most part of free sugars. The total free amino acids content increases to 84.94 mg, 99.67 mg and 120.40 mg. The five kinds of amino acids like serine, glutamic acid, threonine, proline and alanine amount to 94.5%, 93.6% and 94.7% at all. she variation in the percentage of free amino acids content in accordance with extraction time is as follows : threonine, extracted for 50 minutes, is reduced considerably and glutamic acid decreases gradually as extraction time increases. When proline is extracted for 50 minutes, it's rate of increase Is most high.

• Food Science of Animal Resources
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• v.41 no.1
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• pp.8-15
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• 2021

Vegetarians have claimed and actively promoted the advantages of plant-based alternative milks as the best option for human nutrition and health, compared to the natural dairy milk. However, numerous scientific evidences and reports have demonstrated that the natural milk possesses more beneficial nutrients and bioactive components than artificially manufactured plant-derived milks. The biochemical and nutritional advantages and functionalities of natural dairy milk cannot be replaced by man-made or crafted plant-based beverage products. On the other hand, the tremendous increase in production and consumption of the plant-based alternative milks in recent years has led a serious business downturn in traditional roles and stability of the dairy industry, especially in the major dairy producing Western countries. Although plant-based milk alternatives may have some benefits on nutrition and health of certain consumers, the plant-derived alternative milks may not overshadow the true values of natural milk. Milk is not a high fat and high cholesterol food as animal meat products. Unlike plant-based alternative milks, natural milk contains many bioactive as well as antiappetizing peptides, which can reduce body weight. It has proven that taking low-fat, cultured and lactase treated milk and dairy products with other diversified nutritionally balanced diets have been shown to be healthier dietary option than plant-based milk/foods alone.

• Food Science and Industry
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• v.52 no.4
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• pp.410-417
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• 2019

Soju is a traditional distilled spirit that may traced back to the 13th century, Koryo Dynasty in Korean Peninsula. It is the major distilled spirit consumed in Korea and it was considered Korea's most popular alcoholic beverage. Despite of the long history and popularity, its production manners have been limited developed in terms of distillation technology. In this article, a variety of distillation stills including batch pots and continuous columns are reviewed. Additionally, by introducing recent distillation technologies, Soju and distilled spirits related industry can apply the technologies on the product development for corresponding consumer's diverse needs.

• Journal of Dairy Science and Biotechnology
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• v.40 no.1
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• pp.23-34
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• 2022

In this study, to determine the importance of lactic acid bacteria (LAB) in Kombucha fermentation, biological functions, such as organic acid production and anti-inflammatory and antibacterial activities, of Kombucha, with or without LAB inoculation, were evaluated. Lactobacillus paracasei DK215, Saccharomyces cerevisiae C3, and Acetobacter pasteurianus P2 were selected as the inoculants. Organic acids were measured every 3 days from the end of fermentation using HPLC; the organic acid content of LAB-inoculated Kombucha was relatively high. Samples with or without LAB inoculation showed high antibacterial activity against Escherichia coli. The MTT assay results indicated no significant difference in concentration difference and cell death. In the NO production test, compared with the uninoculated Kombucha sample, the LAB-inoculated Kombucha sample exhibited a value similar to that of the group without LPS treatment. The levels of cytokine (IL-1α, IL-6, TNF-α) production were significantly lower than those of the LPS(+) group, indicating the anti-inflammatory activity potential of the Kombucha sample. This improvement in the biological function of the LAB-inoculated Kombucha further verifies the value of LAB in the fermented food and beverage industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1523-1528
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• 2008

This study was carried out to compare the physicochemical characteristics and sensory quality of Sikhye (a Korean traditional rice beverage) prepared with specialty rice varieties. The results showed that Ilpum had higher hulling recovery, milled/brown rice ratio, and milling recovery than Sulgaeng, Baegjinju, Baegjinju 1, and Dongjinchal. The alkali digestive value, protein content, and amylose contents of Sulgaeng were 6.3, 7.3% and 19.3%, respectively. The highest brix degree was $10.00^{\circ}Bx$ in Baegjinju Sikhye. The turbidity appeared at 0.4440, 0.4100, 0.3828, 0.3372, 0.1414 in Ilpum, Baegjinju, Baegjinju 1, Sulgaeng, and Dongjinchal Sikhye, respectively. There were no significant differences in pH and maltose contents among the groups. The highest L-value was 44.62 in Ilpum Sikhye. The a-value and b-value were $-1.66{\sim}-0.70$ and $-9.18{\sim}-5.19$, respectively. Finally, the sensory evaluation results indicated that there were no significant differences in appearance, aroma, and taste between the groups, and the Sulgaeng Sikhye showed higher overall quality than the Dongjinchal Sikhye as the control.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.413-421
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• 2012

This study was conducted with 418 adults 20 years or older, all of whom lived in Daegu and Gyeongbuk. According to a survey, the number of females was greater than that of males (40.7%) by 59.3%, and that for ages 30 years was the highest. The preference for Korean traditional drinks was relatively high at 51.8%, and the frequency of drinking Korean traditional drinks was 39.0%. The adults answered that they had these beverages on special days such as holidays, ritual days, and birthdays. Among the reasons for drinking a traditional beverage 'good taste' scored the highest with 27.0% of respondents, followed by 'Korean traditional food' with 24.4%. The recognition of Korean traditional drinks was high in the order of Sikhe, Soojunggwa, Cha, and Hwachae. The preference for Sikhe was the highest. The group who agreed that it was important to develop a Korean functional traditional drink was 11.5% higher than that of the negative group, as 13.4% 'agreed a lot' and 41.1% 'agreed'. Consumer awareness toward traditional drink functionality was generally positive, with 3.5 points or higher on average, and awareness of the nutritional supplementation, diabetes control, the recuperative effects of the drinks were also high. Among Korean traditional drinks Sikhe was the highest with regard to intention to purchase. As a result, the popularization of traditional Korean drinks was based on three factors: quality oriented image, popularity oriented image, and product attribute-oriented image. These factors significantly influenced the preference for and purchase of Korean functional traditional drinks.

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.63-68
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• 2013

Ethyl carbamate (EC) is a contaminant generated in the fermentation processes of various fermented foods. In this study, residue levels of EC in 95 alcoholic beverage samples were determined by using Gas Chromatography/Tandem Mass Spectrometry (GC/MS/MS). All the samples were purified by a liquid-liquid extraction (LLE) method using dichloromethane. The LLE method enables an improvement in time and cost to detection and specificity over the conventional extraction methods. The limits of detection and quantification (LOD and LOQ) to analyze EC were 1.3 and 4.0 ng/mL, respectively. The recovery rates of EC were ranged from 90.0 to 97.5% at the levels of 50, 100, and 500 ug/L. Among traditional grain-based alcoholic beverage samples (n = 34), the average residue levels of EC in takju, yakju, and cheongju were 0.63, 7.01, and 14.11 ug/L, respectively. Among fruit-based alcoholic beverage samples (n = 48), those of EC in japanese apricot spirits, bokbunjaju, grape wines, and other fruit wines were 79.18, 1.66, 2.64, and 2.39 ug/L, respectively. Among distilled or diluted alcoholic beverage samples (n = 13), those of EC in soju (distilled or diluted), general distillates, liquors, and brandies were 0, 3.30, 8.20, and 8.52 ug/L, respectively. Therefore, this study reports that the residue levels of EC in the alcoholic beverages, distributed in the current domestic markets, did not reach its maximum allowed levels of 30 and 400 ug/L established for grape and fruit wines in Canada, respectively.

• Journal of Digital Convergence
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• v.16 no.7
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• pp.117-122
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• 2018

The purpose of this study is to investigate the relationship between perception, perception, and relationship quality through technical analysis of perception of southern food among college students of Namdo area. Through the analysis and empirical analysis, we tried to provide an understanding of local traditional foods and provide them as a basic data for local traditional food as a tourism resource. It directly or indirectly supports the results of previous studies. It directly or indirectly supports the results of previous studies. Therefore, the perception that can be expressed by knowing the characteristics of the local food is expressed by the continuous relationship and maintenance of the local food, so that the trust, the commitment, and the satisfaction expressed as the quality of the relationship can be expressed as the continuing relationship, maintenance and interest. If the meaning of local food and storytelling are given in order to induce growth and development of food tourism as a local food, it will be very helpful for building image of local traditional food. If local food is perceived as a favorable or unattractive attitude, it will be related to meaning and continuous interest and food and beverage behavior as local people such as active interest and pride in local food, It is believed that food will play a big role in the growth and development of tourism resources.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.573-578
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• 2015

This study was performed to elucidate the fermentation and sensory characteristics of Korean traditional rice wine, makgeolli, made from GABA rice, which has a high content of GABA (gamma-aminobutyric acid). GABA rice is a brown rice that is not easily fermented by general makgeolli manufacturing methods. Thus, the Geupchungju method, which is a Korean traditional manufacturing method for makgeolli using a fermentation starter and additional malt, was considered for making makgeolli from GABA rice. We confirmed that Geupchungju method showed a high saccharification and stable alcohol fermentation ability in the early stages of fermentation. However, malt addition more than 2% resulted in a lower score in the sensory evaluation of the final product. It was also confirmed that GABA content of GABA makgeolli was higher than that of commercial makgeolli by 2.3-fold. Our result provides useful information toward improving quality of brown rice makgeolli.

• Journal of environmental and Sanitary engineering
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• v.15 no.2
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• pp.18-26
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• 2000

In order to improve the quality of Kamju(sikhae), Korean traditional sweat fermentated rice drink, Kamju made with laboratory fermenting from both covered barley malt and that added to commercial $\alpha-amylase$ and commercial sikhae can were investigated and analyzed ad follows 1. The amylase activities in L-malt(laboraory made malt), C-malt(commercial malt) were 25,065 units, 20,498 units at $60^{\circ}C$ and when heating at $60^{\circ}C$ for one hour their heat stability was getting lower and while at $70^{\circ}C$ after 2 hours both their heat stability was under 21%. 2. The external appearance, of all samples, in beating test, flipper, springer and leaker test were excellent and good valued. On the open test of sample can, head space was 7.9~9.0mm, net weight 247~250g, 432~435g, pH 4.96-5.76, Brix 13.2~14.0 and vacuum degree was 29~35cmHg. 3. The sucrose content of sample 1~5 was 8,57~10.01% highest ammount than sample 6(0.91%) 7(0.43%) and maltose content of sample 1~5 was 0.65~1.41% lower than 6 was 7.91% and 7 was 8,36%. The good traditional flavor texture and saccharides components content of glucose of sample 1~5 was 1.09~1.51, 6(3.86%), 7(3.97%), fructose content of sample 1~5 was 0.45~0.95%, 6(2.76%), 7(2.81%), maltotriose and raffinose of sample 1~5 were 0.04~0.291, 6(0.61%), 7(2.81%), and solid content of sample 1~5(3.1~3.8) was lower than 6(10.25%), 7(10.09%). 4. The result of sensory test as measured as lemone yellow of sample 6 and milky of sample 7, and weetness, flavor, color, traditional texture and sensory value for sample 1~5(3.1~3.8) was lower degree than that for 6(4.5), 7(4.0). 5. Among the heavy metals analyzed from sample cans, tin, iron and lead content for sample 1~5 were 31.95~36.71ppm, 5.84~6.39ppm and 0.075~0.09ppm while their content of sample 6.7, tin, 32.91ppm, 32.87ppm, iron 5.51ppm, 5.41ppm and lead, 0.074ppm, 0.079ppm.