• 식품과학과 산업
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• 제53권1호
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• pp.84-91
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• 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.

• 동의생리병리학회지
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• 제24권4호
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• pp.580-585
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• 2010

To develop a new traditional rice liquor by using Mulberry leaves, the optimal condition of fermentation was investigated by addition of different concentrations (1%, 3%, and 5%) of Mulberry leaves powder in the raw rice mash. The efficiency of ethanol production of all conditioned groups were not inhibited by addition Mulberry leaves. The acceptability and antimicrobial activity of the Mulberry leaves liquor with different concentrations of Mulberry leaves powder were tested. The 3% Mulberry leaves liquor showed the best acceptability in the sensory evaluation test and color test. The antimicrobial activity against Helicobacter pylori were increased according to added amount of Mulberry leaves. It was supposed that the antimicrobial activity were affected by phenolic compound extracted from Mulberry leaves with ethanol produced during the fermentation period. The results suggested that the Mulberry leaves can be useful source to develop a new traditional rice liquor.

• 한국미생물·생명공학회지
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• 제28권6호
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• pp.367-371
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• 2000

In order to develop a Korean traditional liquor using dandelion, alcohol fermentation condition was investigated. Etha-nol was produced maximally when 10% dandelion and 5% nuruk were added in cooked rice and fermented by S. cerevisiae at $25^{\circ}C$ for 10 days. The taste and nutraceutical properties of dandelion liquor with different concentra-tions(1%, 5%, 10%) of dandelion petal were compared. The dandelion-petal liquors which was brewed by addition of 1% dandelion petals into mash showed the best acceptability and its angiotensin-converting enzyme inhibitory activity was also high.

• 한국식생활문화학회지
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• 제36권2호
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• pp.158-167
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• 2021

This study evaluated the degree of harmony of food pairing with Korean traditional liquors according to the taste and flavor. In-depth interviews were performed with eight experts from May 7 to 17, 2016, to screen Korean traditional liquor and food. For traditional liquor, Sanseong-makgeolli, Hansansogokju, Damsol, Gamhongro, and Andong Soju were chosen. For foods, pan-fried beef, squid with vinegar dressing, clam soup, honey-filled rice cake, prune, grilled mushroom, Swiss cheese, pistachio, honey, and chocolate cake were chosen. Harmonization of the analytical results Sanseong-makgeolli, between honey and Pan-fried Beef achieved the most harmonious results. Hansansogokju with honey and prune were harmonious. Damsol and Gamhongro, which are distilled liquor and containing added ingredients, were perfect matched with chocolate cake and squid with vinegar dressing. In the degree of harmony between Andong Soju and food, it was confirmed that squid vinegar and Swiss cheese were the most harmonious. Through the results of this study, it was found that the degree of harmony with food was different depending on the characteristics of alcoholic beverages. In addition, it is believed that not only taste and flavor, but also the alcohol content of alcoholic beverages will play an important role in the harmony with food.

• 한국유기농업학회지
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• 제19권spc호
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• pp.47-49
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• 2011

• Journal of Ginseng Research
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• 제26권2호
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• pp.74-78
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• 2002

인삼을 이용한 고부가가차의 생리 기능성 민속주를 개발하기 위하여 신동진쌀, 대산쌀, 일품쌀, 농호쌀, 남강쌀 등에 인삼을 덧밥 기준으로 각각 1%, 4%, 8%씩 첨가한 다음 주모를 가하여 $25^{\circ}C$에서 10일간 발효시켰을 때 약 14.0%~15.6%의 에탄올이 생성되었고 쌀 품종간의 에탄을 생성량에는 큰 차이가 없었다. 그러나 기호도와 색상은 일품쌀에 인삼을 4% 첨가하여 제조한 인삼 민속주가 제일 우수하였고 고혈압 예방에 관련된 ACE 저해활성이 약 80.8%로 높았다. 또한 일품쌀 4% 인삼 민속주는 0.53%의 조사포닌을 함유하고 있었다.

• 생명과학회지
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• 제28권2호
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• pp.201-206
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• 2018

지리오갈피의 소비를 촉진시키고 지역 특산품을 개발할 목적으로 지리오갈피 발효주의 제조하여 그 특성 등을 검토하였다. 지리오갈피의 뿌리, 줄기 및 열매를 원료미의 10%(W/W)씩 첨가하여 $25^{\circ}C$, 13일 동안 발효시킨 결과 각각 알코올 함량이 $14.7{\pm}0.7%$, $15.3{\pm}0.9%$ 및 $15.5{\pm}0.7%$의 발효주를 얻었다. 발효주의 pH는 pH 3.9~pH 4.4, 총산은 0.72~0.75%를 나타내어 3시험구간의 차이는 거의 없었다. 총당 함량은 발효 24시간부터 급격히 떨어져 발효 13일에는 7.1~7.5%를 나타내었다. 총 유리아미노산은 지리오갈피의 뿌리와 열매를 첨가한 시험구 보다 줄기를 첨가한 시험구에서 7,045.01 ppm으로 가장 높게 검출되었다. 발효주 중의 acanthoside-D의 함량을 측정한 결과 10%의 뿌리 및 열매로 제조한 발효주에서는 35.42 ppm 및 18.91 ppm이 검출되었으나 줄기로 제조한 발효주에서 57.06 ppm의 높은 함량을 나타내었다.

• 한국식생활문화학회지
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• 제18권2호
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• pp.111-122
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• 2003

This studies were performed to develop a Korean traditional folk liquor namely Gangha-ju has been prepared at Bosung district in Korea, and manufacturing conditions and anti-oxidation activity and anti-microbial activity of Gangha-ju were investigated. Ethyl-alcohol 20% and 30% Gangha-ju were brewed with glutinous rice wine, distilled liquor and 6 herbs of ginger, cinnamon, etc. Chemical and physical properties of 30% Gangha-ju were acidity 0.22, pH 4.31, amino acidity 3.26, transmittance 59 and conductivity $911\;{\mu}s/m$, and 20% Gangha-ju were 0.43, 4.20, 6.26, 62 and $924\;{\mu}s/m$. Volatile flavor compounds of ethyl alcohol, acetic acid, butanol, n-amyl alcohol, iso-pentyl alcohol, ethyl acetate, butyl acetate, acetaldehyde and furfural were detected, and main aroma compounds of Gangha-ju were isopentyl alcohol and ethyl acetate. Anti-oxidation activity by DPPH method was evaluated 31.32%, and nitrite scavenging effect was 31.79%. Anti-microbial activity against several microorganisms was pronounced strong activity over a wide range of test organisms, and Leuconostoc mesenteroids and Salmonella Ttyphimurium, Staphylococcus epidermidis were found to be more sensitive to Gangha-ju than Escherichia coli and Aspergillus flavus.

• 미생물학회지
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• 제50권3호
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• pp.233-238
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• 2014

전통주 양조에 적합한 종균 선발의 일환으로 에탄올 저항성 및 산 생성능이 낮은 한 유산균주를 전통 메주에서 분리하였고, 생화학적 동정 및 16S rRNA 유전자 염기 서열의 분석 결과 유산균인 Lactobacillus brevis로 동정되었다. 8% (v/v) 에탄올을 농도 별로 첨가한 MRS 배지에 이 균주를 $30^{\circ}C$. 96시간 배양한 결과 잘 생육하였으며, 배양 후 최종 pH는 4.5까지 감소하였다. 이 균주는 또한 식품 부패 및 병원성 균들인 Escherichia coli, Bacillus cereus, Listeria monocytogenes, Stapylococcus aureus, Micrococcus luteus, Pseudomonas aeruginosa에 대해 증식 억제능을 나타냈다. 이 결과들로부터 L. brevis JBE 30은 전통주 양조에 적합한 종균으로 사용 될 수 있음을 보였다.

• 한국식품과학회지
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• 제43권4호
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• pp.438-445
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• 2011

유자즙을 첨가하여 제조한 막걸리의 적절한 유자즙 첨가량을 확정하기 위하여 유자즙의 첨가량을 3, 6, 9%로 하여 막걸리를 제조하여 발효 중 이화학적 특성과 관능적 특성을 조사하였다. 그 결과 제조된 막걸리의 이화학적 특성은 몇몇 결과를 제외하고는 각 실험구들 간에뚜렷한 유의차를 보이지 않았다. 그 중, 유자즙 6%를 첨가하여 제조한 막걸리의 경우 이화학적 특성은 다른 실험구들과 거의 유사한 특징을 보이며, 관능적 특성이 가장 우수하므로 유자즙을 6% 첨가한 막걸리의 제조가 가장 적합하다고 판단되었다. 연구를 통해 유자에 함유되어 있는 hesperidin, naringin과 같은 생리활성 물질의 섭취가 유자즙을 첨가하여 제조한 막걸리를 통해서 가능하다고 보여지며, 유자의 활용 방안 중 한 가지 대안을 제시했다고 생각된다.