• 한국미생물·생명공학회지
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• 제38권2호
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• pp.177-182
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• 2010

충청남도의 주요 전통주들의 생주와 시판 살균주들을 수집하여 이들의 물리화학적 성질과 품질특성, 유해성분 및 생리기능성 등을 조사하였다. 충남지역 10종의 전통주들의 pH는 3.27~4.76, 총산 함량은 0.15~0.55%, 에탄올 함량은 16.1~18.3%이었다. 영양성분으로 아미노태질소 함량은 10.15~139.9 mg%로 B 주에서 가장 높았고 생주보다 살균주가 0.5~28.2 mg%만큼 더 많이 함유하고 있었다. 총당 함량은 2.5~25.7%로 5종의 전통주 간에 차이가 컸으며 생주와 살균주의 차이는 나타나지 않았다. 유리당 중 과당은 검출되지 않거나 2.87%로 낮았고, 포도당은 1.24~23.64%, 설탕은 검출되지 않거나 2.06%를 함유하고 있었다. 유기산 중주석산은 0.5 mg% 미만, 사과산은 0.1~0.7 mg%, 말론산은 0.4 mg% 미만, 젖산은 7.4~29.6 mg%, 초산은 0.2 mg% 미만, 구연산은 0.1~2.9 mg%, 호박산은 0.2~2.7 mg% 그리고 프로피온산은 0.7~8.3 mg% 검출되었다. 숙취성분 중 알데하이드 함량은 19.8~23.3 mg/100mL, 에틸카바메이트는 0.9~21.9 ppb 그리고 퓨젤유 중 부탄올과 아밀알코올은 검출되지 않았으며 프로판올은 75.59 ppb 미만, 이소부탄올은 155.87 ppb 미만, 이소아밀알코올은 234.57 ppb 미만이 검출되었다. 생리활성 중 혈전용해 활성은 10종의 전통주 모두 없었고 항산화 활성은 2.92~9.26%, SOD 유사 활성은 생주에서는 없거나 10.97%이었으나 살균 처리 과정에서 열에 의한 불활성화로 살균주에서는 없었다. 항치매 활성을 나타내는 AChE 저해 활성은 1.96~7.93%, 항고혈압 활성으로 알려져 있는 ACE 저해 활성은 37.0~86.0%로 C 주를 제외하고 높은 활성을 보였다. 폴리페놀 함량은 260.67~480.41 ${\mu}g/mL$로 C 주에서 가장 높았다.

• 한국식생활문화학회지
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• 제26권1호
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• pp.1-10
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• 2011

Rice alcoholic beverages, cheongju and beopju, which are recorded in "Koryodokyung", "Koryosageolyo", and "Koryosa", were used in national and royal ceremonies, and yakju was used in the Palgwanhoi ritual. In the late $11^{th}$century, King Munjong imported hwaju and haenginjabeopju from the royal family of the Song Dynasty. Alcoholic beverages in the early $12^{th}$century included the medical use for kings, such as gyehyangeoju, which the Emperor of the Song Dynasty sent to King Yejong, baekjainju, which was sent to King Myeongjong for his health, and yangju, which is goat milk fermented alcohol from the nomads in the northern regions. In the early$13^{th}$ century there was also dongrak, which is a horse-milk fermented alcohol, grape wine sent from Yuan to King Chungryeol in the late $13^{th}$ century, and sangjonju, a type of special cheongju sent from Yuan in the early $14^{th}$ century. Baekju from Yuan was recorded in oral traditions, which suggests that soju, which is distilled cheongju, was consumed in the late $14^{th}$ century. Gold and silver wares for alcoholic beverages had important political, social, and economic meanings as national gifts to other countries and internally as the king's royal gift to his subjects. In the late $14^{th}$ century, soju was prohibited, and the use of gold and silver wares for alcoholic beverages was banned at the same time. This study examined the historical characteristics of the use of traditional rice alcoholic beverages, the emotional preference for foreign alcoholic beverages, and the gold and silver wares used for alcoholic beverages Koryo Dynasty.

• 한국식품과학회지
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• 제26권6호
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• pp.733-739
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• 1994

저온유통이 불가피하면서도 저장 가능 기간이 짧은 두부, 어묵 및 막걸리의 보존성 향상을 위하여 이들의 부패에 관여하는 균을 순수분리, 이들 균주틀 대상으로 각종 식용 식물의 에탄올 및 물 추출물의 향균 효과를 비교하였다. 두부와 막걸리 변질 관여균 모두에 황백 에탄올 추출물이 확실한 향균 효과틀 보였고 어묵의 경우는 황백, 정향, 오배자, 리기다, 백급 및 적작약 에탄을 추출물이 대상 균주 모두에 뚜렷한 항균성을 보였으며 에탄올 추출물이 물 추출물보다 높은 향균성을 나라내었다. 어묵 변질 관여균 모두는 황백 에란올 추출물의 첨가 농도에 따라 중식 저해를 받았으며 2000 ppm에서는 확실한 중식 저지 현상을 보였고 백급 에탄올 추출물은 한 균주에 대해서만 효과가 뚜렸하였다. 막걸리 변질 관여균은 황백 에탄을 추출물 1000 ppm 이상을 첨가시 2균주에서 뚜렷한 중식 억제 현상을 보였다.

• 한국식품영양과학회지
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• 제32권5호
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• pp.679-683
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• 2003

저장성이 낮은 딸기의 효율적인 이용 및 고부가가치 가공제품 개발을 위해 딸기식초 발효의 1단계인 딸기 과즙의 알콜 발효조건을 모니터링하였다. 딸기를 이용한 알콜발효에서 알콜함량이 가장 높게 나타나는 조건은 초기당도가 16.32$^{\circ}$Brix, 발효시간이 53.03 hr 및 발효온도가 28.83$^{\circ}C$일 때 가장 높은 9.22%를 나타내었으며, 산도가 가장 낮게 나타난 조건은 초기당도가 13.18$^{\circ}$Brix, 발효시간이 50.99 hr 및 발효온도가 24.69$^{\circ}C$일 때 가장 낮은 0.49%를 나타내었으며, 잔당함량이 가장 낮게 나타난 조건은 초기당도가 15.00$^{\circ}$Brix, 발효시간이 52.00 hr 및 발효온도가 26.0$0^{\circ}C$일 때 가장 높은 3.97$^{\circ}$Brix를 나타내었다. 알콜 발효조건에 따른 품질검사 결과 딸기식초 발효용 딸기 wine제조를 위한 최적 알콜 발효조건은 초기당도가 14$^{\circ}$Brix, 발효온도가 28$^{\circ}C$ 및 발효시간이 50 hr 일 때였다.

• 농촌계획
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• 제13권3호
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• pp.13-21
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• 2007

This study focus on the pilot case of a scenic landscape agriculture in Go-Chang county for the innovative rural development strategy related the green tourism in Korea. The Go-Chang county in Jeon-Buk province has been progressed the diversified agricultural crops production region. The Go-Chang county is known as the famous cultural tour place that has the many historical and cultural resources (provincial natural park, traditional music, great stone cluster area, military castle walls, good tasted eel food and wine). But, today, the circumstances of global agricultural free trading situations is rapidly proliferated, it invited the depression of the agricultural incomes in rural regions in Korea. So, the Go-Chang county seeks trying to alternative development methods. The new frontier like scenic landscape agriculture is the one of the innovative strategies in this processes. The Go-Chang county selects and supports the scenic landscape agriculture for the new income production policy in connection with the green tourism. This study finds out the important components of the success of a scenic landscape agriculture for the introduction to the new frontier of peen tourism in Go-Chang county. First the scenic landscape agriculture development must be related the 4 season-ecological cultivation methods connected well-being trends. Second, it will be increased the income level of rural people by the competitive the rural green products and diversified green tourism programs which produced by the efforts of the rural people. Third, the success of scenic landscape agriculture and place marketing of rural green tourism depend on the creative community leaders.

• 동의생리병리학회지
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• 제18권2호
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• pp.436-439
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• 2004

Mubigangjang-Ju (MGJ) is a traditional wine, fermented extract of Cynanchum wilfordii, Angelicae gigantis and Epimedium koreanum etc. In the present study, we comparatively investigated the immune-enhancing effect of fermented extract (MGJ) and water extract (WE). Forced swimming test (FST) was performed as a model of activity test in mice and measured blood urea nitrogen (BUN), aspartate aminotransferase (AST), alanine aminotransferase (ALT), lactic dehydrogenase (LDH), glucose (Glc) and total protein (TP) in the serum. Each extracts were orally administered into mice, 10 ㎖/kg, once per day for 7 days using a feeding atraumatic needle. After 3 days, on FST, the immobility time was decreased in the MGJ-fed group (133.7±18.6 s) in comparison with the saline-fed group (155.8±16.6 s). After 7 days, the immobility time was significantly decreased in the MGJ-fed group (105.3±12.7 s) in comparison with the saline-fed group (171.3±8.1 s). In addition, the content of AST was significantly decreased and the contents of BUN, ALT and LDH in the blood serum was also decreased. Whereas, the content of Glc tend to increase and TP level was not changed. However, WE had no effect on all experiments. The present results suggest that fermented extract was more effective than water extract and it may be useful for the immune-enhancing agent.

• Toxicological Research
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• 제31권3호
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• pp.289-297
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• 2015

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of $151.06{\mu}g/kg$ was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained $9.90{\mu}g/kg$ and $6.30{\mu}g/kg$, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of $15.59{\mu}g/kg$ and traditional one contained $4.18{\mu}g/kg$. Soybean paste had $1.18{\mu}g/kg$, however, EC was not found in other fermented foods.

• 한국식품저장유통학회지
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• 제5권3호
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• pp.299-304
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• 1998

전통민속주 제조에 널리 사용되어온 국화꽃잎에서 에탄올 추출하여 식품부패에 관련된 미생물을 대상으로 항균활성을 검색하고 에탄올 추출물의 농도별 항균활성과 최저 생육저해 농도를 조사하였다. 국화 에탄올 추출물의 항균활성은 산국이 B. subtilis에 대해 항균활성이 높게 나타난 반면, 소국은 E.coli에 대한 항균활성이 산국보다 다소 높게 나타났다. 8종의 부패균에 대한 에탄올 추출물의 항균활성은 산국이 소국에 비하여 높게 나타났으며, 산국 에탄올추출물의 최소저해농도는 60-70${\mu}\ell$/ml로 나타났다. 산국 에탄올추출물은 그람양성세균에서 보다 그람음성세균에 대한 항균활성이 다소 높았으나, 100${\mu}\ell$ 농도에서는 그람음성 및 양성 세균 모두 생육이 크게 저해되었다. 따라서 전통민속주의 보존효과 측면에서 산국 에탄올추출물이 우수한 것으로 나타났다.

• 한국식품조리과학회지
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• 제15권3호
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• pp.249-257
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• 1999

Jeung-Pyun is a traditional fermented Korean food with rice flour, water, sugar, salt and unrefined rice wine(Takju). In order to investigate how the addition of soybean has an influence on Jeung-Pyun fermentation, changing to adding amount of soybean 0%, 5%, l0%. 15%, 20% based on rice weight, we carried out sensory evaluation and measured the physicochemical properties, instrumental characteristics and degree of gelatinization. The specific volume of Jeung-Pyun was increased as the more soybean was added. The pH of Jeung-Pyun batter was decreased as the fermentation time was longer, but it was increased as more soybean was added. The degree of gelatinization of Jeung-Pyun was decreased as storage day was longer, but it was high as more soybean was added compared to control(0%). In sensory evaluation, Jeung-Pyun added 5∼10% of soybean was good generally. Correlation coefficient between hardness and degree of gelatinization was high. In instrumental characteristics, hardness was increased only in control for room temperature storage(20$^{\circ}C$), but at 4$^{\circ}C$ it was less increased than control(0%) as more soybean was added. Cohesiveness was decreased generally as storage day was longer at 4$^{\circ}C$, but it was less decreased as more soybean was added. In brittleness at 4$^{\circ}C$, Jeung-Pyun of adding soybean was higher compared to control. In surface structure of Jeung-Pyun observerd by SEM. air pore size was small and distributed regularly as more soybean added. In conclusion. it can be suggested that the addition of soybean improve the quality of Jeung-Pyun.

• 한국식품조리과학회지
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• 제29권6호
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• pp.777-784
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• 2013

건조 쌀 중량 기준으로 팥 5%, 10%, 15%를 첨가하여 팥 막걸리를 제조하였고 이들의 품질특성과 기호도를 조사하였다. 그 결과, 막걸리의 품질을 평가하는 항목인 산도, 알코올 함량, 환원당, 효모계수에서 대조군을 포함한 모든 실험구에서 유의적 차이가 나타나지 않은 반면, 플라보노이드 함량은 팥 첨가 함량이 증가할수록 유의적으로 증가하였고(p<0.05) 항산화 활성(DPPH)은 팥 10% 첨가구가 가장 높게 나타났다. 또한 관능평가 결과, 팥 10% 첨가구는 향미(Flavor), 단맛(Sweetness), 신맛(Sourness), 쓴맛(Bitterness)과 전체적인 기호도(Overall acceptance)에서 대조군과 유의적인 차이가 없었고(p<0.05) 대조군과 같이 높은 점수를 받았다. 이러한 결과로 보아 막걸리의 항산화 활성이 가장 높으며 관능평가 결과에서 높은 점수를 받은 팥 10%를 첨가하여 제조한 막걸리가 가장 적합하다고 판단된다. 플라보노이드 등 기능성 물질을 다량 함유하고 있는 팥을 첨가하여 막걸리를 제조함으로서 막걸리의 기능성과 관능적인 측면을 향상시켜 전통주 시장에서의 경쟁력을 가질 수 있을 것으로 기대된다.