• Applied Biological Chemistry
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• 제30권3호
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• pp.264-271
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• 1987

전통약주(傳統藥酒)인 백하주(白霞酒), 녹파주(綠波酒), 동동주(酒), 청명주(淸明酒)를 양조(讓造)하여 휘발성(揮發性) 향기성분(香氣成分)을 head space gas로 포집(捕集)하여 분석(分析)하였다. 향기성분(香氣成分)으로 formaldehyde, acetone, diacetyl, acetaldehyde, ethyl acetate, ethanol, propanol, iso-butanol, iso-amyl alcohol, dimethylsulfide가 분리(分離) 정량(定量)되었으며 acetaldehyde, ethyl acetate, n-propanol은 각주품(各酒品)에 따라 $17.84{\sim}73.74ppm$으로 acetaldehyde는 동동주(酒)가 62.04ppm, ethylacetate는 녹파주(綠波酒)가 41.26ppm, n-propanol은 녹파주(綠波酒)가 73.74ppm으로 가장 많았으며 iso-butanol과 iso-amyl alcohol은 청명주(淸明酒)가 각각(各各) 194.21ppm, 925.04ppm으로 가장 높았으며 백하주(白霞酒)는 72.12ppm 및 418.14ppm으로 가장 낮았다. Formaldehyde와 acetone은 $0{\sim}2.15ppm$으로 백하주(白霞酒)에서는 acetone이 정량(定量)되지 않았다. Dimethyl sulfide의 함량(含量)은 주품(酒品)에 따라 $5{\sim}65ppb$로써 동동주가 65ppb로 가장 많았으며 diacetyl은 $0.032{\sim}1.012ppm$으로 주품(酒品)에 따라 차(差)가 컸다.

• Journal of Nutrition and Health
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• 제42권4호
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• pp.327-337
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• 2009

University students tend to have various dietary problems including undesirable dietary behaviors, inadequate intakes of nutrients and biased habits of liquid consumption. This study was conducted to find dietary behaviors (n = 357) by questionnaire survey and to examine dietary nutrient intakes (n = 60) and liquid consumption (n = 853) by food record method for 3-days among university students attended in K University of Chungnam province in Korea. Most subjects lived in the dormitory or self-boarding house, and they skipped breakfast most frequently and took breakfast most irregularly among three meals. Dietary mean intakes of energy, Ca, vitamin B2 and folate were lower than the KDRI (37-85%), and those of males were poorer than those of females. Ratios of energy intake among three meals and snacks were not distributed evenly, so the mean energy intake from snacks was higher and that from breakfast was lower than the ideal ratio, respectively. Daily mean consumption of liquid was 1,526.4 mL/d for males and 1,151.5 mL/d for females, and these intakes were more than the KDRI (1,300 mL/d for males and 1,100 mL/d for females). However, their sources of liquid consumption were not desirable because alcohol, soda, juice of fruit or vegetable and beverage mixed with fruit juice and/or vegetable juice were major sources of liquid as well as drinking water. These findings show that university students have poor dietary behaviors including frequent skipping of breakfast, irregularity of meals, inadequate intakes of nutrients and undesirable pattersirablliquid consumption including high portion of alcohol and soda as alliquid source, and these trends were stronger for males than for females. Therefore, we should endeavor to correct their meal problems id ated to dietary behaviors, nutrient intakes and liquid consumptions through nutrition education.

• 대한가정학회지
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• 제19권2호
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• pp.189-198
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• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.

• 대한영양사협회학술지
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• 제27권3호
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• pp.162-178
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• 2021

The study examined the perceived health status, dietary habits, and health-related lifestyle habits of middle-aged men and women in Seoul and Gyeonggi-do areas. The survey was conducted on 670 individuals (320 men and, 350 women), aged 40~64 years, in Seoul and Gyeonggi-do areas. The online and written data were analyzed using the SPSS WIN 25.0 program. Although there was a significant difference in the perceived health status (P < 0.01), there were no significant differences in the subjective stress and the current disease status according to sex. For dietary habits, the scores for fruit intake (P < 0.05), meat and fish intake (P < 0.05), milk and dairy products intake (P < 0.01), and seaweed intake (P < 0.05) were higher in women than men. The scores for three-meal eating (P < 0.05) and water intake (P < 0.01) were higher in men than women. For the health-related habits, alcohol-drinking frequency, daily alcohol consumption, smoking experience, and daily smoking were higher in men than women (P < 0.001). In contrast, caffeinated beverage intake, exercise frequency, and daily smart-phone, computer, and TV using time were similar in both sexes. The meal-eating time was faster in men than women (P < 0.01). For dietary behavior changes, only appetite showed a significant gender difference (P < 0.05). This study provides essential information on the perceived health status, dietary habits, and health-related lifestyle habits in middle-aged men and women. Nevertheless, further research and a practical nutrition program will be needed to solve undesirable dietary habits and improve the health and lifestyle of middle-aged adults according to sex.

• 미생물학회지
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• 제50권4호
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• pp.351-359
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• 2014

식물추출발효음료(fermented beverage of plant extract, FBPE)는 과일류, 야채류, 약초류, 및 해조류를 설탕에 의한 당장법으로 발효시킨 액상발효음료이다. 본 연구에서는 FBPE의 이화학적 특성과 16S 및 26S rRNA 염기서열을 이용하여 집식배양된 FBPE의 미생물 다양성을 조사하였다. FBPE의 pH는 3.48, 산도는 1.68%, 당도는 $70^{\circ}$, 환원당은 1,026 g/L 및 알코올은 3.5%이었다. 유리당과 유기산은 glucose (567.83 g/L)와 tartaric acid (936.8 mg/L)로 나타났다. Lactobacillus homohiochii는 모든 집식배양 시료에서 우점종이었고 L. fructivorans는 20B 라이브러리에서만 나타났다. 세 가지의 다른 당 농도에서 집식배양된 FPEB의 우점종은 0Y 라이브러리(설탕농도 0%)에서는 Candida zeylanides (45.2%), 20Y 라이브러리(설탕농도 20%)에서는 C. lactis-condensi (35.7%)와 C. zeylanoides (35.7%) 및 40Y 라이브러리(설탕농도 40%)에서는 C. lactis-condensi (38.1%)이었다. 이외에 0Y 라이브러리에서는 C. lactis-condensi (40.5%), Pichia farinosa (7.1%), C. parapsilosis(4.8%) 및 Zygosaccharomyces bailii (2.4%)가 나타났으며, 20Y 라이브러리에서는 P. guilliermondii (14.3%), Pichia farinosa (7.1%), C. parapsilosis (4.8%) 및 Kazachstania exigua (2.4%)로 나타났고 40Y 라이브러리에서는 C. zeylanoides (30.9%), C. parapsilosis (11.9%), Z. bailii (11.9%), Pichia farinosa (4.8%), P. guilliermondii (2.4%)이 확인되었다. 이 결과는 앞으로 FBPE의 미생물 변화 연구에 아주 유용한 자료로 제공할 수 있다.

• Journal of Animal Science and Technology
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• 제58권3호
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• pp.10.1-10.10
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• 2016

Background: Airag, alcoholic sour-tasting beverage, has been traditionally prepared by Mongolian nomads who naturally ferment fresh mares' milk. Biochemical and microbiological compositions of airag samples collected in Ulaanbaatar, Mongolia and physiological characteristics of isolated lactic acid bacteria were investigated. Methods: Protein composition and biochemical composition were determined using sodium dodecyl sulfate-gel electrophoresis and high performance liquid chromatography, respectively. Lactic acid bacteria were identified based on nucleotide sequence of 16S rRNA gene. Carbohydrate fermentation, acid survival, bile resistance and acid production in skim milk culture were determined. Results: Equine whey proteins were present in airag samples more than caseins. The airag samples contained 0.10-3.36 % lactose, 1.44-2.33 % ethyl alcohol, 1.08-1.62 % lactic acid and 0.12-0.22 % acetic acid. Lactobacillus (L.) helveticus were major lactic acid bacteria consisting of 9 isolates among total 18 isolates of lactic acid bacteria. L. helveticus survived strongly in PBS, pH 3.0 but did not grow in MRS broth containing 0.1 % oxgall. A couple of L. helveticus isolates lowered pH of skim milk culture to less than 4.0 and produced acid up to more than 1.0 %. Conclusion: Highly variable biochemical compositions of the airag samples indicated inconsistent quality due to natural fermentation. Airag with low lactose content should be favorable for nutrition, considering that mares' milk with high lactose content has strong laxative effect. The isolates of L. helveticus which produced acid actively in skim milk culture might have a major role in production of airag.

• 보건교육건강증진학회지
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• 제30권3호
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• pp.1-12
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• 2013

Objectives: The objective of this study was to investigate the patterns of energy drink consumption and associated factors in a group of college students in South Korea. Methods: Cross-sectional, self-report survey data were collected from 231 college students in November of 2012 and were analyzed by logistic regression. Results: Students consuming energy drinks accounted for 81.8% of the entire sample and 40.3% of the sample reported that they mixed with alcoholic drink. The most common reason for drinking an energy drink was "To stay awake", followed by "To relieve fatigue". In logistic regression analysis, statistically significant predictors of energy drink consumption was alcohol drinking behavior. Conclusions: Consumption of energy drinks has been quite common in college students. Awareness of college students regarding potential health effects of energy drinks, in particular, those of mixing alcoholic beverage, should be increased through health education.

• 대한약침학회지
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• 제6권3호
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• pp.81-86
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• 2003

Recently there has been an increase in annual per capita consumption of alcohol beverage and the incidence of Alcoholic liver disease is steadily and significantly increasing. Alcoholic liver disease includes alcoholic fatty liver, alcoholic hepatitis, alcoholic cirrhosis and it may lead to systemic influence, in a case of CVA. This report is about one case's treatment for ICH with alcoholic liver disease. In this case, we administrated Taeumjowetang and did acupuncture treatment to a patient suffering from ICH with alcoholic liver disease and its withdrawal symptoms. After administration of Taeumjowetang medication, clinical symptoms and liver function were prominently improved. This report showed that Taeumjowetang might be useful for alcoholic liver disease.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1109-1117
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• 2009

This study was conducted to examine the chemical and sensory characteristics of fermented worts and consumer acceptability according to added flavorings. The worts were fermented by yeast (Saccharomyces cerevisiae) following fermentation by lactic acid bacteria (Leuconostoc citreum) at different aeration conditions. Chemical and sensory descriptive analyses were conducted to examine the effects of the fermentation conditions. The consumer acceptability of the worts with added flavorings was also examined. Organic acids, functional sugars, and ethanol were produced by L. citreum and S. cerevisiae, respectively. Ethanol concentrations ranged from 10 to 25 g/L depending on the fermentation conditions. The sensory characteristics of the fermented worts were clearly differentiated by the fermentation conditions. Yeast fermentation resulted in high intensities for certain sensory attributes such as 'alcohol', 'fermented barley', 'fermented white grape', and 'grassy'. Consumer acceptability changed with different levels of sugar and lemon flavoring, and the optimum levels were determined as 14.08% sugar and 0.98% lemon flavoring. Under these conditions, it was shown that a relatively acceptable fermented wort beverage containing functional materials can be produced.

• Preventive Nutrition and Food Science
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• 제8권4호
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• pp.395-400
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• 2003

This study investigated the effect of sleep duration on food and nutrient intake among adult Koreans. The effects of sleep duration on dietary patterns was studied in 7,370 Korean adults, aged 20 and older, who participated in the 1998 Korean National Health and Nutrition Survey in which the 24 hour recall method was used to estimate dietary intake. Sleep duration data from individual subject were collected by interview as a part of a behavior survey. Analysis of variance and Duncan's multiple range test were used to test the differences in food and nutrition intake and sleep duration. Food intakes of the male subjects were not significantly different among three groups. However, there were significant differences observed in intakes of beverage and alcohol among female subjects among the three groups. There were no significant differences observed for nutrient intake by sleep duration for either gender. Unlike the observation from European and American studies, food and nutrient intake of Korean subjects, in general, were not greatly affected by duration of sleep. This result may suggest that dietary habits of Koreans, as affected by sleep, are quite different from those of Europeans & Americans.