• Asia Marketing Journal
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• 제20권3호
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• pp.39-62
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• 2018

Despite the abundance of research on alcoholic-beverage consumption in the food and beverage marketing literature, research directly assessing and comparing consumers' psychological motives for drinking different types of alcoholic beverages is relatively limited. There is also a paucity of research comparing drink-type specific consumption motivations in an Asian market. Paying attention to some recent new changes in the alcoholic-beverages market of South Korea, this study investigated South Korean young adult female consumers' alcoholic-beverage type-specific drinking motives. A self-administered online survey of 340 young adult female drinkers about their alcohol-consumption patterns, alcoholic-drink preferences, involvement with alcohol, and four types of drinking motives (coping, social, conformity, and enhancement motives) revealed differences in: (1) the association between the consumer's alcohol involvement level, alcohol consumption frequency/amount, and preferences for alcoholic beverages across different types of alcoholic drinks; (2) the underlying psychological motives for drinking different types of alcoholic beverages; (3) the association between consumption contexts and alcoholic drink types; and (4) the consumption patterns and drinking motives across different consumer groups that are segmented in terms of their most preferred type of alcoholic beverages. These findings point to the importance of investigating drink-type-specific consumption motivations in alcoholic-beverage consumption research. Limitations and implications for future research are also discussed.

• 동아시아식생활학회지
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• 제20권1호
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• pp.11-19
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• 2010

This study was conducted to investigate consumer behavior and perception related to alcoholic beverages and Korean rice wines (yakju). Self-administered questionnaires were collected from 254 male and female adults in the Gyunggi-area of Korea. Male respondents were significantly more likely to drink more often, consume greater amounts and spend more on alcoholic beverages. Male respondents preferred, in order, soju, beer and wine. Female respondents preferred, in order, beer, wine and soju. Most of the respondents (69.2%) showed conservative consumption behaviors, and indicated they would drink a new product when it became popular. Flavor/taste was the most important attribute when selecting alcoholic beverages. The reasons for drinking yakju were "high quality" and "considering health". The most answered reason for low market share of yakju was lack of publicity and marketing.

• 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.

• 생명과학회지
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• 제18권7호
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• pp.980-985
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• 2008

양파는 우리 식생활에서 자주 사용되는 식품 재료로서 그 재배 방법이 용이하여 전국 각지에서 많이 생산되고 있다. 양파 내에는 glutamic acid, arginine 등 다양한 종류의 아미노산이 들어 있어서 그 효능을 증가시킨다. 본 연구에서는 이러한 장점을 가지고 있는 양파의 수요 확대 및 국민 건강 증진을 위하여 양파즙을 기질로 하여 알코올 발효 조건을 검토하고 나아가 발효주의 품질을 개선하여 산업화를 위한 발판을 마련하고자 하였다. 플라스크 배양 결과, 48시간 경에 정지기로 접어들고, 90시간 이후에 사멸기로 나타났다. 에탄올 생성은 114시간에서 정점을 보였다. 플라스크 배양의 최적 조건을 토대로 하여 유가 배양, 연속 배양 등 발효조 배양을 행하였다. 발효조 정치배양은 플라스크 배양과 유사한 결과를 보였지만, 약 24시간 정도 빠르게 진행되었다. 유가배양은 배양 시작 후 72시간 때 10% sucrose가 첨가된 양파즙 배지를 첨가하여 실시되었고, 균의 사멸을 방지하고 알코올의 일정농도를 유지하게 했다. 연속배양은 배양 시작 후 72시간 때부터 24시간 간격으로 연속적으로 신선한 배지를 균 생육이 유지되게 하였다. 그 결과 균 생육은 다소 감소하였지만, 일정농도의 알코올 생성은 가능한 것으로 나타났다. 또한 생체 내에서 항괴혈병 작용, 면역 촉진 작용 등의 생리 활성을 나타내는 비타민 C(L-ascorbic acid)의 유도체인 $2-O-{\alpha}-D-glucopyranosyl$ L-ascorbic acid (AA-2G)를 양파즙 배지에 첨가하여 알코올 발효의 특성을 분석하여 발효주의 비타민 C를 강화하고 면역 증강을 촉진시키는 기능성 발효주로의 가능성을 확인하였다.

• 한국축산식품학회지
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• 제24권2호
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• pp.198-201
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• 2004

천연발효물질인 프로폴리스를 이용하여 숙취 해소 음료를 개발하고 그에 따른 알콜 대사에 미치는 효과를 알아보고자 하였다. 프로폴리스 농축액과 다양한 약용식물의 농축액을 사용하여 숙취 해소 음료를 개발하였다. 배합원료 각각의 알콜 분해 능력을 검토한 결과, 프로폴리스와 가시오가피 추출액이 가장 큰 분해 능력을 보였다. 타 회사 제품과의 알콜 분해 능력을 비교한 경우 급성 주정 중독량 (kg당 4g)을 경구 투여하였을 때 유의적인 차이를 보이지 않았다. 그러나 주정중독량 지표보다 약 1/3을 감소시킨 kg당 1.8 L의 술을 경구 투여한 경우, 프로폴리스 음료는 270분이 경과했을 때 0.026%, 360분이 경과했을 때에는 0.000%의 혈중알콜농도를 나타내었다. 이것으로 보아 프로폴리스 음료는 섭취알콜의 양이 많을 경우에는 큰 차이가 없었지만, 일정량의 알콜을 섭취할 경우에는 매우 뛰어난 알콜 분해 효능이 있음을 알 수 있었다.

• 생명과학회지
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• 제18권6호
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• pp.871-877
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• 2008

이 연구는 양파즙을 이용한 알코올 음료의 개발을 위해 수행되었다. 양파는 당, 아미노산과 다양한 영양분을 기인하여 알코올 음료 개발을 위해 적절한 원료로 고려된다. 양파에서 알코올 발효를 위한 효모를 선별하기 위해 시판중인 효모를 양파배지에서 순화시켰다. 양파배지에서 성장하는 19 균주를 사용하여 알코올 생성능을 확인해 본 결과 OJ-8이 가장 높은 것으로 나타났다. 양파의 특이 냄새를 제거하기 위해 여러 가지 방법으로 냄새를 제거한 결과 열을 가하거나 활성탄을 처리하면 효과가 있는 것으로 나타났다. 그래서 액량에 대해 20% 활성탄을 30 분간 처리하고 $100^{\circ}C$ 40분간 열처리를 하면 효과적으로 냄새를 제거하는 것으로 나타났다. 양파즙을 이용하여 효과적으로 발효를 수행할 수 있는 조건의 검사 결과는 5% 접종량으로 $25^{\circ}C$ 5일 동안 정치배양하면 최대의 수율을 얻을 수 있었다.

• 대한가정학회지
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• 제41권5호
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• pp.1-13
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• 2003

This study examined the determinants of urban households' expenditures on alcoholic beverages, using double-hurdle models to distinguish between the decision to purchase (purchase decision) and the decision of how much to consume (expenditure decision). Data for this study were drawn from the 2000 Korean Household Income and Expenditure Survey. Households were likely to purchase alcoholic beverages with increasing of household income, tobacco expenditures, and household size. The age, sex, marital status, occupation, education level, type of house ownership, residing city were significantly related to the purchase decisions. Among those households which drink, as household income and tobacco expenditures increase, the age, sex (male), marital status (married), and education level of a household-head, house ownership, residing city (Seoul) were positively related to and the presence of young children were negatively related to the expenditure level of alcoholic beverages.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2003년도 생물공학의 동향(XIII)
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• pp.214-218
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• 2003

Alcohol consumption causes numerous consequences on the health of the human body. Heavy drinking on a daily base has caused liver diseases. Furthermore, some products such as acetaldehyde produced from alcohol metabolism are more toxic than alcohol itself. This study was carried out to evaluate the role of Lactobacillus casei on alcohol metabolism, especially, the removal of the toxic effect of alcohol. The maximum alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activities from L. casei were observed at 4 hr of culture. L. casei was confirmed to produce the ADH and ALDH by the SDS-PAGE. From in vivo test using SD rats with 22% alcoholic drink, blood alcohol concentration (BAC), glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT) of the rats feeding the medium containing L. casei were lower than those of the rats feeding the medium containing an alcoholic drink only This demonstrates that the ADH and ALDH produced by L. casei have virtual functions to detoxicate the alcohol in vivo and the fermentation broth of L. casei can be used as an alcohol detoxification drink.

• Nutrition Research and Practice
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• 제8권5호
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• pp.580-588
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• 2014

BACKGROUND/OBJECTIVES: The objective of the study was to provide useful insights into plain water intake of Korean adults according to life style, anthropometric, and dietary characteristics. SUBJECTS/METHODS: The data from the 2008-2010 Korea National Health and Nutrition Examination Survey were used. The subjects were 14,428 aged 20-64 years. Water intake was estimated by asking the question "How much water do you usually consume per day?". Dietary intake was estimated by 24-hour dietary recall. A qualitative food frequency questionnaire including 63 food items was also administered. RESULTS: The mean plain water intake for men and women were 6.3 cup/day and 4.6 cup/day, respectively. Plain water intake increased as lean body mass, waist circumference, and body mass index levels increased, except for percentage of body fat. As energy and alcohol intakes increased, plain water intake increased. As total weight of food intake and total volume of food intake increased, plain water intake increased. Plain water intake increased as consumption of vegetables increased. Plain water intake increased as frequencies of green tea, alcoholic drink, and all beverages were increased in men. Plain water intake increased with increased frequencies of green tea, milk, soy milk, and alcoholic drink and decreased frequencies of coffee and soda in women. CONCLUSIONS: Our results suggest that persons who had a higher waist circumference or lean body mass and women with higher BMI consumed more plain water. The persons eating high quality diet, or the persons who had more vegetables, green tea, milk, soy milk, or alcoholic drink consumed more plain water.

• 헤리티지:역사와 과학
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• 제34권
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• pp.102-122
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• 2001

Uymsikdimibang(음식디미방) - a book written around 1670 and implying the methods of understanding the taste of food and drink - records many kinds of alcoholic drinks. it is obviously a practical problem to explain the process of brewing alcoholic drinks. However, if we intend to approach the alcoholic drinks on the practical aspect, we can not explain why many kinds of alcoholic drinks were brewed. I acknowledge only that it was true to have brewed rice wine easily on the basis of the increase of the production of rice and the two-crop farming system of rice and barley in a paddy field as well as, for many kinds of alcoholic drinks to have increased as a result of the development of brewage since the middle and second half of Chosun. It is not until we approach the alcoholic drinks of those days on the level of meaning, value, and symbol that we can get a correct answer as to why Uymsikdimibang records many kinds of alcoholic drinks. In the second half of Chosun, confucian ideology was firmly established in country village societies, the idea of clan rules was instituted, and patriarchal system was organized. Such a social atmosphere was to emphasize the practice of confucian moral principle such as performing religious service on one's ancestors and receiving a guest, and in the course of it, the alcoholic drinks were recognized as important materials all the more. It seems that the subdivision and elaborateness of the meaning of the alcoholic drinks were in progress. As a result, I think that the alcoholic drinks would vary in kind and be graded. From ancient times, the alcoholic drinks were men's favorite foods, and the significance of the authority and prestige given to the alcoholic drinks was increasingly promoted by the rise of the social position of men in the second half of Chosun under the influence of confucian ideology. Subsequently, the alcoholic drinks became symbols which represented even the family's tradition and dignity. Therefore, men born of the nobility(Yangban) tried to brew the various and dignified alcoholic drinks relatively. Through the brewage such as this, they endeavored to maintain their privilege. I think that the diversification of alcoholic drinks was developed in the process of a series of social-institutional change.