• Korean Journal of Heritage: History & Science
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• v.34
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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.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.232-237
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• 2002

This study was performed to examine the effect of various alcoholic drinks used for the preparation of Yakwa dough on the quality characteristics of Yakwa. The effects were compared with the ones prepared with water in terms of expansion ratio, micro-structure, mechanical and sensory characteristics. The dough with alcoholic drinks produced Yakwa samples with increased volume and pores compared with the dough of water. The cohesiveness, springiness, and gumminess were decreased in the samples with alcoholic drinks, but the brittleness was increased. The Yakwa samples with alcoholic drinks were evaluated better in sensory characteristics of nice-smelling, softness, and acceptability compared with the ones of water. There were no differences in the quality of Yakwa among the alcoholic drinks used.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.700-709
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• 2014

Recently, a large number of people are growing interested in Korean cuisine and progress Korean culture. This study inverstigated several kinds of Korean traditional alcoholic drinks and brewing methods, including ingredients in ancient culinary manuscripts "Soowoonjabbang", "Eumsikdimibang", "Onjubub", "Jusiksiui", "Uumjeabang" and "Eumsikbangmunnira" of Korean head family. Korean traditional alcoholic drinks were sorted into two groups based on characteristic (danyang ju, yiyang ju, samyang ju, sayang ju, yakyoung ju, gahyang ju, honyang juand soju) and five categories based on preconditioning methods of Korean traditional alcoholic drinks (iporrige, baeksul ki, gumung tteok, godubap, bumbuck). The most announced ancient Korean culinary manuscript is "Onjubub" (57 varieties of Korean traditional alcoholic drinks), the second largest book is "Eumsikdimibang" (49 varieties of Korean traditional alcoholic drinks), and the third highest book is "Soowoonjabbang" (40 varieties of Korean traditional alcoholic drinks). The "Uumjeabang" and "Eumsikbangmunnira" announced 21 and 15 varieties of Korean traditional alcoholic drinks in six books of ancient Korean culinary manuscripts, respectively.

• Journal of dental hygiene science
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• v.12 no.6
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• pp.696-701
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• 2012

The purpose of this study was to determine pH value of some alcoholic drinks sold in Korea and to provide the basic information which can cause dental erosion. Alcoholic drinks commercially sold were purchased from various big markets in Korea. The sorts of drinks tested in this study consisted of 5 brands of beers, 24 brands of makgeollis, 9 brands of wines and 12 brands of sojus. The test groups were selected randomly and the pH of each beverage was determined using a pH meter he each pH was measured. For statistical data, Mann-Whitney test was used to analyze difference for red wine and white wine and Kruskal-Wallis test was used to compare the pH of each test group. The result of this study was as followings: the mean pH of 5 brands of beers was 4.21, that of 24 brands of makgeollis 3.88, of 9 brands of wines 3.34 and of 12 brans of sojus 7.86. Each test group was significantly different (p<0.05). Except for soju groups, the test groups had a low pH value which can cause dental erosion. In terms of comparing between pH value of red wine and white wine, the result of this study represented that the mean pH of red wine was 3.45 and that of white wine was 3.21. This result showed the pH of two kinds of wine had a low pH which can lead to dental erosion and the difference of two wine were significantly different (p<0.05). As a result, some drinks sold in Korea have a high erosive potential on teeth since they have a comparatively low pH expect soju. Hence, when we consume some kinds of alcoholic drinks, we make sure to remember that the alcoholics which had a low pH, can have an effect on dental erosion that mean we should avoid to drink some alcoholic drinks with low pH for long time.

• Journal of the Korean Society of School Health
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• v.29 no.3
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• pp.218-225
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• 2016

Purpose: The purpose of this study was to investigate the factors affecting energy drinks consumption among adolescents in South Korea. Methods: The study is a secondary analysis. Using statistics from the 11th (2015) Korea Youth Risk Behavior Web-based Survey, any variations among the subjects were presented as percentages and analyzed by $x^2$ test and logistic regression analysis. The study sample comprised 68,043 middle and high school students in South Korea. Results: In Model 1 including general characteristics, the significant factors of energy drinks consumption were gender, weekly allowance, cohabitation with family. and economic status. In the final model where health-related characteristics were added, the significant factors were gender, school type, weekly allowance, cohabitation with family, stress level, sadness, drinking, smoking and walking days. Conclusion: The result suggests that intensified education on energy drinks consumption is needed not only at schools, but in the whole community. Also, adolescents' awareness of potential health effects of energy drinks, in particular when mixed in alcoholic beverages, should be increased through health education.

• Agribusiness and Information Management
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• v.3 no.2
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• pp.1-8
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• 2011

The main goal of this study is to show promising future food market of Northeast Asia countries, including China, Japan, and South Korea. Drinks market, including soft and alcoholic drinks is selected to show global food companies new opportunities for next strategic movements. Market Attractiveness Matrix is developed based on BCG matrix as a main framework for this study. CDI (Category Development Index) is also used. It is found that Asia-pacific has fast-growing markets and it has strong potential for future investment. Northeast Asia countries (China, Japan, and South Korea) turned out to be ones of the most attractive regional markets. However, European drinks market is saturated even though its size is still big. This study suggests that Northeast Asian market be considered a market for the next strategic movement and investment.

• Asia Marketing Journal
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• v.20 no.3
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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.

• Korean Journal of Health Education and Promotion
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• v.30 no.3
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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.

• Food Science and Industry
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• v.53 no.1
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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.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.160-172
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• 2018

This study examined the intake status of energy drinks and related factors among university students in Yeungnam region, Korea. A total of 456 students participated in the study by a self-administered questionnaire. About 26% of the respondents never took energy drinks, whereas about 30% took them previously, but do not take them now. Almost 45% answered that they have taken them up to now. The reasons for first intake of energy drinks were 'necessity for myself' followed by 'curiosity', 'recommendation of friends', and 'seeing advertisement', and Chi-square test showed that there was a significant difference according to dwelling status. About half of the respondents took them since high school, and the main reason for energy drink intake was 'to stay awake'. About 45% of the respondents indicated that they increased study hours after taking energy drinks, whereas almost 40% answered that they had little effect on them. Over half of the respondents experienced side effects after energy drink intake. About one-fifth of the respondents mixed the energy drinks with alcoholic beverages to make them taste better. In addition, in the result for the multinomial logistic regression analysis, gender, grade, dwelling status, smoking status, alcohol drinking status, perception of effect of energy drinks on health, and perception of benefit level of caffeine were the predictors for the respondents who never took energy drinks in comparison with the respondents who have taken them up to now. On the other hand, for the respondents who took them previously but do not take them now compared with those of having taken them up to now, the predictors were dwelling status and smoking status. These results imply that dietary education from childhood regarding knowledge and side effects of energy drinks should be offered.