• 한국미생물·생명공학회지
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• 제36권4호
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• pp.320-325
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• 2008

새로운 고품질의 전통주 개발을 위한 자료를 얻고자 시판 전통주들을 수집하여 이들의 물리화학적 성질과 항치매활성, 심혈관질환활성 및 노화억제활성등을 조사하였다. 수집된 45종의 전통주들의 에탄을 함량은 $7.0%{\sim}52.0%$로 다양하였고 pH는 $3.05{\sim}5.28$이었으며 SBB-ju 전통주가 비교적높은 1.37%의 총산을 함유하고 있었다. 항치매성 $\beta$-secretase 저해활성은 PMR-ju가 42.5%로 제일 높았으나 acetylcholinesterase와 butyrylcholinesterase 저해활성은 없거나 20% 미만의 낮은 활성을 보였다. 항고혈압성 ACE저해활성은 YON-ju가 85.6%로 조사한 모든 생리기능성 중 가장 우수하였으나 혈전용해활성은 없었다. 항노화성 전자공여능은 SBB-ju(A)가 72.2%을 보여 높았으나 SOD 유사활성과 혈전용해활성등은 매우 낮거나 없었다. 최종 항고혈압활성 우수 기능성 주류로 선발된 YON-ju의 주, 부원료 추출물들의 항고혈압 활성을 조사한 결과 인삼의 물과 에탄을 추출물, 멥쌀의 물추출물 및 국화의 에탄올추출물에서 항고혈압활성이 높은것으로 보아 발효중에 이들로부터 항고혈압성 ACE 저해물질이 용출되거나 이들의 분해산물들이 YON-ju의 항고혈압 활성을 상승시킨 것으로 사료 되었다.

• 동아시아식생활학회지
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• 제7권1호
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• pp.41-46
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• 1997

Diet is generally accepted as one of the important factors in human cancer development. Ethyl carbamate has been associated with cancer for several decades and mainly found in the fermented beverages and foodstuff. The relationship between ethyl carbamate and the human health cannot be ignored especially in the areas where fermented foods consists of regular food consumption. To investigate the ethyl carbamate exposure level in Korean population, commercial fermented food samples were collected form local markets I Seoul area and home-made varieties were collected throughout the country. Following partial purification the concentration of ethyl carbamete was determined by GC/ MS. The concentration of ethyl carbamate ranged to 70 ppb in soysauce, to 10 ppb in soybean paste, and to 5 ppb in vinegars. Korean traditional alcoholic beverages showed small amount of ethyl carbamate. The estimated daily exposure of Korean population was 0~1900ng/day. It would be prudent to put efforts to minimize the formation of ethyl carbamate since the risk from the higher range exposure cannot be ignored.

• 혜화의학회지
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• 제21권2호
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• pp.37-48
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• 2013

The review of the literature had been done to investigate the mechanism of the herbal medicines contained in traditional Korean medical books. We had thought the results could provide the theoretical basis of adding herbal medicies to functional drink. This study is a document research in cluding a historical review of traditional beverages from after the period of the Joseon Dynasty, analysis of the characteristics of tradition the herbal medicine of the Joseon entered the new stage at the era of King Sejong. In the reign of Sejong, there had been a noticeable increase in kinds of herbs. Besides understanding the quality of herbs by provinces, the Joseon government also had pushed ahead with increase policy of herbs. The more the standard of living and incomes have increased, the more the concern of our health has been raised. This social phenomenon has affected on the food& beverage industry. The food& beverage industry of Korea has been already reorganized like the ones in developed countries in the early 21st century. Consumers are particular choosing their beverages; they concern their health, convenience, and taste more than ever. We had selected several herbal medicines contained in functional drink, and investigated the mechanism in field of oriental medicine and pharmacology.

• 한국조리학회지
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• 제12권4호
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• pp.213-224
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• 2006

This study was to investigate the factors affecting drinking Korean traditional beverages and the drinking habits of college students in Seoul. The research was carried out by asking them to drink 10 kinds of traditional drinks. They were composed of 45.5% of boys and 54.5% of girls who were $18\sim21$ years old, studying food related science (63.9%), and mostly (86.6%) living in a nuclear family in collective residents (60.4%) like an apartment. The number of students whose family's monthly incomes were over 3 million won was the largest as 37.1%. Their mothers were housewives (58.4%) mostly aged $46\sim50$ as 47.0%. In the research on the preference of students for the traditional drinks, most of them, 78.7%, showed their liking for the drinks because of their good taste (61.%). The number of students who answered they got the drinks by homemaking was the largest as 39.6%. Most of them, 66.3%, preferred fruit drinks, 19.8% soda drinks, 11.4% traditional drinks and 2.5% functional drinks. 31.2% of the drinks mostly taken at home was green tea, followed by sweet rice drink, Shik-hae. Among the drinks coming into the market, sweet rice drink was preferred in general as 25.7%, and the next was green tea 16.8%, ume drink (Maesil tea) 14.9%, rice tea 13.9%, fruit punch (Sujeonggwa) 11.4%, black tea 7.9%, honey tea 4.5%, ginseng tea 2.5% and jujube tea 2.5%. In the research on 'whether the students had experience preparing the traditional drinks or not', many of them, 62.4%, answered "No". And in the questionnaire asking on 'whether they liked to receive a training on making traditional drinks or not', 87.6% of them showed their wish to get the training. In the question on the reason why the students did not like to take the training on traditional drinks, the number of students who answered that it was complicated and hard to prepare was the largest as 53.0%.

• 한국식생활문화학회지
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• 제6권1호
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• pp.55-60
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• 1991

우리나라 음료에 관한 현재까지의 과학적 연구결과를 수집하여 고찰하였다. 음료분야에서 수집된 최근의 연구논문은 총 79편이었으며 이들을 분류해보면 순다류 관련문헌이 11편, 유사다류 38편, 숭늉류 3편, 미식류 4편, 식혜류 9편, 수정과류 1편, 화채류 관련문헌 10편,기타문헌이 5편이었다. 현재 보고되어 있는 논문의 대부분이 음료의 성분을 규명하거나 제조방법이나 가공에 대한 연구이다. 따라서 음료의 재료에 관한 품질특성과 저장수명에 대한 더 많은 연구와 한국 고유음료의 산업화를 위한 다각적인 연구가 필요하다고 사료된다.

• 한국식품영양과학회지
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• 제44권6호
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• pp.944-950
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• 2015

본 연구는 국내 전통식품 품질인증 된장에 대한 휘발성 향기 성분 특성을 분석하여 전통된장의 과학적 관리를 위한 기초 자료를 마련하고자 수행되었다. 이를 위해 수집된 전통된장을 대상으로 headspace SPME-GC/MS 분석을 실시하고 전반적인 국내 유통 전통된장의 휘발성 성분 패턴을 분석하였다. 연구 결과 총 59종의 성분이 동정되었고 각각 acids 8종, alcohols 8종, aldehydes 8종, esters 15종, ketones 2종, phenols 4종, pyrazines 9종, miscellaneous 5종으로 확인되었다. 전통된장의 주요성분은 acid류, ester류, aldehyde류 및 pyrazine류였으며, 그중 acetic acid, ethyl alcohol, benzaldehyde, ethyl acetate, ethyl 2-methyl butanoate, 2,5-dimethylpyrazine 및 tetramethylpyrazine이 동정된 전통된장의 휘발성 성분 중 비교적 높은 강도를 차지하였다. 주성분 분석 결과 대부분의 전통된장은 기본적인 휘발성 향기성분의 조성이 유사한 것으로 나타났으나 isovaleric acid, 2-methylbenzaldehyde, tetramethylpyrazine, benzaldehyde, ethyl alcohol, ethyl caprylate, furfural, butanoic acid 성분들이 일부 된장에서 특이적으로 높아 이들 성분이 전통된장의 품질지표가 될 수 있을 것이라 보였다. 본 연구 결과는 전통식품 품질인증 된장에 대한 휘발성 향기 특성을 데이터베이스화하여 품질 현황을 파악하고 지속적인 품질관리를 통한 제품 발전의 방안으로 제시될 수 있을 것이다.

• 식품과학과 산업
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• 제49권4호
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• pp.94-99
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• 2016

식초는 신맛을 내는 역할에 집중되어 개발되고 산업화되어 발효 식초보다는 합성 식초가 발달하였다. 최근 다양한 영양성분을 함유하고 있는 발효 식초에 대한 소비자들의 관심이 발효 식초 산업의 성장을 증가시키고 있다. 미용에 관심이 많은 여성소비자들을 겨냥한 파인애플, 자몽, 알로에 등 다양한 외국산 과일을 사용하는 식초가 개발되어 판매되고 있으나, 쌀과 같은 지역 특산물을 이용하는 전통 발효 식초는 과일 식초에 비하여 성공적인 상업화가 드문 편이다. 따라서 지역에서 생산되는 다양한 농산물을 활용하여 부가가치가 높은 기능성 식초 제품을 개발하고 상업화하기 위한 보다 체계적인 기반 연구가 필요하다. 본 연구에서는 우리나라의 고문헌을 바탕으로 전통 발효 식초의 종류와 제조방법에 대해서 고찰하였다. 우리나라 고유의 전통발효 식초 제품을 개발하기 위한 연구가 필요한 것으로 사료된다.

• 한국식생활문화학회지
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• 제6권1호
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• pp.43-54
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• 1991

우리나라 전통 음청류에 관한 역사적 배경을 고찰하고 8세기부터 1940년대까지의 기록으로부터 주류를 제외한 전통음료의 종류와 제조방법을 조사하였다. 옛 문헌에 기술된 음청류는 모두 70여가지로 집계되었으며 이들을 제조방법과 품질특성에 따라 순다류, 유사다류, 탕류, 장류, 숙수류, 미음류, 미식류, 식혜류, 수정과류, 화채류의 10가지로 분류하였다. 옛 문헌에서는 장(漿), 탕(湯), 청(淸), 다(茶)사이에 명확한 구분을 하고 있지 않았다. 밥을 유산균 발효시켜 물로 회석하여 만든 음료인 장(漿)은 신라, 고려시대에는 보편화된 음료로 보이나 오늘날에는 완전히 잊혀진 것으로 판단된다. 그 외의 음료는 18세기에 기술된 제조방법과 오늘의 제조방법 사이에 큰 차이를 보이지 않고 있다.

• 한국지역사회생활과학회지
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• 제23권2호
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• pp.199-206
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• 2012

In order to evaluate the aroma compounds in Korean traditional alcoholic beverages, volatile compounds of the commercial wines, Makgeolli were analyzed and quantified using the conventional method. Eight volatile compounds including three kinds of alcohols, two kinds of organic acids and three kinds of ether were extracted by Liquid-Liquid Extraction with Dichloromethane. For the separation and quantification, Gas chromatography coupled with mass spectrometry (GC/MS) was used to analyze these compounds. Also, the separation efficiency of these compounds was performed and compared with GC column. The results of this study were as follows ; Eight kinds of volatile compounds were separated well on the HP-88 column better than on the DB-5MS column. Short chain fatty acids, butyric acid and isovaleric acid were not detected in two brands of makgeolli samples. The higher alcohols were detected in the range of 0.86~225.68 ${\mu}g/mL$ and ethyl esters were detected in the range of 0.86~225.68 ${\mu}g/mL$, respectively. There compounds are known to be associated with sensory and odorant.

• Archives of Reconstructive Microsurgery
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• 제17권1호
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• pp.51-54
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• 2008

We experienced a case of 49-year-old male patient with amputated two fingers preserved in Soju (Korean traditional liquor, a kind of alcoholic beverages). The amputation level of the two fingers was at the distal interphalangeal joint. The Soju was not an adequate physiologic solution for preserving the amputated tissues. Even though arterial anastomosis was successful, there was no venous drainage visible in the operative field. On the first day after the initial operation, we succeeded in the anastomosis of one vein in one of the two amputated fingers. This was 12 hours after arterial anastomosis was carried out. But no venous dranage was visible in the other finger. In spite of a salvage procedure sustained with external bleeding for 7 days, this replanted fingertip eventually fell into necrosis.