• 유통과학연구
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• 제12권5호
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• pp.109-117
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• 2014

Purpose - The study investigates the history, production methods, market scale, and distribution of the traditional liquors of three countries: South Korean sokokju, Chinese shaoxing-chiew, and Japanese sake. These have similar production methods, being made from rice or cereal, cores of their respective food industries. Research design, data, and methodology - The study investigated the history of the three liquors, liquor classification in the three countries, and production methods. It examined the scale of the traditional liquor market and these countries' distribution structure. Results - Brand cognition of traditional liquors is affected by a focus on wellbeing and LOHAS (lifestyle of health and sustainability). Promotion and marketing strategies along with a high quality image, shelf life of draft liquor, traditional liquor identification systems, and high taxes on traditional liquor, and the need for continuous R&D and training of professionals all impacted the industry. Conclusions - These countries play important roles in world trade, seeking economic integration. By forming a free trade agreement (FTA), their traditional liquors, with a proud history, can be jointly branded in the world market.

• Journal of the Korean Wood Science and Technology
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• 제22권2호
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• pp.19-24
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• 1994

This study was performed to study utilization of separated carbohydrates as well as separation, following analysis of the major components and separation of the carbohydrates in waste liquors of SP, KP, ASAM and AS. The result can be summerized as follows; Inorganic contents in waste liquors increase in this order AS

• KSBB Journal
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• 제18권2호
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• pp.117-121
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• 2003

4$0^{\circ}C$, 110 bar 조건에서 초임계 추출장치를 이용하여 추출한 목초액을 GC/MS로 분석한 결과 타르, 탄화취 등의 유해 성분이 제거되었다. 이 정제 목초액을 천연보존제로써 간장 및 된장에 첨가하여 보존성을 관찰한 결과, 간장의 경우 정제 목초액의 첨가 농도가 증가할수록 첨가하지 않은 것에 비해 총균수가 적었으며, 간장 내에 있는 미생물이 어느 진도 성장에 저해를 받은 것으로 나타나 보존성 및 품질향상효과를 기대할 수 있었다. 된장의 경우 정제 목초액을 첨가한 것이 첨가하지 않은 것에 비해 대체로 총균수가 적어 보존효과가 있는 것으로 나타났으며, 된장의 색도를 측정한 결과 정제 목초액을 첨가한 것은 첨가하지 않은 것과 비교하여 명도(L$^{*}$ )와 황색도(b$^{*}$ )는 증가하였고, 적색도(a$^{*}$ )는 낮아 된장의 갈변이 첨가하지 않은 것에 비해 느리게 진행됨을 알 수 있었다. 따라서 초임계 기술로 추출한 목초액은 간장 및 된장의 저장성 향상을 위한 첨가물로써 매우 효과적인 것으로 사료된다.

• Journal of Animal Science and Technology
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• 제57권3호
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• pp.15.1-15.6
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• 2015

This study was conducted in order to evaluate the quality characteristics of Gouda cheeses supplemented with fruit liquor (Prunusmume or Cornus officinalis). Fruit liquor was supplemented to Gouda cheeses during preparation. Changes in chemical composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics, and proteolysis were monitored in the prepared ripened cheese. The electrophoresis patterns of cheese proteins, fruit liquor functional component concentrations, and the flavonoid content of the cheeses were also determined. The addition of fruit liquor did not affect (p> 0.05) the appearance or sensory characteristics of the cheeses. Higher amounts of crude ash, mineral, and flavonoids (p< 0.05) were observed in the liquor supplemented cheese than in the control cheese. Findings from this study suggest that wine supplemented Gouda could provide additional nutrients while maintaining flavor and quality.

• 한국축산식품학회지
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• 제20권3호
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• pp.181-191
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• 2000

젖산균의 생장을 위한 질소, 탄소 공급원으로서 corn steep liquor의 이용 가능성을 시험하고 반응 표면 분석(Response surface metho-dology)을 이용하여 젖산균의 최적 생상 배지 조성을 연구하였다. 반응 표면 분석에서 L.fermentum의 생장배지에 첨가되 corn steep liquor와 yeast extract의 농도(p<0.01) 그리고 corn steep liquor와 yeast extract의 교호작용(P<0.05)이 L.ferm-entum의 생장에 큰 영향을 미치는 것으로 나타났으며, 이때 생균수가 최대인 corn steep liquor의 함량은 10.77%, yeast extract는 3.39%.Tween 80은 1.69%으로 예측되었다. 한편, Lc, lactis ssp. lactis 의 생장배지는 corn steep liquor 의 농도(P<0.01) 그리고 corn steep li-quor와 $\beta$-glycerophosphate disodium salt의 교호작용(P<0.05)인 Lc. lactis ssp. lactis의 생장에 큰 영향을 미치는 것으로 나타났으며 이때 생균수가 최대인 corn steep liquor의 함량은 3.5%, $\beta$-glycerophosphate disodium salt는 4.38%로 예측되었다. MRS broth와 예측된 최적 배지에서 L.fermentum의 젖산과 초산의 생성량은 각각 0.166, 0.114과 0.273, 0.081 M이고 M 17glc broth와 최적배지에서 Lc. lacti ssp. lactis의 젖산과 초산의 생성량은 각각 0.089, 0.003과 0.189, 0.003M이었다. 따라서 corn steep liquor는 L. fermentum와 Lc. lactis ssp, lactis 의 생장을 위해 질소 또는 탄소 공급원으로서 배지에 첨가 될 수 있는 우수한 농업 부산물로 판단되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제18권3호
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• pp.332-339
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• 2005

The effect of transinoculation of goat rumen liquor into sheep rumen on mimosine toxicity was studied. One adult Kutchi male goat having higher mimosine degradation capacity than sheep was gradually adapted to Leucaena leucocephala (Leucaena) leaves by feeding increasing level of eucaena leaves supplementation for 1 month. Six Bharat Merino rams (12-18 months of age) were divided into two equal groups with (group I) or without (group II) infusion of 200 ml of goat rumen liquor per animal. The mimosine degradation in groups I and II were 3.04 and 2.31; 3.90 and 3.73 mg per day per 10 ml rumen liquor respectively after 1 and 2 weeks of leucaena feeding leaves. Total rumen bacterial population in RGCA medium and in a selective medium containing iron showed an increasing trend in both groups, while the bacterial population growing in the presence of cellulose showed a decreasing trend. Animal performance data did not show any adverse effect. Results revealed that transinoculation of rumen liquor from leucaena leaves adapted goat to sheep rumen did not help to improve mimosine degradation in the sheep. The sheep transinoculated with goat rumen liquor displayed no in vivo improvements in nutrient utilization vis-a-vis mimosine metabolism.

• 생명과학회지
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• 제20권6호
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• pp.960-963
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• 2010

왕겨를 증류하여 생성된 왕겨초 증류액을 이용하여 접촉성 피부염에 어떤 영향이 있는지를 검토하였다. 왕겨초 증류액(2%)에 자소옆을 첨가한 샘플은 dinitrochlorobenzene에 의해 유발된 접촉성 피부염 질환 동물모델에서 피부상피조직의 비후정도를 약 20%정도의 수준으로 완화시키며, 이는 면역조직화학적인 방법으로 확인하였다. 이 결과로, 왕겨초 증류액은 아토피 완화 효과를 가지므로 이들의 적합한 조건을 확립한다면 향장소재 또는 이의 조성물로 유용하게 이용될 수 있다고 판단된다.

• Food Science and Biotechnology
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• 제18권3호
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• pp.682-688
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• 2009

Changes in lipophillic pigments concentration and its relation to color of fresh green tea liquor during heat treatment were studied. The results showed liquor greenness decreased markedly with extension of incubation time at $55^{\circ}C$, while the brightness and yellowness changed a little. Significant increase in 'a' and 'b' values of tea liquor was observed at $95^{\circ}C$. Color change of liquor at $55^{\circ}C$ was accompanied by a decrease in the level of chlorophylls, lutein and neoxanthin, and an increase in the pheophytins and ${\beta}-carotene$ levels. However, all pigments except ${\beta}-carotene$ decreased with time extension at $95^{\circ}C$. Significant correlation was found between pigments and color difference index. The browning of fresh green tea liquor was attributed to vicissitudes of lipophillic pigments during heat treatment, especially to the change of chlorophylls/pheophytins ratio. Result also showed addition of $Zn^{2+}$ at 1.6 ${\mu}mol/L$ could partially alleviate the decrease in greenness during heat treatment.

• 한국식생활문화학회지
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• 제21권1호
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• pp.31-41
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• 2006

The purpose of this study was to examine the use of different sorts of Korean traditional liquor among male and female adults in Seoul and Gyeonggi province, their awareness of them and their preference in an effort to discuss what problems Korean traditional liquors were faced with and how they could gain popularity among people in general. First, It is investigated of drinking frequency by gender, 51.3 percent of the male adults drunk once or twice a week, and 33.2 percent of the female adults drunk once or twice a month. Thus, the men drunk more often than the women. By age, the adults who were in their 20s and 30s were far different from those who were in their 50s above in drinking frequency. Second, regarding what kind of liquor they enjoyed, the men enjoyed Soju the most, followed by beer and traditional liquors. The women enjoyed beer the most, followed by Soju and wine. The favorite liquor of the men was Soju, followed by beer and traditional liquor, and the women most liked for beer, followed by wine and Soju. The female adults preferred low-proof liquor more than the male adults. Third, concerning their awareness of traditional liquor, Andong-soju was most widely viewed as traditional liquor, which were followed by Munbaeju, Gyeongju-gyodongbeopju, Gyeongju-beopju, Gukhwaju, Ssal- makgeolri, and Geumsan-insamju. Overall, they were rarely aware what traditional liquor was. Fourth, as to purchase experience, the men and the older people had more experience to buy traditional drinks than the women and the younger ones. Fifth, as for anju (dishes for traditional drinks), they believed that panfried food and Kimchi should be served with coarse liquor. Panfried and streamed dishes were considered to be good complements to Takju (rice wine) and Cheongju (clear strained rice wine), and pot stew and soup were looked upon as good complements to distilled liquor. The above-mentioned findings illustrated that in order to step up the development of the traditional liquor industry, perpetual research efforts should be put into adding new tastes to unique traditional liquor drinks. And it's required to commercialize those drinks, and multiple P.R. and marketing strategies should be prepared to promote their sales.

• 동아시아식생활학회지
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• 제26권6호
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• pp.531-542
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• 2016

This experiment was conducted to verify whether or not chronic consumption of liquor prepared with Gastrodiae rhizoma exhibits antioxidant activity in brain tissue of rats. In the experiment, male Sprague-Dawley rats were given a liquid diet containing 6% (GA6), 18% (GA18), and 36% (GA36) of total calories as liquor for 6 weeks. The control rats (GAC6, GAC18, GAC36) received an isocaloric diet containing Soju instead of liquor. Caloric intakes and body weight gains of the 36% groups were significantly lower than those of the 6% and 18% groups (p<0.05), whereas alcohol intakes were significantly high in the 36% group (p<0.05). MDA contents of plasma and brain showed a positive correlation with alcohol intakes of the liquor and Soju consuming groups. Especially, contents of MDA were significantly higher in the 18% and 36% groups than the 6% group (p<0.05). SOD activities of serum and brain were significantly highest in the 18% group, and they tended to be higher in the liquor consuming groups compared with the control group. Catalase activity of serum showed no significant changes in the three groups consuming liquor, and catalase activity of brain tissue significantly increased in the GA18 group compared with the control group (p<0.05). In the liquor consuming groups, TAC level of serum tended to be higher in the GA36 group compared with the control group (p<0.05). However, TAC level of brain tissue showed no significant changes between the liquor consuming and control groups. These results show that as alcohol intake increased by chronic administration of liquor and Soju, brain tissue of rats was damaged more due to oxidative stress. However, a liquid diet containing 18% of total calories as liquor instead of Soju is expected to have a protective effect on brain damage induced by oxidative stress.