• Korean journal of food and cookery science
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• v.2 no.1
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• pp.17-37
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• 1986

The purpose of this thesis was to understand the various kinds of Korean liquors. To do this, about fifty different kinds of liquors and wines presented in Yi-dynasty literatures were reviewed and classified into several categories. The findings of the study are as follows, 1, Liquors of Yi-dynasty can be classified into three groups; Chungju or Takju which is brewed from rice or glutinous rice, Jeungryuju(Soju) which is made by distillation of Chungju or Takju, and Hwahyangju that is made by addition of fruits, fragrance, or medicinal plants in Chungju, 2. The basic method of making these liquors is in general to make yeast first and fix a liquor base by mixing rice or glutinous rice and yeast, and then add more rice or glutinous rice into the liquor base, and finally ferment the mixture for certain periods. On fixing a liquor base, several methods of rice preparations were used; these were white rice cake, rice paste, boiled dough of rice powder, and steamed rice. 3. Duration of fermentation was in general one to three weeks. However, the shorter one was completed within 3 days and the longer one required even one year or more. 4. Of Hwahyangju the ones with medicinal plants can be divided into several groups according to their medical effects; wines for mental and emotional stability, making blood and active circulation, increase in body stamina, promoting health and living long-life, treatment of stomachache and bruise, and enhancement of the functions of body organs, especially eyes ana ears.5. These liquors and wines above were brewed for daily use or special occasions (Sesiju).

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.556-574
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• 2007

`Kyukonyoram Dyusikbang` is an old cooking book hand-written in Korean by unknown writer, housed in Shinam-mungo of the Korea university. This book introduces Tojungbigyul and Dyusikbang(the part about food), and explains in detail how to handle emergency cases at home, take care of women who deliver a baby and give it name and so on. It can be summarized as follows. (1) 29 'Koi's seem to keep unexpected accidents and encourage people to enjoy stable life at home. (2) In this book are not only 27 ways of how to make liquors but also ways of how to cook dishes using 12 kinds of food with cold water and one kind of rice cakes. (3) It says good yeast is critical for good quality liquors and also emphasizes the. taste of good 'Jang' to enhance the taste of other food and the importance of having basic food materials and spices at home. (4) It describes in detail the day of good or ill luck while mentioning how to name a baby. It can be seen that there were somethings that were considered especially important such as the process of making Jang, the day of placing the rooftop, or the good or ill luck of people.

• Journal of Food Hygiene and Safety
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• v.7 no.1
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• pp.45-48
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• 1992

In Food revolution of Korea, colorimetries or a titration methods are introduced for the analysis of alcoholic liquors. But, these wet analyses have disadvantages such as individual errors, long process time, and sometimes tedious pretreatments. In the process of making alcoholic liquors, fusel oils are produced as by products. Five main fusel components that could be produced are 2-propanol, n-propanol, iso-butanol, n-butanol, and isoamyl alcohol. Also acetaldehyde and methanol could be produced as by-products of ethanol. With using capillary FFAP column in GC or GC/MSD, we analysed these five fusel components as well as internal standard (acetonitrile) including methanol, acetaldehyde and ethanol simultaneously. We obtained excellent mass spectra as qualitative data of all species. We also took excellent quantitative data with GC by using the internal standard method.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.31 no.4
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• pp.93-97
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• 1999

Tobacco stalks are greatly produced as annual agricultural wastes. These residues are available approximately 70,000 tons per year. This study was performed to evaluate the potentials of tobacco stalks as a new resource for reconstituent tobacco sheet. Tobacco stalk was more lignified than cereal straws, and had similar chemical constituents to hardwood. Pulping yields by cooling at 170$^{\circ}C$ of dry and green tobacco stalks were 56.7% and 66.3% , respectively. Around 50$^{\circ}$SR freeness level of mixed pulp was adjusted by mixing more than 10% chemical pulp9CP) in the case of dry tobacco stalk and more than 15% CP with wet one. By immersing this handsheet in extracted cooking liquors, reconsitutent sheet contained about 0.28% of nicotines could be prepared. This sheet had enough strength properties for cigarette paper making . In conclusion, it was proved that tobacco stalk could be used to produce the reconstituent tobacco sheet.

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.341-353
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• 1994

This study delves into the general characteristics of spirits brewed in the Central Region of Korea-Seoul, Kyonnggi-do, Chungchung-do-paying particular attention to their varieties and fermenting methods and also comparing similarities and differences of their features. It is found first of all that there are a wide range of variety in the kinds of liquors. Among the 21 spirits investigated, not a single one resembles any one of the remaining in terms of the raw material, and the brewing method and process. Secondly, all of them use locally produced grains and can be classifiable as belonging to the common category of yakju (clean spirit) with fragrant elements added for the purpose of enhancing health or decreasing any harmful effects after drink. Thirdly, these traditional folk wines are characterized by the addition of secondarily fermented spirits. The more secondarily fermented spirit a wine has, the more fragrant and palatable it becomes and also the less harmful. Fourthly, all the spirits of this region are fermented by using yeast kodupap (steamed rice). The brewing temperature is usually around $15{\sim}20^{\circ}C$ for $5{\sim}8$ days or $3{\sim}4$ days for the majority of the cases. Fifthly, purifying is done with the yongsoo (strainer), the sieve, traditional Korean paper, etc. As such, we can say that all the brewers endeavor to maintain Korean traditional methods of wine making.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.333-345
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• 2003

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, $\cal{X}^2-test$ and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p<0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p<0.001) and the older the more said 'simple' or 'logical' (p<0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p<0.01) and income(p<0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p<0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p<0.001). 9. About the consumption of traditional fermented food, Koreans said they make kimchi (90%), pickled vegetables (39%), soy sauce (33%), bean paste (38%), salted fishery (12%) and traditional liquors (14%) at home while 67% for salted fishery and 48% for traditional liquors answered they buy rather than making at home. On the other hand, Japanese answered they mostly buy kimchi (60%), soy sauce (96%), bean paste(91%), natto(92%), salt fermented fish foods (77%) and traditional alcoholic beverage (88%) to eat. This difference was shown very distinct between Korean and Japanese women (p<0.001). 10. About the most important thing in food, Koreans answered in the order of 'liking and satisfaction' (33%), 'for health' (32%), 'for relieve hunger' (18%) and 'convenience' (17%). In case of Japanese, it was revealed in the order of 'for health' (61%), 'liking and satisfaction' (20%), 'to relieve hunger' (16%) and 'convenience' (3%). This shows that Japanese women take comparably more importance to health than Korean women. The conception of food was shown different between Korean and Japanese women (p<0.001), and Koreans showed level 4-5 of food culture while Japanese showed level 5.