• 한국식생활문화학회지
• /
• 제24권1호
• /
• pp.1-9
• /
• 2009

The purpose of this research was to investigate consumers' perceptions of foods that are most compatible with traditional Korean liquors. The study participants were a total of 402 customers who visited traditional Korean bars. Thirty-eight percent of the participants drank alcohol once or twice a week, and overall, 79% drank with friends or co-workers. Forty-three percent spent 30,000-40,000 won on alcoholic drinks, and half of them frequently drank distilled Soju whereas 27% drank beer. Those who drank traditional Korean liquor chose to do so because they viewed it as good for their health and the beverage was tasty. Participants selected Yakju/Baekseju (47.5%), Bokbunjaju (21.1%), and Takju/Makgeoli (8.2%) as the most compatible Korean traditional liquors with Korean traditional foods. The most compatible foods with Yakju were identified as Haemulpajeon (11.8%), Dubukimchi (9.8%), and Bossam/Suyuk/Pyeonyuk (7.5%). Bokbunjaju was viewed as a good match with Jangeogui (8.1%), Hunjeori (6.5%), and Saengseonhoe (6.4%). The respondents perceived Deodeokgui (6.7%), Saengseonhoe (5.9%), and Dubukimchi (5.6%) as the most compatible foods with Yakju with mushrooms. Chengju was viewed as a good pairing with Eomuktang (9.2%), Altang/Maeuntang (7.2%), and Saengseonhoe (6.8%). The respondents thought Takju went well with Haemulpajeon (17.7%), Dubukimchi (14.2%), and Kimchijeon (11.7%). And finally, Altang/Maeuntang (11.8%), Samgyeopsalgui (8.7%), and Honghaptang/Jogaetang (8.1%) were mentioned as the most compatible foods with distilled Soju.

• 한국조리학회지
• /
• 제18권3호
• /
• pp.90-107
• /
• 2012

본 연구는 전통주의 소비시장을 세분화하고 관련 산업에 시사점을 제안하고자 전통주를 음용하는 외식 소비자를 대상으로 그들의 라이프스타일과 전통주 선택속성을 측정하여 그 차이를 규명하고 전통주 선택속성 중에서 구매만족에 미치는 변수를 찾는데 있다. 조사대상은 서울의 대도시 상권에 소재한 민속주점을 이용하고 있는 20대 이상의 성인으로 하였으며, 조사기간은 2010년 8월 1일부터 9월 30일까지 수행하였다. 분석결과, 전통주와 관련된 외식소비자의 라이프스타일은 사회형, 마니아형, 지식추구형, 문외형으로 분류되었고, 전통주 라이프스타일에 따른 소비자 그룹은 군집분석에 의해 전문가, 애호가, 초보자, 무관심자로 구분되었다. 그리고 전통주 선택속성은 전통주의 특성요인, 맛과 향요인, 대중성요인, 조화요인, 관심 요인 등 총 6개 요인으로 나타났다. 검증결과, 외식소비자의 라이프스타일과 분류된 소비자의 그룹 간에는 유의한 차이가 있는 것으로 조사되었고, 전통주 선택속성과의 차이점에도 유의한 것으로 나타났으며 소비자의 그룹에 따른 전통주에 대한 선택속성에도 유의한 차이가 있는 것으로 조사되었다. 마지막으로 전통주 선택속성은 구매만족에 부분적으로 영향관계에 있는 것으로 조사되었으며, 이중 맛과 향, 대중성이 긍정적인 정(+)의 관계에 있는 것으로 나타났다.

• 동아시아식생활학회지
• /
• 제7권3호
• /
• pp.355-363
• /
• 1997

This study was designed to investigate development points for automatic ice maker which met consumer's demand. Basic data about using ices in Korean's dietary life, were collected from Seoul and Kyunggi-do residences and analyzed by SPSS program. The results were as follows; 93.7% of respondents had 3 major domestic brands' refrigerator and 41.4% of them had medium-large capacity(400-519L). 65% of respondents had a refrigerator that was purchased less than five years. 15.5% of respondents had one more refrigerator. Among of them, major refrigerator was located in kitchen(67.7%) and minor was in kitchen(29.8%) and in veranda or multi-purpose room(26.3%). 66.2% of respondents always prepared ices in ice container, and 85% of them used ice only in summer. Boiling water with barley or corn was used as drinking water (45.6%) and boiled or purified tap water was used to make ice (38.6%) commonly. In cooking, ice was used especially in cold soup with cucumber and seaweed(89.9%), ice-tea or ice-coffee(81%), and fruit punch(64%). The next commonly using ice was adding in alcoholic beverage such as whiskey(57.4%), in Koreans traditional drink(Misugaru) (45.2%) and juice. The purpose of using ice was to cool in soft drink (58.6%), to cool in cooking food(19.9%), to eat ice itself(14.0%), and to enjoy more fantastic taste and mood(3.8%). In whiskey, the purpose of using ices was to control alcoholic content (52.9%). There was no significant difference between sex in the purpose of using ice, but there was significant differences between age(p＜0.05). Seasonal variations in using ice, there were significant differences according to sex, age, roles in family, amount of preparation of ice, socio-economic level and brand and capacity of refrigerator in respondent's home.

• 한국약용작물학회지
• /
• 제15권5호
• /
• pp.319-323
• /
• 2007

Wild grapes have been used as traditional medicinal use and alcoholic beverage production in Korea. The objective of this study is to improve antioxidant properties in Sae-muru by far infrared ray (FIR) treatment, with expecting potential benefits of FIR treatment for wild grape products during manufacturing processes. FIR treatment in berries induced increased content of catechin, epicatechin gallate, epigallocatechin gallate, gallic acid, rutin, ellagic acid, and resveratrol, while content of epicatechin and epigallocatechin was decreased. Although FIR treatment resulted either increased or decreased chemical component groups, presenting in HPLC chromatograms, antioxidant activity in Sae-muru extract was significantly increased by the FIR treatment. Our results suggest that FIR treatment should be an efficient process in the production of high content of bioactive molecules in Sae-muru.

• Journal of Biosystems Engineering
• /
• 제43권3호
• /
• pp.229-236
• /
• 2018

Purpose: Makgeolli is a traditional alcoholic beverage made from rice with a fermentation starter called "nuruk." The concentration of alcohol in makgeolli depends on the temperature of the fermentation tank. It is important to monitor the alcohol concentration to manage the makgeolli production process. Methods: Data were collected from 84 makgeolli fermentation tanks over a year period. Independent variables included the temperatures of the tanks and the room where the tanks were located, as well as the quantity, acidity, and water concentration of the source. Software for the multilayer perceptron model (MLP) was written in Python using the Scikit-learn library. Results: Many models were created for which the optimization converged within 100 iterations, and their coefficients of determination $R^2$ were considerably high. The coefficient of determination $R^2$ of the best model with the training set and the test set were 0.94 and 0.93, respectively. The fact that the difference between them was very small indicated that the model was not overfitted. The maximum and minimum error was approximately 2% and the total MSE was 0.078%. Conclusions: The MLP model could help predict the alcohol concentration and to control the production process of makgeolli. In future research, the optimization of the production process will be studied based on the model.

• 식품과학과 산업
• /
• 제52권4호
• /
• pp.410-417
• /
• 2019

대한민국 전통 증류기인 소줏고리를 현대화 하는 연구도 진행되고 있는데, 세라믹 재질에서 오는 열소비 특성과 다공성 흡착능 등의 성질을 이용해 고품질 증류식소주 제조가 가능한 현대화된 한국형 증류기 개발이 목표이다. 이를 위해 한국식품연구원과 한국세라믹기술원의 기술융합 연구가 진행되고 있다. 증류기의 기술개발과 함께 다양한 방법으로 증류주를 생산할 수 있게 됨에 따라 우리나라 소주도 각양각색의 제품 생산이 가능해졌다. 원료의 풍미가 그대로 살아 있는 소주, 특정 향미를 강화시킨 소주, 주질에 악영향을 주는 성분을 제거한 소주 등 소비 기호에 따라 맞춤형 소주도 가능해 질 것으로 기대한다.

• 동의생리병리학회지
• /
• 제20권4호
• /
• pp.914-918
• /
• 2006

It was examined that the effect of fermented traditional wine made by using mycelium of Phellinus linteus on the expression of inflammation-related proteins in HepG2 cells. HepG2 cells were incubated with or without ertract of traditional wine (ETMP), then analyzed by microscopic observation, reverse transcription polymerase chain reaction (RT-PCR) and Western blot. The results of RT-PCR and Western blot analyses showed that the level of inducible nitric oxide synthase (iNOS), cyclooxygenase (COX)-2 and tumor necrosis factor $(TNF)-{\alpha}$ was induced by LPS, Dut the treatment of ETMP inhibited the expression of these proteins and its mRNAs. Besides, the results of Western blot analyses showed that the expression of nuclear $factor-{\kappa}Bp65$ and $inhibitory-{\kappa}B{\alpha}$ were also slightly affected by ETMP treatment. These results suggest that ETM P alleviate the expression of inflammation-related protein expressions and thus may be used as a functional alcoholic beverage.

• 동아시아식생활학회지
• /
• 제22권5호
• /
• pp.649-656
• /
• 2012

We investigated the quality characteristics of dohwaju (fermented with peach flowers and branches, a Korean traditional alcoholic beverage) containing different sub-ingredients. During fermentation, the inner temperatures of the added sub-ingredient treatments were higher compared to non-treatment, and only peach branches treatment. showed the highest inner temperature. There were no significant differences in the physicochemical results among the treatments. pH decreased from the first mashing day to the second and then increased slightly until fermentation was terminated. Total acidities showed opposite patterns as compared to pH level. Amino acid contents, soluble solids, and alcohol contents increased steadily until the end of fermentation, whereas reducing sugar contents showed the opposite trend. In a preference survey, DB (only peach branches)-treated dowhaju showed the highest evaluation in terms of taste and overall acceptability with walues of $5.07{\pm}1.38$ and $5.57{\pm}1.16$, respectively. Based on the results of this study, we concluded that only peach branches treatment is optimal for the manufacture of dowhaju. We expect that the quality of dowhaju can be improved by providing basic information concerning its manufacture.

• Applied Biological Chemistry
• /
• 제30권3호
• /
• pp.264-271
• /
• 1987

전통약주(傳統藥酒)인 백하주(白霞酒), 녹파주(綠波酒), 동동주(酒), 청명주(淸明酒)를 양조(讓造)하여 휘발성(揮發性) 향기성분(香氣成分)을 head space gas로 포집(捕集)하여 분석(分析)하였다. 향기성분(香氣成分)으로 formaldehyde, acetone, diacetyl, acetaldehyde, ethyl acetate, ethanol, propanol, iso-butanol, iso-amyl alcohol, dimethylsulfide가 분리(分離) 정량(定量)되었으며 acetaldehyde, ethyl acetate, n-propanol은 각주품(各酒品)에 따라 $17.84{\sim}73.74ppm$으로 acetaldehyde는 동동주(酒)가 62.04ppm, ethylacetate는 녹파주(綠波酒)가 41.26ppm, n-propanol은 녹파주(綠波酒)가 73.74ppm으로 가장 많았으며 iso-butanol과 iso-amyl alcohol은 청명주(淸明酒)가 각각(各各) 194.21ppm, 925.04ppm으로 가장 높았으며 백하주(白霞酒)는 72.12ppm 및 418.14ppm으로 가장 낮았다. Formaldehyde와 acetone은 $0{\sim}2.15ppm$으로 백하주(白霞酒)에서는 acetone이 정량(定量)되지 않았다. Dimethyl sulfide의 함량(含量)은 주품(酒品)에 따라 $5{\sim}65ppb$로써 동동주가 65ppb로 가장 많았으며 diacetyl은 $0.032{\sim}1.012ppm$으로 주품(酒品)에 따라 차(差)가 컸다.

• Journal of Microbiology and Biotechnology
• /
• 제32권3호
• /
• pp.307-316
• /
• 2022

Yeasts play an important role in spontaneous fermentation of traditional alcoholic beverages. Our previous study revealed that a mixed-consortia of both Saccharomyces and non-Saccharomyces yeasts were responsible for fermentation of khadi, a popular, non-standardized traditional beverage with an immense potential for commercialization in Botswana. Functional characterization of isolated fermenting yeasts from mixed consortia is an indispensable step towards the selection of potential starter cultures for commercialization of khadi. In this study, we report the characterization of 13 khadi isolates for the presence of brewing-relevant phenotypes such as their fermentative capacity, ability to utilize a range of carbon sources and their ability to withstand brewing-associated stresses, as a principal step towards selection of starter cultures. Khadi isolates such as Saccharomyces cerevisiae, Saccharomycodes ludwigii and Candida ethanolica showed good brewing credentials but Lachancea fermentati emerged as the isolate with the best brewing attributes with a potential as a starter culture. However, we were then prompted to investigate the potential of L. fermentati to influence the fruity aromatic flavor, characteristic of khadi. The aroma components of 18 khadi samples were extracted using headspace solid phase micro-extraction (HS-SPME) and identified using a GC-MS. We detected esters as the majority of volatile compounds in khadi, typical of the aromatic signature of both khadi and L. fermentati associated fermentations. This work shows that L. fermentati has potential for commercial production of khadi.