• Title/Summary/Keyword: traditional alcoholic beverages

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Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1

  • Kim, Hye Ryun;Lee, Ae Ran;Kim, Jae-Ho
    • Mycobiology
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    • v.45 no.2
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    • pp.119-122
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    • 2017
  • Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and rose (2-phenethyl acetate and phenethyl alcohol) flavors and high taste scores.

The Bibliographical Study on Additional Starter of Traditional Alcoholic Beverages (전통가양주에 이용된 기주에 관한 문헌적 고찰)

    • Journal of the East Asian Society of Dietary Life
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    • v.10 no.3
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    • pp.190-199
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    • 2000
  • Information about the processing method of additional starter can be found in the 39 traditional kinds of classical literature. The traditional of Yakju, was analyzed and classified according to classical literature consist of 105 items relating to starters on those compounded alcoholics. 105 selected items were distributed among 5 groups of alcoholic beverages: processing methods of starter, additional starters for sweet and alcoholics, additional starters for Kwahaju, and those additional function for quality and quantity to the periodical conversion of the processing method through four centuries.

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Recreation of Korean Traditional Nuruk and the Analysis of Metabolomic Characteristics

  • Lee, Jang Eun;Kim, Jae Ho
    • 한국균학회소식:학술대회논문집
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    • 2015.11a
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    • pp.39-39
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    • 2015
  • Korean traditional Nuruk has been developed with various materials and shapes according to geographical environments and climates of their origins. Nuruk is also known as kokja in Korea, reflecting the understanding that microorganisms such as wild fungi, yeasts, and lactobacillus bacteria are naturally inoculated and reproduced. The objective of this study is to identify the characteristics of traditional Nuruk through recreating traditional production methods detailed in ancient Korean documents. In the present study, a total of 58 different kinds of Korean traditional Nuruk were prepared, including 46 kinds of recreated products. Each Nuruk sample was evaluated for its enzymatic activities, including glucoamylase, protease, and glucanase. Their suitability for alcoholic beverage production were compared to each other. To isolate valuable microorganisms from Nuruk samples, alcoholic beverages produced using each sample were subjected to sensory evaluation to determine their taste. In addition, metabolite changes in traditional alcoholic beverages fermented with different kinds of Nuruk were analyzed through mass-based metabolomics approach. This study presents, for the first time, the traditional production methods written in ancient Korean documents using workable production methods supported by modern technologies. In addition, this study analyzed the characteristics of reproduced Nuruk. It could be utilized as a basis for studying traditional Korean traditional alcoholic beverages and their valuable microorganisms.

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History and future development of Korean traditional alcoholic beverages (전통주의 발전사와 미래발전방향)

  • Yum, Sung Kwan
    • 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.

Comparison of Fermentation Characteristics of Korean Traditional Alcoholic Beverages Prepared by Different Brewing Methods and Their Quality Changes after Aging (전통주의 제조방법별 발효 특성 및 숙성후 품질변화 비교)

  • Kim, In-Ho;Park, Wan-Soo;Koo, Young-Jo
    • Journal of the Korean Society of Food Culture
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    • v.11 no.4
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    • pp.497-506
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    • 1996
  • Fermentation characteristics and quality changes of the typical Korean traditional alcoholic beverages (Kwahaju, Sokokju, Baikhaju, Samhaeju and Hosanchun) were investigated during fermentation and after aging, respectively. They were prepared by their own brewing methods with respect to the same contents of rice and Nuruk (Korean-style bran koji). The consumed total sugar content of the alcoholic beverages (Sokokju, Baikhaju, Samhaeju and Hosanchun) which were brewed with the multiple input steps of seed mash and raw material (ABMIS) was higher than that of the alcoholic beverage (Kwahaju) which was brewed with the single input step (ABSIS). The pH values of all the beverages were similar and were ranged from 3.2 to 3.6. The acidity of ABMIS were lower than that of ABSIS, but alcohol concentration of ABMIS were higher. The fermentation period of the alcoholic beverages with triple input steps was the longest among them. The inner temperature and microbial growth in all the beverages increased at each of input steps of the raw materials. Fusel oil content of ABMIS was lower than that of ABSIS. Major components of the fusel oil were iso-amyl alcohol, iso-butanol, n-propanol, ethyl acetate and acetaldehyde, and its minor components were methanol and n-butanol. The results on quality changes of the alcoholic beverages after aging showed increase of alcohol in ABMIS, but decrease of sugar and acidity. Fusel oil contents of Kwahaju and Samhaeju decreased to be ranged from 3.1% to 13.9% after aging, but those of Sokokju, Baikhaju and Hosanchun increased to be ranged from 10.9% to 23.0%. Sensory evaluation of ABMIS showed better scores than that of ABSIS. It was suggested that the brewing method with multiple input steps of seed mash and raw material was one of the methods to increase fermentation efficiency for brewing the Korean traditional alcoholic beverages.

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Analytical Study on Traditional Rapid-brew Alcoholic Beverages of Three Days or More I. About Brewing from Regular Rice (삼일주와 삼일 기이내로 빚어지는 우리나라의 속성주 I. 쌀로 빛은 속성주)

  • 전정일;신민자;최영진;김현숙;이혜정;정재홍;백숙은
    • Journal of the East Asian Society of Dietary Life
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    • v.9 no.3
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    • pp.267-276
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    • 1999
  • This study was carried out to understand the brewing and processing methods of rapid-brew alcoholic beverages. In the contents of 45 classical records, there were 68 items about rapid-brew alcoholic beverages. and single and double-brew alcoholic beverages. Those alcoholic beverages. of the 68 items studied, were made iron green grown at that time-rice, glutinous rice, regular rice. Selected 38 items among those brew, alcoholics glution rice, were distributed into 34 patterns. Four patterns, grounded on rapid-brewing and processing methods, were set one thing to another and analyzed.

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Quantitative Analysis of Ethyl Carbamate in Korean Alcoholic Beverages by Chromatography with Mass Selective Detection (GC/MS 를 이용한 한국 주류 중의 Ethyl Carbamate 정량)

  • Park, Gyo-Beom;Lee, Sueg-Geun
    • Analytical Science and Technology
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    • v.15 no.1
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    • pp.26-30
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    • 2002
  • In order to determine the contents of ethyl carbamate in Korean traditional alcoholic beverages and general beverages, GC/MS-SIM method was used after extraction of beverages with dichloromethane. The contents of ethyl carbamate in Korean traditional alcoholic beverages, non-distilled alcohol, and whisky were detected in the range of $4.6-50.2{\mu}g/L$, $27.8-45.4{\mu}g/L$, and $24.8-55.1{\mu}g/L$, respectively. The recoveries were ranged from 83.3 to 104.8 %. The values of relative standard deviation were ranged from 1.8 to 14.8 % and the detection limit was $0.3{\mu}g/L$.

Literature Review on the Pharmaceutical Effect of Traditional Non-alcoholic Beverages in "Lim Won Sib Yuk Gi" ("임원십육지"를 통해서 본 우리나라 전통음료의 향약성 효과에 관한 고찰)

  • 신민자;최영진
    • Journal of the East Asian Society of Dietary Life
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    • v.8 no.2
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    • pp.81-92
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    • 1998
  • The pharmaceutical effects of non-alcoholic berverages made made in Limwonsibyukgi were studied. The type of beverage in Limwonsibyukgi were Tang(boiled herb extract), Ta(tea analog with/ without green tea), Jang(lactic acid fermented beverage), Galsoo and Suksoo. Most receipes for these beverages included boiling leaves, seeds, grains of grasses, trees and cereal, and adding honey and sugar as a sweetener, Each beverage has a pharmaceutical action : thirst elimination, enhancement of physical activity, and treatment of several diseases.

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Alcoholic Beverages and Gold and Silver Wares used for Alcoholic Beverages during Koryo Dynasty (고려시대(高麗時代) 주류문화(酒類文化)와 금.은(金.銀) 주기(酒器))

  • Koh, Kyung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.26 no.1
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    • pp.1-10
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    • 2011
  • Rice alcoholic beverages, cheongju and beopju, which are recorded in "Koryodokyung", "Koryosageolyo", and "Koryosa", were used in national and royal ceremonies, and yakju was used in the Palgwanhoi ritual. In the late $11^{th}$century, King Munjong imported hwaju and haenginjabeopju from the royal family of the Song Dynasty. Alcoholic beverages in the early $12^{th}$century included the medical use for kings, such as gyehyangeoju, which the Emperor of the Song Dynasty sent to King Yejong, baekjainju, which was sent to King Myeongjong for his health, and yangju, which is goat milk fermented alcohol from the nomads in the northern regions. In the early$13^{th}$ century there was also dongrak, which is a horse-milk fermented alcohol, grape wine sent from Yuan to King Chungryeol in the late $13^{th}$ century, and sangjonju, a type of special cheongju sent from Yuan in the early $14^{th}$ century. Baekju from Yuan was recorded in oral traditions, which suggests that soju, which is distilled cheongju, was consumed in the late $14^{th}$ century. Gold and silver wares for alcoholic beverages had important political, social, and economic meanings as national gifts to other countries and internally as the king's royal gift to his subjects. In the late $14^{th}$ century, soju was prohibited, and the use of gold and silver wares for alcoholic beverages was banned at the same time. This study examined the historical characteristics of the use of traditional rice alcoholic beverages, the emotional preference for foreign alcoholic beverages, and the gold and silver wares used for alcoholic beverages Koryo Dynasty.

Restoration of Traditional Korean Nuruk and Analysis of the Brewing Characteristics

  • Lee, Jang-Eun;Lee, Ae Ran;Kim, HyeRyun;Lee, Eunjung;Kim, Tae Wan;Shin, Woo Chang;Kim, Jae Ho
    • Journal of Microbiology and Biotechnology
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    • v.27 no.5
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    • pp.896-908
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    • 2017
  • In this study, a total of 58 different kinds of nuruk (a traditional Korean fermentation starter) were prepared, including 46 kinds of restored nuruk from ancient documents. Each nuruk was evaluated by analysis of its saccharification power, and the enzyme activities of glucoamylase, ${\alpha}$-amylase, ${\beta}$-amylase, protease, and ${\beta}$-glucanase. The range of saccharification power (sp) of the restored nuruk ranged between 85 and 565 sp. The diastatic enzymes, ${\alpha}$-amylase, ${\beta}$-amylase, and glucoamylase, were significantly correlated to the saccharification power value; conversely, ${\beta}$-glucanase and protease did not have a correlative relationship with saccarification power. In addition, their brewing properties on chemical and organoleptic aspects of traditional alcoholic beverage production were compared. Each raw and supplementary material contained in nuruk showed its own unique characteristics on Korean alcoholic beverage brewing. For the first time, in this study, the traditional Korean nuruk types mentioned in ancient documents were restored using modernized production methods, and also characterized based on their brewing properties. Our results could be utilized as a basis for further study of traditional alcoholic beverages and their valuable microorganisms.