• Mycobiology
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• 제39권4호
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• pp.278-282
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• 2011

The objective of this study was to find useful fungi with ${\alpha}$-amylase activity from the Korean traditional nuruk for the quality of traditional Korean alcoholic beverage. In this study, 165 samples of traditional nuruk were collected from 170 regions throughout Korea and the fungi were isolated to a total of 384 strains. In order to investigate the effect of microflora on nuruk, ${\alpha}$-amylase activity, saccharogenic power (SP), starch hydrolysis activity and acid producing activity were evaluated. Ten strains were selected by ${\alpha}$-amylase activity, which ranged from 458.47 to 1,202.75 U/g. The size of the discolored zone for the starch hydrolysis activity of each fungus ranged from 0.3 to 2 cm. The SP of the 10 strains ranged from 228.8 to 433.4 SP. Of the 10 stains, three were identified as Aspergillus oryzae, two as Aspergillus flavus, two as Lichtheimia sp., one as Rhizopus oryzae and two as other strains. The total aflatoxins present in the nuruks were examined using enzyme-linked immunosorbent assay. The 10 nuruks had less than 1.11 ppb of aflatoxins.

• Mycobiology
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• 제42권4호
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• pp.353-360
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• 2014

Makgeolli is a traditional Korean alcoholic beverage. The flavor of makgeolli is primarily determined by metabolic products such as free sugars, amino acids, organic acids, and aromatic compounds, which are produced during the fermentation of raw materials by molds and yeasts present in nuruk, a Korean fermentation starter. In this study, makgeolli was brewed using the wild yeast strain Saccharomyces cerevisiae Y98-5, and temporal changes in the metabolites during fermentation were analyzed by ultra-high-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry. The resultant data were analyzed by partial least squares-discriminant analysis (PLS-DA). Various metabolites, including amino acids, organic acids, sugar alcohols, small peptides, and nucleosides, were obviously altered by increasing the fermentation period. Changes in these metabolites allowed us to distinguish among makgeolli samples with different fermentation periods (1, 2, 3, 6, 7, and 8 days) on a PLS-DA score plot. In the makgeolli brewed in this study, the amounts of tyrosine ($463.13{\mu}g/mL$) and leucine ($362.77{\mu}g/mL$) were high. Therefore, our results indicate that monitoring the changes in metabolites during makgeolli fermentation might be important for brewing makgeolli with good nutritional quality.

• 한국식품영양학회지
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• 제36권5호
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• pp.341-353
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• 2023

In this study, we aimed to develop a fermented green rice beverage with a unique flavor and physiological function activity. With glutinous green rice and rice nuruk as independent variables, we modeled the antioxidant characteristics and α-glucosidase, α-amylase inhibitory activity of glutinous green rice fermented beverage to verify its significance. The total flavonoid content and α-glucosidase inhibitory activity were selected as Quadratic models, and DPPH radical scavenging ability and α-amylase inhibitory activity were selected as linear models. For the sensory characteristics of glutinous green rice fermented beverage, sweetness, sourness, savory taste, bitterness, throat feel, nuruk scent, and overall preference increased in preference as the amount of glutinous green rice and rice nuruk increased, but significantly decreased after the center point (p<0.01). A blending ratio of 180.00 g of glutinous green rice and 400.00 g of rice nuruk had the highest preference among all the sensory items. Based on these results, we developed a green rice fermented beverage with unique flavor and physiological function activity of rice using glutinous green rice and rice nuruk, and the optimal blending ratio was determined to be 164.04 g of white rice, 195.96 g of glutinous green rice, and 414.61 g of rice nuruk.

• 한국식생활문화학회지
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• 제30권1호
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• pp.8-19
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• 2015

"Sujeonggwa" is a traditional korean beverage made from dried persimmon, cinnamon, and ginger and is often garnished with pine nuts. The purpose of this study was to investigate changes in the ingredients, recipes, and processing of "sujeonggwa" in Korean cookbooks published since 1400. The name sujeonggwa is derived from jeonggwa. In the early 1600s, sujeonggwa was used in ancestral rites and as a reception beverage, although we don't know its cooking method. According to the literature of the early 1800s, sujeonggwa was made from various fruit ingredients such as pear and yuzu. But since the late 1800s, it has been mostly made from dried persimmon based on ginger and cinnamon boiled with water. Garyeon-sujeonggwa is made with lotus leaf while japkwa-sujeonggwa is made with pear and yuzu. Japkwa-sujeonggwa is similar to hwachae in terms of ingredients and cooking method.

• 한국식생활문화학회지
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• 제3권1호
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• pp.95-99
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• 1988

식품 압출 성형공법을 이용한 전통 식품의 가공 및 개선에 관한 국내 연구 동향을 조사 평가한 것이다. 여기에서는 특히 Extruder를 이용한 미강안정화공법, 즉석 떡 제조법, 곡류를 기질로한 젖산 발효 음료 및 탁주 제조법에 관한 연구 결과를 다루었다.

• 동아시아식생활학회지
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• 제22권5호
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• pp.567-575
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• 2012

This study was conducted to investigate the actual conditions of intake of Korean traditional beverages in 273 female university students in Seoul, Korea. The subjects of this study consisted of 128 food and nutrition majors and 145 non-majors. Questionnaires were administered to the subjects who had an average age of 20 years. Two-hundred and nineteen students (80.2%) lived with their parents. Regarding the type of beverages subjects often drink, coffee was the most preferred (51.3%) overall, and non-majors (4.1%) were shown to drink traditional beverages more often. Regarding preference for traditional beverages, most subjects (72.5%) responded that they liked their own traditional beverage. However, for frequency of intake of traditional beverages, 48.7% answered they do not drink any traditional beverages. The reasons why subjects like traditional beverages were taste (71.7%) and health (26.3%), and the type of traditional beverages they often drink were Yulmu tea (35.9%), Sik hae (30.8%), and Yuja tea (10.6%), in order. Regardless of major, ginseng tea, jujube tea, mulberry-leaf tea, Chinese matrimony vine tea, ssanghwa tea, ginger tea, and omija tea were found to be satisfactory traditional beverages. Therefore, due to the low intake frequency, preference, and satisfaction of traditional beverages, new traditional beverages that can meet the standards of female students should be immediately developed.

• 한국생활과학회지
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• 제7권1호
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• pp.235-245
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• 1998

This survey was carried out to investigate the beverage consumption pattern. The Questionnaire, which consists of preference, quantity of daily consumption, selection, consumption of traditional beverages and so on, was distributed to elementary, middle and high school students and Home Economics teachers. Compared with teachers, students prefer soft drinks to coffee and tea. The factor considered as important appeared taste when they choose beverages. The reasons why they drink beverage were its being tasty and their heavy thirst. Among traditional beverages, sikhae was consumed most frequently at home. More than 50% of respondents answered that they had experiences of drinking whachae, soochungkwa, citron tea and ginger tea.

• 한국식생활문화학회지
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• 제6권1호
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• pp.71-81
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• 1991

This study was surveyed the Preference for the Korean Traditional Food. 500 wives residing in Seoul, Kyngkee, Kangwon region, and 150 cookers of Korean Restaurants in Kyugin region were sampled randomly. The results were as follows; 1. The concept of the traditional food was 53.5% in more ${\ulcorner}$excellent than that of overseas${\lrcorner}$, 59.8% in ${\ulcorner}$excellent and delicious${\lrcorner}$, 78% in ${\ulcorner}$the need for the partial development of fastfood${\lrcorner}$. 2. The present viewpoint of traditional food was 78.7% in preference for korean food, 81.3% in preference for boiled rice and podrridge at breakfast, Soy-Sauce and Kimchi of home-making was highly marked in 65.9, 96.1% respectively. The kinds of traditional food descended to home were rice cake (dduk), shikke, kimchi, stuffed bun (mandu), fruit punch in the order named. Korean kookies and beverage were preferred, but they were very difficult in making at home. Therefore 50.8% of the answered bought them at market. The preferred korean kookies and beverage were shikke, yakgwa, sujunggwa, gangjung, fruit Punch in the order named. 3. When dined out, 65.6% of the people made much of ${\ulcorner}preference{\lrcorner}$. In the case of few side dishes, 34.1% answered using fast food. 4. ${\ulcorner}Preferrence{\lrcorner}$ for boild rice and podrridge was generally high, but ${\ulcorner}frequency{\lrcorner}$ was low. Both ${\ulcorner}preference{\lrcorner}$ and ${\ulcorner}frequency{\lrcorner}$ of sauce and stew were high. ${\ulcorner}Preference{\lrcorner}$ for traditional beverage was low on the whole. Therefore we must activate the unknown kinds of traditional beverage earnestly. 5. The need of education about the traditional food at home & school was very high. 6. The answers of the cookers in Korean Restaurants could be summarized as; 1) The Korean traditional food was relatively excellent (54.3%). 2) The taste of food ought to be shown food stuffs property (65.8%). 3) In order to cultivate the professionals, the systematic education should be enforced.

• 한국식품영양과학회지
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• 제37권5호
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• pp.598-604
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• 2008

백합구근을 식품으로 활용하기 위한 일환으로 구근을 첨가한 전통민속발효주를 개발하기 위하여 알코올 발효 조건을 검토하고 그의 생리기능성을 조사하였다. 백합구근을 건조분말과 생구근 상태로 첨가량을 달리하여 발효한 결과, 구근건조분말 첨가량이 증가할수록 발효 초기에는 에탄올생성량이 무첨가구보다 낮았으나 발효 후기로 갈수록 에탄올 생성량이 높았으며, $25^{\circ}C$에서 10일간 발효시켰을 때 건조분말 15% 첨가 발효주와 생구근 20% 첨가 발효주의 에탄올함량이 각각 19.4%, 19.0%이었다. 첨가량에 따른 발효주의관능검사 결과 백합구근 건조분말을 5% 또는 생구근 20%정도 첨가하였을 때 색, 향, 맛 및 전체적인 기호도면에서 가장 기호도가 좋았으며, 특히 건조분말을 첨가하였을 때가 생구근 첨가 발효주보다 기호도가 더 높았다. 기호도가 가장 좋았던 건조분말 5% 첨가 발효주와 생구근 20% 첨가 발효주의 생리기능성을 측정한 결과 전자공여능, SOD 유사활성, ACE 저해활성 및 tyrosinase 저해활성이 무첨가구인 대조구보다 우수하였으며, 생구근 첨가 발효주보다 건조분말 첨가 발효주가 생리기능성이 약간 더 높았다.

• 동아시아식생활학회지
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• 제9권4호
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• pp.501-513
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• 1999

In order to investigate consumption pattern and image of beverage, this study was performed by using questionnaire based on stratified random sampling about 200 students from September 6, 1999 to September 18, 1999. The result was as followings: 1. For the reasons of each beverage consumption, coke, soda pop and sport drinks were for quenching thirst. And coffee and juices were for dessert and milk.yoghurts, dietary beverages, green tea and ginseng tea were for health. 2. For the priority in selecting each beverage, trademark was dominant factor for choosing coke. And the dominant factor of choosing milk.yoghurts and ginseng tea was nutrition and in case of other beverages taste was the first factor. 3. For the place of taking beverages, coffee, coke and sport drinks were mainly consumed in school and milk.yoghurt and juices in home. 4. The college students loved or liked milk.yoghurt and juices, and they liked or enjoyed coke, soda pop, sport drinks and green tea moderately, and enjoyed ginseng tea and black tea moderately or disliked them. 5. For the frequency of each beverage, many of them consumed coffee and milk.yoghurt once or twice a day. and consumed coke. soda pop. sport drinks and juices once or twice a week. And they answered that they did not consume dietary beverages, green tea, ginseng tea and black tea so often. 6. There was significant correlation with frequency of drinking and preference score of beverage. 7. For the consumption of the Korean traditional beverages, more than 50% of the subjects had no experience in taking sangwha tea, omiza tea, and Kugiza tea. Among them, many answered that they would try the Korean traditional beverages, if they had an opportunity, and that their price was moderate. 8. The results from the analysis of the image of those beverages were as followings; \circled1 Coffee, coke, sport drinks and dietary beverages had a modern image and green tea, ginseng tea and black tea had a traditional image. \circled2 Coke, sport drinks and ginseng tea had a manly image and juices, dietary beverages, green tea and black tea had a womanlike image. \circled3 The students recognized coffee, coke, milkㆍyoghurt, sport drinks, juices, dietary beverages and green tea to be daily and catholic. \circled4 Milkㆍyoghurt, juices, dietary beverages, green tea, ginseng tea and black tea were recognized to be good for health and coffee and coke bad for health. \circled5 Coffee, coke, soda pop, sport drinks, juices and green tea were slightly concerned with a change. \circled6 Coke, soda pop and sport drinks had a dynamic image and coffee, juices. green tea, ginseng tea and black tea had a little static image.