• 식품과학과 산업
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• 제52권4호
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• pp.410-417
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• 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.

• 한국균학회지
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• 제43권3호
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• pp.196-199
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• 2015

본 연구에서는 국내 전통누룩에서 분리한 증류식 소주용 효모의 생리적 특성을 조사하고 동정하였다. 분리균(N4)의 26S rDNA-D1/D2 염기배열은 Saccharomyces cerevisiae 표준균주(NRRL Y-12632)와 100% 상동성을 나타내었고 다극출아에 의해서 증식하였다. Glucose, galactose, maltose, sucrose를 발효할 수 있으며 trehalose, raffinose, methylglucoside를 자화할 수 있었다. $40^{\circ}C$ 이상에서는 증식하지 못했으며 50% glucose와 10% NaCl 농도에서 성장할 수 있었다. 염기배열, 형태관찰 및 생리적 특성을 종합하여 분리균을 S. cerevisiae로 동정하였다.

• Conservation and Restoration of Cultural Heritage
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• 제1권1호
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• pp.39-48
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• 2012

The first twenty-five years of scientific study within Korea on Korean traditional ceramics has been characterized as a bridging effort to understand the rich field of artistic ceramic masterpieces on one hand with analytic results gained from mounds of broken shards and kiln wastes on the other. First shard pieces were collected directly from the waste mounds, but most of the analyzed shards were provided by art historians and museum staffs directly involved in systematic excavations. The scientific study is viewed as one of many complimentary ways in learning about the multi-faceted ceramics culture, ultimately connecting human spirits and endeavors from the past to the present to the future. About 1350 pieces of analyzed shards have been so far collected and organized according to the production location and time period. From the experimental results of the analysis, the compositional and microstructural characteristics of bodies and glazes have been deduced for many kiln sites of Goryeo and Joseon dynasties. Except for a few local kilns, porcelain stone was used as body material in both dynasties. The principle of mixing a clay component with a flux material was used in Korean glazes as was in China. The clay component different from body clay was often used early on. In Gangjin a porcelain material appropriate for whiteware body was mixed for celadon glaze, and in Joseon Gwangju kilns glaze stone was chief clay material. The use of wood ash persisted in Korea even in making buncheong glazes, but in Joseon whitewares burnt lime and eventually crushed lime were used as flux material.

• 한국실내디자인학회논문집
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• 제21권5호
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• pp.181-188
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• 2012

Body movements of humans have emotions and these movements have meanings of 'Living Spirits' and 'Emotions'. Also emotions of humans indicate all body movements which are made within the environment. This study aims at providing new potentials to emotional design research methods not only by understanding the characteristics of visual perception according to body movements and but by investigating correlations between sequence which arise by the visual perception and emotions through experiments. As for the scope and method of this study, the emotional space designs were analyzed through the emotional theory study, SD method was used to evaluate emotions and the movements in the modern village and traditional village with similar elements were compared and analyzed for the empirical study. As a result, first it was confirmed waling hours in the traditional village took more than the modern village and it is thought movements of humans are affected by the visual environments. Second, it was confirmed values of the emotional evaluation were higher in the traditional village than the modern village. Third, according to a result of the correlation analysis between space sequence and emotions, it was closed with negative emotions such as 'Closed', and 'Complicated' from positive emotional words such as 'Natural'. 'Open', 'Curious', etc. as spaces are experienced more through movements in the modern village. On the contrary, the emotional intensity of the positive words such as 'In Harmony', 'Beautiful' and 'Warn' through movements in the traditional village increased as spaces were experienced more. As a result of this study, it was confirmed the time, space and emotions have correlations each other.

• 한국농촌건축학회논문집
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• 제14권4호
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• pp.47-54
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• 2012

Since ancient times in Korea, in spite of the ranks of high and low, drink was like a all sorts of human emotions. In particular, the drought, or any weapon except when wages found the ball back to God or to buy a drink to celebrate the sixtieth birthday or marriage and feasting like mails, and the priests or the funeral, such as consciousness raising in this procedure. The country had strict rituals in ceremonial events were thereby is living up to deep. The history of the drink in the history of the past, given that the main grain farming culture has already begun since the era of gojoseon was launched remains to be seen. This has been a long history of traditional attention to clean up and organize the showing to the public hall is a nationally scarce in some areas of that era, or the facility is not large. Therefore, in this study, alcohol-related exhibits and Museum recognizes the reality of the future sake Museum architectural plans: the Foundation provides materials for that purpose.

• 건축역사연구
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• 제13권3호
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• pp.37-50
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• 2004

Presentation is the way of revealing regionality that is hidden into the inner world. The expression of regionality has to be based on the origin and at the same time created newness as always suitable for the present through combination of 'familiarity' and 'unfamiliarity'. Regionality that has been maintained even under the application modern trends, spirits, technologies and materials should be now disclosed. Creating new forms that reflect regionality is possible only when a keen sense(emotion) always focusing on the essence of the earth works together with foresight(imaginative power) clarifying global pattern changes, under high tensions between both of them. Kim Su-Keun succeeded in reinterpreting traditional spaces, but failed in communicating patterns of life, ultimately revealing stiffness with no tension and no creativity. Kim Jung-Up could not draw out a whole meaning of relations among traditional fragments or relations between them and the present. He only borrowed such fragments from the view of formative art. For 'disclosed abstract', 'familiarity' and 'unfamiliarity' are repeated circularly and cope with pattern changes, continuously creating new forms and showing unity as a complete calmness(rest). In "YangDuk Catholic Church" by Kim Su-Keun provides a simultaneous reactivation of various images through continuous cross-weaving rather than being inclined to either the earth or the world. Based on the technique of 'disclosed abstract', "YangDuk Catholic Church" created a new form and space never seen before.

• 한국식생활문화학회지
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• 제19권5호
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• pp.556-565
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• 2004

This study examined dietary culture in Korea regarding collectivism through literature review. Based on the evidence from the origin of lineage and traditional customs, the Koreans' traditional collectivity appeared to have been grounded upon the northen nomadic culture emphasizing sentimental collectivity and harmonized with the characteristics of southern agrarian society related to mutual support and sociability. The inseparable relationship between collectivity and food was well revealed in the occasions such as rice-planting, kimchi and jang makings in which pooled labor was common as well as the gathering of mutual aid association. In these occasions, foods were offered and shared among members. Food sharing was a main activity and almost play a central role regarding the promotion of friendly relations among each other. In sacrificial memorials, food sharing was extended not only to the live persons but also to the passing spirits. Collectivity was also disclosed in the eating or table manners of Koreans. Koreans quite literally share food at every meal since the side dishes placed centrally on the table. The taste of Korean foods is completed inside the mouth by mixing foods with various combination, which let people create their own choice of taste. Therefore, the collectivity manners at the table appeared to be harmonized with individual freedom of creating his/her own taste of foods. The collectivity is still a very important concept in modem Korean dietary culture, as reflected by an increase of restaurants sewed shared dishes.

• 한국식생활문화학회지
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• 제30권1호
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• pp.64-76
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• 2015

This study investigated data on beef dietary consumption during the Joseon Dynasty Period, including "the Annals of the Joseon Dynasty", "the Diaries of the Royal Secretariat", and "Ilsongnok". Beef stands for superstitions as well as respect, broad-mindedness, exquisite culinary taste, and is a symbol of taste. In the historic record, we found two extremely opposite trends; specifically, Ugeum (牛禁, forbidding beef consumption and indulgence in beef). On the one hand, believing that they were the rudimentary foundation to Korea's agriculture, Joseon authorities tried to protect cows and bulls as valuable agricultural assets. Meanwhile, there were several officially sanctioned beef consumption events in the Joseon period. These included Jesu (祭需, food for ancestral rites), Daejup (待接, servings), Hasa (下賜, bestowment), and Hogue (犒饋, comforting soldiers with culinary methods). These included offerings to the departed spirits, servings, bestowment, and comforting soldiers with culinary methods. Especially in Joseon's Yeonhang (燕行) Journals, we can see different beef distributions and preferences between Japan and China. Furthermore, The Annals of the Joseon Dynasty even addressed the general issue of beef treatment; special methods for beef processing, beef distribution, tool materials, and prices of beef.

• 한국식품과학회지
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• 제49권4호
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• pp.383-389
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• 2017

본 연구는 우리나라 전통 증류식 소주 제조를 위한 최적의 효모를 선발하는 데 목적을 두고 누룩에서 분리한 효모와 시판 소주효모의 발효 및 증류 특성을 비교 분석하였다. 분리한 4개의 균주(Y88-4, Y98-4, Y172-6, Y192-4)와 대조구로 사용한 시판 소주효모 2종(C1, C2)은 Saccharomyces cerevisiae로 동정되었다. 발효액의 최종 알코올 함량은 $13.9{\pm}0.1-16.4{\pm}0.01%$로 C1효모가 가장 높은 알코올 함량을 나타냈고 6개의 실험구의 pH와 총산의 함량은 각각 pH 3.9-4.0, 0.40-0.52 g/100 mL로 정상적인 발효가 진행된 것으로 판단되며 아미노산 함량은 초기 0.10-0.12 g/100 mL에서 발효가 진행됨에 따라 대체로 증가하여 0.26-0.30 g/10 0mL로 나타났다. 유기산의 변화는 옥살산의 경우 Y98-4와 C2에서 발효 말 각각 $0.27{\pm}0.02$, $0.28{\pm}0.03mg/mL$ 검출되었고 말산은 Y88-4를 제외한 모든 실험구 및 대조군에서 최종 발효 시 $0.22{\pm}0.23-0.49{\pm}0.02mg/mL$로 나타났다. 젖산은 C2효모가 발효 말 $0.56{\pm}0.03mg/mL$로 가장 높게 나타났고, 발효과정 중 주요 유기산으로 감칠맛과 관련 있는 석신산은 C2효모가 발효 말 $1.23{\pm}0.12mg/mL$로 가장 높았다. 발효액의 품질저하와 관련 있는 아세트산은 소주효모 C1과 C2에서 각각 $1.87{\pm}0.00$, $1.64{\pm}0.12mg/mL$로 다른 효모에 비해 높게 나타났다. 증류액의 휘발성 향기성분분석 결과 37개의 휘발 성분이 확인되었고 작용기별로 분류 하면 알코올류 7종, 에스터류 26종, 산류 1종, 기타 3종이었다. 높은 area%를 나타낸 것은 에틸알코올, 카프릴산에틸, 아밀알코올 등이다. 증류액의 향기호도 조사결과 Y88-4>C2>Y98-4>C1>Y172-6>Y192-4 순으로 나타났다. 효모의 특성조사를 통해 풍부한 휘발성 성분을 함유하고 있으며 향기호도 조사에서 가장 높은 선호도를 보인 Y88-4가 증류식 소주 제조에 적합한 효모라고 판단된다.

• 복식문화연구
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• 제20권1호
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• pp.111-120
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• 2012

Indonesia has a wealth of traditional textiles that are spread in every corner of its region, each of them has its own characteristics and uniquennes. Among the diversity of decorative and techniques used, there are also peculiarities arising from the coloring techniques, that is staining with natural dyes. The existence and the authenticity of the coloring techniques are still retained in some places in Indonesia until today. Generally, these societies make the fabric-making process as part of the ritual beliefs. One of which are the societies in Tenganan, Bali, an area in Bali which always use fabric as an important part in every traditional ceremony. The fabrics is known by the name Geringsing. The typically color which shown and also the sacred values that accompany make Geringsing a very special woven fabric and cannot be found in other areas. This is one of the local geniuses that need to be preserved. In addition to its unique techniques and special materials, Geringsing woven also keeps its myth and its philosophy. The emersion of Geringsing woven closely related to the community trust in God Indra as the main protector deity. The necessary initial process of making Geringsing is holding special ceremony attended by various circles of Tenganan village society. People in Tenganan believe that Geringsing is a precious heritage avoiding all diseases and disorders of evil spirits.