The Use of Korean Traditional Liquors and Plan for Encouraging It

전통주 이용 실태 및 활성화 방안

  • Kim, Young-Joo (Korean Food Institute, Sookmyung Women's University) ;
  • Han, Young-Sil (Department of Food and Nutrition, Sookmyung Women's University)
  • 김영주 (숙명여자대학교 한국음식연구원) ;
  • 한영실 (숙명여자대학교 식품영양학)
  • Published : 2006.02.28

Abstract

The purpose of this study was to examine the use of different sorts of Korean traditional liquor among male and female adults in Seoul and Gyeonggi province, their awareness of them and their preference in an effort to discuss what problems Korean traditional liquors were faced with and how they could gain popularity among people in general. First, It is investigated of drinking frequency by gender, 51.3 percent of the male adults drunk once or twice a week, and 33.2 percent of the female adults drunk once or twice a month. Thus, the men drunk more often than the women. By age, the adults who were in their 20s and 30s were far different from those who were in their 50s above in drinking frequency. Second, regarding what kind of liquor they enjoyed, the men enjoyed Soju the most, followed by beer and traditional liquors. The women enjoyed beer the most, followed by Soju and wine. The favorite liquor of the men was Soju, followed by beer and traditional liquor, and the women most liked for beer, followed by wine and Soju. The female adults preferred low-proof liquor more than the male adults. Third, concerning their awareness of traditional liquor, Andong-soju was most widely viewed as traditional liquor, which were followed by Munbaeju, Gyeongju-gyodongbeopju, Gyeongju-beopju, Gukhwaju, Ssal- makgeolri, and Geumsan-insamju. Overall, they were rarely aware what traditional liquor was. Fourth, as to purchase experience, the men and the older people had more experience to buy traditional drinks than the women and the younger ones. Fifth, as for anju (dishes for traditional drinks), they believed that panfried food and Kimchi should be served with coarse liquor. Panfried and streamed dishes were considered to be good complements to Takju (rice wine) and Cheongju (clear strained rice wine), and pot stew and soup were looked upon as good complements to distilled liquor. The above-mentioned findings illustrated that in order to step up the development of the traditional liquor industry, perpetual research efforts should be put into adding new tastes to unique traditional liquor drinks. And it's required to commercialize those drinks, and multiple P.R. and marketing strategies should be prepared to promote their sales.

References

  1. Kim GG. Rice wine(Takju) making by using yeasts from Korean traditional Nuruk. Korea University Master's Degree. 2003
  2. Lee TS, Choi JY. Volatile Flavor Components in Takju Fermented with Mashed Glutinous Rice and Barley Rice, Korean J. Food SCI. Technol. 30(3): 638-643,1998
  3. Kim JH, Jeong SC, Kim NM, Lee JS. Effect of Indian Millet Koji and Legumes on the Quality and Angiotensin I-Converting Enzyme Inhibitory Activity of Korean Traditional Rice Wine, Korean J. Food SCI. Technol. 35(4): 733-737, 2003
  4. Park CS, Lee TS. Quality Characteristics of Takju Prepared by Wheat Flour Nuruks. Korean J. Food SCI. Technol. 34(2): 296-302, 2002
  5. Lee MK, Lee SW, Yoon TH. Quality Assessment of Yakju Brewed with Conventional Nuaik. J. Korean Soc. Food Nutr. 23(1): 78-89. 1994
  6. Kim IH, Park WS, Koo YJ. Comparison of Fermentation Characteristics of Korean Traditional Alcoholic Beverage with Different Input Step and Treatment of Rice and Numk (Korean-Style Bran Koji) Korean J. Food Culture. 11(3): 339-348,1996
  7. Song JT. A Statistical Study on Consumer's Consciousness for Liquor Products. Sungsil University Master's Degree. 1990
  8. Kim WS. A Study of Wine Consumption and its factors: A Multivariate Time Series Data. Sejong University Master's Degree. 2003
  9. Ryu SN. The Positive Study about Differences in Standards of Purchasing Assessment Between Domestic Wine and Forign Wine. Yonsei University Master's Degree. 1994
  10. Choi SK. A study on perceptions and perferences of foreign residents in the Republic of Korea to Korean traditional rice cakes. Sookmyung Women's University Master's Degree. 2004
  11. Han DH. An Eempirical study on the college students' behaviors in drinking in Korea. Seokyung University Master's Degree. 2002
  12. Shin SD. A Study About the Direction of the Development in Korean traditional Alcoholic Beverage Industry. Wonkwang University Master's Degree. 1994
  13. Bae ST. A Study on the Improvement Competitive Power of the Alcoholic Beverage Industry. Uiduk University Master's Degree.2003
  14. So MH, Lee YS, Noh WS. Improvement in the Quality of Takju by a Modified Numk, Korean J. Food&Nutr. 12(4): 427-432,1999
  15. So MH, Lee YS, Noh WS. Changes in microorganisms and Min Components during Takju Brewing by a Modified Numk. Korean J. Food&Nutr. 12(3): 226-232, 1999
  16. Lim KM. The survey of the recognition and preference of Korean traditional beverages: focused on university students. Sookmyung Women's University Master's Degree. 2004
  17. Choi JK. A Study on the Environmental Changes of the Alcoholic Beverage Industry and Marketing Managemant. Busan University Master's Degree.1991
  18. Kim YH. The study about the history and consumption of Korean traditional folk wine: in Seoul area. Dongguk University Master's Degree. 1998
  19. Kim TY. A Study on The Purchasing Action of The Consumers for Beer. Kangwon University Master's Degree. 1994
  20. 박록담, 전통주, 대원사, 2004
  21. 이동필,김종선,조영우, 주류산업활성화를 위한 제도개선 방안, 한국농총경제연구원, 2002
  22. 식품유통연감, 식품저널, 2004
  23. Shin CS, Lee SK, Park YK. Characteristics of the Yeast Strains Which Isolated for Improvement of Choungju Quality, Agricultural Chemistry and Biotechnology. 39(1): 16-19,1996