• Journal of the Korean Society of Food Culture
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• v.13 no.3
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• pp.159-168
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• 1998

This survey was carried out to obtain the information concerning nutritional status, including factors of food intake and health condition of elderly living in Ulsan area. Main results were as follows. 1) Average height of subjects was close to Korean reference, while weight was below Korean reference, average obesity rate and body mass index were +6.93% and 21.9. 2) In health related factors, 41% of subjects exercised regularly, 31.6% of subjects drank alcoholic beverage, and 41.4% of subjects smoked currently. 3) Mean food habits score was 32.1(ranging from 10 to 50) and milk and lipid food intake were decreased. 4) Dietary intake data showed the average daily intake of all nutrients except phosphorus, were lower than RDA, especially vitamin A, calcium and zinc were lower than other nutrients. According to the percentage of RDA, vitamin A was the nutrient found to be least sufficient. 5) Among the various influential factors resident type, pocket money, exercise and smoking influenced on nutrient intake considerably

• Journal of Animal Science and Technology
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• v.58 no.3
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• pp.10.1-10.10
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• 2016

Background: Airag, alcoholic sour-tasting beverage, has been traditionally prepared by Mongolian nomads who naturally ferment fresh mares' milk. Biochemical and microbiological compositions of airag samples collected in Ulaanbaatar, Mongolia and physiological characteristics of isolated lactic acid bacteria were investigated. Methods: Protein composition and biochemical composition were determined using sodium dodecyl sulfate-gel electrophoresis and high performance liquid chromatography, respectively. Lactic acid bacteria were identified based on nucleotide sequence of 16S rRNA gene. Carbohydrate fermentation, acid survival, bile resistance and acid production in skim milk culture were determined. Results: Equine whey proteins were present in airag samples more than caseins. The airag samples contained 0.10-3.36 % lactose, 1.44-2.33 % ethyl alcohol, 1.08-1.62 % lactic acid and 0.12-0.22 % acetic acid. Lactobacillus (L.) helveticus were major lactic acid bacteria consisting of 9 isolates among total 18 isolates of lactic acid bacteria. L. helveticus survived strongly in PBS, pH 3.0 but did not grow in MRS broth containing 0.1 % oxgall. A couple of L. helveticus isolates lowered pH of skim milk culture to less than 4.0 and produced acid up to more than 1.0 %. Conclusion: Highly variable biochemical compositions of the airag samples indicated inconsistent quality due to natural fermentation. Airag with low lactose content should be favorable for nutrition, considering that mares' milk with high lactose content has strong laxative effect. The isolates of L. helveticus which produced acid actively in skim milk culture might have a major role in production of airag.

• Korean Journal of Medicinal Crop Science
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• v.15 no.5
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• pp.319-323
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• 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 the Korean Society of Food Culture
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• v.14 no.1
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• pp.17-20
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• 1999

Three kinds of traditional Andong vinegars, manufactured from Songwhaju which was a traditional rice alcoholic beverage in Andong province, were investigated on the physicochemical characteristics compared with commercial rice vinegar speciality and on the factors affecting their flavor components. Traditional Andong vinegars had a low level of total acids$(3.1{\sim}3.6%)$ and more soluble solids than rice vinegar speciality. Lactic acid contents were also high and it came from lactic acid fermentation in the early stage of the vinegar manufacturing process. Other organic acids such as malic, citric and succinic acid were also detected. Free amino acid analysis showed that alanine, arginine and leucine contents, which were known as a main characteristics of rice vinegar, were especially high. In addition, a considerable amounts of glutamic acid and aspartic acid which were known as a mild effectors of acidic taste in rice vinegar products were detected.

• Journal of Biosystems Engineering
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• v.43 no.3
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• pp.229-236
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• 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.

• Proceedings of the Korea Contents Association Conference
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• 2008.05a
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• pp.104-107
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• 2008

Recently the mobile RFID technique research is applied in the portion which is various with fusion of RFID technique and the mobile machine of communication alcoholic beverage of existing. As result of this research, the establishment of the new mobile RFID code system and research and development of retrieval system are advanced. Like this the retrieval system where researching and developing are advanced is appropriate in each application field and it is not applied there is a problem point. So the mobile RFID retrieval system which uses the product from the dissertation which it sees newly the area. It is a Lospector that it proposes and the retrieval system is appropriate in each service field and it is not applied to improve the problem point, it presents an efficient search technique.

• Journal of Preventive Medicine and Public Health
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• v.39 no.1
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• pp.21-29
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• 2006

Objectives: We wanted to estimate the annual socioeconomic costs of alcohol drinking in Korea. Methods: The costs were classified as direct costs, indirect costs and the other costs. The direct costs consisted of direct medical costs, indirect medical costs and subsidiary medical costs. Particularly, the medical costs and population attributable fraction for disease were considered to reflect the calculation of the direct medical costs. The indirect costs were computed by the extent to which the loss of productivity and loss of the workforce might have occurred due to changes in mortality and morbidity according to alcohol drinking. The other costs consisted of property loss, administration costs and costs of alcoholic beverage. Results: The annual costs, which seemed to be attributable to alcohol drinking, were estimated to be 149,352 hundred million won (2.86% of GDP). In case of the latter, the amount includes 9,091 hundred million won for direct costs (6.09%), 62,845 hundred million won for the reduction and loss of productivity (42.08%), 44,691 hundred million won for loss of the workforce (29.92%), and the other costs (21.91%). Conclusions: Our study confirms that compared with the cases of Japan (1.9% of GNP) and the other advanced countries (1.00-1.42% of GDP), alcohol drinking incurs substantial socioeconomic costs to the Korean society. Therefore, this study provides strong support for government interventions to control alcohol drinking in Korea.

• Journal of Electrochemical Science and Technology
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• v.9 no.4
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• pp.276-281
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• 2018

High concentration of copper in mezcal, a representative Mexican spirituous alcoholic beverage, is a serious problem due to the damage that it may cause to human health. A cyclic voltammetry and square wave anodic stripping voltammetry study of copper (II) in three commercial mezcal samples based on glassy carbon electrode response was undertaken. The analysis was developed using a simulated matrix solution ($EtOH/H_2O$ (1:1), 0.1 M $LiClO_4$ and AcOH/AcONa 0.05 M/0.008 M), with Cu (II) concentrations in the range 0 - 1 ppm. Direct electrochemical analysis of mezcal samples was complicated by the presence of different organic compounds in the matrix. The analytical signal of Cu (II) in the spirituous was notably improved and the interferences caused by organic compounds were minimized, by diluting the mezcal samples 10% with $EtOH/H_2O$ (1:1) solution. An efficient quantification of Cu (II) was obtained from the calibration curve by the SWASV and using the internal standard method (Cd (II)) in commercial samples (1.2-6.7 ppm); the results were correlated satisfactorily with the values obtained by AAS.

• Food Science and Industry
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• v.52 no.4
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• pp.410-417
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• 2019

Soju is a traditional distilled spirit that may traced back to the 13th century, Koryo Dynasty in Korean Peninsula. It is the major distilled spirit consumed in Korea and it was considered Korea's most popular alcoholic beverage. Despite of the long history and popularity, its production manners have been limited developed in terms of distillation technology. In this article, a variety of distillation stills including batch pots and continuous columns are reviewed. Additionally, by introducing recent distillation technologies, Soju and distilled spirits related industry can apply the technologies on the product development for corresponding consumer's diverse needs.

• Journal of Nutrition and Health
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• v.46 no.1
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• pp.50-60
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• 2013

The aims of this study were to estimate daily intake of macrominerals from beverages, liquid teas, and liquid coffees and to evaluate their potential health risks for Korean children and adolescents (1-to 19 years old). Assessment of dietary intake was conducted using the actual level of sodium, calcium, phosphorus, potassium, and magnesium in non-alcoholic beverages and (207 beverages, 19 liquid teas, and 24 liquid coffees) the food consumption amount drawn from "The Fourth Korea National Health and Nutrition Examination Survey (2007-2009)". To estimate the dietary intake of non-alcoholic beverages, 6,082 children and adolescents (Scenario I) were compared with 1,704 non-alcoholic beverage consumption subjects among them (Scenario II). Calculation of the estimated daily intake of macrominerals was based on point estimates and probabilistic estimates. The values of probabilistic macromineral intake, which is a Monte-Carlo approach considering probabilistic density functions of variables, were presented using the probabilistic model. The level of safety for macrominerals was evaluated by comparison with population nutrient intake goal (Goal, 2.0 g/day) for sodium, tolerable upper intake level (UL) for calcium (2,500 mg/day) and phosphorus (3,000-3,500 mg/day) set by the Korean Nutrition Society (Dietary Reference Intakes for Koreans, KDRI). For total children and adolescents (Scenario I), mean daily intake of sodium, calcium, phosphorus, potassium, and magnesium estimated by probabilistic estimates using Monte Carlo simulation was, respectively, 7.93, 10.92, 6.73, 23.41, and 1.11, and 95th percentile daily intake of those was, respectively, 28.02, 44.86, 27.43, 98.14, and 3.87 mg/day. For consumers-only (Scenario II), mean daily intake of sodium, calcium, phosphorus, potassium, and magnesium estimated by probabilistic estimates using Monte Carlo simulation was, respectively, 19.10, 25.77, 15.83, 56.56, and 2.86 mg/day, and 95th percentile daily intake of those was, respectively, 62.67, 101.95, 62.09, 227.92, and 8.67 mg/day. For Scenarios I II, sodium, calcium, and phosphorus did not have a mean an 95th percentile intake that met or exceeded the 5% of Goal and UL.