• Food Science and Preservation
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• v.18 no.6
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• pp.907-915
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• 2011

Moju is a low-alcoholic beverage made by filtering after boiling a mixture of makgeolli, ginseng, arrowroot, licorice root, cinnamon, jujube, ginger, and raw sugar. It is known to alleviate hangovers. To provide information for use in the development of palatable Moju, this study evaluated the physicochemical and sensory properties of 22 kinds of Moju being sold at different restaurants in Jeonju city. The mean values of obtained in the physicochemical analysis were as follows: water content, 91.28%; alcohol content, 1.09%; pH, 4.25; total acidity, 0.27%; reducing sugar content, 40.68 mg/mL; soluble solid content, 13.75 $^{\circ}Brix$; and viscosity 11.19 cP. The Lactic-, malic-, and citric- acid contents were higher than the contents of other organic acids. The sucrose content was higher than the contents of other free sugars. The mean value of the free amino acids was 175.3 mg%, lower than that of Takju, the main ingredient of Moju. It was considered that the free amino acids in Takju can be used as a substrate for the browning reaction in the process of Moju manufacture. In the sensory evaluation, the Moju with 0.15~0.25% total acidity, 10.6~13.4 $^{\circ}Brix$, and 5.73~9.57 cP was preferred.

• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.318-327
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• 2008

This study examined the cultural dietary habits as well as attitudes toward food, within other life pattern elements, of students living in Gwangju City and Chonnam Province, Korea. Questionnaires from 1,000 student respondents were analyzed. The survey consisted of questions regarding physical condition and health status, dietary consciousness, food preference, knowledge of food and nutrition, and dietary culture. The results showed that 1.6% of the students considered their own physical condition to be extremely poor, and 2.7% and 2.1% also considered their father's and mother's physical conditions as extremely poor, respectively. Among the respondents, 18.3% were smokers and consumed an average of 14.8 cigarettes per day. With regard to their dietary habits, the students answered that they preferred to eat meals with friends rather than with family members, fruit was chosen for eating over health food supplements, and there was very little participation or interest in various food and cultural festivals. The female students had a tendency to alleviate mental stresses by eating, while the male students performed more physical activity to deal with stress. The female students also preferred cereal, fruit, fast food, and sweetened foods more than the male students. Between the smokers and non-smokers, significantly more non-smokers chose fruit (p<0.01), ethnic foods (p<0.05), and sweetened foods (p<0.05) as compared to the smokers. Body mass index (BMI) had significant positive correlations with soft drink (p<0.01), health food supplement (p<0.01), and alcoholic beverage (p<0.001) consumption, while BMI was negatively correlated with cereal (p<0.01), fruit (p<0.001), and sweetened food (p<0.01) intake. The health status of students was positively correlated with their father's health status (p<0.01), mother's health status (p<0.001), and BMI (p<0.05), as well as cereal (p<0.001), high protein side dish (p<0.01), fruit (p<0.01), vegetable (p<0.01), and traditional food (p<0.001) intake. The average body weight for female students was approximately 5 kg less than the Korean Nutrition Society's standardized weight, therefore, it is strongly recommended that measures be taken to develop a systematic nutrition education program that would help those students who often unintentionally skip breakfast or go on extreme diets to improve body image.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.681-689
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• 2013

The purpose of this study was to investigate the effect of alcoholic drinking on the dietary habits among university students. The data was collected from 355 students (male : 188, female : 167) living in Busan. The questionnaire composed of general information, person with the lunch meal time, skipping meal, meal type place overeating, snacking eating out, food intake pattern. For statistics analysis, SPSSWIN 12.0 was used. The results were summarized as follows. First, the rates of alcohol drinking in male and female students were 94.1% and 93.4% respectively and the rate of under 19 years old's drinking were 94.4%. Second, in the appearance of drinking, the difference in dietary habits wasn't shown to be significant. However in term of dinner, few female students sometimes haven't dinner (p<0.01). And female group showed frequently eating out (p<0.05) and overeating more than male group(p<0.001). Third, the alcohol drinking group and non-alcohol drinking group showed significantly similar consumption frequency of cereal, meat products, fruits vegetable, oil sugars. But the intakes of milk and dairy products in male students were significantly higher than in female students (p<0.001). These results indicated that more attention should be taken to university students, having habits of skipping meal, alcohol drinking and low intake for nutrition knowledge or attitude so as to improve their health.

• Journal of Food Hygiene and Safety
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• v.34 no.3
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• pp.251-262
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• 2019

In this study, we analyzed Korean dietary habits with food intake data from the Korea National Health and Nutrition Examination Survey (KNHANES) and the Korea Centers for Disease Control and Prevention and we proposed a set of management guidelines for future Korean dietary habits. A total of 839 food items (1,419 foods) were analyzed according to the food catagories in "Food Code", which is the representative food classification system in Korea. The average total daily food intake was 1,585.77 g/day, with raw and processed foods accounting for 858.96 g/day and 726.81 g/day, respectively. Cereal grains contributed to the highest proportion of the food intake. Over 90% of subjects consumed cereal grains (99.09%) and root and tuber vegetables (95.80%) among the top 15 consumed food groups. According to the analysis by item, rice, Korean cabbage kimchi, apple, radish, egg, chili pepper, onion, wheat, soybean curds, potato, cucumber and pork were major (at least 1% of the average daily intake, 158.6 g/day) and frequently (eaten by more than 25% of subjects, 5,168 persons) consumed food items, and Korean spices were at the top of this list. In the case of kimchi, the proportion of intake of Korean cabbage kimchi (64.89 g/day) was the highest. In the case of alcoholic beverages, intake was highest by order of beer (63.53 g/day), soju (39.11 g/day) and makgeolli (19.70 g/day), and intake frequency was high in order of soju (11.3%), beer (7.2%), and sake (6.6%). Analysis results by seasonal intake trends showed that cereal grains have steadily decreased and beverages have slightly risen. In the case of alcoholic beverage consumption frequency, some kinds of makgeolli, wine, sake, and black raspberry wine have decreased gradually year by year. The consumption trend for kimchi has been gradually decreasing as well.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.643-647
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• 2010

Gamhongro-ju is a Korean traditional alcoholic beverage made from medicinal herbs and spices. In this study, polyphenol content and antioxidant activities of gamhongro-ju and the 8 individual herb extracts used to make the beverage were determined. Cinnamon, saposhnikovia root, clove, ginger, violet-root cromwell, licorice, citrus peel and logan (2.5 g each) were extracted with 1000 mL of 45% and 60% purified ethanol (PE), and 45% traditionally distilled ethanol (TDE). The individual herb (20 g each) was extracted with 1000 mL of 60% PE. Polyphenol content, DPPH and ABTS radical scavenging activities of the extracts were measured. In the combined herb extracts, polyphenols were significantly higher in the 45% and 60% PE extracted for 90 days than those for 30 days. In the 8 individual herb extracts, the clove extract had the highest polyphenol content (2421~2446 mg/L). ABTS $IC_{50}$ values of the combined herb extracts were lower in the 60% PE and 45% TDE extracted for 90 days than those for 30 days. In the 8 individual herb extracts, the clove and cinnamon had the lowest ABTS and DPPH $IC_{50}$ values. In the individual extracts, ginger had the lowest polyphenol content; however, it was the third in the antioxidant activity.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.853-862
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• 2011

We reproduced and investigated the quality characteristics of Samhaeju (one type of Korean traditional rice wine), which has been described in ancient documents. During fermentation, the room temperature was $9.1{\sim}25.0{\circ}C$, and each treatment's material temperature was $11.7{\sim}23^{\circ}C$. As the fermentation proceeded, the pH rapidly decreased (initial pH was 6.6~6.9) and rose gradually from the 18th day. Titratable acidity and amino acidity slowly increased in general. Regarding soluble solid contents, there were various change patterns depending on the production method, and they were affected by initial room temperature. In the treatments using 1 (Sang-ga-yo-rok), 3 (Eum-sik-di-mi-bang), 7 (Jo-sun-mu-ssang-sin-sik-yo-ri-je-beop), 8 (Sang-ga-yo-rok $15^{\circ}C$), reducing sugar contents decreased rapidly after 1st mashing day and then increased slightly after 2nd mashing. The alcohol content increased as the fermentation proceeded, and most of the treatments produced 1/2 the amount of total alcohol content before the 2nd mashing day, followed by a slight increase until the end of fermentation (about 100 days from the 2nd mashing day). In the sensory evaluation, Samhaeju using methods 2, 4, 5, and 6 got high scores and had much reducing sugar contents than other treatments. Among the seven manufacturing processes, method 2 was relatively simple and got the highest score in the sensory evaluation. Therefore, method 2 would be suitable for industrialization and popularization of Korean traditional alcoholic beverage.

• Archives of design research
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• v.16 no.3
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• pp.151-160
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• 2003

Packages have been used for a wide variety of purposes, for protection, for display, for transportation of goods, or for keeping personal belongings. According to the demands of society and the times, liquor packages have been specialized and have appeared in almost every shape and size without restriction to cine particular type of material. In spite of its rapid development and wide application in our society, liquor package design has rarely been considered as a subject of comprehensive study. Majoring in package design, I have become especially interested in the area of liquor package design. I would like to explore liquor package design from several aspects. With the advent of new market and the rise of a new consumer society, advertising and mass media have expanded rapidly. While convenience of use is not a major issue, serving size certainly are quality, appeal of heritage and health concerns. Heritage is a major consumer appeal in Whisky, Beer, Wine and spirits. Designers have drawn heavily on the tradition of alcoholic products, have used type and graphics to create the illusion of heritage for new products. A sidelight to the heritage aspect of spirits package is the evolution of outer boxes for international liquors. International liquors package design illustrated the past and current themes. The design is contemporary and spare. Colored panels correlated to the liquor flavor used on clean white, black, gold boxes. While this research does not deny the impact of structural innovation and convenience package design , it does deny the existence of a graphic plateau. It is assumed therefore, that development in technology can facilitate communication between East and West. This can be accomplished because as containers of products are used in social setting, their form will gradually apply strong influence to the need for economical, easily handled, easily utilized packaging. Typically, ethnic package designs are those packages containing products which are prepared and marketed to a category of people who are prepared and marketed to a culture traits. They are liquor products sold in the metropolitan New York area which are marketed specially to Asians, Hispanics, or Eurpean population. These cultural groups share numerous traits including religion, language, dietary habits and traditional drinking styles. Therefore, the products which are familiar or common in their native countries are often imported or marketed there to serve them. These packages and products are frequently found on the shelves of supermarkets in predominantly ethnic areas. That is Korea, Japan if packaging is correctly design it would appeal to the American market. My research is that oriental beverage -Soju is good example of this precept. Assumedly, there must be a degree of subjectivity since it is a mean in which the consumers can relate to its advertising. This degree to relate and identify is the degree to which the package will be remembered and purchased. Subjectivity is intimately related to purchases since there is no such thing as a rational purchase in a society that operates on mass consumption. It is essential that packages become more personal human, entertaining, and more like advertising in order to maximize merchandising potential.

• Journal of Food Hygiene and Safety
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• v.35 no.3
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• pp.261-270
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• 2020

The application of color retention agents (3 items), preservatives (17 items), and bleaching agents (6 items) as food additives in processed foods were investigated by food type. Among color retention agents, sodium nitrite was used the most with 257 cases, mainly in seasoned jeoktal (71.21%), ready-to-eat foods (7.78%), and breads (4.87%). Of the benzoates (1,236 cases) used as a preservative, sodium benzoate showed up most, in 1,215 cases, while 81.16% of these were in beverages such as beverage base (39.51%), mixed beverages (22.47%), and ginseng/red ginseng beverages (8.89%). Grapefruit seed extracts (3,291 cases) were applied to 44 types of processed foods such as sauces (54.65%), liquid tea (10.46%), and other products (5.15%). Ethyl p-hydroxybenzoate (2,957 cases) was applied to products (total 96.44%) such as sauces (92.15%), blended soy sauce (2.77%), and pickled foods (1.52%). Potassium sorbate was applied to a total of 789 cases, mainly pickled foods (40.43%) and processed fishery products (47.15%). All 27 cases of sorbic acid were applied to fish paste (100%). Of the bleaching agents, sodium bisulfite and sodium hydrosulfite were mainly used in confectioneries, breads or rice cakes, and potassium metabisulfite, sodium metabisulfite, and sulfur dioxide were mainly found in alcoholic beverages including fruit wine, while sodium sulfite was mostly used in pickled foods. These results are deemed useful in applying food additives to processed foods.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.44-51
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• 1991

The thermal resistance of the important microorganisms in takju. Korean traditional turbid alcoholic beverage, was measured and optimun heating time and temperature to achieve the commercial pasteurization of these microorganisms were examined. Most of the vegetative bacterial cells in takju were destroyed by heating at over $60^{\circ}C$, except for the spore forming organisms, which did not actively grow in takju after pasteurization. The important microorganisms for the quality deterioration of pasteurized takju were then appeared to be yeast and molds, and their thermal resistances were measured. The thermal resistances of these microorganisms changed greatly depending upon the heating method. The D values of yeast in takju were 3.5 min at $65^{\circ}C$ and 0.46 min at $80^{\circ}C$ in cap-tube, and 7.1 sec at $65^{\circ}C$ and 2.3 sec at $80^{\circ}C$ in a continuous coil heat exchanger. Those of molds were 2.7 min at 65℃ and 0.25 min at $80^{\circ}C$ in cap-tube, and 3 sec at $65^{\circ}C$ and <1 sec at $80^{\circ}C$ in the coil heat exchanger. The acidity and pH did not change at $30^{\circ}C$ for two weeks after pasteurization by heating in the coil heat exchanger at $65^{\circ}C$ for 17 sec, but the viscosity increased slightly by the heat treatment. Significant differences in sensory quality, especially the formation of burnt smell and bitterness by heating takju for 12D of yeast at $70,\;80\;and\;85^{\circ}C$, respectively, were observed and this resulted in the significant reduction in overall likeness of pasteurized takju. However, when the heating temperature was fixed to $80^{\circ}C$, the overall likeness of pasteurized takju did not affected significantly by the heating time ranging from 8D to 12D of yeast. It was concluded that the optimum pasteurization condition of takju in a continuous heat exchanger was heating at $80^{circ}C$ for 23sec(10D of yeast).

• Culinary science and hospitality research
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• v.23 no.2
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• pp.64-73
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• 2017

Although 24-hour recalls (24HR) capture detailed information on a person's food intake, this method suffers from difficulties in adequately measuring the usual intake of foods that are not consumed daily by most. Therefore, the purpose of this study is to investigate whether frequency of Food Frequency Questionnaire (FFQ) can be utilized in form of covariate when calculating usual intake of episodically-consumed foods and their distributions. Data used in this study was from the Korean National Healthy and Nutrition Examination Survey (KNHANES) 2012~2014 (3 years) and 10,945 subjects participated in this survey who performed both of 24HR and FFQ. In order to analyze the data, amount of intake in each food, which was reported in 24HR was recalculated according to 112 items in FFQ. We first assessed the relationship between FFQ frequency and the amount reported on 24HR. Second, we assessed the relationship between usual portion size of FFQ and the amount reported on 24HR. Our hypothesis was that people who reported high FFQ-reported frequency or FFQ-reported usual portion size would consume larger amounts of that food on 24HR than those with lower frequency or portion size of consumption of a food on the FFQ. For 59 of 112 individual foods (52.2%), there were statistically significant increasing relationships between FFQ frequency and consumption-day intake. Also, 102 of 112 individual foods (90.3%), there were statistically significant increasing relationships between FFQ usual portion size and consumption-day intake. For 10 of 13 food groups (grains, fruits, eggs, pulses, root and tuber crops, milk products, meat, beverage, alcoholic drink, vegetable, seaweeds and others), there were statistically significant increasing relationships between FFQ frequency and consumption-day intake. And there were statistically significant increasing relationships between FFQ usual portion size and consumption-day intake for all food groups. This study confirmed consistent correlation between reported FFQ frequency or usual portion size of food (group) consumption and consumption-day intake on 24HR. Therefore the frequency data may be utilized as important covariate when estimating usual intake of food or food groups.