• 대한약침학회지
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• 제6권3호
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• pp.81-86
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• 2003

Recently there has been an increase in annual per capita consumption of alcohol beverage and the incidence of Alcoholic liver disease is steadily and significantly increasing. Alcoholic liver disease includes alcoholic fatty liver, alcoholic hepatitis, alcoholic cirrhosis and it may lead to systemic influence, in a case of CVA. This report is about one case's treatment for ICH with alcoholic liver disease. In this case, we administrated Taeumjowetang and did acupuncture treatment to a patient suffering from ICH with alcoholic liver disease and its withdrawal symptoms. After administration of Taeumjowetang medication, clinical symptoms and liver function were prominently improved. This report showed that Taeumjowetang might be useful for alcoholic liver disease.

• 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.

• 한국환경보건학회지
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• 제12권1호
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• pp.63-67
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• 1986

The contents of amino acid in alcoholic beverage-Cheongju, Beer, Makguli, grapewine were analyzed. Cheongju and Makguli were filtered with membrane filter paper. Beer and grapewine were also filtered after treatment with 5-Sulfosalicylic acid. Sample were analyzed by Amino Acid Analyzer (Hitach KLA-5). The results were as follow: 1. The kinds of Amino Acid in Cheongju were 18, those of Beer were 17, Makguli 15, and grape wine 10. 2. The total amino acid in Cheongju was 54.0295 mg, Beer was 16.7172mg, Makguli was 12.3833 mg and grape wine was 4.1480 mg in 100 ml volume.

• 한국식생활문화학회지
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• 제11권5호
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• pp.601-608
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• 1996

Fermentation characteristics of Baikhaju (a typical Korean traditional alcoholic beverage) were investigated during fermentation with differently treated rice samples, which were steamed rice (SR), plain steamed rice bread (RB), rice porridge (RP) and roasted rice (RR). The RB sample showed an excellent fermentation efficiency with the highest alcohol production (20.84%). The SR and RR samples showed 17.79% and 17.31% of alcohol production, respectively. The RP sample was the lowest alcohol production (11.47%). The pH values of all the beverage samples were similar and were ranged from 3.6 to 3.9. The fermentation periods of RB and RR samples were longer than the SR and RP. The inner temperature and microbial growth in all the beverages increased at each of input steps of the rice and Nuruk (a Korean-style bran koji). Fusel oil content of the SR and RP samples (613.6 ppm) was higher than that of RR (482.7 ppm). The RB sample with the best fermentation efficiency had the lowest fusel oil content (341.8 ppm). The RP sample showed the highest score in sensory evaluation and RB sample showed the lowest. The results on sensory evaluation were contrary to those on the fermentation efficiency.

• Preventive Nutrition and Food Science
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• 제21권1호
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• pp.9-13
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• 2016

The present study was conducted to investigate the effects of beverages containing fermented Akebia quinata extracts on alcoholic hangover. For this study, 25 healthy young men were recruited. All participants consumed 100 mL of water (placebo), commercial hangover beverage A or B, fermented A. quinata leaf (AQL) or fruit (AQF) extract before alcohol consumption. After 1 h, all participants consumed a bottle of Soju, Korean distilled liquor (360 mL), containing 20% alcohol. Blood was collected at 0 h, 1 h, 3 h, and 5 h after alcohol consumption. The plasma alanine transaminase (ALT) activity was highest in the placebo group. Compared with the control group, the AQL and AQF groups showed decreased ALT activity at 5 h after alcohol consumption. Plasma ethanol concentration was increased after alcohol intake and peaked at 3 h after alcohol consumption. Compared with the control group, the A group showed a higher plasma ethanol concentration at 1 h (P<0.05). At 3 h after alcohol consumption, the AQF group showed the lowest mean plasma ethanol concentration compared to the other groups; however, there were no statistical differences. After 5 h of alcohol consumption, the AQL and AQF groups showed lower plasma ethanol concentrations compared with the B group. The sensory evaluation score for the fermented A. quinata fruit extract was lower than for the commercial hangover beverages. In conclusion, the present intervention study results suggest that fermented A. quinata extracts alleviate alcoholic hangover and reduce plasma ethanol concentrations.

• Journal of Microbiology and Biotechnology
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• 제20권12호
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• pp.1702-1710
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• 2010

Korean traditional rice wines yakju and takju are generally brewed with nuruk as the source of the saccharogenic enzymes by natural fermentation. To improve the quality of Korean rice wine, the microorganisms in the nuruk need to be studied. The objective of this research was to improve the quality of Korean wine with the wild-type yeast strains isolated from the fermentation starter, nuruk. Only strain YA-6 showed high activity in 20% ethanol. Precipitation of Y89-5-3 was similar to that of very flocculent yeast (>80%) at 75.95%. Using 18S rRNA sequencing, all 10 strains were identified as Saccharomyces cerevisiae. Volatile compounds present in yakju were analyzed by gas chromatography-mass selective detector. The principal component analysis (PCA) of the volatile compounds grouped long-chain esters on the right side of the first principal component, PC1; these compounds were found in yakju that was made with strains YA-6, Y89-5-3, Y89-5-2, Y90-9, and Y89-1-1. On the other side of PC1 were short-chain esters; these compounds were found in wines that were brewed with strains Y183-2, Y268-3, Y54-3, Y98-4, and Y88-4. Overall, the results indicated that using different wild-type yeast strains in the fermentation process significantly affects the chemical characteristics of the glutinous rice wine.

• Applied Biological Chemistry
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• 제40권5호
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• pp.433-437
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• 1997

대추 첨가량을 달리하여 대추술을 제조하고 경시적인 발효 특성을 분석하였다. 품온은 모든 처리구가 담금 2일에 $24{\sim}26^{\circ}C$로 가장 높았고, 총산은 발효 경과기간과 대추의 첨가량이 증가함에 따라 서서히 증가하였다. 환원당과 전당은 모두 2단 담금에서 대추액을 첨가한 후에 각각 $13{\sim}53%$ 및 $43{\sim}51%$로 최대가 되었다가 계속 감소하였고 대추의 첨가량이 많을 수록 높았다. 알코올은 발효가 진행됨에 따라 증가하였는데, 특히 발효 1-3일째에 급격한 증가를 보였고 대체로 대추첨가량이 많을수록 증가율이 높게 나타났다. Amylase활성은 2-2.5일에 최대 활성을 보인 후 계속 감소하였다. 대추술의 전체적인 품질은 2그룹으로 구분되었으며 E가 가장 높게 나타났고 A와 F가 가장 낮았다.

• 한국생명과학회:학술대회논문집
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• 한국생명과학회 2007년도 제48회 학술심포지움 및 추계국제학술대회
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• pp.125.1-125.1
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• 2007

See Full Text

• 한국식생활문화학회지
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• 제6권1호
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• pp.43-54
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• 1991

우리나라 전통 음청류에 관한 역사적 배경을 고찰하고 8세기부터 1940년대까지의 기록으로부터 주류를 제외한 전통음료의 종류와 제조방법을 조사하였다. 옛 문헌에 기술된 음청류는 모두 70여가지로 집계되었으며 이들을 제조방법과 품질특성에 따라 순다류, 유사다류, 탕류, 장류, 숙수류, 미음류, 미식류, 식혜류, 수정과류, 화채류의 10가지로 분류하였다. 옛 문헌에서는 장(漿), 탕(湯), 청(淸), 다(茶)사이에 명확한 구분을 하고 있지 않았다. 밥을 유산균 발효시켜 물로 회석하여 만든 음료인 장(漿)은 신라, 고려시대에는 보편화된 음료로 보이나 오늘날에는 완전히 잊혀진 것으로 판단된다. 그 외의 음료는 18세기에 기술된 제조방법과 오늘의 제조방법 사이에 큰 차이를 보이지 않고 있다.

• Journal of Microbiology and Biotechnology
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• 제16권3호
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• pp.480-483
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• 2006

Ethyl carbamate, a by-product produced naturally during fermentation and contained in fermented foods and beverages, is a carcinogen. Thus, due to the high consumption of alcoholic beverages in Korea, the ethyl carbamate concentrations in popular alcoholic beverages were determined, and the daily intake of ethyl carbamate through alcoholic beverages was estimated. The major Korean alcoholic beverages, Soju, beer, and Takju, with the highest market share were sampled and their ethyl carbamate concentrations determined by GC/MS/SIM. The ranges of ethyl carbamate contained in Soju, beer, and Takju was 0.83-10.07, 0.45-0.77, and 0.40-0.93 ppb, respectively. These results and data on the average daily intake of alcoholic beverages were then used to calculate the average and maximum estimated daily intakes (EDI) of ethyl carbamate through alcoholic beverages. As a result, a relatively high EDI of ethyl carbamate through alcoholic beverages was found for Korean males over 30 years old, indicating the need to reduce the ethyl carbamate content in alcoholic beverages.