• Journal of Microbiology and Biotechnology
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• v.22 no.12
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• pp.1749-1757
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• 2012

Makgeolli is a traditional rice wine favored by the general public in Korea. This study investigated the fermentation and sensory characteristics of using wild yeast strains for brewing makgeolli. A non-Saccharomyces cerevisiae strain was isolated from nuruk and termed Y197-13. It showed 98% similarity to Pichia anomala and had an optimal growth temperature of $25^{\circ}C$. Makgeolli was manufactured using koji, jinju nuruk, and improved nuruk as fermentation agents. Y197-13 makgeolli brewed with koji had alcohol and solids contents of 11.1% and 13.9%, respectively. Sweet sensory characteristics were attributed to residual sugars in makgeolli with 6% alcohol. The makgeolli had a fresh sour taste and carbonated taste. Volatile component analysis showed the isoamyl alcohol, phenylethyl alcohol, isoamyl acetate, and fatty acid, including ethyl oleate and ethyl linoleate, relative peak area was higher in Y197-13 makgeolli than in makgeolli with Saccharomyces cerevisiae. These results suggest the wild yeast, Y197-13, as a candidate for brewing makgeolli.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.2
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• pp.65-93
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• 2003

As Hotel industry grows, It brings a lot of accounts receivable because of customary credit dealing condition. Hotel needs to set credit policies to collect accounts receivable effectively. The purpose of this study is to provide useful information for effective credit collecting.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.167-186
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• 2004

본 연구의 한계는 설문대상이 주로 대학생들로 나타나 표본선정에 있어 고루 분포되지 못한 직업군 등으로 연구결과의 대표성에 문제가 제기된다. 또한, 이용자들이 피자 배달 전문점에 어떠한 이미지를 가지고 있는지에 관한 부분들이 결여되어 있다. 따라서, 향후 연구 과제에 대한 제안으로 인구통계적 특성이나 라이프스타일에 따른 보다 구체적인 피자 배달 전문점의 서비스 품질 등을 가미한 연구가 필요할 것이며, 이용자들의 피자 배달 전문점의 서비스품질에 대한 정확한 지각을 측정하기 위해서는 지각된 품질을 구성하는 보다 심층적인 연구가 필요한 것으로 사료된다. 향후 과제로 이러한 부족한 점들을 보완한 연구가 요구되어진다고 사료된다.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.330-335
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• 1982

A powdered beverage with afruit flavor was stored at 4, 21, 35 and $45^{\circ}C$ for 180 days to study ascerbic acid destruction at the selected temperatures. Degradation of ascorbic acid in the model followed the first order reaction, and the temperature dependence of reaction rate constants at tested temperatures was accounted for by the Arrhenius equqtion. The calculated activation energy for the destruction of ascorbic acid was 3.3 Kcal/mole. The relationship between ascorbic acid content and sensory flavor score of the beverage indicated that samples with destruction of ascorbic acid over 25% showed objectionable flavor. An attempt was made to predict the quality of powdered beverage by using a simulation model. A comparision between ascorbic acid values from shelflife tests and the simulation program showed a good agreement within acceptable error. This result demonstrated that quality of powdered beverage could be predicted by using a computer simulation model with a desired accuracy.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.15-30
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• 2004

The aim of the present study was to investigate the effect of Dong-In dong Steamed rib on recognition degree of a citizen for popularization and publicity of a local food. A total of 201 adults, 99 women and 102 men aged over the 20 years, participated in this study. The subjects were all from Dae gu city. This analyses of data were conducted by SPSS for WINDOWS, Version 10.0. First, Dong-In dong steamed rib in Dea gu was thought of as a local food. Second, the steamed rib was recognized as a local food with an international reputation. Third, there were no significant differences in preference, local area, recognition, standard and relation between the rib and other local foods. Therefore, the present findings present the needs of public information, development, preservation and success for internationalization of a local food with the national financial and political support.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.598-604
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• 2008

This study was carried out to develop a new traditional alcoholic beverage by using lily scale in order to utilize lily scale as a new matter for nutritious foods. The condition of alcohol fermentation was investigated by the addition of 2.5, 5.0, 7.5, 10.0, 12.5 and 15.0% dried lily scale and 10, 20, 30, 40 and 50% raw lily scale into mash, respectively. The maximum amount of ethanol was produced when 15% dried lily scale and 20% raw lily scale were added to cooked rice at $25^{\circ}C$ for 10 days. In overall acceptability of sensory evaluation, the LSD-5 alcoholic beverage (added 5% dried lily scale into mash) and LSR-20 alcoholic beverage (added 20% raw lily scale into mash) showed the best acceptability. Physiological functionalities of LSD-5 and LSR-20 alcoholic beverage were investigated. Electron donating ability by DPPH solution ($16.5{\sim}23.2%$), SOD-like activity ($20.4{\sim}24.7%$), ACE inhibitory activity ($24.7%{\sim}78.2%$) and tyrosinase inhibitory activity ($57.4{\sim}62.6%$) of LSD-5 and LSR-20 alcoholic beverage were better than the control (non-added liquor). Moreover, acceptability and physiological functionalities of LSD-5 alcoholic beverage are better than LSR-20.

• Mycobiology
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• v.41 no.3
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• pp.139-144
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• 2013

Makgeolli is a traditional cloudy-white Korean rice wine with an alcohol content of 6~7%. The present study investigated the morphological characteristics, carbon-utilizing ability, fatty acid composition, alcohol resistance, glucose tolerance, and flocculence of Saccharomyces cerevisiae Y98-5 and Pichia anomala Y197-13, non-S. cerevisiae isolated from Nuruk, which is used in brewing Makgeolli. Similar morphological characteristics were observed for both isolated wild yeast strains; and the carbon source assimilation of Y197-13 differed from that of other P. anomala strains. Strain Y197-13 was negative for D-trehalose, mannitol, arbutin, I-erythritol, and succinic acid. The major cellular fatty acids of strain Y197-13 included C18:2n6c (33.94%), C18:1n9c (26.97%) and C16:0 (20.57%). Strain Y197-13 was Crabtree-negative, with 60% cell viability at 12% (v/v) ethanol. The flocculation level of strain Y197-13 was 8.38%, resulting in its classification as a non-flocculent yeast.

• Food Industry And Nutrition
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• v.6 no.3
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• pp.5-10
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• 2001

• Journal of the Korean Society of Industry Convergence
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• v.25 no.1
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• pp.11-19
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• 2022

This study provided basic data for the commercialization of healthy functional beverages by examining the physicochemical characteristics, nutrient content, and microbiological safety of onion peel beverage. The total acid of onion peel beverage was 0.12 mg/g and the pH was 6.07. According to the storage period, the total acid decreased and the pH increased in all temperature ranges(25℃, 35℃, and 45℃). After 30 days of storage, it showed 0.06 mg/g in all temperature sections and maintained the pH 7 range. The total phenol content, which is a nutritional component of onion peel beverage, was 0.93 mg/g, flavonoid content was 0.25 mg/g, and quercetin content was 0.17 mg/g. The flavonoid content decreased according to the storage period, and in the case of storage temperature of 25℃, it contained 50% content up to 120 days of storage, but in the case of 35℃ and 45℃, it had a flavonoid content up to 90 days and 30 days, respectively. In the case of quercetin, a residual rate of about 50% was shown for 150 days of storage at 25℃ and 35℃. In the case of 45℃, it decreased to 35% at 30 days of storage. On the other hand, onion peel beverage maintained a viable cell count of less than 5 CFU/mL for 150 days of storage, and no coliform group was detected. As a result of analyzing the quality characteristics of onion peel beverage according to storage period, quality stability was confirmed in physicochemical characteristics and microbiological safety. Research on changes in biological activity according to low-temperature distribution or storage period is necessary.

• Food Science and Preservation
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• v.10 no.2
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• pp.241-245
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• 2003

To develope tea-fungus beverage(TB), media added various kinds of ingredients including black tea, persimmon leave tea, pine needle, mugwort mycelia and fruiting body of Cordyceps spp. were prepared fur fermentation. Tea-fungus beverage(TB) was prepared with tea-fungus by fermentation for 2 weeks at 30 $^{\circ}C$. Functional properties of antibacterial activity, electron donating ability and nitrite scavenging ability were investigated in tea-fungus beverage(TB) and 5 times diluted tea-fungus beverage(DTB). Antibacterial activity against pathogenic E. coli and S. aureus was excellent in TB added pine needle, mycelia and fruiting body of Cordyceps japonioa while no activity in TB added persimmon leave tea. Electron donating ability of TB were ranged from 41％ to 87% in TB and were ranged from 11% to 63％ in DFB, high ability was in TB and DTB added pine needle and persimmon leave tea, while low ability in FB and DTB added mycelia and fruiting body of C. militaris. Nitrite scavenging ability was 63% in TB added black tea and 44% in TB added persimmon leave tea. Other ingredients added TB had weak nitrite scavenging ability.