• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.928-934
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• 2015

The objective of this study was to reduce Nuruk flavor in Korean rice-distilled liquor using different ratios of $Sumizyme^{TM}$ and Nuruk. After 9 days of fermentation at $28^{\circ}C$, alcohol contents and pH were 16.0~17.1% and 3.82~4.16, respectively. An increased ratio of $Sumizyme^{TM}$ decreased alcohol content while increased pH of the mash. In alcohol contents, there were no significant differences up to 30% substitution of Nuruk to $Sumizyme^{TM}$. A descriptive analysis was conducted with trained panelists for determining the intensity of Nuruk flavor. The intensities of Nuruk flavor in mashes and distilled liquors brewed by traditional Nuruk, cultured Nuruk, and a mixture of 30% $Sumizyme^{TM}$ and 70% cultured Nuruk were evaluated. The mash and distilled liquor prepared using a mixture of 30% $Sumizyme^{TM}$ and 70% cultured Nuruk showed significantly lower intensities of Nuruk flavor when compared with those of mashes and distilled liquors produced by the traditional and cultured Nuruk.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.34 no.2
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• pp.35-44
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• 2016

This study targets flower-viewing sites appearing in "Kyungdojapji" and talks about the seasonal customs and tourist attractions of the later Chosun; Pilundae, Bukdun, Outside of Dongdaemun, Cheonyunjeong and near Seodaemun etc. Through related poetry, paintings and maps, it looks into what scenic elements each attraction was made of and how the elements were felt by visitors. It sub-divided and analyzed scenic features into objective objects, subjective emotions and experienced behaviors. As a result, representative objective objects were flowers and there were also scenes where people enjoyed poem-writing meetings along with drinking-related physical elements such as liquor, liquor glasses, liquor bottles etc. Through drawing out scenes, where users gave meaning to objective objects, it tried to interpret what space meant to them, through which the meaning of flower-viewing attractions is first and foremost a space to enjoy artistic taste. Each space is used as the center of cultural creation such as literary people gathering, viewing flowers, drinking and having poetry-writing meetings. Second, as shown in scenes viewers depicted in each space, visitors were confirmed to enjoy scenes through multi-sensory appreciation. By this, flower-viewing attractions were confirmed to be not just flower-viewing but also venues of sensory experience. This study, which drew out the scenic features of traditional flower-viewing attractions, is expected to be basic material in tracing the flower-viewing enjoyed by our ancestors as a pastime and its spatial meaning and in planning Korea-unique flower-viewing attractions.

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.307-321
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• 2018

This study will introduce the foods recorded in Gyemiseo and disclose the substantive characteristics of traditional Korean food in the early stage of the Joseon Dynasty. Gyemiseo is a cook book manuscript written in the Chinese language that was rebound into book format at the end of the Joseon Dynasty in 1911, some 358 years after it was originally written in the $163^{rd}$ year of the Joseon Dynasty (1554) While the majority of cook books begin with recipes for various types of wines and liquor followed by those for fermented sauces, fermented vegetables (such as kimchi), vinegars and storage methods, etc., Gyemiseo begins with recipes for fermented sauces, followed by recipes for various kimchis, how to make vinegars, main meals, side dishes, rice cakes and confectionaries, with recipes for wines and liquor introduced last. Therefore, it can be assumed that the methods of brewing wines and liquors were additionally recorded for bookbinding. There are a total of 128 recipes recorded in Gyemiseo, including 13 for fermented sauces, 14 for kimchi, 11 for the main meal, 26 for side dishes, three storage methods, four for rice cakes and confectionaries, and 44 for wines and liquors. It is believed that contents of Gyemiseo will provide a foundation on which to pursue researches on the process of transition of cooking methods of traditional cuisines of Korea during the Joseon Dynasty.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.311-314
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• 2001

In order to develop a new Korean traditional liquor using acasia, the condition of alcohol fermentation was investigated by addition of 5%, 10%, 15% nuruk and 10% acasia into mash, The maximum amounts of ethanol was produced when 10% acasia flower and 15% nuruk was added in cooked rice and fermented by S, cerevisiae at $25^{\circ}C$ for 20 days, The acceptability and physiological functionalities of acasia liquors with different concentrations(5%, 10%, 15%, 30%. 50%) of acasia flower were compared. The A -15 liquor which was brewed by addition of 15% acasia flower into mash showed the best acceptability, and its electron-donating ability and nitrite-scavenging activity were also high.

• Journal of Microbiology and Biotechnology
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• v.12 no.5
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• pp.722-728
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• 2002

Eight strains producing bacterial cellulose (BC) were isolated from rotten fruits and traditionally fermented vinegars. One of the isolated strains from the rotten grape in Gwangju, Korea, maintained a relatively stable BC production in shaking cultures. This isolated strain proved to be Acetobacter xylinum, based on several biochemical and morphological tests. It was shown that the slant-baffled flask was more efficient than the conventional flask for the BC production in shaking cultures. To determine the most suitable carbon and nitrogen sources for the production of BC, various compounds were examined. Fructose was found to be the most effective carbon source with an optimal concentration of 2%. Mixed carbon source (glucose:fructose=1:3) was also better than glucose or fructose alone. Optimal nitrogen source, when basal medium was used, was 10% (v/v) com steep liquor (CSL). When com steep liquor was used with a mixed carbon source (glucose:fructose=1 :3),4% CSL exhibited the best BC production. Based on these results, a defined medium was developed for the BC production by Acetobacter xylinum KJ-1. When this medium was used under optimal culture conditions, the BC production was 7.2 g/1, which was approximately 3 times higher than that with the traditional HS medium.

• Nutrition Research and Practice
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• v.3 no.2
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• pp.162-166
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• 2009

The objectives of this study were to identify the dietary patterns associated with hypertension among Korean males. Data from the 2001 Korean National Health and Nutrition Survey of 1,869 men aged 20-65 years were used for the analysis. As an initial analysis, a factor analysis was applied to identify major dietary patterns among the subjects. Then logistic regression analysis was conducted to identify the pattern related with hypertension. As a result of the initial analysis, three major dietary patterns were identified. Dietary pattern 1 (traditional) was heavily loaded with vegetables, fish and cereal. Dietary pattern 2 (Western) was loaded with fast foods, bread, meats and dairy products. Dietary pattern 3 (Drinker) was loaded with mostly pork, beer and soju (Korean liquor). From the second stage of the analysis, there was a tendency of positive association between traditional patterns and hypertension risks. However, the tendency did not meet statistical significance level (p<0.05). In summary, unlikely findings from European and American studies, vegetables rich traditional dietary patterns did not show any protective effect on hypertension in Korean males. The Korean dietary practice, which is consuming salted vegetables instead of fresh vegetables, might have played a role in these findings. However, the full explanation of the findings remained to be answered with further investigation since none of the dietary patterns identified showed any statistical significance.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.772-777
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• 2005

The goal of this study was to screen and characterize the physiological functions of Korean traditional wines (TW) and liquors (TL). Forty-two TW and TL were collected and evaluated for quality and cardiovascular activities. Ethanol content ranged from $9.0%{\sim}41%$, and pH ranged from $3.0{\sim}7.8$, and they also contained 0.01% to 0.67% of total acid. Samples contained a maximum of 2.0% of crude protein and $0.1%{\sim}14.0%$ of reducing sugar. Commercial CM-wine showed the highest antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity, 85.9%. The greatest fibrinolytic activity and platelet aggregation inhibitory activity were also found in commercial CM-wine (31.8U) and commercial SS2-wine (38.6 %), respectively. Commercial SHBI-liquor showed the highest HMG-CoA reductase inhibitory activity, 78%. The ACE inhibitor from commercial CM-wine was a peptide compound and also showed an antihypertensive effect in spontaneous hypertensive rats at a dosage of 1.5 mg/kg.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1257-1261
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• 2004

Antioxidant activities of traditional liquors produced in Chungcheong-do were studied. The contents of organic acids, carbohydrate, and protein of the traditional liquors were 0.30~0.95%, 1.4~11.1% and 1.5~37.3 mg%, respectively. Especially, the contents of phenolic compounds of L-3 was the highest (205.8 $\mu\textrm{g}$/mL). L-5, L-4 and L-3 showed higher antioxidant activities than the others on hemoglobin-induced linoleic acid system. L-5 also showed high reducing power and scavenging effect on DPPH radical. Scavenging effects on hydroxyl radicals in L-6, L-5 and L-4 showed higher activities (42~53%) than those of the others. The highest scavenging effect on superoxide anion radical was observed in L-5 ($IC_{50}$/: 1.1 $\mu\textrm{g}$).

• 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 the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1695-1700
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• 2014

Oriental herbal liquor (Yakju) is a type of Korean traditional alcoholic beverage that uses Nuruk and oriental herbs for fermentation. The purpose of this study was to develop cosmetic ingredients using Jubak, which is a by-product of alcoholic fermentation of oriental herbal liquor. To investigate antioxidant, whitening, and anti-aging effects of Jubak, we prepared extract of Jubak and its solvent fractions. Ethyl acetate fraction (KSD E4-3) showed the most prominent free radical [1,1-diphenyl-2-picrylhydrazyl (DPPH)] scavenging activity ($SC_{50}$: 0.75 mg/mL). KSD E4-3 significantly inhibited in vitro mushroom tyrosinase activity ($IC_{50}$: 0.82 mg/mL) and reduced the melanin contents in mouse melanoma melanocyte, B16F10 cells. KSD E4-3 down-regulated protein expression of tyrosinase related proteins (TRP)-1, -2, which play key roles in melanogenesis. For anti-aging effects, inhibition of matrix metalloproteinase (MMPs) expression was evaluated using human keratinocyte, HaCaT cells. Treatment of HaCaT cells with KSD E4-3 reduced expression of MMP-1, -2, -9 and inhibited proteolytic activities of MMP-2, -9. These results suggest that KSD E4-3 induces down-regulation of cellular melanogenesis and protects against photoaging induced by UVB-induced damage. Thus KSD E4-3 could potentially be a valuable cosmetic ingredient.