• Preventive Nutrition and Food Science
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• 제13권3호
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• pp.212-218
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• 2008

We extracted red ginseng with various alcohol concentrations and evaluated total carbohydrate, uronic acid, polyphenols compounds and ginsenoside contents, and yields of alcohol extract. The water extraction (0% alcohol extraction) showed a high level of total carbohydrate content. 10% and 20% alcohol extraction showed the highest uronic acid contents (7,978.8 and $7,872.7\;{\mu}g/mL$ of extract, respectively). The efficiency order of the red ginseng extract (RGE) preparations in liberating polyphenols was: $0{\sim}50%$ alcohol${\geq}\;60%$ alcohol> $70{\sim}90%$ alcohol. Solid contents in RGE were decreased with increased alcohol concentration; the same tendency as with the results of total carbohydrate content. Total ginsenoside contents in $20{\sim}50%$ alcohol extracts showed similar levels ($442,962.9{\sim}47,930.8\;{\mu}g/mL$ of extract). Water extraction showed the lowest ginsenoside content ($14,509.4\;{\mu}g/mL$ of extract). The ginsenoside contents at above 60% alcohol were decreased with increased alcohol concentration. Generally, ginsenoside (Rg2, Rg1, Rf, Re, Rd, Rb2, Rc and Rb1) contents were increased with increased alcohol concentrations. However, Rg3 content was decreased with increases in alcohol concentration.

• Applied Biological Chemistry
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• 제20권1호
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• pp.105-108
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• 1977

The changes of the contents of acetaldheyde and alcohol in Chungdo Bansi was determined during the removal of astringency by treatment of $CO_2$. On the other hand, the difference of acetaldehyde and alcohol contents were determined to comparedits contents in the part of Chungdo Bansi and Buju, respectively. It showed that the variation of acetaldehyde and alchohol contents was higher 10 times non-astringent persimmon than astringent one, and acetaldehyde and alcohol contents in the core of non-astringent persimmon and sweep one were the higher than the other parts. It was assumed that acetaldehyde and ethanol contents had intimately relation to removal of astringency.

• 한국식품영양학회지
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• 제4권1호
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• pp.21-34
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• 1991

The purposes of this studies were to investigate the effect of dietry Se levels and alcohol administration on the lipid hyperoxidation and the lipid metabolism in the rat. Seventy two male rats of Sprague-Dawley Strain weighting about 58~629 were divided into 12groups. The dietary Se levels were 10, 0.4 and Omg, and the dietary a-tocopherol levels were 150 and 0mg per kg diet, respectively. Alcohol-administrated groups received drinking water solution containing 10% of ethanol from the 3-weeks of experimental periods. The obtained experimental results are summarized as follows. 1. Food intake, body weight gain and food efficiency ratio were significantly lower in H-, L-and alcohol administrated groups(-A) by administrated Se and alcohol in diet. The weight of liver and spleen tended to be greater in H- and alcohol administrated groups. 2. The glutathione values in liver tend to be lower in alcohol or Vit. E administrated groups than nonadministrated groups. Also there were higher in H- and L- than C-groups, but the increasing range decreased due to administrated alcohol. The lipid peroxide values In liver were significantly higher in alcohol groups, and L- and tocopherol groups were higher values. Specially the increasing of lipid peroxide values were significantly effected by alcohol in low Se and Vit. E groups. 3. The contents of total glyceride in plasma were higher in alcohol groups, there were significantly higher values in alcohol administrated groups under low Se and Vit. E groups. The contents of total cholesterol and HDL-cholesterol In plasma were significantly higher in alcohol groups. 4. The contents of total lipid in liver were higher alcohol groups, and slightly higher values in low Se groups(L-groups) than other groups, also higher values in low Vit. E groups. Those of total glyceride in liver were significantly higher in alcohol groups, appeared highest values when alcohol was administrated in low Se and Vit. E groups. The increasing of total glyceride content was significantly effected by alcohol in low Se groups than that in C-groups.

• 한국식품영양학회지
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• 제29권6호
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• pp.962-970
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• 2016

Commercialized production of onion vinegar, which has biological activities formed through alcohol and acetic acid fermentation, requires standardization. The objective of this study was to determine optimal conditions of sugar contents ($11{\sim}15^{\circ}Brix$) and agitation rate (100~300 rpm) of fermenter in the alcohol-acetic fermentation for producing onion vinegar. The alcohol and total acidity contents increased, whereas contents of total sugars decreased during alcohol fermentation. Contents of alcohol of 13 and $15^{\circ}Brix$ reactants were about 8% in 36 hr and total acidities of all samples were below 0.2% in 60 hr. During acetic fermentation, total acidity increased with highest value at 9 days (3.2% in 100 rpm), 10 days (4.1% in 200 rpm) and 8 days (4.3% in 300 rpm), respectively. From these results, sugar contents ($13^{\circ}Brix$) were measured for alcohol fermentation and agitation rate (300 rpm) for fast fermentation method of vinegar. The contents of total phenols, flavonoids and quercetin in onion vinegar were 33.3 mg/100 g, 3.0 mg/100 g and 2.0 mg/100 g, respectively. Onion vinegar showed an antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium, Escherichia coli and Enterobacter aerogenes. Antioxidant effect of onion vinegar was 26.23% in DPPH radical inhibition and 58.58% in superoxide dismutase like activity, respectively. Fibrinolytic activity was 1.51 plasmin unit/mL in onion vinegar. In conclusion, onion vinegar processed by alcohol and acetic fermentation had nutritional values and potential biological activities.

• 한국식품과학회지
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• 제27권2호
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• pp.266-269
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• 1995

알코올 함량을 보다 신속하고 정확하게 측정하고자, 알코올 센서를 사용하였다. Alcohol oxidase를 glutaraldehyde로 nylon net에 고정화시킨 다음 산소전극에 연결하여 기질과의 반응에서 소모되는 용존산소 소비량의 변화를 용존산소측정기로 측정하여 알코올을 정량하였다. 알코올 센서의 최적조건에서 시판되는 각종 주류를 측정해 본 결과, 각각 맥주는 $4{\sim}5%$, 저알코올성 음료는 0.71%, 포도주는 10.06%, 청주는 16.12%, 소주는 25.71%, 탁주는 6.18%로 정량되었으며, 이는 가스 크로마토그래피로 측정한 값과 좋은 상관관계를 가졌다.

• 한국콘텐츠학회논문지
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• 제21권8호
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• pp.559-570
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• 2021

음주를 유발하는 사회환경요인 중 하나인 주류광고와 마케팅 규모는 매년 확대되고 있으며, 음주폐해 또한 그 심각성이 증가하고 있다. 본 연구는 성인 2000명을 대상으로, 주류광고, 주류 판촉마케팅 노출 경험이 음주동기, 음주수준을 매개로 음주폐해에 끼치는 영향에 대해 살펴보았다. 연구 결과 주류광고와 주류 판촉마케팅 노출 경험은 여성보다 남성이 더 높았으며, 음주동기, 음주수준, 음주폐해 또한 남성이 더 높게 나타났다. 주류광고와 주류 판촉마케팅 노출 경험은 음주폐해에 직접적으로 영향을 끼치며, 경험이 많을수록 음주폐해도 큰 것으로 나타났다. 또한 음주동기와 음주수준은 주류광고와 주류 판촉마케팅의 노출 경험이 음주폐해에 끼치는 영향을 부분적으로 매개하는 것으로 나타났다. 따라서, 음주폐해예방을 위해 음주 폐해를 발생시키는 사회 환경인 주류광고와 주류 판촉마케팅에 대한 규제를 강화하고 음주폐해예방을 위해 개인의 인식 개선 접근과 함께 환경적·제도적 차원에서의 개입이 유기적으로 이루어져야함을 제언하였다.

• 한국식품저장유통학회지
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• 제7권1호
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• pp.94-98
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• 2000

To produce liquor and vinegar using potatoes needs to liquefy and sacchrify potatoes . So selecting the efficient fermenter for proceeding these process successfully is very important . This study was investigated several fermenter and crush types of potatoes for alcohol fermentation. Final sugar contents was high in pottoes saccharificatiion by nuruk or crude enzyme. But pure enzyme and blucoamylase ended liquefaction and saccharificatiion within short ime. So complex type fermenter mixed several fermenters was superior to single type fermenter. Complexfermenter III using crude enzyme and glucoamyulase saccharificed excellently potatoes with 150% of water contents by treatment of 3 hours. Through alcohol fermentation using pressure steamed potatoes (PSP), it could be obtained 6.4% , 150%, of alcohol content and yield. However to perform a series process efficiently , crush steamed pottoes (CSP) was suitable. When it was fermented after saccharification using crush steamed potatoes and complex fermenter III, it could be obtained 6.6% of alcohol and 6.7% of acidity.

• 한국식품과학회지
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• 제17권3호
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• pp.146-154
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• 1985

사입시에 고추장 중량에 대해 4%(V/W)의 알코올을 첨가하여 무염 및 저식염의 고추장을 만들고, 그의 품질적 특징을 해석했다. 효소(${\alpha}$, ${\beta}$-amylase 및 protease)의 역가는 알코올 첨가시 식염농도가 낮은구에서 활성이 높았다. 수분은 각 시험구간에 큰차이가 없으며, 식염은 알코올 첨가구에서 숙성후기에 약간 높았다. 총당과 pH의 변화는 알코올 무첨가와 식염농도가 낮을수록 심하였으며, 적정산도는 알코올 무첨가시 현저히 증가하였으며, 식염농포가 낮은구는 담금초기에 급격히 증가하였다. 환원당은 알코올 첨가구에서 현저히 증가하였고 식염농도가 낮을수록 적게 증가하였다. 알코올 함량은 알코올 첨가시 큰변화는 없으나 알코올 무첨가구는 증가하여 2% 내외에 달하며, 식염농도가 낮은구에서 알코올 생성이 많았다. 총질소량은 큰 변화가 없으나, $NH_2$-N와 $NH_3$-N는 알코올 첨가구에 비하여 무첨가구에서 높고 식염량이 낮을수록 많았다. 고추장 숙성후 맛, 향기, 색 모두 알코올 첨가구가 우수하였고, 이때 식염농도는 대조구의 60%(고추장중에 5.1%)이었다. 따라서 감염고추장 제조시 알코올 첨가가 바람직하다고 본다.

• 한국식품저장유통학회지
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• 제9권2호
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• pp.179-183
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• 2002

본 연구에서는 옥수수의 무증자 알콜발효조건을 설정하고자 반응표면분석으로 알콜 발효조건을 모니터링하였다. 그 결과 무증자 발효에 가장 적합한 효모는 S. cerevisiae GRJ이었으며, alcohol content, brix, pH 및 총산에 대하여 회귀 분석한 결과, R2는 각각 0.8852, 0.9202, 0.8806 및 0.9940이였다. 최적 알콜발효 조건은 효소제 함량 0.18%, 가수량 180%(v/w)로 예측되었으며 최적 알콜발효조건에서의 예측값은 실제 값과 유사한 경향으로 나타나 실증이 검증되었다.

• 보건교육건강증진학회지
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• 제29권2호
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• pp.47-58
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• 2012

Objectives: The purpose of this study is to analyze contents of beer advertisements in Korea. Research has suggested the influence of alcohol advertisements on viewer's drinking behavior, attitude, and expectancies. Korea's policy on alcohol advertising relies on limited government regulation and self regulation among alcohol industries. This study is expected to lay a foundation for further discussion on regulating alcohol advertising in Korea. Methods: A total of 81 beer advertisements broadcasted between 2008 and 2011 were analyzed. The contents were categorized into themes (22 themes were used), models, and presentation techniques. Results: The themes most frequently appeared in beer advertisements were quality (66.7%), relaxation (44%), camaraderie (41%), and individuality (39.5%), respectively. Analysis of models revealed that most advertisements had more than three models (64.2%), and most of them were in their 20s (68%). As much as 82% of advertisements used celebrity models. Analysis on presentation techniques showed that 91.4% displayed drinking scenes, and 27% displayed gulping down the whole bottle or the glass. Finally, about 10% of ads showed drinking in hazardous situations such as during water sports. Conclusion: The results of the study reflect the minimal regulation of alcohol advertising in Korea. The need for joint effort by legislators, researchers, alcohol industries, and advertising agencies is discussed in order to establish healthier drinking environment.