• 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.

• Journal of the Korean Wood Science and Technology
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• v.16 no.4
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• pp.70-78
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• 1988

To separate and utilize the main components of hardwood (Quercus mongolica) by organosov pulping (ester pulping), chips were cooked at various conditions such as; the solvent ratio (acetic acid: ethylacetate: water, 50:25:25; 33:33:34; 25:50:25), maximum temperature (165, 170, $175^{\circ}C$), and cooking times (2, 2.5, 3 hr). The pulps were bleached by the sequences of CEDED, C/DEDED, PEDED. Lignin, sugars, and acetic acid were separated from black liquor and washing liquors. 1. The selective delignification at optimal pulp yield (43-45%) was obtained by cooking at acetic acid: ethylace tate: water ratio of 33:34:34 for 3 hr at $170^{\circ}C$. But in this case, kappa no. of the pulp was not reduced under 60 points. 2. Kappa no. of the pulp could be dropped by an acetone wash to remove reprecipitated lignin a t cooked pulp. 3. The unbleached pulps had a brightness of 45-50%, whereas the bleached pulps gave at 88-93% brightness. Tensile, burst, and tear strengths of the bleached pulps were lower than those of kraft pulp, especially in tear strength. The pulps which were bleached with CEDED sequence were higher in strengths than another bleaching sequences. 4. Lignin of 90-95%(lignin base on wood)was separated from black liquor and washing liquors, while the purified sugars and recovery of acetic acid were a low. An organic phase composed of acetic acid, ethylacetate, and water was separated to a two-phase system by proper adjustment of the solvent ratios.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.210-215
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• 1995

Korean medicinal herbs -sasam, gilkyung, jakyak, danggwi, hwangki and chunkung were soaked to the distillate of Korean rice wine for 75 days. The alcohol concentration of distillate, soaking media was adjusted to 45, 35, and 25% respectively with distilled water. Changes in alcohol concentration, pH, optical density, concentration of peoniflorin and decursin were analyzed. Quality of the final product was determined by sensory evaluation. Alcohol concentration was rapidly decreased but pH increased in 15 days and thereafter they showed slow decrease. Decrease of alcohol concentration was affected by the kind of herb and alcohol concentration of soaking media. The strongest effect was observed from danggwi and low alcohol concentration. Concentration of paeoniflorin and decursin, an index component of jakyak and danggwi respectively, showed the similar trend of decrease after increase to maximum concentration. From the sensory evaluation, the best overall quality was obtained from liquors made from 45% alcohol concentration. The quality was decreased in the order of sasam, jakyak, chunkung and hwanggi.

• Korean Journal of Microbiology
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• v.5 no.2
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• pp.43-54
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• 1967

The characteristics of enzymic sources and its effective uses concerned with brewing of Yack-Tack Joo which is traditional and popular liquors for all Korean have been studied. Results obtained are as follows; 1)Kock Ja (enrich of fungi and yeast produced in Korean brewery) is found to be weak in its liquifying(600U.) and saccharifying activity(1300U.), so that it is useful to conbine two factors effectively for better brewing. 2) The additional ratio of Kok Ja per materials is seems proper at line of 20 percent for better fermentation and the enzymic preparations inoculated of microorganisms in wheat bran is seems proper at 25 percent line. 3) Adding the enzymic preperation in which the strain Rhyzopus had been inoculated to the experimental mash at 5 percent per material, the rate of fermentation was revealed highest degree than those of else. 4) It is not proper to add a single Bun Kok in fermentation, as it produce much acid in mash during brewing. 5) However, the enzymic preparation composed of Asp usami and Rhyzopus sp. produced less acid in brewing. 6) The increasing of temparature in enzymic samples, temparatures of the mixtured Kuk(Kok Ja and enzymic preparation) are higher than those of single addition at the first stage in pre-fermentation, but there are no differences at the late stage of post-fermentation. 7) Amount of amino acids in the plot of enzymic prepation are found much more than those of single use at late stage of post-fermentation. In the plot of single use of Kock Ja, the amount was the most than else, the proteinase activity is strongest more than else. 8) In the brewing of Korean Tack-Yack-Joo, it is desirable less amount of acidity, more amount of amino acid, stronger liquifaction of starch and vigorous saccharification. Thren it was found that the application of two prepations(Kock Ja and Bun kok) is most effective to get moderate quality in Tack-Yack-Joo brewing.

• Journal of Ginseng Research
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• v.26 no.2
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• pp.74-78
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• 2002

To develop a new traditional ginseng liquor by using rice and ginseng, the physicochemical properties and overall acceptability of ginseng liquors made by addition of different concentration (1-8%) of ginseng in some kinds of rice mash were investigated and compared. The Ilpum-4 traditional ginseng liquor which was prepared by adding 4% ginseng into Ilpum rice mash showed the best acceptability in the sensory evaluation test and high ethanol content (15.6%), and its angiotensin-converting enzyme inhibitory activity and electron-donating ability were better than those of the other ginseng liquors. The Ilpum-4 traditional ginseng liquor contained 0.53% (w/v) of crude saponin and it was mainly composed of ginsenoside Rg$_1$.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.128-142
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• 2016

This study was carried out to investigate the effect of memory impairment in rats fed alcohol liquid diets. The rats were randomly divided into 4 groups. While the control(C) group received a diet containing 12% of the daily calories with isocarbohydrate, the other groups received a diet containing 12% of the daily total calories with 36% Soju (A), 25% Cynanchi wilfordii radix liquors (WA), and 25% Polygoni multiflori radix liquors (RA) for 6 weeks. After 6 weeks, ADH activity in the brain tissue of the Group A was found to be significantly lower than Group C but significantly higher than both Groups WA and RA(p<0.05). ADLH activity was revealed to be the highest in the Group WA (p<0.05). The concentration of acetaldehyde, a highly toxic metabolite, was the highest in the Group A, but its concentration decreased significantly if fed a liquid diet containing WA. The concentration of acetylcholine, which has a high correlation with memory impairment, was significantly lower in Group A, although Group RA group was the highest compared to the other groups (p<0.05). AChE activity of the Group A was higher than Group C but lower in Groups WA and RA (p<0.05).

• Journal of Food Hygiene and Safety
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• v.25 no.1
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• pp.24-29
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• 2010

This study was conducted to estimate the contents of heavy metals including lead, cadmium, arsenic and total mercury in alcoholic beverages in Korea. Concentration of Hg was analyzed by gold amalgamation method, using mercury analyzer, while concentration of Pb, Cd and As was analyzed by ICP-MS. Concentration (${\mu}g/kg$) of heavy metal in fermented liquors were; for Pb $9.9\;{\pm}\;8.4$(0~38.0), Cd $5.8\;{\pm}\;4.9$(0~5.4), As $28.6\;{\pm}\;19.4$(1~96.4), Hg $0.7\;{\pm}\;1.2$(0~10.6). Concentration (${\mu}g/kg$) of distilled liquors were ; for Pb $4.4\;{\pm}\;5.7$(0~29.3), Cd $2.0\;{\pm}\;2.5$(0~10.3), As $12.0\;{\pm}\;17.0$(0~95.6), Hg $0.2\;{\pm}\;0.3$(0~2.3). Concentration(${\mu}g/kg$ of other liquous were ; for Pb $7.5\;{\pm}\;5.1$(0~13.7), Cd $5.8\;{\pm}\;3.9$(0.6~11.2), As $25.2\;{\pm}\;39.0$(0.5~103.3), Hg $0.3\;{\pm}\;0.1$(0.1~0.5). The present study showed that difference of the amount of constituent in a same category of food are not affect to the content of heavy metals among them. The residual levels of takju, yakju, sake, beer, fruit wine, soju, whiskey, brandy, general distilled liquor, liquor, other liquors are within the maximum levels, prescribed by Korea food code. It is given that heavy metal exposure of Pb, Cd, As, Hg from consumption of alcoholic beverages (takju, yakju, sake, beer, fruit wine, soju, whiskey, brandy, general distilled liquor, liquor, other liquors) are less than 0.03%, 0.06%, 0.01%, 0.01% (mean) in provisional tolerable weekly intake (PTWI) respectively, indicated by FAO/WHO.

• Journal of the Korea Society of Computer and Information
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• v.21 no.5
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• pp.167-175
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• 2016

The volatile component analysis of 82 commercialized liquors(44 samples of single malt whisky, 20 samples of blended whisky and 18 samples of brandy) was carried out by gas chromatography after liquid-liquid extraction with dichloromethane. Pattern recognition techniques such as principle component analysis(PCA), cluster analysis(CA), linear discriminant analysis(LDA) and partial least square discriminant analysis(PLSDA) were applied for the discrimination of different liquor categories. Classification rules were validated by considering sensitivity and specificity of each class. Both techniques, LDA and PLSDA, gave 100% sensitivity and specificity for all of the categories. These results suggested that the common characteristics and identities as typification of whiskies and brandys was founded by using multivariate data analysis method.

• 한국신재생에너지학회:학술대회논문집
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• 2010.06a
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• pp.244.2-244.2
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• 2010

Biological conversion of biomass into fuels and chemicals requires hydrolysis of the polysaccharide into monomeric sugars. In this study, dilute sulfuric acid used as a catalyst for the pretreatment of rapeseed straw. Hydrolysis can be performed enzymatically, and with dilute or concentrate mineral acids. Dilute-acid hydrolysis of rapeseed straw was optimized through the utilization of combined severity. Evaluation criteria for optimization of the pretreatment conditions were based on high xylose recovery and low inhibitor contents in the hydrolyzates. In addition, this paper reports the compositional analysis of hydrolyzate liquors and solid residues, xylose and glucose mass balance closures, and digestibility results of the acid pretreated rapeseed straw.

• Proceedings of the Korean Fiber Society Conference
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• 2003.10a
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• pp.31-32
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• 2003

The fixation of reactive dyes onto cotton fabrics by means of dry heat treatment was examined in terms of water regain in fabrics. Dye liquors were applied to fabrics by ink-jet printer. The fixation strongly depended on water regain. At certain level of water regain the fixation showed stepwise increase. After this point the fixation reached to saturated value. The observed results were interpreted by the aggregation behavior of dyes and reactivity of hydroxyl group of cellulose depending on the amount of the surrounding water molecules. Urea molecules played a role of water at low water regain to increase the fixation.