• 한국식품과학회지
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• 제36권5호
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• pp.812-817
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• 2004

한국 전통약주와 기존에 암세포주에 대한 세포독성이 보고되어 있는 알코올 음료에 대한 항종양 세포독성을 비교하기 위하여 무증자 발효 방법으로 발효시키면서 한약재를 첨가한 전통약주I과 뽕잎, 메밀 등을 첨가한 전통약주II, 비교 시료로 적포도주, 백포도주, 맥주, 일본 청주 등에 대하여 연구하였다. 각 시료에 대하여 10-80배까지 단계적으로 희석하여 DLD-1, HepG2, K562, EMT6, LLC1에 처리하였을 때, 인체유래 대장암 세포주인 DLD-1의 경우 적포도주에서만 강한 세포독성이 확인되었는데, 전통약주I의 경우 그 농축액에서 DLD-1에 대하여 적포도주와 유사한 세포독성을 확인할 수 있었다. 나머지 4종의 암세포주에서는 10-20배 희석배수에서 적포도주, 전통약주I, 전통약주II가 세포독성을 보였으나, 각 암세포주의 종류에 따라서 세포독성은 약간씩 차이를 보였다. HepG2, K562, EMT6의 경우 10배 희석배수에서 모두 비슷한 세포독성을 보인 반면에 마우스 유래 폐암세포주인 LLC1의 경우에는 전통약주I과 전통약주II의 세포독성이 적포도주보다 우수한 것을 확인하였다. 본 연구의 결과에 의하면 이러한 항암효과는 전통약주에 존재하는 미지의 약리성분이 작용하는 것으로 판단되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제17권1호
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• pp.68-72
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• 2004

The effects of the addition of yeast on in vitro roughage degradability and methane production were investigated in order to clarify the effects of yeast on the rumen microbes and to establish methods of rumen manipulation. Three roughages (whole crop corn, rice straw and Italian ryegrass) were incubated for 3, 6, 12 and 24 h with or without dried beer yeast following the method described by Tilley and Terry. Using the same method, these roughages were incubated with or without yeast extract, albumin or purified DNA. In vitro methane production was measured with or without dried beer yeast at 12 and 24 h. The degradability of yeast was found to be 57 and 80% at 12 and 24 h, respectively. The rate of degradation of fraction b was 6.16%/h. There was a significant increase in roughage degradability at 6 h (p<0.05), 12 h (p<0.05) and 24 h (p<0.01) by dried yeast addition. The degradability of all three roughages was higher in the samples treated with yeast extract than in the no addition samples except in the case of rice straw incubated for 12 h. Nevertheless, the magnitude of increment was smaller with the addition of yeast extract than without the addition of yeast. With the addition of purified DNA, there were significant increases in roughage degradability at 6 h (p<0.01), 12 h (p<0.01) and 24 h (p<0.05); however, higher degradability values were detected in the samples to which albumin was added, particularly at 6 h. If the degradability values of the no addition samples with those of samples containing yeast, yeast extract, DNA and albumin were compared, the largest difference was found in the samples to which yeast was added, although it is worth noting that higher values were observed in the yeast extract samples than in the DNA or albumin samples, with the exception of the case of rice straw incubated for 24 h. Methane production was significantly increased at both 12 and 24 h incubation. The increment of roughage degradation and methane production brought about by the addition of dried beer yeast to the samples was thought to be due to the activation of rumen microbes. Water soluble fraction of yeast also seemed to play a role in ruminal microbe activation. The increment of degradability is thought to be partially due to the addition of crude protein or nucleic acid but it is expected that other factors play a greater role. And those factors may responsible for the different effects of individual yeast on ruminal microbes.

• 한국농공학회지
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• 제17권1호
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• pp.3677-3684
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• 1975

A newly devised dryer with heated air for the farm products, especially suited for high water content materials such as red pepper, Beer ground, each Vegetables, and Low water content materials such as Rough rice was tested for its thermal efficiency and drying mechanism, and the optimum conditions for each sample were established. In order to improve the present rural situation of drying farm products which entirely dependent upon natural solar radiation, a study upon an economic multi-parpose dryer was conducted. A series of drying tests were run first with red pepper which is one of the important cash crop in Korean farm. And successive series of tests were also run with such proaucts as garlic, sweet potatoes, green onion, radish, Beer ground and Rough rice. The results from the above experiment in drying system with heat dryer can be summarized as follows. 1. Drying duration could be shortened by the tempering effect in high water content crop such as red pepper and beer ground. 2. The color changes occured in around 20% water content in red pepper. The degree of color change was heavily affected by high temperature and short drying duration. 3. The drying condition of red pepper was most favourable at the temperature of 85$^{\circ}C$ in early stage and 80$^{\circ}C$ in middle stage and 75$^{\circ}C$ at the final stage, and with the air rate of 0.81㎥/sec and with sample amount of 200kg. 4. The drying condition of Rough rice(I.R.667) was most favourable at the templature of 40$^{\circ}C$ in early stage and 35$^{\circ}C$ in middle stage and final stage and with the air rate of 0.2㎥/sec and with sample amount of 75kg. 5. In order to prevent the color change of red pepper and to assure high efficiency in drying mechanism, it was necessary to lower the temperature as the time passes in drying process. 6. For vege tables, the drying rate were short in early stage and there was also tempering effect. However, for garlics, Constant drying rates through the early and final stages were observed and there were no tempering effects. 7. The drying condition or capability were as follows; Sample drying temp($^{\circ}C$) amount of material(kg) drying time(hr) Red pepper 85 200 9 Garlic 85 150 7 Sweet potato 85 200 6 Green Onion 85 200 4 Carrot 85 200 4 Radish 90 250 4 Rough rice(I.R.667) 35 75 4 Beer ground 90 320 3 Considering the above result of experiments, if this kind of dryers were distributed Korean farm and the optimun process were practiced in rural area, it would certainly help them improving the qualites of their product preventing their undue losses, and thus assuring an increase of Korean farm income and promotion of their living standards.

• 한국버섯학회지
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• 제5권2호
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• pp.59-64
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• 2007

라오스의 느타리버섯 수량과 품질을 향상시키기 위하여 볏짚, 왕겨, 볏짚과 왕겨의 혼합, 맥주박을 사용하여 균사 생장과 밀도를 조사한 결과는 다음과 같다. 라오스 찹쌀벼 품종의 볏짚 및 왕겨를 각각 기존 사용하고 있는 톱밥배지의 10, 20, 30, 40, 50, 60, 70, 80, 90%까지 각각 혼합처리 (V/V)하여 유리칼럼시험을 실시하여 균사의 생장과 밀도를 5일 간격으로 조사한 결과, 대조구 8.6cm/15일, 6.2cm/10일, 2.2cm/5일에 비하여 볏짚 및 왕겨를 각각 혼합함으로서 균사생장과 밀도가 현저히 좋았다. 볏짚 70%를 혼합하였을 때 13.5cm/15일, 8.8cm/10일, 3.2cm/5일로서 균사생장이 가장 좋았으며 균사밀도도 가장 높았다. 왕겨 40%, 50%를 혼합하였을 때 각각 10.1cm, 10cm/15일로서 균사생장과 밀도가 가장 좋았다. 볏짚과 왕겨의 비율을 2: 8, 4: 6, 5: 5, 6: 4, 8: 2로 각각 혼합처리(V/V)한 결과, 4 : 6의 혼합비율이 15일째에 각각 11.25cm로 가장 좋았고 다음이 5 : 5와 2 : 8비율이 좋았고, 6 : 4, 8 : 2 순으로 균사생장과 밀도가 대조구에 비하여 좋았다. 맥주박의 진흙 형 (S.T)과 효모 형 (Y.T)을 각각 10, 20, 30%까지 혼합처리 (V/V)한 결과, 균사생장은 두가지 형 모두 약간의 촉진효과가 있었고 균사밀도는 진흙 형보다 효모 형이 균일하게 좋았다.

• Journal of Applied Biological Chemistry
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• 제62권3호
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• pp.219-228
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• 2019

본 연구에서는 2006년부터 2016년까지 JMPR보고서 중 쌀과 보리의 농약 가공계수 자료를 고찰하였다. 쌀은 정조를 현미, 백미, 왕겨, 쌀겨 및 쌀밥으로 가공할 때 17종 농약의 가공계수를 비교하였다. 17종 중 acephate, methamidophos, glufosinate, quinclorac과 sulfoxaflor 5종 농약을 제외한 12종은 정조를 현미로 가공할 때 대부분의 농약이 감소하였고, 현미에서 백미로 가공할 때 농약이 일부 감소하는 경향을 보였으며, 도정과정 중 발생된 왕겨와 쌀겨는 농약이 농축되었다. Acephate 등 5종 농약은 침투성 농약으로 농약이 식품 내부로 침투되어 도정공정 중에 많은 양이 제거되지 않는 것으로 나타났다. 백미에 잔류된 농약은 물과 함께 가열하여 쌀밥으로 가공한 후 대부분 제거되어 농약 성분이 미량 잔류되었다. 보리는 통보리, 정맥, 분말, short, 맥아, 맥주, 겉껍질 및 겨로 가공 중 23종 농약의 가공계수를 비교하였다. 침투성 농약인 ethephon, pyraclostrobin, penthiopyrad, sulfoxaflor 4종을 제외한 농약은 통보리를 탈피하여 정맥으로 만드는 과정에서 대부분의 농약 성분이 감소하였다. 정맥을 침지시켜 만든 맥아의 경우 농약성분이 농축되었으나, 맥주로 가공할 경우에는 대부분 분해되어 미량의 농약만 잔류하는 경향을 보였다.

• 한국작물학회지
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• 제62권2호
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• pp.113-117
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• 2017

본 연구에서는 쌀맥주 가공에 적합한 쌀 품종을 선정하기 위해 연질미 품종인 한가루, 설갱과 초다수성 품종인 다산1호 및 안다의 품질특성을 살펴보고 이를 이용하여 쌀맥주를 제조한 후 가공특성을 살펴보았다. 원료 쌀의 수분함량은 연질미인 한가루 및 설갱이 각각 14.48 및 14.62%로 다산1호 및 안다보다 높게 나타났다. 단백질 함량은 다산1호 및 안다가 각각 8.11 및 8.12%로 다른 품종보다 높은 경향을 보였다. 아밀로오스 함량은 한가루 품종이 17.71%로 다른 품종보다 낮게 나타났으며, 환원당 함량의 경우 한가루 및 설갱이 다산1호 및 안다보다 높은 경향을 보였다. 경도 분석 결과 연질미인 한가루 및 설갱이 다산1호 및 안다보다 낮게 측정되었다. 쌀 품종별 맥주 제조과정 시 다산1호 및 안다의 경우 한가루 및 설갱보다 잦은 응집현상이 발생되어 연질미가 맥주 가공에 더 용이한 것으로 판단하였다. 쌀 품종별로 제조한 맥주의 알코올 함량, pH 및 색도 측정 결과 품종에 따른 유의적인 차이는 관찰되지 않았으나, 쓴맛을 측정한 결과 한가루 및 설갱으로 제조한 맥주가 다산1호 및 안다로 제조한 맥주보다 쓴맛 지수가 낮은 것으로 나타났다. 이상의 결과를 종합하여 볼 때 쌀 맥주를 제조할 경우, 일반미 보다는 연질미인 한가루 및 설갱이 적합할 것으로 판단된다.

• Asian-Australasian Journal of Animal Sciences
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• 제12권4호
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• pp.573-578
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• 1999

An experiment was conducted to investigate the effect of diet for growing-finishing pigs with high level of non-starch polysaccharides (NSP) from by-products on nitrogen excretion and nitrogen losses from slurry during storage. Sixteen commercial crossbred barrows of about 68 kg BW were randomly allotted to one of four diets. The control diet was formulated using tapioca and rice as basal energy sources. In the other diets, tapioca was replaced by either coconut expellar, rice bran or beer by-product. The diets differed mainly in the amount and compostition of NSP. After a 12-day adaptation period, urine and faeces were collected separately in metabolism cages for 9 days. Urine and faeces from the first four days were used to analyse the nitrogen partitioning. Urine and faeces from the last 5 days were mixed as slurry. The slurry was sampled at the end of the collection period and again after 30 days storage, to analyse for nitrogen to calculate the losses. Increasing dietary NSP reduced urinary nitrogen and nitrogen losses from the slurry during storage. The pigs fed the diet based on beer by-product excreted the most nitrogen via faeces and the least nitrogen via urine. Nitrogen losses from slurry of pigs fed the beer by-product were from 34 to 65% lower than from the other three diets. It is concluded that including NSP-rich by-products in the diet of growing-finishing pigs reduces urinary nitrogen excretion and nitrogen losses from slurry during storage.

• 한국식품과학회지
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• 제3권3호
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• pp.193-210
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• 1971

Reviewed biosynthetic pathways in green leaves of thiamine, riboflavin and folate as disclosed by the authors, and the regulatory systems operating on their biosynthesis and biodegradation as revealed since a potent inhibitory activity of ATP was found for the phosphatase reactions in 1965. Physiological roles of ascorbic acid in plant were evidenced by its higher content in green and flower leaves; the content in persimmon leaves for example was found ten or more times of that in citrus fruits. A close relationship existing between basic and development researches was illustrated by examples chosen from the author's researches. Examples cited were as follows; basic researches on vitamins were extended to the creation of thiamine enriched rice, to the growth promotion of rice plant by foliar application of thiamine, and to the use of ascorbic acid to prevent the appearance of beer cloudness; histological and biochemical studies on protein bodies in rice endosperm turned out amino acid enriched rice; techniques acquired in the studies on catalase were successfully employed for the utilization of single cell protein (MIPRON) for human food; conception of hybernation was led up to under-water or under-ground storage of cereal grains.

• 동아시아식생활학회지
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• 제20권1호
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• pp.11-19
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• 2010

This study was conducted to investigate consumer behavior and perception related to alcoholic beverages and Korean rice wines (yakju). Self-administered questionnaires were collected from 254 male and female adults in the Gyunggi-area of Korea. Male respondents were significantly more likely to drink more often, consume greater amounts and spend more on alcoholic beverages. Male respondents preferred, in order, soju, beer and wine. Female respondents preferred, in order, beer, wine and soju. Most of the respondents (69.2%) showed conservative consumption behaviors, and indicated they would drink a new product when it became popular. Flavor/taste was the most important attribute when selecting alcoholic beverages. The reasons for drinking yakju were "high quality" and "considering health". The most answered reason for low market share of yakju was lack of publicity and marketing.

• 한국식생활문화학회지
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• 제21권1호
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• pp.31-41
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• 2006

The purpose of this study was to examine the use of different sorts of Korean traditional liquor among male and female adults in Seoul and Gyeonggi province, their awareness of them and their preference in an effort to discuss what problems Korean traditional liquors were faced with and how they could gain popularity among people in general. First, It is investigated of drinking frequency by gender, 51.3 percent of the male adults drunk once or twice a week, and 33.2 percent of the female adults drunk once or twice a month. Thus, the men drunk more often than the women. By age, the adults who were in their 20s and 30s were far different from those who were in their 50s above in drinking frequency. Second, regarding what kind of liquor they enjoyed, the men enjoyed Soju the most, followed by beer and traditional liquors. The women enjoyed beer the most, followed by Soju and wine. The favorite liquor of the men was Soju, followed by beer and traditional liquor, and the women most liked for beer, followed by wine and Soju. The female adults preferred low-proof liquor more than the male adults. Third, concerning their awareness of traditional liquor, Andong-soju was most widely viewed as traditional liquor, which were followed by Munbaeju, Gyeongju-gyodongbeopju, Gyeongju-beopju, Gukhwaju, Ssal- makgeolri, and Geumsan-insamju. Overall, they were rarely aware what traditional liquor was. Fourth, as to purchase experience, the men and the older people had more experience to buy traditional drinks than the women and the younger ones. Fifth, as for anju (dishes for traditional drinks), they believed that panfried food and Kimchi should be served with coarse liquor. Panfried and streamed dishes were considered to be good complements to Takju (rice wine) and Cheongju (clear strained rice wine), and pot stew and soup were looked upon as good complements to distilled liquor. The above-mentioned findings illustrated that in order to step up the development of the traditional liquor industry, perpetual research efforts should be put into adding new tastes to unique traditional liquor drinks. And it's required to commercialize those drinks, and multiple P.R. and marketing strategies should be prepared to promote their sales.