• Textile Coloration and Finishing
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• v.19 no.6
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• pp.12-20
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• 2007

Four kinds of natural dying solutions (natural colorant extracts)were obtained by extraction from sappan wood, black tea, peony, and clove using water as extracting solvent at $90^{\circ}C$ for 90 min with liquor ratio (solid natural colorant material/solvent water, weight ratio) of 1/10. The dyeing, colour fastness and deodorizing properties of fabrics (cotton, silk, and wool fabrics) dyed with natural colorant extracts were compared. It was found that these properties were significantly dependent on the concentration of extracts, the structure of colorant, and the kind of fabrics. The K/S value of dyed cotton fabric increased in the order of peony < sappan wood < clove < black tea, however, the values of dyed silk and wool fabrics were in the order of peony < sappan wood < black tea < clove. Colour fastness (light, water, and perspiration fastness) was in the range of 3 - 5 grade except for sappan wood. The deodorizing performance of fabrics dyed with various natural colorants extracts was in the range of 56 - 99%. The deodorizing performance increased in the order of peony < black tea < sappan wood < clove. Especially, the deodorizing performance of all fabrics dyed with clove was found to be the highest at 98-99%.

• Journal of the Korean Society of Food Culture
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• v.7 no.1
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• pp.19-23
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• 1992

Jindo Hongju is a traditional liquor in Jindo island of Korea. The characteristics of Hongju are its unique flavour by fermetation and red color of gromwell(Lithospermum erythrorhizon) root. However, the evaluation of red pigment is different from one manufactures to other manufactures and from place to place, also the standard method is not established. An attempt has made to compare the quality of gromwell root from different places and to standardize the extracting method. The results obtained from this study are summerized as follow, The chemical properties and composition of gromwell root from Jindo and other areas were compared. There were no difference among the samples in moisture content, content of naphtoquinone derivatives and absoption spectra. These results indicate that the pigments from Jindo and other region products seems to be the same quality. For efficient extraction of gromwell pigment, more than 40% ethanol as solvent and at least 10 hours extraction time was required. According to the visual test for Hongju pigment, the most preferable color was that it shows absorbance of 1.0 (contents of shikonin was 3.90 mg/45% EtOH 20 ml). From this visual test it can be proposed that the may be applied absorbance at 1.0 for the quality control of pigment.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.183-186
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• 1992

Jindo Hongju is a traditional liquor in Korea. The characteristic of Hongju are its unique flavour and red color which is extracted from the root of gromwell (Lithospermum erythrorhizon). It is due to these color and flavour that Hongju attracts visual charm. However, the commercial value of Hongju is reduced because of the discoloration of red pigment during storage. Therefore, factors which cause the discoloration of red pigment and methods to prevent discoloration were investigated. The results obtained from this study are summarized as follows. The factors that cause the discoloration were visible light, temperature (beyond $40^{\circ}C$), pH (above 10) and inorganic ion ($Cu^{2-}$). Among all the additives added, Cystein (100 ppm) was the most effective inhibitor of pigment discoloration.

• KSBB Journal
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• v.30 no.1
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• pp.33-37
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• 2015

Recently, several health benefits of rice wine, makgeolli, were known due to the interest on the traditional Korean liquor and the researches on the rice wine are increasing. Organic acids produced during the process of rice wine fermentation play important roles in the taste and flavor. In this study, we have examined the optimal conditions for lactic acid production in rice koji as a carbon source. Skim milk was also used as a supplementary ingredient for the optimization of lactic acid fermentation. Bacterial growth of Lactobacillus sakei was monitored under this condition. The pH, acidity of the culture and the ethanol tolerance of this bacterium were also tested. Through these experiments, we were able to optimize the growth condition of lactic acid bacteria by the addition of skim milk. This was also able to affect the change of pH, acidity, sugar concentration and alcohol tolerance, which might contribute to the improvement of the quality of rice wine. The optimal condition for the growth was 2 days with 10% (w/v) of skim milk concentration. With these results, it was confirmed that rice koji was an effective carbon source for the growth of lactic acid bacteria.

• Textile Coloration and Finishing
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• v.22 no.2
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• pp.101-109
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• 2010

The objective of this study is to investigate the characteristics of natural indigo dyeing of cotton fabric. Reduction and dyeing were carried out by one-step process using an infrared dyeing machine at the liquor ratio of 1:100, and subsequently oxidation and washing in water were followed. Dye uptake was increased with the increase of indigo concentration. Over the full range of dyeing tests, the dyeing condition was optimized to $40^{\circ}C$ for 40min. For most of dye concentrations, the cotton fabrics showed mainly PB color. Maximum K/S value was shown at 4g/L of sodium hydrosulfite concentration and the color strength increased with the increase of dye concentration. Value(lightness) decreased with the increase of dye uptake irrespective of mercerization or reduction method, while the mercerized cotton showed two times higher dye uptake than the untreated cotton. Whereas hue of the untreated cotton showed large decrease of P character(5.6~3.5 PB) with the increase of dye uptake, that of the mercerized cotton increased P character(4.7~5.5 PB). Irrespective of mercerization, value and chroma decreased with the increased of dye uptake. In addition, the untreated showed lower chroma than the mercerized cotton. In the case of traditional reduction, hue of the untreated cotton was changed very little with the increase of dye uptake. For hydrosulfite reduction, P character decreased with the increase of dye uptake. The difference of hue value was small with the change of reduction method(hydrosulfite reduction or traditional fermentation). Color character was not influenced by the changed maximum absorption wavelength. Washing fastness showed 4~4/5 shade change rating without any staining. And dry rubbing fastness was good at low color strength. The bacterial reduction ratios of dyed cotton fabric were also increased.

• Journal of Korea Foresty Energy
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• v.22 no.3
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• pp.43-48
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• 2003

Black liquor staining for the development of natural color of bleached Hanji caused problems of discoloration and degradation. This study was carried out not only to complement these problems but also to develop natural dyeing method that was similar to the color of unbleached Hanji, through the dyeing of rice straw extractives. The dyeing properties of Hanji were influenced more by dyestuffs extraction method than extraction and dyeing time. Dyeing ability of hot water extractives was superior to cold-water extractives. Without the relation to the time of extraction and dyeing, the color of Hanji dyeing hot water extractives were similar to the control, and the color of Hanji dyed for 45 min with hot water extractives that extracted for 120 min, were almost same as the control. As natural dyestuffs, hot water extractives of rice straw showed that excellent dyeing ability for the development of various natural colors similar to unbleached Hanjis.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.191-205
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• 2012

Due to a surplus of rice on the market, there has been a growing interest in developing better processed rice products, especially rice liquor or spirits which are popular and have a large market value. In this study, Takju was made with different varieties of rice and rice powder particle sizes, after which a taste survey was performed and measurements were taken on the characteristics of Takju including the temperature of the fermenting material, sugar content, alcohol content, acidity, amino acid types, colors, etc. The varieties of rice used in the study included Chucheong, Hiami and Anda. The temperature of the brew for each kind of Takju reached its highest point 48 hours after preparation. Differences among rice varieties were only apparent in the acidity and taste evaluations. The acidity was found to be highest with Anda, followed by Chuchoeng and Hiami. Chuchoeng had the highest taste evaluation scores. With regards to particle sizes, the alcohol content and acidity were found to be highest with coarse rice powder while ultra fine rice powder showed the highest fermenting temperature, sugar content, acidity, amino acid type, pH level, color and taste scores right after preparation. The results of this study suggest that among the kinds of Takju made from different rice varieties and particle sizes, the one made from Chucheong ultra fine rice powder is the most preferable over other variations.

• Applied Biological Chemistry
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• v.45 no.2
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• pp.59-65
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• 2002

Different amounts of the Opuntia ficus-indica var. saboten fruit were soaked in different alcohol concentrations of a Korean rice wine distillate for 4 months. Changes in pH, brix degree, contents of reducing sugar and polyphenol compound, alcohol concentration, turbidity, and color were analyzed during the soaking period. Quality of the final product was determined through the analysis of the volatile flavor compounds and sensory evaluation. During the soaking periods, pH, alcohol concentration, and contents of polyphenol compound decreased, whereas the content of reducing sugar increased. These changes were affected more by the content of the fruit than the alcohol concentration of the soaking media. Turbidity of the wine increased with higher fruit contents, while the increase of alcohol concentration resulted in the turbidity decrease. As the soaking period increased, lightness and yellowness increased but redness decreased. Acetaldehyde, acetyl acetone, ethyl alcohol, guaiacol, thymol, and acetic acid phenyl ester were detected in all liquors. Significant differences in all sensory attributes test were shown by six experimental groups (p<0.05), and the best overall acceptability was obtained from the liquor made of 67% fruits and 30% alcohol concentration.

• Korean Journal of Heritage: History & Science
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• v.50 no.2
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• pp.94-115
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• 2017

'Arirang folk song in the Democratic People's Republic of Korea' was inscribed to the Representative List of the Intangible Cultural Heritage of Humanity in 2014 and 'Tradition of kimchi-making in the Democratic People's Republic of Korea' followed in 2015. It is presumed that North Korea was influenced by the Republic of Korea inscribing 'Arirang, lyrical folk song in the Republic of Korea' to the list in 2012 as well as 'Kimjang, making and sharing kimchi in the Republic of Korea' in 2013. These cases show the necessity (or possibility) of cultural exchanges between the two Koreas through UNESCO ICH lists. The purpose of this article is to explore the possibility of inter-Korean cultural integration. Therefore, I would like to review UNESCO's ICH policy and examine the ways of cooperation and joint nominations to the Representative List of Intangible Cultural Heritage of Humanity between the two Koreas. First, I reviewed the amendments to the laws and regulations of the two Koreas and how the two countries applied the UNESCO Convention for the Safeguarding of the Intangible Cultural Heritage. Although the cultural exchange is a non-political field, given the situation between South and North Korea, it is influenced by politics. Therefore, we devised a stepwise development plan, divided into four phases: infrastructure development, cooperation and promotion, diversification, and policymaking and alternative development. First a target group will be needed. In this regard, joint nominations to the Representative List of the UNESCO Intangible Cultural Heritage of Humanity will be suitable for cooperation. Both countries have already started separate nominations on shared ICH elements to the UNESCO lists. Therefore, I have selected a few elements as examples that can be considered for joint nominations. The selected items are makgeolli (traditional liquor), jang (traditional soybean sauce), gayangju (homebrewed liquor), gudeul (Korean floor heating system), and jasu (traditional embroidery). Cooperation should start with sharing information on ICH elements. A pilot project for joint nomination can be implemented and then a mid-term plan can be established for future implementation. When shared ICH elements are inscribed on UNESCO ICH lists, various activities can be considered as follow-ups, such as institution visits, performances, exhibitions, and joint monitoring of the intangible cultural heritage. Mutual cooperation of the two Koreas' intangible cultural heritage will be a unique example between the divided countries, so its value will be recognized as a symbol of cultural cooperation. In addition, it will be a foundation for cultural integration of the two Koreas, and it will show the value of their unique ICH to the world. At the same time, it will become a good example for joint nominations to the Representative List recommended by UNESCO.

• 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.