전통안동식혜의 제조법을 계승보존하고 제조공정 및 상품성을 높여 보다 우수한 가공식품으로 개발할 목적으로 L. delbreuckii를 이용하여 안동식혜를 제조하였다. L. delbreuckii를 이용하여 안동식혜를 발효시켜 저장하는 동안 안정제에 의한 침전 억제효과와 관능검사, 생균수와 산생성균수 및 점도의 변화를 조사하였다. 안동식혜를 저장하는 동안 쌀표면과 내부를 전자현미경으로 관찰하였다. 안정제의 침전억제효과는 Na-alginate가 가장 우수하였다. 침전안정제를 넣어서 관능검사를 한 결과 균질화하지 않은 식혜의 경우는 Na-alginate를 0.1에서 0.15% 첨가하였을 때, Carrageenan은 0.05% 첨가했을 때 가장 맛이 우수하였다. 식품안정제의 종류 및 첨가농도간의 상호효과는 침전안정제의 종류간에는 통계적 유의성이 없으나 첨가농도간에는 유의성이 있었다. 식혜의 현탁안정성을 증진시킬 목적으로 안정제를 첨가하여 숙성시켰을 때 CMC, Na-alginate는 2일째, Carrageenan은 비균질화한 식혜는 2일에서 4일째 균질화한 식혜는 1일째 최고의 점도를 나타내었다. 젖산균수는 2일째까지는 급속히 증가하여 3.2×108/ml였으나 20일째는 3.0×107/ml로 감소하였다. 식혜의 숙성중 전자현미경으로 밥알의 표면 및 단층을 관찰한 결과 시간이 지남에 따라서 구멍이 생기고 내부가 빈 형태의 세포벽만 남았다. L. delbreuckii를 첨가하여 안동식혜의 제조시 젖산균의 증식이 급격히 일어나므로 해서 숙성이 빨라 제조시간이 단축되고 상품의 균일성이 있으며 관능검사의 결과 맛도 좋았다.

본 연구에서는 전통적 강정 제조법을 표준화하기 위하여 주재료인 찹쌀의 수침기간과 익힌 찹쌀 반죽의 교반시간에 대한 최적수준을 결정하였다. 찹쌀의 흡수율은 수침 2시간 후에 거의 최고치에 달하였으며, 그 이후에는 거의 일정한 경향을 보였다. 수침 7일의 수침액은 가장 낮은 pH를 나타내었고 찹쌀 수침액의 환원당량은 수침기간이 길어짐에 따라 증가하였다. 강정의 팽화율은 수침 5일에서 가장 높았으며 교반횟수가 증가함에 따라 감소하는 경향이었다. 반응표면방법을 이용하여 관능검사 결과로부터 처리요인의 최적수준을 다음과 같이 결정하였다 : 강정 제조시 찹쌀의 최적 수침시간은 7일, 익힌 찹쌀 반죽의 최적 교반시간은 4분(40회/분).

국민소득과 문화수준의 향상에 따라 식생활 양식이 변화되어 가정에서의 안동식혜제조는 점차 사라져 가고 있다. 그러므로 전통안동식혜의 제조법을 계승보존하고 제조공정 및 상품성을 높여 보다 우수한 가공식품으로 개발할 목적으로 안동식혜로부터 분리 선발한 균주와 종균협회에서 분양받은 젖산균들을 첨가하여 안동식혜를 제조하였다. 안동식혜의 숙성과정 중 성분분석 및 관능검사를 실시하여 가장 우수한 L. delbreuckii를 선발하였다. 안동식혜에서 분리한 균은 초기에는 Lactobacillus의 간균이 많았으나 시간이 지남에 따라서 Streptococcus의 구균이 많았다. 숙성기간동안 일반성분의 변화는 조단백질의 함량은 주발효 기간인 4일까지는 증가하였으나 그 이후로는 차차 감소하였고 pH는 급격히 감소하여 2일째 4.20이었으며 총산은 2일째 0.38이었으며 그 후 조금씩 증가하였다. 총당은 시간이 경과함에 따라 점차 증가하였다. 유리당의 조성은 maltose를 포함하여 6종류였으며 또한 미확인 물질도 1개 검출되었다. Maltose의 함량은 4일까지 증가하여 76.4%였으나 그 후로는 감소하였다. 아미노태질소는 시간이 경과할수록 증가하였으며 2일째 38.5mg%였으며 이며 식혜의 맛이 가장 좋았다. 암모니아태질소와 수용성 및 염용성 단백질은 시간이 경과함에 따라 점차 감소하였다. 주요 유리아미노산은 proline 및 aspartic acid였으며 methionine은 시간이 경과함에 따라 점차 증가하였으나 lysine은 오히려 감소하였다. 수용성 및 염용해성 단백질의 아미노산 조성은 glutarmic acid 및 aspartic acid의 함량이 가장 많았다. 염용해성 단백질의 경우 arginine은 시간이 경과함에 따라 점차 증가하였다. 지방산의 조성은 linoleic acid 및 oleic acid가 주요지방산으로 총지방산의 90%이상을 차지하였으며 palmitic acid는 시간이 지남에 따라 점차 증가하였다. 효소의 활성은 acid protease와 liquefying amylase는 숙성 4일째, saccharogenic amylase 와 lipase는 숙성 2일째 가장 높았다.

The purpose of this study is to come to an understanding of the composition methods used in Korean Traditional Music and with it a finding of a new vocabulary for the subject with a comprehensive meaning. The history of music is the history of creativism. There are many different theories to the origin of music but one point we can be sure of is that humans created music. There also may be various theories as to what or how music was made, but there is no question that humans made it sung it, and performed it. And as we can sure that the history of Korea is the history of Koreans, I believe that at the beginning point of Korean history, music was made and that that music was played. But music can only be understood through written records if any were left, whether or not in the literal or illiteral era, if there was no system for writting down music and other records left of it, we am never know of that music. Korea did not develop a written language until a later period but even with having the use of Chinese letter, the music from ancient 15th century B.C. to 1st century B.C.(Era of three Kingdoms), and from 918 to 1392 (Koryo peiod) cannot be examined nor will its form ever be understood. Although Solmizationd(內譜) was used during the Koryo period the writting of it was incomprehensible. Also Letter Notation(律字譜), and High-Low Letter Notation(工尺譜)was used to record Chinese Ceremonial Music(雅樂) and Popular Chinese Music(唐樂) but being also incomprehensible and it not being Korean music, these have been excluded from my studies. 1392, the founding year of the Yi Dynasty is the first time one is able to study the musical forms in Korean Traditional Music, In 1443, King Se Jong(1419-1450) developed the Hun-Min-Jung-Um(訓民正音), the Korean alphabet, and in 1447 created a complete system for recording music, the Mensural Notation System(井間譜). It was developed to write down Native Korean Music(鄕樂) and through these written records we are able to analyze the forms in music from the beginning of the Yi Dynasty. Thus in studying the composition methods in Korean Traditional Music, the most appropriate material for reference would be the first written records left in this era. The purpose of this study is to analyze the music from 1392 when Yi dynasty began, to 1450 the era of King Se Jong in order to further understand the composition methods of their time. In this era, there was no completely separate system for composing a new piece of music. Koryo songs and some of musics from <Poonga 12 Sibo>(風雅12詩譜) a part of 「Uire KyungJun Tonghae」 (儀禮經傅通解)written by a Chinese named Joo-Hee(朱熹), was used as a base, piece for composing all new tunes. <Poonga 12 Sibo> is a collection of songs using text from Sikyung (詩經) which is one of Confucian Scriptures and these songs have been passed through from the Chinese Tang Dynasty(618-907) to Song Dynasty(960-1279). Therefore, we can conclude that the songs of <Poonga 12 Sibo> are Chinese. I have analyzed 8 pieces composed using <Poonga 12 Sibo> as their base pieces. These 8 tunes were written before the Se Jong era and have maintained the characteristic of the Chinese 7 tone system. But I have changed the notes of the Chungwhangjong(潢鐘)and Chungtaeju(汰簇) in 12th Yul(律) down one octave, changed the starting note to Hwangjong(黃鐘), and the ending notes to Taeju(太簇) - Hwangjong(黃鐘) as in the Korean system of downward movement for its ending form. There are all together 12 songs in the <Poonga 12 Sibo> and of these, I have taken <NokMyung>(鹿鳴)<HwangHwangJaWha> (皇皇者華) <UhRyuh> (魚麗) <NamSanYuDae> (南山有壹) as the originating base pieces and have composed 8 new ones <SuBoRok>(수보녹)<SuMyungMyung>(受明命)<HwaHwangUn>(荷皇恩)<YoongAnJiAk>(隆安之樂)<HyuAnJiAk>(休安之樂)<MunMyungJiGok>(文明之曲)<MuYulJiGok>(武烈之曲) and <GunChunJung>(覲天庭) with new lyries. Illustration 1 shows the relationship the base pieces and new songs. Illustration 1 ◁표 삽입▷(원문을 참조하세요) All thd songs in the <Poonga 12 Sibo> are long so they have used either one movement in each song or if the movement is too short, have used 2 to 3 movements. As a method of composing, they have either contracted the original piece or have used all of a melodic line to create the new piece. Before the SeJong era, the Chinese <Poonga 12 Sibo> was generally used as the base music for creating new compositions but King Se Jong used only Koryo songs of native Korean music (鄕樂曲) to base new songs. Using <chung San Byul Gok> (靑山別曲) as the base reference music <Nab Shi Ga>(納氏歌)and<Hyu Myung>(休命) were composed; with <Suh Gyung Byul Gok>(西京別曲) the <Jung Dong Bang Gok>(靖東方曲) was written ; with <Han Lim Byul Gok> (翰林別曲) came <HwaSan Byul Gok> (華山別曲); <Man Jun Choon> to <Soon Ung> (順應) <Poong Ib Song> (風入松) to <Yoong Hwa> (隆化); <Ssang Hwa Gok> (雙花曲); to <Jung Myung> (貞明); <Ga Shi Ri> (가시리) to <Hyung Gwang> (亨光); <Ya Shim Sa> (夜深詞) to <Bo Yae> (保乂) ; and with <Sa Mo Gok> (思母曲) wrote <Chang Hwi> (昌微). Illustration 2 shows the relationship of Koryo songs and the new songs based on them. <Illustration 2> ◁표 삽입▷(원문을 참조하세요) <Hwa San Byul Gok> was written by using all of <Han Lim Byul Gok> and <Yoong Hwa> was composed using only a part of <Poong Ib Song>; s melodic line. The rest of the pieces used parts of their base piece's melodic lines and supplemented changed lines to create the new songs. Some of these changed lines are completely altered and only keep minimal characteristics of the base melodic line and rather than to call it a changed version of the base piece, we might call it a completely original line. Also the structure of the pieces can be divided into two forms - contraction and expansion. The two methods of composing were either to use all parts or some parts of the original piece, and in the case of using only some parts, the added changed lines would make it difficult to establish any reference to the base piece, also bringing about the expansion and contraction of the forms. I have analyzed 18 pieces composed from beginning of the Chosun era (Yi Dynasty)to the SeJong era and have organized their composition methods. 8 new pieces composed using <Poong 12 Sibo> as the base music are its strophic form and the pieces asing Koryo songs as their base are in through composed form. A point to be aware of is that even when using the Chinese songs as the base piece, the new compositions always were written reflecting the Korean musical styles and during the King SeJong era, when independence was strongly stressed, they not only chose only Koryo songs for their base pieces but having supplemented she new compositions with varied melodies and so on. They showed beginning signs of creativism in composing new and original pieces without being bound to original melodic lines or the base piece itself. Of course, in Korean traditional music, the 'act of composing' did not just begin in the Chosun era. But in reaching my objectives in understanding of composition method, by having chosen mateial from this period not only can we understand the essence(substance) of the music itself but because so many new pieces were composed in the beginning of the Chosun era that these pieces are the first and the oldest material we have that can be used for references. In order to understand the degree and the position that the composition methods used from end of the 14th century to middle of the 15th century (SeJong era) holds, I have compounded the beginnings of composition activities in the western music history. The beginning of western composition can be summarized by trope and sequence. Sequence can be considered to be a derivative of trope so I'11 deal only with troping. Trope can be divided largely into 3 sorts ; one is to take the original melody and melismatize it ; two is to place its text differently; three is to use both methods at once; but there is also a variety of other methods too complex to include in these divisions. Also when writting a new piece, sometimes a part of the original melody line is inserted into the new piece and/or is placed at beginning of the new piece. Troping uses mostly only the given piece or a given line. This was a method of composing used since the 9th century but coming into the 12th century the insertion or supplementation of parts or lines gave way to the creating of new lines at one's will. The difference between the western troping method of using the given melody or a given piece as the base piece with that of Korean traditional method is that although the composition method used in the Chosun era was that of being able to use the given music or line as a reference piece but the note itself and the ending styles could be changed and that many changed lines to supplement the new piece. The second objective study is to be able to find the most appropriate vocabulary in naming the activities and methods related to creating and composing of Korean traditional music. The reason is that music whether traditional or being written in the present are all tailed 'composing' and there is a need to reorgnize these different ideas. As stated above, in the beginning of the Chosun era the method of composition was that of using a base (reference) piece to create a new piece. So, from the position that this method is different from the method of creating a completely separate and independent music. 1 come to introduce the word 「Formation」 (形成) as a new word to describe the composing method of Korean traditional music. The reason 1 conclude to use the word 'Formation' is that not only from the understanding of the music in the Chosun era as described above, but from the viewpoint of history, the various music forms such as San-jo. Pan-so-ri etc. that are included all have the qualities of having 'Formation', thus giving me reasons to qualify this word. The word 「Formation」, as in the past performers, is the creative action according to die performer, and composition is the creative action according to the composer. I summarize that these are the two creative actions related to Korean traditional music. This study being the very first in analyzing the composition methods in Korean traditional music, I conclude my thesis with the beginning of my studies in composition methods of the Korean traditional music.

The flavor and organoleptic properties of Hongju prepared by Kokja and Koji method were tested. There was no great difference of total acid in Hongju with different fermentation methods. The alcohol content of Hongju prepared by Koji method was higher than that of Kokja method and methanol content was very little as about 0.02~0.03 mg/ml in all samples. The aldehyde content was 7.5~32 mg% and fusel oil was higher in Hongju prepared by Koji method than that of Kokja method. As the result of sensory evaluation, new Hongju, S-N prepared by Kokja method with wheat and rice was to be best quality.

This study was conducted to establish traditional manufacturing process of Hongju, a traditional spirit by traditional Kokja and Koji method based on different materials. In the fermentation process, the changes of temperature, pH, total acid, alcohol, total sugar and microflora in mash were analyzed. During the whole fermentation period, the temperature in mash made by Kokja method was reached to 30℃, and that of Koji method was reached 33℃. There was no significant difference in pH by different treatments and the initial pH in Koji method was pH 6.0 and the final pH was 4.0. The content of total acid was higher in mash processed by Kokja method than that of Koji method. Alcohol content was higher in mash processed by Koji method. The content of total sugar in all samples were reduced gradually according to progress of fermentation. Yeast populations in all samples were increased up to 6 days of fermentation and then decreased gradually. Lactic acid bacteria were increased until 3 days of fermentation and then decreased until the fermentation completed.

한국의 김치와 일본의 지물(漬物), 그리고 한일양국의 젓갈류는 공통(共通)의 전통식품이다. 이들 식품을 식품학적 관점에서 비교, 검토하는 것은 한일양국간의 식문화의 공통성과 상위성 그리고 독자성을 파악하는데 중요하다고 보아 금번 이들 전통식품의 무기질을 분석, 비교 검토했다. 1. 한국의 김치 중의 식염농도는 1.8%이고 일본지물(日本漬物)는 1.8~5.3%(저농도 조미지물(漬物) : 2.8%, 일본산김치 : 1.8%, 간장지물(漬物) : 5.3%)이다. 2. 김치의 Na/K치는 1.7이고 지물(漬物)의 Na/K치는 2.6~27.3(저조미농도지물(漬物) : 4.6, 일본산김치 : 2.6, 간장지물(漬物) : 27.3)이다. 3. 김치는 지물(漬物)보다 식염이 적고 Na/K치가 낮으므로 고혈압의 원인이 되는 식품으로 볼 수 없는 것으로 사려된다. 4. 김치 중의 K, Ca, Mg는 지물(漬物)보다 현저하게 높다. 5. 김치 중에는 어개류를 통해 들어온 Ca량(量)이 높고 지물(漬物)에는 식물성식품에 의한 Ca이 들어 있다. 6. 한국의 젓갈은 일본에 비해 식염과 Na양이 많고 Na/K치도 높다. 이상의 결과에서 양국간에 유사성이 보이는 김치와 지물(漬物)에서 그 재료와 식습관상의 차이점이 나타났고 김치는 다양한 식품이 혼합되어 복합적인 맛을 내나 일본은 단순, 단백한 맛을 기호하는 각각(各各)의 특징이 보이고 있다.

This study was surveyed the Preference for the Korean Traditional Food. 500 wives residing in Seoul, Kyngkee, Kangwon region, and 150 cookers of Korean Restaurants in Kyugin region were sampled randomly. The results were as follows; 1. The concept of the traditional food was 53.5% in more 「excellent than that of overseas」, 59.8% in 「excellent and delicious」, 78% in 「the need for the partial development of fastfood」. 2. The present viewpoint of traditional food was 78.7% in preference for korean food, 81.3% in preference for boiled rice and podrridge at breakfast, Soy-Sauce and Kimchi of home-making was highly marked in 65.9, 96.1% respectively. The kinds of traditional food descended to home were rice cake (dduk), shikke, kimchi, stuffed bun (mandu), fruit punch in the order named. Korean kookies and beverage were preferred, but they were very difficult in making at home. Therefore 50.8% of the answered bought them at market. The preferred korean kookies and beverage were shikke, yakgwa, sujunggwa, gangjung, fruit Punch in the order named. 3. When dined out, 65.6% of the people made much of 「preference」. In the case of few side dishes, 34.1% answered using fast food. 4. 「Preferrence」 for boild rice and podrridge was generally high, but 「frequency」 was low. Both 「preference」 and 「frequency」 of sauce and stew were high. 「Preference」 for traditional beverage was low on the whole. Therefore we must activate the unknown kinds of traditional beverage earnestly. 5. The need of education about the traditional food at home & school was very high. 6. The answers of the cookers in Korean Restaurants could be summarized as; 1) The Korean traditional food was relatively excellent (54.3%). 2) The taste of food ought to be shown food stuffs property (65.8%). 3) In order to cultivate the professionals, the systematic education should be enforced.

경상도지방의 전통적인 등겨장제법을 조사하고 10종의 시료를 채취하여 성분분석 및 관능시험으로 품질을 평가하였다. 등겨장의 맛을 좋게 하기 위하여 부원료는 적당량의 콩 등을 첨가하여 주로 자연 숙성방법으로 등겨장을 제조하고 있다. 전통 등겨장의 성분 중 아미노태질소 함량은 낮았으며 수용성 및 염용해성 단백질의 아미노산 조성은 다같이 glutamic acid, aspartic acid 및 proline의 함량이 많았다. 등겨장의 당의 함량은 대체로 높았으며 유리당 중 glucose의 함량이 2.16~4.02 mg/ml로써 가창 많았고 maltose, matotriose 순이었다. 산성 protease의 활성은 0.13~1.36 unit/ml였으며 전분액화력은 10.18~15.19 D40o30으로서 등겨장의 감미를 크게 증가시켰다. 관능시험의 결과 선정된 3종류의 우량 등겨장은 매운맛과 단맛, 산미가 잘 조화된 전통식품으로 향기는 약간의 메주향에다 매운맛이 잘 조화된 향취를 나타내었다.

우리나라 음료에 관한 현재까지의 과학적 연구결과를 수집하여 고찰하였다. 음료분야에서 수집된 최근의 연구논문은 총 79편이었으며 이들을 분류해보면 순다류 관련문헌이 11편, 유사다류 38편, 숭늉류 3편, 미식류 4편, 식혜류 9편, 수정과류 1편, 화채류 관련문헌 10편,기타문헌이 5편이었다. 현재 보고되어 있는 논문의 대부분이 음료의 성분을 규명하거나 제조방법이나 가공에 대한 연구이다. 따라서 음료의 재료에 관한 품질특성과 저장수명에 대한 더 많은 연구와 한국 고유음료의 산업화를 위한 다각적인 연구가 필요하다고 사료된다.

우리나라 전통 음청류에 관한 역사적 배경을 고찰하고 8세기부터 1940년대까지의 기록으로부터 주류를 제외한 전통음료의 종류와 제조방법을 조사하였다. 옛 문헌에 기술된 음청류는 모두 70여가지로 집계되었으며 이들을 제조방법과 품질특성에 따라 순다류, 유사다류, 탕류, 장류, 숙수류, 미음류, 미식류, 식혜류, 수정과류, 화채류의 10가지로 분류하였다. 옛 문헌에서는 장(漿), 탕(湯), 청(淸), 다(茶)사이에 명확한 구분을 하고 있지 않았다. 밥을 유산균 발효시켜 물로 회석하여 만든 음료인 장(漿)은 신라, 고려시대에는 보편화된 음료로 보이나 오늘날에는 완전히 잊혀진 것으로 판단된다. 그 외의 음료는 18세기에 기술된 제조방법과 오늘의 제조방법 사이에 큰 차이를 보이지 않고 있다.

지금까지 해외직접투자이론은 수없이 많은 갈래로 발전되어 왔으며, 더닝(Dunning, 1981)은 절충이론, 러그만(Rugman, 1981)은 내부화이론 등으로 기존이론들을 통합하려고 하는 시도도 있었다. 그러나 어떤 이론도 첫째, 개도국 다국적기업의 대선전진국투자 둘째, 재투자 및 투자철수 셋째, 대세계경제의 복지효과 등을 포괄적으로 설명해 주지 못했다. 이에 대해 본 연구에서는 기존해외직접투자이론의 요체가 소유우위에 있다고 보고 단지 우위요인들을 나열적으로 찾아내는 것이 아니라 어떤 요인이 해외직접투자를 가능하게 하는 결정요인인지 를 찾아내고자 한다. 또한 본고는 내부화요인을 투입 생산요소의 잉여요소(예: 잉여자본), 투자대상국의 입지요인을 부족요인(예 :부족노동)으로 정의하고 이에 따라 다국적기업은 최적수준이 될 때까지 이들 두 요인의 불균형분을 조정할 것이라는 논지에 입각하고 있다. 본 연구의 결과 가장 중요한 독립변수는 `불완전이용`(underutilized) 자본집약도`라는 것을 찾아냈으며 특히 기술이 표준화된 산업의 경우에는 이 요인이 유일하면서 가장 유의적인 설명변수라는 것을 확인할 수 있었다. 이 결과는 미국 다국적기업에 의한 해외직접투자뿐 아니라 일본이나 개도국의 해외직접투자의 설명에도 유효할 것으로 본다.

This study was designed under the purpose to analyze the Korean Traditional Folk Remedies on food, to submit the basic statistical data, and to utilize them by examining how much they know about the Korean Traditional Folk Remedies and also by examining how frequently they used them. The sample was consisted of 312 housewives living in Daegu, Kyungsan city and Kyungsan-eup, the survey was made by use of questionaires from July 15 to August 1 1989. The results are as follows 1. Analysis of Folk Remedical Contents 1) The method of the Folk Remedies used in this area was mainly food, which can be easily found around their house and easy to use, it was possible to apply scientific principles in some cases. 2) The major popular method was shown to feed boiled barley or brown rice which are known as the Folk Remedy for Diabetes. 3) The ANOVA of variable shows the significant influence on each object which age, religion, the level of education, job, monthly income, and the area except family formation. 2. The Frequency of Folk Remedies and additional analysis 1) The most frequently used Folk Remedy was Arterio-sclerosis(1.44), which is followed by the loss of Eyesight(1.40), Hang over(1.28), Couth(1.27), Cold(1.26) etc. 2) In the analysis of Pearson Correlation between frequencies of Folk Remedies used, and demographic variables such as age(p<.05), the monthly income(p<.01), in that area, total number of response items showed a positive correlation. 3. The source to learn about Folk Remedy. 1) It is acknoledged that they are mostly instructed by their forefathers, friends, neighbors, professional textbooks, mass communications, herb doctors, other medical sources or education at school etc. 2) The ANOVA of Variables shows the big differences between each group by age. Based on the above findings, the following suggestions are made ; Most of Korean Traditional Folk Remedies are recognized scientific and reasonable which are based on the scientific research and herb medicine therefore it should be made good use of for our life in good health additionally. I hereby insist that the importance of our Folk Remedies should be reviewed and focused for maintenance our health.

About 760 papers and patents of the traditional fermented food in Korea were collected which were published during 1917-1988, and then the papers were classified, outlined and reviewed. Study of traditional fermented food was about 10% of total study on Korean Foods, and that of alcoholic beverage was 50%, soy sauce and related product was 30% and kimchi was less than 20% of total study of traditional fermented foods. Though considerable amount of studies were accomplished before the World War II, but a few study was accomplished during the Korean war. The research activity is, hitherto, increasing gradually, but the systematic studies were rarely done. The studies to be investigated were processing quality of raw materials, classification, standardization, sensory quality of the product and so on.

우리 민족(民族)의 희노애락(喜怒哀樂)과 함께 흘러온 민속주(民俗酒)는 우리의 문화(文化)와 더불어 발전(發展)되어 왔었다. 그러나 일본(日本)의 지배(支配)를 받게된 이후(以後)에는 대부분의 민속주(民俗酒)는 밀주(密酒)로 규정(規定)되어 주조(酒造)가 금지되어 왔으며 해방후(解放後)에도 한국정부(韓國政府)의 양곡정책(糧穀政策)으로 인하여 특히 1961년(年) 이후(以後)에는 쌀을 사용하는 민속주(民俗酒)는 강력(强力)하게 금지(禁止)되었고 민속주(民俗酒)에 관(關)한 문화(文化)는 거의 자취를 감추게 되어 왔었다. 그런데 다행(多幸)히도 1985년(年)에 문공부(文公部)에서 민속주(民俗酒)의 주조(酒造) 기술(技術)을 가진 많은 기능인(機能人)을 문화재보호(文化財保護)의 차원(次元)에서 발굴(發掘)하였고 그 기능(機能)을 보존(保存) 계승(繼承)하도록 노력하였다. 따라서 정부(政府)에서는 1988년(年) 9월(月) 전통(傳統)과 기술(技術)이 인정(認定)되는 24종(種)이 민속주(民俗酒)를 민간인(民間人)에게 주조(酒造)할 수 있도록 예비(豫備) 가능(可能)한 바 있었다. 그 24종(種)의 민속주(民俗酒) 중(中)에서 한산(韓山) 소곡주(素穀酒), 경주(慶州) 법주(法酒), 천(川) 박시주(朴?酒), 안동(安東) 소주(燒酒), 이리 이강주(梨薑酒)에 관(關)하여 그 유래(由來), 특징(特徵), 전승(傳承)의 근원, 제조현황(製造現況) 그리고 전래(傳來)된 일화(逸話) 등을 조사(調査) 수록(收錄)하였다.

Korean traditional fermented foods have been diversely developed to enhance taste and flavor while preserving them on a long term basis. For those furthur utilization and development, more efforts to commercialize these products focusing to the consumer's needs should be proceded. In that sence, the fermented foods might be classified into the bioproduct (biofood) and the sterilized. The former defines the non-sterilized such as Kimchi, Jeotkal (fermented fishes), and Jang (fermented soybean products) so as to include various kinds of microorganisms, enzymes and the unknown bioproducts, while the latter defines the sterilized such as soysauce and vinegars proper to the commercialization. In this paper, present R & D status has been reviewed laying stress on Kimchi, Jeotkal and Jang and the mixed fermentation system by the microflora was suggested as a Korean style model for the future R & D direction in these fields.

The objective of this study was to access the effects of sensory and physical properties of Beandaeduk on 7 different combination methods (three were combined with mung bean and different proportions of water; four were combined with mung bean and various cereals with constant water), and 3 storage periods (0, 1 and 3 weeks at -18℃). This experiment was consisted of sensory evaluation I (appearance, texture, taste, flavor and overall preference), II (color, moisture, volume, hardness, elasticity, viscosity and ratio materials, off-flavor and oder) and physical analysis of each sample, and questionaire survey of Beandaeduk. In sensory evaluation I except flavor, significant differences (p〈0.05) were found among different combination methods of sample. Also significant differences (p〈0.05) were found in sample for storage periods, except appearance. In sensory evaluation II, only moisture and oder of samples were significantly different (p〈0.05) for storage periods, and there were significant differences (p〈0.05) in samples among different combination methods, except elasicity. Stepwise regression for storage periods in sensory I showed that texture and taste were important factors in overall preference of sample. In the questionaire survey, preference and adding materials of Beandaeduk were different according to province. Half of respondents preferred to get instant Beandaeduk and instant mung bean powder.