2016년 4월부터 5월까지 20대부터 60대까지의 국내 성인 여성들을 대상으로 설문지 366부를 본 연구에 사용하였다. 천연 소재를 활용하여 항산화 맥주의 활용 가능성을 확인하고자 항산화 활성을 측정하였고, 항산화 수제 맥주에 대한 선호도 조사를 실시하였다. 연구 결과, 연구 대상자는 음주 인식에 대해 긍정적으로 확인되었으며, 국내 성인 여성들은 맥주에 대한 선호도가 높으며, 체력, 기분, 상황, 장소, 동행자 유형에 따라 음주 형태는 달라지는 것을 확인 할 수 있었다. 또한 주정으로 추출된 천연 소재에서 높은 항산화 활성 효과를 확인하였고, 수제 맥주 선호도 조사에서는 아로니아 열매를 첨가한 군이 전체적으로 높은 평가를 받은 것으로 확인되었다. 이와 같은 결과를 통해 국내 성인 여성 음주 및 항산화 맥주 개발에 대한 기초 자료가 될 것으로 사료되어진다.

Quantitative analyses of naturally occurring methanol were performed for the alcoholic beverages commonly consumed in Jecheon, Chungbuk province, South Korea. The headspace analysis method was optimized for the low and high alcoholic beverages. The external standard method was applied due to the overlapping of 2-propanol and 2-butanol (the internal standard candidates) with target sample matrix peaks. The target samples were selected based on the retail sales amounts of alcoholic beverages in the largest retailer food-mart chain, Jecheon, Chungbuk province, South Korea. There was no sample containing methanol over 0.5 ㎎/㎖, the Korean maximum level of methanol in alcoholic beverages (1.0 ㎎/㎖ for fruit originated liquor etc). The total exposure amount of methanol via alcoholic beverages was estimated based on the daily alcohol consumption of 40 g. The hazard indices calculated by methanol RfD 0.5 ㎎/㎏ bw day (US EPA) and ADI 20 ㎎/㎏ bw day (proposed by Lachenmeier etc.) were 0.301 and 0.008, respectively. As with the hazard index, aggregate exposures below a HI of 1.0 will likely not result in adverse noncancer health effects over a lifetime of exposure. Then the methanol exposure via the alcoholic liquours might not hazard to Jecheon citizen.

This study was performed to investigate the perception and the preference of Korean traditional foods such as traditional holiday foods, rice cakes and beverages. The subjects were 598 elementary school students(male 310, female 288) in fifth or sixth grades. The most favorite traditional holiday food was rice cake soup(57.4%) and 92.4% of subjects wanted to keep the traditional holiday foods because of the traditional custom. The traditional beverages mainly drinking at home were sikhye(35.6%), misugalou(30.2%), green tea(18.5%), etc. Children's most favorite beverage was misugalou(90.5%) and they had no taste for ginseng tea(39.6%). Children did not know well about booggumi(64.1%), dootubdduk(63.3%), whajun(39.6%), etc. and liked gguldduk(94.2%) better than the others. They liked the rice cake because of its good taste(69.0%) and disliked it because of chocking(30.9%), not eating frequently(29.5%), hard and tough(18.2%), and so on. And they wanted to make the rice cake softer and sweeter like the cake and mostly ate it on the traditional holidays.

Fermentation characteristics of kwahaju (a typical Korean traditional alcoholic beverage) base were investigated during fermentation with different contents of nuruk (Korean-style bran koji) extract. The nuruk extract which was prepared by incubating the mixture of nuruk powder and water at 25℃ overnight and by filtering it was used to be 0.6%, 2.7%, 5% and 10% (v/v). Total and reducing sugar contents as well as acidity of the kwahaju base with 0.6% nuruk extract were higher than those with 2.7%, 5% and 10% at the fermentation end. Final pH values of all the base samples were ranged from 3.3 to 4.1. Alcohol concentrations of the base samples with 2.7%, 5% and 10% nuruk extract were higher than those with 0.6%. Microbial growth rate was great and inner temperature was high in the sample with high content of nuruk extract, but fermentation period was short. Total sugar consumption and alcohol production increased as the content of nuruk extract increased, but total acid production decreased. The base sample with 10% nuruk extract showed the most excellent fermentation efficiency. Fusel oil content of the base sample with 2.7% nuruk extract was the highest (457.3 ppm), and those wity 5% and 10% nuruk extract were 438.9 ppm and 442.6 ppm, respectively. The sample with 0.6% nuruk extract had the lowest content (409.5 ppm). Sensory evaluation of both the kwahaju base and kwahaju mix with 25% and 40% alcohol by adding soju (Korean distilled liquor) showed that the base with 2.7% nuruk extract had the highest score, and that the kwahaju mix with 25% alcohol had higher score than that with 40%. The sensory results on overall desirability were consistent to those on color and alcohol concentration, and it turned out that the two factors were important to make kwahaju.

Fermentation characteristics of Baikhaju (a typical Korean traditional alcoholic beverage) were investigated during fermentation with differently treated rice samples, which were steamed rice (SR), plain steamed rice bread (RB), rice porridge (RP) and roasted rice (RR). The RB sample showed an excellent fermentation efficiency with the highest alcohol production (20.84%). The SR and RR samples showed 17.79% and 17.31% of alcohol production, respectively. The RP sample was the lowest alcohol production (11.47%). The pH values of all the beverage samples were similar and were ranged from 3.6 to 3.9. The fermentation periods of RB and RR samples were longer than the SR and RP. The inner temperature and microbial growth in all the beverages increased at each of input steps of the rice and Nuruk (a Korean-style bran koji). Fusel oil content of the SR and RP samples (613.6 ppm) was higher than that of RR (482.7 ppm). The RB sample with the best fermentation efficiency had the lowest fusel oil content (341.8 ppm). The RP sample showed the highest score in sensory evaluation and RB sample showed the lowest. The results on sensory evaluation were contrary to those on the fermentation efficiency.

Physicochemical and sensory characteristics of Korean traditional alcoholic beverages, such as Kwahaju, Sokokju, Baikhaju, Samhaeju and Hosanchun were investigated during fermentation with the difference of input step and treatment of rice and Nuruk (Korean-style bran koji). pH values in all treatments were similar to be ranged 3.1~3.2, but acidity of the treatment brewed without seed mash was 1.5~2 times higher than that of the treatment brewed with seed mash. The concentration of alcohol in all treatments increased as the concentration of the Nuruk increased. The alcohol concentrations of Samhaeju and Hosanchun ranging from 6.5% to 7.7% were higher than those of Kwahaju, Sokokju and Baikhaju ranging from 7.9% to 10.6%. Residual reducing sugar contents of Kwahaju, Sokokju and Baikhaju ranging from 4.6 g/L to 9.7 g/L were lower than those of Samhaeju and Hosanchun ranging from 14.2 g/L to 15.5 g/L. The consumed total sugar contents of Kwahaju, Sokokju and Baikhaju ranging from 125.4 g/L to 159.2 g/L were higher than those of Samhaeju and Hosanchun ranging from 111.2 g/L to 123.8 g/L, and the treatments brewed with seed mash showed more sugar consumption than the treatments brewed without seed mash. Sensory quality in the treatments brewed with seed mash was better than those of without seed mash. Concentration of Nuruk and preparation of seed mash from it were critical factors compared to input step and treatment of rice in Korean traditional alcoholic beverage brewing.