• 한국식생활문화학회지
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• 제18권2호
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• pp.111-122
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• 2003

This studies were performed to develop a Korean traditional folk liquor namely Gangha-ju has been prepared at Bosung district in Korea, and manufacturing conditions and anti-oxidation activity and anti-microbial activity of Gangha-ju were investigated. Ethyl-alcohol 20% and 30% Gangha-ju were brewed with glutinous rice wine, distilled liquor and 6 herbs of ginger, cinnamon, etc. Chemical and physical properties of 30% Gangha-ju were acidity 0.22, pH 4.31, amino acidity 3.26, transmittance 59 and conductivity $911\;{\mu}s/m$, and 20% Gangha-ju were 0.43, 4.20, 6.26, 62 and $924\;{\mu}s/m$. Volatile flavor compounds of ethyl alcohol, acetic acid, butanol, n-amyl alcohol, iso-pentyl alcohol, ethyl acetate, butyl acetate, acetaldehyde and furfural were detected, and main aroma compounds of Gangha-ju were isopentyl alcohol and ethyl acetate. Anti-oxidation activity by DPPH method was evaluated 31.32%, and nitrite scavenging effect was 31.79%. Anti-microbial activity against several microorganisms was pronounced strong activity over a wide range of test organisms, and Leuconostoc mesenteroids and Salmonella Ttyphimurium, Staphylococcus epidermidis were found to be more sensitive to Gangha-ju than Escherichia coli and Aspergillus flavus.

• 한국식생활문화학회지
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• 제9권4호
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• pp.355-367
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• 1994

This study aims at exploring the nature of the traditional Korean wines brewed throughout the Southern Region of Korea-Chulla-do, Kyungsang-do and Cheju-do describing their varieties and brewing methods and also comparing the similarities and differences of their features. When compared with the wines produced in the Central Region, the Southern varieties are very fastidious and complex in their brewing methods, which in turn show a wide range of diversity. First of all, all the 29 kinds of wines investigated, not a single one shows any resemblance to any one of the remaining, each exhibiting peculiar and particular characteristic features of its own. Especially, the distilling methods demonstrate very complex processes. Secondly, the majority of the Southern spirits are made from grains, added with fragrant flavor of pine tree, wormwood, chrysanthemum leaves and other medicine herbs such as Chinese matrimony vine and tankui. Thirdly, they are brewed with yeast made from wheat into kodupap(steamed rice) type of spirits, emerging as in the form of blended liquor. Fourthly, in brewing, different fermenting temperature and duration are required. Typewise, the temperature required for the basic spirit is $15{\sim}20^{\circ}C\;or\;25{\sim}30^{\circ}C$ : in the case of blended secondarily fermented liquor, from the minimum of $0{\sim}5^{\circ}C$ to the maximum of $75{\sim}80^{\circ}C$. The brewing duration is $3{\sim}5$ days for the basic spirits. In some cases, from the minimum of 3 days to the maximum of 100 days are consumed for fermenting. Fifthly, the wine extraction gadgets are yongsu (wine strainer), the sieve, filter paper, Korean traditional paper, the utilization of which implies that the brewers endeavor to observe and preserve the traditional and indigenous methods of wine making.

• 헤리티지:역사와 과학
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• 제50권2호
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• pp.94-115
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• 2017

북한은 '조선민요 아리랑(2014년)'과 '김치담그기 풍습(2015년)'을 인류무형문화유산 대표목록으로 등재하였다. 아마도 남한이 먼저 등재한 '아리랑(2012년)'과 '김장문화(2013년)'의 영향을 받은 것으로 짐작된다. 이로 인해 남 북한 공유의 무형문화유산이 별개의 유네스코 인류무형문화유산 대표목록으로 등재되는 상황이 발생하고 말았다. '아리랑'과 '김장문화'의 사례는 유네스코 인류무형문화유산을 통한 남북 문화유산 교류협력의 필요성을 역설하고 있다. 이 글은 유네스코 인류무형문화유산 정책 검토를 기반으로 남 북한 인류무형문화유산의 교류협력 방안과 공동등재 방안을 고찰하여 남 북한 문화통합의 단초를 모색하는데 목적이 있다. 먼저 유네스코 무형문화유산 협약체제 적용을 위한 남 북한의 법규개정 내용을 살펴보고, 남 북한 간 문화유산 교류협력 사례를 분석하여 실질적 교류협력 활성화를 위한 대안이 무엇인지 검토해 보았다. 남 북한 무형문화유산 교류협력은 비록 비정치적인 분야이긴 하나 정세변화와 무관할 수는 없다. 따라서 상황에 따른 단계적 전개방법을 설계해 보고 정책을 실현하기 위한 방안을 검토하였다. 기반조성단계${\rightarrow}$교류협력 추진단계${\rightarrow}$사업다각화 모색단계${\rightarrow}$정책 및 대안 모색단계의 4단계로 구분하고 각 단계별 세부 추진방안을 제시하였다. 남 북한이 상호협력할 경우 일차적으로 실행이 가능하고 구체적으로 전략적 제안을 할 수 있는 대상이 필요하다. 이런 점에서 볼 때 유네스코 인류무형문화유산 공동등재는 적합한 협력대상이라 할 수 있다. 이미 공유 무형문화유산이 남 북한 별개의 유네스코 인류무형문화유산 대표목록으로 등재된 만큼 공동등재를 위한 노력은 필수적이다. 그래서 남 북한 모두 국가목록에 등재되어 있는 무형문화유산을 공동등재 대상으로는 선정하였다. 막걸리 장 가양주 구들 전통자수가 그것이다. 남 북한 공동등재를 위한 노력은 공유하고 있는 무형문화유산에 대한 정보 교류부터 시작한다. 공유된 정보를 중심으로 공동등재를 위한 시범사업(Pilot Projet)을 추진해 본 다음, 중기계획을 수립하여 공동등재할 수 있는 체제를 마련한다. 유네스코 인류무형문화유산으로 공동등재된 후에는 대상 무형문화유산의 상호 방문전시와 공연, 공동 모니터링 등 다양한 교류협력사업을 추진할 수 있다. 남 북한 인류무형문화유산의 공동등재 상호협력은 분단된 국가 중 유일무이한 사례로, 그 가치를 전세계적으로 인정받음은 물론 한민족문화의 힘을 발현할 상징으로 부각될 수 있다. 또한, 우리 고유 무형문화유산의 가치를 세계에 알리고 유네스코가 권장하는 공동등재의 모범사례가 되어 남 북한 문화통합을 위한 토대가 될 것이다.

• 한국식생활문화학회지
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• 제2권1호
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• pp.17-24
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• 1987

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynesty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.