표제지
목차
국문요약 13
I. 서론 15
II. 이론적 배경 17
1. 용과 17
1) 용과의 분포와 생태 17
2) 용과 품종별 특징 19
3) 용과 관련 선행연구 20
2. 과하주 21
1) 김천 과하주 22
2) 전주 과하주 23
3) 보성 과하주 23
4) 서울 과하주 24
III. 연구 방법 및 내용 25
1. 과하주(過夏酒)의 문헌적 고찰 25
1) 연구대상 문헌 25
2) 자료 분석 방법 33
2. 적용과 첨가 과하주의 품질특성 및 항산화능 34
1) 실험재료 34
2) 적용과 분말 제조 34
3) 적용과 첨가 과하주 제조 35
4) 이화학적 특성 분석 43
5) 항산화능 측정 44
6) 관능 평가 45
7) 통계 분석 방법 46
IV. 결과 및 고찰 47
1. 과하주(過夏酒)의 문헌적 고찰 47
1) 과하주의 문헌적 고찰 47
2) 과하주의 밑술 제조 방법 54
3) 과하주의 소주 첨가 방법 64
4) 과하주의 가향 소재 첨가 방법 71
2. 적용과 첨가량을 달리한 과하주의 품질특성 79
1) 발효기간에 따른 이화학적 특성 79
2) 항산화능 87
3) 관능평가 91
3. 적용과 첨가 방법을 달리한 과하주 93
1) 발효기간에 따른 이화학적 특성 93
2) 항산화능 102
3) 관능평가 106
V. 요약 및 결론 108
VI. 참고문헌 112
Appendix 121
ABSTRACT 125
Table 1. List of old cookbooks 25
Table 2. Formula for preparation of Gwahaju produced by... 37
Table 3. Formula for preparation of Gwahaju produced by... 40
Table 4. Written words of Kwahaju in the 1600s 48
Table 5. Written words of Kwahaju in the 1700s 50
Table 6. Written words of Kwahaju in the 1800s 52
Table 7. Written words of Kwahaju in the 1900s 53
Table 8. Brewing methods Mitsul f of Gwahaju in the 1600s 54
Table 9. Brewing methods Mitsul f of Gwahaju in the 1700s 56
Table 10. Brewing methods Mitsul of Gwahaju in the 1800s 59
Table 11. Brewing methods Mitsul of Gwahaju in the 1900s 62
Table 12. Additional methods of Soju for Gwahaju in the 1600s 64
Table 13. Additional methods of Soju for Gwahaju in the 1700s 66
Table 14. Additional methods of Soju for Gwahaju in the 1800s 68
Table 15. Additional methods of Soju for Gwahaju in the 1900s 70
Table 16. Brewing methods of Solsunju 72
Table 17. Additional methods of flavoring ingredients for Gwahaju 77
Table 18. Changes of alcohol contents in Gwahaju with red dragon fruit powder during fermentation 80
Table 19. Changes of pH in Gwahaju with red dragon fruit powder during fermentation 82
Table 20. Changes of sugar contents(Brix %) in Gwahaju with Red dragon fruit powder during fermentation 84
Table 21. Changes of color parameters in Gwahaju with red dragon fruit powder during fermentation 86
Table 22. Sensory evaluation of Gwahaju with with various amounts red dragon fruit powder 92
Table 23. Changes of alcohol contents in Gwahaju with different adding method of red dragon fruit powder during fermentation 94
Table 24. Changes of pH in Gwahaju with different adding method of red dragon fruit powder during fermentation 96
Table 25. Changes of sugar contents(Brix %) in Gwahaju with different adding method of red dragon fruit powder during fermentation 98
Table 26. Changes of color parameters in Gwahaju with different adding method of red dragon fruit powder during fermentation 101
Table 27. Sensory evaluation of Gwahaju fermented with Portulaca oleracea L. 107
Figure 1. Procedure for manufacturing Gwahaju produced... 38
Figure 2. Procedure for manufacturing Gwahaju produced by different... 42
Figure 3. Total polyphenol contents in Gwahaju with... 88
Figure 4. DPPH free radical scavenging activity in Gwahaju with... 90
Figure 5. Total polyphenol contents in Gwahaju with different... 103
Figure 6. DPPH radical scavenging activity in Gwahaju with different... 105