안동소주 생산과 소비의 역사와 의미

배영동(Bae Young-Dong) 역사문화학회 2006 지방사와 지방문화 Vol.9 No.2

It is reported that Soju(a traditional liquor) was introduced to the Andong society along with King Chungyeol and his court, and the Mongolian army when the allied forces of the Goryeo Kingdom and Mongolia fought against the Japanese army in 1281, during the reign of King Chungyeol. Until the late Joseon Dynasty. Soju was a home brewed liquor which was made of 100% rice and passed down in some families of the Andong area. Its alcoholic content is much higher than that of any other liquor. During the Japanese occupation period. the regulation which prohibited home brewing was enforced and made it difficult to brew Soju at home. Fortunately in 1915. a rich resident in Andong founded Andong Brewing Company and marketed Andong Soju made in a factory. Thanks to his efforts. Andong Soju came to be well known not only domestically but also overseas such as in Japan and Taiwan. At that time, the proof of Andong Soju was fixed at 45% for the process of taxation, and the percentage has been applied up to now. The brewing industry had to be under the control of the government in the course of modernizing national administrative systems. Thus the quality of Andong Soju came to be standardized. And Andong Soju was symbol of Andong locality. From 1965, the lack of food caused the prohibition of brewing a liquor out of pure rice. So Andong Soju worthy of the name, a liquor distilled from pure rice was no longer produced. After that time, the liquor produced under the same name of Andong Soju was actually diluted Soju. In 1970's, according to the governmental policy. Kumbokju, a Daegu-based brewing company acquired the copy right of Andong Soju named 'Jebiwon Soju'. After that time, Andong Soju gradually disappeared from the Andong area. As the national project was promoted in the 1980' s to discover traditional liquors, the process of brewing Andong Soju was designated as an intangible cultural asset of Gyungsangbukdo Province in 1987. Andong Soju made a triumphant reappearance in the world. A certified brewer specializing in Andong Soju became a knowledgeable model for brewing Andong Soju and was placed at the powerful center of making Andong Soju. So a certified brewer of Andong Soju got a permit from the National Tax Service and established a company named Traditional Liquor Andong Soju to produce the traditional drink in abundance. Later, several companies were established to compete with Traditional Liquor Andong Soju and produce Andong Soju. Some of them still survive, making Andong Soju. Still, the Andong Soju made by the certified brewer designated as an intangible cultural asset by the local government is most favored. Nonetheless, Andong Soju is much less popular than it used to be when it first appeared in the late 1980's and the early 1990's. It's because the spreading trend of health care makes people unwilling to drink hard liquor, and its price is nearly as high as that of whiskey. With the process of brewing Andong Soju designated as an intangible cultural asset of Gyungsangbukdo Province. Andong Soju has been introduced to and sold in many countries in the world. In conclusion, Andong Soju, which was introduced to Andong due to a national affair during the late Goryeo Kingdom, retains its place as a traditional liquor of significance despite various changes of quality stemming from national history and policy, globalization, social changes, cultural asset policies and community trends.

연구노트 : 증류조건을 달리한 감자소주의 휘발성 성분

정용진 ( Yong Jin Jeong ),서지형 ( Ji Hyung Seo ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2012 한국식품저장유통학회지 Vol.19 No.3

The fusel oils and the volatile flavor compounds of two potato sojues, one of which was produced with the traditional distillation apparatus(soju-gori) and the other, with the reduced pressure distillation system, were examined. The fusel oil content was high in the potato soju that was distilled under reduced pressure (potato soju(II)). The relative ratio of the isoamyl alcohol to the isobutyl alcohol and the n-propanol was 3.1:0.8:1.0 in the potato soju that was distilled with soju-gori (potato soju(I)), and 4.0:1.2:1.0 in potato soju(II). The chromatograms of the volatile components apparently differed between potato soju(I) and potato soju(II). Potato soju(I) contained four kinds of alcohol, six kinds of ester, n-valeraldehyde, and acetic acid. Potato soju(II) contained seven kinds of alcohol, 14 kinds of ester, two kinds of aldehyde, acetic acid, and three other compounds. Potato soju(II) significantly scored higher for flavor property than potato soju(I).

燒酒(소주)의 흥기 -몽골 시기 (1206-1368) "중국"에서 한반도에로 증류기술의 전파-

박현희 ( Hyunhee Park ) 중앙아시아학회 2016 中央아시아硏究 Vol.21 No.1

The paper re-examined the rise of soju at the end of the Koryo period, which marked a new era in Korean drinking history from the perspective of distillation-technology transfer in Eurasia during the Mongol period. While making use of the sources available to date, the relative lack of material forces us to rely on reasoning and inference to create the most comprehensive and convincing explanation possible. By comparing it with earlier traditional Korean alcoholic drinks, we have clearly seen how soju was distinctive and new. Yet sources do not clearly say when and how soju spread to and in Koryo at that time. That is why many different theories have competed for preeminence. The paper reviewed earlier theories including those by Chang Chihyon and Yi Songu, and also examined the most recent studies done in different languages and also new archeological findings. We can propose the following provisional conclusion from the current examination. First, distillation developed independently in China. Yet it was the Mongols who adopted distillation technology from other cultures such as China to make distilled alcohols using mare’s milk drink that they enjoyed, and named it arakhi, a foreign word from West Asia that migrated through overland and sea routes, and popularized it in large parts of Eurasia including China and Korea under the Mongol influence in the course of mobilizing goods and people including soldiers and merchants. Merchants from different societies active in the international trades that traveled along the expanded trade routes of the time probably accelerated the transfer processes. The case of Korea, where soju became popular right after the coming of the Mongols, is supported by a good number of documents and historical contexts. That some Mongol soldiers recruited to Korean army camps were possibly from craftsmen families who were able to introduce distillation technology suggests a quite likely scenario. While we cannot deny the possibility that soju was transferred earlier from China to Korea, no evidence supports this so far. Available pieces of evidence all clearly say that distilled alcohol spread widely only after it was transferred from China to Korea during the late Koryo period. The case of soju transfer clearly shows that a big cultural influence could occur through exceptional historical changes. Unlike some foreign alcoholic drinks, which transferred beyond their cultural zone as tribute and then spread very slowly among kings and nobles, soju spread quickly for a short period of time under unprecedented historical conditions, such as “Korea’s close connection to wider parts of Eurasia” through the Mongol empire. It is furthermore intriguing as it involves a transfer of technological knowledge. The story of soju’s rise in Korea is a good example of the rise of a new cultural element based on tradition and innovation, involving both adaptation and localization of new technologies. A further investigation as part of a larger study of the history of distillation on a worldwide basis will help us explore significance of the case of Korean soju in global history.

소주업체들의 담합과 소주가격에 영향을 미치는 요인 : 시계열분석과 시사점

강철규,이재형 한국산업경제학회 2012 산업경제연구 Vol.25 No.1

본 연구는 소주가격결정에 영향을 미치는 요인을 실증·분석한 것이다. 1981년부터 2009년까지 29년 동안 우리나라 시계열자료를 회귀·분석한 결과 소주수요량이 소주가격과 소주물가지수에 중립적이었음을 발견했고, 소주와 맥주 사이에 대체관계가 존재함도 발견하였다. 또한 2000년대에 들어 소주세율의 인상은 소주가격의 상승에 유의한 영향을 미친 반면에, 1990년대에는 소주세율의 변화는 가격의 변화에 영향을 주지 못한 것으로 추정되었다. 한편 회귀분석 결과는 소주가격의 증가추세를 보여주고 있다. 그러나 소비자물가지수를 반영한 소주실질가격은 2009년에 오히려 하락했음을 나타내고 있다. 이는 소주업체들이 담합을 했더라도 소주가격 즉 소비자후생에는 영향을 주지 못했음을 시사하고 있다. 실증분석 결과로부터 국민건강을 상위목표로 하여 해당부처의 상충된 정책목표를 조정·관리하는 한 차원 높은 통합 정책조정기구를 설치하는 것이 바람직한 것으로 풀이된다. With the annual time-series data for the period of 1981-2009 we examine whether the price collusion was reached among soju(the traditional Korean alcoholic beverage) companies during 2007-2009 and estimate factors affecting the nominal price of soju. Using the OLS and MLE the regression results suggest that the nominal tax rate for soju(an ad valorem duty) raises its price during the period 2000s and that soju is a substitute for beer. It is also evident that the trend variable appears to be significant and positive, rejecting the null hypothesis that the national tax service contributed to the price stability of soju. However, the real price of soju was reduced in 2009, implying that even if soju companies made a collusion, it did not affect the price of soju(i.e., consumer’s welfare). Given that the nation’s top priority is health, it is desirable to establish the policy coordination body for liquor industry, so that each government division such as the national tax service, the fair trade commission, the ministry of education, science and technology, and the ministry of health and welfare will adjust and manage a contradicted policy goals among them.

Saccharomyces cerevisiae와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화

최규택,박춘우,이수현,이예나,오지윤,최준수,최덕영,이새벽 한국식품저장유통학회 2023 한국식품저장유통학회지 Vol.30 No.6

This study aimed to apply the technology of increasing the volatile aromatic compounds in wine through mixed fermentation of Saccharomyces cerevisiae and non-Saccharomyces yeasts to make distilled soju. The expectation was to induce changes in metabolites such as volatile aromatic compounds before the distillation process, followed by concentrating these compounds through distillation to enhance the odor property of distilled soju. Additionally, the study aimed to examine the impact of mixed fermentation with S. cerevisiae and non-Saccharomyces yeasts on distilled soju’s free amino acid content. As a result, when Hanseniaspora uvarum yeast was used, there was an increase in the content of low molecular weight volatile aroma compounds, particularly esters. Distilled soju co-fermented with S. cerevisiae and H. uvarum SJ69 exhibited similar amino acid content to distilled soju single-fermented with S. cerevisiae. However, distilled soju co-fermented with S. cerevisiae and H. uvarum S6, a decrease in amino acid content. Sensory evaluation results indicated a higher odor score in distilled soju co-fermented with S. cerevisiae and H. uvarum S6, suggesting that the mixed fermentation technology utilizing H. uvarum could contribute to improving the quality of distilled soju in the future.

시판 소주 제품들의 관능적 특성 및 소비자 기호도

지주희(Joo-Hee Jee),이혜성(Hye-Seong Lee),이진원(Jin-Won Lee),서동순(Dong-Soon Suh),김희섭(Hee-Sub Kim),김광옥(Kwang-Ok Kim) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.2

묘사분석 기법을 적용하여 시판소주 제품들의 관능적 특성을 정성적 및 정량적으로 평가하였으며, 서울에 거주하는 20대 남녀 224명을 대상으로 소비자 검사를 수행하여 브랜드 노출 효과가 주어졌을 때 소비자 기호도에 미치는 영향을 조사하였다. 소주의 묘사분석 결과, 향미 및 감각특성 13가지가 개발되었으며, 7가지 시판소주 제품 간의 모든 특성에서 유의적인 차이가 나타났다. 소비자 기호도 평가 결과, 브랜드 비노출 그룹의 경우 시료 간에 유의적 차이가 나타나지 않았으나, 브랜드 노출그룹의 경우에는 유의적 차이가 나타났고, 이들 중 서울지역에서 주로 판매되는 JIC와 DOC의 기호도가 높게 나타났다. 따라서 시판소주의 기호도를 결정하는 요인은 맛에 의한 영향보다 브랜드 효과 등 비관능적 요소의 영향이 큰 것으로 여겨진다. This study was conducted to analyze sensory profiles of commercial sojues using a standardized sensory evaluation procedure, and to investigate the effects of sensory characteristics and brands on consumer liking for soju. Descriptive analysis and consumer taste testing were conducted for seven commercial sojues. For the descriptive analysis, eight panelists generated and evaluated 12 flavor and one pain-sensation attributes for the soju, and there were significant differences among the soju samples for all the 13 sensory attributes. For the descriptive data, principal component analysis was performed to summarize the sensory characteristics of the sojues. For the consumer testing, 224 soju drinkers (20-29 year-olds) were recruited and randomly divided into two groups; a blind group and a group with the knowledge of brand. While the hedonic ratings obtained from the blind group didn’t indicate significant differences among the sojues, the ratings obtained from the brand-informed group showed significant differences. Finally, the individual preferences of the 112 consumers in each group were investigated by preference mapping techniques.

1981~2009 기간의 시계열자료에 의한 소주수요와 가격의 조세민감도 분석

이재형 ( Jae Hyung Lee ),강철규 ( Chul Kyu Kang ) 한국재정정책학회 2011 財政政策論集 Vol.13 No.3

Using the annual time-series data for the period of 1981-2009 we examine the possibility that the differences in real tax rate for soju, the traditional Korean alcoholic beverage, are causal to a differentials in each of demand and real price for soju. We then measure the sensitivity of real tax rate to change in each of the demand and real price. On the basis of the level of real tax rates we classify the 29 year observation period into four; 1981-1989, 1990-1999, 2000-2005, and 2006-2009. The regression results by the maximum likelihood estimation suggest that real tax rate has a neutral effect on the demand for soju, whereas it has a significantly positive effect on real price during the post-2000. Based on the evidence presented here, an increase in real tax rate does not effectively reduces alcohol consumption. An implication of this is that any alcohol taxes designed to discourage heavy or abusive drinking will impose welfare losses on drinkers who may not be imposing external costs by their drinking. Given the positive effect of moderate drinking on productivity growth and health, education and campaign may be more effective.

전통주의 문화 컨텐츠화 연구 -법성포 소주의 문화상품화를 중심으로

강호정 ( Ho Jeong Kang ) 경희대학교 민속학연구소 2009 한국의 민속과 문화 Vol.14 No.-

The study was starred a problem that the government released about the promotion of Makgeolli, so this report was written for traditional culture commercialization and carried out research on Beopseongpo soju. Beopseongpo soju was traditional drinks of Beopseongpo. it was made every house of Beopseangpo, Yeong gwang. But now through the Japanese imperialism only 3~5 house make it. in this case, a base of transmission has weakened so we don`t know how long it continue, so this report examined other way of traditional culture commercialization to intensify the base of transmission with Beopseongpo soju and tried to find a solution to Beopseongpo soju. The first solution, to establish the guild of Beopseongpo soju that brew clandestinely like home-brewed liquor so it can circulate formally. After it need a administration support to make an indigenous product. The last, this report inquire into the possibility of culture commercialization with the way of differentiation and diversity of Beopseongpo soju.

증강현실(AR)을 활용한 지역홍보 모바일 어플리케이션 활용 방안 연구 -지역별 소주를 중심으로-

송지성,강송희 한국디자인문화학회 2018 한국디자인문화학회지 Vol.24 No.4

증강현실(Augmented Reality: AR)은 현재 스마트미디어 산업에 중요한 키워드로 자리잡고 있다. 현실의 이미지와 가상의 이미지를 동시에 걸쳐 하나의 영상으로 보여주는 증강현실 기술과 관련하여 연구와개발이 활발히 이루어지고 있다. 그러나 기존의 연구들은 증강현실의 기술에만 집중되어 있으며, 사용자의니즈(Needs)를 반영한 콘텐츠의 개발은 아직까지 활발하게 진행되지 않고 있다. 따라서 현대사회의 스마트 미디어 발전과 더불어 증강현실의 콘텐츠는 사용자의 경험과 인지를 바탕으로 하는 발전이 필요하다. 본 연구는 증강현실 기반 모바일 어플리케이션 환경을 통해 사용성을 극대화하기 위한 방안으로서, 지역별로 생산되는 소주 라벨디자인의 분석을 통하여 지역 아이덴티티를 보여줄 수 있는 라벨디자인에 증강현실을 적용하고자 한다. 본 연구는 전문기관의 자료, 인터넷을 활용한 국내외 정보검색과 논문 등 사례연구와 문헌조사를 중심으로 분석⋅연구하였으며, 각 지역별로 생산되는 대표적인 지역 소주 10개 브랜드 중에서 작년도 2017년 시장점유율에 근거하여 도를 대표하는 6개 서울⋅경기, 강원도, 경상도, 충청도, 전라도, 제주도를 대상으로 하였다. 미국의 NCRC(The National Consumer-Retailer Council)의 정의에 따른 라벨디자인의 시각적 요소인 로고타입, 타이포그래피, 일러스트레이션과 언어적 요소를 분석하였다. 국내의 지역별소주 라벨디자인의 구성요소인 브랜드 컨셉, 로고타입, 타이포그래피, 일러스트레이션, 언어표현방법, 지역이미지의 조형적 요소를 분석한 결과, 제주도 한라산 소주를 제외한 나머지 라벨디자인에서 조형적 유형이나 모티브 소재등 대체로 지역과의 연관성이 부족하여 지역의 아이덴티티를 형성하지 못한 것으로나타났다. 이에 지역과의 효과적인 커뮤니케이션을 위해 라벨디자인의 구성요소인 시각적요소로서 각 지역이미지, 관광명소와 지역축제, 그리고 언어적 요소로는 신체의오감각 중 소주와 어울리는 미각을 표현할 수 있는단어인 “달다”를 각 지역언어(사투리)로 변환하였다. 이를 적용한 증강현실 어플리케이션을 활용방안을 제시하였으며, 각 지역의 소주를 접했을 때 지역 아이덴티티 구축과 더불어 지역을 활성화 시키고 효율적인커뮤니케이션 수단으로 활용될 것을 기대한다. Augmented Reality(AR) has been positioning as a major keyword in current smart media industry. Active research and development have been conducted in association with AR technology that simultaneously displays two images of both real and virtual worlds into one. However, the existing studies have focused on only the AR technology itself and no sufficient development of contents that reflect users’ needs is performed yet. Therefore, the contents in AR need an improvement on top of the experience and perception of users together with a development of smart media in this modern society. This study employs the AR in label design, which is considered as a method to maximize the active needs and usability of users under the AR-based mobile application environment, to demonstrate the identity of each region through analysis of a label design of the regionally produced Soju. This study conducted the analysis and research with focusing on the case study in the papers and literature search, the information search on the papers of both domestic and oversea by the Internet and the data from the specialized institutions. Moreover, this study selected 6 Soju brands based on the market share in 2017 representing 6 regions, such as Seoul, Gyeonggi-do, Gangwon-do, Choongchung-do, Jeolla-do and Jeju-do out of 10 Soju brands regionally produced in Korea. In addition, this study analyzed not only the linguistic factor but also the visual factors of the label design such as logo type, typography and illustration according to the definition of NCRC (The National Consumer-Retailer Council) in US. In the results analysis on the components in domestic regional Soju label design including brand concept, logo type, illustration, linguistic expression method, modeling elements for regional image, all brands except Hallasan Soju of Jeju-do didn’t form the regional identity because they overall lacked an association with each corresponding region in terms of modeling type or motif subject in label design. Therefore, Although AR, which is strengthening its competitive power recently due to various applications, is a technology that was originated from Information Technology (IT), it is necessary to study AR together with establishment of identity in the moment technical convergence and this study is expected to work as an effective communication tool to vitalize each region.

대홍 복숭아를 활용한 증류주의 품질 특성

강지은,김영미,이주은,임보라,최지호,한귀정,정햇님 한국식품저장유통학회 2023 한국식품저장유통학회지 Vol.30 No.4

The study was conducted to confirm the possibility of producing alcohol beverages from Dae-hong peaches. Upon examining the quality characteristics of distilled soju using Dae-hong peaches, the alcohol content was 1.12 to 1.16 times higher than that from the atmospheric distillation method. Soju with 20 % peach extract content had the highest alcohol content and the lowest volatile acid content, indicating a low possibility of causing irritating odors. Acetaldehyde was 1.3-1.94 times lower in vacuum-distilled soju, and methanol was not detected in all samples. The absorbance value of furfural, a burnt component generated during distillation is high in atmospheric distillation, which can cause irritating odors. Upon examining the volatile fragrance components, isoamylalcohol and 1-propanol were found to be the main components, both of which were the highest in the treatment group with 20 % peach extract content. The electronic nose analysis revealed that this group showed the most opposing flavor patterns to the control group, and when distilled under reduced pressure with 20 % addition of Dae-hong peaches can produce high-quality soju.