The Korean Journal of Mycology (한국균학회지)
- Volume 16 Issue 3
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- Pages.175-184
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- 1988
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- 0253-651X(pISSN)
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- 2383-5249(eISSN)
Studies on Degrees of Kojic Mycelial Penetration and Some Characteristics of Kojic Enzymes in Moromi
청주국(淸酒麴)의 균사침투 상태(狀態)와 국효소(麴酵素)의 주류중(酒謬中) 동태(動態)에 관(關)한 연구(硏究)
- Oh, Kung-Chul (Department of Food Technology, Korea University) ;
- Yu, Tae-Jong (Department of Food Technology, Korea University) ;
- Kim, Tae-Young (Agricultural Sciences Inst., R.D.A.)
- Published : 1988.09.30
Abstract
In order to make the koji in which kojic mycelium penetrate deeply, some koji making conditions were investigated, thereafter kojies were maked on a large scale, and kojic enzymes in moromi were in vestigated. After 30% of brown rice was polished out, moisture, crude protein, and crude fat was decreased by 9%, 26% and 26% respectively, and starch value was increased by 9%. The optimum conditions for the koji in which kojic mycelium penetrate deeply were found as below. Koji making time was 40 hrs., moisture of
본(本) 연구(硏究)는 균사침투가 깊은 koji의 제조조건(製造條件)과 청주료중의 제효소(諸酵素)의 동태(動態)를 조사(調査)한 것으로 다음과 같은 결과(結果)를 얻었다. 1. 원료현미(原料玄米)를 30% 도감(搗減)한 결과(結果), 수분(水分)은 9%, 조단백(粗蛋白)은 26%, 조지방(粗脂肪)은 96% 감소(減少)되었으며 전분가(澱粉價)는 9% 상승(上昇)되었다. 2. 균사침투가 깊은 koji 제조(製造)의 최적조건(最適條件)은 제국시간(製麴時間) 4시간(時間),