한국균학회지 (The Korean Journal of Mycology)
- 제16권3호
- /
- Pages.175-184
- /
- 1988
- /
- 0253-651X(pISSN)
- /
- 2383-5249(eISSN)
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)
Studies on Degrees of Kojic Mycelial Penetration and Some Characteristics of Kojic Enzymes in Moromi
- 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.)
- 발행 : 1988.09.30
초록
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),
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