• Title/Summary/Keyword: 고일(高逸)

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Experiments to increase the enzymic activities of soybean-koji and barley-koji by the admixture of raw-materials (콩고일(一)지와 보리고일(一)지에서 원료배합(原料配合)에 의(依)한 효소력가(酵素力價)의 증산(增産)에 관(關)한 실험(實驗))

  • Kim, Ho-Sik;Lee, Su-Rae;Cho, Han-Ok
    • Applied Biological Chemistry
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    • v.2
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    • pp.23-28
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    • 1961

  • The enzymic activities of Kojis which were prepared by the various combination of raw-materials, soybean and barley, were measured and the ripening process of soybean paste made from the kojis was pursued. 1). The koji made by the admixture of soybean, barley and wheat at the ratio of 40-60 : 60-40:20 was superior to the Kojis made from soybean or barley alone, in the aspect of dextrinizing, saccharifying and proteolytic activities. 2). The soybean paste mashed with the admixed koji with higher enzymic activities caused the more and rapid formation of reducing sugars and proteolysis than the soybean pate from barley-koji. 3). The effect of salt on the activities of ${\alpha}-amylase$, saccharification and proteases was examined and it was noticed that the three was inhibited to the different extent respectively.

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Effects of the ratio of raw materials on the quality and taste of soy sauce - (1) Studies on the changes of Enzymatic activities and chemical components during Koji Preparation with various ratio of raw materials - (원료배합(原料配合)이 간장의 품질(品質)과 풍미(風味)에 미치는 영향(影響) - 제1보(第一報) 원료배합(原料配合)을 달리한 고일(一)지제조중(製造中)의 효소역가(酵素力價)및 성분변화(成分變化)에 관(關)한 실험(實驗) -)

  • Kim, Yong-Hwi;Kim, Jae-Uk
    • Applied Biological Chemistry
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    • v.4
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    • pp.17-22
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    • 1963

  • Changes of Enzymatic activities and chemical components during Koji preparation of soy sauce with various ratio of soy bean and wheat were studied as first step for checking the current ratio of raw materials for improved soy sauce and determination of proper ratio of them in the respect to its quality and taste, and following results could be obtained. 1. The Protease in the dryed Koji were mainly conmposed of a part which active at the neutral (about pH 6.0) range, while parts which active at acid and alkaline side were inferior. The more amount of wheat increases as raw materials of Koji, the stronger Protease activities of acid and neural side were, while the weaker alkaline side were. 2. Activity of Enzymes were increased rapidly in earlier stage then gradually in later stage or Protease and ${\beta}-Amylase$ rapidly throughout except drying of ${\beta}-Amylase$ during the course of Koji preparation. The more amount of wheat as raw material increases, the stronger Protease and ${\beta}-Amylase$ activity except. ${\beta}-Amylase$ were. 3. Reducing sugar, amino nitrogen, total nitrogen were increased, while total sugar were decreased during the course of Koji preparation. 4. The more amount of wheat increases as raw materials, the more increase reducing sugar, total sugar were, while the total nitrogen were decreased, no noticeable differences were observed in the amino nitrogen among the dryed Kojies.

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