• Applied Biological Chemistry
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• v.46 no.3
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• pp.195-200
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• 2003

Methods of adding barley malt as source of carbohydrates and enzymes in the production of kanjang in order to improve it's tastes and qualities were investigated. Soybean meju, soybean-malt meju and soybean meju cummalt was mashed with 20% salt brine in the ratio of 1:3 respectively, matured and analyzed the chemical compositions of the soy sauce mash samples for 150 days of maturing. Organoleptic evaluations for the matured soy sauce samples were done. The higher total nitrogen, TCA soluble nitrogen, O.D. at 500 nm, pure extract and lactic acid content could be observed with the soy sauce mash made of soybean-malt meju than those of contrast one from the beginning of the mashing throughout to the whole maturing period of 150 days. The higher the content of malt in the soybean-malt meju, the higher those content in the mash. But the lower content of those compositions in the soy sauce mash made of soybean meju cum malt than those in the contrast was found. The highest scores in all the sensory characteristics including 7.56 points, which were significantly different from that of contrast soy sauce at 5% level, in overall palatability were obtained by the soy sauce made of soybean-malt meju added with 30% malt in the organoleptic evaluations.

• Korean Journal of Agricultural Science
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• v.13 no.2
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• pp.279-288
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• 1986

One hundred and fifty one mutant strains were obtained from the parent strain Aspergillus oryzae MF by ultra-violet ray irradiation. Among those mutants a strain, Asp. oryzae UM-36 which hyperprodued protease, was selected and its morphological characteristics and the production of enzymes protease, ${\alpha}$-amylase, and glucoamylase on wheat bran koji and on soy-sauce koji were studied. The results obtained were as follows 1. The selected mutant showed slower growth and weak sporulation on malt agar and on Czapek agar than the parent strain. 2. The conidiophores of the mutant were generally shorter than those of the parent when grown on malt agar. 3. Sectoring in colonies was not found when grown on malt agar and on Czapek agar. 4. The level of protease production by the mutant was increased approximately 1,4-fold higher on wheat bran koji and 2-fold higher on soysauce koji than by the parent. 5. The production of ${\alpha}$-amylase and glucoamylase by the mutant were also increased as compared with the parent on wheat bran koji and on soy sauce koji. 6. In the case of parent strain and mutant strain, the highest activity of protease appeared after three days in wheat bran medium at $30^{\circ}C$ incubation, but the highest activities of ${\alpha}$-amylase and glucoamylase appeared after two days.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.31 no.3
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• pp.366-374
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• 1986

Taiwan land race, Taichung 2 rowed barley #1 was crossed with England cultivar, Deba abed in 1972, and two isogenic lines-lax and compact heads-were made in 1982. So as to three fertilizer and three seeding density levels were treated at Dan-Kook Agricultural College farm located in Cheonan in 1984-1985. Lax head type had longer spike length and rachis than compact type. The traits uninfluenced by different head types were heading time, number of grains per spike, yield and soluble nitrogen content. However, the traits related to malting quality such as 1,000 grain weight, assortment ratio, protein content of grain and malt, malt extract, malt total nitrogen content, Kolbach index and diastatic power were significantly affected by head types. The number of spikes per m2, yield, assortment ratio, crude protein content of grain and malt yield ratio, extract yield ratio, malt total nitrogen, souble nitrogen content, Kolbach index and diastatic power were affected by fertilizer and seeding density levels in both isogenic lines. The malting quality was best at 12-12-9 kg/l0a fertilizer level and the yield was greatest at 15-12-9 kg/l0a level. Narrow-spaced or drilling seeding had greater yield and better malting quality than conventional row seeding. The plant with lax head type had some advantages in malting quality, suggesting that this trait would be considered as an selection criterion fer good malting quality lines.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.27 no.1
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• pp.35-40
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• 1982

New malting barley variety" Doosan #8" is a short culm, lodging registance, high tillering, good quality and high yielding variety. This variety was developed from the cross 'Tai Chung 2 rowed barley #1 \times Deba abed' made in 1972 at Sacheon Malting Barley Experiment station, Doo San Fann's Co. This variety was determined to recommend to the all malting barley production areas in southern part of Korea from 1981. of Korea from 1981.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.27 no.1
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• pp.41-48
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• 1982

A comparison was made for growth and yield of two rowed and six rowed barley varieties to differentiate their fundamental characteris in relation with brewing quality. Heading and maturing time of two rowed barley varieties were similar to those of six rowed covered but were earlier than those of six rowed naked ones. Most of two rowed varieties were spring barley and low temperature susceptible, but they were relatively photoinsensitive compared to six rowed varieties. Eventhough malting barley has heavier stands and grains, they were quite similar in yielding ability with six rowed cultivars with decreased number of grains per spike. In quality characters, malting barley has better germination energy and rate, lower protein content than the common six rowed barley and decisively better for brewing that six rowed barley with higher malt yield, extract yield and quality and enzyme activity. In comparison of malting barley varieties produced in Korea and Japan indicated that those varieties produced in Japan were better in germination characters, extract yield and quality, Kolback index and enzyme activity than those produced in Korea.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.25 no.4
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• pp.28-37
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• 1980

New malting barley variety "Sacheon #6" is an early maturing, medium height, lodging resistance, high tillering, good quality and high yielding. This variety was developed from the cross Harupin-Nizo x Hokudai #2 made in 1970 at Sacheon Malting Barley Experiment Station, Doo San Farms Co., This variety was determined to recommend to the all malting barley production areas in southern part of Korea from 1979.from 1979.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.181-187
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• 1981

The changes in the chemical composition of yeast extracts during autolysis and their effect to the sensory quality were studied with baker's yeast, Saccharomyces cerevisiae. The amounts of extracted solids, proteins, amio-N. amino acids, especially glutamic acid, alanine and lysine, increased by the autolysis time up to 48 hrs. The results of sensory evaluation made by the multiple paired comparision test and Duncan's test indicated a significant difference is taste by the time of autolysis. In the profile test, the flavor character notes expressed by the panel were 17 different characters, 11 in aroma and 6 in taste. The character notes and the intensity of flavor changed with the time of autolysis. The sharp and beany flavor of the extracts which was autolyzed for 4 hours turned into meaty and worty flavor by 48 hours of autolysis. A proper arrangement of the flavor characters in the quantitative descriptive chart could provide a weighted value of the flavor grade. The aroma grade index and the taste grade index correlated to the amplitudes of the profile test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.779-789
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• 2017

The effects of orally administered Seomaeyakssuk (Artemisia argyi H.) vinegar on lipid metabolism in Sprague-Dawley rats fed a high-fat and high-cholesterol (HFC) diet were analyzed. The experimental animals were divided into five groups: a normal diet group (normal, N), HFC diet group (control, C), HFC diet with lovastatin at 20 mg/kg body weight (B.W.) group (positive control, PC), HFC diet with malt vinegar group (TM), and HFC diet with Seomaeyaksuk vinegar group (TS) (2 mL/kg B.W.). After 4 weeks of feeding rats the experimental diet, contents of serum total lipids and total cholesterol levels of TM and TS groups were significantly lower than those of the PC group. Triglyceride contents of the TM and TS groups were not significantly different from those of the PC group but significantly lower than those of the C group. Content of serum high density lipoprotein-cholesterol was significantly lower than that of the N group but higher than that of the C group. Low density lipoprotein-cholesterol content of serum was 190.68 mg/dL in the TS group, which was the lowest except for the N group. Aspartate transaminase and albumin transaminase activities as a measurement of liver damage index were not significantly different between the TM, TS, and C groups. Serum thiobarbituric acid reactive substance content of the TS group was reduced to a similar level as the N group but was lower than that of the C group in the liver and significantly higher than that of the N group. Antioxidant activity of the TS group was 55.69% in serum, which was a similar to that of the N group, and was 52.39% in the liver, which was not significantly different than that of the C group. From these results, we conclude that Seomaeyakssuk vinegar improves serum lipid content as a result of the complex action of vinegar, an active ingredient of Seomaeyakssuk and a product of the fermentation process.

• Korean Journal of Breeding Science
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• v.43 no.6
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• pp.538-542
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• 2011

A new malting barley variety, 'Baegho', was developed from a cross between Azuma Golden and Nishinochikara in 1998. An elite line, YMB2139-2B-1-10-2, was selected in 2005 and designated as Milyang137. It showed good agronomic performance in the regional adaptation yield trials (RYT) from 2006 to 2008 and was released with the name of 'Baegho' having high yielding and BaYMV and powdery mildew resistance. The average heading and maturing dates of 'Baegho' were April 21 and May 28, which were 3 and 2 day later than those of Hopum, check variety, at the RYT, respectively. 'Baegho' has shoter culm length (78 cm), more spikes ($1,062per\;m^2$) and heavier 1,000 grain weight (40.7 g) than those of Hopum, respectively. 'Baegho' is resistant to domestic BaYMV strains I, III and IV and powdery mildew at Iksan. In growth habit, 'Baegho' is close to type (IV) that is distinguished from other Korean malting barley cultivars, which could tolerant to premature heading damage that is major concern for the practice of the malting barley cropping. The yield potential of 'Baegho' in the RYT was about 5.57 MT/ha, which is about 13% higher than those of Hopum. This variety has good malting quality in grain and malting analysis showed better 1,000 grain weight, husk rate, diastatic power than those of Hopum. 'Baegho' applied for protection of new varieties of plant in 2009.