• Journal of the Korean Society of Food Culture
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• v.4 no.3
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• pp.293-300
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• 1989

오늘날의 청주(淸酒)는 SAKE라는 이름으로 일본(日本)을 대표(代表)하는 술로 여겨지고 있으나 사실 일본식(日本式) 청주(淸酒)의 제법(製法)도 결국(結局)은 우리나라에 그 근원을 두고 있다. 오늘날의 청주(淸酒)는 우리의 술 빚는 법이 일본(日本)으로 전래된 후, 일본(日本)에서 잘 다듬어져 다시 우리나라에 상륙(上陸)한 것으로 現在의 청주(淸酒)의 근본도 그 뿌리는 백제를 비롯한 우리나라에 있음은 주지할 만한 사실이다. 그러나 우리 고유의 술빚는 법이 체계적으로 정리되지 못하고 사라져 버린데에는 우리의 전통사상의 일부인 과학, 기술 노동을 천시하는 풍조와 술빚는 일을 특히 여성의 전유물로 여겨 양조법의 정립이 이루어지지 못한 것도 큰 이유라 하겠다. 자가용(自家用)으로만 사용되던 주조(酒造)에서 탈피하여 공업적(工業的)인 규모의 청주생산은 1883년 1월 후꾸다라는 일본인이 부산에 세운 공장을 시초로, 1917년 현 백화양조의 전신이라 할 수 있는 조선주조주식회사 설립으로 본격화되었다. 우리의 전통청주(약주)는 곡류와 누룩을 이용하여 빚는데, 누룩은 밀기울을 잘 다져서 장기간에 걸쳐 제조하며, 누룩에는 당화효소를 분비하는 곰팡이류와 알콜발효를 할 수 있는 효모류가 함께 부착되어 있다. 따라서 호화시킨 곡류와 누룩을 함께 넣어서 술을 빚게되면 당화와 발효가 동시에 일어나게 된다. 일본식 청주도 Koji라 불리는 국(麴)을 제조하는 것을 달리할 뿐 우리 전통청주와 제법의 맥락은 같다. Koji는 찐쌀에 곰팡이류를 인위적으로 접종하여 배양한 것으로, 결국 당과용 효소를 얻는다는 것은 누룩과 같은 원리이나 곰팡이균을 분리하여 접종하는 것이 다르다. 한국의 청주판매 현황을 보면 80년대 초반 급격한 감소추세를 보였으나, 업계가 적극적인 판촉활동을 벌임과 동시에 새로운 TYPE의 냉청주(冷淸酒)를 개발하여 여름철이 비수기였던 시장 상황을 완전히 깨뜨려 사계절의 주류로 만드므로서 뚜렷한 회복, 증가추세로 바꾸었다. 앞으로 좀더 잘 다듬어지고 현대 이미지에 맞는 청주가 지속적으로 등장하여야 하며, 결국 이러한 민족고유의 맛이 가미된 청주 TYPE의 주류가 우리나라를 대표하는 국주로까지 발전할 수 있으리라 확신한다.

• KSBB Journal
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• v.22 no.2
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• pp.114-118
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• 2007

In this study, an amylase-producing fungus, strain 15 was isolated from soil in order to saccharify food wastes with cellulolytic and amylolytic enzymes. The amylase production cultures were performed in Mandel's medium with 1% rice straw and 1% paper wastes as carbon sources. The strain produced various cellulolytic (FPase 0.25, xylanase 20.09, CMCase 3.15 U/mL-supernatant) and amylolytic ($\alpha$-amylase 1.20, gluco-amylase 0.70, $\beta$-amylase 2.40 U/mL-supernatant) enzymes in Mandel's medium. In 10 L jar fermenter, maximum amylase and FPase activities, 3.25 and 0.23 U/mL, were obtained when the culture was grown at 30$^{\circ}C$, 200 rpm and 0.6 vvm for 3 days. In 100 mL flask level and 10 L jar fermenter, amylase produced by the strain 15 showed similar cellulolytic and amylolytic enzyme activities with Trichoderma inhamatum KSJ1 isolated from rotten woods by previous researcher. The ability of saccharification to food wastes also showed similar degree. However, the isolate 15 appeared to be yellowish in YMEA plate comparing to Trichoderma inhamatum KSJ1 in greenish.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.455-461
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• 2022

In this study, kombucha was prepared using saccharified rice solution to assess this possible means of increasing rice consumption. Chucheong rice yielded the highest starch content (80.40±1.33%) when used to produce saccharified rice solution. The resultant saccharified rice solution showed the highest 10.42 °Brix at 90 min of saccharification. Chamdream rice yielded the highest acidity at 0.38%, and Kawaji No.1 yielded the lowest at 0.24%. Organic acid analysis on the 15th day of fermenting kombucha made with different rice varieties indicated an acetic acid content of 111.70±1.09 ppm in Chamdream, and 46.86±1.00 ppm in Dongjinchal. Comparison of enzymes used in saccharified rice kombucha fermentation revealed that α-amylase resulted in the highest acidity (1.06%), and β-amylase yielded the lowest acidity (0.58%). Kombucha with green tea yielded the highest acidity (1.09%), and kombucha with rooibos tea yielded the lowest (0.37%). Polyphenol analysis indicated that the amount of polyphenol increased the most (1,623.75 ppm to 3,989.00 ppm) on day 0 of fermentation with green tea. Organic acid analysis revealed that the acetic acid content of kombucha supplemented with green tea increased from 172.89 ppm on day 0 of fermentation to 2,649.11 ppm on day 15. Kombucha with 2.0% added alcohol had the highest acidity (1.32%), and kombucha with 0.5% alcohol had the lowest (0.97%). Taken together, these results confirm that it is possible to make kombucha using saccharified rice solutions.

• Journal of the Korean Wood Science and Technology
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• v.17 no.3
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• pp.45-51
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• 1989

A major problem in the enzymatic hydrolysis of lignocellulosic substrates is the very strong bonding of cellulase to lignin and even cellulose in the hydrolysis residues. This phenomenon inhibits recycle of the cellulase which is a major expense of the enzymatic hydrolysis process. In this paper, autohydrolyzed wood was delignified by two-stage with a 0.3% Na OH extraction and oxygen-alkali bleaching and was subjected to enzymatic hydrolysis with cellulase. Also, an improved almost quantitative recycle process of cellulase enzyme was discussed. In enzyme recovery by affinity method. the first recycling showed relatively high hydrolysis rate of 97.4%. Even at the third recycle. hydrolysis rate was 86.7 percents. In the case of cellulase recovery by ultrafiltration method, first 2 recycling treatments resulted very high hydrolysis rate(97.0-97.7%). Even the third recycling showed about 94.2%. Authoydrolysis of oak wood followed by 2-stage delignification with alkali and oxygen-alkali produced a substrate for enzymatic hydrolysis that allowed almost quantitative recycle of cellulase.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.350-354
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• 1985

For the purpose of studying the possibility to use the barley as a raw material in vinegar manufacturing process, several factors related to the fermentation of acetic acid were investigated. The optimum quantity of sweet liquor prepared by koji method in medium was 30-40%. When koji of A. oryzae, commercial enzyme products and malt were used for the saccharification of the barley, the production rates of acetic acid during log period were 0.056%/hr, 0.025%/hr, 0.03896/hr and lag period were 22 hours, 48.5 hours and 25 hours, respectively. These results indicate that the saccharifying method using koji of A. oryzae is superior to that by the commercial enzyme products or malt for the acetic acid fementation. The optimum initial acidity was 2% and the proper initial ethanol degree were 4-6% in metium. In a submerged culture process using a jar fermentor, lag period was 15 hours, and acetic acid fermetation period was about 45 hours. In the sensory test of barley vinegar and commercial vinegar of the market, barley vinegar was superior to the vinegar in market with respect to tastes.

• Food Engineering Progress
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• v.23 no.4
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• pp.290-296
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• 2019

Rice in Korea is a highly valuable food resource that serves both as staple food and ingredient in various processed edibles. This study was conducted to explore pre-treatment methods for rice that result in good saccharification upon production of rice beer. When rice was subjected to fine grinding, steeping, roasting, gelatinizing, or puffing prior to saccharification with malt, wort containing puffed rice had the highest soluble solid content (°Bx). Upon production of wort without the addition of any enzymes for liquefaction or saccharification, the addition of 30% rice resulted in the highest soluble solid content (°Bx). Production of beer containing 10, 20, or 30% of either roasted or puffed rice showed that wort containing 30% puffed rice had the highest soluble solid content (15.4 °Bx) with good saccharification. The resulting beer likewise exhibited higher alcohol content (5.0-5.4%) than the beer that had roasted rice added, without the turbidity and with less bitterness. Therefore, rice puffing was considered a beneficial processing method to enhance rice saccharification and to facilitate both the production of fine quality beers and rice beer containing puffed rice.

• KSBB Journal
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• v.14 no.2
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• pp.212-219
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• 1999

lactic acid production from cellulose by simultaneous saccharification and fermentation(SSF) was studied. The SSF using cellulase enzyme Cytolase CL and Lactobacillus delbrueckii was strongly inhibited by the end product(lactic acid). An ion-exchange resin(RA-400) was used for in-situ product removal during SSF. The sorption capacity of the resin was 200mg/g-resin. The simple SSF and the extractive SSF resulted in lactic acid concentrations of 30.4g/L and 32.0g/L, respectively, at the initial substrate concentration of 50g/L. A model was developed to simulate the extractive SSF. The lactic acid conversion for the initial substrate of 100g/L was estimated to be improved from 60% to 09% by in-situ product removal. The experimentally determined kinectic parameters were pH dependent, and fitted as empirical expressions to establish their values at different pH's. Lactic acid productivity was predicted to be maximum at pH 4.5-5.0.

• Applied Biological Chemistry
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• v.38 no.4
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• pp.297-301
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• 1995

The saccharification ratio and efficiency of alcohol fermentation from hot air puffed and steamed flour of husked rice and barley varieties were compared. Enzymatic hydrolysis of husked rice flour was improved by puffing, and that of glutinous rice was higher than that of nonglutinous one. By puffing of husked rice and barley, alcohol production was slightly increased, but fermentation period was reduced comparing with steam cooked husked rice and barley. Fermentation efficiencies of husked rice by puffing and rice by steam cooking were 90.72% and 87.77%, respectively. Residual reducing sugar of barley mash was higher than that of rice mash. The pH of mash was gradually increased during fermentation and was high in case of puffing treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.186-192
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• 2010

Skin wrinkles typically appear as a result of aging processes. One of causes may be the nonenzymatic glycation followed formation of browning products called advanced glycation endproducts (AGEs), an irreversible cross-linked protein. The accumulation of glycated collagen cross-linked in skin inhibits the formation and function of skin tightening agents such as collagen and elastin. To development for anti-wrinkle ingredients from edible plants, MeOH and hot-water extracts were prepared and evaluated for their inhibitory effects of AGEs formation. The activities of both extracts from bay laurel (Laurus nobilis), cinnamon (Cinnamomum loureirii), clove (Eugenia caryophyllate), oregano (Origanum vulgare), rosemary (Rosemarinus officinalis), savory (Satureja hortensis) and star anis (Illicium verum) of western spices, and blackberry (Rubus coreanus), dayflower (Commelina communis), Epimedium koreamun (whole), termunalia frutus (Terminalia chebula) and turkestan rose (Rosa rugosa) of medicinal plants were higher than the others. Of Korean vegetables, however, MeOH and hot-water extract from only Asters caber and green tea showed higher activities, and no activity in Korean marine plants (seaweeds).

• Journal of the Korean Wood Science and Technology
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• v.14 no.3
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• pp.23-29
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• 1986

Alakline peroxide pretreatment for the delignification of poplar wood was performed. sinceit is a simple and efficent method for enhancing the enzymatic digestibility of wood residues. Approximately one-half of their lignin and most of the hemicellulose present in poplar wood were removed when the wood sawdust was reacted at 25$^{\circ}C$ for 100 hrs in an alkaline solution (pH 11.5) of 1% peroxide. The rate of decomposition as well as the saccharification efficiency were enhanced up to 350% and 260% respectively in comparision with those of the controll. This enhancement is comparable with that pretreated with 1% sodium hydroxide and 20% peracetic acid successively. The advantages of alkaline peroxide as delignifying agents against other chemicals were also discussed.