• 미생물학회지
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• 제7권3호
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• pp.115-124
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• 1969

The mash of Takjoo, Korean flour wine, is fermented through two brewing processes ; the primary brewing process to saccharify and the main one to produce ethyl alcohol. The activities of acid proteinase (pH3), weak acid proteinase (pH 6), and alkaline proteinase (Ph 80 on the processes are determined with time by the Folin phenol method as a strength of casein digestion. Hydrogen ion concentration, the content of total organic acids, protein, free amino acids and oligopeptides, which effect the activities of proteinase, are also measured. The results are briefly summarized as follows : 1. In general, the activities of acid proteinase and weak acid proteinase in the mesh of primary brewing process are stronger than those in main brewing process. 2. The activities of acid proteinase are remarkably stronger than those of weak acid proteinase in both processes. It reveals that they decrease slowly through the fermentation. Activities of alkaline proteinase are weaker than others. 3. As the raw materials are mixtured, the total amount of organic acids is equivalent to 0.150 mg/ml acetic acid in the mesh of primary brewing process and 0.02 mg/ml acetic acid in the main one. They increase gradually with time. 4. Hydrogen ion concnetration shows 3.9 in the mesh of main brewing process and 3.28 in the primary one. They increase to the maximum in 60-72 hrs., and decrease since 108 hrs. 5. The content of crude protein shows 66.90mg/ml in the mesh of main brewing process, while shows 64.29mg/ml in the mesh of primary one. they decrease slowly with time. it seems that a small content of crude protein, as a substrate, converts into amino acids and soluble nitrogen compounds by proteinase. 6. The content of free amino acids and oligopeptides shows 0.36 mg/ml in the mesh of primary brewing process and 0.24mg/ml in the main brewing process. It is evident that the reason they increase continuously through the fermentation is the effect of proteinase. 7. According to the results, the strong activities of proteinase in primary brewing process has been derived from the decrease of hydrogen ion concentration due to the production of organic acids.

• 한국식품조리과학회지
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• 제10권1호
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• pp.1-7
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• 1994

Major quality parameters(organic acids, alcohols, fusel oil and sensory characteristics) of traditional Ewhaju were investigated during brewing. In organic acid contents at immediately after brewing, lactic acid was 155.1mg％, malonic acid was 5.4mg％, succinic acid was 8.9mg％, acetic acid was 7.6mg％, oxalic arid was 1.3mg％, citric and tartaric acid was 27.8mg％ and pyruvic acid was 4.8mg％ but in 100 days after brewing and one year aged, lactic acid was 1763.3 and 3059.3mg％, malonic acid was 12.3 and 19.3mg％, succinic acid was 11.5 and 23.1mg％, acetic acid was 29.2 and 73.1mg％, oxalic acid was 0.6 and 0.2mg％, citric and tartaric acid was 298.3 and 639.6mg％, and pyruvic acid were 1.1 and 0.3mg％, respectively. All the alcohol contents increased as the fermentation period increased ; the ethyl alcohol was only 0.05fe at immediately after brewing. In the alcohols content of Ewhaju at 100 days after brewing, the ethyl alcohol, methyl alcohol n-propyl alcohol and iso-butyl alcohol were 5.13ft, 47.56 ppm, 37.25 ppm and 19.51 ppm, respectively, Also in the one year aged Ewhaju, the ethyl alcohol was 9.39f), methyl alcohol was 36.34 ppm, Fusel oil was not detected in the first stage of brewing, but it was detected 1.12mg％ at 100 days after brewing and 1.18mg％ at one year stored sample. A general trend in change of color was almost white immediatly after brewing but a increase in Hunter "b" value and "a" value were observed depending on brewing time prolonged. Taste and overall palatability of Ewhaju after 100 days of brewing were significantly superior(p<0.05, p<0.01).

• 미생물학회지
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• 제6권4호
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• pp.141-146
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• 1968

Takjoo mashes which were collected from the Takjoo breweries in Seoul area were studied on the purpose of detection for the reciprocal actions between amylase activity and saccharifying ability. The results obtained are as follows. Amylase activity was found to be usually high in the primary brewing process as well as the main brewing process. And especially, .alpha.-amylase in the primary brewing process showed remarkably high activity, more than 5.0 D.P. per/ml of mash comparing with 3.8 D.P. per ml of mash in the main brewing process. However, it was revealed that the reducing sugar contents in the primary brewing process were much higher in its average contents, 5.5%, than 1.1% in the main brewing process.

• Toxicological Research
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• 제16권1호
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• pp.39-45
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• 2000

This study was carried out to evaluate antitoxic effects Palsun Brewing Water against cadmium by colorimetric methods. The antitoxic activity of Palsun Brewing Water in NIH-3T3 fibroblasts was evaluated by MTT ({3-(4, 5-dimethylthiazol-2-yl)-2, 5-diphenyl-2H-tetrazoliumbromide} and SRB (sulforhodamine B protein) assays. The light microcopic study was carried out to observe morphological changes of the treated cells. These results were obtained as follows: The concentration of 10-2 mg/ml of Palsun Brewing Water was shown significant antitoxic activity against E. coli endotoxin and Salmonella endotoxin. The number of NIH-3T3 fibroblasts were antitoxin and tend to regenerate. These results suggest that Palsun Brewing Water retains a potential antitoxic activity.

• 동아시아식생활학회지
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• 제9권3호
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• pp.267-276
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• 1999

This study was carried out to understand the brewing and processing methods of rapid-brew alcoholic beverages. In the contents of 45 classical records, there were 68 items about rapid-brew alcoholic beverages. and single and double-brew alcoholic beverages. Those alcoholic beverages. of the 68 items studied, were made iron green grown at that time-rice, glutinous rice, regular rice. Selected 38 items among those brew, alcoholics glution rice, were distributed into 34 patterns. Four patterns, grounded on rapid-brewing and processing methods, were set one thing to another and analyzed.

• 동아시아식생활학회지
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• 제9권3호
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• pp.277-288
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• 1999

This study was carried out to understand the brewing and processing methods of rapid-brew alcoholic beverage. In the contents of 45 classical records, there were 68 items about rapid-brew alcoholic beverage and sin91e and double brew alcoholic beverage. Those alcoholic beverage of 68 items above, were made from green grown at that time-rice, glutinous rice. regular rice. Selected 38 items among those brewages. alcoholics from glutinous rice, were distributed into 4 patterns. Four patterns, grounded on rapid-brewing and processing methods, were set one thing to another and analyzed.

• Applied Biological Chemistry
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• 제33권3호
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• pp.252-256
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• 1990

막걸리의 제조공정 중 2단사입시에 lysozyme 270ppm과 glycine 0.27%구 및 lysozyme 450ppm과 glycine 0.45% 구를 첨가하여 발효시킨 후, 주요를 2배 희석시켜 발호성분변화, pH 변화, acetic acid 함량, 핵산 관련물질의 함량, 관능검사 등을 측정하였다. 제조과정 중 lysozyme과 glycine의 첨가는 막걸리 발효에 어떠한 영향도 미치지 않았으며, lysozyme 혼합 처리구는 대조구에 비해 저장기간 동안 pH의 감소가 둔화되었고, 초산 생성량이 현저히 억제되었다. 또한 $3^{\circ}C$에서 2주 저장한 막걸리의 핵산 관련물질은 대조구에 비해 IMP, inosine함량이 더 많았고 관능검사에서도 lysozyme 혼합 처리구가 맛과 기호성 면에서 그 유의성이 인정되었다.

• 조명전기설비학회논문지
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• 제26권8호
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• pp.79-87
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• 2012

Currently, The method to produce a brewing body for dentistry supplementation water produces a brewing body by fabrication, burying and it is heat wish in city gas and oxygen. It uses an original judgment found airplane the brewing body uses a spring of the back wait that melting temperature dissolved various alloys in by a blow pipe, and to generate centrifugal force and produces it. In addition, because it uses preheating to dissolve an alloy in general, it is hard to regulate the appropriate melting temperature of the alloy and brewing time and generates a brewing defect hereby same as gas industry and pinhole and shows the defect of the supplementation thing due to the super-heating. In this paper, We developed the high induction heating system which it could set brewing time,temperature and had durability and security,by the kind of the alloy to produce a high quality prosthetic thing brewing body.

• 미생물학회지
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• 제11권4호
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• pp.167-174
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• 1973

This study included two parts of investigation, the microfloral changes during the brewing process with the changes of pH, total acidity, temperature and alcoholic contents, as well as determination of survival times of major enteric pathogens in Takju. 1. Maximum number of Saccharomyces cerevisiae was $4.3{\times}10^7$ per milliliter on the 5th day of fermentation and gradually decreased. Saccharomyces cerevisiae was one of the predominant strains of the fermentation process. The number of Saccharomyces cerevisiae was $4.3{\times}10^6$ per milliliter at the completion of the brewing and human consumption. In a few days after the completion of the brewing. Bacillus subtilis and some species of Staphylococcus spp. began to grow and those organisms were responsible for the spoilage. 2. Maximum pH, during the brewing, was 5.8 on the first day of fermentation and rapidly decreased until 6th day of fermentation at pH 4.3. 3. Maximum alcholic content was 14.5 degree on the 4th day of fermentation, 10.3 degree on the 5th day and this degree was continued during the experimentation. 4. Maximum temperature, during Takju brewing was 34.deg.C on the 3rd day of fermentation and rapidly decreased up to 23.deg.C on the 6th day and this temperature was continued until the brewing process was finished. 5. Maximum total acidity was 0.57 percent on the 4th day of fermentation and gradually decreased by brewing process was completed. 6. Survival time of major enteric pathogenic bacteria in Takju was as follows : Shigella dysenteriae and Escherichia coli were isolated in two hours and 14 hours respectively, but Salmonella typhi, Vibrio parahemolyticus were not isolated even in an hour after the inoculation of those organisms in undiluted Takju. In diluted Takju, Salmonella typhi, Vibrio parahemolyticus were not isolated even in an hour after the inoculation of those organisms in undiluted Takju. In diluted Takju, Salmonella typhi, Shigella dysenteriae, and Escherichia coli were survived for 50-60 hours, but Vibrio cholerae and Vibrio parahemolyticus were not isolated even if treated within one hour.

• 미생물학회지
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• 제5권2호
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• pp.43-54
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• 1967

The characteristics of enzymic sources and its effective uses concerned with brewing of Yack-Tack Joo which is traditional and popular liquors for all Korean have been studied. Results obtained are as follows; 1)Kock Ja (enrich of fungi and yeast produced in Korean brewery) is found to be weak in its liquifying(600U.) and saccharifying activity(1300U.), so that it is useful to conbine two factors effectively for better brewing. 2) The additional ratio of Kok Ja per materials is seems proper at line of 20 percent for better fermentation and the enzymic preparations inoculated of microorganisms in wheat bran is seems proper at 25 percent line. 3) Adding the enzymic preperation in which the strain Rhyzopus had been inoculated to the experimental mash at 5 percent per material, the rate of fermentation was revealed highest degree than those of else. 4) It is not proper to add a single Bun Kok in fermentation, as it produce much acid in mash during brewing. 5) However, the enzymic preparation composed of Asp usami and Rhyzopus sp. produced less acid in brewing. 6) The increasing of temparature in enzymic samples, temparatures of the mixtured Kuk(Kok Ja and enzymic preparation) are higher than those of single addition at the first stage in pre-fermentation, but there are no differences at the late stage of post-fermentation. 7) Amount of amino acids in the plot of enzymic prepation are found much more than those of single use at late stage of post-fermentation. In the plot of single use of Kock Ja, the amount was the most than else, the proteinase activity is strongest more than else. 8) In the brewing of Korean Tack-Yack-Joo, it is desirable less amount of acidity, more amount of amino acid, stronger liquifaction of starch and vigorous saccharification. Thren it was found that the application of two prepations(Kock Ja and Bun kok) is most effective to get moderate quality in Tack-Yack-Joo brewing.