• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.1
• /
• pp.157-162
• /
• 1996

A. oryzas 의 밀가루 누룩과 R. japonicus의 밀가루 누룩으로 탁주를 제조할 때에는 두 누룩의 혼합 비율이 탁주의 품질에 미치는 영향을 알아조기 위하여 두 누룩의 혼합 비율을 달리하여 7종의 탁주시료를 제조하고, 탁주의 이화학적 및 관능적 특성들을 조사하였다. R. japonicus는 누룩의 사용 비율이 높을 때에는 술덧의 산도와 유리당 함량이 높았고, 제성주의 부유물 함량과 부유물의 현탁 안정성도 높았다. 그러나 A. oryzas 누룩의 사용 비율이 높을 때에는 술덧의 산도와 유리당 함량이 낮았고, 제성주의 부유물 함량과 부유물의 현탁 안정성도 낮았다. R. japonicus 누룩과 A. oryzas 누룩을 2 : 1~5 : 1의 비율로 병용했을때에는 주박의 양이 크게 줄어들었고, 아미노산 함량이 증가하였으며, 기호성도 더 좋아졌다. 탁주의 전반적이 특성으로 볼 때 각 누룩의 단용시에는 R. japonicus 누룩이 A. oryzas 누룩보다 좋았다. 그러나 R. japonicus 누룩과 A. oryzas 누룩을 병용했을때에는 탁주의 전반적인 품질이 더욱 개선되어졌는데, 이때 두 누룩의 최적 혼합 비율은 대략 5 : 1이었다.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.2
• /
• pp.199-205
• /
• 2004

The quality characteristics of traditional Korean Takju fermented with discolored, broken, and milled rice were evaluated. Initial pH of medium and culure temperature for the alcohol fermentation were 4.2 and 26$^{\circ}C$, respectively. After 5 days of cultivation, final pH and temperature were 4.0 and 23.5$^{\circ}C$. The alcohol contents in fermentation of discolored and broken rice was about 18.0％ and that of milled rice was 18.7％. The content of succinic acid was highest in organic acid components of products fermented three materials respectively. The major volatiles were 3-methyl-1-butanol, 2-methyl-1-propanol, n-propanol and ethyl acetate. In free amino acid composition of mashes, alanine retained more than 1000 mg％. Free sugars contained in mashes such as glucose, fructose, sucrose, maltose were also analysed by HPLC. Results of sensory evaluation in taste, aroma, color were showed good score above 4.3.

• Applied Biological Chemistry
• /
• v.9
• /
• pp.59-64
• /
• 1968

Takju (Korean native Sake) was mashed with two different materials. One of the material was polished rice and Nuruk(mold wheat), the other one was corn and Nuruk. The amino acids in those fermenting mashes were identified by paper partition chromatography at regular intervals. The results were summarized as follows; a) Following 14 kinds of amino acids were identified in the mash of rice material; lysine, valine, proline, leucine, serine, glycine, aspartic acid, alanine, cystine, tyrosine, histidine, glutamic acid, tryptophan and phenylalanine b) Following 12 kinds of amino acids were identified in the mash of corn material; lysine, valine, proline, leucine, serine, glycine, aspartic acid, alanine, cystine, histidine, argrinine and tryptophan. c) The main amino acids in the Takju mash according to the color density of the each amino acid spot on the paper chromatograms were checked as lysine, valine, leucine, serine, proline and glycine.

• Korean Journal of Food Science and Technology
• /
• v.44 no.2
• /
• pp.202-206
• /
• 2012

In order to prepare rice vinegar, $takju$ fermentation was performed, using two different compositions; cooked rice supplemented with $Rosa$ $rugosa$ Thunb. (CR-R) and uncooked rice supplemented with $Rosa$ $rugosa$ Thunb. (UR-R). After ethanol fermentation, ethanol contents of $takju$ were adjusted to 6.0%, and then acetic acid fermentation was carried out using $Acetobacter$ $aceti$ at $30^{\circ}C$ with 200 rpm for 9 days. Supplementations of 1% acetic acid to $takju$ prior to acetic acid fermentation were a critical step in achieving a successful fermentation; final organic acid contents increased in a dose dependent manner. A higher content of organic acids, 1.6-6.9%, was found in UR-R vinegar. The level of free amino acid and GABA in UR-R vinegar was higher than that of CR-R vinegar, with glutamic acid and arginine, as the major amino acids. This finding demonstrates that heating process of rice prior to ethanol fermentation affects the quality of vinegar significantly.

• Microbiology and Biotechnology Letters
• /
• v.9 no.4
• /
• pp.253-261
• /
• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• Korean Journal of Food Science and Technology
• /
• v.24 no.3
• /
• pp.272-278
• /
• 1992

Takju, a Korean traditional wine, was prepared by using nuruk and Koji which were inoculated with Aspergillus kawachii and Aspergillus shirousamii. Those chemical composition such as alcohols and organic acids were determined with gas chromatography to investigate the variation of its content by the fermentation. Alcohol such as methyl, ethyl, n-propyl, i-butyl, i-amyl alcohol were detected in the most takju mash samples. Alcohol contents in the groups fermented with KNR and SNR were slightly higher than KKR, SKR groups. Lactic acid were concentrated and organic acids such as pyruvic, oxalic, malonic, succinic, maleic, malic, ${\alpha}-keto$ glutaric acid were also detected in the most samples. The pH was lowest in the KKR group. The total acid content was slightly decreased at the later fermentation and was highest in KKR. The content of minerals were highest in the WNR and BNR groups. Throughout fermentation the content of potassium and magnesium varied greatly with the tested groups.

• Applied Biological Chemistry
• /
• v.8
• /
• pp.39-43
• /
• 1967

In the fermented mash of Takju made from different raw-materials the general components are det. ermined by chemical analysis and the organic acids, sugars are identified by paper chromatography method. The results are summarized as follows. 1. Alcohol content is the highest in the fermented mash made from starch. 2. Contents of organic acid in the fermented mash from rice are more than those in other raw materials including lactic acetic, succinic, fumaric, malic and The citric acid flavour of Takju mainly depends on the components of organic acids. 3. glucose, sucrose, fructose, maltose, raffinose, xylose are identified in the raw-materials and glucose, sucrose, fructose, xylose are found in the fermented mash. 4. In order to get good-flavour in the starch-fermented mash and flour-fermented mash as well as rice-fermented mash, there should be contented organis as much as rice-fermented mash.

• Applied Biological Chemistry
• /
• v.30 no.4
• /
• pp.323-327
• /
• 1987

Takju, a Korean traditional rice wine, was prepared using Koji and Nuluk which were inoculated with single or combination culture of Aspergillus niger, Aspergillus shirousamii, and Aspergillus kawachii to investigate changes in mineral, amino acid and organic acid during fermentation. The mineral content showed a range of $1.50{\sim}15.20ppm\;for\;Ca,\;0.22{\sim}0.25ppm\;for\;Cu,\;1.60{\sim}2.10ppm\;for\;Fe,\;0.17{\sim}0.55ppm\;for\;Mn,\;0.68{\sim}1.00ppm\;for\;Zn,\;3.00{\sim}40.50ppm\;for\;K,\;5.25{\sim}19.50\;for\;Mg,\;1.43{\sim}2.95ppm\;for\;Na,\;and\;3.00{\sim}63.0ppm$ for P. It has been found that Takju had 16 kinds of amino acid including aspartic acid. A. niger Nuluk showed the highest contents in total amino acids, while A. kawachii Koji was the lowest in amino acids. The major amino acids were glutamic acid, alanine, leucine, and phenylalanine. The order of organic acids from the highest content in Takju were citric acid> tartaric acid> pyruvic acid> malic acid> lactic acid> acetic acid.

• Korean Journal of Food Science and Technology
• /
• v.39 no.3
• /
• pp.266-271
• /
• 2007

The pH, acidity, color, reducing sugar, total sugar, alcohol, and organoletic characteristics of Takju containing puffed rice powder (0, 25, 50 and 75%) were investigated during fermentation for 10 days. After drastic decrease at Day 1, the pH increased gradually until Day 5 and then tended to decrease after Day 6. A lower concentration of puffed rice powder resulted in a greater pH reduction (p<0.05). Acidity increased quickly with days, especially for the 0% after Day 6 (p<0.05). After a sudden rise at Day 1, the Hunter ‘L’ value tended to decrease with days of fermentation. At the same day, the 75% showed the lowest Hunter ‘L’ value, however, it had the highest Hunter ‘a’ value except on Days 0, 3 and 10 (p<0.05). After a rapid reduction in reducing sugar on Day 3, no differences were observed in the samples (p<0.05). The 75% tended to be higher in reducing sugar. Total sugar decreased rapidly at Day 2, and then either remained unchanged or decreased after Day 3. With the exception of Day 4, the 75% had higher amounts of total sugar than the others at the same day (p<0.05). The Highest alcohol contents [13.0-16.4% (v/v)] occurred on Day 6. Higher alcohol concentrations were observed with higher puffed rice powder (p<0.05). In the sensory evaluation, no differences were detected between the 0% and those with puffed rice powder added (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.12
• /
• pp.1583-1588
• /
• 2007

PC-camera based automatic titration was executed in the acidity analyses of vinegar, milk and Takju. The average hue value (Havg) of 144 pixels in the image of the sample solution being titrated was computed and followed up at regular time intervals during titration in order to detect the titration end point. The Havg increase of 5 degrees from the first Havg was regarded as reaching at the end point in the cases of vinegar and milk. The Havg increase set up to detect the end point was 70 degrees in the case of Takju. In the case of vinegar, the volume of added titrant (0.1 N NaOH) was $21.409{\pm}0.066mL$ in manual titration and $21.403{\pm}0.055mL$ in automatic titration (p=0.841). In the case of milk, it was $1.390{\pm}0.025mL$ in manual titration and $1.388{\pm}0.027mL$ in automatic titration (p=0.907). In the case of Takju, it was $4.738{\pm}0.028mL$ in manual titration and $4.752{\pm}0.037mL$ in automatic titration (p=0.518). The high p values suggested that there were good agreements between manual and automatic titration data in all three food samples. The automatic method proposed in this article was considered to be applicable not only to acidity titrations but also to most titrations in which the end points can be detected by color change.