• Korean Journal of Food Science and Technology
• /
• v.41 no.6
• /
• pp.652-656
• /
• 2009

A cylindrical ultraviolet (UV) sterilization system was developed for decreasing microorganisms in takju. The takju was passed through 110 strips of honeycomb-type teflon tubing with 9 UV lamps (1,395 W) set between the teflon tubes. Thus, during passage, the takju was effectively exposed to the UV rays without loss. In terms of the overall quality aspects of the takju, the optimum sterilization condition was set for 4 min at 2 L/min. A 2-3 log cycle decrease in viable cell numbers of total bacteria and fungi was observed at this operating condition. Quality changes in the UV-sterilized takju were examined via UV irradiation of samples followed by storage at 30oC for 8 days. To evaluate the quality changes, pH, amino nitrogen content, acidity, reducing sugar content, and viable cell numbers of total bacteria and fungi were measured. Increases in pH, acidity, and amino nitrogen content were observed in both the takju control and UV sterilized takju with increasing storage time. However, reducing sugar content was decreased in both samples. The L, a, and b values of the control takju and UV sterilized takju showed similar trends over the storage period. Viable cell numbers of fungi did not change in the control or UV sterilized takju during storage, showing approximately $10^8\;CFU/mL$ and $10^4-10^5\;CFU/mL$, respectively. In addition, viable cell numbers of total bacteria remained lower in the UV sterilized takju over 4 days compared to the non-sterilized takju.

• The Korean Journal of Mycology
• /
• v.5 no.1
• /
• pp.21-26
• /
• 1977

Studies on the brewing of Takju with polished barley was carried out. The results obtained and as follows. 1. Polished barley koji was not available because of low acidit production. 2. No significant differences of Takju quality observed among treatments of polished barley, but barleyflour Takju was remarkably inferior to other materials originated Takju in quality and color. 3. Yield per compressed barley Takju was higher than that of other type of materials. 4. The most desirable enzyme sources ratio in the brewing with polished barley were koji 20-30%, Kokja 2.5%, bunkuk 2% respectively. 5. This results indicates that Takju berwing with polished barley is possible.

• Korean Journal of Digital Imaging in Medicine
• /
• v.13 no.3
• /
• pp.133-137
• /
• 2011

This research investigated how low dose radiation affected the quality characteristics of Takju. The treatment group were the quality characteristics of control group, Takju treated by radiation of separate 4, 7, 10 Gy and sterilized Takju. We measured pH, titratable acidity, alcohol, brix, total viable cell count, Hunter's color values, sensory characteristic. As a result, We discovered there were minute changes in pH, titratable acidity, alcohol, brix, total viable cell count. Likewise, The color appeared changes on separate radiation dose. In the sensory characteristic, People's preference ranked better than average level according to priority Takju treated by 4, 7, 10 radiation. In conclusion, Low dose radiation had little effect on the quality characteristics of Takju. However, Takju received a favorable review by some people In test of taste such as after taste. So We thought, such as preservation, the research using the radiation should be continually conducted.

• The Korean Journal of Food And Nutrition
• /
• v.12 no.4
• /
• pp.427-432
• /
• 1999

Physicochemical and sensory properties of Takju which was brewed with a modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2. Aspergillus oryzae L2. and Hansenula sp. BC26 isolated from Nuruk were investigated as compared with those with current fermenting agents such as com-mercial Nuruk and rice koji of Aspergillus kawachii. The contents of total acid were 0.88% 0.47% and 0.39% in mash of commercial Nuruk rice koji and modified Nuruk respectively. The contents of alcohol were 15.5% 15.1% and 9.0% in mash of modified Nuruk rice koji and commercial Nuruk respectively. The contents of reducing sugar were 2.80% 1.24% and 0.80% in mash of commercial Nuruk modified Nuruk and rice koji respectively. The contents of amino acid were 0.55% 0.47% and 0.23% in mash of modified Nuruk commercial Nuruk and rice koji respectively. Suspended solids were sedimented much more slowly in Takju of modified Nuruk or commercial Nuruk than in that of rice koji Color was pre-ferred in the order of Takju of modified Nuruk commercial Nuruk and rice koji. Odor and taste were preferred in the order of Takju of modified Nuruk rice koji and commercial Nuruk. Therefore it seem-ed that the Takju of modified Nuruk was better than that of commercial Nuruk or rice koji in quality.

• The Korean Journal of Food And Nutrition
• /
• v.4 no.2
• /
• pp.115-124
• /
• 1991

In order to improve the quality of Takju, the effect of combined use of Aspergillus oryzae and Aspergillus kawachii in brewing was investigated. The quality of Takju which was brewed by the combined use of Aspergillus oryzae CF7-koji and Aspergillus kawachii CF1-koji in equal amount was better as cmapared with that brewed by existing method using Aspergillus kawachii-koji only as koji. But the good result did not obtained when the koji was made by mixed culture of Aspergillus oryzae CF7 and Aspergillus kawachii CF1.

• Korean journal of food and cookery science
• /
• v.30 no.6
• /
• pp.746-756
• /
• 2014

This study investigated the quality characteristics and physiological activities of takju prepared with whole chestnut (15%, 30% and 50% with steamed rice) during fermentation. The pH level began to decrease after the secondary brewing stage. The total acid as well as the organic acid content increased during fermentation. Lactic acid and succinic acid were the main organic acids in takju fermented with whole chestnut. The level of total sugar and reducing sugars in takju fermented with whole chestnut increased at the first brewing stage and then slowly decreased after 4 days of fermentation. Also, the total number of viable cells and microbial populations such as lactic acid bacteria and yeast in the treatments increased to about 108 CFU/mL after 1 days of fermentation and then decreased gradually afterward. The ethanol content in takju fermented with whole chestnut rapidly increased during the initial 4 days of fermentation, to a maximum content of 18.2% after 8 days. The colour values of the treatments did not show any significant differences between 0% and 15% chestnut content. However L value decreased, while the a and b values increased when the whole chestnut content above 30%. The total polyphenol level, electron donating ability, nitrite-scavenging ability and ferrous ion effect also increased as the ratio of whole chestnut increased. Sensory scores of takju fermented with 15% chestnut were greater than those of takju prepared by other treatments.

• Food Science and Preservation
• /
• v.24 no.1
• /
• pp.8-12
• /
• 2017

This study investigated the quality characteristics of cookies added with the powder of pomace powder, which was produced as a by-product in Korean rice wine (Takju). The quality of cookies was evaluated based on moisture content, color, hardness, and sensory evaluation. Cookies were prepared by addition of 0, 5, 10, and 15% Takju pomace powders to basic flour formulation. The pH values of dough added with Takju pomace powder were 3.04-6.52, which was lower than that of the control group. The moisture contents of cookies were 6.92-6.52% and were lowest in cookies added with 15% Takju pomace powder. The L value was reduced according to the increase in Takju pomace powder. On the contrary, a value increased. Especially, a value of the control was negative (-0.96) while those of cookies added with Takju pomace powder were positive. There were no significant differences in the b value of these cookies. For texture, hardness of cookies was lowest in 15% Takju pomace powder cookies. The results of the sensory evaluation compared to cookies with 10% powder Takju pomace were superior in appearance, taste and overall preference.

• Microbiology and Biotechnology Letters
• /
• v.18 no.3
• /
• pp.322-325
• /
• 1990

During transportation and preservation of Takju, alcohol fermentation has continued to produce $C0_2$ from residual sugar and frequently spoiled owing to bacterial contaminants wich produce organic acids. The authors could preserve Takju for more than 50 days at room temperature by pasteurization without any changes of quality. For the optimal condition of pasteurization, fresh Takju was heated at various temperatures and times. D-Value of the Saccharomyces sp. which isolated from Takju collected at seoul area was 19 see at $55^{\circ}C$. Non-spore forming bacterial contaminants, most of which known to cause acid-spoilage, were decreased when heated at $55^{\circ}C$ for 5 min. The optimal pasteurization condition of Takju was at $55^{\circ}C$ for 10 min. Spore forming bacterial contaminants, considered to be EuciiLw sp., were not sterilized after pasteurized at the optimal condition. However, the spore-forming bacteria could not increase any more and also not cause increment of acidity during preservation even at room temperature for 50 days. Reducing sugar was increased during storage of Takju after pasteurization. This suggests that the residual glucoamylase in Takju is still active after pasteurizsation and keep sweet taste.

• Korean Journal of Food Science and Technology
• /
• v.40 no.2
• /
• pp.194-200
• /
• 2008

This study was performed to examine the properties of takju containing added Glycyrrhiza uralensis ethanol extract (GUEE) at 10$^{\circ}C$ for 12 days. Change in TBARS values was lower in the takju with GUEE as compared to control. The total viable cell count and yeasts cell count of all samples remained constant over the storage period. The brix of the takju treated with 0.5% GUEE (3.8-4.3) was higher than that of the control (3.8-4.0). Suspension stability and yellowness increased as the added concentration of GUEE increased. After 12 days of the storage, the pH level of the 0.5% GUEE takju was 3.9, which was 0.2 higher than that of control. In terms of acidity, the 0.5% GUEE takju ranged from 0.269 to 0.282, whereas the acidity of the control ranged from 0.294 to 0.302. In treated Takju with GUEE represented at treated takju with GUEE had the positive effects toward improving its preservation and quality.

• The Korean Journal of Food And Nutrition
• /
• v.19 no.3
• /
• pp.288-295
• /
• 2006

This study was conducted to examine the possibility of improvement effect in suppression of precipitation and nasty smell creation in Takju mash. First of all, gum shown to be lowest precipitation velocity was selected and this was applied to the fermentation of Takju mash for comparing with the control in terms of fermentation aspects and various qualities of Takju mash. Precipitation amount and precipitation velocity of suspension in Takju mash added with carrageenan was shown to be the lowest than that of others. Compared with the control, alcohol was highly generated in Takju mash added with carrageenan, especially between two and four days. Total acidity was shown to be highly increased until 2 days in Takju mash and thereafter to be slightly increased. Takju mash added with carrageenan was shown to be lower on the second stage than the control. Fusel oil produced from mash added with carrageenan was 0.046${\sim}$0.113${\mu}$l/ml and mash added with carrageenan generated less fusel oil than the control by 1.6${\sim}$3.2 fold. Yeast growth on the mash added with carrageenan was revealed to be helpful during fermentation periods. In general, sensory characteristics of Takju mash were shown to be more superior in mash added with carrageenan than in other samples. While nasty smell produced from a sample without gums was perceived after 2 days of Takju mash storage, nasty smell of Takju mash added with carrageenan was recognized after 6 days during storage. In conclusion, precipitation of suspension and nasty smell production in Takju mash were found to be suppressed by addition of carrageenan during Takju fermentation.