• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.26 no.8
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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.

• 주류산업
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• v.29 no.4
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• pp.42-49
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• 2009

• Journal of Microbiology and Biotechnology
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• v.30 no.7
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• pp.955-961
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• 2020

Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spoilage mechanism of LAB in brewing industry including the special metabolisms, the exist of the viable but nonculturable (VBNC) state and the hop resistance. At the same time, this review compares the traditional and novel rapid detection methods for these microorganisms which may provide innovative control and detection strategies for preventing alcoholic beverage spoilage, such as improvement of microbiological quality control using advanced culture media or different isothermal amplification methods.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.8
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• pp.5468-5475
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• 2015

This present work was aimed to analyse characteristics of fermentation and aging of Korean traditional cheongju prepared by adding of different brewing water. The three different mashes were used for fermentation and maturation. The cheongju(A) was prepared without adding of brewing water in two stage mashing. Cheongju(B) and cheongju(C) were made with adding of 1 liter and 2 liter brewing water in two stage mashing respectively whereas the cheongju(B) and cheongju(C) showed higher fermentation ability than that of cheongju(A) regarding to pH, ethanol, specific gravity and sugar concentration(brix). In terms of volatile compounds content after six months aging, cheongju(A and B) prepared by adding brewing water showed the higher content of ethyl acetate than that of cheong(C) and the concentrations were maintained during the aging period. In addition, the content of fusel oil(n-propanol, i-butanol, n-butanol, i-bmyl alcohol, n-bmyl alcohol)indicated similar pattern as ethyl acetate. The organic acid of cheongju B(4873.46 mg/l) and C(4963.12 mg/l) also indicated the higher content than that of cheongju A(4661.47 mg/l). In conclusion, cheongju B and C prepared by adding brewing water in two stage mashing showed better quality and taste than that of cheongju A.

• Korean Journal of Food Science and Technology
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• v.4 no.2
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• pp.151-157
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• 1972

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.11
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• pp.376-385
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• 2019

This study was undertaken is to isolate brewing yeast suitable for rice beer fermentation from the traditional Nuruk, and to identify the brewing ability of the isolated yeast. After 6 months of research, four brewing yeast isolated from traditional Nuruk showed a normal fermentation pattern in terms of physicochemical data (pH, brix, alcohol content) and higher vitality, as compared to commercial brewing yeast. The concentrations of higher alcohol and ester, that impart the aroma to beer, were 78.4 to 106.5 ppm and 15.1 to 29.3 ppm, respectively. In particular, S. cerevisiae (KCCM 90313) bestowed significantly higher contents of higher alcohol and ester concentrations than rice beer prepared from commercial yeast. We conclude that the four variants of yeast isolated from traditional Nuruk are potentially suitable for manufacturing rice beer. Especially, the S. cevisiae (KCCM 90313) yeast shows excellent yeast activity and aroma production, thereby displaying potential application for manufacturing rice beer in the future.

• Food Science and Industry
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• v.53 no.2
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• pp.225-234
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• 2020

During the Japanese colonial period, Japanese brewing companies established 2 breweries in Korea, and brought in malting barley seeds, began trial cultivation in near Daejeon area and Jeju Island, and cultivated hops in Hyesan, Hamgyeong-do. In 1933, Chosun Brewery Co. Ltd. and Showa-Kirin Brewery Co. were established in Yeongdeungpo by Japan and these 2 breweries became the birthplace of today's Hite Brewery and Oriental Brewery. Oriental Brewery tried to cultivate hops and malting barley in Korea, and once self-sufficient but now hops depend on imports, and production of domestic malting barley is about 5% of demand. Beer was only about 5% of domestic alcohol consumption in the early 1970s, but now occupies more than 50% and became the most popular alcoholic drink in Korea. Recently various beers are imported from the world, and many craft breweries serving variety of beers to consumers, thus Korean enjoy heyday of the beer culture.

• Food Industry And Nutrition
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• v.19 no.2
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• pp.7-13
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• 2014

• Korean Journal of Microbiology
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• v.50 no.3
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• pp.233-238
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• 2014

For the collection of starters suitable for the brewing of traditional liquor, an alcohol-resistant strain of lactic acid bacteria with low level of acid production was isolated from traditional fermented soybean lumps. The strain named as JBE 30 was identified as Lactobacillus brevis by 16S rRNA sequence analysis and additional biochemical tests. The strain could grow well at a MRS medium containing 8% (v/v) ethanol for 96 h of cultivation at $30^{\circ}C$. The final pH after cultivation was 4.5. It also inhibited the growth of food spoilage and pathogenic bacteria including Escherichia coli, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Micrococcus luteus, and Pseudomonas aeruginosa. These results showed that Lactobacillus brevis JBE 30 could be used as a promising starter in brewing process of traditional liquor.

• Journal of Digital Contents Society
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• v.13 no.3
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• pp.359-371
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• 2012

The coffee market has been rapidly growing up recently as well as the coffee industry which makes the number of educational institutions increasing in Korea. On the other hand, the classes lean too much on the practical exercise so the coffee education is urgently needed to define precisely and systematize academically. This study is accomplished on the basis of the teachers and students requirement analysis. The features that sets this study apart from the existing educational digital media is that the definite teaching-learning methods and teaching strategies were developed first. Furthermore, the physical and chemical phenomenon of coffee brewing were simulated by 3D animation software based on the visual languages. The general process of this media production was composed by the mutual relationship of the teacher's needs, educationist's strategies and media producer. After applying the digital media to students in the lesson of coffee science theory it was effective to increase their concentrativeness, interesting and learning motive. This media is also receiving the positive evaluation by the teachers to help the students in understanding the coffee science.