• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.18-18
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• 2022

Barley has been used for the production of malt in the brewing industry. Malting is the process of preparing barley through partial germination. Malt extract is the most important quality parameter for malt quality. The grain and malt quality parameters of ten Korean malting barley varieties were studied. Malts was prepared using Phoeix automated micro malting system(Phoenix Bio, Australia). Quality analysis of Barley and malt was determined according to European brewery convention(EBC, 1998) and American society of brewing chemists(ASBC, 1997) method. And the hordeins of barley and malt were extracted with 50% isopropyl alcohol(IPA, 2-propanol) of 1% dithiothreitol(DTT). The analysis of hordeins was carried out by ultra-performance liquid chromatography(UPLC). The mean values of 1000-grains weight, assortment rate, protein content, starch content, beta-glucan content, husk rate, germination energy, germination capacity and water sensitivity of grain were 45.8g, 86.8%, 11.9%, 58.0%, 3.8%, 14.0%, 96.2%, 97.2%, 10.0%, respectively. The mean values of protein content, friability, diastatic power, extract, soluble protein, Kolbach index, beta-glucan of malt and wort were 11.3%, 87.6%, 201WK(Windish Kolbach), 79.3%, 4.6%, 41%, 85mg/L, respectively. UPLC analysis of grain and malt hordeins revealed that the amount of hordeins significantly degraded during malting. Also, we could successfully be used to compare hordein polypeptide patterns with malt quality.

• Korean Journal of Oriental Medicine
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• v.13 no.1 s.19
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• pp.63-68
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• 2007

Folk Remedies symbolize the medical art of the common people, and contain their special emotion and colloquial expressions. They are medical treatments in which the medical history and the tradition and the soul of a people are incorporated. They are handed down in various ways. This study introduces some of folk remedies. For example, powder of tigers' bones heals neuralgia. Rice wine brewing up with ginger is effective in a cold. Water boiling with safflower does good in neuralgia. Pasting herba houttuyniae takes effect in skin disease. To Decoct and drink old hardy orange is effective in urticaria. Water boiling with fructus corni alleviates a fever. Camellia oil or rhizoma cnidii or iris is used for the extermination of vermin and the antiseptic. In the end, the practical application of these remedies to the resources of industry and education will be discussed.

• Journal of the Korea Safety Management & Science
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• v.8 no.5
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• pp.71-84
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• 2006

In order to apply job performance records to the master craftsman examination, which is an examination to screen the top-rated technician and task manager, the domestic industry has introduced job performance records to the written test of the master craftsman examination. Surveys on master craftsman's field capabilities and applicability are being conducted, and various qualification methods are being tested so as to give satisfaction to consumers in industrial fields. However, these methods have many problems in assessing task managers' qualifications. In order to solve these problems, this research intends to verify the appropriateness of introducing master craftsman's portfolios assessment and the suitability of application methods by conducting interviews and surveys. One big conglomerate and one mid-sized company that has more than 500 employees and covers from 주조(酒造:brewing) 또는 to providing various services to consumers were selected for this research.

• 한국균학회소식:학술대회논문집
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• 2014.10a
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• pp.23-23
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• 2014

There are many yeast strains have been discovered for industrial usage in global scale. In the point of view for the alcoholic fermentation performance and producing alcoholic beverage products, recently many countries have known about the importance of microorganisms as a valuable resource. Discovered with well performed yeasts have potential industrial application in diverse ways such as foods, beverages, cosmetics, pharmaceutical functions, and so on. In Korea, the yeast research has not been sufficiently performed especially for distilled spirits industry. As a result, not so little manufacturers use exotic yeasts from overseas even included the expensive royalties. Besides of those, to produce distilled spirits, many manufacturers do not use specialized yeast for distilled spirits. Distiller's characterized yeasts such as whisky, brandy, vodka, Japanese shochu and awamori, are all well-known industrialized. For decades, the distillers, except us, have selected, developed, and practised yeasts in accordance with distilled spirits characters. This study is about selection and industrial application of yeasts for the Korean pot distilled spirits. Finally 7 yeast strains were selected among over 1,000 yeasts from the traditional Nuruks, through the essential related tests based on brewing and distilling science. The selected yeasts show the appropriate characteristics of distilled spirits. The result of this study could help our distilled spirits industry be activated and stand independent from the exotic microbes.

• Journal of Radiation Industry
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• v.4 no.4
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• pp.319-323
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• 2010

Recently, Korean traditional raw rice wines (RRW) have received attention because they are a nutritious food with health properties. But the rapid deterioration of fermented RRW is one of the serious problems for brewing and marketing in the world beyond Korea. The goal of this study was to develop a way to enhance the quality and to lengthen the period of circulation of the RRW. A lactic acid bacterium was isolated from RRW. It was identified as Lactobacillus fermentum (98%) based on its biochemical properties, and 16S rRNA sequence. Treatments of RRW with gamma radiation and green tea extracts reduced the bacterial population except for yeasts and Lactobacillus in the RRW. This result suggested that the natural plant extracts and catechin products can be used as an effective natural storage agent.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.44 no.2
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• pp.58-66
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• 2012

Brewers grain is a byproduct of beer brewing and consists primarily of grain husks, pericarp, and fragments of endosperm. Although this material is consumed by animals and used as fertilizer, a large amount of brewers grain is simply discarded. Therefore, new methods for utilizing this fibrous resource should be pursued. In this study, we examined the potential utilization of brewers grain as an additive in the paperboard industry by determining the chemical composition of brewers grain and the physical properties of brewers grain powders after grinding with two types of grinders. We found that brewers grain had a lower holocellulose content and higher lignin content and intermediate ash content when compared to other biomass materials, and did not contain any contaminants that would interfere with the papermaking process. Particles had a higher fiber length, less fiber width, and narrower shape factor distribution when ground by a blender type grinder than by a pin crusher type grinder. The blender type grinder was concluded to make regular brewers grain particles appropriate for papermaking.

• Journal of the Korean Applied Science and Technology
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• v.26 no.1
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• pp.10-17
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• 2009

This study investigated the effect of kilning condfition on the diastatic power and activities of protease, $\alpha$-amylase, and $\beta$-amylase in rice malt. Common rice (Oryza sativa) was steeped at $30^{\circ}C$ for 50 h, germinated at $30^{\circ}C$ for 7 days, and kilned at $50^{\circ}C$ for 24 h. The moisture content and enzymatic activities were determined under various kilning times. As a result, the moisture content was reduced from 42.1 % to 3.9% after 24 h of kilning at $50^{\circ}C$. The protease activity of rice malt showed lower value than that of barley malt. All enzymatic activities were decreased during the kilning stage. Results indicated that after prolonged kilning at $50^{\circ}C$, the inactivation of hydrolytic enzymes might be occurred. Even though the amylolytic activity of malted rice showed low value, the rice malt shows the potential characteristics as ingredient for the brewing and cereal industries.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.3
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• pp.460-466
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• 1999

The huge amount of demand for feedgrains from this region could not possibly be met by producing countries from the other regions. In order to fulfill this increasing demand for conventional raw materials, an alternative for the conventional raw materials produced in the Asia and Pacific region is becoming increasingly more important. A potential alternative is concentrates or non-conventional concentrates produced locally in relative abundance in this region. These feedstuffs include feed grains, by-products from the milling, sugar industries, brewing and distilling industries. Vegetable, citrus, and animal by-products from abattoir, feather meal and blood meal are also possibilities. In addition to more widespread use of unconventional feed sources, the following approach is recommended to improve utilization and performance. These include establishing the nutritive value of non-conventional feeds, quality control to minimize variability, proper storage and processing to assure the nutritive value and prevent mycotoxin contamination, properly balance amino acids with protein sources, supplementation with synthetic amino acids and the use of enzymes to increase digestibility. Currently, practical applications for these resources in feed formulation are negligible despite the potential. The socio-economic aspects will dominate the use of these non-conventional concentrates. In the future, the feed industry will resolve the problems in using locally available raw feed materials.

• Biotechnology and Bioprocess Engineering:BBE
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• v.8 no.5
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• pp.269-278
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• 2003

Gibberellic acid (GA$_3$) is a commercially important plant growth hormone, which is gaining much more attention all over the world due to its effective use in agriculture and brewing industry. Industrially it is produced by submerged fermentation technique using Ascomycetous fungus Gibberella fujikuroi. Solid state and immobilized cell fermentation techniques had also been developed as an alternative to obtain higher yield of GA$_3$. This review summarizes the problems of GA$_3$ fermentation such as production of co-secondary metabolites along with GA$_3$, substrate inhibition and degradation of GA$_3$ to biologically inert compound gibberellenic acid, which limits the yield of GA$_3$ in the fermentation medium. These problems can be overcome by various bioprocessing strategies e.g. two - stage and fed batch cultivation processes. Further research on bioreactor operation strategies such as continuous and / or extractive fermentation with or without cell recycle / retention system need to be investigated for improvement in yield and productivity. Down stream processing for GA$_3$ isolation is also a challenge and procedures available for the same have been critically evaluated.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.8
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• pp.5150-5158
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• 2014

This study examined the physicochemical characteristics of mashing prepared using different Nuruks (traditional Nuruk, Nuruk added Aspergillus oryzae, Nuruk added Aspergillus kawachii, and Nuruk added Aspergillus oryzae and Aspergillus kawachii), and to obtain the basic data for Korean Cheongju production. The four different mashes were compared for their brewing characteristics and indicated a normal fermentation pattern. The Nuruk made from A. oryzae or A. kawachii showed higher fermentation ability than the other samples tested. In addition, the analyzed results of fermented mashing showed that the Nuruk made from A. oryzae or A. kawachii had a significantly higher aroma profile, such as higher alcohol and ester than the other samples tested, whereas the Nuruk made from a mixture of A. oryzae and A. kawachii had a much higher organic acid content. In conclusion, the Nuruk prepared using A. oryzae or A. kawachii had a positive effect on the complete fermentation and enhanced aroma compounds for Korean Cheongju production.