• Korean journal of food and cookery science
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• v.11 no.2
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• pp.104-107
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• 1995

This study was attempted to simplify the complex steeping mechanism and propose the scientific approach of microorganism. As Enzyme activity showed that as steeping hours increase, the а-amylase activity increased. Most commonly microorganisms in steeping liquid were Corynebacter spp., Candida spp. and Lactobacillus spp. According to results, steeping acidifies the character of glutinous rice, affec-ting the starch's n-amylase and bring about component's changes. As Candide spp. and Lactobaillus spp. of the steeping liquid increase, the character of liquid is acidifying.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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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.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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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.