Analysis of Quality Properties and Fermentative Microbial Profiles of Takju and Yakju Brewed With or Without Steaming Process
![]() |
Kim, Min-Ju
(Dept. of Food Science and Technology, Chung-Ang University)
Kim, Byoung-Hoon (Dept. of Food Science and Technology, Chung-Ang University) Han, Jae-Kwang (Dept. of Food Science and Technology, Chung-Ang University) Lee, Seung-Yeon (Dept. of Food Science and Technology, Chung-Ang University) Kim, Keun-Sung (Dept. of Food Science and Technology, Chung-Ang University) |
1 | National Tax Service news. Technical Service Institute of National Tax Service, (2010). |
2 | Jeong J.T.: Studies on ethanol fermentation using uncooked rice for soju production. MS thesis. Yonsei Univ., 12-38 (1998). |
3 | Lee S.A, Park H.D.: Effect of ground rice particle size on the brewing of uncooked rice Takju. Korean J. Post Harvest Sci. Technol. Agri. Products, 2, 269-276 (1995). |
4 | 배상면: 전통주 제조기술. 국순당 부설 효소연구소, 횡성, pp141-160 (1988). |
5 | Kim I.H, Park W.S, Koo Y.J.: Comparison of fermentation characteristics of Korean traditional alcoholic beverages prepared by different brewing methods and their quality changes after aging. Korean J. Dietary Culture., 11, 497-506 (1996). |
6 | Chung D.H.: Fermentation and microbial technology. Sunjin Munhwasa, Seoul, pp228-275 (1974). |
7 | Seo M.Y, Lee J.K, Ahn B.H, Cha S.K.: Changes of microflora during the fermentation of Takju and Yakju. Korean. J. Food Sci. Technol., 37, 61-66 (2005). |
8 | Sung J.H, Han M.J.: Quality characteristics of Jeungpyun manufactured by Ginseng Makgeolli. Korean J. Food Cookery Sci., 24, 837-848 (2008). |
9 | Kim M.J, Lee S.Y, Kim K.B.W.R, Song E.J, Kim A.R, Kim J.H, Ji K.W, Ahn I.S, Ahn D.H.: Effect of chitosan on shelf-life and quality of Takju. J. Chitin Chitosan, 12, 198-204 (2007). |
10 | Park C.S, Lee T.S.: Quality characteristics of Takju prepared by wheat flour nuruks. Korean J. Food Sci. Technol., 34, 296-302 (2002). |
11 | Sung K.U.: 탁.약주의 제조와 판매현황. Korean J. Dietary Culture., 4, 287-292 (1989). |
12 | 전통주. 서울벤처정보대학원대학교 발효식품과학과 자료실 (2010). |
13 | The liquor tax law. Technical Service Institute of National Tax Service, 제4조 제2항, (2010). |
14 | Song H.I, Shin J.Y.: Modern fermentation technology. Gigu Munhwasa, Seoul, pp193 (1995). |
15 | Lee S.R.: Korean fermentative food. Ewha Women's University publishing department, Seoul, pp205 (1986). |
16 | Manufacturing guideline of alcoholic beverages. Technical Service Institute of National Tax Service, Seoul, pp83-176 (1997). |
17 | Shin K.R, Kim B.C, Yang J.Y, Kim Y.D.: Characterization of Yakju prepared with yeast from fruits volatile components in Yakju during frementation. J. Korean Soc. Food Sci. Nutr., 28, 794-800 (1999). |
18 | Lee C.H.: 한국 술의 역사. Bioindustry News, 6, 58-61 (1993). |
19 | Lee J.: Studies on the qualities of Takju with various koji strains. Seoul Woman's Univ., 10-30 (1982). |
20 | Song J.C, Park H.J.: Takju brewing using the uncooked germed brown rice at second stage mash. J. Korean Soc. Food Sci. Nutr., 32, 847-854 (2003). DOI |
![]() |