• 한국식품과학회지
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• 제46권6호
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• pp.702-709
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• 2014

Protease 무첨가가 숙성약주의 이화학적 특성에 미치는 영향을 조사하였다. 발효온도 $20-25^{\circ}C$에서는 정상적으로 알코올 생산을 하였으나 발효온도 $10^{\circ}C$에서는 첨가구보다 21.3%, $15^{\circ}C$에서는 9.4%, $30^{\circ}C$에서는 13.2% 낮은 알코올 생산성을 보여주었다. 발효기간은 발효온도 $25^{\circ}C$를 제외하고 protease 첨가구 대비 증가하는 것으로 나타났다. 총 유기산 함량은 1.0-2.7배 증가하였으며, lactic acid와 acetic acid가 증가된 반면 pyroglutamic acid의 함량이 최대 51.1배 감소되었다. 산도와 휘발산은 증가되었고 pH는 감소되는 것으로 나타났다. 아미노산도는 protease 첨가구에 비하여 3.0-5.2배, 유리 아미노산 총량은 5.2-11.9배 낮게 나타났다. Protease 첨가구의 주요 유리 아미노산은 alanine, arginine, leucine, lysine인 반면 무첨가구는 alanine, arginine, leucine, phenylalanine 이었다. 색차는 protease 첨가구에 비해 1.2-3.0배 낮아졌다.

• 한국식품저장유통학회지
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• 제24권7호
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• pp.1034-1042
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• 2017

저온 적응성 효모 SCY297의 종균 방법에 따른 생존율과 약주 제조시 양조 특성을 조사하였다. 동결건조, 송풍건조 및 액체 제형 방법으로 제조한 다음, 실온에서 장기 저장에 따른 효모의 생존율과 양조 특성을 비교하였다. 또한, 부형제로 skim milk, ${\alpha}$-lactose, trehalose를 5%씩 첨가하여 생존율과 양조특성에 미치는 영향을 조사하였다. 부형제가 첨가된 동결건조 및 액체 제형 SCY297 효모는 실온에서 15주까지 약 80% 이상의 생존율을 나타내었고, 송풍건조는 skim milk 첨가한 경우만 약 80% 이상 생존율을 나타내었다. 저장기간 및 제형화된 효모 SCY297로 약주를 발효하여 그 술덧을 분석한 결과, 동결건조 및 송풍건조된 SCY297는 무처리 SCY297보다 적정산도는 0.61, 아미노산도는 14.23 증가하였고, 알코올 함량은 5.07% 감소하였다. 액체 SCY297는 무처리 SCY297보다 pH 1.86, 아미노산도는 5.1 증가하였고, 알코올 함량은 2.9%로 감소량이 낮았다. 따라서 본 연구 결과, 종래의 고상형 방법보다 액상형 방법을 통한 종균화 가능성을 제시하였다.

• 한국식품저장유통학회지
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• 제22권6호
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• pp.908-914
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• 2015

발효식품에서 분리한 효모 482균주의 저온적응성 및 알코올 생성능을 확인하고 ${\beta}$-glucosidase와 cerulenin, TFL저항성을 실험하여 저온적응성이 우수하고 향기성분 활성이 좋은 Y297 균주를 선발하였다. 26s rRNA 염기서열을 분석한 결과, Y297은 Saccharomyces cerevisiae로 동정되었다. 선발된 균주는 $15^{\circ}C$에서는 $25^{\circ}C$에 비해 정지상으로에 도달하는 시간은 오래 걸리지만 보다 많은 균수를 유지하였다. YPD 액체배지에 알코올 농도 10%와 glucose 60% 그리고 NaCl 8%가 포함된 배지에서 내성을 확인할 수 있었다. YPD(glucose 25%)배지에서 배양한 효모의 세포질 단백질을 추출하여 ${\beta}$-glucosidase와 esterase의 활성을 측정한 결과 시판효모보다 우수한 활성을 나타냈다. 이러한 결과를 통해 선발된 Y297는 약주제조에 적합한 종균효모로써의 가능성을 확인할 수 있었다.

• 한국식품과학회지
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• 제37권4호
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• pp.574-578
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• 2005

복분자 발효주의 품질향상을 위하여 효모 종류 및 효소 등 처리방법을 달리하여 발효과정 중의 이화학적 특성을 검토한 결과 Saccharomyces cerevisiae KCCM 12224(Sc-24), 복분자 분리효모(Bok-3), 약주분리(Yak-7), Saccharomyces cerevisiae(Sc-24)와 약주효모(Yak-7) 혼합균주의 주발효 후 알코올 함량은 각각 11.08%, 10.62%, 10.18%, 10.26%이었으며, pectinase 첨가시 알코올 함량을 0.1-1.5% 증가시킬 수 있었다. 발효주의 유기산은 oxalic, citric, malic, shikimic, formic acid 등이었으며, 발효과정 중 citric acid와 malic acid가 큰 폭으로 감소되었다. 복분자주 발효 중 적정산도는 발효액 중의 citric acid의 함량변화에 의존적이었다. 복분자주의 색도는 발효초기에 유의적으로 감소되었으며 Sc-24, Yak-7 및 Bok-3+pectinase 처리구가 발효에 의한 색도의 변화가 비교적 낮았다. 이화학적 성분의 변화를 고려할 때 복분자주의 발효는 8-10일이 적당하였으며, Sc-24 및 Bok-3균주와 500ppm의 pectinase 첨가가 발효에 효과적이었다.

• Applied Biological Chemistry
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• 제39권5호
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• pp.338-342
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• 1996

한방에서 강장과 보간 등에 효과가 있는 것으로 알려진 구기자를 원료로 술을 양조하여 그 일반성분, 유기산, 메탄올, ester, 휴젤유 및 $SO_2$ 등을 조사하였고, $20^{\circ}C$와$30^{\circ}C$에서 20일 저장하면서 위의 성분분석과 관능 검사를 하였다. 보당형 구기자술 중의 유기산량은 젖산, 능금산, 주석산 및 초산 등이 주를 이루었으며 ester 및 휴젤유는 각각 $4.0{\sim}5.0\;mg%$와 $12{\sim}30\;mg%$ 그리고 methanol은 $25{\sim}27\;mg%$이었다. 약주형 구기자술의 ester 및 휴젤유는 보당형보다 많았다. 한편, 보당형 및 약주형 구기자술의 주질에 미치는 저장온도는 $30^{\circ}C$보다 $20^{\circ}C$가 좋았으며 살균 처리법은 $SO_2$ 100 ppm 첨가 또는 $60^{\circ}C/30$분의 처리가 좋았다.

• 한국식생활문화학회지
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• 제26권1호
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• pp.72-79
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• 2011

The purpose of this study was to investigate the fermentation characteristics of Yakju using fresh sprouts from common buckwheat, a Daisan cultivar, and a tartary buckwheat Daikwan 3-3 cultivar to develop a functional Yakju, which is a traditional Korean liquor. As fermentation time increased, alcohol concentration and total sugar content (expressed as Brix degrees) increased, whereas reducing sugar content decreased. In particular, alcohol formation capability was maximized from the fourth to the seventh days of the second mashing stage during the fermentation procedure, which corresponded to the abrupt rise in mashing body temperature. The pH increased slightly when the titratable acidity was kept from increasing as fermentation proceeded. Quercetin and rutin were not present in the control group but their presence in Yakju with added buckwheat sprouts continuously increased with an increase in the fermentation period. Quercetin and rutin contents were higher in the Yakju with added Daikwan3-3 buckwheat sprouts than Yakju with added Daisan buckwheat sprouts. In conclusion, adding buckwheat sprouts improved Yakju quality during fermentation. Particularly, Yakju with added Daikwan3-3 buckwheat sprouts had superior fermentation characteristics and quality.

• 대한한의학방제학회지
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• 제23권1호
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• pp.15-24
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• 2015

Objectives l: This study is to investigate the emergence of herbal medicine during Japanese colonial period by reviewing newspaper advertisements and brochures about patient medicine of Chosun Maiyak Corporation. Methods : 69 kinds of patent medications and 584 newspaper advertisements are throughly reviewed to investigate dosage form, drug effect, sales unit and method, price, and advertisement pattern. Results : Lyungsinwhan represented more than half of the total advertisements, followed by Yungmihwan, Sahyangsohabwon, Yeollyeonggobondan, and Chiljehyangbuhwan. Lyungsinwhan was advertised mostly in spring and summer whereas Yungmihwan and Yeollyeonggobondan were advertised in spring and fall. Dosage form included pill(丸), mixture(膏), powder(散), and liquid(水, 液), while pill and mixture prevailed over other forms. Drug effect included dermatological, pediatric, digestive, and gynecological effects in the increasing order of drug numbers. Sales unit and price were found to vary significantly. Sales method included nationwide network distribution of medicine through postcards and stores. Conclusion : Herbal medicine during the colonial period was distributed in various kinds of forms with different effects and advertisement patterns through diverse sales unit and price.

• 대한한방종양학회지
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• 제5권1호
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• pp.119-136
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• 1999

Anti-cancer medi-alcohols in oriental herb prescriptions were divided by chef effects. Each medi-alcohols were analyzed and studied abut frequency, character, target, effect. Also, they were divided into the method of making medi-alcohols. The results were summerized as follows. 1. The department of using medi-alcohol in anticancer herbal scriptions were limited in gynecology, dermatology and digestive internal medicine. There were a lot in gynecology. 2. In analysis about medi-alcohols of dermato scriptions by chef effect, the herbs of relieving exterior syndrome were a lot first and the herbs of invigorating-qi were second. 3. In analysis about meld-alcohols of dermato scripions by chef effect, the herbs of promoting blood circulation to remove blood stasis were a lot first and the herbs of invigorating-qi were second. 4. The method of making medi-alcohol was divided into four types ; boiling, making up pills, extration, filtration. I hope that the medi-alcohol will be used as practional references.

• 동아시아식생활학회지
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• 제27권2호
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• pp.159-167
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• 2017

In this study, quality characteristics of yakju fermented with byeo-nuruk prepared using rice, wheat, and water were investigated. Five different mixture ratios were considered for byeo-nuruk preparation. A comparative analysis of commercial yakju and byeo-nuruk yakju was also performed. The results showed no significant differences in pH, total acidity, and total soluble solids of byeo-nuruk yakju immediately following fermentation. The byeo-nuruk yakju alcohol content increased with increasing wheat proportion. Lactic and succinic acid were the major organic acids of byeo-nuruk yakju, and the major volatile components were isoamyl alcohol and linalool. Yakju prepared using material D had the highest volatile component content and high preference evaluation scores for taste and overall acceptability. Compared to commercial yakju, byeo-nuruk yakju had less total acidity, soluble solids, and volatile acids, whereas its pH level and amino acid content were higher. No significant differences were observed between commercial yakju and byeo-nuruk yakju in terms of sensory evaluation.

• 대한한방내과학회지
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• 제21권1호
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• pp.55-64
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• 2000

Objectives : this project is to find the developmental possibility of medialcohol theraphy Methods : the investigation was made by finding older oriental medicine books about the medialcohol threraphy from QuinHan Dynasty to this current published Results ; in the QinHan Dynasy. the using was so popular and various in the medicine part at the Han Dynasty especially. in the BeiWei dynasty, the making method, experience and principle was very detailed in records. new medialcohol appeared besides the making method, maintenance and development of the medialcohol before the Tang Dynasty. and the taking method was also presented at that time. in the Song Dynasty, the kinds and practical applications were magnified exactly. the treatment by medialcohol was applicated in various parts. in the MingQing Dynasty, so many doctors maintained the elder doctor, experiences and created the new prescription about the medialcohol Conclusions: the effective results were shown the possibility of development in the classification result about the medialcohol for the longevity and invigoration effect and for the antitumor effect and for antistroke effect.