• Korean journal of food and cookery science
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• v.12 no.3
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• pp.273-278
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• 1996

To investigate the main components of Korean traditional soy sauce for its typical taste, we compare the physicochemical properties of Korean traditional soy sauce and commercial soy sauce. The physicochemical analysis revealed that each components showed significant difference between Korean traditional soy sauce and commercial soy sauce. The significant characters for discrimination between Korean traditional soy sauce and commercial soy sauce were salt content, ammonia nitrogen content and total acidity (R$^2$=0.99). The components of Korean traditional soy sauce divided into 3 clusters, and each group is characterized as formol nitrogen, salt and total nitrogen content by cluster analysis. Main amino acids of Korean traditional soy sauce were alanine, glutamic acid, leucine and valine.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.24 no.4
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• pp.26-34
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• 1979

A new barley cultivar "Doo San #781" has been developed from combination of Seijo #17 and Piroline at Sacheon Experiment Station, Doo San Poongsan Co. This cultivar is early, medium culm, lodging resistant and panicle numbers type. Also, yields of this cultivar were increased at all experiment locations regardless paddy-and up-lands cultivations except Cheju districts, thus indicating the broad adaptibility.ptibility.

• Proceedings of the Korean Society of Crop Science Conference
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• 2018.10a
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• pp.31-31
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• 2018

• Proceedings of the Korean Society of Crop Science Conference
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• 2021.10a
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• pp.201-201
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• 2021

• Food Science and Preservation
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• v.20 no.6
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• pp.818-826
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• 2013

To evaluate the practical use of okara koji in soy sauce fermented with soybean koji, the okara koji was fortified with different contents (0, 50, and 100%) in soybean koji and then fermented for 90 days. The saltiness of the soy sauce was about 17.15~17.22%. The higher okara koji content showed lower net soluble solid contents of 8.73, 6.12, and 2.50%, as well as lower acidity levels of 1.09, 0.98, and 0.47%. The buffering capacity of the soy sauce decreased to 1.26-3.41 by adding higher okara koji. The protease activity was higher in the soy sauce with 50% orara koji and decreased with longer fermentation. Also, the tyrosine content peaked to 275.2 mg% after 90 days. ${\alpha}$-amylase showed higher activity in the soy sauces fortified with okara koji, which resulted in the highest total sugar and reducing sugar contents after 60 days. The total sugar and the reducing sugar in the soy source decreased after longer fermentation. The total free amino acid contents of the soy sources fortified with okara koji (0, 50, and 100%) were 41.68 mg/mL, 33.10 mg/mL, and 9.27 mg/mL, respectively. In particular, the glutamic acid contents of the three types of soy sauces were highest, and most amino acids, except for glutamine, increased during the fermentation for 90 days. The sensory evaluation, except of the saltiness and color, showed similar values in the soy sauces, except in the okara koji 100%. Thus, okara koji could be a valuable ingredient of traditional soy sauces. However, the 50% okara koji did not differ significantly from the others.

• Journal of Biosystems Engineering
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• v.22 no.4
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• pp.391-400
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• 1997

Using the soil bin systems, this study was carried out to investigate the tilling load characteristic for the three kinds of Japanese rotary blade and the possibility of common use for power tiller and tractor rotary. The results obtained from the study are summarized as follows : 1. At all tested soils. the average and maximum tilling torque of all tested blades increased as the tillage pitch did. 2. The torque requirements of newly designed and produced blade was less than that of blade which has been used on power tiller and tractor rotary. 3. The maximum tilling torque of new ONE were decreased 7%, 10~11％, 27% in comparing with another blades at clay loam, loam and sandy loam, respectively. 4. According to observation of the extent of soil adhesion on blade and the contact aspect of blade, new ONE is the most excellent of all tested rotary blades and till smoothly not to compress the untilled soil. From the results of this study. the newly developed blade(new ONE) proved to be good tilling load performance and had a conclusion that it is possible to use it on power tiller and tractor rotary in common.

• Applied Biological Chemistry
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• v.39 no.1
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• pp.9-15
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• 1996

To improve the quality of Choungju. a kind of rice wine, two different types of koji were prepared and compared : one from wheat bran with Aspergillus usamii mut. shirousami Y-79 and the other from rice with A. oryzae, and yeast strains from cereal wine mashes were newly isolated and applied for the brewing method. Levels of the related enzymes such as glucoamylase, ${\alpha}-amylase$ and acid protease in the wheat bran koji were higher than those in the rice koji, whereas vice versa in the case of acid carboxypeptidase. An amount of $2{\sim}3%$ wheat bran koji to the weight of total rice was adequate for saccharification of the mash and resulted in improved duality of the fermented mash, accompanied by decrease in koji ordor and amino acidity. When the solution of wheat bran koji and the isolated yeast strains were employed, the better Choungju taste was obtained in comparison with those fermented with Japanese sake yeasts, the strain K-7 and 9, due to the lower content of organic acids especially succinic acid. The amino acidity of the fermented mash was able to be controlled to some extent, when the rico types of koji and the isolated strains were employed, by changing the ratio of the two koji types. However, the application of the rice koji with the isolated strains was not desirable for the brewing process because organic acids were produced in excess and ethanol fermentation was retarded.

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.633-642
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• 2008

Several domestic new varieties of grapes were utilized for the fermentation of wines, including Cabernet Sauvignon, NY 21576, Canner, SV 18315, Agawan, and Black Bagal red wines, and Naples, Aligote, and Alicante white wines. The oBx values of the grapes ranged between 17 and $20^{\circ}Bx$. Soluble solid content was adjusted to $21^{\circ}Bx$ by adding sugar for all grapes and fermented at $20^{\circ}C$ for 2 weeks. Black Bagal and Cabernet Sauvignon were relatively slower than other grapes with regard to alcohol production rate. The L value of wine made from Agawan and NY 21576 were lower and darker than those of wines prepared from other grapes. Wine made from NY 21576 grapes had a polyphenol concentration of 1.40 mg/mL, which was higher than that of any other wine, whereas wines made from MBA and all white wines evidenced value of only 0.55 mg/mL and 0.15 mg/mL, respectively, after 2 weeks of fermentation. The sensory evaluations demonstrated that the quality of red wines made from NY 21576, Cabernet Sauvignon, Black Bagal, and that of white wines made from Naples grapes were favorable among the different grape variants.

• Food Science and Preservation
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• v.24 no.5
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• pp.714-724
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• 2017

Soju is a Korean traditional distilled alcoholic beverage produced from mashes various crops and Nuruk which is cultured with wild microorganisms. This study was conducted to investigate rice-Soju brewing characteristics of yeasts isolated from Korean traditional Nuruk. The general components of rice (Hanarumbyeo) raw materials were 14.7 g of water, 6.8 g of crude protein, 0.9 g of crude lipid, 0.4 g of crude ash, and 76.5 g of carbohydrate in 100 g. Saccharifying and proteolytic activities in Hanarumbyeo ipguk (solid-state culture of Aspergillus luchuensis) were also determined. The alcohol content of the fermented wash from isolates was 15.37-16.58% (v/v), which is 16.7-36.0% higher than that of industrial yeasts (12.33-13.19%). Reducing sugar contents were 2.04-3.92 and 7.92-8.78 g/100 mL in the isolates and industrial yeasts, respectively. The isolated yeasts showed 25.2-52.7% higher yield of distillates (41% alcohol) compared to industrial yeasts. Forty-one components were detected in the rice distillated Soju (25% alcohol) and principal component analysis revealed differences between the isolated and industrial yeasts with respect to the contents of i-BuOH, isobutanal diethyl acetal, ethyl caprate, and tetradecanoic acid.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.25 no.4
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• pp.43-58
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• 1980

The study was intended to know the responses of the nitrogen application levels (3, 6, 9, 12 and 15kg ai per $1O^a$) to grain yield and quality of two-malting barley, Golden melon and Hyang maek in 1980. There was investigated chlorophyll content, dry weight, heading, grain yield, yield components, contents of protein, fat and carbohydrate and activity of $\beta$-amylase and invertase. Nitrogen increment was effective to increase of number of grains per spike and number of spikes per unit area, increase of protein content and decrease of $\beta$-amylase activity, but it was not recognized the yield increase under the 12% protein content.