• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.638-643
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• 1998

The volatile flavor components in Takju made from mashed glutinous rice and barley rice were identified by GC and GC-MS using polar column. Twenty eight kinds of flavor compounds including 10 alcohols, 9 esters, 2 acids, 7 aldehydes were identified. At the beginning of fermentation 14 kinds of volatile components were detected and the kinds of volatile components were increased up to maximum after fermentation for 16 days. The contents of volatile components in the sample made from glutinous rice contained slightly higher than the sample made from barley rice. Ethyl alcohol, n-propyl alcohol, iso-amyl alcohol, n-hexyl alcohol, hexenyl alcohol, 2-phenylethyl alcohol, ethyl acetate, ethyl succinate, 2-phenylethyl acetate, butyic acid, benzaldehyde and 3-methoxybenzaldehyde were detected in the both of the sample throughout the fermentation process. Five kinds of aldehyde including ethyl propionate, iso-amyl acetate, ethyl caprylate and ethylphenyl acetate were detected only in the sample fermented for 16 days. The main components of the both sample were ethyl alcohol, iso-amyl alcohol, 2-phenylethyl alcohol, 2-phenylethyl acetate, hexenyl alcohol and iso-butyl alcohol. Besides ethyl acetate and benzaldehyde from glutinous rice Takju and hexenyl alcohol from barley rice Takju were found as main components.

• Applied Biological Chemistry
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• v.39 no.4
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• pp.249-254
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• 1996

The volatile flavor components in mash of nonglutinous rice Takju brewed with or without addition of the starter were determined by GC and GC-MS using polar column. Various kinds of volatile components including alcohols(10), esters(9), organic acids(2) and aldehydes(7) were found in mash of nonglutinous rice Takjus. At the beginning stage of fermentation, 3 to 7 volatile flavor components were detected. The number of volatile flavor components were increased to 26 of to 28 after 16 days fermentation. Early in the brewing, just 3 kinds of flavor components including ethyl acetate, ${\beta}-phenylethyl$ acetate and acetic acid were detected in mash of nonglutinous rice Takju without the addition of the starter, when starter is added additional compounds of alcohol including ethanol were detected, which is suggested to be the effect of flavors originated from the starter. The common flavor compounds through the entire process of fermentation in mash of nonglutinous rice Takju were ethyl acetate, ${\beta}-phenylethyl$ acetate and acetic acid. The relative amount(peak area %) of flavor components were changed with the fermentation period, but the major volatile flavor components were ethyl alcohol, iso-amyl alcohol, hexenyl alcohol, ethyl acetate, ${\beta}-phenylethyl$ acetate and ${\beta}-phenylethyl$ alcohol. The relative amount(peak area %) of ethyl alcohol was the highest in mash of nonglutinous rice Takju with addition of starter. When the starter was not added in the mash of nonglutinous rice Takju, any alcoholic components were not detected in the early stage of fermentation. But the percent of peak area hexenyl alcohol was the highest after 16 days fermentation. Especially few sorts of ester were detected in mash of nonglutious rice Takju without addition of starter by 3 days fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.1
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• pp.157-162
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• 1996

A. oryzas 의 밀가루 누룩과 R. japonicus의 밀가루 누룩으로 탁주를 제조할 때에는 두 누룩의 혼합 비율이 탁주의 품질에 미치는 영향을 알아조기 위하여 두 누룩의 혼합 비율을 달리하여 7종의 탁주시료를 제조하고, 탁주의 이화학적 및 관능적 특성들을 조사하였다. R. japonicus는 누룩의 사용 비율이 높을 때에는 술덧의 산도와 유리당 함량이 높았고, 제성주의 부유물 함량과 부유물의 현탁 안정성도 높았다. 그러나 A. oryzas 누룩의 사용 비율이 높을 때에는 술덧의 산도와 유리당 함량이 낮았고, 제성주의 부유물 함량과 부유물의 현탁 안정성도 낮았다. R. japonicus 누룩과 A. oryzas 누룩을 2 : 1~5 : 1의 비율로 병용했을때에는 주박의 양이 크게 줄어들었고, 아미노산 함량이 증가하였으며, 기호성도 더 좋아졌다. 탁주의 전반적이 특성으로 볼 때 각 누룩의 단용시에는 R. japonicus 누룩이 A. oryzas 누룩보다 좋았다. 그러나 R. japonicus 누룩과 A. oryzas 누룩을 병용했을때에는 탁주의 전반적인 품질이 더욱 개선되어졌는데, 이때 두 누룩의 최적 혼합 비율은 대략 5 : 1이었다.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.199-205
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• 2004

The quality characteristics of traditional Korean Takju fermented with discolored, broken, and milled rice were evaluated. Initial pH of medium and culure temperature for the alcohol fermentation were 4.2 and 26$^{\circ}C$, respectively. After 5 days of cultivation, final pH and temperature were 4.0 and 23.5$^{\circ}C$. The alcohol contents in fermentation of discolored and broken rice was about 18.0％ and that of milled rice was 18.7％. The content of succinic acid was highest in organic acid components of products fermented three materials respectively. The major volatiles were 3-methyl-1-butanol, 2-methyl-1-propanol, n-propanol and ethyl acetate. In free amino acid composition of mashes, alanine retained more than 1000 mg％. Free sugars contained in mashes such as glucose, fructose, sucrose, maltose were also analysed by HPLC. Results of sensory evaluation in taste, aroma, color were showed good score above 4.3.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.56-62
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• 2010

Quality characteristics such as alcohol, acid, and sugar contents of takju brewing mashes prepared using several yeasts were investigated during 12-days of fermentation. Among the yeasts examined, S. cerevisiae led to the highest level of ethanol (10.2-13.4%) and total minor alcohols (0.729-0.831 mg/mL). Regardless of the yeasts used, the acidity showed drastic changes (pH from 3.4-4.2 down to 2.4-2.7) during the first 2 days, and displayed negligible changes from day 4. The total acid contents rapidly increased to the first 4 days of fermentation and leveled off from 4 to the end of fermentation period. The common organic acid components were lactic, succinic and acetic acids. The total and reducing sugar contents varied depending on the yeasts used, with mashes prepared using S. coreanus and S. rouxii producing the maximum total sugar contents (5.43-5.5%) at the end of fermentation. The reducing sugar showed its maximum (7.53-14.89%) at day 2, after which it decreased to its minimum levels (3.04-4.52%). The common free sugar components were glucose and fructose, while S. ellipsoideus led to a higher free sugar level (0.35-5.29%).

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.122-122
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• 2001

쌀과 같은 곡류는 전분질을 당분으로 전환시켜 술을 제조하여야 하므로 미생물이 생성하는 효소가 필요한데 그 효소원이 누룩이며 누룩은 주류의 품질이나 생산량에 영향을 미치는 가장 중요한 요소라고 할 수 있다. 본 연구는 전국44개 지역의 누룩에서 순수 분리된 89종의 곰팡이 중 효소역가와 당화력이 비교적 뛰어난 10종(Aspergillus sp. SH-412 Heunghae, Aspergillus sp. SH-422 Ulsan, Rhizopis sp. SH-606 Imdeok, Aspergillus sp. SH-607 Yhesan, Aspergilus sp. SH-613 Wolseong, Rhizopus sp. SH-654 Uncheon, Aspergillus sp. SH-660 Jeonkok, Aspergillus sp. SH-667 Dongseong, Aspergillus sp. SH-669 Uncheon, Aspergillus sp. SH-696 Daecheon)과 대조균주로 Aspergillus kawachii CF1002 그리고 효모 Saccharomyces cerevisiae를 사용하셨으며 탁주제조 중 균주별 술덧의 산도, 환원당, 아미노산도와 제조된 완성주의 유기산, 유리아미노산, 유리당, 휴젤유 및 색도를 HPLC, GC Mass, 색차계로 측정한 결과 다음과 같은 결론을 얻었다. 균주별 술덧의 주정도는 모든 실험구에서 Aspergillus kawachii보다 높았으며 특히 Aspergillus sp. SH-422는 14.9%로 가장 수율이 좋았다. 환원당은 Aspergillus sp. SH-613이 0.49%로 가장 높았고 Aspergillus sp. SH-422는 0.37%로 가장 낮았으며 산도는 시간의 경과에 따라 감소했으며 술덧 발효중 아미노산도는 시간의 경과에 따라 약간 상승 후 다소 낮아지는 경향을 보였다. 각 균주별 술덧의 유기산은 tataric acid, malic acid, succinic acid, lactic acid, acetic acid가 검출되었으며 lactic acid 함량이 2.0∼3.2g/100ml로 가장 많이 검출되었다. 유기산은 Aspergillus sp. SH-669가 가장 높게 확인되었으며 Aspergillus sp. SH-607이 가장 낮게 분석되었다. 술덧의 주 아미노산은 histidine, alanine, glutamic acid, leucine, tryptophan순으로 검출되었으며 특히 alanine은 주류에 단맛을 주는 성분으로 모든 실험구에서 많은 양이 검출되었다. 각 균주별 술덧의 유리당은 glucose가 가장 많이 검출되었으며 Fusel oil은 iso-butyl alcohol과 iso-pentyl alcohol 이 가장 많이 검출되었다. 한편 균주별 술덧의 색차를 측정한 결과 L값은 63.33∼41.98, a값은 0.09∼-3.47, b값은 17.41∼4.90으로 나타났다.

• Applied Biological Chemistry
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• v.9
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• pp.59-64
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• 1968

Takju (Korean native Sake) was mashed with two different materials. One of the material was polished rice and Nuruk(mold wheat), the other one was corn and Nuruk. The amino acids in those fermenting mashes were identified by paper partition chromatography at regular intervals. The results were summarized as follows; a) Following 14 kinds of amino acids were identified in the mash of rice material; lysine, valine, proline, leucine, serine, glycine, aspartic acid, alanine, cystine, tyrosine, histidine, glutamic acid, tryptophan and phenylalanine b) Following 12 kinds of amino acids were identified in the mash of corn material; lysine, valine, proline, leucine, serine, glycine, aspartic acid, alanine, cystine, histidine, argrinine and tryptophan. c) The main amino acids in the Takju mash according to the color density of the each amino acid spot on the paper chromatograms were checked as lysine, valine, leucine, serine, proline and glycine.

• Food Science and Preservation
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• v.10 no.4
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• pp.522-526
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• 2003

The quality properties of vinegar produced by Takju mash added muskmelon for the practical use of inferior muskmelon was analyzed. While the value of L was shown high at the muskmelon 30% added(A) and the value of a was shown high at the wheat koji added (B) the value of b was decreased at all sections. As the organic acids, oxalic, tartaric, malic, lactic, acetic citric and succinic acid were detected and there was no difference for the acetic acid content. There was difference by raw materials for free amino acid and tyrosine (35.70 mg%) was high at (C) wheat koji 15% added. As a result, the quality of Takju mash vinegar added muskmelon was generally superior and there was no difference by raw materials.

• Food Science and Preservation
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• v.13 no.3
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• pp.329-336
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• 2006

The characteristics of mash qualities of takju prepared by addition of chestnut peel powder(5%, 10%, 20% and 30% per steamed rice) were investigated during fermentation. That is, in all fermentation periods, changes of pit total acid, organic acids, solids, amino nitrogen, total sugar and reducing sugar, microorganisms, alcohol and color were determined and analyzed. There was significant differences in characteristics of mash qualities by addition of chestnut peel powder. In general, contents of total acid, organic acids, amino nitrogen, total sugar, reducing sugar and ethanol of takju added with chestnut peel powder were lower than those of steamed rice only, whereas solid contents was higher. But ethanol content of takju added with 5% of chestnut peel powder after 8 days of fermentation was 9.6% which was similar to that of takju prepared by addition of steamed lice only. Also, microbial populations such as total viable cells, yeast and lactic acid bacteria of the treatments were increased to about $10^8CFU/mL$ after 2 days of fermentation and then decreased gradually. In the beginning stage of fermentation color differences value of the treatments were $1.99{\sim}10.27$, and the differentials reduced gradually during fermentation.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.555-562
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• 1997

The characteristics of mash qualities of takju prepared by using different nuruk (Korean-style bran koji) such as Mucor racemosus nuruk, Rhizopus japonicus nuruk, Aspergillus oryzae nuruk, Aspergillus kawachii nuruk and traditional nuruk were investigated during fermentation. At the begining of fermentation, ethanol content was in the range of $2.0{\sim}3.0%$. However, it increased to $8.2{\sim}12.6%$ after 16 days of fermentation. Takju made from Rhizopus japonicus nuruk showed higher ethanol content than treated otherwise. pH of takju made from Rhizopus japonicus nuruk showed higher value the others. Total acids were $0.15{\sim}0.20%$ at the begining of fermentation, and it increased to $0.086{\sim}1.57%$ after 16 days of fermentation. Total sugar were $16.64{\sim}17.62%$ at the begining of fermentation, but decreased to below 7.00% after 16 days of fermentation. Rhizopus japonicus nuruk showed the lowest level of total sugar content. Except ethanol, iso-amyl alcohol and iso-butyl alcohol were major part of minor alcohol in the mash of takju. Higher concentration of iso-amyl alcohol, iso-butyl alcohol and n-propyl alcohol were found in the mash of Rhizopus japonicus nuruk whereas the level of phenylethyl alcohol was high in the mash of traditional nuruk. Fusel oil was $0.002{\sim}0.411\;mg/mL$ during fermentation.