• 한국식생활문화학회지
• /
• 제9권4호
• /
• pp.341-353
• /
• 1994

This study delves into the general characteristics of spirits brewed in the Central Region of Korea-Seoul, Kyonnggi-do, Chungchung-do-paying particular attention to their varieties and fermenting methods and also comparing similarities and differences of their features. It is found first of all that there are a wide range of variety in the kinds of liquors. Among the 21 spirits investigated, not a single one resembles any one of the remaining in terms of the raw material, and the brewing method and process. Secondly, all of them use locally produced grains and can be classifiable as belonging to the common category of yakju (clean spirit) with fragrant elements added for the purpose of enhancing health or decreasing any harmful effects after drink. Thirdly, these traditional folk wines are characterized by the addition of secondarily fermented spirits. The more secondarily fermented spirit a wine has, the more fragrant and palatable it becomes and also the less harmful. Fourthly, all the spirits of this region are fermented by using yeast kodupap (steamed rice). The brewing temperature is usually around $15{\sim}20^{\circ}C$ for $5{\sim}8$ days or $3{\sim}4$ days for the majority of the cases. Fifthly, purifying is done with the yongsoo (strainer), the sieve, traditional Korean paper, etc. As such, we can say that all the brewers endeavor to maintain Korean traditional methods of wine making.

• 한국식품영양과학회지
• /
• 제44권4호
• /
• pp.573-578
• /
• 2015

쌀겨층이 많아 우수한 막걸리의 제조가 용이하지 않은 가바쌀의 가공적성을 개선하기 위해 막걸리 starter를 이용하는 전통 제주방법인 급청주법을 이용하여 막걸리를 제조하고 품질 특성과 기호도 등을 조사하였다. 발효 중 전체 중량의 변화와 산도, pH, 알코올, 환원당 함량 변화 등을 조사한 결과, 엿기름을 첨가한 급청주법이 초기 당질 이용성을 높여 발효를 안정적으로 진행시키는 것을 확인하였다. 관능평가 결과 급청주법의 엿기름 최적 첨가량은 2%로 나타났으며 이를 초과하여 첨가하게 되면 최종제품의 기호도나 관능평가에 좋지 않은 결과를 가져오는 것으로 나타났다. 조미를 위한 첨가물로는 아스파탐이 가바쌀막걸리에 청량감을 부여하여 조미에 적합하였으며 가바쌀로 만들어진 막걸리의 GABA 함량이 시판 일반 막걸리에 비해 두 배 이상 높은 것으로 나타났다. 이를 통해 엿기름을 첨가하여 급청주법으로 제조 시 가바쌀의 GABA 기능성이 안정적으로 확보된 막걸리의 개발이 가능할 것으로 사료되며, 이는 쌀겨층이 많은 일반 현미를 이용한 막걸리 개발에도 중요한 정보를 제공할 것으로 기대된다.

• Journal of Microbiology and Biotechnology
• /
• 제18권10호
• /
• pp.1678-1682
• /
• 2008

To investigate lactic acid bacterial population in Korean traditional rice wines, biotyping was performed using cell morphology and whole-cell protein pattern analysis by SDS-PAGE, and then the isolates were identified by 16S rRNA sequencing analysis. Based on the morphological characteristics, 103 LAB isolates were detected in wine samples, characterized by whole-cell protein pattern analysis, and they were then divided into 18 patterns. By 16S rRNA gene sequencing, the isolates were identified as Lactobacillus paracasei, Lb. arizonensis, Lb. plantarum, Lb. harbinensis, Lb. parabuchneri, Lb. brevis, and Lb. hilgardii when listed by their frequency of occurrence. It was found that the difference in bacterial diversity between rice and grape wines depends on the raw materials, especially the com position of starch and glucose.

• 한국식품과학회지
• /
• 제37권6호
• /
• pp.939-943
• /
• 2005

멥쌀의 첨가가 진양주의 이화학적, 관능적 특성에 미치는 영향을 조사하였다. 100%, 찹쌀에 멥쌀을 각각 30, 50, 70%를 첨가하여 제조한 진양주의 최종 pH는 각각 3.76, 3.83. 3.64, 3.58 이었고 최종 산도는 각각 1.02, 0.98, 1.1, 1.1%로 나타났다. 총 당은 찹쌀 100%, 찹쌀에 멥쌀 각각 30, 50, 70% 첨가한 진양주는 6.22, 6.31, 4.58, 4.73%로 나타났고 최종 에탄을 농도는 100% 찹쌀, 찹쌀에 30, 50, 70% 멥쌀을 첨가하여 제조한 진양주는 각각 14.2, 14.8, 15.6, 15.2%로 나타냈다. 색도는 100% 찹쌀로 제조한 진양주가 L값 7.69, a값 0.63, b값 4.54로 나타났고 찹쌀에 30, 50, 70% 멥쌀을 첨가하여 제조한 진앙주의 L값은 각각 7.29, 7.41, 3.38이고 a값은 0.43, 0.33, 0,57이었으며 b값은 4.94, 4.64, 4.55이었다. 관능검사를 통한 종합적인 기호도는 찹쌀에 30% 멥쌀 첨가하여 제조한 진앙주가 4.73으로 제일 높게 나타났고 다음으로 100% 찹쌀이 4.54로, 찹쌀에 50% 멥쌀을 첨가한 것이 4.45로, 찹쌀에 70% 멥쌀 첨가하여 제조한 진양주가 3.55로 나타났다. 진양주를 제조 할 때에 30%까지 멥쌀을 첨가하여도 진양주의 품질에 큰 영향이 없을 것으로 생각되며 앞으로 멥쌀을 첨가하여 제조하는 진양주의 맛과 품질을 증진시킬 수 있는 방법에 대한 연구가 더 필요하리라 생각된다.

• 한국식품영양과학회지
• /
• 제37권8호
• /
• pp.1030-1036
• /
• 2008

한국에서는 700년 전부터 포도주가 양조되어 왔으며, 산림경제, 증보산림경제, 임원십육지 등 많은 문헌에 기록이 남아 있으나 근세에 한국의 전통적인 포도주의 제조가 중단 되었다. 한국의 전통포도주는 포도과즙에 쌀을 첨가하고 누룩으로 발효시키는 세계의 포도주제조방법과는 다른 독특한 방법으로 제조되었다. 수운잡방의 양조방법을 변형한 세가지 방법과 임원16지의 방법에 따라 전통포도주를 제조하여 제조과정의 경과를 분석하고 포도와 설탕으로 담금한 포도주와 품질을 비교하였다. 발효 7일후 Brix는 $4.8{\sim}5.8$로 낮아졌고 전통포도주의 알코올 함량은 $9.2{\sim}11.2%$로 대조구 포도주의 11.8%와 큰 차이가 없었으나, 산도는 $0.93{\sim}1.20\;mg/100\;mL$로 비교적 높았다. 전통포도주는 glucose와 fructose의 함량이 적고 maltose의 함량이 많았으며, 유기산 중 acetic acid와 lactic acid가 많이 함유되었으며 tartaric acid, malic acid는 적었다. 찹쌀과 포도로 담금한 전통포도주의 아미노산은 $0.80{\sim}0.88\;mg/100\;mL$로 높았다. 적포도주의 중요한 관능적 요소인 색도는 대조구의 L값이 4.26인데 비하여 $3.59{\sim}3.69$를 나타내었으며, 적색도 a는 $20.63{\sim}38.06$이었으며 황색도 b값은 $1.20{\sim}1.56$이었다. 고형분 함량은 $278{\sim}358\;mg/L$이었으며 전기전도도는 $411{\sim}505\;{\mu}s/cm$이었고 총 페놀화합물의 함량은 $599.6{\sim}652.2\;GAE\;mg/L$로 로제포도주 수준이었으며 항산화활성은 각각 $50.59{\sim}56.75%$ 수준이었다. 결과적으로 수운잡방의 제조방법에 주모를 첨가하여 제조하는 방법이 산업화가 가능할 것으로 판단되며, 일반 포도주와 비슷한 산도를 가지는 전통포도주의 제조를 위하여서는 아황산을 첨가하거나, malo-lactic fermentation을 유도하여 감산을 위한 개선된 제조방법을 적용할 경우 한국 특유의 전통포도주로서 손색이 없을 것으로 보인다.

• 한국미생물·생명공학회지
• /
• 제9권4호
• /
• pp.253-261
• /
• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• 한국산업융합학회 논문집
• /
• 제20권5호
• /
• pp.377-383
• /
• 2017

In this research, the improvement of Korean rice wine (makgeolli) with pine (Pinus koraiensis) extract addition was evaluated due to the increase in alcoholic Korean traditional beverage. Makgeolli fermentation was prepared using Korean rice and nuruk (traditional starter) supplemented by pine needle (MPN) and pine sprout (MPS) extract. The average of initial pH level for MPN was 3.95 and MPS was 4.55, the average of initial sugar content for MPN was 0.4% and MPS was 0.3%. The sugar content and pH level behavior were investigated every 24h during fermentation period. The observation of microbial colony was done at days 8 of fermentation period with three time sample dilution. Afterward, the physical appearance of fermentation solution and microbial development were investigated in the final of fermentation period. The number of yeast and LAB ($402{\times}103\;CFU/mL$) in MPN was greater than the yeast and LAB count in MPS ($224{\times}103\;CFU/mL$). The pH level obtained by addition pine sprout have value of R2 higher than addition of pine needles (leaf), the sugar content (%) behaviour was opposite with pH level behaviour.

• 대한가정학회지
• /
• 제41권3호
• /
• pp.181-196
• /
• 2003

Investigated kinds and utilization frequency for traditional food and Particular food to systematize Gwangju city and Chollanamdo area traditional food culture. Awareness for traditional food had pride because taste is various, and did that must use much when was festive day. Investigation subject were feeling necessity about accession, development of traditional food, and manufacture of traditional food, succession did that must take charge in home. Characteristic of taste for Gwangju city, Chollanamdo food was deep taste. Difference between variable was significant that age, religion that have pride about traditional food, attainments in scholarship, monthly income that used time much traditional food, degree that give from traditional food to snack is age, attainments in scholarship, years of married life, religion, reason that give snack to traditional food is daughter-in-law order, kind of traditional food that give to snack is age, monthly income mouth, opinion about accession and development of traditional food is age, religion, daughter-in-law order, reason that must inherit and develop traditional food is attainments in scholarship, time that eat much traditional food is attainments in scholarship, a person, medium that learn cuisine of traditional food is age, opportunity that is been interested to traditional food is age, attainments in scholarship, years of married life. By utilization rate of food-tasting food subdivisions of the season, used much by rice-cake soup, fermented rice punch, order of cake made from glutinous rice New Year's Day, by herbs, Gimgui, Ogokbap's order January Full Moon Day on the lunar calendar. By a cake made in the shape of a flower, azalea honeyed juice mixed with fruits as a punch order to Samjitnal, by beans panbroiling, dropwort raw order Buddha's Birthday, Tano Festival uses Charyunbyeong and used Tteoksudan in Yudu and used much by young chicken soup with ginseng and other fruits, watermelon order period of midsummer heat. Used songpyon and fermented rice punch in Full-moon Harvest Day, and Junggujeol used Chrysanthemum griddle cakes made in flower Pattern, and red-bean gruel taken on the winter solstice, and Nappyeongjeolsik was utilizing Goldongban. Pyebaek food utilization ratio was high the utilization rate by chestnut, jujube, chicken, wine order. The contributiveness food utilization rate was high the utilization rate by rice cake, dried croaker, fruit, oil-and-honey pastry order. The large table food utilization rate was high the utilization rate by fermented rice punch, fruit, steamed short-ribs order.

• 한국식품조리과학회지
• /
• 제22권6호통권96호
• /
• pp.914-922
• /
• 2006

본 연구는 로즈마리를 이용한 전통발효주를 개발하기 위하여 발효기간(0${\sim}$20일)에 따라 로즈마리 첨가량 (0, 10, 20, 30%)을 달리한 발효주의 품질특성을 살펴보았다. pH는 담금 5일째 급격히 감소하였으나 담금 5일 이후부터는 완만한 감소 추세로 나타났고 10% 로즈마리 첨가 발효주의 pH 감소가 가장 크게 나타났다. 적정산도는 pH 변화 양상과 부합한 결과가 나타났다. 총산은 담금 5일에 로즈마리 무첨가 발효주는 365.24mg%, 로즈마리 첨가 발효주는 376.52${\sim}$417.95 mg%로 급격히 증가하였으며 10% 로즈마리 첨가 발효주의 중가가 가장 크게 나타났다. 환원담은 담금 5일째 급격히 증가하였으며 로즈마리 무첨가 발효주가 로즈마리첨가 발효주보다 증가가 크게 나타났고 특히 30% 로즈마리 첨가 발효주가 가장 크게 증가하는 것으로 나타났다. 총당은 발효기간에 따라 로즈마리 무첨가 발효주가 로즈마리 첨가 발효주보다 총당 함량이 낮았으며 로즈마리 함량이 많을수록 총당 함량이 크게 나타났다. 알코올 함량은 담금 5일째 급격히 증가하였고 그 이후 완만한 증가 추세를 나타내었으며 로즈마리 무첨가 발효주가 로즈마리 첨가 발효주보다 알코올 함량이 낮았으며 로즈마리 함량이 많을수록 알코올 함량이 크게 나타났다. 전반적인 명도를 나타내는 L값의 경우 10% 로즈마리 첨가 발효주를 제외한 발효주는 발효기간에 따라 증가, 감소하는 경향이 반복하는 것으로 나타났고 적색도를 나타내는 a값의 경우 로즈마리 무첨가 발효주는 발효기간에 따라 증가하였으나 로즈마리 첨가 발효주는 로즈마리 첨가량과 관계없이 증가, 감소하는 경향이 반복하는 것으로 나타났다. 황색도를 나타내는 b값의 경우 발효기간에 따라 로즈마리첨가 유무에 상관없이 감소, 증가하는 경향이 반복하는 것으로 나타났다. 투과도는 발효기간에 따라 감소하였으나 로즈마리 첨가량에 따라서는 첨가량이 많을수록 투과도가 높게 나타났다. Amylase 활성도는 담금5일째 로즈마리 첨가 유무에 상관없이 급격히 증가하였다가 감소하였으며 로즈마리 첨가량이 증가할수록 amylase 활성도는 감소하는 것으로 나타났다.

• Mycobiology
• /
• 제42권3호
• /
• pp.256-261
• /
• 2014

A ${\beta}$-glucosidase producing yeast strain was isolated from Korean traditional rice wine. Based on the sequence of the YCL008c gene and analysis of the fatty acid composition, the isolate was identified as Saccharomyces cerevisiae strain HJ-014. S. cerevisiae HJ-014 produced ginsenoside Rd, $F_2$, and compound K from the ethanol extract of red ginseng. The production was increased by shaking culture, where the bioconversion efficiency was increased 2-fold compared to standing culture. The production of ginsenoside $F_2$ and compound K was time-dependent and thought to proceed by the transformation pathway of: red ginseng extract ${\rightarrow}Rd{\rightarrow}F_2{\rightarrow}$ compound K. The optimum incubation time and concentration of red ginseng extract for the production of compound K was 96 hr and 4.5% (w/v), respectively.