• The Journal of the Convergence on Culture Technology
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• v.6 no.4
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• pp.739-745
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• 2020

Makgeolli is a liquor that represents Korea and is made by mixing yeast and water with starch. Physicochemical Characteristics and Antioxidant activities of rice, nuruk, water and Fermentation time different to Makgeolli. Alcohol content was 6.76~14.56%, Reducing sugar content 1.17~1.68g/L and M5~M6 samples was higher 1.68g/L~2.43g/L. M1~M9 samples pH 3.56±0.02 and total acid 0.45~0.83%. Makgeolli total phenol content was average 966.38mg/L and ABTS 0.77mM. The Antioxidant activity measurements of FRAP and ABTS showed a similar correlation with the total phenol content. Makgeolli showed a high correlation cofficient of r GAE / PRequiv=0.8582 and r GAE / TEAC=0.9769. We intend to make rice, yeast, brewing water, fermentation period, etc. different conditions of makgeolli and analyze the status of fermentation progress and use it as basic data of quality indicators of the fermented rice wine process.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.220-229
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• 2010

Brewing tea with regular teapots can cause a problem in keeping the temperature of the tea. Cold weather, a cold teapot, and/or the temperature of tea leaves make tea cold, lowering the temperature of the tea leaves that can also make the flavor of the tea leaves worse. This experiment shows both the problem and the solution to the temperature problem of tea leaves. To maintain the appropriate temperature and reduce the problem, we researched and developed a special straw for tea leaves as a result of this experiment The straw consists of various filtering holes(diameter 1~2 mm) with the height of 5 mm from the very bottom of the straw. Using the straw is better to keep higher temperature, better flavor, and the smell of tea. Also, the sensory evaluation shows that the overall taste of tea is improved(p<0.05).

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.17-24
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• 2000

Reverse osmosis (RO) system was applied to improve wine quality. General wine (GEN) and wines containing different sugar levels $24^{\circ}Brix$ (RO-24) and $24^{\circ}Brix$ (RO-28) by removing pure water using RO system without sugar addition on brewing method. And they were compared by wine aroma analysis. The preparing method of analysis was LLCE (liquid-liquid continuous extraction). And volatile aroma compounds of different wines were prepared for raw, and diluted materials in same proportion. The wine aromas were described by trained twelve panelists for QDA (quantitative descriptive analysis) and showed for FD (flavor dilution)-chromatogram. Consequently, overall acceptability of RO-28 showed better than that of other treatments. Aromas of RO-28 also were represented the high contents of positive aroma compounds such as ethanol and ethyl acetate, which were identified by GC-O and GC-MS.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.165-168
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• 1984

The three kinds of Kochujang were prepared with liquid koji equivalent to 30, 50 and 70% of brewing water and the composition of fatty acid and alcohols in the Kochujang aged at $25^{\circ}C$ for 3 months were compared with solid koji Kochujang. Palmitic, oleic and linoleic acid were found in all Kochujangs; but myristic, stearic and linolenic acid were detected in only the 50 and 70% liquid koji group. The predominant fatty acid of all Kochujang was linoleic acid, followed by oleic and palmitic acid. The total percentage of linoleic acid in the Kochujang was 58.47-83.39%. Linolenic, myristic and stearic acid were less than 3%. Ethyl, iso-butyl and iso-amyl alcohol were detected from all kinds of Kochujang. Iso-propyl alcohol was found in the Kochujang prepared from solid koji and 30% liquid koji. The contents of iso-butyl and iso-amyl alcohol were high in solid koji Kochujang and 50% liquid koji Kochujang. There were no significant difference in the contents of ethyl alcohol among tested Kochujangs.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.164-169
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• 1988

Protoplast susion between Zygosaccharmoyces rouxii M-12 and Saccharimyces cerevusuare M-43 were investigated for breeding of a new brewing yeat strain for soy sauce. Auxotrophic mutants of Zygosaccharomyces rouxii ZRM-83 ($Met^-,\;Thr^-$) and Saccharomyces cerevisiae SCM-46 ($Lys^-,\;Arg^-$) were selected by treatment of 3.0% ethylmethane sulfonate and nutritional complementary method. Protoplast of both strains were more effective by treatment of 0.05mg/ml zymolase 20T for 60min. Fusion effeciency was much higher by treatment of 30% PEG 6,000 for 30min and fusion frequencies were $10^{-4}{\sim}10^{-5}$. These fusants originated from two protoplasts had properties of big cell size and much DNA content.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.639-648
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• 1989

The possibility of the use of soy sauce koji and commercial proteolytic enzyme for the acceleration of fish fermentation without affecting its characteristic flavor and nutritional quality inherent to the final products was investigated. Fish sauces were prepared experimentally from small horse mackerel under sixteen kinds of conditions and the chemical composition of those were examined, individually. The amino type nitrogen content, ration of amino type nitrogen to total nitrogen and protein conversion ratio were the highest in the fish sauce product treated with soy sauce koji, of which 10% salt was added to the minced raw fish at the start and additional 10% salt was added to the mixture after 48hrs, incubation.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.433-437
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• 1997

The jujube alcoholic beverage, one of Korean traditional wine was manufactured by varying the additional levels of jujube fruits from 1.89 to 7.57% on the basis of raw material and the quality of wine was anaylzed by physical, chemical and sensory evaluation. Fermentation temperature of wines Increased to the highest value of $24{\sim}26^{\circ}C$ in the 2nd day of fermentation. Jujube fruits effected the increase in total acid contents. Both reducing and total sugar contents were on the peak values of $13{\sim}53%$ and $43{\sim}51%$ after the 2nd brewing stage$(1{\sim}1.5day) and continuously decreased afterwards. Ethyl alcohol concentrations were rapidly increased In $1{\sim}3days$ of fermentation and their increasing rates were affected with the added amount of jujube. Amylase activity was on the highest value in $2{\sim}2.5{\;}days$ and decreased afterwards. According to the sensory evaluation of the overall quality Dacchusul could be classified into 2 groups. The superior group was composed of E, C, B, D and the inferior group included A and F. However the highest sensory quality was observed from E which was added at the level of 7.57% jujube fruit.

• Journal of Applied Biological Chemistry
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• v.55 no.2
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• pp.103-107
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• 2012

Acanthopanax sessiliflorus Seeman fruits (Araliaceae) were extracted at room temperature with 70% aqueous ethanol (EtOH). The concentrated extract was partitioned with ethyl acetate (EtOAc), n-butyl alcohol, and $H_2O$, successively. From the EtOAc fraction, four compounds were isolated through the repeated silica gel and octadecyl silica gel (ODS) column chromatographies. According to the results of physico-chemical and spectroscopic data including NMR, IR, and gas chromatography/mass spectrometer, the chemical structures of the compounds were determined as stigmasterol (1), linoleic acid (2), ${\beta}$-sitosterol (3), and stigmast-5-en-$3{\beta}$,$7{\beta}$-diol (4).

• Journal of Applied Biological Chemistry
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• v.55 no.2
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• pp.95-101
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• 2012

Nutritional components of Ojuk leaf tea and Ojuk shoot tea prepared from the leaves and shoots of black bamboo (Phyllostachys nigra Munro) by tea manufacturing process were evaluated. In addition, the extraction yield of water soluble components from these teas in the general tea brewing condition (water extraction in $80^{\circ}C$ for 10 min.) and the contents of polyphenol and flavonoid were compared with not only the dried raw materials, but also green tea and mate tea. Finally, offline and online scavenging activities against 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and di(phenyl)-(2,4,6 trinitrophenyl)iminoazanium free radicals were investigated to evaluate the antioxidant activity and explore the components showing ABTS free radical scavenging activity from tea infusion. These results demonstrated that these teas from black bamboo contain various nutritional components and can be used as traditional tea beneficial to human health.

• Mycobiology
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• v.44 no.4
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• pp.269-276
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• 2016

Aspergillus luchuensis is known as an industrially important fungal species used for making fermented foods such as awamori and shochu in Japan, makgeolli and Meju in Korea, and Pu-erh tea in China. Nonetheless, this species has not yet been widely studied regarding mating-type genes. In this study, we examined the MAT1-1 and MAT1-2 gene ratio in black koji molds (A. luchuensis, Aspergillus niger, and Aspergillus tubingensis) and in Aspergillus welwitschiae isolated from Meju, a fermented soybean starting material for traditional soy sauce and soybean paste in Korea. The number of strains with the MAT1-1 locus was 2 of 23 (A. luchuensis), 6 of 13 (A. tubingensis), 21 of 28 (A. niger), and 5 of 10 (A. welwitschiae). Fungal species A. tubingensis and A. welwitschiae showed a 1 : 1 ratio of MAT1-1 and MAT1-2 mating-type loci. In contrast, A. luchuensis revealed predominance of MAT1-2 (91.3%) and A. niger of MAT1-1 (75%). We isolated and identified 2 A. luchuensis MAT1-1 strains from Meju, although all strains for making shochu in Japan are of the MAT1-2 type. These strains may be a good resource for breeding of A. luchuensis to be used in the Asian fermented-food industry.