• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.895-900
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• 1997

Cyclodextrin (CD), which is one of food additives, was applied to Takju in oder to suppress the production of a stinking odor which its brewing and storage. CD was added to Takju in two different manners: one right after its brewing dilution stage, the other during its second mashing stage. After equal intervals of time, each sample was tested for fermentation process, storage capability, and sensory characteristics. The amount of CD ranged from 0.1 to 0.3% (w/w). The effect of CD on alcohol concentration, pH, total acidity and sugar content of Takju was shown to be more greatly influenced in the second sample rather than the first. The qualities of Takju were not affected by the addition of CD in the first sample. The sensory evaluation showed that the sample of the brewing dilution stage proved to be more attractive in the level of acceptability. However, when CD was over-added to Takju, the degree of acceptability declined due to the fact that the over-addition of CD suppresses its unique taste and flavor.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.1
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• pp.16-21
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• 2012

This study was carried out to investigate the suitability of colored barley in malting and brewing properties and the possibility of utilizing pigments in colored barley as functional components in malting and brewing products. Purple and blue barley grains contained anthocyanins. However, about 80% and 20% of anthocyanins in the purple and blue barley grains, respectively, were lost during the steeping process. In malts, only 0.4~4.2% and 58.3% of anthocyanin in purple and blue barley grains, respectively, were remained. Wort color value was not affected by lemma color of black barley. In wort made from black barley, the color value was higher as its soluble nitrogen content higher. Anthocyanins were not found in wort and beer brewed from malts of purple and blue barley. The color value (EBC unit) was higher in wort and beer made from malts of purple and blue barley than those made from malt of the control variety, Hopum.

• Korean Journal of Microbiology
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• v.8 no.2
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• pp.77-84
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• 1970

The author attempted the taxonomical studies on yeasts in Takju mash. The samples used for the isolation of yeasts were collected from Takju breweries in Seoul. The yeasts obtained from Takju were identified as follows using the methods of Lodder et al. ; Saccaromyces cerevisiae group II, Saccharmyces cerevisiae group III, other group of Saccharomyces cerevisiae, Hansenula anomala and Pichia polymorpha. Saccharomyces cerevisiae II & III and other group Saccharomyces cerevisiae which were considered as wild yeasts have shown their major role in the fermentation process of Takju brewing. It seems that Hansenula anomala has much connection with the flavour of Takju. Other strains which are poor in their acoholic fermentation and lower in activity of acid production are not considered to be important in Takju brewing.

• Korean Journal of Microbiology
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• v.8 no.4
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• pp.151-162
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• 1970

This experiment was carried out to investigate the yeasts for the brewing of red pepper paste during the fermentation periods. The yeasts in the red pepper paste were isolated and identified, and they were classified by coloring with the treatment of TTC(2, 3, 5, triphenyltetrazolium chloride) agar and counted in process of time.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.5
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• pp.439-446
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• 2003

Various volume of water for the optimal brewing condition of the Korean distilled liquor produced by liquefaction of rice and corn starch was investigated Pilot brewings were carried out by the liquefaction of 5kg of rice and 10kg of corn starch with 150%, 200% and 250% of water regarding the amount of rice and corn starch. The pH, alcohol production and total acidity were normal during the fermentation process. The yield was proportional to the amount of water added and the highest yield was obtained by 250% of water addition without loss of quality. All the test results were not significantly different by the one-way ANOVA and Duncan's multiple range test at p<0.05 and the flavor profiles were also not different according to the amount of water added. As a result, 250% of water addition was the most economical and optimal brewing condition in this study.

• Journal of Digital Contents Society
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• v.13 no.3
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• pp.359-371
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• 2012

The coffee market has been rapidly growing up recently as well as the coffee industry which makes the number of educational institutions increasing in Korea. On the other hand, the classes lean too much on the practical exercise so the coffee education is urgently needed to define precisely and systematize academically. This study is accomplished on the basis of the teachers and students requirement analysis. The features that sets this study apart from the existing educational digital media is that the definite teaching-learning methods and teaching strategies were developed first. Furthermore, the physical and chemical phenomenon of coffee brewing were simulated by 3D animation software based on the visual languages. The general process of this media production was composed by the mutual relationship of the teacher's needs, educationist's strategies and media producer. After applying the digital media to students in the lesson of coffee science theory it was effective to increase their concentrativeness, interesting and learning motive. This media is also receiving the positive evaluation by the teachers to help the students in understanding the coffee science.

• Korean Journal of Microbiology
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• v.50 no.3
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• pp.233-238
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• 2014

For the collection of starters suitable for the brewing of traditional liquor, an alcohol-resistant strain of lactic acid bacteria with low level of acid production was isolated from traditional fermented soybean lumps. The strain named as JBE 30 was identified as Lactobacillus brevis by 16S rRNA sequence analysis and additional biochemical tests. The strain could grow well at a MRS medium containing 8% (v/v) ethanol for 96 h of cultivation at $30^{\circ}C$. The final pH after cultivation was 4.5. It also inhibited the growth of food spoilage and pathogenic bacteria including Escherichia coli, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Micrococcus luteus, and Pseudomonas aeruginosa. These results showed that Lactobacillus brevis JBE 30 could be used as a promising starter in brewing process of traditional liquor.

• The Korean Journal of Mycology
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• v.38 no.2
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• pp.184-188
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• 2010

The goal of this study was to screen a useful yeast for Korean traditional pear Yakju (KTPY) brewing and develop its brewing process. Cooked non-glutinous rice and nuruk were mixed, and added into pear juice with various Saccharomyces cerevisiae and then fermented at $25^{\circ}C$ for 7 days. Among several alcohol fermentation yeasts, ethanol contents was the highest in pear Yakju made by S. cerevisiae K-7 and also showed high ethanol content in pear Yakju which was made by commercial S. cerevisiae C-2. Therefore, we selected S. cerevisiae K-7 and S. cerevisiae C-2 as suitable yeasts for brewing of KTPY. Maximal ethanol production (10.4%) was obtained when cooked non-glutinous rice (100 g) and nuruk (30 sp/g) were mixed and added into pear juice (600 ml) with S. cerevisiae K-7 (5%) and fermented at $25^{\circ}C$ for 7 days and also its antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity was 57.2%. Addition of antihypertensive starchy materials into the mash was not affected in ACE inhibitory activity and total acceptability of KTPY.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1986.12a
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• pp.520.1-520
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• 1986

Endo-$\beta$-1,3-glucanase는 barley glucan, laminarin등에 특이적으로 작용하는 효소로서 Malting process, Brewing process에 중요한 효소이다. 본 연구에서는 산업적으로 이용하기 위한 기초자료를 얻기 위하여 국산맥주맥으로 발아한 Green Malt를 Sample로 하여 Endo-$\beta$-1,3-glucanase를 추출하여 (DEAE Sephadex A-50, CM sephadex C- 50 Sephadex G-75)등을 이용하여 정제하여 이들 정제효소의 효소학적 성질등을 검토하였다.

• 제어로봇시스템학회:학술대회논문집
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• 1986.10a
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• pp.471-473
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• 1986

맥주 제조 공정은 다음과 같이 이루어 진다. 담금공정-발효공정-저장공정-여과공정-제품공정, 이중 발효 및 저장 공정은 미생물이 관여하므로 균체의 생육과 제품 생산과의 관계등이 아주 예민하고 복잡하므르 Computer에 의한 자동 계측 및 제어는 효과적인 공정관리 수단이 되며, 또한 품질 향상과 균일화를 기대 할 수 있다. 이에 발효 및 저장조의 128 채널의 공정치 On-line monitoring, graphic display, disk 저장, 프린터로의 reporting 및 제어를 위한 hardware system 구성과 software를 개발하였다.