• Korean Journal of Microbiology
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• v.5 no.2
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• pp.55-60
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• 1967

Studies on the changes of methanol content in the manufacturing process of apple wine and apple brandy. The results from the studies of transition and changes of methanol content in the fermentation of wine and brandy from Korean apple, Kugkwang and Iwai are as follows. 1) Pectin, the source of methanol, can be extracted as dregs more than 85% of its in the process of pressing to get juice. 2) In the process of fermenting wine, the occurence of methanol depends on the condition of the apple itself (i.e. species, freshness, change in quality, or corruption). It seems that the insoluble pectin in the fresh apples changes into the soluble pectin as time goes by. 3) The heating treatment of fresh apples produced more methanol compared with nonheating treatment. 4) The content of methanol in apple brandy can influence free methanol content in mash pulp.

• Microbiology and Biotechnology Letters
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• v.1 no.2
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• pp.79-87
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• 1973

The superior materials for substitution of bean and red pepper paste were selected through the examination of chemical compositions and the function. The following results were obtained. (1) The enzyme activities were higher in the process of koji manufacturing for brewing bean paste and red pepper paste in barley koji and in corn powder koji, but those of wheat koji were inferior (2) Corn powder was proved as the most excellent substitute, because its components and functioning were the best. (3) In the production of the paste the use of corn powder and bean with equal amount was proved as good as those product of the traditional way of the brewing. (4) By using the corn powder, the production cost can be cut down to 25％ in the production of bean paste, and to 23％ in the production of red pepper paste, comparing with those of traditional brewing products

• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.415-423
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• 1990

'The Joobang' is a cooking book written purely in Korean which came from a Mr. Lee. It is unknown when and by whom this book was written, but it is inferred from red pepper mentioned in this book and from Korean-writting type that the book was written around in the mid-nineteenth century. The contents of 'the Joobang' consist of thirty seven items in all : sixteen items of rice alcoholics, five side dishes, eleven Tucks(rice cakes) and Guaja(cookies) and five processed materials. Cereals for making rice alcoholics were regular rice and sticky rice. In the first brew, rice alcoholics is made all from regular rice, and in the second brew, fifty six percent of regular rice and forty four percent of sticky rice was made use of. For five items of alcoholics forming 31.3% of alcoholics, flour was added, in which case the proportion of leaven to cereals was lower. There were four types of processing cereals in brewing rice alcoholics Jee-ae-bop(steamed rice, 60.9%), thick gruel with cereals ground and completely cooked(8.7%), thick gruel with cereals ground and half cooked (26.1%) and GooMung Tuck(doughnut-shaped rice cake, 4.3%). The comparison of the materials for brewing rice alcoholics and of the types of processing cereals presented in the seven cooking books purely in Korean(Umsik Deemeebang, JoobangMoon, Umsikbo, Sool-mandununbop, Kyuhap chongseo. The Kims' Joobangmoon and The Lee's Umsikbup) showed us the following facts ; Yihwajoo (rice alcoholics brewed around the blooming time of pear trees) and Kwahajoo(rice alcoholics which passed the summed time) were most often introduced and commonest, and the materials for brewing and the types of processing little changed over times. The materials for side dishes were all animal food, and vegetable food was little used for side dishes. Red pepper was used for seasoning. It is a problem of Korean traditional cooking that there were no units of measuring for side dishes. The main materials for Tuck(rice cakes) and Guaja(cookies) were sticky rice, regular rice and honey. There was a variety of terms for the process, from which we can see that the procedures of making Tuck(rice cakes) and Guaja(cookies) were very complicate. Processed materials were chiefly made of sticky rice and the material of firewood(oak trees) and the strength of fire(fire burning vigorously and fire turning to ashes) were described.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.78-84
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• 2013

To reproduce the brewing process of Hongkuk-ju and to identify the functional properties of it, Hongkuk-ju was brewed using different additions of Hongkuk (100%, 90%, 70%, 50%) and Nuruk (0%, 10%, 30%, 50%). The quality elements, including pH, total acidity, reducing sugar content, alcohol content and pigments (yellow, red, monacolin K and citrinin), were measured. The pH values of Hongkuk-ju showed a slight difference (pH 4.08~4.58) right after the $1^{st}$ stage mash; further, the pH on all groups (H1, H2, H3 and H4) in the terminal of the $2^{nd}$ stage mash (9 days in fermentation) were similar, ranging approximately at pH 3.70. The total acidity change did not show a difference directly the $1^{st}$ stage mash (nearby 0.2 %); however, it began to show a slight difference at the terminal of the $2^{nd}$ stage mash between the range of 0.69~0.76%. The residual reducing sugar of the content was decreased with the increased Nuruk content. The alcohol concentrations of the treatment brew with Nuruk ranging from 12.3% to 13.7% were higher than Hongkuk on its own. The yellow and red pigment contents of Hongkuk-ju ranged from 7.2~8.8 O.D. units (yellow pigment) and from 4.4~5.1 O.D. units (red pigment). The production of monacolin K and citrinin was the highest (9.48 mg/kg and 10.14 mg/kg) when the treatment solely brewed Hongkuk. The concentration of Nuruk and the preparation of the seed mash from it were critical factors compared to the treatment of rice in brewing Hongkuk-ju.

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.341-353
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• 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.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.18-18
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• 2022

Barley has been used for the production of malt in the brewing industry. Malting is the process of preparing barley through partial germination. Malt extract is the most important quality parameter for malt quality. The grain and malt quality parameters of ten Korean malting barley varieties were studied. Malts was prepared using Phoeix automated micro malting system(Phoenix Bio, Australia). Quality analysis of Barley and malt was determined according to European brewery convention(EBC, 1998) and American society of brewing chemists(ASBC, 1997) method. And the hordeins of barley and malt were extracted with 50% isopropyl alcohol(IPA, 2-propanol) of 1% dithiothreitol(DTT). The analysis of hordeins was carried out by ultra-performance liquid chromatography(UPLC). The mean values of 1000-grains weight, assortment rate, protein content, starch content, beta-glucan content, husk rate, germination energy, germination capacity and water sensitivity of grain were 45.8g, 86.8%, 11.9%, 58.0%, 3.8%, 14.0%, 96.2%, 97.2%, 10.0%, respectively. The mean values of protein content, friability, diastatic power, extract, soluble protein, Kolbach index, beta-glucan of malt and wort were 11.3%, 87.6%, 201WK(Windish Kolbach), 79.3%, 4.6%, 41%, 85mg/L, respectively. UPLC analysis of grain and malt hordeins revealed that the amount of hordeins significantly degraded during malting. Also, we could successfully be used to compare hordein polypeptide patterns with malt quality.

• Applied Biological Chemistry
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• v.15 no.3
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• pp.213-219
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• 1972

In order to utilize sweet potatoes for the material of Takju, brewing experiments with raw sweet potatoes, sweet potato chips powder and its koji were conducted; and various tests were carried out on effect of the treatments of acid, alkali, polyphenol oxidase inhibitor, oxidizing and reducing agents upon the prevention against coloring of sweet potato chips by steaming, and on peeling effect of sweet potatoes by the alkali and heat treatments. The results obtained were as follows. 1) In the case of brewing with raw sweet potatose, each plot showed low acid and ethanol content, and its finished Takju had an undersirable color and odor. The plots which were mashed after peeling showed higher ethanol contents than the plots mashed without peeling. 2) In the case of brewing with sweet potato chips powder, each plot contained considerably more amount of ethanol than the plots brewed with raw sweet potatoes, white it contained less amount of acid. The ethanol contents of the plots using wheat bran koji were $10.5{\sim}11.4$ per cent 4 days after mashing, and were higher than those of the plots using malts powder. Their finished Takju was inferior in quality because of the lack of acid and being darkened gradually in process of time. 3) The kojies which were made of sweet potato chips powder with Neurospora sitophila or Aspergillus oryzae had good appearance, but the Takju mashes brewed with these contained remarkably less amount of ethanol. 4) Effect of the treatments of acid, alkali, polyphenol oxidase inhibitor and organic solvents such as ether and ethanol upon the prevention against coloring of sweet potato chips was not recognized. Alum and burnt alum were effective a little on the decolorization, and among the oxidizing and reducing agents tested, potassium permanganate was most effective. 5) Darkening of sweet potato chips powder in course of heating after mixing with water was not affected by pectin and amino acids, but by tannin. 6) Sweet potatoes were not peeled easily by friction after soaking in the boiling solution of 3 per cent alkali for 6 minutes and peeled in boiling water for 12 minutes. From the viewpoint of the results above mentioned, it seems to be necessary to study further on the isolation of microorganisms which are able to decompose the coloring substances and yeasts which are adequate for the fermentation of sweet potatoes in order to utilize sweet potatoes for Takju brewing, because brewing with raw sweet potatoes, sweet potato chips powder and its koji was unsuccessful, and effect of the various treatments on the decolorization of sweet potatoes was not recognized.

• Korean Journal of Pharmacognosy
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• v.49 no.3
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• pp.189-202
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• 2018

Hop cones (Humuli Strobili) are the female inflorescences of hop plants (Humulus lupulus L.) belonging to the family Cannabaceae. They have been used as herbal remedies to treat mood and sleep disturbances, and mainly to add as a bittering ingredient in brewing process. Considerable interests on pharmacological and biological activities of hop cones have been focused on their major constituents, namely, phloroglucinols (humulone, lupulone), terpenes (myrcene, humulene), and prenylated flavonoids (xanthohumol, isoxanthohumol, 6-prenylnaringenin, and 8-prenylnaringenin). The present review describes and discusses biological activity profiles of these major compounds in the hop cones.

• Korean Journal of Microbiology
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• v.7 no.2
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• pp.45-56
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• 1969

The rapid deterioration of fermented rice-wine, called Tak Joo and Yak Joo, is one of the serious problems for brewing and marketing in Korea. In this study the biochemical and microbiological investigations have been performed for extension of shelf-life of the rice-wine by the method of combined heat and radiopasteurization. Major microflora in this wine is proved as Saccharomyces cereoisiar, which is destroyed by h-at treatmznt ($70^{\circ}C$, 10 min.) combined with gamma-irradiation of 240 K, rads doses. The changes of chemical constituents of them were investigated during the storage period at room temperatures of summer days($33^{\circ}C$). The results of sensory test for gamma-irradiated rice-wine with lower doses show no significant unfavourable off-odor nor color change compared with the fresh rice-wine. Therefore, it is revealed that the combined process makes possible extension of shelf-life of fermented rice-wine in markets without any deterioration and loose of its particular tastes at least for three weeks.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.161-167
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• 2005

This study was conducted to examine the possibility of improvement effect in Takju mash added with ${\alpha}G-Hesperidine$ on the second stage mash. Alcohol was highly generated in comparison with the control on fermentation time in case of the ${\alpha}G-Hesperidine$ on the second stage mash. Reducing sugar was also highly produced after 2 days on the second stage, and amount of reducing sugar was indicated to be decreased between $4\~6$ days. Total acidity was shown not to be practically changed after 2 days in mash added with ${\alpha}G-Hesperidine$ on the second stage in comparison with the control. Fusel oil produced from mash added with ${\alpha}G-Hesperidine$ was less generated in comparison with the control. Yeast growth on the mash added with ${\alpha}G-Hesperidine$ was revealed to be highly in comparison with the control through fermentation periods. Precipitation velocity of suspension in mash added with ${\alpha}G-Hesperidine$ was shown to be 1.5 times lower than that of the control. Precipitation amount in mash added with ${\alpha}G-Hesperidine$ was not nearly changed on the storage time. The astringency and bitterness were slightly decreased, while on the other turbidity and refreshing were increased in mash added with ${\alpha}G-Hesperidine$. In general overall preferences was indicated to be fully satisfied in mash added with ${\alpha}G-Hesperidine$ in comparison with the control. Nasty smell of Takju added with ${\alpha}G-Hesperidine$ was recognized after 6 days during storage.