• KSBB Journal
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• 제30권1호
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• pp.33-37
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• 2015

Recently, several health benefits of rice wine, makgeolli, were known due to the interest on the traditional Korean liquor and the researches on the rice wine are increasing. Organic acids produced during the process of rice wine fermentation play important roles in the taste and flavor. In this study, we have examined the optimal conditions for lactic acid production in rice koji as a carbon source. Skim milk was also used as a supplementary ingredient for the optimization of lactic acid fermentation. Bacterial growth of Lactobacillus sakei was monitored under this condition. The pH, acidity of the culture and the ethanol tolerance of this bacterium were also tested. Through these experiments, we were able to optimize the growth condition of lactic acid bacteria by the addition of skim milk. This was also able to affect the change of pH, acidity, sugar concentration and alcohol tolerance, which might contribute to the improvement of the quality of rice wine. The optimal condition for the growth was 2 days with 10% (w/v) of skim milk concentration. With these results, it was confirmed that rice koji was an effective carbon source for the growth of lactic acid bacteria.

• 한국가정과학회지
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• 제5권1호
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• pp.48-61
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• 2002

This study was carried out to investigate the effects of four kinds of leavening agents on Jeung-Pyun fermantation. Milk-wine(M), fresh yeast(F), dry yeast(D), instant yeast(I) were used in Jeung-Pyun ingredients. The physicochemical properties, sensory evaluation were examined. The results of this study are summarized as follows: 1. Basic recipes for Jeung-Pyun by preliminary test were developed. 2. Specific volumes and expansion ratio of Jeung-Pyun was higher in the fresh yeast-added sample. 3. The pH of Jeung-Pyun was decreased significantly as the fermentation progressed 4. In the result comparing Jeung-Pyun extracting after 1st fermentation with Jeung-Pyun extracting 2nd fermentation by SEM, the former was widely distributed in stability of bubble and pore than the latter. 5. Standard recipe by Q.D.A. test added four kinds of leavening agents were as follows: (1)Jeung-Pyun added milk wine was 240min for 1st fermentation time, 60min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 80% for fermentation humidity respectively. (2) Jeung-Pyun added fresh yeast was 90min for 1st fermentation time, 40min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 80% for fermentation humidity respectively. (3)Jeung-Pyun added dry yeast was 90min for 1st fermentation time, 60min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 60% for fermentation humidity respectively. (4)Jeung-Pyun added instant yeast was 90min for 1st fermentation time, 40min for 2nd fermentation time, 30$^{\circ}C$ for fermentation temperature, 60% for fermentation humidity respectively. 6.Based on sensory evaluation, Jeung-Pyun added fresh yeast was significantry higher than others in color, sweetness, moistness, softness, and overall quality. There was negative significance between milk wine flavor and astrigentness, and yeast flavor.

• 한국식품영양과학회지
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• 제28권1호
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• pp.9-15
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• 1999

Taurine contents in alcoholic and non alcoholic beverages, milk and milk products, sugars and condiments were determined for 83 food items commonly used by Koreans. Taurine concentrations of food samples were analyzed by using an automated amino acid analyzer(Biochrom 20, Pharmacia LKB) based on ion exchange chromatography. Taurine was not detected in most carbonated beverages, but found in a variety of fruit and vegetable beverages(canned) in the range of 0.13 ~1.43mg taurine/ 100g wt, and in instant coffee or tea beverages(canned) in the range of 0.10~0.41mg taurine/100g wt. The traditional Korean turbid rice wine(takju) sample contained the highest level of taurine (2.29mg/100g wt) among alcoholic beverages tested, which was followed by wine(0.59~0.88mg tau rine/100g wt) and beer(0.53~0.73mg taurine/100g wt). Ordinary milk samples contained 1.05~1.40 mg taurine/100g wt, and a variety of taurine supplemented infant formulas manufactured by Korean companies included 17.3~25.4mg taurine/100g wt. Taurine was not detected in most sugars and sweetners except a couple of chocolate samples(2.13~2.18mg taurine/100g wt). Exceptionally high level of taurine was found in a curry powder sample(16.9mg taurine/100g wt), while the rest of commonly used condiments contained less than 2.90mg taurine/100g wt.

• Journal of Applied Biological Chemistry
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• 제62권3호
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• pp.299-304
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• 2019

본 연구에서는 주박을 발효식품에 이용하기 위하여 요구르트 제조의 주원료인 탈지분유를 주박 효소 당화물로 대체(10, 20, 30, 50%)한 실험군과 탈지분유만을 사용한 대조군을 상업용 Bifidobacterium longum, Lactobacillus acidophilus, Streptococcus thermophilus 혼합 균주로 요구르트 발효를 실시하면서 발효특성을 비교하고, 발효 후 요구르트의 관능특성과 저장성을 조사하였다. 요구르트의 pH는 배양시간에 따라 급격히 감소하여 발효 12시간 후 대조군은 4.30, 주박 효소 당화물 첨가군은 3.96~4.16으로 주박 효소 당화물의 사용량에 비례하여 감소하였다. 적정산도는 pH와 유사하게 증가하였으나 발효 12시간 후 대조군은 0.93%, 주박 효소 당화물 첨가군은 0.84~1.04%로 탈지분유의 대체율이 낮은 조건(10~20%)에서는 대조군보다 산의 생성이 증가되었지만 탈지분유의 30% 이상을 대체하면 산의 생성이 감소하였다. 젖산균 생균수는 발효 9시간까지 급격하게 증가하여 대조군과 주박 효소 당화물 첨가군 모두 8.18~8.24 log CFU/g를 나타내었으나 발효 18시간 후 탈지분유의 30~50%이 대체된 요구르트의 생균수는 7.54~7.69 log CFU/g로 감소하였다. 관능평가 결과 맛과 전체적인 기호도 항목에서 탈지분유의 10~20%를 주박 효소 당화물로 대체하여 제조한 요구르트가 대조군과 유의적인 차이가 없었다. 탈지분유의 일부를 주박 효소 당화물로 대체한 요구르트를 $4^{\circ}C$에서 14일간 저장하는 동안 pH와 적정산도의 변화는 미미하였다. 그러나 젖산균 생균수는 주박 효소 당화물의 사용량에 비례하여 감소하였고, 탈지분유의 10~20%를 주박 효소 당화물로 대체하여 제조한 요구르트에서 저장 11일까지 생균수가 $10^7CFU/g$ 이상으로 유지되었다.

• Journal of Dairy Science and Biotechnology
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• 제36권1호
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• pp.26-31
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• 2018

Tarak is a traditional Korean fermented milk product, which is prepared by the addition of rice wine to milk. The major microbial strains found in Tarak are Leuconostoc citreum, Lactobacillus plantarum, Lactococcus lactis, Saccharomyces cerevisiae, and Pichia kudriavzevii. The activity of lactic acid bacteria isolated from traditional Korean foods of Taraki against the carcinogenic bacteria Helicobacter pylori, Escherichia coli O157:H7, and Cronobacter sakazakii was characterized. Tarak extract significantly increased the proliferation of T-lymphocyte Jurkat (clone E6-1) cells. Tarak also inhibited the tyrosinase activity and melanin biosynthesis induced by an ${\alpha}$-melanocyte-stimulating hormone in pituitary intermediate lobe.

• Journal of Dairy Science and Biotechnology
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• 제38권4호
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• pp.230-236
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• 2020

Heat treatment is a fundamental processing technology in the dairy industry. The main purpose of heat treatment is to destroy pathogenic and spoilage promoting microorganisms to ensure milk safety and shelf life. Despite the development of alternative technologies, such as high-pressure processing and pulse field technology for microbial destruction, heat treatment is widely used in the dairy industry and in other food processes to destroy microorganisms. Heat treatment has contributed greatly to the success of food preservation since Pasteur's early discovery that heat treatment of wine and beer could prevent their deterioration, and since the introduction of milk pasteurization in the 1890s. In Korea, food labeling standards do not stratify heat treatments into low temperature, high temperature, and ultra-high temperature methods. Most milk is produced in Korea by pasteurization, with extended shelf life (ESL : 125--140℃ / 1-10 s). Classification based on temperature (i.e. low, high, and ultra-high), is meaningless.

• 한국생명과학회:학술대회논문집
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• 한국생명과학회 2005년도 국제학술심포지움 The 44th Annual Meeting of Korean Society for Life Science
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• pp.225-225
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• 2005

• 한국생명과학회:학술대회논문집
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• 한국생명과학회 2005년도 국제학술심포지움 The 44th Annual Meeting of Korean Society for Life Science
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• pp.224-224
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• 2005

• 한국식품영양과학회지
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• 제44권11호
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• pp.1759-1762
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• 2015

시판 막걸리에서 분리한 균주(Lactobacillus paracasei ssp. paracasei M13-65-3)로 타락을 제조하였다. M13-65-3균주를 이용하여 제조한 타락 추출물에 의하여 T lymphocyte인 Jurkat 세포의 증식이 촉진되었고 피부세포의 멜라닌 생성이 억제되었다. 본 연구의 결과는 타락이 면역 증강 기능성과 피부색소 조절 기능성을 보유할 가능성을 제시하고 있다.

• 한국식품조리과학회지
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• 제22권1호
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• pp.22-29
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• 2006

삼백초 추출물을 0.4% 첨가한 요구르트의 제조시 유고형분 함량을 14%, 16%, 18%로 달리하여 pH 및 산도를 측정한 결과 각 구별 유의적인 차이를 보이지 않았으나, 점도의 경우 18% 첨가구에서 가장 높은 점도 값을 나타내어 드레싱의 제조시의 발효기질 함량을 18%로 결정하였다. 삼백초 요구르트를 첨가한 드레싱의 최적 제조공정조건을 알아보기 위하여 반응표면분석을 이용하였다. 삼백초 요구르트 드레싱 제조를 위해 가장 영향을 미치는 요인 변수로 요구르트 첨가량을 (30, 40, 50, 60 및 70 g), 마요네즈첨가량 (6, 12, 18, 24 및 30 g) 소금 (0.1, 0.3, 0.5, 0.7 및 0.9 g)에 대하여 중심합성계획을 하였다. 그리고 드레싱의 관능적 특성을 최적화하기 위해 각 제조 조건별 색, 향기, 맛, 조직감, 후맛, 전체적인 기호도에 대한 contour map을 superimposing하여 최적 제조조건 범위를 예측하였다. 그 결과 삼백초 요구르트 드레싱 제조의 최적배합비율은 요구르트 61.20%, 마요네즈 23.50%, 소금 0.58%, honey 11.75%, mustard 1.76%, tabasco pepper sauce 0.23%, white wine 0.94% 및 white pepper 0.04%로 나타났다.