• KSBB Journal
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• 제8권2호
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• pp.178-184
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• 1993

Extractive fermentations with the extract of Jerusalem artichoke in an aqueous-two-phase-system of polyethyleneglycol(PEG) and dextran(Dx) were investigated to obtain the effects of composition of PEG and Dx on both fermentation ,characteristics and partition ratio of alcohol. The specific growth rate of K. Fraglis CBS 1555 increased with a decrease of concentration of PEG and Dx. It augmented along with concentration of initial sugar up to 80g/l but decreased thereafter. The specific production rate of alcohol showed a rising tendency up to 100g/lof initial sugar, whereafter represented a decreasing trend. The partition ratio of alcohol between two phases augmented according to decrease of Dx comic. and increase of PEG cone. regardless of initial sugar concentrations. The ratio, however, decreased with Increment of initial sugar concentration at constant composition of PEG and Dx. The partition coefficient of alcohol had an ascending effect to the increase of PEG cone, but it had little effect on the changes of concentrations of Dx and initial sugar. The present study suggests that the optimum composition of PEG and Dx in the aqueous-two-phase-system by extractive fermentation were around 6.5%(w/v) of PEG and 3%(w/v) of Dx in considerations of emulsion state, sedimentation and separation of two phases, alcohol partition ratio, and specific growth rate.

• 한국식품조리과학회지
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• 제26권2호
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• pp.146-154
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• 2010

The objective of this study was to improve the Dasik through the addition of sugar alcohol(xylitol, mannitol, sorbitol, erythritol) and agar during the production of Dasik in order to complement the texture of Dasik. Dasik sample were prepared, and the sensory quality and physical characteristics of the samples were compared and the antibacterial characteristics of green tea Dasik containing sugar alcohol against oral bacteria were also examined. The results are summarized as follows. The moisture content of green tea containing sugar alcohol to improve the physical properties was over 30%. The water activity of the agar-added Dasik was higher than that of the control group. The pH was significantly higher for both the experimental group and the control group. The color L value was the brightest at 59.21 for FAOG, while the a value was the lowest for SG, and the b value was the highest for MG. In the texture analysis, the hardness of the control group was the highest at $5181.04\;g/cm^2$ for SSG. The cohesiveness was the highest at 0.16% for SG and the chewiness was the highest at 182.12 g for MG, while the lowest cohesiveness was determined to be 43.73 g for EG. As for the adhesiveness, the agar, sugar alcohol-added groups were overall negative (-) while SG was found to have the lowest negative value at -39.25 g. In the sensory evaluation, the control XYG group scored the highest in moistness, adhesiveness, chewiness, and overall acceptance. In addition, all groups except SSG exhibited antibacterial characteristics against P. bivia. In conclusion, Dasik with added agar was shown to complement the texture of Dasik due to the added sugar alcohol.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1251-1255
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• 1999

The sugar alcohols are useful alternatives to sucrose in confections because they provide desirable taste but lessen the potential risks for dental caries. The effects of sugar alcohol and their interaction on starch pasting properties were determined by the viscoamylograph with the concentration of 30%, 20%, 10% sugar alcohol in 1% CMC. The disaccharides, lactitol, maltitol, and isomalt, delayed pasting more than did monosaccharides, sorbitol and xylitol. With regard to the solubility in water, sorbitol and xylitol are more soluble than sucrose, maltitol and lactitol are almost equal and isomalt is less soluble than sucrose. Sorbitol and xylitol were highest on gelatinization. But their retrogradation occurred faster than other sugar alcohols. Lactitol and maltitol decreased gel strength more than did sucrose and other sugar alcohols.

• Preventive Nutrition and Food Science
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• 제5권1호
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• pp.32-36
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• 2000

Prickly pear juice(PPJ) extracted from prickly pear fruit (Opuntia ficus-indica)was used as raw material for the production of alcoholic beverages. Prickly pear juice (PPJ) had 0.88 oBrix of soluble solid, pH 3.96 and 0.14% of total acidity. Alcohol fermentation of 25% PPJ including 22 oBrix of sugar and 1$\times$106 of inoculum was suitable for alcohol fermentation indicating the rapid decrease of sugar content. The 22 oBrix of sugar in PPJ (25%)GJ (50%) mixture was changed to 6.5 oBrix after fermentation at 3$0^{\circ}C$ for 7 days. The alcohol content was 9.2% (w/v). PPJ (70%)/GJ (30%) mixture produced alcoholic beverage with 6.9% alcohol content resulting in the gradual decrease of soluble for 7 days. On the other hand, PPJ (50%)/GJ(50%) mixture carried out completely the alcohol fermentation at 22$^{\circ}C$ for 6 days and enhanced the red color of alcoholic beverages.

• KSBB Journal
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• 제6권3호
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• pp.255-261
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• 1991

The effect of concentration of yeast extract and NH4Cl in the mediun of alcohol fermentation of S. cerevisiae ATCC 24858 on the fermentation characteristics, specific growth rate, sugar conversion, alcohol productivity was experimentally investigated. Regardless of initial sugar concentrations, the values of the above three characteristics increased with augument of concentration of yeast extract. However, the increasing tendency ceased above a certain concentration. The concentration of NH4Cl had little effect on the change of the three characteristics. The functional relationships between the concentration of yeast extract and the characteristics were different according to the initial sugar concentrations, but those between the ratio of yeast extract concentration to initial sugar concentration and the characteristics could be expressed as same forms respectively regardless of initial sugar concentrations. Also the values of the three characteristics approached to the maximum values around 0.085 of the ratio, but did not increase any more above 0.1 of the ratio. We have come to conclusion that the optimum ratio of the yeast extract concentration to the initial sugar concentration was about 0.085 and the ratio should not be decided as greater than 0.1 in the medium of alcohol fermentation of S. cerevisiae ATCC 24858.

• 한국식품저장유통학회지
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• 제14권2호
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• pp.201-206
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• 2007

본 연구에서는 비열 및 열처리에 따른 5종류의 보리 품종별 알코올발효 특성을 조사하였다. 비열처리구에서 알코올 함량은 쌀보리, 찰쌀보리 및 흰찰쌀보리가 각각 1.7, 2.9 및 4.3%로 나타났으며 보리와 찰보리는 발효가 되지 않았다. 열처리구에서 비열처리구에 비해 전반적으로 골은 알코올생성능을 보였다. 당도는 비열처리구의 보리 및 찰보리가 $9.0\;^{\circ}Brix$ 전후의 높은 당도를 나타내었고 쌀보리, 찰쌀보리, 흰찰쌀보리가 $5.0\;^{\circ}Brix$ 전후의 당도로 나타났다. 열처리구의 당도는 알코올생성능과 반비례 경향이었으며 알코올발효 종료 후 쌀보리를 제외하고는 당함량이 50%이상 감소되었다. 비열처리구에서 산도는 흰찰쌀보리가 0.51%로 나타났으며 나머지 시료들은0.80%이상의 수치를 보여 산패의 가능성을 보였고, 열처리구에서는 모든 시료들이 0.3%이하의 수치로 나타났다. 유리당은 비열처리구의 보리와 찰보리가 알코올을 생성하지 않았으므로 유리당 총함량은 4,000.0 mg%전후로 높게 나타났고 쌀보리, 찰쌀보리 및 흰찰쌀보리는 300.0mg%전후의 함량으로 나타났다. 열처리구에서는 당도가 높을수록 유리당 총 함량이 높게 나타났으며 이상의 결과 보리는 열처리에 비해 비열처리 알코올 발효에는 적합하지 않았다.

• 한국식품조리과학회지
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• 제29권6호
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• pp.825-831
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• 2013

The study examined the physico-chemical properties and sensory characteristics of injeolmi when sugar was substituted to sugar alcohol such as sorbitol and xylitol. The moisture content, crude protein content, crude fat content, crude ash content, energy value, redness, water activity, hardness, cohesiveness, gumminess, and chewiness were not significantly different between the control with sugar and treatments with the sugar alcohol group (p>0.05). The lowest sugar content of injeolmi was observed in the treatment with sorbitol (T1). The adhesiveness of control was higher than that in treatment with sugar alcohol (p<0.05), but control had the lowest springiness (p<0.05). Although the sensory characteristics on color, flavor, tenderness did not show any statistical significance, the sweetness and the overall acceptability were the best in control and T5 group, which replaced sugar to 100% xylitol (p<0.05). The results of this study show that substitution by xylitol improved quality characteristics in injeolmi.

• KSBB Journal
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• 제4권2호
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• pp.191-196
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• 1989

초기 당농도 50, 79, 110, 190 및 250g/l 각 각에 대한 S, cervisiae SIV-89이 돼지감자 알콜발효특성(비생장속도, 비생성속도, 알콜생성율, 균체생성율, 알콜전환율, 알콜농도의 영향)을 시간의 함수로 규명하여 보았다. 최대 비증식속도 및 최대 알콜 비생성속도는 초기당농도 70내지 80g/l까지는 증가하여 최대값 0.35와 1.98을 나타내었으나 그 이상에서는 감소하였다. 또한 최대 비증식속도 및 최애 알콜 비생성속도가 나타나는 시간은 초기 당농도 증가에 따라 점차로 지연되는 현상을 나타내었다. 균체생성율 $Y_x/_s$알콜생성을$Y_p/_s$의 최대값은 0.15, 0.45이였으며 초기 당농도 증가에 따라 감소 겨향을 나타내었다, 당의 알콜 전환율은 당농도의 증가에 따라 감소하여 당농도 190g/l 이상에서는 70%이하로 떨어졌다. 또한 발효기질 내의 알콜농도가 증가하면 균주의 대사활동이 감퇴되어 알콜농도 70내지 80g/l에 이르게 되며 잔여당농도에 관계없이 균체의 성장 및 알콜 생성이 완전히 중지되는 현상을 나타내었다.

• 한국식품영양학회지
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• 제6권2호
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• pp.103-108
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• 1993

The Kinds of soy sauce were prepared using the brick type of conventional meju(A), the brick type of meju of Aspergillus oryzae(B), and the grain type of meju of Aspergillus oryzae(C). Free sugar and alcohol were analyzed in accordance to aging time of those products. Galactose, glucose, arabinose, xylose, and mannose were detected in all kinds of soy sauce. In soy sauce 4 galactose, glucose, arabinose, and xylose were shown in the order of content. The content of galactose in soy sauce A and soy sauce C were shown higher than that in soy sauce B alt during the time. The content of glucose was highest among that of all kinds of free sugars at the beginning of preparation, but the content of glucose was lower than that of arabinose and xylose after 60 days. The contents order of total free sugar was soy sauce C > soy sauce B > soy sauce A. The content of ethyl alcohol was shown 6.23∼19.10mg%, and that of isobutyl alcohol was 8.70∼ 169.03 ppm in all soy sauces, but those of soy sauce C was higher than those of other soy sauces.

• 한국식품영양과학회지
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• 제11권2호
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• pp.31-35
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• 1982

폐액으로 방류되는 두부 폐수(whey)를 이용하여 alcohol 발효를 실시하였으며 다음과 같은 결과를 얻었다. whey중(中)에 함유(含有)된 환원당은 약 0.71%로서 이당(糖)을 이용(利用)하며 l당(當) 최대(最大) 1.86 g의 ethanol이 생산(生産)되었으나 수률(收率)이 낮아서 경제성은 희박하다. 그러나 발효에 의해서 단백질과 당이 각각 94%, 81%만큼이나 감소한 결과(結果)로 미루어 보아 두부 폐수중(廢水中)의 유기물(有機物)을 alcohol 발효(醱酵)에 이용(利用)할 수 있음을 확인(確認)하였다.