• 미생물학회지
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• 제8권2호
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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.

• 한국식품영양학회지
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• 제8권1호
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• pp.6-12
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• 1995

The purpose of this study was to examine the aptitude of wheat flour-Nuluks, for Takju brewing, which were made with Aspergillus oryzae, Rhizopus japonicus or Aspergillus usamii mut. Shirousamii, and to know the way of effective use the Aspergillus oryzae-Nuluk showed high saccharogenic activity, and Rhizopus japonicus-Nuluk high proteolytic activity. When these two Nuluks were combined, the activities of saccharogenic amylase and protease were more balanced. The Takju mash of Aspergillus oryzae-Nuluk was high in acidity and in amino acidity, and that of Rhizopus japonicus-Nuluk high in the content of free sugar, but, that of Aspergillus usamii mut. Shirousamii-Nuluk was low in amino acidity, free sugar and ethanol content. The Takju of Rhizopus japonicus-Nuluk was high in the content of suspended solid and slow in its sedimenting rate, but that of Aspergillus usamii mut. Shirousamii-Nuluk was not. The Takju which was made with combined use of Aspergillus oryzae-Nuluk and Rhizopus japonicus-Nuluk was more balanced in the composition of flavoring ingredients, and was slow in sedimenting rate of suspended solid. Moreover, it gained good result in sunsory evaluation test.

• 미생물학회지
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• 제8권3호
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• pp.107-115
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• 1970

In order to brew Takju, Korean flour wine, it requires three necessary steps for specific brewage. One is primary brewing process and another main brewing process to sacharify and perform alcoholic fermentation. After previous two brewing passing, the mash of main brewing process mixed with 1 volume of water is commercial Takju. Three samples were obtained from three breweries and incubated at $28{\pm}1^{\circ}C$for the alcoholic fermentation. All the samples were analyzed for observation of the changes of various biochemical constituents which were contained in the mashes of two brewing processes and in Takju. The starch contents of the suspensions in the primary and main mashes, and in Takju were 28.08, 25.92, 3.83%, and decreased considerably within 36-48 hrs and thereafter slowly. The amounts of water soluble carbohydrates and reducing sugars in three steps had a tendency of decreasing within 48 hours. The initial numbers of yeasts per 1ml in the suspensions were $1.74{\times}10^8$, $1.65{\times}10^8$, $0.66{\times}10^8$, appeared the highest at 72 hours (12.66%) in main process, and in the case of Takju kept increasing untill 60 hours. The dextrin contents in the mashe of primary process through the long period were 0.34 - 0.68%, in the main one were 0.12 - 0.32%, concerning with the amylase activities which were stronger in the mash of the primary process than in that of the main. The contents of methanol and cellulose in the mashes of two processes were 3.40-0.68%, in the main one were 0.12-0.32%, concerning with the amylase activities which were stronger in the mash of the primary process than in that of the main. The contents of methanol and cellulose in the mashes of two processes were 3.40-5.98mg/ml, 0.43-0.48% during the fermentation. The consumption of crude protein the mashes of Takju revealed with time, on the contrary, the production of free amino acids and oligo-peptides were performed, depending upon the affection of proteinase. The amount of tannic acid in Takju was 0.0073-0.0098mg/ml and organic acids of these three groups increased with time and hydrogen ion concentration was 3.28-4.43.

• 한국식생활문화학회지
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• 제24권3호
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• pp.338-343
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• 2009

This study was conducted to investigate the effects of Takju lees hot water extracts on the blood pressure in spontaneously hypertension rats (SHR). Twenty eight male SHR were grouped by their blood pressure and fed a control diet or experimental diets containing 1% (G1), 2% (G2), or 4% (G4) Takju lees extracts for 4 weeks. Food intake was not significantly different among the groups. However, body weight gain was significantly lower in groups fed the Takju lees extract than the control group. The systolic blood pressure was significantly lower in the Takju lees extract containing groups (especially in G4 group) than the control groups. In addition, mean blood pressure {(systolic+dyastolic)/2} decreased with an increase in the amount of Takju lees extract in the diet and feeding period. Takju lees extract decreased angiotensin I converting enzyme (ACE) activity in a dose-dependent manner. These results suggest that the Takju lees extract exert an antihypertensive effect by decreasing ACE activity.

• 한국미생물·생명공학회지
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• 제18권5호
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• pp.506-510
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• 1990

쌀 전분을 이용하여 무증자 당화 발효법으로 쌀 탁주를 제조하였으며 증자 당화 발효법에 의한 종래적인 방법과 비교하였다. Rhizopus속 균주를 증자하지 않은 생쌀에 접종하여 통상적인 방법에 따라 koji를 제조하여 사용하였으며 원료미를 분쇄해여 증자하지 않은 상태로 발효하였다. 무증자 당화 발효의 경우 종래적 방법에 의한 발효의 경우보다는 최종 alcohol 함량이 pH 1.8 높았고 유기산 생성이 급격히 이루어져 별도의 pH 조정이 필요없었다. 효모의 숫자는 차이가 없었고 세균은 무증자의 경우 2단 사입 후 24시간 까지는 증자의 경우보다 많다가 발효가 종료될 시점에서는 비슷하였다. 발효가 끝난후 제성주로 하였을 때 무증자의 경우는 fusel oil 함량은 증자의 경우보다 적었고 아미노산 함량은 약 2배로 높았으며 원료미에서 유래된 생취(raw flavor)가 유지되었다.

• 한국식품조리과학회지
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• 제27권5호
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• pp.577-587
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• 2011

In this study, lotus leaf was added to a Takju (Korean milky rice wine) preparation to evaluate its effects on physicochemical and fermentation properties. For rapid saccharification Takju was stored at 25$^{\circ}C$ for 2 days and then temperature was switched to 18$^{\circ}C$ to mature the wine for 21 days. From the start of fermentation to 2-days, the pH of Takju decreased rapidly and acidity increased. Maltose, a byproduct of starch saccharification, increased for 2 days then rapidly decreased. Glucose fluctuated for 7 days and of the 21-days fermentation. The ethanol production rate was highest during the first 7 days, then slowed. Total viable yeast and lactic acid bacterial counts increased rapidly for 2 days and then decreased gradually thereafter. Leuconostoc spp. grew rapidly for 1 day and sharply disappeared with decreasing pH. DPPH radical scavenging activity was significantly higher for Takju prepared with lotus leaf than without. The overall acceptance of Takju tended to increase when it was prepared with lotus leaf.

• 한국식품영양학회지
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• 제12권4호
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• pp.427-432
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• 1999

Physicochemical and sensory properties of Takju which was brewed with a modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2. Aspergillus oryzae L2. and Hansenula sp. BC26 isolated from Nuruk were investigated as compared with those with current fermenting agents such as com-mercial Nuruk and rice koji of Aspergillus kawachii. The contents of total acid were 0.88% 0.47% and 0.39% in mash of commercial Nuruk rice koji and modified Nuruk respectively. The contents of alcohol were 15.5% 15.1% and 9.0% in mash of modified Nuruk rice koji and commercial Nuruk respectively. The contents of reducing sugar were 2.80% 1.24% and 0.80% in mash of commercial Nuruk modified Nuruk and rice koji respectively. The contents of amino acid were 0.55% 0.47% and 0.23% in mash of modified Nuruk commercial Nuruk and rice koji respectively. Suspended solids were sedimented much more slowly in Takju of modified Nuruk or commercial Nuruk than in that of rice koji Color was pre-ferred in the order of Takju of modified Nuruk commercial Nuruk and rice koji. Odor and taste were preferred in the order of Takju of modified Nuruk rice koji and commercial Nuruk. Therefore it seem-ed that the Takju of modified Nuruk was better than that of commercial Nuruk or rice koji in quality.

• 한국식품과학회지
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• 제40권2호
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• pp.194-200
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• 2008

탁주의 소비증대와 저장성 및 품질 증진을 도모하고 기능성 탁주 개발을 위하여 감초(Glycyrrhiza uralensis) 추출물을 탁주에 첨가(0.005%, 0.05%, 0.5%)하여 저장성 및 품질 증진에 미치는 효과를 알아보았다. 탁주에 포함된 효모 등의 미생물은 첨가된 감초 추출물에 의해 저장 기간 중에 크게 변화를 받지 않으나 첨가하는 농도가 높아짐에 따라 약간의 감소현상을 보였다. 산화도는 추출물 첨가 농도가 증가함에 따라 감소되는 경향을 보여 산화방지에도 효과가 있는 것으로 나타났다. 당도는 저장 기간에 따른 유의적 변화를 보이지 않았으나 감초 추출물의 첨가 농도가 높을수록 당도가 높아져 기호성이 높아지는 원인이 되었다. 감초 추출물의 첨가량이 증가할수록 현탁 안정성이 높아져 0.5%첨가 시 저장 전 기간 중 거의 완전하게 유지되었다. 감초 추출물 첨가구의 pH는 무첨가구에 비해 높고 안정하게 유지되었으나, 산도는 초기에 약간 감소하였다가 완만하게 증가하는 경향을 나타내었다. 명도와 황색도는 감초 추출물 0.5% 첨가구에서 높게 나타났으나 그 외의 첨가구에서는 거의 차이가 없었고, 적색도는 무처리구와 감초 추출물 첨가구간의 유의적인 차이가 없었다. 저장 9일차의 관능평가 결과, 감초 추출물 첨가구의 전체적인 기호도가 무처리구에 비해 높게 나타났다. 이상의 결과를 종합해 볼 때, 0.5%의 감초 추출물을 탁주에 첨가할 경우 무첨가구에 비해 최소 3일 이상 저장기간을 연장할 수 있을 것으로 생각되며, 기호성 증진에도 효과가 있으리라 사료된다.

• 한국식품과학회지
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• 제38권1호
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• pp.52-58
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• 2006

발효조건 및 건조방법을 분무건조와 동결건조로 달리하여 제조한 탁주 분말을 0.0-4.0%로 첨가 비율을 달리하여 식빵을 제조하고 반죽 특성과 제빵후 식빵의 품질특성을 비교, 분석함으로써 제과 제빵에서의 풍미 개선 및 품질 개량제로서의 활용도 증진을 위한 기초적인 자료를 얻고자 하였다. 반죽의 pH는 분무건조한 SDWS와 SDOS의 첨가량에 따른 pH 감소폭이 동결건조한 FDSW와 FDOW에 비해 큰 것으로 나타났으며, 이러한 특성은 1차 발효후에도 유사한 경향을 나타내었다. 1차 발효후 반죽의 부피는 1-4% 첨가구 전반에 걸쳐 SDWS 첨가구가 상대적으로 가장 큰 값을 나타내었고 특히, SDWS 1% 첨가구가 23.6 mL로서 가장 큰 값을 나타내었다. 구운후 식빵의 부피는 SDOS를 첨가한 경우가 상대적으로 높은 값을 나타내었다. 식빵의 비체적은 SDWS와 SDOS 첨가구는 대략 1-2% 첨가시 최대값을 나타낸후 3% 이상에서는 오히려 다소 감소하는 경향을 나타낸 반면, FDWS와 FDOW는 첨가량 증가에 따라 비체적이 증가하는 경향을 나타내었다. 식빵의 색도는 SDWS 및 FDWS 첨가구에 비해 탁주 분말의 첨가량이 증가함에 따라 SDOS 및 FDOS의 명도 L값이 점진적으로 감소하는 경향을 나타내었다. 2% 이하로 첨가한 식빵은 분무건조한 탁주 분말을 첨가한 식빵이 동결건조한 탁주분말을 첨가한 식빵에 비해 외관, 색, 조직감, 맛, 종합적 기호도 등의 모든 변에서 상대적으로 높은 점수를 나타내었고, SDWS를 1% 첨가한 식빵은 유의적 차는 없으나 외관, 색, 이스트취, 조직감, 맛, 및 종합적인 기호도가 무첨가구에 비해 유사하거나 다소 높은 점수를 나타내었으며, 특히 밀가루취에서는 무첨가 식빵에 비해 높은 기호도를 보여 탁주 분말의 첨가에 의한 향미 개선효과가 있는 것으로 판단되었다.

• Nutrition Research and Practice
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• 제5권4호
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• pp.294-300
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• 2011

Takju is a Korean alcoholic beverage made from rice, and is brewed with the yeast Saccharomyces cerevisiae. This study was conducted to evaluate the effects of exercise training and moderate Takju consumption on learning ability in 6-week old Sprague-Dawley male rats. The rats were treated with exercise and alcohol for 4 weeks in six separate groups as follows: non-exercised control (CC), exercised control (EC), non-exercised consuming ethanol (CA), exercised consuming ethanol (EA), non-exercised consuming Takju (CT), and exercised consuming Takju (ET). An AIN-93M diet was provided ad libitum. Exercise training was performed at a speed of 10 m/min for 15 minutes per day. Ethanol and Takju were administered daily for 6-7 hours to achieve an intake of about 10 ml after 12 hours of deprivation, and, thereafter, the animals were allowed free access to deionized water. A Y-shaped water maze was used from the third week to understand the effects of exercise and alcohol consumption on learning and memory. After sacrifice, brain acetylcholinesterase (AChE) activity was analyzed. Total caloric intake and body weight changes during the experiment were not significantly different among the groups. AChE activity was not significantly different among the groups. The number of errors for position reversal training in the maze was significantly smaller in the EA group than that in the CA and ET groups, and latency times were shorter in the EA group than those in the CC, EC, CT, and ET groups. The latency difference from the first to the fifth day was shortest in the ET group. The exercised groups showed more errors and latency than those of the non-exercised groups on the first day, but the data became equivalent from the second day. The results indicate that moderate exercise can increase memory and learning and that the combination of exercise and Takju ingestion may enhance learning ability.