• Journal of the Korean Society of Radiology
• /
• v.6 no.3
• /
• pp.197-200
• /
• 2012

This research investigated Takju alcohol content in the case of irradiation changes in the statistical analysis was performed to visually. Lower proof alcohol fermentation Takju traditional and largely maintained 6 degrees, from the heat sterilization process is controlled through the distribution period. Most of the existing irradiation is focused on preservation of the product, but this study of the quality characteristics of the mechanical changes in alcohol was to seek value. Takju Celsius to $15^{\circ}C$, while maintaining the experiment were kept in the state. Radiation devices Varian Clinac ix, 2010 (Max. 10MV) using the field size $150mm{\times}150mm$, SSD 100 cm at 40kVp 1, 4, 7, 10, 13, 15, 20Gy were vertical. KJELDAHL APPARATUS, C-H6 Alcohol frequency was measured using. The results according to the change of the radiation dose alcohol did not show the sudden change of frequency, were observed at similar levels decreased. This study simply due to the radiation dose to be served, but to find the change in the future with a greater sense of quality changes should be considered.

• Applied Biological Chemistry
• /
• v.18 no.1
• /
• pp.23-29
• /
• 1975

This experiment was conducted to study the effects of temperature and pH upon the acid productivity of the acid producing mutant induced by the treatment of ultraviolet light, and to identify the producing acid by PPC and p-oxydiphenyl method. Chemical composition of Takju mash brewed with selected yeast and producing acid were observed and the results were as follows. 1) There was no apprecible difference in acid producing activity of mutant at $25^{\circ}C\;to\;30^{\circ}C$. 2) The acid producing activity of mutant was little below pH 4 and was gradually increased according to approach nenutral, and the accumulation of acid was amounted to 0.5-0.7% as a lactic acid at pH 5 to 7 within 48 hrs of fermentation. 3) The acid produced by mutant was detected to the lactic acid. 4) In the cases of the Takju was brewed with the starter from the acid producing mutant the requirement of Ipkuk was 5% for all the raw materials, on the contrary, using orginal strain the requirement of Ipkuk was 20%. 5) In the case of both starters from the acid producing mutant and orginal strain were added at different brewing times, and only Bunkuk was used as a saccharifying agent (without Ipkuk), Takju was able to brewed more repidly and successfully than the case of general process.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.8
• /
• pp.1206-1213
• /
• 2003

In order to use nutraceutical components in Yulmoo (Coix lachryma-jobi L. var. ma-yuen Stapf), the acceptability of Yulmoo for Takju (Korean rice wine) was examined in terms of the production of volatile components. When Yulmoo was added to the Takju made by commercial koji as a substitute of starch at 0 (rice 100%), 15, 30, 60, and 100%, the ethanol content slightly increased to 13.6, 15.2, 15.2, 14.1, and 13.8%, the Production of isobutanol and iso-imyl alcohol increased as the amount of Yulmoo increased. While the use of Yulmoo to the Takju as the nuruk (Korean traditional koji), inoculated with Aspergillus kawachii (AK) and Rhizopu japonicus (RJ), decreased the contents of n-propanol, iso-butanol, and iso-amyl alcohol as well as the contents of ethanol from 14.3% to 11.2 [AK], 7.5 [RJ], and 10.4% [AK + RJ]. The Yulmoo nuruk in Takju increased the production of acetaldehyde and ethyl acetate indicating the negative effect in the organoleptic evaluation. It was determined that the addition of Yulmoo as a starch source or as nuruk has a critical effect on the production of fusel oils and other volatile compounds in Takju fermentation.

• Food Science and Preservation
• /
• v.21 no.6
• /
• pp.892-902
• /
• 2014

The quality characteristics of Takju were investigated according to the different rice varieties and mixing ratio of Nuruk for the advanced quality of Takju. The yeast was selected by alcohol-producing ability. Then a liquid starter was prepared using brewing fungi (Aspergillus luchuensis 34-1 and Lichtheimia ramosa CN042), and rice Nuruk was manufactured with two rice types (Chucheong and Hanareum). The quality characteristics of Takju were investigated based on the rice type and the mixing ratio of A. luchuensis 34-1 and Lich. ramosa CN042 (1:0, 0:1, 1:1, 1:3). S. cerevisiae Y268 showed an alcohol yield of $9.3{\pm}0.33%$ at a 0.3% concentration in the YPD broth medium, and the rice Nuruk with A. luchuensis 34-1, regardless of rice type, was confirmed to have a higher enzyme activity and physiochemical property than Lich. ramosa CN042. According to the quality analysis of Takju, the physiochemical property was increased for the fermentation period, and the acidity differed by type of fungi and rice. The quality of Takju was changed with the composition differences of organic acid and free amino acid by rice type and mixing ratio. As a result of the sensory evaluation of Takju, the preference for it was increased with the Hanareum and A. luchuensis 34-1, respectively. Thus, this study shows the possibilities for activating the industry of traditional liquor by improving the Nuruk and Takju manufacturing technique.

• Korean journal of food and cookery science
• /
• v.2 no.1
• /
• pp.17-37
• /
• 1986

The purpose of this thesis was to understand the various kinds of Korean liquors. To do this, about fifty different kinds of liquors and wines presented in Yi-dynasty literatures were reviewed and classified into several categories. The findings of the study are as follows, 1, Liquors of Yi-dynasty can be classified into three groups; Chungju or Takju which is brewed from rice or glutinous rice, Jeungryuju(Soju) which is made by distillation of Chungju or Takju, and Hwahyangju that is made by addition of fruits, fragrance, or medicinal plants in Chungju, 2. The basic method of making these liquors is in general to make yeast first and fix a liquor base by mixing rice or glutinous rice and yeast, and then add more rice or glutinous rice into the liquor base, and finally ferment the mixture for certain periods. On fixing a liquor base, several methods of rice preparations were used; these were white rice cake, rice paste, boiled dough of rice powder, and steamed rice. 3. Duration of fermentation was in general one to three weeks. However, the shorter one was completed within 3 days and the longer one required even one year or more. 4. Of Hwahyangju the ones with medicinal plants can be divided into several groups according to their medical effects; wines for mental and emotional stability, making blood and active circulation, increase in body stamina, promoting health and living long-life, treatment of stomachache and bruise, and enhancement of the functions of body organs, especially eyes ana ears.5. These liquors and wines above were brewed for daily use or special occasions (Sesiju).

• Korean Journal of Food Science and Technology
• /
• v.53 no.5
• /
• pp.640-647
• /
• 2021

In this study, we analyzed three rice pre-treatment methods for the preparation of mit-sool (first mashing), with godubap (steamed rice), beombeok (undercooked porridge), and juk (porridge). The results can provide basic data for the development of takju with improved quality. In terms of the base alcohol, godubap produced the highest amount of alcohol (8.1%) after two days, followed by beombeok and juk. After two days of fermentation, soluble solids were measured at 15.3, 15.1, and 1.4°Brix in beombeok, juk, and godubap, respectively, The glucose content of godubap did not change significantly; however, the maltose content increased. In beombeok, maltose decreased from 16.48 mg/mL on the initial day 0 to 1.27 mg/mL on day 9. In juk, glucose and maltose increased from 14.05 and 11.49 mg/mL on day 0 to 31.39 and 42.53 mg/mL on day 2, respectively. Succinic acid levels increased in the godubap and beombeok mit-sool. However, succinic acid was not detected in godubap and juk during the initial stage of fermentation, and lactic acid was not detected in beombeok mit-sool. During the fermentation stage of deot-sool (second mashing), the highest alcohol content of takju made with godubap alcohol was 18.0% and the lowest alcohol content was 15.1% in beombeok on day 9. The total acidity was as high as 0.54% for beombeok, 0.41% for juk, and 0.39% for godubap. In the flavor analysis, ethyl caprate and ethyl caprylate, which were high on day 0 in godubap, decreased upon the completion of fermentation on day 9. Banana-flavored isoamyl alcohol content increased. For juk, ethyl caprate and ethyl caprylate, which were high on day 0, decreased on day 9. Flavor components, such as ethyl palmitate and ethyl linoleate were increased.

• Mycobiology
• /
• v.42 no.4
• /
• pp.361-367
• /
• 2014

Makgeolli, also known as Takju, is a non-filtered traditional Korean alcoholic beverage that contains various floating matter, including yeast cells, which contributes to its high physiological functionality. In the present study, we assessed the levels of ${\beta}$-glucan and glutathione in various yeast strains isolated from traditional Korean Nuruk and selected a ${\beta}$-glucan- and glutathione-rich yeast strain to add value to Makgeolli by enhancing its physiological functionality through increased levels of these compounds. Yeast ${\beta}$-glucan levels ranged from 6.26% to 32.69% (dry basis) and were strongly species-dependent. Dried Saccharomyces cerevisiae isolated from Nuruk contained $25.53{\mu}g/mg$ glutathione, $0.70{\mu}g/mg$ oxidized glutathione, and $11.69{\mu}g/g$ and $47.85{\mu}g/g$ spermidine and L-ornithine monohydrochloride, respectively. To produce functional Makgeolli, a ${\beta}$-glucan- and glutathione-rich yeast strain was selected in a screening analysis. Makgeolli fermented with the selected yeast strain contained higher ${\beta}$-glucan and glutathione levels than commercial Makgeolli. Using the selected yeast strain to produce Makgeolli with high ${\beta}$-glucan and glutathione content may enable the production of functional Makgeolli.

• Korean Journal of Food Science and Technology
• /
• v.42 no.1
• /
• pp.56-62
• /
• 2010

Quality characteristics such as alcohol, acid, and sugar contents of takju brewing mashes prepared using several yeasts were investigated during 12-days of fermentation. Among the yeasts examined, S. cerevisiae led to the highest level of ethanol (10.2-13.4%) and total minor alcohols (0.729-0.831 mg/mL). Regardless of the yeasts used, the acidity showed drastic changes (pH from 3.4-4.2 down to 2.4-2.7) during the first 2 days, and displayed negligible changes from day 4. The total acid contents rapidly increased to the first 4 days of fermentation and leveled off from 4 to the end of fermentation period. The common organic acid components were lactic, succinic and acetic acids. The total and reducing sugar contents varied depending on the yeasts used, with mashes prepared using S. coreanus and S. rouxii producing the maximum total sugar contents (5.43-5.5%) at the end of fermentation. The reducing sugar showed its maximum (7.53-14.89%) at day 2, after which it decreased to its minimum levels (3.04-4.52%). The common free sugar components were glucose and fructose, while S. ellipsoideus led to a higher free sugar level (0.35-5.29%).

• Applied Biological Chemistry
• /
• v.30 no.4
• /
• pp.323-327
• /
• 1987

Takju, a Korean traditional rice wine, was prepared using Koji and Nuluk which were inoculated with single or combination culture of Aspergillus niger, Aspergillus shirousamii, and Aspergillus kawachii to investigate changes in mineral, amino acid and organic acid during fermentation. The mineral content showed a range of $1.50{\sim}15.20ppm\;for\;Ca,\;0.22{\sim}0.25ppm\;for\;Cu,\;1.60{\sim}2.10ppm\;for\;Fe,\;0.17{\sim}0.55ppm\;for\;Mn,\;0.68{\sim}1.00ppm\;for\;Zn,\;3.00{\sim}40.50ppm\;for\;K,\;5.25{\sim}19.50\;for\;Mg,\;1.43{\sim}2.95ppm\;for\;Na,\;and\;3.00{\sim}63.0ppm$ for P. It has been found that Takju had 16 kinds of amino acid including aspartic acid. A. niger Nuluk showed the highest contents in total amino acids, while A. kawachii Koji was the lowest in amino acids. The major amino acids were glutamic acid, alanine, leucine, and phenylalanine. The order of organic acids from the highest content in Takju were citric acid> tartaric acid> pyruvic acid> malic acid> lactic acid> acetic acid.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.3
• /
• pp.332-340
• /
• 2013

The aim of this study was to investigate the quality characteristics of makgeolli that was produced by using different percentages (control, 3%, 5%, 7%, 9% by rice weight) of Angelica gigas Nakai water extracts during fermentation at $25^{\circ}C$ for 7 days. Yeast cell count in makgeolli steadily increased and showed the highest value at day 4 of fermentation, since then, the count decreased consistently. The final alcohol contents were higher than 15% in all samples. Soluble contents and antioxidation activity were significantly increased in percentage as Angelica water extracts increased (p<0.05). As the amount of Angelica water extracts increased, total polyphenol contents increased as well. Soluble contents and total polyphenol contents were increased according to the fermentation period. Total acidity increased up to day 3, but slowly decreased afterwards. However, the pH rapidly decreased by day 3, but then increased steadily. Reducing sugar amount was increased sharply by day 2 of fermentation and then, diminished gradually. Hunter's color value was not significantly different among samples however, they were significantly different between day 2 samples of fermentation and day 3 or more samples (p<0.05). In sensory evaluations, the sample produced using 5% Angelica water extracts received the highest score in herbal flavor, herbal taste, sourness, sweetness, and overall acceptance. Makgeolli using Angelica gigas Nakai water extracts showed excellent characteristics in antioxidative activity and higher total polyphenol content. Makgeolli produced using 5% Angelica water extracts received the highest score in sensory evaluation. Therefore, makgeolli produced using 5% Angelica water extracts was considered to be the most suitable for manufacturing makgeolli.