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쌀 입국 제조시 Rhizopus sp. ZB9의 배양 조건이 유기산 생성에 미치는 영향
소명환 ( Myung Hwan So ),이영숙 ( Young Sook Lee ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.1
This study was conducted to determine the influence of culture conditions such as temperature, time, water content, koji-thickness and agitation on the production of organic acid by Rhizopus sp. ZB9 isolated from Korean Nuruk during the preparation of rice koji, which is used in brewing the Korean rice wines, Takju and Yakju. Rice koji was made under different culture conditions, and the acidity of each koji was tested. The temperature range suitable for the production of organic acid was 28~32℃, and 36~48 hours of cultivation at that temperature range seemed to produce the optimum results. The production of organic acid increased in proportion to the increase in water content of steamed rice from 25% to 60%. An increase in koji-thickness induced no adverse effects on the production of organic acid, and agitation-work during cultivation showed very beneficial effects.
쌀 입국 제조시 Rhizopus sp. ZB9의 배양 조건이 프로테아제 생성에 미치는 영향
소명환 ( Myung Hwan So ),이영숙 ( Young Sook Lee ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.3
This study was conducted to determine the influence of culture conditions such as temperature, time, water content, koji-thickness, and agitation on the production of protease by Rhizopus sp. ZB9, isolated from Korean Nuruk, during the preparation of rice koji, which is used in brewing the Korean rice wines, Takju and Yakju. Rice koji was made under different culture conditions, and the proteolytic activity of each koji was tested. The temperature range suitable for the production of protease was 28~32℃. Based on the protease and color, 60 hours of cultivation at 28℃ was shown to produce optimum results. The production of protease increased in proportion to the increase in water content of steamed rice from 25% to 35%. An increase in koji-thickness induced no adverse effects on the production of protease, and agitation during cultivation showed beneficial effects.
쌀 입국 제조시 Rhizopus sp. ZB9의 배양조건이 당화 아밀라아제 생성에 미치는 영향
소명환 ( Myung Hwan So ),이영숙 ( Young Sook Lee ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.4
본 연구는 한국의 누룩에서 분리한 Rhizopus sp. ZB9로서 탁주 및 약주 양조에 필요한 쌀 입국을 제조할 때에 배양온도, 배양시간, 증미 수분 함량, 입국 두께, 교반 작업 등의 배양조건이 입국의 당화 아밀라아제 생성에 미치는 영향을 알기 위한 것이다. Rhizopus sp. ZB9를 접종하여 배양조건을 달리하여서 쌀 입국을 제조하고, 각 입국의 당화 아밀라아제 활성도를 측정하였다. 당화 아밀라아제 생성에 적절한 온도범위는 28~36℃이었다. 당화 아밀라아제와 입국의 색을 고려한다면 28℃에서 60시간 배양하는 것이 가장 좋을 것으로 생각되었다. 당화 아밀라아제 생성에 적절한 증미 수분 함량은 35~40%이었고, 입국의 두께가 두꺼워지더라도 당화 아밀라아제 생성에 나쁜 영향을 나타내지 않았으나 배양중의 교반작업은 당화 아밀라아제 생성에 나쁜 영향을 나타내었다. This study was conducted to determine the influence of cultural conditions such as temperature, time, water content, koji-thickness and agitation on the production of saccharifying amylase by Rhizopus sp. ZB9 isolated from Korean Nuruk during the preparation of rice koji, which is used in brewing Korean rice wines, Takju and Yakju. Rice kojies were made under different cultural conditions, and the saccharifying activities of each koji were tested. The temperature range suitable for the production of saccharifying amylase was 28~36℃. Based on the saccharifying activity and color, 60 hours of cultivation at 28℃ was believed to produce the optimum results. The water contents of steamed rice suitable for the production of saccharifying amylase were 35~40%. An increase in koji-thickness induced no adverse effects on the production of saccharifying amylase, but agitation-work during cultivation had a harmful effect.
Rhizopus japonicus 누룩과 Aspergilus oryzae 누룩의 병용에 의한 탁주양조
소명환(Myung-Hwan So),이재우(Jae-Woo Lee) 한국식품영양과학회 1996 한국식품영양과학회지 Vol.25 No.1
A. oryzae의 밀가루 누룩과 R. japonicus의 밀가루 누룩으로 탁주를 제조할 때에 두 누룩의 혼합 비율이 탁주의 품질에 미치는 영향을 알아보기 위하여 두 누룩의 혼합 비율을 달리하여 7종의 탁주시료를 제조하고, 탁주의 이 화학적 및 관능적 특성들을 조사하였다. R. japonicus 누룩의 사용 비율이 높을 때에는 술덧의 산도와 유리당 함량이 높았고, 제성주의 부유물 함량과 부유물의 현탁안정성도 높았다. 그러나 A. oryzae 누룩의 사용비율이 높을 때에는 술덧의 산도와 유리당 함량이 낮았고, 제성주의 부유물 함량과 부유물의 현탁안정성도 낮았다. R. japonicus 누룩과 A. oryzae 누룩을 2 : 1~5 : 1의 비율로 병용했을 때에는 주박의 양이 크게 줄어들었고, 아미노산 함량이 증가하였으며, 기호성도 더 좋아졌다. 탁주의 전반적인 특성으로 볼 때 각 누룩의 단용시에는 R. japonicus 누룩이 A. oryzae 누룩 보다 좋았다. 그러나 R. japonicus 누룩과 A. oryzae 누룩을 병용했을 때에는 탁주의 전반적인 품질이 더욱 개선되어졌는데, 이때 두 누룩의 최적 혼합 비율은 대략 5 : 1이었다. Takju is a Korean turbid rice wine brewed with nuruk which is the source of enzymes and microorganisms for brewing. To evaluate the effects of combination ratio of two wheat flour nuruks(Aspergillus oryzae-nuruk and Rhizopus japonicus-nuruk), on the quality of takjus seven kinds of takju samples were brewed with different combination ratio of the two nuruks, and then physicochemical and sensory characteristics of the takjus were compared. When the ratio of R. japonicusnuruk was high, acidity and free sugar were high as well as the contents of suspended solid and the stability of suspension state. However, when the ratio of A. oryzae-nuruk was high, acidity and free sugar were low as well as the contents of suspended solid and the stability of suspension state. When R. japonicus-nuruk and A. oryzae-nuruk were used in combination of 2 : 1~5 : 1 of ratio, the amounts of screened residue were considerably decreased, and amino acid contents and sensory scores were significantly increased. Judging from overall characteristics of takju, R. japonicus-nuruk was preferred to A. oryzae-nuruk when they were used singly, but when R. japonicus-nuruk was used in combination with A. oryzae-nuruk, the overall quality of takju was further improved, and the optimum combination ratio of the two nuruks was approximately 1 : 5.