http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : 염성관(Sung Kwan Yum) (검색결과 5 건)
- 무료
- 기관 내 무료
- 유료
-
-
염성관(Sung Kwan Yum) 한국식품과학회 2020 식품과학과 산업 Vol.53 No.1
In the Joseon dynasty one in seven houses enjoyed their home-brewed alcoholic beverages, which lead to the development of a variety of Korean traditional liquors throughout the country. However, when Korea was under Japanese rule, Korean traditional alcoholic beverages disappeared during this period. Since the 1980s, the Korean government has tried to revitalize the traditional alcoholic drinks unique to Korean culture and taste. Nevertheless, the development of traditional liquors is subjected to many constraints due to current market demand and liquor laws. To address this, we propose some suggestions that should be implemented ahead. First, it is necessary to revise the term traditional liquor including makgeolli as ‘Korean sool’ to expand the market size. Secondly, the use of koji and excellent yeast isolated from nuruk should be scientifically modernized. Lastly, the government should establish the National Korean Sool Research Institute. These practices will contribute to the succession of Korean liquor and its globalization
-
Ashbya gossypii JAG - 13 변이주에 의한 riboflavin 의 생산
심문보(Moon Bo Shim),염성관(Sung Kwan Yum),김만근(Man Keun Kim),방원기(Won Gi Bang) 한국응용생명화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.5
For the production of riboflavin, strain development of Ashbya gossypii NRRL Y-1056 was attempted by NTG(N-methyl-N`-nitro-N-nitrosoguanidine) treatment. The optimum composition of culture medium and other culture conditions for the production of riboflavin by selected mutant Ashbya gossypii JAG-13 were determined. The optimum composition of medium was 9% of corn oil, 3% of gellatone, 4% of CSL, 0.3% of glycine, 0.2% of S770. The optimum culture temperature and initial pH of medium was 28℃ and 6.5, respectively. oxygen was essential for the production of riboflavin, but excess oxygen inhibit the production of riboflavin. When Ashbya gossypii JAG-13 was cultured under above conditions for 12 days with a bioreactor, 6.9 ㎎/㎖ of riboflavin was produced.
-
전분분해 효모융합체를 이용한 전통 발효주의 제조와 품질특성
주민노(Min No Ju),홍성욱(Sung Wook Hong),김관태(Kwan Tae Kim),염성관(Sung Kwan Yum),김계원(Gye Won Kim),정건섭(Kun Sub Chung) 한국식품과학회 2009 한국식품과학회지 Vol.41 No.5
전분 분해활성과 알코올 발효능을 모두 보유한 효모융합체 FA776과 알코올 발효능이 우수한 Saccharomyces cerevisiae KOY-1을 각각 이용하여 누룩의 첨가량에 따른 발효주를 제조하여 이화학적 성분분석과 관능검사를 수행하였다. 발효주의 알코올 함량은 K-100와 F-50이 각각 135.0 mg/mL과 119.4 mg/mL으로 확인되었으며, 효모융합체 FA776이 전분을 기질로 하는 배지에서 알코올을 생산한다는 사실은 관찰하였지만, 전분 분해효소의 역가는 실제 약주 담금과정 중의 누룩에서 유래된 전분 분해효소의 역가보다 낮음을 확인하였다. pH는 발효종료시 모든 처리구에서 pH와 산도는 pH 4.3-4.5과 0.47-0.60%로 각각 유지되었다. 효모융합체 FA776을 이용하여 제조한 발효주에서 유기산 함량이 높은 반면, 아미노산 함량은 더 적게 나타났다. 모든 처리구에서 lactic acid와 citric acid의 함량이 높게 관찰되었으며, 특히 S. cerevisiae KOY-1을 사용한 발효주에서는 fumaric acid와 succinic acid가 검출되지 않았고 효모융합체 FA 776을 사용한 발효주에서만 각각 2 g/mL와 60-141 g/mL의 함량이 확인되었다. 발효주의 향기성분은 S. cerevisiae KOY-1을 사용한 발효주보다 효모융합체 FA 776을 사용하였을 때 향기성분의 함량이 더 높은 것으로 나타났으며, 관능검사에서는 효모융합체 FA 776을 이용하여 제조한 발효주가 종합기호도가 4.00점으로 가장 우수한 것으로 확인되었다. 이로써 효모융합체 FA 776을 이용할 때, 기호성이 우수한 발효주로서의 제조 가능성이 있다고 사료된다. The objectives of this study were to evaluate the physico-chemical and sensory characteristics of a Korean traditional alcoholic beverage (yakju) prepared using different nuruk (Korean-style koji) concentrations and yeasts such as the fusant FA776 and Saccharomyces cerevisiae KOY-1, respectively. The fusant FA776, which has alcohol-fermenting and starch-utilizing properties, was formed by Saccharomyces cerevisiae KOY-1 and Saccharomyces diastaticus KCTC1804. The fermentation trial was conducted in a 5 L lab-scale jar at 25℃. The maximum alcohol production of the K-100 and F-50 reached levels of 135.0 mg/mL and 119.4 mg/mL, respectively. The pH values were in a range of 4.3-4.5. Total acidity was in a range of 0.47-0.60%. Organic acids and amino acids were analyzed in order to evaluate variations in its composition and content via HPLC analysis. Organic acids including lactic acid, citric acid, malic acid, and pyruvic acid, and 16 kinds of amino acids, including aspartic acid, were detected in all treatments. K-100 showed the highest amino acid contents, whereas F-50 exhibited the lowest amino acid contents. Volatile flavor components such as phenylethyl alcohol, isoamyl alcohol, 2-methylthiophane, isobutyl alcohol, and ethyl succinate were detected as a major component in all treatments, as determined via gas chromatography. The results of our sensory evaluation demonstrated that Yakju fermented by the FA776 fusant yielded more favorable results than S. cerevisiae KOY-1.
-
ScienceON
DBpia연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
