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민용규,이민규,정헌상 ( Young Kyoo Min,Man Kyoo Lee,Heon Sang Jeong ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.5
The jujube alcoholic beverage, one of Korean traditional wine was manufactured by varying the additional levels of jujube fruits from 1.89 to 7.57% on the basis of raw material and the quality of wine was analyzed by physical, chemical and sensory evaluation. Fermentation temperature of wines increased to the highest value of 24∼26℃ in the 2nd day of fermentation. Jujube fruits effected the increase in total acid contents. Both reducing and total sugar contents were on the peak values of 13∼53% and 43∼51% after the 2nd brewing stage(1∼1.5 days) and continuously decreased afterwards. Ethyl alcohol concentrations were rapidly increased in 1~3 days of fermentation and their increasing rates were affected with the added amount of jujube. Amylase activity was on the highest value in 2∼2.5 days and decreased afterwards. According to the sensory evaluation of the overall quality Dacchusul could be classified into 2 groups. The superior group was composed of E, C, B, D and the inferior group included A and F. However the highest sensory quality was observed from E which was added at the level of 7.57% jujube fruit.
민용규(Young Kyoo Min),윤향식(Hyang Sik Yun),정헌상(Heon Sang Jeong) 한국응용생명화학회 1994 Applied Biological Chemistry (Appl Biol Chem) Vol.37 No.1
Baikhaju, the traditional Korean rice wine was brewed and distilled at various conditions-at different pressure (760, 460, 260 mmHg), different reflux ratio (3.1 : 1, 1 : 1) and different column conditions (packed and unpacked), and distillation operation was investigated. The sample wine, Baikhaju showed alcohol content of 14.2%, acidity 8.3 (g/100 ㎖), ethyl acetate 49 ppm, fusel oil 657 ppm. As the distillation was proceeded, alcohol concentration of distillate was decreased and that was higher in atmospheric pressure rather than reduced pressure. When the pressure was increased, the slope showed the relation of alcohol concentration between still liquid and vapour was increased, and also as the reflux ratio was increased, alcohol concentration of distillate was increased, and that was 0.56 mole at the reflux ratio 3.1 : 1 at atmospheric pressure, where 0.54 mole at 1 : 1 reflux ratio. As the distillation was proceeded, the rate of distillation was decreased, and that was higher values in the reduced pressure than atmospheric pressure. The maximum value (0.14 ㎖/s) of rate of distillation was observed in the packed column at 260 mmHg. As the reflux ratio was increased, the rate of distillation was decreased, and that was 0.05 ㎖/sec at reflux ratio 3.1 : 1 at atmospheric pressure, where 0.06 ㎖/sec at 1 : 1 reflux ratio.
들깨종자의 압착착유에 미치는 온도와 수분함량의 상호작용 효과
민용규(Young Kyoo Min),정헌상(Heon Sang Jeong) 한국응용생명화학회 1994 Applied Biological Chemistry (Appl Biol Chem) Vol.37 No.1
In order to elucidate the interaction effect between temperature and moisture content on the oil expression of perilla seed, recovery of expressed oil (REO) and volumetric strain of pressed cake (VSPC) of both roasted and unroasted perilla seeds were observed at different temperatures of 30, 40, 50 and 60℃, and different moisture contents of 2.5, 4.5, 6.5 and 8.5% (w.b). And duration of press was 11 min and applied pressure was 50 ㎫. At the low temperature REO and VSPC of roasted and unroasted perilla seed increased in high moisture content and at the high temperature those increased in low moisture content. But REO and VSPC at 8.5% moisture content were decreased without relation to temperature. From the analysis of variance between expression factors and REO and VSPC, temperature and moisture contents showed high significance. Also the interaction effect between temperature and moisture content was higher than temperature. In our experimental conditions, the highest interaction effect between expression factors was observed in the range of 2.5∼4.5% of moisture content in all temperatures. The maximum REO of unroasted perilla seeds was observed as 84.4% at 2.5% of moisture content and 60℃, and that of roasted one was as 84.3% at 6.5% of moisture content and 30℃.