高温性 酵母에 依한 Ethanol 醱酵

辛哲昇(Cheol Seung Shin),朴允仲(Yoon Joong Park) 충남대학교 농업과학연구소 1984 農業技術硏究報告 Vol.11 No.1

청주의 주질 개선을 위한 국 및 효모의 선정과 그 발효 특성

신철승(Cheol Seung Shin),이석건(Suk Kun Lee),박윤중(Yoon Joong Park) 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.39 No.1

To improve the quality of Choungju. a kind of rice wine, two different types of koji were prepared and compared : one from wheat bran with Aspergillus usamii mut. shirousami Y-79 and the other from rice with A. oryzae, and yeast strains from cereal wine mashes were newly isolated and applied for the brewing method. Levels of the related enzymes such as glucoamylase, α-amylase and acid protease in the wheat bran koji were higher than those in the rice koji, whereas vice versa in the case of acid carboxypeptidase. An amount of 2∼3% wheat bran koji to the weight of total rice was adequate for saccharification of the mash and resulted in improved duality of the fermented mash, accompanied by decrease in koji ordor and amino acidity. When the solution of wheat bran koji and the isolated yeast strains were employed, the better Choungju taste was obtained in comparison with those fermented with Japanese sake yeasts, the strain K-7 and 9, due to the lower content of organic acids especially succinic acid. The amino acidity of the fermented mash was able to be controlled to some extent, when the rico types of koji and the isolated strains were employed, by changing the ratio of the two koji types. However, the application of the rice koji with the isolated strains was not desirable for the brewing process because organic acids were produced in excess and ethanol fermentation was retarded.

청주의 주질 개선을 위하여 분리된 효모의 균학적 성질

신철승(Cheol Seung Shin),이석건(Suk Kun Lee),박윤중(Yoon Joong Park) 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.39 No.1

The yeast strains isolated for Choungju brewing in the previous report were examined for their microbiological characteristics, together with some comparative tests with Japanese sake yeasts. The isolates KP-16, 21 and 54 were identified as the strains belong to Saccharomyces cerevisae according to the morphological and physiological properties described in Lodder`s `The Yeasts - A texanomic study`. The isolates were grouped into the pink-colored strains by 2,3,5-tripheny tetrazolium chloride over-lay method. The strains KP-16 and 21 were found to be distinguished from the strain KP-54 in aspects of fermentation of sugars, assimilation of carbon sources, and pellicle formation on malt extract broth. α-Methyl-D-glucoside was not assimilated or fermented by the isolated yeast strains and this is one of the different characters from the Japanese sake yeasts. The isolated strains appeared to have the requirements for biotin and pantothenate, and to have higher tolerance to ethanol than the Japanese sake yeasts. The biotin requirement was not found in the sake yeasts.

구기자술의 저장에 따른 성분변화

최성현,이미현,신철승,성창근,오만진,김찬조,Choi, Seong-Hyun,Lee, Mi-Hyun,Shin, Cheol-Seung,Sung, Chang-Keun,Oh, Man-Jin,Kim, Chan-Jo 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.44 No.3

한방에서 강장과 보간 등에 효과가 있는 것으로 알려진 구기자를 원료로 술을 양조하여 그 일반성분, 유기산, 메탄올, ester, 휴젤유 및 $SO_2$ 등을 조사하였고, $20^{\circ}C$와$30^{\circ}C$에서 20일 저장하면서 위의 성분분석과 관능 검사를 하였다. 보당형 구기자술 중의 유기산량은 젖산, 능금산, 주석산 및 초산 등이 주를 이루었으며 ester 및 휴젤유는 각각 $4.0{\sim}5.0\;mg%$와 $12{\sim}30\;mg%$ 그리고 methanol은 $25{\sim}27\;mg%$이었다. 약주형 구기자술의 ester 및 휴젤유는 보당형보다 많았다. 한편, 보당형 및 약주형 구기자술의 주질에 미치는 저장온도는 $30^{\circ}C$보다 $20^{\circ}C$가 좋았으며 살균 처리법은 $SO_2$ 100 ppm 첨가 또는 $60^{\circ}C/30$분의 처리가 좋았다. Fruit of Lycium chinense Miller was known to Korean as traditional medicine that has effective components for strengtherning function of human body, especially liver. To study characteristics of the wine and Yakju made by fruit Lycium chinense Miller, general components such as organic acid, methanol, ester, fusel oil and $SO_2$ were analyzed after storing them for 10 and 20 days at $20^{\circ}C\;and\;30^{\circ}C$, respectively. Organic acid contents of the wine were mainly lactic, malic, tartaric and acetic acid. Ester and fusel oil contents of the wine were $4.0{\sim}5.0\;mg%$ and $12{\sim}30\;mg%$, respectively, and the values were smaller than those of the Yakju. Methanol content of the wine was $25{\sim}27\;mg%$. Storage temperature in terms of the quality of the wine and Yakju was better in $20^{\circ}C\;than\;30^{\circ}C$. Treatment of the wine and Yakju either by adding 100 ppm of $SO_2$ or heating at $60^{\circ}C$ for 30 min was better in quality than control for storage.

녹용김치에 관한 연구

안용근 ( Yong Geun Ann ),신철승 ( Cheol Seung Shin ),이종은 ( Jong Un Lee ) 한국식품영양학회 2003 韓國食品營養學會誌 Vol.16 No.1

열수로 한시간 추출한 녹용, 생녹용, 유산으로 추출한 녹용을 2% 가해서 배추김치를 담그고 11℃에서 15일간 발효시키면서 발효 기간중의 여러 변화를 분석하였다. 15일 발효 후, pH 는 열수추출 녹용김치 3.87, 생녹용 김치 4.04, 유산처리 녹용김치 3.97, 대조김치 3.86을 나타냈고, 산도는 열수추출 녹용김치는 7.4, 생녹용김치는 10.5, 유산처리 녹용김치는 10.7, 대조구는 6.9를 나타냈다. 총당은 15일 후 열수추출 녹용김치 1.46%, 생녹용김치 0.53%, 유산처리 녹용김치 0.92% , 대조김치 1.46%를 나타냈고, 환원당은 열수추출 녹용 김치 0.05%, 생녹용 김치는 0.14%, 유산처리 녹용김치 및 대조김치는 0.39%를 나타냈다. 아미노산은 열수추출 녹용김치 13.42 ??/ml, 생녹용김치 17.83 ??/ml, 유산처리 녹용김치 14.48 ??/ml, 대조김치 17.60 ??/ml를 나타냈고, 단백질은 열수추출 녹용김치 2.101%, 생녹용김치 1.945%, 유산처리 녹용김치 1.722%, 대조김치 2.011%를 나타냈다. 유산은 생녹용김치 2.021%, 유산처리 녹용김치 2.004%, 열수추출 녹용김치 1.950%, 대조김치 1.200%이었다. 숙신산은 열수추출 녹용김치 0.081%, 생녹용김치 0.086%, 유산처리 녹용김치 0.078%, 대조김치 0.111%를 나타냈다. 아세트산은 열수추출 녹용김치 0.080%, 생녹용김치 0.092%, 유산처리 녹용김치 0.114%, 대조김치 0.086%를 나타냈다. 균체수는 열수추출 녹용김치는 1.09×10^8/g, 대조김치는 1.0810^8/g, 유산처리 녹용김치는 9.8810^8/g, 생녹용김치는 6.610^8/g을 나타냈다. 녹용김치를 관능검사로 짠맛, 신맛, 향기, 색, 조직감을 평가시킨 결과 열수추출 녹용김치가 가장 좋은 결과를 나타냈고 이어서 생녹용김치, 대조김치, 유산처리 녹용김치의 순을 나타냈다. Kimchi made with the addition of 2 percent of boiled young antler, raw young antler, young antler treated with lactic acid (acid treated young antler) has been fermented for 15 days at 11℃. After 15 days of fermentation, the results show that pH of boiled young antler Kimchi was 3.87, that or raw young antler Kimchi was 4.04, acid treated young antler Kimchi was 3.97, control Kimchi was 3.86, and acidity of boiled young antler Kimchi was 7.4, that of raw young antler Kimchi was 10.5, that of acid treated young antler Kimchi was 10.7, control Kimchi was 6.9, respectively. After 15 days, total sugar content was 1.46% in boiled young antler Kimchi, 0.53% in raw young antler Kimchi, 0.92% in acid treated young antler Kimchi, 1.46% in control Kimchi, and reducing sugar was 0.50% in boiled young antler Kimchi, 0.14% in raw young antler Kimchi, 0.39% in acid treated young antler Kimchi and control Kimchi, respectively. Amino acid content was 13.42??/ml in boiled young antler Kimchi, 17.83??/ml in raw young antler Kimchi, 14.48??/ml in acid treated young antler Kimchi, 17.60??/ml in control Kimchi, and protein was 2.101% in boiled young antler Kimchi, 1.945% in raw young antler Kimchi, 1.722% in acid treated young antler Kimchi and 2.011% in control Kimchi, respectively. Lactic acid content was 2.021% in raw young antler Kimchi, 2.004% in acid treated young antler Kimchi, 1.950% in boiled young antler Kimchi, 1.200% in control Kimchi, and succinic acid was 0.081% in boiled young antler Kimchi, 0.086% in raw young antler Kimchi, 0.078% in acid treated young antler Kimchi and 0.111% in control Kimchi, respectively. Acetic acid was 0.080% in boiled young antler Kimchi, 0.092% in raw young antler Kimchi, 0.114% in acid treated young antler Kimchi, 0.086% in control Kimchi, respectively. The number of microorganism was 1.09×10^8/g in boiled young antler Kimchi, 1.08×10^8/g in control Kimchi, 9.88×10^8/g in acid treated young antler Kimchi and 6.6×10^8/g in raw young antler Kimchi. The number of microorganism was highest in acid treated young antler Kimchi, and followed by raw young antler Kimchi, and boiled young antler Kimchi, control Kimchi, respectively. The results of test of the saltness, sour, aroma, color, texture through sensory evaluation reveal that boiled young antler Kimchi has the excellent taste , and followed by raw young antler Kimchi and control Kimchi, acid treated young antler Kimchi, respectively.

연구소원외 연구논문초록 ( 재록 , 1996 ~ 1997 년 ) : 고추장의 당 성분에 관한 연구

안용근(Yong Geun Ann),김승겸(Seung Kyeom Kim),신철승(Cheol Seung Shin) 영남대학교 장류연구소 1998 영남대학교 장류연구소 연구업적집 Vol.1 No.-

구기자술의 저장에 따른 성분변화

최성현(Seong Hyun Choi),이미현(Mi Hyun Lee),신철승(Cheol Seung Shin),성창근(Chang Keun Sung),오만진(Man Jin Oh),김찬조(Chan Jo Kim) 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.39 No.5

Fruit of Lycium chinense Miller was known to Korean as traditional medicine that has effective components for strengtherning function of human body, especially liver. To study characteristics of the wine and Yakju made by fruit of Lycium chinense Miller, general components such as organic acid, methanol, ester, fusel oil and SO₂ were analyzed after storing them for 10 and 20 days at 20℃ and 30℃, respectively. Organic acid contents of the wine were mainly lactic, malic, tartaric ann acetic acid. Ester and fusel oil contents of the wine were 4.0∼5.0 ㎎% and 12∼30 ㎎%, respectively, and the values were smaller than those of the Yakju. Methanol content of the wine was 25∼27 ㎎%. Storage temperature in terms of the quality of the wine and Yakju was better in 20℃ than 30℃. Treatment of the wine and Yakju either by adding 100 ppm of SO₂ or heating at 60℃ for 30 min was better in quality than control for storage.

인삼식초에 관한 연구

안용근,김승겸,신철승 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.5

5% 에탄올 용액에 인삼, 홍삼, 인삼박, 홍삼박을 가하여 Aceotbacter aceti 3281로 35℃에서 26일간 발효시켜서 인삼식초를 제조하였다. 인삼식초와 홍삼식초의 총당은 0.236㎎/ml 환원당은 0.236㎎/ml, 비중 1.005, 에탄올 함량 0.05%, 균체수 8058CFU/ml, pH .024, 산도 5011을 나타냈다. 물추출 홍삼박과 에탄올 추출 홍삼박의 총당은 1.27㎎/ml 및 1.60㎎/ml, 환원당은 0.077㎎/ml 및 0.727㎎/ml, 비중은 1.001 및 1.004, 에탄올은 모두 0.03%, 균체수는 8051 및 8.1CFU/ml, pH는 2.81 및 2.89%, 산도5.18 및 5.32, 물추출 홍삼박이 4.46, 인삼 및 홍삼은 4.20을 나타냈다. 침출식 식초는 10% 화이트 식초에 인삼, 홍삼, 홍삼박을 단계적으로 가하여 30일간 침출하여 제조하였다. 인삼 추출식초는 0.4∼1.6%, 홍삼 추출식초 0.8% 이상에서, 물추출 홍삼박 식초는 0.8∼1.6%, 에탄올 추출 홍삼박 식초는 0.4∼1.6% 사이에서 기호도가 가장 높았다. Ginseng-vinegars were produced by the fermentation of 5% ethanol solution contained ginseng, red ginseng, ginseng mare, and red ginseng mare, using Acetobacter aceti 3281 for 26 days at 35℃. The ginseng and red ginseng vinegar contained 0.236㎎/ml of total sugar, 0.236㎎/ml of reducing sugar and 0.05% of ethanol, and 1.005 of specific gravity, 8.58CFU of viable cell count, 3.24 of pH and 5.11% of acidity. Whereas, the vinegars produced using the water-extracted red ginseng mare and the ethanol-extracted red ginseng mare, were consisted of total sugar was 1.27㎎/ml and 1.60㎎/ml, reducing sugar was 0.077㎎/ml and 0.725㎎/ml, specific gravity was 1.001 and 1.004, the number of viable cells was 8.51CFU/ml and 8.1CFU/ml, pH was 2.81 and 2.89, acidity was 5.18% and 5.32%, respectively, ethanol concentration was 0.05% in both cases. In five-grade scoring test of sensory evaluation, it was estimated favorable that each vinegar, made by water-extracted red ginseng mare, ethanol-extracted red ginseng mare, ginseng, and red ginseng, scored 4.53, 4.46, 4.20, and 4.20, respectively. And extraction vinegar made from 0.1 to 12.8% of ginseng and red ginseng, from 0.5 to 32% of water- and ethanol-extract red ginseng was extracted with 10% white vinegar for 30 days. The best sensory vinegars were obtained that ginseng of 0.4∼1.6%, above red glnsend of 0.8%, water-extracted red ginseng mare of 0.8∼1,6%, and ethanol-extracted red ginseng mare of 0.4∼1.6% added in 10% white vinegar, respectively.

동아를 이용한 미용식품 및 화장품 개발 : 1. 멜라닌 생성 억제와 여드름균 억제에 미치는 동아 추출액의 효과

안용근,김승겸,신철승,민주홍 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.2

고형분 함량은 어린 동아 착즙에서는 3.1%, 익은 동아 착즙액에서는 0.1%를 나타냈고, 주성분은 당으로 89.7%를 나타냈다. 팩틴 함량은 익은 동아즙은 4.11mg/ml, 어린 동아즙은 4.43mg/ml이었다. 당 함량은 익은 동아 육질은 sucrose 0.1%, glucose 0.32%, fructose 0.35%, 미확인당 1이 0.06%, 2가 0.04%로 합계 0.87%를 나타냈다. 어린 동아 육질은 sucrose 0.33%, glucose 1.04%, fructose 1.12%, 미확인당 1이 0.18%, 2가 0.12%로 합4계 2.79%를 나타냈다. pH는 익은 동아는 4.64, 육질은 4.94, 어린 동아의 속은 4.96, 육질은 5.40을 나타냈다. 유기산은 익은 동아 육질에는 citric acid 0.409, malic acid 0.084, succnic acid 0.048%, 속에는 citric acid 0.648, malic acid 0.127, succinic acid 0.057%, 어린 동아 육질에는 citric acid 0.028, malic acid 0.219, succinic acid 0.298%, 속에는 citric acid 0.039, malic acid 0.360, succinic acid 0.224% 들어 있다. Fumaric acid는 미미하다. 총량은 익은 동아 속이 0.833, 어린 동아속 0.624, 어린 동아 육질 0.546, 익은 동아 육질 0.541이었다. 여드름균(Propionibacterium acnes)에 대한 항균력은 대조군이 9(Ø, cm)인데 반해, 비열처리 동아즙은 2.6, 열처리 동아즙은 2.5, 1/5 농축한 것은 1.9, 1/10 농축한 것은 2.5, 동결건조한 것은 2.3을 나타냈다. 멜라닌 생성 억제력은 0.01%에서 대조군이 29 ㎕/ml인데 반해 열처리 동아즙은 15 ㎕/ml을 나타냈고, 비열처리 동아즙은 이보다 약간 높았다. 1/5 농축한 것은 24 ㎕/ml, 1/10 농축한 것은 23 ㎕/ml, 동결건조한 것은 19 ㎕/ml를 나타냈다. 이들 결과에 따라 동아즙을 30% 가하여 나리싱크림과 밀크로숀을 조제하였다. Lyophilizate of immatured wax gourd extract was 3.1%, matured wax gourd extract was 1.0%, and its main ingredient was sugar, which accounts for 89.7% in total residue. In matured wax gourd, pectin contents was 4.1 lmg/ml, and in immatured wax gourd 4.43mg/ml. In matured wax gourd sarcocarp, sugar contents was 0.1% of sucrose, 0.32% of glucose, 0.35% of glucose, 0.35% of fructose, the first unidentified sugar was 0.06% and the second was 0.04%, and all total 0.87%. In sarcocarp of immatured wax gourd, sucrose was 0.33%, glucose was 1.04%, frutcose was 1.12% and the first unidentified sugar 0.18%, and the second was 0.12%, which total 2.79%. In matured wax gourd core, pH was 4.64, sarcocarp 4.94, immatured wax gourd core 4.96, sarcocarp 5.40. According to the organic acid analysis, in sarcocarp of matured wax gourd, citric acid of 0.409 was contained, malic acid 0.084, succnic acid 0.048%, in matured wax gourd core, citric acid was 0.648, malic acid 0.127, succnic acid 0.058%, in immatured wax gourd, citric acid 0.023, malic acid 0.219, succinic acid 0.298%, in immutured wax gourd, citric acid was 0.039, malic acid 0.350, succinic 0.224%. Fumaric acid was trace in all cases. Total organic acid in matured wax gourd core was 0.833, immatured wax gourd core wax 0.624 and immatured wax gourd sarcocarp was 0.546, matured wax gourd sarcocarp was 0.541%. In inhibition rate to Propionibacterium acnes, control was 9 (Ø, cm) was gourd that was not heated was 2.6 and wax gourd which was heated was 2.5, concentrated by 1/5 was 1.9, wax gourd by 1/10 was 2.5, freezing dry was 2.3. Wax gourd which not heated on producing melanin in B-16 melanoma cell, the melaning forming unit was 15㎕/ml in addition of 0.01%, while that as a control was 29 ㎕/ml. The unit from heated was gourd shows little lower value than that heated. The concentrate by 1/5 was 24 ㎕/ml. The extract by 1/10 was 23 ㎕/ml, freezing dry was 19 ㎕/ml. Milk lotion and nursing cream were made with the addition of 30% was gourd according to the above results.

감술제조에 관한 연구

안용근,편재영,김승겸,신철승 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.5

홍시를 살균처리하지 않은 것, 열처리 살균한 것, 염산처리 살균한 것과 염산처리 살균한 곶감 12%에 설탕 15% 용액을 17℃에서 36일간 발효시켰다. 무처리구와 염산처리구는 감에 부착되어 있던 유산균과 초산균으로 오염되어 산패되었다. 그래서 곶감의 산도는 4.4, 열처리한 것은 산도는 5.0, 산처리한 것은5.8, 무처리함 것은 13.5ml(0.1N NaOH/10ml sample)를 나타냈다. 에탄올 함량은 열처리구는 11.2%, 곶감은 10.0%, 산처리구는 9.4%무처리구는 6.1%였다. 가장 기호성과 안정성이 높은 것은 열처리하여 28일간 발효시킨 것이었다. 열처리구로 36일간 발효시킨 술은 총당 4.65%, 환원당 3.65%, 단백질, 0.03㎎/ml, 아미노산 0.17㎍/ml, pH 3.4, 펙틴 13.02㎍/ml, 균체수 5.75 logCFU/ml를 나타냈다. 곶감주도 기호성은 높았으나 발효속도가 낮았다. The possibility of wine making from soft and dried persimmon and the effects of treatment for persimmon on the quality of wine have been investigated. Soft persimmon was pretreated by two methods, of heat and hydrochloric acid treatment. Fermentation mash was composed of 12% persimmon and 15% of sucrose, and was fermented at 17℃ for 36 days. The fermentation using persimmons which were untreated and treated by acid was not successful because of contamination caused by lactic acid and acetic acid bacteria. Acidity of the fermented broth produced from boiled, dried, acid treated and untreated persimmon was 4.4, 5.0, 5.8 and 13.5ml(0.1N NaOH/10ml broth), respectively. Ethanol concentration of the fermented broth produced from boiled, dried, acid treated and untreated persimmon was 11.2, 10.0, 9.4 and 6.1%v/v, respectively. The wine fermented for 28day's fermentation using boiled persimmon as substrate had the best quality and stability. After 36 day's fermentation using boiled persimmon, following composition was obtained: 4.65% of total sugar, 3.65% of reducing sugar, 0.03㎎/ml of protein, 0.17 ㎍/ml of amino acid and 13.02 ㎍/m1 of pectin. The pH and yeast cell of the boiled persimmon broth were 3.4 and 5.75 logCFU/ml. Fermented wine using dried persimmon had also good quality but the fermentation rate was slow.