http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
권영안 ( Young An Kwon ),이광근 ( Kwang Geun Lee ),홍광원 ( Kwang Won Hong ),이승주 ( Seung Ju Lee ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.2
Various enzymes and amino acids were used to improve the quality attributes of beer brewed with rice adjunct. Alpha-amylase was applied to make more saccharification during the malting stage. Protease and amino acids, such as lysine, glutamic acid, and proline, were added prior to fermentation stage and the qualities of beer such as Brix, reducing sugar content, pH, and viscosity of the wort, were evaluated. The changes in the alcohol content, bubble stability, bitterness, and color of the beer were also investigated. Results showed that Brix, reducing sugar content, and viscosity of the wort were reduced, while the pH was increased in proportion to the rice powder content. It revealed that the liquefaction rate was decreased as the content of rice powder was increased. But the liquefaction rate was recovered by the addition of α-amylase. The alcohol content and bubble stability of beer were decreased while its bitterness and yellowness were increased in proportion to the rice powder content. While alcohol content, bitterness, and yellowness were recovered by the addition of protease, the bubble stability was reduced in spite of the use of protease. Other characteristics of the beer except yellowness color were recovered by the addition of glutamic acid. However, when lysine and proline were used, alcohol content and bitterness were recovered. The bubble stability and the turbidity of the beer were not improved although the amino acids were used. The rice beer quality was thus improved by the addition of amylase, followed by glutamic acid and protease.
가압 Steaming에 의한 볶음 찹쌀분말의 Molding
이승주,강준영,권영안,Lee, Seung-Ju,Kang, Jun-Young,Kwon, Young-An 한국식품과학회 1999 한국식품과학회지 Vol.31 No.1
가압 steaming에 의한 molding방법으로 볶음 찹쌀분말의 조립물을 제조하여 입자크기, 수중기압, steaming 시간이 조립물의 물성에 미치는 영향에 관하여 알아보았다. 입자크기 $80{\sim}115,\;15{\sim}170,\;170{\sim}250,\;250<mesh$인 볶음 찹쌀분말을 원반형(직경 48 mm)으로 molding하여 가압솥에 넣고 1.03, 1.25, 1.45 기압의 포화 수중기로 처리하고 최종 건조 과정을 통하여 조립물을 제조하였다. 조립물의 강도는 수중기압이 높을수록, 처리시간이 길수록, 미세입자의 크기가 작을수록 크게 나타났다. 조립성형물의 미세구조를 관찰한 결과 높은 수중기압과 작은 입자 크기의 조건으로부터 제조된 조립물에서 입자간의 경계가 불분명하게 되어 결착된 모양을 관찰할 수 있었다. 본 결과는 기존의 과립형태가 아닌 덩어리 형태의 볶음 곡류분말 조립물의 가공에 효과적으로 활용될 수 있을 것으로 기대된다. A molding of roasted glutinous rice powder by pressurized steaming was investigated in terms of steaming pressure and powder size. Roasted glutinous rice powders of $80{\sim}115,\;115{\sim}170,\;170{\sim}250$, and 250<meshes, respectively, were molded as a disc and steamed in a pressurizing steamer by 1.03, 1.25, and 1.45 atm, respectively. The molds were dried and their physical properties were investigated. Hardness of the dried molds increased with increase in steam pressure and steaming time, and decrease in the powder size. Tighter binding of powders resulted from higher steam pressure. Stronger mold of powders could be produced through the agglomeration by higher steam pressure, longer steaming time and smaller powder size.
현성기 ( Sung Ki Hyeun ),권영안 ( Young An Kwon ),이승주 ( Seung Ju Lee ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.2
The effects of rice adjunct on the quality attributes of beer were investigated. The results showed that the sweetness, reducing sugar content, and viscosity of beer were decreased while the pH was increased by the effect of rice content. This meant that the saccharification was not completed by the relatively reducing content of enzyme in malt, but it was recovered by the addition of α-amylase. The results showed that the additional α-amylase compensated for the reducing saccharification enzyme when the rice powder was added as adjunct. The alcohol content and the bubble stability in the beer were decreased while the bitterness and the yellowness were increased with increasing content of the rice powder. The turbidity of the beer also seemed to be increased with the rice content. Therefore, when the rice adjunct was added in beer brewing, the malt showed undesirable quality characteristics by decreasing saccharification enzyme but it could be improved by the addition of α-amylase.