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배상면 한국미생물학회 1987 微生物과 産業 Vol.13 No.3
이글에는 다음과 같이 구성되어 있다. 1. 주류용 효소 2. 국내 주류제조용 효소 이용현황 3. 국내 주류공업과 관련한 효소개발 방향
배상면,김현진,오태광,고영희 한국산업미생물학회 1990 한국미생물·생명공학회지 Vol.18 No.3
During transportation and preservation of Takju, alcohol fermentation has continued to produce CO_2 from residual sugar and frequently spoiled owing to bacterial contaminants wich produce organic acids. The authors could preserve Takju for more than 50 days at room temperature by pasteurization without any changes of quality. For the optimal condition of pasteurization, fresh Takju was heated at various temperatures and times. D-Value of the Saccharomyces sp. which isolated from Takju collected at seoul area was 19 sec at 55Å. Non-spore forming bacterial contaminants, most of which known to cause acid-spoilage, were decreased when heated at 55℃ for 5 min. The optimal pasteurization condition of Takju was at 55℃ for 10 min. Spore forming bacterial contaminants, considered to be Bacillus sp., were not sterilized after pasteurized at the optimal condition. However, the sport-forming bacteria could not increse any more and also not cause increment of acidity during preservation even at room temperature for 50 days. Reducing sugar was increased during storage of Takju after pasteurization. This suggests that the residual glucoamylase in Takju is still active after pasteurizsation and keep sweet taste.
쌀과 전분을 이용한 증류식 소주의 급수 변화에 따른 수율 및 향미 연구
배상면,정수연,정익수,고현주,김태영 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.5
Various volume of water for the optimal brewing condition of the Korean distilled liquor produced by liquefaction of rice and corn starch was investigated Pilot brewings were carried out by the liquefaction of 5㎏ of rice and 10㎏ of corn starch with 150%, 200% and 250% of water regarding the amount of rice and corn starch. The pH, alcohol production and total acidity were normal during the fermentation process. The yield was proportional to the amount of water added and the highest yield was obtained by 250% of water addition without loss of quality. All the test results were not significantly different by the one-way ANOVA and Duncan's multiple range test at p<0.05 and the flavor profiles were also not different according to the amount of water added. As a result, 250% of water addition was the most economical and optimal brewing condition in this study.
[특집 : 술의 영양과 건강] 전통주의 우수성과 산업화 방안
배상면 한국식품영양과학회 1999 식품산업과 영양 Vol.4 No.1
The effect on the promotion of health by the proper drinking of traditional alcohols was presented. It was proved that proper extents of drinking reduce lethal rate and improve physical body condition. The anti- carcinogenic effect of traditional wine from K company was also revised. The destination of traditional wine approached by the use of unprecooked method was also suggested as one of various models which produce excellent products. The diversity for a future survival should be acquired by sterilized Takju, various traditional wines, Liquors, and Soju of wine remainder. The operation of traditional alcoholic museum was also revised.