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 : 윤인화(In-Wha Yoon) (검색결과 3 건)
- 무료
- 기관 내 무료
- 유료
-
-
누룩 미생물의 문헌적 고찰 (1945년 이전을 중심으로)
유대식(Tae-Shick Yu),김현수(Hyun-Soo Kim),홍진(Jin Hong),하현팔(Hyun-Pal Ha),김태영(Tae-Young Kim),윤인화(In-Wha Yoon) 한국식품영양과학회 1996 한국식품영양과학회지 Vol.25 No.1
누룩은 생소맥을 조분쇄하여 물로 혼합시켜 자연적으로 공지중의 여러 종류의 미생물을 배양시켜 만들었다. 그러므로 누룩에는 많은 종류의 사상균, 효모와 세균이 증식하였다. 누룩의 당화력은 원료 생소맥의 당화력과 대부분의 사상균의 당화력과 일부의 세균성 당화력에 기인하며, 발효력은 누룩효모와 극소수의 사상균에 의하여 이루어지고 있다. 1945년 이전까지 누룩으로부터 12속 59종의 사상균이, 8속 29종의 효모와 4속 16종의 세균이 분리되었다. 누룩사상균은 Aspergillus 속이 주종을 이루었고 Rhizopus속, Absidia속, Mucor속의 순으로 분포하고 있었고, Aspergillus속과 Rhizopus속은 중요한 누룩 당화균으로 작용하였다. 누룩의 대표적 효모는 Saccharomyces cerevisiae이며, 이 균이 알코올 발효에 가장 큰 역할을 담당하며 Saccharomyces coreanus도 전통 민속주인 탁주와 약주의 발효력에 깊이 관여한다고 사료된다. 누룩 중에 증식하는 세균은 양조학상 특별한 역할을 담당하지 않지만 Bacillus속과 젖산세균이 많이 분리되었으며, 젖산세균은 담금 초기에 pH의 안정화에 기여할 수 있다고 추측할 수 있다. Microorganisms are used beneficially in the food industry. Many different microorganisms also involved in traditional Korean Nuruk production. Until 1945, 59 fungal species from 12 different genus, and 29 yeast species from 8 different genus, and 16 bacterial species from 4 different genus were isolated and identified from Nuruk. Traditional Korean Nuruk consists of unboiled raw barley and various grains. They are grounded to paste and moistened and naturally inoculated by airborne microorganisms. Therefore, many kinds of microorganism such as fungi, yeast, and bacteria grow in Nuruk. Most fungi and raw grain in Nuruk produce amylases which represent saccharifying activity of Nuruk ; alcohol fermentability is mainly due to yeast and some species of fungi. Dominant species of Nuruk fungi were Aspergillus, Rhizopus and Absidia, and Mucor was found in less frequency. Aspergillus and Rhizopus were known to play import roles in the saccharification of Nuruk. Saccharomyces cerevisiae contributing to alcoholic fermentation grew on the surface of Nuruk. It seems that Saccharomyces coreanus is closely correlated with the alcoholic fermentation of traditional Korean Takju and Yakju brewing. Nuruk's bacteria were probably not considered as important microorganisms in traditional Korean liquor fermentation, even though Bacillus and lactic acid bacteria were continually isolated from Nuruk. The lactic acid bacteria seemed to play an important role in pH adjustment in the early brewing stage.
-
尹仁和 中央大學校 食糧資源硏究所 1995 食糧資源硏究所 論文集 Vol.7 No.1
In order to prospect the future of the storage, processing and uses of vegetables which have the important proportion on the table as the essential side-food, the present situation on the demand and supply of them, and the problems derived from the their freshness keeping, processing and using techniques were surveyed. The total production of vegetables in this country was 9,222,000 tons in 1994, of which the proportion of chinese cabbage was the highest with 2,502,000 tons; and the productions of radish, pepper, ginger and onion were 1,460,000, 176,000, 362,000 and 541,000 tons, respectively. Especially, the vegetable produced from the established houses have highly increased in 1994. The recent amount of the improted vegetables has greatly surpassed the exproted with 152.3 million bollar compared to 79 million bollar of the imported in 1994. As one of the freshness keeping techniques of the vegetables, the precooling method can extend the fressness about 2 to 4 times longer than the general method, in which the body temperature of the vegetables after harvest was reduced directly down to 3∼4℃ from 25∼30℃ by using cooled air circulation and vacuumed cooling treatment. In the case that vegetables were had to be dried as one of the processing methods, the heating methods with SO₂at below 70℃ has been able to enhance the vegetable quality. In the Kimchi and salting processing which have the important gravity in our country's side-food, lots of problems including the stable supply of the raw material, the longer period preservation technique and the standardization shemes of processing machine as well as their products were brought forward. And further studies were required to solve the problems. In order to elavate the additive value of the vegetables, it was finally suggested that the more advanced studies not only on the fundamental but applicable techniques be carried out.
ScienceON
DBpia연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
