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한국 재래식 간장덧 발효시 대두 자숙 폐액 첨가가 젖산발효 촉진에 미치는 영향
최광수,최청,임무혁,최종동,정현채,김영호,이춘우 ( Kwang Soo Choi,Cheong Choi,Moo Hyeog Im,Jong Dong Choi,Hyun Chae Chung,Young Ho Kim,Choon Woo Lee ) 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.41 No.3
In order to evaluate the effects of addition of soybean boiling waste liquor (SBWL) and sugar and inoculation of the lactic acid bacteria and yeast starter culture in Korean traditional kanjang mash, three types of kanjang were prepared in a clay pot of 100 l volume and compared the characteristics of lactic acid fermentation. The mashing compositions of the types of kanjang were as follows: (1) control treatment mash was prepared with meju : 20% salt solution (1:4) and SBWL, (2) kanjang mash with 3.5% added sugar to the control type mash and (3) kanjang mash with 3.5% added sugar and inoculation of the lactic acid bacteria and yeast starter culture 35 days after mashing to the control type mash. (1), (2) and (3) of kanjang mash were found to be effective in increasing the lactic acid content and improving the organoleptic characteristics of kanjang. But the effect of yeast starter culture was not clear because osmophilic yeasts were inhibited by metabolite(acetic acid) produced by lactic acid bacteria. The lactic acid content of (1), (2) and (3) kanjang was 2.05, 2.38 and 2.91% respectively in 90 day-matured kanjang.
최광수(Kwang-Soo Choi),임무혁(Moo-Hyeog Im),최종동(Jong-Dong Choi) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.5
현대인의 기호에 맞는 대추차를 개발하기 위하여 최적 당도, 청탁도, 음용 적온, 혼탁도에 대한 식미검사를 실시한 결과를 요약하면 15~30%의 건조대추를 첨가하여 가용성 당류가 추출되어 평형에 도달되는 시간, 즉, “최적 자비시간”은 상압자비시 1.5시간이었고, 대추차의 식미검사결과 25%의 건조대추를 첨가하여 제조한 대추차가 가장 높은 점수를 얻었으나 20, 30% 첨가구와 유의차가 없었다. 청징대추차가 혼탁대추차보다 월등히 높은 기호도였고, 청징대추차에 각각 5%, 10% 및 20%의 대추과육 pulp를 첨가한 혼탁대추차는 pulp 첨가량이 많아질수록 기호도가 떨어졌으나 5% pulp 첨가대추차와 청징대추차간에는 유의차가 없었다. 청징대추차의 음용온도에 대한 기호도를 조사한 결과 5℃, 25℃ 및 80℃의 온도 중에서 5℃의 냉각 대추차가 가장 높은 점수를 얻었으나 각 구간에 유의차는 없었다. Sensory evaluation method was used to develop a type of jujube tea the organoleptic properties were evaluated with regard to the optimum sugar content, clarity, drinking temperature and fruit pulp content of the jujube tea. Clarified jujube tea extracted from 25% by weight of dry jujube fruits and 75% water was preferred to those from 15%, 20% and 30% jujube fruits although those from 20% and 30% were not significantly different at 5% level. In spite of the average acceptability score of cloudy jujube tea with 5% of added fruit pulp was not significantly different from that of clarified one, the more fruit pulp in the tea products the worse its acceptability. Cold jujube tea was preferred to warm and hot ones, but these were not significantly different.
한국 전통간장 제조시 맥아첨가방법이 간장의 성분과 식미에 미치는 영향
최광수 ( Choe Gwang Su ),권광일 ( Kwon Gwang Il ),이종구 ( Lee Jong Gu ),이륜경 ( Lee Lyun Gyeong ),최종동 ( Choe Jong Dong ),유문균 ( Yu Mun Gyun ),임무혁 ( Im Mu Hyeog ),김기주 ( Kim Gi Ju ),홍영표 ( Hong Yeong Pyo ),안영순 ( An 한국응용생명화학회 2003 Applied Biological Chemistry (Appl Biol Chem) Vol.46 No.3
Methods of adding barley malt as source of carbohydrates and enzymes in the production of kanjang in order to improve it`s tastes and qualities were investigated. Soybean meju, soybean-malt meju and soybean meju cum malt wat mashed with 20% salt brine in the ratio of 1 : 3 respectively, matured and analyzed the chemical compositions of the soy sauce mash samples for 150 days of maturing. Organoleptic evaluations for the matured soy sauce samples were done. The higher total nitrogen. TCA soluble nitrogen, O.D. at 500 nm, pure extract and lactic acid content could be observed with the toy sauce mash made of soybean-malt meju than those of contrail one from the beginning of the mashing throughout to the whole maturing period of 150 days. The higher the content of malt in the soybean-malt meju, the higher those content in the mash. But the lower content of those compositions in the soy sauce mash made of soybean meju cum malt than those in the contrast was found. The highest scores in all the sensory characteristics including 7.56 points, which were significantly different from that of contrast soy sauce 5% level, in overall palatability were obtained by the soy sauce made of soybean-malt meju added with 30% malt in the organoleptic evaluations.