http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
최종동,임무혁,정현채,이춘우,김영호,최청,최광수 ( Jong Dong,Moo Hyeog Im,Hyun Chae Chung,Coon Woo Lee,Young Ho Kim,Cheong Choi,Kwang Soo Choi ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.5
This study was carried out to investigate the optimum mashing and maturing conditions for Korean traditional Kanjang(soy sauce) production and to reduce the fermentation period. The effects of maturing time of soy sauce mash, maturing temperature, salt concentration and the ratio of Meju to salt brine on the quality of Kanjang(total nitrogen, pH and color) were examined. Soy sauce pigments and about 90% of N constituents contained in soybean Meju(Koji) in soy sauce mash were degraded and solubilized into liquid portion (soy sauce) of the mash within five days of maturing at 30℃ with the mashing ratio(weight/volume) of 1 : 4 of soybean(as raw soybean) to 20% salt brine. No remarkable effects of soy sauce maturing temperature in the range of 5℃∼30℃ on the digestion and solubilization of N components and pigment extraction during five days of soy sauce mash maturing were observed. Optimum mashing salt brine concentration for the digestion and solubilization of N components and pigment extraction during soy sauce maturing at 30℃ were observed to be in the range of 15∼20%. The suitable mashing ratio of Meju to salt brine (wt./vol.) to match N content of the standards of identity of Korean traditional Kanjang(soy sauce) was found to be below 1 : 5.
한국 재래식 간장덧 발효시 대두 자숙 폐액 첨가가 젖산발효 촉진에 미치는 영향
최청,임무혁,최종동,정현채,김영호,이춘우,최광수,Choi, Cheong,Im, Moo-Hyeog,Choi, Jong-Dong,Chung, Hyun-Chae,Kim, Young-Ho,Lee, Choon-Woo,Choi, Kwang-Soo 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.33 No.2
재래식 간장의 맛을 개선하기 위하여 대두 자숙액, 당 및 젖산균과 효모를 접종하고 자연조건에서 발효시키면서 젖산발효와 알코올발효 효과를 조사하였다. 젖산균과 효모 접종구에서 젖산의 생성량이 2.91%로 가장 높았고, 그 다음이 간장 덧에 당만을 첨가한 구에서 2.38%, 대두 자숙액 만을 첨가한 대조구에서 2.05%로 나타나 모든구의 간장에서 젖산발효의 효과가 있었으나, 알코올은 모든 처리구에서 소량 검출되어 젖산균에 의해 생성된 초산 때문에 효모의 생육이 저해되어서 알코올발효 효과는 없는 것으로 나타났다. 기호도에서도 젖산균과 효모 접종구와 당 첨가구가 우수하였다. 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.
Bacillus subtilis DC - 2를 이용한 청국장 발효과정 중 맛성분 및 기호도의 변화
최웅규(Ung-Kyu Choi),손동화(Dong-Hwa Son),지원대(Won-Dae Ji),임무혁(Moo-Hyeug Im),최종동(Jong-Dong Choi),정영건(Yung-Gun Chung) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.5
본 연구는 색소 생성균 Bacillus subtilis DC-2로 청국장을 제조하여 그 품질을 분석하고, 관능검사를 통하여 시판되는 청국장의 품질과 비교함으로서 이 균을 이용하여 고품질의 청국장을 생산하기 위한 기초자료를 얻고자 수행되었다. 휘발성 유기산은 acetic acid의 함량이 높았다. 비휘발성 유기산 함량은 lactic acid가 가장 많았고 그 다음으로 oxalic acid와 citric acid였으며 tartaric acid는 검출되지 않았다. 유리당은 raffinose의 함량이 가장 높았고 발효 72~96 시간사이에 급격히 감소하였으며, 나머지 유리당은발효초기에 급격히 소비되어 감소되었다. 유리아미노산은 증자대두에 비해 발효 48시간째에 약 20배 가량 증가하였다. 고미성분은 leucine이 가장 많이 함유되어 있었다. 관능검사를 통해 시판 청국장과의 기호도를 비교한 결과, Bacillus subtilis DC-2균주로 제조한 청국장의 실제 제품화가 가능하였다. This study was conducted to produce the high quality of chunggugjang. The taste compounds of chunggugjang produced with Bacillus subtilis DC-2, pigment producing bacterium, were analysed, and palatability of chunggugjang was compared to that of commercial chunggugjang. Among the volatile organic acids, the content of acetic acid was contained more than any other volatile organic acid. The major nonvolatile organic acid was lactic acid, followed by oxalic acid and citric acid. Tartaric acid was not detected. In case of free sugars, raffinose was sharply decreased between 72 and 96 hours after fermentation. Free amino acid was increased to 20 folds at 48 hours after fermentation compared to that of steamed soybean. As a result of sensory test, it was founded that the chunggugjang fermented by Bacillus subtilis DC-2 was suitable to produce for commercial purpose.
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.