Manufacturing of Korean Barley Malt to be Improved the Enzyme Activity Using Ultrasound or Microwave

권영안,박기홍 (사)한국조리학회 2018 한국조리학회지 Vol.24 No.7

A variety of Korean barley were investigated to make malt. One of the major defects in the malt using Korean barley was small amount of enzyme activity. To improve the enzyme activity of Korean barley malt, new technologies such as ultrasound and microwave were used. The test varieties were three species such as Dahyang barley, 6-row barley, and Jinyang barley and Gwangmac barley, 2-row barley. The methods of malt production and quality test were established. Steeping time, protein and water contents, germinating power, loss, color, etc. were tested for the final selection. To apply the supplementary treatments to enhance the malting qualities, the selected variety, Dahyang, were rigorously tested with additional control, Gwangmac barley plus Jinyang. When ultrasound, an innovative technique, was employed, enzyme activity of the malt was primarily considered. As the treatment intensity and the treatment time of ultrasound increased, the enzyme activity increased. Gwangmac was pronounced in the effect of ultrasound. Microwave was also treated. The enzyme activity also increased with microwave treatment times. Therefore, when the new technology is treated in the emerging stage of manufacturing malt, the enzyme activity was largely increased.

海子(하이즈)와 한국 근·현대시의 정동적 조우 -보리/밭 이미지라는 공통을 매개하여-

윤종환 한중인문학회 2023 한중인문학연구 Vol.81 No.-

Since the poetry of Haizi(海子;hǎizi) has been introduced to Korea in the 2000s, researches on his poems so far have been proceeded mainly relying on the poet’s biographical facts -Haizi suicided when he was age of 25- and the historical and political context of the China that time. However, on top of pointing out the problem on poems as a property, which are subordinated to the author’s private product or reduced to the historical product of specific nation/country, this paper analyzes the way in which Haizi and Korean modern poetry encounter by focusing on the affect-images revealed as common to the each texts. The first step is digging into the images of barley. Poet Haizi is well-known for the author of ‘麥(barley)’ in the history of Chinese modern literature. Although there is no writer specialized in barley in Korea who responses 1:1 to Haizi, the poetic genealogy of barley have being constituted, including more than 15 monumental poets’ works. What all these works have in common is that barley is revealed as a major subject in each poems, but not by the poetic subject directly describing or making statements about barley, rather the affect arisen from the encounter between the subject and things surrounding barley field leads to the aesthetic achievement of the text. In these texts, the barley field is a topos for work, a source of life, and a place where its absence evokes human imperfections and pain. The subject, being faced of barley between the pendulum movement of fullness and deprivation, experiences a death drive, and the images are transferred to the process of living in the middle of life and death. The poetic subject sublimates the power of such transition into the potential for existence transformation and moves toward pursuing a desire for re-birth dialectically. Thus, the poetry is not subjugated to possession of neither the author or history of a country and may be continued the movement of re-genesis. 하이즈의 시가 2000년대부터 한국에 소개된 이래로 이에 관한 연구는 시인의 중대한 일대기적 사실―자살―과 당대 중국 문단의 역사·정치적 맥락에 의존해 진행되어왔다. 그의 시가 한국의 기형도, 허수경과 나란히 읽히는 비교문학 작업도 같은 맥락에서였다. 본고는 시가 작가의 고유한 사적 생산물로 예속되거나 특정 국가의 역사적 산물로 환원되는 소유화(所有化, being property)의 문제를 지적한 후, 시 텍스트에 공통(the common)으로 드러나는 정동(affect)과 그 이미지에 집중하여 하이즈와 한국 근현대시가 조우하는 방식을 분석한다. 분석은 보리(麥, barley) 이미지로부터 시작한다. 시인 하이즈는 중국 당대문학계에서 ‘麥’의 작가로 알려져 있다. 한국에는 이에 1:1로 대응하는 보리의 문인은 없지만, 김소월·이상화·김영랑·박두진·서정주·함형수·오장환·김수영·한하운·김남조·정현종·이성복·곽재구·김혜순 등 보리 시의 계보가 형성돼오고 있다. 이들 작품의 공통점은 시에 보리가 주요한 소재로 드러나지만, 시적 주체가 보리에 관한 직접적인 묘사나 진술을 하기보다는, 보리(밭)을 둘러싼 주체와 사물 간의 마주침에서 발생하는 정동이 텍스트의 미적 성취로 이어진다는 점이다. 비교 텍스트에서 보리밭은 삶을 영위하는 노동의 공간, 생명이 약동하는 근원인 동시에 그것의 부재로 하여금 인간의 불완전함과 고통을 환기하는 장소이다. 충만과 결핍의 진자운동 사이에 놓인 주체는 죽음충동(death drive)을 경험하고, 그 이미지는 생(生)과 사(死)의 중간지대를 살아내는 과정으로 이행된다. 시적 주체는 그러한 이행의 힘을 존재 변용의 잠재력으로 승화해내어 신생(新生)에의 욕망을 추구하는 데로 나아간다. 그리하여 시는 소유물로 환원되지 않고 갱생의 운동과 교호한다. 보리의 정동 이미지에 주목한 이 분석은 이후 아시아, 그리고 세계 비교문학 작업으로 확장될 여지가 충분하기에 연구의 가치가 있다.

한국산 6조 보리를 이용한 맥주 발효 Kinetics 특성

김지효,김지현,이승주,홍광원,권영안,박종철,김왕준 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.3

본 연구는 6조 보리를 이용하여 양조한 맥주의 발효 중여러 특성의 변화를 측정하여 6조 보리 맥주의 제품 가능성을 확인해 보았다. 실험은 2조 보리 1종과 6조 보리4종을 이용하여 제맥, 당화, 발효 공정을 통해 맥주를 제조하였으며, 제조 공정 중 발효 특성의 변화를 확인하였다. 발효 특성 항목으로 효모의 생육, 비중, 색도, 거품 안정성,free amino acid, 13개의 관능 속성 변화를 측정하였고, 최종 제품인 맥주의 알코올 함량, 쓴맛, 탁도, diacetyl을 측정하였다. 결과적으로 6조 보리인 다향이 2조 보리인 진양과 발효 kinetics 특성이 가장 유사하게 나타나 맥주 제조에 적합한 것으로 나타났다. Beers are made of malted barley, hop, yeast, and water where the barley malt is the main ingredient. There are two types of barleys, two-row and six-row barley. Two-row barley is principally used in large-scale beer brewing, whereas six-row barley is incorporated in small scale brewing (e.g., microbrewery). In this study, beers were prepared from five varieties of Korean barley1 two-row barley and 4 six-row barley, through malting, mashing, and fermentation processesBeer fermentation parameters, namely alcohol and diacetyl contents, turbidity, foam stability, free amino nitrogen(FAN), yeast viability, color, and sensory properties were kinetically studied. From a practical point of view, the beer made of Dahyang, one of the six-row barley malts, showed the highest sensory preferences.

Fermentation properties of beer produced from Korean two-row barley or malt (Gwangmaek) supplemented with Korean red ginseng extracts and Bokbunja (Rubus coreanus Miquel) juice

Park, Ji-Won,Kim, Ji Hyeon,Kwon, Young-An,Kim, Wang June Korean Society of Food Science and Technology 2019 한국식품과학회지 Vol.51 No.6

This study involved the production of specialty lager beers supplemented with Korean red ginseng extracts or Bokbunja (Korean black raspberry, Rubus coreanus Miquel) juice. The effects of the Korean red ginseng extracts or Bokbunja juice on the specific gravity, pH, yeast viability, free amino nitrogen content, reducing sugar content, color, alcohol content, turbidity, and sensory evaluation were evaluated. The alcohol content of the beers containing the extracts or juice were within the standard alcohol amounts (3.63-4.0%, v/v). The pH values of the three samples containing Bokbunja juice were lower than that of the control values. The sensory evaluation showed that the addition of Bokbunja juice was superior to the ginseng extracts, and the optimal addition time was before or after the secondary fermentation. These data indicate that the flavor and odor of the Bokbunja juice are more persistent than that of the ginseng extracts.

식품산업 발전사 - 국내 맥주 양조사

김귀두(Gwidoo Kim) 한국식품과학회 2020 식품과학과 산업 Vol.53 No.2

During the Japanese colonial period, Japanese brewing companies established 2 breweries in Korea, and brought in malting barley seeds, began trial cultivation in near Daejeon area and Jeju Island, and cultivated hops in Hyesan, Hamgyeong-do. In 1933, Chosun Brewery Co. Ltd. and Showa-Kirin Brewery Co. were established in Yeongdeungpo by Japan and these 2 breweries became the birthplace of today’s Hite Brewery and Oriental Brewery. Oriental Brewery tried to cultivate hops and malting barley in Korea, and once self-sufficient but now hops depend on imports, and production of domestic malting barley is about 5% of demand. Beer was only about 5% of domestic alcohol consumption in the early 1970s, but now occupies more than 50% and became the most popular alcoholic drink in Korea. Recently various beers are imported from the world, and many craft breweries serving variety of beers to consumers, thus Korean enjoy heyday of the beer culture.

Fermentation properties of beer produced from Korean two-row barley or malt (Gwangmaek) supplemented with Korean red ginseng extracts and Bokbunja (Rubus coreanus Miquel) juice

박지원,권영안,김왕준 한국식품과학회 2019 한국식품과학회지 Vol.51 No.6

This study involved the production of specialty lager beers supplemented with Korean red ginseng extracts or Bokbunja (Korean black raspberry, Rubus coreanus Miquel) juice. The effects of the Korean red ginseng extracts or Bokbunja juice on the specific gravity, pH, yeast viability, free amino nitrogen content, reducing sugar content, color, alcohol content, turbidity, and sensory evaluation were evaluated. The alcohol content of the beers containing the extracts or juice were within the standard alcohol amounts (3.63-4.0%, v/v). The pH values of the three samples containing Bokbunja juice were lower than that of the control values. The sensory evaluation showed that the addition of Bokbunja juice was superior to the ginseng extracts, and the optimal addition time was before or after the secondary fermentation. These data indicate that the flavor and odor of the Bokbunja juice are more persistent than that of the ginseng extracts.

초음파와 효소처리가 국산 6조맥의 당화에서 환원당 생성에 미치는 영향

김혜진 ( Hye Jin Kim ),김지현 ( Ji Hyun Kim ),이승주 ( Seung Ju Lee ),김왕준 ( Wang June Kim ),권영안 ( Young An Kwon ),홍광원 ( Kwang Won Hong ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.1

국산 6조맥 다향 맥아를 이용하여 맥즙을 제조하기 위한 당화 공정에서 초음파와 효소처리가 환원당의 생성에 미치는 영향을 조사하였다. 전통적인 방법으로 당화시킨 맥아의 환원당 생성량은 약 41.5mg/mL 이었다. 초음파(400 watt)와 amyloglucosidase(50 U)를 각각 처리한 경우 전통적인 당화방법에 비해 추출된 환원당의 양은 모두 15% 증가하였으며 당화시간도 115분에서 70분으로 단축되었다. 초음파와 amyloglucosidase를 동시 처리하였을 경우 환원당의 양은 전통적인 방법에 비해 17% 증가하였다. The effects of ultrasound and enzyme treatments on reducing sugar production from Korean 6-row barley Dahyang during the mashing process of brewing were studied. The concentration of reducing sugar produced by the traditional method was 41.5 mg/mL. The treatment of both the ultrasound at 400 W and amyloglucosidase (0.1 U/mL) increased the reducing sugar concentration produced in the mashing process by 15% compared to the traditional method. In addition, both treatments reduced the total mashing time from 115 min to 70 min. The combination of ultrasound and amyloglucosidase treatment increased the reducing sugar production yield by 17% during mashing, in comparison with the traditional method.

초음파와 효소처리가 국산 6조맥의 당화에서 환원당 생성에 미치는 영향

김혜진,김지현,이승주,김왕준,권영안,홍광원 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.1

The effects of ultrasound and enzyme treatments on reducing sugar production from Korean 6-row barley Dahyang during the mashing process of brewing were studied. The concentration of reducing sugar produced by the traditional method was 41.5 mg/mL. The treatment of both the ultrasound at 400 W and amyloglucosidase (0.1 U/mL) increased the reducing sugar concentration produced in the mashing process by 15% compared to the traditional method. In addition, both treatments reduced the total mashing time from 115 min to 70 min. The combination of ultrasound and amyloglucosidase treatment increased the reducing sugar production yield by 17% during mashing, in comparison with the traditional method.

Determination of acrylamide content of food products in Korea

John Wiley Sons, Ltd. 2006 Journal of the science of food and agriculture Vol.86 No.15

<P>Acrylamide (AA) contents of commercial market-purchased foods and of traditional home-cooked Korean foods were investigated. The effect of cooking method on AA amount in potatoes was also studied. AA contents of roasted barley and corn ranged from 116 to 449 µg kg<SUP>−1</SUP> and of chips ranged from 12 to 3241 µg kg<SUP>−1</SUP>, representing a very high variation in AA contents among tested samples. Lower levels of AA were found in wheat flour chips compared to potato chips. AA contents of ramen noodles were below 37 µg kg<SUP>−1</SUP>, whether they contained potato starch or not. The AA contents of Korean home-cooked oil fried foods increased in the following order: yakwa < whole deep-fried sea tangle < ground and deep-fried lotus root < ground and pan-fried lotus root < French fries < ground and pan-fried potato. Lotus root and garlic also had the potential to produce AA during cooking. Pre-treatment such as grinding, boiling, freezing and thawing increased the AA formation in oil-fried potato. Temperature was more influential than time on AA formation during deep-oil frying. Removing water-soluble fractions reduced AA content of cooked potatoes. Copyright © 2006 Society of Chemical Industry</P>

Honam Agricultural Research Institute, NICS, RDA, and BaYMV Resistance

Jong-Nae Hyun,서덕영,김순철,김현태,권일찬,박동수,Sang-Ik Han,Jong-Rae Kang,Jong-Min Ko,Sea-Gye Lim,Dae-Ho Kim,Chang-Yong Yoon,Sung-Taeg Kim,Sae-Jung Suh 한국육종학회 2006 한국육종학회지 Vol.38 No.1

A new malting barley variety, Hopum, was developed from the cross between Sacheon 6 and Misato Golden at thenated as Milyang114. It showed good agronomic performance in the regional adaptation yield trials (RYT) from 2001 to 2003 andwas released with the name of Hopum having BaYMV resistance. The average heading and maturing dates of Hopum were April15 and May 21, which were same and 2 days earler than Jinyang, respectively, at the regional adaptation yield trials (RYT).Hopum had longer culm length (84 cm), more spikes per m2paddy field condition. It showed resistance to BaYMV in regions of Naju, Jinju, Milyang and moderately resistance in Iksan. How-ever, the response mode of Hopum to other environmental stresses was similar to Jinyang. The yield potential of Hopum in theregional adaptation yield trials (RYT) was about 5.28 MT/ha in paddy fields, which was about 20% higher than Jinyang. While inincluding high grain assortment, low protein content, and germination energy, high malt extract and friability and short filtrationspeed. The Kolbach index and diastatic power of Hopum were better than those of Jinyang.