Earticle

초록

영어

To increase the quality of Korean traditional yakju, we prepared seed cultures by fermentation at 20oC for 2 days after addition of 140% water, 3% nuruk and 1.5% yeast into cooked rice. After the 200% cooked rice, 120% water and 0.08% commercial saccharifying enzyme were added to seed cultures and fermented for 2 days at 20oC, wild ginseng was added and then further fermented for 5 days. Physicochemical properties of traditional yakju were investigated. Ethanol was produced (18.5%) by the addition of 1.2% wild ginseng. However, ethanol content was not increased by addition of microwave treated-wild ginseng and rice (either cooked rice or raw). The traditional yakju obtained by fermentation at 20oC for 5 days, after 90 sec of microwave treated-wild ginseng was added into main fermentation broth, showed good total acceptability and also contained 791 ppm saponin.

목차

Abstracts
 서론
 재료 및 방법
  원료
  담금 및 발효
  성분분석 및 관능검사
  Ginsenoside의 분석
 결과 및 고찰
  산양삼 첨가량에 따른 에탄올 함량의 변화
  증자와 무증자 발효 방법에 따른 에탄올 함량의 변화
  산양삼 첨가 방식에 따른 품질 변화
  산양삼 처리 시간에 따른 품질 변화
 요약
 문헌

키워드

저자

• 이대형 [ Dae Hyoung Lee | 경기도 농업기술원 작물개발과 ] Corresponding author
• 강희윤 [ Heui-Yun Kang | 경기도 농업기술원 작물개발과 ]
• 이용선 [ Yong-Seon Lee | 경기도 농업기술원 작물개발과 ]
• 조창휘 [ Chang-Hui Cho | 경기도 농업기술원 작물개발과 ]
• 김순재 [ Soon-Jae Kim | 경기도 농업기술원 작물개발과 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664