The Korean Journal of Mycology (한국균학회지)
- Volume 5 Issue 1
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- Pages.21-26
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- 1977
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- 0253-651X(pISSN)
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- 2383-5249(eISSN)
Studies on the Takju brewing with polished Barley
대체원료(代替原料)(보리쌀)를 이용(利用)한 탁주 제조(製造)에 관(關)한 연구(硏究)
- Choi, Kyoung-Hwan (Technical Research Institute of Tax office) ;
- Kim, Duck-Chi (Technical Research Institute of Tax office) ;
- Seo, Bo-In (Technical Research Institute of Tax office) ;
- Chung, Ki-Taek (College of Agriculture, Kyoung-Pook National University)
- Published : 1977.06.30
Abstract
Studies on the brewing of Takju with polished barley was carried out. The results obtained and as follows. 1. Polished barley koji was not available because of low acidit production. 2. No significant differences of Takju quality observed among treatments of polished barley, but barleyflour Takju was remarkably inferior to other materials originated Takju in quality and color. 3. Yield per compressed barley Takju was higher than that of other type of materials. 4. The most desirable enzyme sources ratio in the brewing with polished barley were koji 20-30%, Kokja 2.5%, bunkuk 2% respectively. 5. This results indicates that Takju berwing with polished barley is possible.
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