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KMID : 0379119770050010021
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Korean Journal of Mycology
1977 Volume.5 No. 1 p.21 ~ p.26
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Studies on the Takju brewing with polished Barley
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정기택/Chung, Ki Taek
최경환/김덕치/서보인/Choi, Kyoung Hwan/Kim, Duck Chi/Seo, Bo In
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Abstract
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Studies on the brewing of Takju with polished barley was carried out.
The results obtained ane 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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