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KMID : 0665419910060030245
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Korean Journal of Food Culture
1991 Volume.6 No. 3 p.245 ~ p.249
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Studies on th e Processing of Korean Traditional So - Ju, Jindo-Hongju
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Abstract
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This study was conducted to establish traditional manufacturing process of Hongju, a traditional spirit by traditional Kokja and Koji method based on different materials.
In the fermentation process, the changes of temperature, pH, total acid, alcohol, total sugar and microflora in mash were analyzed.
During the whole fermentation period, the temperature in mash made by Kokja method was reached to 30℃, and that of Koji method was reached 33℃.
There was no significant difference in pH by different treatments and the initial pH in Koji method was pH 6.0 and the final pH was 4.0. The content of total acid was higher in mash processed by Kokja method than that of Koji method.
Alcohol content was higher in mash processed by Koji method. The content of total sugar in all samples were reduced gradually according to progress of fermentation. Yeast populations in all samples were increased up to 6 days of fermentation and then decreased gradually. Lactic acid bacteria were increased until 3 days of fermentation and then decreased until the fermentation completed.
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