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KMID : 0903519700130010105
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1970 Volume.13 No. 1 p.105 ~ p.109
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Studies on the quantitative changes of thiamin during Takju brewing
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Abstract
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Thiamin in the various materials which used for Takja braving was determined and its quantitative changes in the Takju mashes which were mashed with polished rice and wheat flour respectively using Nuruk only for the enzyme source, and with wheat flour and corn powder respectively using Nuruk and Koji, were checked at 24 hours intervals during the whole brewing period. The results obtained were as follows.
a) The thiamin contents in 100 grams of each materials were:
Polished rice 107.8γ Wheat Pour 185.0γ Corn powder 410.2γ Nuruk 347.4γ Koji of wheat flour 170.1γ Koji of corn powder 257.3γ
b) About 40 to 50 percent of thiamin in the polished rice, wheat flour and, corn powder were losed by steaming at 10 wounds for 50 minutes.
c) The quantitative changes of thiamin in the Takju meshes showed a similar tendency. Thiamin contents were decreased markedly during 2 days after mashing but thereafter, almost unchanged till the mashes were ripened. Its decreasing rates in tile two plots uses Nuruk and Koji wereless thaw those in the two plots used Nuruk only.
d) Approximately 6γ of thiamin was determined in 100 ㎖. of the ripened mash of the rice plot and 7.5γ in tire whet flour plot in the case of using Nuruk only. 12.4γ of thiamin was determined in 100 ㎖. of the ripened mash of the wheat flour plot and 15.4γin the corn powder plot in the case of using Nuruk and Koji.
e) It was assumed that 2.4 to 3.5γ of thiamin were contained in 100 ㎖. of finished Takju of the two plots used Nuruk only and 5 to 7γ in the two plots used Nuruk and Koji.
f) About 43.7γ of thiamin were determined in 100 grams of Takju cake of the rice plot and 56.1γ in the wheat flour plat used Nuruk only, and 81.4γ in the corn powder plot and 57.7γ in the wheat flour plot used Nuruk and Koji.
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