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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 27, Issue 6 - Dec 1995
Volume 27, Issue 5 - Oct 1995
Volume 27, Issue 4 - Aug 1995
Volume 27, Issue 3 - Jun 1995
Volume 27, Issue 2 - Apr 1995
Volume 27, Issue 1 - Feb 1995
Selecting the target year
Development of Definition of Parameters and Reference Scales for Texture Profiling of Frankfurter Sausages
Kim, Hye-Young ; Lee, Mi-Gyung ; Jang, Kyung-Ah ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 1~5
The texture profile of frankfurter sausages was carried out by comparing the domestic(A) and imported(B) products. Fourteen character notes were identified: elasticity, surface moisture, surface smoothness, center hardness, skin toughness, cohesiveness, denseness, chewiness, moisture release, cohesiveness of mass, lumpiness, graininess, skin separation, and oiliness. Reference scales and the
point numerical scaling method were also established. Panelists evaluated sausage A harder than the sausage B. It had higher skin separation and elasticity scores requring more chewing. Sausage B had lower surface moisture and cohesiveness of mass, but higher moisture release and graininess. Panelists commented that the sausage B were oilier but had milder tastes.
Isolation and Purification of Chitin from Shrimp Shells by Protease Pretreatment
Ryu, Beung-Ho ; Lee, Sang-Hoon ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 6~10
Chitin was prepared from Solenocera prominentis by deproteinization pretreatment of Neutrase. The optimal enzyme concentration of neutrase, pH, and temperature on deproteinization were 3.0 mg/ml, pH 6.0 and
as indicated by the minimum protein remaining on the chitin. The residual protein, the degree of deacetylation, Ca and P content in chitin prepared from Solenocera prominentis were similar with commercial chitin. The molecular weight was
dalton and the yield of chitin was 25.8%.
Effect of Salt Concentration on Tongchimi Fermentation
Moon, Sung-Won ; Cho, Dong-Wuk ; Park, Wan-Soo ; Jang, Myung-Sook ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 11~18
Effect of Inhibitor on Lipoxygenase Inactivation in Soybean Homogenates
Im, Hyo-Sig ; Cho, Young-Hun ; Rhee, Chong-Ouk ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 19~24
The effect of several inhibitors such as ascorbic acid on the lipoxygenase in soybeans known to catalyze reaction resulting in racid off-flavors was examined in the soybean homogenates by the oxygen electrode method. Among 8 compounds added at homogenizing process, 10 mM ascorbic acid inhibited lipoxygenase-1 and lipoxygenase-2/3 activities to 41.7 and 49.8%, respectively. Inactivation of lipoxygenase-2/3 was highly accelerated by homogenization for 15 min at room temperature, so the activity was inhibited 70.8% comparing with the homogenization of 3 min. When soybean homogenates with 10 mM ascorbic acid was stored at
for 72 hrs, lipoxygenase-2/3 activities lowered to 52.8% whereas L-1 activities lowered to 15.8%. Since it is reported that lipoxygenase-2 is responsible for the off-flavor of soybean products, the inhibitory effect of ascorbic acid among several inhibitors investigated might be useful in soybean processing.
The Changes in Organic Acids and Fatty Acids in Kochujang Prepared with Different Mashing Methods
Chun, Myung-Sook ; Lee, Taik-Soo ; Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 25~29
Organic acids and fatty acids of four different Kochujang prepared with different mashing methods were determined by HPLC and GC. Citrate, malate, lactate, succinate, formate, oxalate and acetate were identified. Citrate was found as a major organic acid (
mg%) followed in decreasing order by lactate and malate. Total organic acid content of Meju Kochujang was the highest at the initial fermentation time, while that of koji Kochujang was higher than any other one after 90 days of fermentation. There was a little change of total acid among the treatments. Oleic acid was a major fatty acid (
) during the fermentation of Kochujang. There was no significant change of fatty acids during the fermentation and among the treatments.
The Improvement of Corn Starch Isolation Process by Gamma Irradiation
Byun, Myung-Woo ; Kang, Il-Jun ; Kwon, Joong-Ho ; Lee, Soo-Jeong ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 30~35
Gamma irradiation was applied to non-glutinous and glutinous corns for improving starch isolation process. No significant changes in proximate composition of corn grains were observed by gamma irradiation. Irradiation at 1 and 5 kGy was effective for sterilizing all contaminated microorganisms of non-glutinous and glutinous corns, respectively. The moisture-uptake rate constants were increased in proportional to the steeping temperature and applied irradiation dose level. The irradiation efficacy on water absorption properties was also recognized in the corns stored for six months at room temperature. The combined use of gamma irradiation with sulfur dioxide solution was very effective for reducing steeping time. The starch yield gradually increased as irradiation dose levels increased. At 2 kGy, the sarch yield of non-glutinous and glutinous corns increased by 38% and 27%, respectively. No significant difference in Hunter's color value was observed between the starches isolated from nonirradiated and irradiated corn grains.
Carbohydrates Analyses of Korean Yam(Dioscorea) Tubers
Chung, Hae-Young ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 36~40
Yam(Dioscorea) tubers were used as one of the dietary starches in Korea, China and Japan because of its characteristic properties. Yam tubers were powdered after freeze drying the sliced tubers to investigate carbohydrates. Chemical properties such as proximate components and carbohydrates were studied using three varieties of Korean yams, namely. D. batatas, D. aimadoimo and D. japonica. The proximate components of yam tubers showed that the major components of Korean yam tubers were carbohydrates and moisture. The main components of free sugars in yams were identified as fructose, glucose, sucrose and maltose. In addition to these four sugars, there were two unidentifiable peaks whose areas are too big to ignore. These results were obviously different from other reported data of free sugars in yams. The main components of total sugars were mannose and glucose.
Changes of Linolenic Acid Content and Reactivity during Partial Hydrogenation of Soybean Oil with and without Lecithin
Kwon, Hye-Soon ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 41~46
Changes of fatty acid composition and reaction rate were investigated according to reaction condition during partial hydrogenation reaction of soybean oil until its iodine value decreased from 134 to 110. The reaction conditions were varied in the range of from
of temperature, from 1.3 atm to 4.2 atm of pressure and from 0.005% to 0.1% of nickel concentration as catalyst. Lecithin was added in soybean oil to investigate the change of reaction rate. The result of addition of lecithin showed that reaction rate decreased to from 2 to 6 times in comparison with non-additive system.
Preparation and Characteristics of Yogurt from Milk Added with Soy Milk and Brown Rice
Jeoun, Ki-Suk ; Kim, Youn-Jung ; Park, Shin-In ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 47~55
New type yogurts were prepared by fermenting whole milk containing soy milk and/or brown rice with single or mixed culture of 4 types of lactic acid bacteria(Lactobacillus acidophilus, Lactobacillus bulgaricus, Leuconostoc mesenteroides, Streptococcus thermophilus). The curd yogurts were evaluated by acid production (pH, titratable acidity), number of viable cell, keeping quality and sensory property. Addition of soy milk and brown rice markedly stimulated the acid production and propagation of lactic acid bacteria, and slightly increased the Brix degree. Among the organisms tested, the mixed culture of Leuconostoc mesenteroides and Streptococcus thermophilus produced the highest amount of acid, and that of Leuconostoc mesenteroides and lactobacillus acidophilus showed the highest number of viable cell counts. When curd yogurt added with soy milk and brown rice was kept at
for 15 days, its keeping quality was relatively good. The sensory evaluation showed that the curd yogurt containing soy milk and brown rice slightly reduced the texture property and overall acceptability comparing with milk yogurt.
Changes in Microflora and Enzyme Activities of Traditional Kochujang Meju during Fermentation
Park, Jong-Myon ; Oh, Hoon-Il ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 56~62
This study was designed to investigate the changes in microflora and enzyme activities of traditional kochujang meju during fermentation for 60 days. The pH of meju decreased continously up to 40 days of aging and then increased slightly thereafter, while the change in titratable acidity showed the opposite trend to that of pH. The viable cell count of aerobic bacteria increared gradually for up to 40 days of fermentation and then decreased slightly thereafter, while that of molds and yeasts showed a rapid increase up to 40 days of fermentation and then leveled off.
activity increased slightly for up to 40 days of meju fermentation and then stabilized. On the other hand,
and glucoamylase activities did not show a significant change for up to 20 days of fermentation and then increased rapidly at 40th day of fermentation. Acidic, neutral and alkaline protease activities increased sharply up to 40 days of aging and then decreased significently at 60th day of fermentation. These results suggest that meju fermented for 40 days had the highest quality in terms of the number of microflora and enzyme activity.
Proximate Composition and Microbial Content Change of Broiler Waste Silage by Mixing with Wheat Bran and Oven-drying
Cha, Sang-Hyup ; Cho, Jae-Huy ; Chung, Kun-Sub ; Chang, Pahn-Shick ; Yi, Young-Hyoun ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 63~67
Broiler processing waste(offal) was homogenized and treated with the combination of acids. The offal was autolyzed(ensiled) at
for 72 hrs and analyzed for pH and fatty acid profile. The proximate composition and microbial content change of the autolyzed offal by mixing with wheat bran and ovendrying were evaluated. The initial pH value of the homogenized offal, 6.52 came down to 2.75 within 5 min after acidification and increased silightly to
during autolysis. The proximate composition and fatty acid profile of the autolyzed offal were not substantially different from the unautoylzed offal. However, the log CFU(colony forming units)/g of total plate counts and fungal counts decreased from 7.45 and 7.11 to 3.39 and 2.03 after autolysis, respectively.
Extraction Yields of Hizikia fusiforme and Aloe vera Linne by Supercritical Carbon Dioxide and Antimicrobial Activity of their Extracts
Lim, Sang-Bin ; Kim, Soo-Hyun ; Ko, Young-Hwan ; Oh, Chang-Kyung ; Oh, Myeong-Cheol ; Ko, Yong-Gu ; Park, Che-Seok ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 68~73
Extraction yields of Hizikia fusiforme and Aloe vera Linne by supercritical carbon dioxide(
) with and without ethanol as a cosolvent, and antimicrobial activities of the extracts against Escherichia coli, Bacillus subtilis, Saccharomyces cerevisiae and Alternaria sp. were determined. Both yield and solubility of the extracts from Hizikia fusiforme and Aloe vera Linne by
with ethanol were two times greater than those by only
. All of the extracts demonstrated antimicrobial activities in the decreasing order of bacteria, yeast and fungus. The extracts by
with ethanol showed almost the same degree of microbial growth inhibition as those by only
. Based upon these data, it was speculated that the components soluble in nonpolar solvent might be more responsible for the antimicrobial activity.
Antimicrobial Activity of Autoclaved Cabbage Juice
Han, Duck-Chul ; Kyung, Kyu-Hang ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 74~79
Autoclaved juices of common vegetables including cabbage were growth inhibitory to various microorganisms. Sensitivity of microorganisms to antimicrobial action of autoclaved vegetable juices was different depending on microbial strains. Lactic acid bacteria and Gram negative bacteria were less sensitive while non-lactic Gram positive bacteria and yeasts were very much sensitive to antimicrobial action of autoclaved cabbage juice(ACJ). Staphylococcus aureus and Candida utilis whose growth were completely inhibited in ACJ could grow in ACJ diluted with distilled water. This suggests that microorganisms were not able to grow in ACJ because of growth inhibitory compounds produced during heating but not because of the lack of nutrients. Cabbage juice heated at
for up to 30 min was not inhibitory while that heated at
for 5 min was. Heating temperature was an important parameter in generating growth inhibitory compound in heated cabbage juice.
Antioxidative Activity and Physiological Activity of Some Korean Medicinal Plants
Kim, Hyun-Ku ; Kim, Young-Eon ; Do, Jeong-Ryong ; Lee, Young-Chul ; Lee, Boo-Young ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 80~85
After solvent extraction of 28 domestic cultivated medicinal plants using methylene chloride, 1000ppm of extracts were added to linoleic acid to compare antioxidative activities. Although their magnitude was somewhat different, all extracts showed the antioxidative activities. Antioxidative activity of Scutellariae baicalensis extract was similar to that of BHA. Antioxidative activity of Paeonia moutan and Liriope platyphylla extracts was lower than that of Scutellariae baicalensis. When Scutellariae baicalensis was extracted with 9 solvents which have a different polarity, the extraction yield and antioxidative activity generally increased with increasing polarity. The nitrite-scavenging effects, electron donating abilities(EDA) and anti-complementary activities were determined.
Changes in Functional Properties of Alginic Acid by Enzymatic Degradation
Joo, Dong-Sik ; Lee, Jung-Suck ; Cho, Soon-Yeong ; Shin, Sung-Jae ; Lee, Eung-Ho ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 86~91
In order to expand the utility of alginic acid in the food industry, we have investigated to prepare low viscous alginic acid using a method for degradation of alginic acid with the enzyme system of Vibrio sp. AL-145. The enzyme showed maximum activity at pH 8.0 and
, and was stable in the pH range 7.5 to 8.5 and at temperature up to
, and 0.5M NaCl needed for the enzyme activity. The viscosity of alginic acid decreased with the reaction time courses regardless of alginic acid and enzyme concentration, and 90% of viscosity decreased with 60 min of reaction time, but the changes of reducing sugar not exhibited. The soluble concentration of partially degradated alginic acid(PDA) in water was about 10%(w/v), and adsorption capacity of
ion increased with increasing the concentration of PDA. The alcohol concentration on precipitation of PDA was higher than Na-alginic acid.
Inhibiory Effect of Novel Flavan-3-ol isolated Theobroma cacao L. Husk on Glucosyltransferase
An, Bong-Jeun ; Kwon, Ik-Boo ; Choi, Chung ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 92~96
In the course of our studies, novel flavan-3-ol structure isolated from Theobroma cacao L. husk was established by the thiolysis, desulfurization and spectroscopic method. The structure was identified for cinnamtannin A-2 containing the tetrameric epicatechin and molecular weight was  by FAB-MS negative ion. The inhibitory effect on the glucosyltransferase activity was investigated. Cinnamtannin A-2 showed complete inhibition at 0.03 mM and inhibited on the glucosyltransferase noncompetitively. The hydroxyl group of flavan-3-ol was supposed to be the essential element for inhibition on the glucosyltransferase.
Stability of Naphthoquinone Pigments Isolated from the Roots of Lithospermum erythrorhizon by Various Temperatures and Metal Ions
Chung, Mi-Sook ; Lee, Mie-Soon ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 97~100
The pigments of acetylshikonin and isobutylshikonin isolated from the roots of Lithospermum erythrorhizon were determined over a period of storage for their stabilities influenced by temperatures and metal ions. In dark condition, both pigment solution were unstable at 488 and 560 nm; alcoholic solutions of acetylshikonin pigment were stable at
for 1 hour, but isobutylshikonin showed severe discoloration within 1 hour at
. Buffered solutions of acetylshikonin tended to be discolored with the addition of
, while those of isobutylshikonin with
. These studies indicated that acetylshikonin and isobutylshikonin can be used in foods as the natural colorant under selected conditions in case of considering storage temperature and metal ions.
Comparative Tests on the Acid Tolerance of Some Lactic-Acid-Bacteria Species Isolated from Lactic Fermented Products
Sim, Jae-Hun ; Oh, Se-Jong ; Kim, Sang-Kyo ; Baek, Young-Jin ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 101~104
We isolated sixty lactic acid bacteria(LAB) from lactic fermented products. Among 60 isolates of LAB, 30 isolates were identified as Lactobacillus casei ssp.(5 strains), Lactobacillus acidophilus(2 strains), Lactobacillus delbrueckii ssp. bulgaricus(6 strains), Lactobacillus plantarum(4 strains), Streptococcus salivarius ssp. thermophilus(11 strains), and Streptococcus faecalis(2 strains). The acid tolerance and bile resistance of 30 LAB were determined. Because the acid tolerance was affected by the initial cell concentrations, the analysis of covariance could be used to remove the effect of initial cells on acid tolerance when testing for differences in acid tolerance among six species. Viability of LAB under acidic condition, pH 3 for 2 hours at
, was significantly different among the species. L. casei and L. acidophilus strains showed great viability, but L. bulgaricus and S. thermophilus strains were very weak in acid tolerance.
Relationship between Molecular Structure of Rice Amylopectin and Texture of Cooked Rice
Kang, Kil-Jin ; Kim, Kwan ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 105~111
The relationship betwwen the molecular structure of amylopectin and the texture of cooked rice was investigated using Korean rice [3 varieties of Japonica type and 3 varieties of Tongil type(Japonica-Indica breeding type)]. The molecular structure of rice amylopectin was polymodal and distributed A chain of
12.4, short B chain of
20.6, B chain of
26.3, long B chain of
45 and super long chain of above
55. The super long chain of amylopectin was composed of long linear chain with poorly branched chain. Also, the super long chain of amylopectin showed positive correlated with average chain length, inherent viscosity and
, but negative correlated with
of iodine reaction of amylopectin. The structural properties of amylopectin in Japonica type were different from those of amylopectin in Tongil type. In relationship between molecular structure of amylopectin and texture of cooked rice, the average chain length, inherent viscosity,
limit and super long chain of amylopectin was showed a positive correlation with hardness, but a negative correlation with adhesiveness of cooked rice. The long chain of rice amylopectin is the less, the eating quality of cooled rice was the better. These results suggest that the molecular structure of rice amylopectin could be responsible for the texture of cooked rice.
Quality Changes of Commercial Kimchi Products by Different Packaging Methods
Hong, Seok-In ; Park, Jin-Sook ; Park, Noh-Hyun ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 112~118
The effect of various packaging methods on kimchi quality was investigated in order to develop the packaging techniques for preventing commercial kimchi products from inflation and explosion, due to fermentative gas evolved during storage and distribution. Kimchi was packaged in different methods; 1) atmospheric packaging(AP), 2) check valve packaging(CV), 3) double packaging(DP), and 4) vacuum packaging(VP). The quality of kimchi during storage at
was evaluated in terms of gas composition, free volume, pH, titratable acidity color index and sensory properties. The gas composition inside packages showed different curves according to the packaging methods. Due to fermentative gas accumulation in both AP and CV,
concentration increased by 2 stepwise pattern, while
, concentration decreased exponentially. In DP,
concentration remained constant, but
concentration increased by 2 stepwise pattern and then decreased. In contrast, VP produced low
concentrations only at the end of storage. The free volume in both AP and CV showed typical sigmoidal curves similar to
concentration changes. It remained constant in DP, but started to increase at the late stage of storage in VP. There was no significant effect of packaging methods on pH changes of kimchi. In titratable acidity, DP maintained relatively higher than others. Regarding to the color change of crushed kimchi juice in all packages, L and b values decreased exponentially but a value remained constant during storage. Color index(L b/a) of crushed kimchi juice decreased exponentially and remained constant at the end of storage. The growth of lactic acid bacteria was VP, CV, AP, DP in increasing order. In sensory test, the sourness scores of DP were fairly higher than those of others, but the texture was not significantly affected by the packaging methods. The preference for kimchi showed VP>AP, CV>DP in order of score. In this study, it could be proposed to employ DP and VP method as the effective packaging techniques for preventing commercial kimchi products from inflation.
Effect of Water Activity on the Growth of Fusarium moniliforme NRRL 13569 and on the Fumonisin
Production on Rough Rice
Chung, Soo-Hyun ; Lee, Taek-Soo ; Kim, Young-Bae ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 119~123
In the present study, an attempt was made to investigate the effect of water activity(Aw) of rough rice on the growth of Fusarium moniliforme NRRL 13569 as well as on the production of Fumonisin
. The maximum growth of F. moniliforme and the production of
, occurred at Aw 0.97 when the Aw of rough rice was controlled from 0.85 to 0.97. The fungal growth and
, production decreased with the decrease of Aw. Sparse growth of fungus was observed even at Aw 0.85.
production on rough rice decreased considerably under Aw 0.97 and the trace amounts of
were observed at Aw 0.93 and 0.90. Therefore Aw required for the prevention of
production was turn out to be below 0.90 while that of fungal growth below 0.85.
Characteristics of Nitrite Scavenger Derived from Seeds of Cassia tora L.
Park, Yeung-Beom ; Lee, Tae-Gee ; Kim, Oi-Kyung ; Do, Jeong-Ryong ; Yeo, Saeng-Gyu ; Park, Yeung-Ho ; Kim, Seon-Bong ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 124~128
The present study was conducted to elucidate nitrite scavenger derived from seeds of Cassia tora L. Methanolic extract of Cassia tora L was refractionated into ethyl ether, chloroform, ethyl acetate and water farction, and nitrite scavenging abilities of these fractions were investigated. Among these fractions, ethyl acetate fraction had the strongest nitrite scavenging ability(97%/2 mg). Therefore, to further investigate nitrite scavenger, ethyl acetate fraction was fractionated by silica gel column chromatography with a chloroform-methanol(
) and then compound A and B were isolated. Compound A had a stronger nitrite-scavenging effect than compound B. Therefore the further separation of compound A was carried out by HPLC(32% acetonitrile. 1 ml/min) using
and finally compound A-1 was obtained from compound A. Compound A-1 had by far nitrite-scavenging ability as compared with that of ascorbic acid. Compound A-1 was identified as
from the profiles of UV, IR and
Effect of Growth Rate and Cultivation Temperature on the Yeast RNA Accumulation and Autolysis Efficiency
Kim, Sung-Yong ; Kwon, Oh-Sung ; Nam, Hee-Sop ; Lee, Hyung-Jae ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 129~133
Continuous fermentations were performed in order to investigate the effect of culture condition on the yeast RNA accumulation and autolysis efficiency. The content of intracellular RNA increased with increasing dilution rate, showing its maximum value of 14.8% at D=0.35
. Also, both RNA productivity and specific RNA productivity tended to increase with the increase of dilution rate. The maximum biomass was obtained at
in the fixed dilution rate of 0.2
, whereas the maximum RNA content appeared at the lowest temperature experimented. Growth rate affected significantly on the yeast autolysis efficiency such that the extraction ratio(TN/TN) increased with increasing growth rate, whereas the hydrolysis ratio(AN/TN) was reversed. On the other hand, its efficiency was little affected by cultivation temperature.
Quality Characteristics of Soju Mashes Brewed by Korean Traditional Method
In, Hye-Young ; Lee, Taik-Soo ; Lee, Dong-Sun ; Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 27, issue 1, 1995, Pages 134~140
Four different mashes using traditional methods in Korea such as Andong soju, Moonbaeju, Leekangju and Jindo hongju, were prepared for distilled liquor. The changes of pH, total acid, reducing sugar, total sugar, alcohol, solid content and
activities in their mashes were studied during fermentation. Ethanol content of mashes were increased to the range of
after 16 days of fermentation. The group which was brewed by the first addition of mash showed higher ethanol content than the other group which was not added the ones. Total acid content of mashes increased to
. The total sugar content was decreased to
, and that of Leekangju type was lower than that of other fermented mashes. Reducing sugar content was in the range of
at the initial fermentation and decreased to
after 16 days of fermentation. Soju was obtained by distillation of each fermented mashes using the modified traditional Togori. After distillation of mashes, pH was increased and total acid was reduced. Sugar(3.58%) and solid(1.17%) in Leekangju were found to be leached from the mixture of pear, ginger, cinnamon, honey and curcuma rhizome.