1. 전국 각지(全國 各地)에서 수집한 100여종의 국자에서 선발한 우수한 능력의 효모 2주(株)(A-27. A-21)와 aflatoxin을 전혀 생산하지 않으며 당화력 산생성력이 우수한Aspergillus 2주(株)(A-32, A-11)를 이용(利用)하여 새로운 고성능 국자를 만들었다. 2. 개량(改良)국자와 여러가지 재래식(在來式) 국자의 능력(能力)을 비교(比較)한 바 다음과 같다. (1) 당화력(糖化力) 개량(改良)국자 B.C.D가 8% 이상(以上)으로서 가장 우수했고 밀조국자는 매우 능력이 낮았다. (2) 알코올발효능력 계량곡자 C.D만 12% 이상(以上)이였고 밀조곡자 K-12, K-161은 10% 이하였다. (3) 산생성력(酸生成力)재래식 공장곡자 K-26, K-156은 개량곡자 C,D보다 약간 우수했다. (4) Fusel oil 생성력(生成力) 일반(一般) 공장(工場)국자 K-23 K-26과 밀조(密造)국자 K-12는 생성력(生成力)이 크고 개량(改良) B,C,D는 가장 낮았다(0.04%) 3. 개량(改良)국자 제조(製造)에 있어서 원료의 증자(蒸煮)나 세균억제제의 첨가(添加)는 개량(改良)국자 능력(能力)에 영향이 없는 듯했다.
1. Aflatoxin free and highly active new type kokja was made with strong two strains of yeast (Y-16, Y-21) and two strains of highly saccharifying active Aspergillus (A-32, A-11). And they were isolated from many kinds of kokja (over hundred) collected from all over Korea. 2. Activities of new type kokja was compared with old type kokja, and results were as following. (i) Saccharifying activity; New type kokja B, C and D were excellent (over 8. 0%), and home made old type kokja were poor quality. (ii) Alcohol fermentation; New type kokja C and D were over 12% and the old type K-12 and K-161 were low activity (less than 10%). (iii) Acid fermentation; Old type kokja K-2o and K-156 (industrial use) were better than the new type C and D. (iv) Fusel oil fermentation; Old type kokja K-23, K-26 (industrial use) and K-12 (home made) fermented high fusel oil (0.07%) and new type kokja C, D and B were the lowest (0.04%). 3. Adding food preservatives (AF-2, D.E.P.C.) and heat sterilizing of wheat bran for kokja had little concerning with the activity of new type kokja. 4. In brewing test, takju made from kokja C and D were more excellent in alcohol and fusel oil concentration than those from old type kokja K-1 and K-23. Taste and odour of takju from new type kokja was good enough to drink.
