본문 바로가기
HOME> 논문 > 논문 검색상세

논문 상세정보

한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition v.39 no.6, 2010년, pp.880 - 886   피인용횟수: 16
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

국 또는 개량 누룩으로 제조한 술덧을 감압 또는 상압으로 증류한 소주의 휘발성 성분
Volatile Compounds in Liquor Distilled from Mash Produced Using Koji or Nuruk under Reduced or Atmospheric Pressure

이해창    (서울대학교 식품영양학과, 생활과학연구소   ); 문세희    ((주)화요   ); 박준성    ((주)화요   ); 정지원    ((주)화요   ); 황금택    (서울대학교 식품영양학과, 생활과학연구소  );
  • 초록

    본 연구는 국 또는 개량 누룩을 사용하여 제조한 술덧을 감압 또는 상압에서 증류하여 제조한 증류식 소주의 휘발성 성분을 분석하여 적절한 술덧 제조 원료와 증류방법을 검토하기 위함이다. Acetaldehyde는 상압 증류하였을 때에 감압 증류하였을 때보다 그 함량이 2~3배 많았다. Furfural은 상압 증류법으로 제조한 소주에서만 검출되었다. Ester류는 전체적으로 감압 증류하였을 때에 상압 증류하였을 때보다 더 많이 검출되었으며, 특히 ethyl pelargonate는 상압 증류하였을 때에 감압 증류하였을 때보다 2배 이상 높았다. 대부분의 alcohol류는 감압 증류하였을 때에 상압 증류하였을 때보다 약간 더 많았으며, methanol은 국을 사용한 경우보다 개량 누룩을 사용한 경우 더 많이 검출되었다. 고급 알코올류인 isoamyl alcohol과 2-phenyl ethanol만이 증류 방법에 의한 차이가 있었다. 특히 2-phenyl ethanol은 상압 증류하였을 때에 감압 증류하였을 때보다 2배 이상 많이 검출되었다. Methanol은 국을 사용한 술덧이 개량 누룩을 사용한 술덧에 비해 적게 검출되었다. 본 연구 결과 소주에 부정적 영향을 미치는 휘발성 성분을 줄이기 위해서는 국을 사용한 술덧을 감압 증류함으로써 증류식 소주의 품질을 향상시킬 수 있을 것으로 판단된다.


    In this study, volatile compounds in liquor distilled from mash produced using koji or nuruk under reduced or atmospheric pressure were analyzed and eventually, the proper starter material and distillation method was selected. Acetaldehyde was detected two or three times more in the liquor distilled under the atmospheric pressure than under the reduced pressure. Furfural was only detected in the liquor distilled under the atmospheric pressure. Esters were detected more in the liquor distilled under the atmospheric pressure than the reduced pressure. Ethyl pelargonate and 2-phenyl ethanol were particularly detected two times more in the liquor distilled under the atmospheric pressure than the reduced pressure. Methanol was detected two times more in the liquor made with nuruk than that with koji. These results suggest that the liquor distilled from the mash produced using koji under the reduced pressure may have the better quality.


  • 주제어

    distilled liquor .   volatile compounds .   soju .   atmospheric pressure .   reduced pressure.  

  • 참고문헌 (16)

    1. Lee DS, Park HS, Kim K, Lee TS, Noh BS. 1994. Determination and multivariate analysis of flavour components in the Korean folk Sojues using GC-MS. Korean J FoodSci Technol 20: 750-758.     
    2. Kim HS, Yu TS. 2000. Volatile flavor components of traditional Korean Nuruk produced by Nuruk fungi. Kor JAppl Microbiol Biotechnol 28: 303-308.     
    3. Kim JH, Lee DH, Lee SH, Choi SY, Lee JS. 2004. Effect of Ganoderma lucidum on the quality and functionality of Korean traditional rice wine, yakju. J Biosci Bioeng 97:24-28. 
    4. Tsuyoshi N, Fudou R, Yamanak S, Kozaki M, Tamang N, Thapa S, Tamang JP. 2005. Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation. Int J Food Microbiol 99: 135-146. 
    5. Lee JS, Lee TS, Park SO, Noh BS. 1996. Flavor components in mash of Takju prepared by different raw materials.Korean J Food Sci Technol 28: 316-323.     
    6. Kim CJ, Kim KC, Kim DY, Oh MJ, Lee SK, Lee SO, ChungST, Chung JH. 1990. Fermentation technology. Sunjinmunwhasa,Seoul, Korea. p 79-103. 
    7. Min YK, Yun HS, Jeong HS, Jang YS. 1992. Changes in compositions of liquor fractions distilled from Samil-ju with various distillation conditions. Korean J Food Sci Technol24: 440-446.     
    8. Yuda J. 1976. Volatile compounds from beer fermentation.J Japan Soc Brew 71: 818-830. 
    9. Nishiya T. 1977. Composition of Soju. J Japan Soc Brew 72: 415-432. 
    10. Korea Food and Drug Administration. 2005. Food Code. 
    11. Jung JH, Jung ST. 1987. Odor threshold and agreeabilityof aroma components of Yakju. J Korean Soc Agric ChemBiotechnol 30: 272-277.     
    12. Dragone G, Mussatto SI, Oliveira JM, Teixeira JA. 2009.Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation. Food Chem 112:929?935. 
    13. In HY, Lee TS, Lee DS, Noh BS. 1995. Volatile components and fusel oils Sojues and mashes brewed by Korean traditional method. Korean J Food Sci Technol 27: 235-240.     
    14. Saha B, Sharma MM. 1996. Esterification of formic acid, acrylic acid and methacrylic acid with cyclohexene in batch and distillation column reactors; ionexchange resins as catalysts. React Funct Polym 28: 263-278. 
    15. Kenigsbacher KS, Donworth ME. 1969. Beverages flavors. In Flavor chemistry. 2nd ed. American Chemical Society, Washington DC, USA. p 174. 
    16. Han EH, Lee TS, Noh BS, Lee DS. 1997. Volatile flavor components in mash of Takju prepared by using different Nuruk. Korean J Food Sci Technol 29: 563-570.     
  • 이 논문을 인용한 문헌 (16)

    1. Choi, Ji-Ho ; Park, Ji-Hye ; Kim, So-Ra ; Lee, Choong-Hwan ; Park, Shin-Young ; Kim, Tack-Joong ; Jeong, Seok-Tae ; Choi, Han-Seok ; Yeo, Soo-Hwan 2012. "Quality Characteristics of Fermented Alcoholic Beverage with Astragali Radix Added" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 22(1): 41~51     
    2. Jeong, Yong-Jin ; Seo, Ji-Hyung 2012. "Volatile Compounds of Potato Sojues Produced by Different Distillation Condition" 한국식품저장유통학회지 = Korean journal of food preservation, 19(3): 433~437     
    3. Lee, Seung-Joo ; Park, Cheon-Soo ; Kim, Ho-Kyung 2012. "Sensory Profiling of Commercial Korean Distilled Soju" 한국식품과학회지 = Korean journal of food science and technology, 44(5): 648~652     
    4. Lee, Younhee ; Eom, Taekil ; Cheong, Chul ; Cho, Hocheol ; Kim, Inyong ; Lee, Youngseung ; Kim, Misook ; Yu, Sungryul ; Jeong, Yoonhwa 2013. "Quality Characteristics of Spirits by Different Distillation and Filtrations" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(12): 2012~2018     
    5. Kim, Misook ; Lee, Younhee ; Kim, Inyong ; Eom, Taekil ; Kim, Sung-Hwan ; Jo, Namji ; Yu, Sungryul ; Jeong, Yoonhwa 2013. "Physicochemical Characteristics of Korean Traditional Spirits Brewed with Phellinus linteus by Different Nuruks" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(12): 2042~2048     
    6. Cho, Ho-Cheol ; Kang, Soon Ah ; Choi, Sung-Inn ; Cheong, Chul 2013. "Quality Characteristics of Fruit Spirits from a Copper Distillation Apparatus" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(5): 743~752     
    7. Lee, Youngseung ; Kim, Hanna ; Eom, Taekil ; Kim, Sung-Hwan ; Choi, Geun Pyo ; Kim, Misook ; Yu, Sungryul ; Jeong, Yoonhwa 2013. "Quality Characteristics of Korean Traditional Rice Wine with Glutinous Rice" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(11): 1829~1836     
    8. Lee, Dae-Hyoung ; Jung, Jae-Woon ; Lee, Yong-Seon ; Seo, Jae-Soon ; Park, In-Tae ; Kim, Tae-Wan ; Kim, Jae-Ho ; Ahn, Byung-Hak 2014. "Quality Characteristics of Distilled Liquor Produced Using Ipguk (Koji) During Aging" 한국식품과학회지 = Korean journal of food science and technology, 46(6): 694~701     
    9. Choi, Han-Seok ; Kim, Eu-Gene ; Kang, Ji-Eun ; Choi, Ji-Ho ; Yeo, Soo-Hwan ; Jeong, Seok-Tae 2014. "Effect of varying the amount of water added on the characteristics of mash fermented using modified Nuruk for distilled-Soju production" 한국식품저장유통학회지 = Korean journal of food preservation, 21(6): 908~916     
    10. Lee, Dae Hyoung ; Lee, Yong Sun ; Cho, Chang Hui ; Park, In Tae ; Kim, Hui-Dong ; Kim, Jae-Ho ; Ahn, Byung Hak 2014. "The Qualities of Liquor Distilled from Ipguk (koji) or Nuruk under Reduced or Atmospheric Pressure" 한국식품과학회지 = Korean journal of food science and technology, 46(1): 25~32     
    11. Lee, Dae-Hyoung ; Park, In-Tae ; Lee, Yong-Seon ; Seo, Jae-Soon ; Jung, Jae-Woon ; Kim, Tae-Wan ; Kim, Jae-Ho ; Ahn, Byung-Hak 2014. "Quality Characteristics of Fermented Wine Using Nuruk by Aging Container and Period of Distilled Liquor" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 43(10): 1579~1587     
    12. Cho, Hye-Seom ; Cheong, Chul 2015. "A Study of Optimal Conditions in Distillation for Production of Schisandra Chinensis Fruit Spirits" 한국산학기술학회논문지 = Journal of the Korea Academia-Industrial cooperation Society, 16(9): 6142~6151     
    13. Kwak, Han Sub ; Kim, Misook ; Lee, Youngseung ; Eom, Taekil ; Seo, Yoojin ; Shim, Hyoungsuk ; Ha, Sang-Hyoung ; Yoon, Ok Hyun ; Jeong, Yoonhwa 2015. "Reduction of Nuruk Flavor in Korean Rice-Distilled Liquor Using SumizymeTM" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 44(6): 928~934     
    14. Ti, JingJing ; Kwak, HanSub ; Kim, Misook ; Lee, Youngseung ; Li, Chunmei ; Yu, Sungryul ; Yoon, Seongjun ; Shin, Sam Chul ; Choi, Geun Pyo ; Yim, Seoung Been ; Jeong, Yoonhwa 2015. "Quality and Sensory Characteristics of Sweet Persimmon Distilled Spirits" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 44(10): 1510~1516     
    15. Shin, Kwang-Jin ; Lee, Seung-Joo 2015. "Volatile Component Analysis of Commercial Japanese Distilled Liquors (Shochu) by Headspace Solid-Phase Microextraction" 한국식품과학회지 = Korean journal of food science and technology, 47(5): 567~573     
    16. Shim, Yoo-Mee ; Lee, Sang-Hyeon ; Cheong, Chul 2016. "Physiochemical Characteristics of Cheongju by Low Temperature Fermentation" 한국산학기술학회논문지 = Journal of the Korea Academia-Industrial cooperation Society, 17(8): 492~501     

 활용도 분석

  • 상세보기

    amChart 영역
  • 원문보기

    amChart 영역

원문보기

무료다운로드
유료다운로드

유료 다운로드의 경우 해당 사이트의 정책에 따라 신규 회원가입, 로그인, 유료 구매 등이 필요할 수 있습니다. 해당 사이트에서 발생하는 귀하의 모든 정보활동은 NDSL의 서비스 정책과 무관합니다.

원문복사신청을 하시면, 일부 해외 인쇄학술지의 경우 외국학술지지원센터(FRIC)에서
무료 원문복사 서비스를 제공합니다.

NDSL에서는 해당 원문을 복사서비스하고 있습니다. 위의 원문복사신청 또는 장바구니 담기를 통하여 원문복사서비스 이용이 가능합니다.

이 논문과 함께 이용한 콘텐츠
이 논문과 함께 출판된 논문 + 더보기