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한국미생물·생명공학회지 = Korean journal of microbiology and biotechnology v.38 no.1, 2010년, pp.46 - 52   피인용횟수: 8
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

찹쌀의 종류와 전처리를 달리한 약주의 특성 및 휘발성 향기 성분
Fermentation Characteristics and Volatile Compounds in Yakju Made with Various brewing Conditions; Glutinous Rice and Pre-treatment

권영희    (한국식품연구원 우리술연구센터   ); 조성진    (한국식품연구원 우리술연구센터   ); 김재호    (한국식품연구원 우리술연구센터   ); 안병학    (한국식품연구원 우리술연구센터  );
  • 초록

    한국의 전통 알코올 음료인 약주를 찹쌀가루, 찹쌀 전분 그리고 누룩을 사용하여 제조하였다. 본 연구에서는 찹쌀의 종류와 전처리의 차이에 따른 발효 특성을 조사하였다. 효모는 Y90-9를 사용하였고 발효제로는 시판되는 개량누룩(SP1800)을 사용하였으며 덧술에 엿기름을 첨가하여 저온에서 발효하였다. 발효기간 중 pH와 당도는 찹쌀가루를 이용한 약주가 찹쌀전분을 이용한 경우보다 높았으며 전처리로 호화를 거친 약주가 높게 나타났고 발효초기 0.3 이상이었던 산도는 발효 종료 후 전처리에 관계없이 비슷한 수준을 나타내였으며, 알코올 함량은 전처리로 호화를 거친 찹쌀가루 약주에서 가장 높게 나타났다. 아미노산 함량은 찹쌀가루를 사용한 경우가 더 높게 나타났고 자외부 흡수와 착색도 또한 찹쌀 가루를 사용한 약주도 같은 결과를 나타내었다. 환원당 함량은 3.5-3.9 mg/mL의 수준이였다. 술에서 맛과 산성도 조정 역할을 하는 유리당의 조성은 glucose > maltose > fructose 순으로 나타났으며 유기산은 검출된 6개 중 succinic acid가 가장 높게 나타났다. 검출된 21개의 휘발성 향기 성분 중 alcohol은 3 종, ester는 17종, 그리고 aldehyde는 1종이 동정되었으며 그 중 부드러운 향을 나타내는 ethyl palmitate가 높게 나타났다. 이상의 결과들로 미루어 호화한 찹쌀가루와 개량누룩을 사용하여 제조한 약주가 알코올의 수율이 높고 풍부한 향미를 갖는 것으로 나타났다.


    Yakju, a Korean traditional alcoholic beverage, is made from glutinous-rice flour or rice starch with nuruk. In this study, we investigated that fermentation characteristics in yakju was made with glutinous rice and pretreatment. The yeast and nuruk were used Y90-9 and SP1800 (a kind of improved nuruk), respectively. pH and brix degree of yakju, brewed with glutinous rice flour by heating, were higher than the others during fermentation process. Total acid contents were 0.2~0.3 and the highest alcohol degree (15.75%(v/v)) was fermented glutinous rice flour by heating. Reducing sugar contents were 3.5-3.9 mg/mL. Yakju, which brewed with glutinous rice flour, of amino acid degree, UV absorbance and color degree was higher than yakju which brewed with glutinous rice starch. Succinic acid was the highest organic acid among 6 organic acids and free sugar contents described as glucose > maltose > fructose. Twenty one components were identified including 3 alcohols, 17 esters and one aldehyde. Of these, ethyl palmitate, which was described as mild flavor, was the highest %area except ethyl alcohol. Overall, the fermentation performed using glutinous rice flour by heating and improved-nuruk showed the best results for yakju production.


  • 주제어

    Glutinous rice flour .   glutinous rice starch .   yakju .   nuruk .   fermentation.  

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  • 이 논문을 인용한 문헌 (8)

    1. Lee, Dae-Hyoung ; Kang, Heui-Yun ; Lee, Yong-Seon ; Cho, Chang-Hui ; Kim, Soon-Jae ; Lee, Jong-Soo 2011. "Effects of Yeast and Nuruk on the Quality of Korean Yakju" 한국미생물·생명공학회지 = Korean journal of microbiology and biotechnology, 39(3): 274~280     
    2. Lee, Seung-Joo 2011. "Effect of Brand Recognition and Familiarity on Consumer Preferences for Commercial Rice Wines (yakju)" 한국식품과학회지 = Korean journal of food science and technology, 43(1): 23~29     
    3. Oh, Sea-Kwan ; Kim, Dae-Jung ; Ryu, Su-Jin ; Chun, A-Reum ; Yoon, Mi-Ra ; Choi, Im-Soo ; Hong, Ha-Cheol ; Kim, Yeon-Kyu 2011. "Quality Characteristics of Korean Traditional Wine Using Seolgaengbyeo for Brewing Rice" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(8): 1189~1194     
    4. Choi, Sung-Hee ; Kwak, Eun-Jung 2012. "Volatile Flavor Compounds and Sensory Properties of Yakju Fermented with Different Contents of Meoru (Vitis coignetiae)" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 22(5): 642~648     
    5. 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     
    6. Lee, Dae Hyoung ; Jung, Jae Woon ; Lee, Yong Sun ; Seo, Jae Soon ; Park, In Tae 2014. "Fermentation Characteristics for Preparation of Distilled Liquor Made of Mixed Grains" 한국식품과학회지 = Korean journal of food science and technology, 46(4): 446~455     
    7. 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     
    8. Kim, Sung-Tae ; Kim, So-Mang ; Jeong, Jae-Hee ; Kim, Yong-Doo 2015. "Quality characteristics of Yakju at addition sprout and root of reed" 한국식품저장유통학회지 = Korean journal of food preservation, 22(4): 490~497     

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