Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 3
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- Pages.555-562
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- 1997
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- 0367-6293(pISSN)
Quality Characteristics in Mash of Takju Prepared by Using Different Nuruk during Fermentation
누룩 종류를 달리하여 담금한 탁주 발효과정중 술덧의 품질특성
- Han, Eun-Hey (Department of Food and Microbial Technology, Seoul Women's University) ;
- Lee, Taik-Soo (Department of Food and Microbial Technology, Seoul Women's University) ;
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Noh, Bong-Soo
(Department of Food and Microbial Technology, Seoul Women's University) ;
- Lee, Dong-Sun (Department of Chemistry, Seoul Women's University)
- Published : 1997.06.01
Abstract
The characteristics of mash qualities of takju prepared by using different nuruk (Korean-style bran koji) such as Mucor racemosus nuruk, Rhizopus japonicus nuruk, Aspergillus oryzae nuruk, Aspergillus kawachii nuruk and traditional nuruk were investigated during fermentation. At the begining of fermentation, ethanol content was in the range of
재래누룩 및 Mucor racemosus, Rhizopus japonicus, Aspergillus oryzae, Aspergillus kawachii균을 접종하여 만든 누룩으로 탁주를 담금한 후 발효과정 중의 품질을 검토한 결과는 다음과 같다. 에탄올함량은 담금직후