Applied Biological Chemistry

  • 제45권2호
  • /
  • Pages.59-65
  • /
  • 2002
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  • 2468-0834(pISSN)
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  • 2468-0842(eISSN)
한국응용생명화학회 (The Korean Society for Applied Biological Chemistry)
권호 표지

손바닥 선인장 열매를 이용한 전통주 개발 - II. 침출주의 특성 -

The Development of Korean Traditional Wine Using the Fruits of Opuntia ficus-indica var. saboten - II. Characteristics of Liquors -

  • 배인영 (한양대학교 식품영양학과) ;
  • 우정민 (한양대학교 식품영양학과) ;
  • 윤은주 (한양대학교 식품영양학과) ;
  • 김주신 ((주)풀무원 기술연구소) ;
  • 양차범 (한양대학교 식품영양학과) ;
  • 이현규 (한양대학교 식품영양학과)
  • Bae, In-Young (Department of Food & Nutrition, Hanyang University) ;
  • Woo, Jeong-Min (Department of Food & Nutrition, Hanyang University) ;
  • Yoon, Eun-Ju (Department of Food & Nutrition, Hanyang University) ;
  • Kim, Joo-Shin (Pulmuone R&D Center, Pulmuone Co., Ltd.) ;
  • Yang, Cha-Bum (Department of Food & Nutrition, Hanyang University) ;
  • Lee, Hyeon-Gyu (Department of Food & Nutrition, Hanyang University)
  • 발행 : 2002.05.31
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초록

제주도 손바닥 선인장 열매 침출주를 열매 함량별과 주정의 알코올 농도별로 제조하여 침출기간에 따른 성분변화를 조사하였다. 제조한 침출액을 4개월간 침출시키면서 pH, 당도, 환원당, 알코올 농도, 폴리페놀 함량, 탁도 및 색도의 변화를 측정하고, 최종 제품에 대해 향기성분 분석과 관능검사를 수행하였다. 침출기간에 따라 pH, 알코올 농도, 폴리페놀 함량은 감소하였고 환원당 함량은 증가하였다. 이러한 변화는 주정의 알코올 농도별보다는 침출시키는 열매함량별에 따라 크게 나타났다. 탁도는 점차 커짐으로써 부유물의 생성이 증가함을 보였으나, 열매함량이 적고 주정의 알코올 농도가 높은 경우에는 그 정도가 가장 적었다. 명도와 황색도는 증가, 적색도는 감소하는 경향을 나타내었다. 향기성분으로는 acetaldehyde, acetyl acetone, ethyl alcohol, guaiacol, thymol, acetic acid phenyl ester등이 각각의 침출주에서 공통으로 검출되었고, 그 밖의 향기성분은 종류에 따라 다소 차이를 보였다. 최종 침출주에 대한 관능적 평가시 모든 항목에서 유의적인 (p<0.05)차이를 보였고, 전반적으로 알코올 농도 30% 주정에 열매를 67% 침출시킨 경우가 가장 높은 기호도를 보였다.

Different amounts of the Opuntia ficus-indica var. saboten fruit were soaked in different alcohol concentrations of a Korean rice wine distillate for 4 months. Changes in pH, brix degree, contents of reducing sugar and polyphenol compound, alcohol concentration, turbidity, and color were analyzed during the soaking period. Quality of the final product was determined through the analysis of the volatile flavor compounds and sensory evaluation. During the soaking periods, pH, alcohol concentration, and contents of polyphenol compound decreased, whereas the content of reducing sugar increased. These changes were affected more by the content of the fruit than the alcohol concentration of the soaking media. Turbidity of the wine increased with higher fruit contents, while the increase of alcohol concentration resulted in the turbidity decrease. As the soaking period increased, lightness and yellowness increased but redness decreased. Acetaldehyde, acetyl acetone, ethyl alcohol, guaiacol, thymol, and acetic acid phenyl ester were detected in all liquors. Significant differences in all sensory attributes test were shown by six experimental groups (p<0.05), and the best overall acceptability was obtained from the liquor made of 67% fruits and 30% alcohol concentration.

키워드

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