Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Analysis of Volatile Components in Korean Rice Wine by the Addition of Yulmoo

탁주 제조 시 율무 첨가에 따른 휘발성 성분의 분석

  • Published : 2003.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

In order to use nutraceutical components in Yulmoo (Coix lachryma-jobi L. var. ma-yuen Stapf), the acceptability of Yulmoo for Takju (Korean rice wine) was examined in terms of the production of volatile components. When Yulmoo was added to the Takju made by commercial koji as a substitute of starch at 0 (rice 100%), 15, 30, 60, and 100%, the ethanol content slightly increased to 13.6, 15.2, 15.2, 14.1, and 13.8%, the Production of isobutanol and iso-imyl alcohol increased as the amount of Yulmoo increased. While the use of Yulmoo to the Takju as the nuruk (Korean traditional koji), inoculated with Aspergillus kawachii (AK) and Rhizopu japonicus (RJ), decreased the contents of n-propanol, iso-butanol, and iso-amyl alcohol as well as the contents of ethanol from 14.3% to 11.2 [AK], 7.5 [RJ], and 10.4% [AK + RJ]. The Yulmoo nuruk in Takju increased the production of acetaldehyde and ethyl acetate indicating the negative effect in the organoleptic evaluation. It was determined that the addition of Yulmoo as a starch source or as nuruk has a critical effect on the production of fusel oils and other volatile compounds in Takju fermentation.

탁주의 기능성 강화를 위하여 율무를 첨가하여 제조한 탁주의 탁주로서의 적합성을 조사하였다. 우선 기존 쌀코오지를 이용하여 전분원으로서 율무를 15, 30, 60와 100% 첨가했을 경우, 효모의 균수와 ethanol의 생성량은 각각 9.5${\times}$$10^{7}$ ∼2.3${\times}$$10^{8}$ cell/mL과 13.6∼15.2%로 시료 간의 큰 차이를 보이지 않아 율무의 알콜 발효원으로 적합성을 보여주었다. 한편 고급알콜인 iso-amyl alcohol은 첨가된 율무량에 따라 1,150ppm으로부터 1,206, 1,213, 1,293, 1,604 ppm으로 각각 증가되고, acetaldehyde와 iso-butanol도 율무의 첨가량에 따라 증가하였다. 한편 Aspergillus kawachii(AK)와 ifhizopus japonicus(RJ)를 이용하여 율무누룩주를 만든 결과 ethanol 생성량은 쌀코오지로 만든 율무주에 비해 14%로부터 각각 11.2%(AK), 7.5%(RJ) 그리고 10.4%(AK+ RJ)로 감소하였고, 효모의 수는 7.5${\times}$$10^{7}$ ∼2.6${\times}$$10^{8}$ cell/mL이었으며, isoamyl alcohol 함량이 1,840 ppm으로부터 각각 632[AK], 855[RJ], 792 ppm[AK+RJ]로 감소하였고, n-propanol, iso-butanol 등의 fusel oil도 감소하였으나, acetaldehyde가 57ppm으로부터 99[AK], 138[RJ], 131 ppm[AK+RJ]으로 각각 증가되었다. 전체적으로 탁주제조에 있어 율무의 이용은, 전분원으로서 사용하는 경우 알콜 발효와 관능검사에는 큰 영향을 미치지 않았으나 fusel oil의 함량이 증가하였고, 누룩을 원료로서 사용하는 경우ethanol의 생성과 fusel oil의 생성이 감소하고, acetaldehyde의 함량이 현격히 증가하였으며, 관능검사 결과 기호도가 낮아졌다.

Keywords

References

  1. Yoo TJ. 1988. Sikpoombogam. Moonundang, Seoul. p 288-290.
  2. Tanimura A. 1961. Studies on the anti-tumor component in the seeds of Coix lachryma-jobi L. var. ma-yuen (Roman) Stapf. II. The structure of coixenolide. Chem Phar Bull 9: 47-53. https://doi.org/10.1248/cpb.9.47
  3. Numata MA, Yamamoto M, Yamada H. 1994. Antitumor components isolated form the Chinese herbal medicine Coix lachryma-jabi. Planta Med 60: 356-359. https://doi.org/10.1055/s-2006-959500
  4. Kondo YK, Nakajima SN, Suzuki S. 1988. Isolation of ovulatory- active substances from crops of Job's tears (Coix lachryma-jobi L. var. ma-yuen Stapf). Che Pharm Bull 36: 3147-3152. https://doi.org/10.1248/cpb.36.3147
  5. Takahashi M, Konno C, Hikino H. 1986. Isolation and hypoglycemic activity of coixans A, B and C glycans of Coix lachryma-jobi L. var. ma-yuen seeds. Planta Med Feb 1: 64-65.
  6. Yamada H, Yanahira S, Kiyohara H, Cyong JC, Otsuka Y. 1986. Water-soluble glucans from the seed of Coix lachryma- jobi L. var. ma-yuen. Phytochem 25: 129-132.
  7. Ary MB, Shewry PR, Richardson M. 1988. The amino acid sequence of a cereal Bowman-Birk type trypsin inhibitor from seeds of Job's tears (Coix lachryma-jobi L.). FEBS Lett 229: 111-118. https://doi.org/10.1016/0014-5793(92)80112-T
  8. Han YN, Yun HK, Park JH, Ryu SY. 1996. Development physiologically active substances from seeds of Coix lachryma- jobi L. var. ma-yuen. J Agri Sci 38:21-29.
  9. Park Y, Suzuki H, Lee YS, Hayakawa S, Wada S. 1988. Effect of coix on plasma, liver and fecal lipid components in the rat fed on lard or soybean oil-cholesterol diet. Biochem Med Metab Biol 39: 7-11. https://doi.org/10.1016/0885-4505(88)90052-7
  10. Ary MB, Richardson M, Shewry PR. 1988. Purification and characterization of an insect alpha-amylase inhibitor/endochitinase from seeds of Job's tears (Coix la chryma-jobi). Biochim Biophys Acta 999: 260-266. https://doi.org/10.1016/0167-4838(89)90007-1
  11. www.kalia.or.kr: Alcohol beverage in Korea.
  12. Jin KD, Jin J. 1973. The preparation of rice wine using Coix lachryma. Korean Patent 248.
  13. So MH. 1993. Conditions for the production of amylase and protease in making wheat flour nuluk by Asperigillus oryzae L2. Korean J Food and Nutrition 6: 89-95.
  14. So MH. 1993. Conditions for the production of amylase and protease in making wheat flour nuluk by Rhizopus japonicus T2. Korean J Food and Nutrition 6: 96-102.
  15. Han EH, Lee TS, Noh BS, Lee DS. 1997. Quality characteristics in mash of Takju prepared by using different nuruk during fermentation. Korean J Food Sci Technol 29: 555-562.
  16. So MH. 1995. Aptitudes for Takju brewing of wheat flour-Nuluks made with different mold species. Korea J Food and Nutrition 1: 6-12.
  17. In HY, Lee TS, Lee DS, Noh BS. 1995. Volatile components and fusel oils of Sojues and mashes brewed by Korean traditional method. Korean J Food Sci Technol 27: 235-240.
  18. Korean Society for Microbiology. 1987. Experimental microorganism. Academy Books, Seoul, Korea. p 115-118.
  19. Text for alcohol beverages. 1997. National Tax Service. Korea. p 374-403.
  20. Kim CH, Moon YD, Yang JB, Yoon WH, Lee CH, Kho MS, Kim DK, Hyun JS. 1996. Food analysis. Komoon-Sa, Seoul. p 117.
  21. Lee CH, Che SK, Lee JK. 1994. Quality control for food industry. Yulimmunwha-Sa, Seoul. p 139-140.
  22. Gottschalk G. 1986. Bacterial metabolism. 2nd ed. Springer-Verlag, New York, Berlin, Heidelberg, Tokyo. p 210-214.
  23. Kim HS. 1968. Fermentation microorganism. Hyangmoon-Sa, Seoul. p 266-267.
  24. Yoo TJ. 1998. Sul. Academy Books, Seoul. p 64-66.

Cited by

  1. Sensory Drivers of Liking for Adlay (Coix lacryma-jobi) Tea vol.27, pp.5, 2012, https://doi.org/10.7318/KJFC/2012.27.5.512
  2. Screening of rice cultivars for brewing high quality turbid rice wine vol.56, pp.1, 2014, https://doi.org/10.1016/j.lwt.2013.10.032
  3. Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Cucumber during Fermentation vol.40, pp.2, 2011, https://doi.org/10.3746/jkfn.2011.40.2.223
  4. Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Mulberry during Fermentation vol.42, pp.10, 2013, https://doi.org/10.3746/jkfn.2013.42.10.1682
  5. Quality Characteristics of Makgeolli Added with Kiwifruit (Actinidia deliciosa) vol.42, pp.11, 2013, https://doi.org/10.3746/jkfn.2013.42.11.1821
  6. Quality Properties and Anti-allergic Effect of Makgeolli Added with Garlic vol.21, pp.11, 2011, https://doi.org/10.5352/JLS.2011.21.11.1592
  7. Determination of the Optimal Mixture Ratio for Extrudates of Job's-tear and Wheat Flour by Mixture Design Analysis vol.45, pp.4, 2013, https://doi.org/10.9721/KJFST.2013.45.4.473
  8. Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Black Garlic Extracts during Fermentation vol.16, pp.2, 2011, https://doi.org/10.3746/jfn.2011.16.2.142
  9. Characteristics of Blueberry Added Makgeolli vol.40, pp.3, 2011, https://doi.org/10.3746/jkfn.2011.40.3.444