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A Study on the Qualitative Properties of Traditional Sake Using Allbanggae

올방개(Eleocharis kuroguwai Ohwi)를 이용한 전통약주의 품질특성에 관한 연구

  • Cheong, Chul (Dept. of Fermented Food Science, Seoul University of Venture & Information) ;
  • Rhee, In-Sook (Dept. of Fermented Food Science, Seoul University of Venture & Information) ;
  • Lee, See-Kyung (Division of Agro-Livestock, Graduate School, Dept. of Food Science and Technology, Konkuk University) ;
  • Kang, Soon-Ah (Dept. of Fermented Food Science, Seoul University of Venture & Information)
  • 정철 (서울벤처정보대학원대학교 발효식품과학과) ;
  • 이인숙 (서울벤처정보대학원대학교 발효식품과학과) ;
  • 이시경 (건국대학교 축산대학원 식품공학과) ;
  • 강순아 (서울벤처정보대학원대학교 발효식품과학과)
  • Published : 2008.06.30

Abstract

A new sake fermented using a mixture of Aspergillus sp., Rhizopus sp. and yeast (Saccharomyces cerevisiae) containing allbanggae was developed in this study. The effects of the allbanggae contents ($0{\sim}50%$) in the sake on the qualitative and sensory properties and flavor components were investigated. The fermentation with allbanggae, especially in sake containing 10% allbanggae, showed the highest level of alcohol ($15.3{\sim}16.4%$), whereas the amount of alcohol decreased with increasing allbanggae contents. Amino acidity in sake containing 10% and 20% allbanggae indicated the highest levels ($0.90{\sim}1.20%$). In addition, it was observed that the sake containing 10% allbanggae showed the smallest level of reducing sugars, which were increased with increasing allbanggae ratio. Furthermore, various organic acids in the sake were detected such as citric, succinic, malic and acetic acids, among which the acetic acid showed the highest amount ($160.3{\pm}8.0{\sim}253.3{\pm}20.3mg/100mL$). The major amino acids detected in the sakes were alanine, proline, histidine, phenylalanine, lysine and glutamic acid. The sake containing 20% allbanggae indicated the highest amino acids amount among the allbanggae ratios. Based on these results, it was concluded that the sake containing 20% allbanggae could be successfully commercialized.

Aspergillus sp.와 Rhizopus sp.의 누룩과 효모(Saccharomyces cerevisiae)로 접종한 후, 올방개의 함량을 0, 10, 20, 30, 40, 50%로 담금하여 얻은 술덧의 성분과 향기성분 그리고 관능검사로 비교한 결과는 다음과 같다. 술덧의 주정도는 발효 $3{\sim}5$일 사이에 가장 많은 알코올 발효가 일어나 $15.3{\sim}16.4%$로 나타냈으며 올방개가 10% 함유한 실험구가 16.4%로 가장 높았으며, 올방개의 함량이 증가할수록 주정도가 낮아져 50% 올방개 약주의 주정도는 15.3%였다. 아미노산도는 $0.90{\sim}1.20%$이었으며, 올방개 10%와 20% 첨가구에서 아미노산도가 1.20%로 가장 높았으며, 환원당은 올방개 10%일 때 8.2로 가장 낮았고, 이는 올방개의 함량이 증가할 수록 점점 높아졌다. 올방개를 첨가한 술덧의 유기산은 구연산, 호박산, 사과산, 초산이 검출되었으며 초산 함량이 $160.3{\pm}8.0{\sim}253.3{\pm}20.3mg/100mL$로 가장 많이 검출되었다. 총유기산은 20% 술덧이 $330.9{\pm}28.6mg/100mL$로 가장 높게 확인되었으며 50% 술덧이 $17.14{\pm}9.3mg/100mL$로 가장 낮게 분석되었다. 각 술덧별 주요 아미노산은 알라닌, 프롤린, 히스티딘, 페닐알라닌, 라이신, 글루타믹산 등이었으며 총 17종이 검출되었고 올방개 20% 첨가한 술덧에서 총 아미노산이 $341.1{\pm}30.7mg%$로 가장 많은 양이 검출되었다. 효모 수는 발효종료 7일에 $4.4{\sim}6.2{\times}10^8cells/mL$가 검출되었다. 각 술덧별 향기성분은 흡착법(SPME)으로 분석한 결과 10종이 검출되었으며, 주요 향기성분은 에틸아세테이트, 이소아밀알코올, 이소뷰틸알코올로 올방개 20% 술덧에서 향기성분이 높게 검출되었다.

Keywords

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