Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Improvement of Takju Quality by a Ripening-Fermentation Process Using Honey and Extension of Shelf Life by Control of Takju Mash Sediment

벌꿀을 이용한 고액분리 숙성 탁주의 주질 향상과 고형분의 조절에 따른 품질유지기간 증대

  • Jung, Seung-Jin (Division of R&D, Bluegreenkorea Co., Ltd.) ;
  • Shin, Tai-Sun (Department of Food Science and Nutrition, Cheonnam National University) ;
  • Kim, Jin-Man (Division of R&D, Bluegreenkorea Co., Ltd.)
  • Received : 2011.11.07
  • Accepted : 2011.12.16
  • Published : 2012.01.30
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Abstract

This study was conducted to improve quality of takju where natural honey is used to control the ripening fermentation and the amount of sediment derived from takju mash. A koji was prepared using rice starch and Aspergillus awamori var. kawachii. Takju mash was prepared by alcohol fermentation with Saccharomyces cerevisiae and a 3-step addition of steamed rice. The clean part of the mash (CPM) was separated from the sediment at $5^{\circ}C$ and 5% (w/v) of natural honey was added and then ripened for 23 days at 5, 10, or $15^{\circ}C$. Temperature, pH, acidity, and total sugar content showed no significant differences, but a 0.2 percent reduction in alcohol content occurred during storage. However, CPM ripened with honey had a comparatively higher score on sensory evaluation than did immature CPM with added honey added. Takju with 8% alcohol content was prepared by mixing the water from the mixed CPM ripened with honey together with 100, 50, and 25% of the frozen sediment. Several quality characteristics of the takju were checked over 37 days of fermentation at $10^{\circ}C$. The pH was sustained between 4.1 and 4.3, and changes in the number of viable yeast cells, acidity, total sugar amounts, and alcohol content showed similar patterns but differences in scale. Smaller amounts of sediment affected the stability of the takju. Mixing the CPM ripened with natural honey at low temperature moderately reduced the amount of sediment in the mash and resulted in a highly flavorful takju with an extended shelf life.

우리 나라 전통술인 탁주의 주질 개선을 위한 목적으로 천연성과 기능성을 가진 벌꿀을 사용하였고 저장기간의 연장을 위하여 술액의 침전물 양을 조절할 목적으로 본 연구를 진행하였다. 발효방식은 주모발효 후 3단담금 방식으로 하였고, 입국균은 Aspergillus awamori var. kawachi, 원료는 100% 백미, 알코올 발효 효모는 Saccharomyces cerevisiae를 사용하였다. 제성액의 고형분과 술액을 분리하여 벌꿀을 최종농도 5%(w/v) 첨가하여 5, 10, $15^{\circ}C$에서 23일간 숙성하였을 때 온도에 따른 유의한 차이는 보이지 않았으며 숙성기간 동안 알코올이 미소하게 감소했을 뿐 pH, 산도 및 총당량은 거의 일정하였다. 이와 같이 특징적인 술액의 차이는 없었지만 벌꿀숙성으로 제조한 탁주가 벌꿀 첨가 직후의 미숙성 탁주와 비교할 때 우수한 관능 테스트 결과를 보여주었다. 추가적으로 냉동 보관한 고형분을 100%, 50% 및 25% 비율로 벌꿀첨가 숙성된 술액과 혼합한 후 물을 보충하여 알코올 8%의 탁주를 제조하고 37일간 $10^{\circ}C$에서 날짜 별로 분석하였다. pH는 모든 탁주에서 4.5~4.8 사이를 큰 차이 없이 유지하였으며 고형분 첨가량이 많을수록 효모 세포수, 산도 및 알코올 함량은 상대적으로 증가하였고 총당량은 감소함을 보여 주었다. 즉 고형분의 양이 소량일수록 탁주의 주질이 안정하였다. 결론적으로 발효 후 고액 분리하여 상층액에 벌꿀을 첨가함으로써 저온 숙성기간 동안 주질의 큰 변화를 주지 않고 관능적으로 우수한 술액을 만들 수 있었으며, 고형분의 재혼합 비율을 조절할 경우 저장기간이 증대된 탁주를 제조할 수 있을 것이다.

Keywords

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