Journal of the Korea Academia-Industrial cooperation Society (한국산학기술학회논문지)

The Korea Academia-Industrial cooperation Society (한국산학기술학회)
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Changes in Fermentative Characteristics of Red Ginseng Wine using Enzymatically Hydrolyzed Red Ginseng Marc

홍삼박 효소분해물을 이용하여 제조한 홍삼주의 발효특성 변화

  • Kim, Dong Chung (Department of Human Nutrition and Food Science, Chungwoon University) ;
  • In, Man-Jin (Department of Human Nutrition and Food Science, Chungwoon University)
  • Received : 2013.08.30
  • Accepted : 2013.12.05
  • Published : 2013.12.31
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Abstract

This study examined the fermentative characteristics of red ginseng wine prepared with enzymatically hydrolyzed red ginseng marc (ERGM), which was produced by the polysaccharide hydrolyase and protease treatments of red ginseng marc (RGM). After adjusting the initial soluble solid contents of ERGM broth to $20^{\circ}Brix$ and $30^{\circ}Brix$ with sucrose, respectively, alcohol fermentation was carried out at $25^{\circ}C$ for 9 days. The soluble solid contents decreased from $20^{\circ}Brix$ to $7^{\circ}Brix$ and from $30^{\circ}Brix$ to $13^{\circ}Brix$, and the reducing sugar content decreased to 18 and 24 g/L at 9 days of fermentation, respectively. The ethanol contents increased to 65 g/L and 106 g/L, respectively. The crude saponin content in the ERGM broth was 2~3 times as high as that in the RGM broth after 7 days fermentation. These results show that ERGM is suitable as a raw material for the production of red ginseng wine.

복합 탄수화물 분해효소와 단백질 분해효소로 처리하여 제조한 홍삼박 효소분해물에 효모를 발효시킨 홍삼주의 발효특성을 조사하였다. 초기 가용성 고형분 함량을 $20^{\circ}Bx$와 $30^{\circ}Bx$로 조정한 후 효모를 접종하고 $25^{\circ}C$에서 발효시험을 실시한 결과, 발효 9일 후 가용성 고형분 함량은 $7.5^{\circ}Bx$와 $13.1^{\circ}Bx$로, 환원당 함량은 18 g/L와 24 g/L까지 감소하였다. 에탄올 함량은 당 소비량과 비례하여 최종 에탄올 함량은 각각 65 g/L와 106 g/L까지 증가하였다. pH는 모든 실험구에서 발효 2일째까지 급격하게 감소하여 pH 4.73에서 pH 3.99로 낮아졌으며, 그 이후 9일째까지 pH의 변화는 미미하였다. 적정산도는 pH 변화와 비례하여 증가하였다. 7일간 발효시킨 후 홍삼주의 조사포닌 함량은 효소 처리하지 않은 대조구에 비하여 100~200% 향상되었다. 그러므로 홍삼박 효소분해물은 홍삼 발효주의 원료로 이용 가능함을 확인하였다.

Keywords

References

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