한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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Protease 무첨가 약주의 가속 숙성에 따른 이화학적 특성 변화

Changes in Physiochemical Properties of Yakju Prepared by Accelerated Aging without Protease

  • 노종민 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 강지은 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 최지호 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 정석태 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 최한석 (농촌진흥청 국립농업과학원 발효식품과)
  • Noh, Jong-Min (Fermented Food Science Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kang, Ji-Eun (Fermented Food Science Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Choi, Ji-Ho (Fermented Food Science Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Choi, Han-Seok (Fermented Food Science Division, National Academy of Agricultural Science, Rural Development Administration)
  • 투고 : 2014.08.07
  • 심사 : 2014.10.23
  • 발행 : 2014.12.31
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초록

Protease 무첨가가 숙성약주의 이화학적 특성에 미치는 영향을 조사하였다. 발효온도 $20-25^{\circ}C$에서는 정상적으로 알코올 생산을 하였으나 발효온도 $10^{\circ}C$에서는 첨가구보다 21.3%, $15^{\circ}C$에서는 9.4%, $30^{\circ}C$에서는 13.2% 낮은 알코올 생산성을 보여주었다. 발효기간은 발효온도 $25^{\circ}C$를 제외하고 protease 첨가구 대비 증가하는 것으로 나타났다. 총 유기산 함량은 1.0-2.7배 증가하였으며, lactic acid와 acetic acid가 증가된 반면 pyroglutamic acid의 함량이 최대 51.1배 감소되었다. 산도와 휘발산은 증가되었고 pH는 감소되는 것으로 나타났다. 아미노산도는 protease 첨가구에 비하여 3.0-5.2배, 유리 아미노산 총량은 5.2-11.9배 낮게 나타났다. Protease 첨가구의 주요 유리 아미노산은 alanine, arginine, leucine, lysine인 반면 무첨가구는 alanine, arginine, leucine, phenylalanine 이었다. 색차는 protease 첨가구에 비해 1.2-3.0배 낮아졌다.

Normal alcoholic fermentation took place at $20-25^{\circ}C$ in yakju (traditional Korean rice wine) prepared without the addition of protease (non-addition group). The total concentration of organic acids increased by 1.0-2.7 fold in the non-addition group. While the concentration of lactic acid and acetic acid increased, the pyroglutamic acid concentration decreased by 51.1 fold. Consequently, the total acidity and volatile acid concentration increased, and the overall pH decreased. Compared to the addition group, the non-addition group showed a 3.0-5.2 fold increase in the amount of amino acids; however, the total estimated concentrations of free-form amino acids were 5.2-11.9 times lower than those in the latter group. The major amino acids found in the non-addition group were alanine, arginine, leucine, and phenylalanine. The yakju preparation from the non-addition group showed a 1.2-3.0 fold decrease in the final color intensity as compared to that from the addition group.

키워드

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피인용 문헌

  1. Quality Characteristics of Yakju fermented with Paddy Rice (Byeo) Nuruk Yakju vol.27, pp.2, 2017, https://doi.org/10.17495/easdl.2017.4.27.2.159
  2. Effect of the addition of protein and lipid on the quality characteristics of Yakju vol.22, pp.3, 2015, https://doi.org/10.11002/kjfp.2015.22.3.361
  3. Quality characteristics of Yakju containing pretreated lotus leaves vol.23, pp.2, 2016, https://doi.org/10.11002/kjfp.2016.23.2.204
  4. Fermentation and Quality Characteristics of Korean Traditional Cheongju by Different Mashing Methods vol.17, pp.8, 2016, https://doi.org/10.5762/KAIS.2016.17.8.637
  5. Effect of heat-treated Nuruk on the quality characteristics of aged Yakju vol.27, pp.3, 2018, https://doi.org/10.1007/s10068-018-0306-4