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입국과 누룩으로 제조한 술의 감압과 상압증류 특성

The Qualities of Liquor Distilled from Ipguk (koji) or Nuruk under Reduced or Atmospheric Pressure

  • 이대형 (경기도농업기술원 작물개발과) ;
  • 이용선 (경기도농업기술원 작물개발과) ;
  • 조창휘 (경기도농업기술원 작물개발과) ;
  • 박인태 (경기도농업기술원 작물개발과) ;
  • 김희동 (경기도농업기술원 작물개발과) ;
  • 김재호 (한국식품연구원 우리술연구센터) ;
  • 안병학 (한국식품연구원 우리술연구센터)
  • Lee, Dae Hyoung (Department of Crop Research, Gyeonggi-do Agricultural Research and Extension Services) ;
  • Lee, Yong Sun (Department of Crop Research, Gyeonggi-do Agricultural Research and Extension Services) ;
  • Cho, Chang Hui (Department of Crop Research, Gyeonggi-do Agricultural Research and Extension Services) ;
  • Park, In Tae (Department of Crop Research, Gyeonggi-do Agricultural Research and Extension Services) ;
  • Kim, Hui-Dong (Department of Crop Research, Gyeonggi-do Agricultural Research and Extension Services) ;
  • Kim, Jae-Ho (Brewing Research Center, Korea Food Research Institute) ;
  • Ahn, Byung Hak (Brewing Research Center, Korea Food Research Institute)
  • 투고 : 2013.07.31
  • 심사 : 2013.10.22
  • 발행 : 2014.02.28

초록

본 연구에서는 입국 또는 누룩을 사용하여 제조한 술에 있어 감압, 상압에서 증류한 소주의 일반성분과 향기 성분을 분석하여 증류식 소주의 특성을 검토하고자 하였다. 입국을 이용한 술덧에서는 최종 발효 시에 $18.0{\pm}0.6%$의 높은 알코올이 생성되었으며 누룩 술덧에서는 최종 발효 시 $14.3{\pm}1.7%$의 알코올이 생성되었다. 입국 술덧의 succinic acid가 최종 발효 시 가장 높은 $7,685.33{\pm}34.97$ ppm을 나타냈으며 누룩 술덧 역시 succinic acid가 가장 높은 $5,945.79{\pm}76.30$ ppm을 나타냈다. 다음으로 증류주의 휘발산도는 입국 증류주의 경우 감압과 상압 조건에 따른 증류주의 휘발산도는 0.04-0.06%로 차이는 없었다. TBA는 입국 증류주 감압 50, 60 cmHg이 $39.65{\pm}3.13$$60.34{\pm}8.26$의 낮은 분석값을 보인 반면 상압 증류 80, $90^{\circ}C$에서는 $278.20{\pm}6.06$$259.07{\pm}4.84$의 높은 분석값을 보였다. 증류주의 fusel alcohol 분석 결과는 입국 증류주의 경우 n-propanol이 감압 50, 60 cmHg 조건과 상압 80, $90^{\circ}C$ 조건에서 389.10-397-27 ppm으로 비슷하게 측정되었으며 A/B의 비율은 감압과 상압 모두 비슷한 1.32-1.35 비율이었다. 유해물질은 중 acetaldehyde는 입국 증류주의 감압 50, 60 cmHg 조건에서 8.59, 9.27 ppm을 상압 증류 80, $90^{\circ}C$는 9.80, 10.63 ppm으로 분석 되어 증류 방법에 따른 차이는 없었다. Methanol은 감압, 상압 증류주 모두에서 0.95-1.36 ppm으로 아주 소량이 측정되었다. 입국 증류주의 향기성분 분석결과 중 감압증류에서 높은 검출 결과를 나타낸 것은 isoamyl alcohol > isobutyl alcohol > ethyl palmitate>decanoic acid>ethyl myristate>ethyl octanoate>dodecanoic acid 순서 순이었다. 본 연구 결과 현대 증류식 소주에 품질을 향상시키기 위해서는 입국을 사용한 술덧을 감압 증류함으로써 증류식 소주의 품질을 향상 시킬 수 있을 것으로 판단되며 이후 숙성 시험을 통해 증류주의 숙성 기간에 따른 품질 변화를 살펴보아야 할 것으로 생각된다.

This study aimed to analyze the general ingredients and volatile compounds of ipguk (koji) and nuruk soju distilled under reduced pressure (RP) or atmospheric pressure (AP) conditions. After the secondary brewing process, soju made using ipguk had a final fermentation alcohol content of $18.0{\pm}0.6%$, whereas soju made using nuruk reached $14.3{\pm}1.7%$. The level of succinic acid was the highest in ipguk soju ($7,685.33{\pm}34.97$ ppm), but nuruk soju also showed a high level of succinic acid ($5,945.79{\pm}76.30$ ppm) after its final fermentation. In an analysis of fusel alcohol content, the level of n-propanol in ipguk soju (389.10-397.27 ppm) was similar under different RP (50 cm Hg and 60 cm Hg) and AP conditions ($80^{\circ}C$ and $90^{\circ}C$). Under RP and AP conditions, the isoamyl alcohol/isobutanol (A/B) ratio was similar, ranging from 1.32-1.35. In ipguk soju distilled under RP conditions of 50 cm Hg and 60 cm Hg, the amount of the toxic component, acetaldehyde, was 8.59 and 9.27 ppm, respectively. Under AP conditions, the amount of acetaldehyde in ipguk soju distilled at 80 and $90^{\circ}C$ was 9.80 and 10.63 ppm, respectively, indicating that the amount of acetaldehyde did not differ depending on the distilling method used. These results suggest that the liquor distilled from the mash produced using ipguk under RP conditions may be of a higher quality.

키워드

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피인용 문헌

  1. Characteristics of Fermentation and Aging by Different Adding of Brewing Water in Korean Traditional Cheongju vol.16, pp.8, 2015, https://doi.org/10.5762/KAIS.2015.16.8.5468
  2. 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
  3. Effect of varying the amount of water added on the characteristics of mash fermented using modified Nuruk for distilled-Soju production vol.21, pp.6, 2014, https://doi.org/10.11002/kjfp.2014.21.6.908
  4. Quality Characteristics of Distilled Liquor Produced Using Ipguk (Koji) During Aging vol.46, pp.6, 2014, https://doi.org/10.9721/KJFST.2014.46.6.694
  5. Quality Characteristics of Fermented Wine Using Nuruk by Aging Container and Period of Distilled Liquor vol.43, pp.10, 2014, https://doi.org/10.3746/jkfn.2014.43.10.1579
  6. Quality and Sensory Characteristics of Sweet Persimmon Distilled Spirits vol.44, pp.10, 2015, https://doi.org/10.3746/jkfn.2015.44.10.1510