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

The Korea Academia-Industrial cooperation Society (한국산학기술학회)
권호 표지
DOI QR코드

DOI QR Code

Characterstics of Steeping of Rice and Fermentation of Rice Koji Depending on the Milling Degrees

도정도에 따른 쌀의 침지 특성 및 쌀입국의 발효 특성

  • Lee, Seok-Jun (Dept. of Convergence Industry, Seoul Venture University) ;
  • Kong, Tae-In (Dept. of Convergence Industry, Seoul Venture University) ;
  • Cheong, Chul (Dept. of Convergence Industry, Seoul Venture University)
  • 이석준 (서울벤처대학원대학교 융합산업학과) ;
  • 공태인 (서울벤처대학원대학교 융합산업학과) ;
  • 정철 (서울벤처대학원대학교 융합산업학과)
  • Received : 2015.07.01
  • Accepted : 2015.08.06
  • Published : 2015.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

We investigated the effects of milling degrees of rice on characteristics of the steamed rice and fermentation of rice koji as a raw material of cheongju. It was studied for 8 months about ratio of water absorption and koji charateristics according to milling degrees. The The more increasing rice milling, the less the protein contents of milled rice was continuously decreased and the lipid and ash contents were sharply decreased to until the milling degrees 20%, and then gradually decreased. When steeping the milled rice, higher milling degrees raised rapid water asorption and higher maximum water asorption, lower water temperature raised gradual water absorption and higher maximum absorption. The longer steeping time, the steamed rice milling degrees 40% showed significantly lower hardness and springness than others. Alcohol contents of the fermented mash with rice koji milling degrees 10% was lower with 16.3-16.9%(v/v) than other sample's 17.1-17.5% (v/v). The total acid contents showed that the milling degrees 10% indicated the lowest content(0.71-0.76%) and the milling degrees 30% indicated highest content(0.93-0.99%). Within the same milling degrees, As the steeping time increases, the total acid contents imcrease. In conclusion, the milling degrees influenced on physicochemical chatacteristics of rice and steamed rice condition.

본 논문의 목적은 청주의 원료인 쌀의 도정도가 고두밥 및 쌀입국 발효주에 미치는 영향을 조사하는데 있다. 연구방법으로는 쌀도정에 따른 수분흡수량 및 입국특성 등을 분석하였고 연구기간은 8개월 소요되었다. 도정을 많이 할수록 도정미의 단백질 성분구성은 지속적으로 감소되었으며 지질 및 회분 성분은 20% 도정시까지는 급격히 감소하다 그 이상 도정시는 서서히 감소하였다. 도정미의 침지시 도정도가 높을수록 수분흡수 속도가 빨랐으며 최대 수분흡수율도 높았고, 침지 초기에는 수온이 높을 때 수분흡수가 빨랐으나 일정시간 경과후에는 수온이 낮을 때 수분흡수가 지속적으로 이루어져 최대흡수율도 높아졌다. 입국 발효 술덧의 알코올 함량은 도정도10% 입국시료가 16.3-16.9%(v/v)으로 다른 도정도 입국시료의 17.1-17.5%(v/v)인 것에 비해 낮은 알코올함량을 보였고 침지시간은 영향이 없었다. pH는 도정도 10% 입국이 다소 높았으며 그 외엔 유사하였다. 총산함량은 도정도 10%가 0.71-0.76%로 다른 도정도보다 낮은 결과를 보였고 도정도 30%인 시료가 0.93-0.99%로 가장 높게 나타났다. 결론적으로 쌀의 도정도는 쌀의 물리화학적 특성 및 고두밥 상태에 영향을 미치는 것으로 나타났다.

Keywords

References

  1. Y. T. Kim, J. H. Kim, S. H. Yeo, D. H. Lee, J. U. Im, S. T. Jeong, J. H. Choi, H. S. Choi, H. J. Hwang, Uri Sul Bomulchang-go. The treasure houses of Korean liquor. The Foundation of Agri. Tech. Commercialization and Transfer, Suwon, Korea, pp.146-181, 2011.
  2. U. H. Baek, "Manufacturing and sales status of Cheongju". Journal of the Korean society of dietary culture, Vol. 4, No. 3, pp.293-300, 1989.
  3. T. S. Yu, H. S. Kim, J. Hong, H. P. Ha, T. Y. Kim, I. W. Yoon, "Bibliographical Study on Microorganisms of Nuruk(Until 1945)", J. Korean Soc. Food Sci. Nutr, Vol. 1, No. 25, pp.170-179, 1996.
  4. M. H. So, Y. S. Lee, "Effects of Culture Conditions of Rhizopus sp. ZB9 on the Production of Saccharifying Amylase during the Preparation of Rice Koji", J. Korean Soc. Food Sci. Nutr, Vol. 22, No. 4, pp.644-649, 2009.
  5. H. R. Kim, Y. H. Kwon, J. Ho. Kim, B. H. Ahn, "Quality Analysis of Diverse Rice Species for Rice Products", Korean J. Food Sci. Technol, Vol. 43, No. 2, pp.142-148, 2011. DOI: http://dx.doi.org/10.9721/KJFST.2011.43.2.142
  6. S. R. Kim, J. Y. Ahn, H. Y. Lee, T. Y. Ha, "Various Properties and Phenolic Acid Contents of Rices and Rice and Brans with Different Milling Fractions', Korean J. Food Sci. Technol, Vol. 36, No. 6, pp.930-936, 2004.
  7. A. R. Chun, D. J. Kim, M. R. Yoon, S. K. Oh, I. S. Choi, H. C. Hong, Y. G. Kim, "Effect of Milling Degree on the Physicochemical and Sensory Quality of Sogokju', J. Korean Soc. Food Sci. Nutr, Vol. 41, No. 1, pp.136-142, 2012. DOI: http://dx.doi.org/10.3746/jkfn.2012.41.1.136
  8. I. Yoshitsugu, K. Kouhei, S. HARA, "Effects of the Polishing Ratio of Rice on Nitrogen Content of Sake Mash', J. Brew. Soc. Japan, Vol. 91, No. 2, pp.130-435, 1996. DOI: http://dx.doi.org/10.6013/jbrewsocjapan1988.91.130
  9. H. K. Shin, B. H. Ahn, "Aroma Produced by Saccharomyces cerevisiae Using Various Amino Acids", J. Korean Agric. Chem. Biotech, Vol. 28, No. 3, pp.196-201, 1985.
  10. A. Yoshihiko, N. Yoshihito, S. Kenji, S. Yuko, O. Stomi, W. Tsutomu, K. Mitsuoki, K. Kume, M. Masaki, W. Kenichi, K. Kazuaki, H. Dai, "Polishing Properties of Sake Rice Koshtanrei for High-Quality Sake Brewing', Biosci. Biotechnol. Biochem, Vol. 77, No. 10, pp. 2160-2165, 2013. DOI: http://dx.doi.org/10.1271/bbb.130515
  11. I. Kimio, I. Toshihiko, H. Emiko, T. Azuhiro, T. Hitoshi, N. Nobushige, "Influence of the variety of rice and polishing rate on Japanese sake koji making", J. Brew. Soc. Japan, Vol. 99, No. 1, pp.55-63, 2004. DOI: http://dx.doi.org/10.6013/jbrewsocjapan1988.99.55
  12. J. B. Eun, T. Y. Jin, M. H. Wang, "The Effect of Waxy Glutinous Rice Degree of Milling on the Quality of Jinyangju, a Korean Traditional Rice Wine", Korean J. Food Sci. Technol, Vol. 39, No. 5, pp.546-551, 2007.
  13. Y. J. Lee, H C. Yi, K. T. Hwang, D. H. Kim, H. J. Kim, C. M. Jung, Y. H. Choi, "The Qualities of Makgeolli (Korean Rice Wine) Made with Different Rice Cultivars, Milling Degrees of Rice, and Nuruks", J. Korean Soc. Food Sci, Nutr. Vol. 41, No. 12, pp.1785-1791, 2012. https://doi.org/10.3746/jkfn.2012.41.12.1785
  14. H. R. Kim, A. R. Lee, Y. H. Kwon, H. J. Lee, S. J. Jo, J. H. Kim, B. H. Ahn, "Physicochemical Characteristics and Volatile Compounds of Glutinous Rice Wines Depending on the Milling Degrees", Korean J. Food Sci. Technol, Vol. 42, No. 1, pp.75-81, 2010.
  15. W. S. Park, I. H. Kim, Y. J. Koo, "Effect of Different Rice Treatments on Fermentation Characteristics of Baikhaju (a Korean Traditional Alcoholic Beverage)", J. Korean Society of Food Culture, Vol. 11, No. 5, pp.601-608, 1996.
  16. J. H. Lee, G. W. Kim, J. Y. Shim, 'Characteristics of Makgeolli Sul-dut by Pretreatment of Rice and Koji", Food Eng. Prog, Vol. 18, No. 1, pp.50-59, 2014. DOI: http://dx.doi.org/10.13050/foodengprog.2014.18.1.50
  17. M. H. So, Y. S. Lee, "Effects of Culture Conditions of Rhizopus sp. ZB9 on the Production of Organic Acid during the Preparation of Rice Koji", Korean J. Food & Nutr, Vol. 23, No. 1, pp.70-75, 2010.
  18. Korea National Tax Service Liquor Analysis Regulation. National Tax Service Technical Service Institute, Korea. 2013.
  19. B. H. Song, D. Y. Kim, S. K. Kim, Y. D. Kim, K. S. Choi, "Distribution of minerals within the degermed brown rice kernel", J. Korean. Agric. Chem. Soc, Vol. 31, No. 2, pp.162-168, 1988.
  20. K. A. Kim, E. R. Jeon, "Physicochemical Properties and Hydration of Rice on Various Polishing Degrees", Korean J. Food Sci. Technol, Vol. 28, No. 5, pp.959-964, 1996.
  21. Y. H. Lim, H. Y. Lee, M. S. Jang, "Changs of Physicochemical Properties of Soaked Glutinous Rice During Preparation of Yu-Kwa", Korean J. Food Sci. Technol, Vol. 25, No. 3, pp.247-251, 1993.
  22. S. K. Kim, J. B. Bang, "Physicochemical Properties of Rice Affected by Steeping Conditions", Korean J. Food Sci. Technol, Vol. 28, No. 6, pp.1026-1032, 1996.
  23. KFDA. Korean Food Additive Code. Korea Food Drug Administration, Seoul, Korea. p. 867-869, 2004.
  24. M. H. So, "Cultural Conditions for the Production of Saccharogenic Amylase During Rice-Koji Making by Aspergillus awamori var. -kojikawachii", Korean J Food & Nutr, Vol. 6, No. 4, pp.294-300, 1993.
  25. J. S. Kim, J. H. Lee, Y. E. Chang, G. C. Kim, K. M. Kim, "The Quality Characteristics of Rice Mash by Mixing Ratios of Rice and Rice Koji", J. Korean Soc. Food Sci. Nutr, Vol. 42, No. 12, pp.2035-2041, 2013. DOI: http://dx.doi.org/10.3746/jkfn.2013.42.12.2035
  26. K. Iwano, N. Nakazawa, T. Ito T, H. Takahashi, Y. Uehara, R. Matsunaga. "The influence of protein components in raw material rice on various enzyme activities in sake-koji", J. Brew. Soc. Jpn, Vol. 96, No. 12, pp.857-862, 2001. DOI: http://dx.doi.org/10.6013/jbrewsocjapan1988.96.857
  27. C. W. Park, S. Y. Jang, E. J. Park, S. H. Yeo, O. M. Kim, Y. J. Jeong, "Comparison of the Quality Characteristics of Commercial Makgeolli Type in South Korea", Korean J. Food Preserv, Vol. 18. No. 6, pp.884-890, 2011. DOI: http://dx.doi.org/10.11002/kjfp.2011.18.6.884
  28. Y. H. Kwon, A. R. Lee, H. R. Kim, J. H. Kim, B. H. Ahn. "Quality Properties of Makgeolli Brewed with Various Rice and Koji", Korean J. Food Sci. Technol, Vol. 45, No. 1, pp.70-76, 2013. DOI: http://dx.doi.org/10.9721/KJFST.2013.45.1.70

Cited by

  1. Systematic Investigation of the Reduction of Inorganic Arsenic and Bioactive Nutrients in Rice with Various Cooking Techniques vol.80, pp.11, 2017, https://doi.org/10.4315/0362-028X.JFP-17-095