Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Quality characteristics of Yakju at addition sprout and root of reed

갈대 뿌리와 갈대순 첨가에 따른 약주의 품질특성

  • Kim, Sung-Tae (Department of Food Science and Technology, Sunchon National University) ;
  • Kim, So-Mang (Department of Food Science and Technology, Sunchon National University) ;
  • Jeong, Jae-Hee (Department of Food Science and Technology, Sunchon National University) ;
  • Kim, Yong-Doo (Department of Food Science and Technology, Sunchon National University)
  • Received : 2015.04.28
  • Accepted : 2015.07.15
  • Published : 2015.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to improve the availability of reed and quality of traditional Yakju by using roasted reed. The pH of sprout Yakju was 3.43, whereas the pHs of other Yakjus were 3.57. No remarkable differences were observed in contents of total titratable acids and reducing sugars. Color changes were measured by Hunter's color value; L value decreased, whereas redness (+a) and yellowness (+b) increased during fermentation. Ethanol content of Yakjus prepared with sprout and root were 15.30% and 15.28%, respectively, which were lower than that of control Yakju (15.31%). However, there were obvious differences of ethanol contents in three types of Yakjus. The major free sugar and organic acid were glucose and lactic acid, respectively. The total polyphenol contents of sprout Yakju (4.26 mg%) and root Yakju (4.21 mg%) were much higher than that of control Yakju (2.56 mg%). The DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activities of sprout Yakju and root Yakju were higher than those of control Yakju. Yakju prepared from 0.3% addition of sprout showed the highest score in overall preference from the sensory test.

갈대를 첨가한 약주의 발효기간 중 pH는 증자 후 덖음한 갈대순을 첨가한 약주의 pH가 가장 낮은 값을 보였고, 대조구와 증자 후 덖음 한 갈대 뿌리를 첨가한 약주는 같은 값을 보였다. 총산 함량은 발효 종료 시점인 12일째의 총산함량이 유의적인 차이를 보이지 않았다. 환원당 함량도 큰 차이를 보이지 않았고, 발효 기간 중 시료를 첨가한 시기인 발효 6일째의 환원당 함량 또한 시료구별 유의적인 차이를 보이지 않았다. 갈대 약주의 ethanol 함량은 대조구가 15.31%로 갈대순을 첨가한 약주의 15.30%과 뿌리를 첨가한 시료구의 15.28%과 비교해 유의적인 차이를 보이지 않았다. 약주에서 확인된 주요 유리당은 glucose였고, fructose와 sucrose는 갈대순과 뿌리를 첨가한 약주에서는 검출 되었으나 대조구에서는 검출되지 않았다. 약주의 total polyphenol 함량은 갈대순 및 뿌리를 첨가한 약주가 4.26mg% 및 4.21 mg%로 대조구에 비해 2배 이상 높은 함량을 보였으며, DPPH free radical 소거능 또한 갈대순을 첨가한 약주와 뿌리를 첨가한 약주가 25% 및 23%로 대조구의 20%에 비해 높은 소거 활성을 보였다. 갈대를 첨가한 약주의 관능검사 결과 향, 색 및 맛 모두 갈대순 0.3% 첨가 약주가 가장 높은 기호도로 유의적인 차이를 보였으며, 종합 기호도 또한 갈대순 0.2%~0.4%를 첨가한 약주의 3개 시료구는 유의적 차이를 나타내지 않았으나, 그 중 0.3% 첨가 약주가 7.2로 가장 높은 기호도를 보였다.

Keywords

References

  1. Wu Z, Potter HR, Hong D (2006) Flora of china illustrations, volume 22. Missouri Bot Gard press, p 628
  2. Lee WT (1996) Lineamenta florae koreae. Academy Press, Seoul, Korea, p 1394-1395
  3. Haslam SM (1970) The performance of Phragmites communis trin. in relation to water supply. Annals of Botany, 34, 867-877
  4. Marks M, Lapin B, Randall J (1994) Phragmites australis (P. communis): threat, management and monitoring. Natural Areas J, 14, 285-294
  5. Clevering OA, Brix H, Lukavska J (2001) Geographic variation in growth responses in Phragmites australis. Aquatic Botany, 69, 89-108 https://doi.org/10.1016/S0304-3770(01)00132-2
  6. Hong MG, Kim JG (2011) Comparative analysis of cutting efficiency using culms of reed with genetic, environmental and methodological differences. Korean Wetlands Soc, 13, 603-611
  7. Mo JH, Oh SJ, Kim KR (2013) Comparison on the antioxidative activity of ethanol and hot water extracts of Phragmitis rhizoma. Korean Soc Cosmetol, 19, 809-814
  8. In MJ, Kim DC (2010) Fermentation characteristics of wild grape (Vitis amurensis) wine prepared with reed (Phragmites communis) root. Koean J Academia- Industrial Technol, 11, 1528-1533
  9. Daane LL, Harjono I, Zylstra GJ, Haggblom MM (2001) Isolation and characterization of polycyclic aromatic hydrocarbon-degrading bacteria associated with the rhizosphere of salt marsh plants. Appl Environ Microbiol, 67, 2683-2691 https://doi.org/10.1128/AEM.67.6.2683-2691.2001
  10. Farrell RE, Frick CM, Germida JJ (2004) Phytoper : a database of plants that play a role in the phytoremediation of petroleum hydrocarbons. Proceedings of the second phytoremediation technical seminar, Environment, Canada, Ottawa, ON, p 29-40
  11. Leisinger T (1981) Microbial degradation of xenobiotic and recalcitrant compounds. Academic press, London, UK, p 415
  12. Muraatova A, Hbner A, Narula N, Want W, Turkovskaya O, Kuschk P, Jahn R, Merbach W (2003) Rhizosphere microflora of plants used for the phytoremediation of bitumen-contaminated soil. Microbiol Res, 158, 151-161 https://doi.org/10.1078/0944-5013-00187
  13. Olsen RH, Hansen J (1976) Evolution and utility of a Pseudomonas aeruginosa PAO chromosome. J Bacteriol, 150, 60-69
  14. Sambrook J, Fritsch EF, Maniatis T (1989) Molecular cloning : a laboratory manual, 2nd ed. Cold Spring Harbor Laboratory Press, Cold Spring Harbor, NY, p 130-131
  15. Choi YJ (1997) Traditional knowledge in Korea. Academy book, Seoul, Korea, p 22-23
  16. Kim HS, Hyun JS, Kim J, Ha HP, Yu TS (1997) Characteristics of useful fungi isolated from traditional Korean Nuruk. J Korean Food Sci Nutr, 26, 767-774
  17. Kim JY, Park GS (2014) Analysis of consumers' present use and future demand of traditional Korean liquors. Korean J Food Cook Sci, 30, 41-50 https://doi.org/10.9724/kfcs.2014.30.1.041
  18. Jung KH, Jang HK (1990) Food analysis. Jinro Publishing Corporation, Korea, p 175-176
  19. Wilson AM, Work TM, Bushway AA, Bushway RJ (1981) HPLC determination of fructose, glucose and sucrose in potatoes. J Food Sci, 46, 300-301 https://doi.org/10.1111/j.1365-2621.1981.tb14589.x
  20. Joslyn MA (1970) Methods in food analysis. Acad Press, NY, USA, p 710-711
  21. Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature, 26, 1199-1744
  22. Duncan DB (1955) Multiple range and multiple F test. Biometrics, 11, 1-42 https://doi.org/10.2307/3001478
  23. Lee ST, Kim MB, Song GW, Choi SU, Lee HJ, Heo JS (2000) Effect of Polyonatum odoratum extracts on quality of Yakju. Korean J Postharvest Sci Technol, 7, 262-266
  24. Lee JB, Lee JS, Kim MH (2012) Physicochemical and sensory characteristics of Yakju fermented with different ratios of dandelion (Taraxacum platycarpum) root powder. J Korean Soc Food Sci Nutr, 41, 834-839 https://doi.org/10.3746/jkfn.2012.41.6.834
  25. Kim JY, Yi YH (2010) pH, acidity, color, amino acids, reducing sugars, total sugars, and alcohol in puffed millet powder containing millet takju during fermentation. Korean J Food Sci Technol, 42, 727-732
  26. Jung KT, Ryu J, Ju IO, Noh JJ, Kim JM (2014) Quality characteristics of Yakju (Korean traditional rice wine) added with bamboo ethanol extract. J Korean Soc Food Sci Nutr, 43, 281-296 https://doi.org/10.3746/jkfn.2014.43.2.281
  27. Cho KS, Jeong EY, Choi HS, Kim MK (2012) Brewing and quality characteristics of schisandra chinensis Yakju. J Appl Biol Chem, 55, 163-167 https://doi.org/10.3839/jabc.2012.025
  28. Kwon YH, Jo SJ, Kim JH, Ahn BH (2010) Fermentation characteristics and volatile compounds in Yakju made with various brewing conditions; glutinous rice and pre-treatment. Korean J Microbiol Biotechnol, 38, 46-52
  29. Lee JB, Park HK, Lee JS, Kim MH (2011) Studies on antioxidant activity, total flavonoids and polyphenols, and reducing power in Yakju with different ratios of dandelion root. J East Asian Soc Dietary Life, 21, 882-887