Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Characteristics of Yakju with Nuruk Extracts

누룩추출물로 제조한 약주의 품질특성

  • Kang, Ji-Eun (Fermented Food Science Division, National Institute of Agricultural Science) ;
  • Choi, Han-Seok (Fermented Food Science Division, National Institute of Agricultural Science) ;
  • Kim, Jae-Woon (Fermented Food Science Division, National Institute of Agricultural Science) ;
  • Kim, Chan-Woo (Fermented Food Science Division, National Institute of Agricultural Science) ;
  • Yeo, Soo-Whan (Fermented Food Science Division, National Institute of Agricultural Science) ;
  • Jung, Seok-Tae (Fermented Food Science Division, National Institute of Agricultural Science)
  • 강지은 (국립농업과학원 발효식품과) ;
  • 최한석 (국립농업과학원 발효식품과) ;
  • 김재운 (국립농업과학원 발효식품과) ;
  • 김찬우 (국립농업과학원 발효식품과) ;
  • 여수환 (국립농업과학원 발효식품과) ;
  • 정석태 (국립농업과학원 발효식품과)
  • Received : 2016.02.16
  • Accepted : 2016.05.11
  • Published : 2016.06.30
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Abstract

We investigated the fermentation characteristics of yakju made with nuruk extracts. Alcoholic fermentation was performed in an incubator set at $25^{\circ}C$ for 14 days. The study results are as follows: the alcohol content of yakju made with modified nuruk (18.67%) was higher than that made with other nuruk extracts (14.80-17.50%). The pH value of this modified nuruk (4.13) was higher than that of traditional nuruk (3.70-4.00). The yakju containing modified nuruk showed the highest acidity (3.64 mL/10 mL), amino acidity (4.72 mL/10 mL), soluble solid ($1.20^{\circ}Bx$), and color difference (39.78). The concentration of organic acids in traditional nuruks was 212.25-312.97 mg/100 mL, whereas that in modified nuruk was 295.92 mg/100 mL. Nitrogen compound concentrations in modified nuruk (2285.89 mg/L) were 2-14 times higher than that in traditional nuruk. Nitrogen compound concentration and amino acidity are the physiochemical characteristics with the highest impact on off-flavor and browning of yakju. In order to reduce these unfavorable characteristics, material with a lower protein content should be used.

본 연구에서는 약주의 이취와 갈변 원인물질을 알아보기 위해 제균한 누룩추출물을 첨가하여 약주를 제조하고 특성을 확인하였다. 알코올 함량은 재래누룩에서 16.33%, 개량누룩에서 18.67%로 개량누룩에서 1.1배 높게 나타났다. 산도(mL/10 mL)는 재래누룩 5.07, 개량누룩 8.32, 아미노산도 함량(mL/10 mL)도 각각 1.61, 4.72로 개량누룩이 약 2.9배 증가하였다. 당화력에 크게 영향을 미치는 글루코아밀레이스는 재래누룩에 비해 개량누룩이 3.2-44.0배 높은 활성을 보였고, 가용 고형물(r =0.965)과 색차(r =0.954)와 매우 높은 상관성을 보였다. 유기산은 숙신산과 젖산 함량이 가장 높게 나타났으며, 유리 질소화합물 함량(mg/L)은 재래누룩 540.0, 개량누룩 2285.9로 개량누룩에서 4.2배 높게 나타났다. 각 누룩추출물 약주의 이취 및 갈변은 유리질소화합물(r =0.539, 0.792)과 높은 상관성을 보였다.

Keywords

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