한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지
DOI QR코드

DOI QR Code

숙성용기를 달리한 전통 쌀 증류식 소주의 숙성 중 이화학 특성 및 향기성분의 변화

Physicochemical properties of rice-distilled spirit matured in oak and stainless steel containers

  • 강선희 (한국식품연구원 우리술연구팀) ;
  • 김재호 (한국식품연구원 우리술연구팀) ;
  • 이애란 (한국식품연구원 우리술연구팀) ;
  • 김아라 (한국식품연구원 우리술연구팀) ;
  • 김태완 (한국식품연구원 우리술연구팀)
  • Kang, Sun-Hee (Korean Alcoholic Beverage Research Team, Korea Food Research Institute) ;
  • Kim, Jae-Ho (Korean Alcoholic Beverage Research Team, Korea Food Research Institute) ;
  • Lee, Ae-Ran (Korean Alcoholic Beverage Research Team, Korea Food Research Institute) ;
  • Kim, A-Ra (Korean Alcoholic Beverage Research Team, Korea Food Research Institute) ;
  • Kim, Tae-Wan (Korean Alcoholic Beverage Research Team, Korea Food Research Institute)
  • 투고 : 2017.02.22
  • 심사 : 2017.04.14
  • 발행 : 2017.08.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

전통 쌀 증류식 소주를 제조하여 오크통에 숙성시킴으로써 숙성 중에 증류주의 이화학적 특성 및 향기성분의 변화를 측정하였다. 입국(Aspergillus luchuensis)과 선발된 효모(Saccharomyces cerevisiae Y88-4)로 담금한 발효주를 감압 증류하였다. 제조된 증류주는 오크통과 스테인리스통에 12개월 간 실온 숙성 하였다. 숙성 12개월 후 숙성 전에 비해 MSO (Maturated distilled spirits in Oak)와 MSS (Maturated distilled spirits in stainless) 모두 알코올과 pH가 감소하였고, 산도, 전기전도도는 증가하는 경향을 나타냈다. 손실량, 탁도와 적색도, 황색도, 퓨젤유에서 MSO는 유의적으로 증가하였으나, MSS는 변화가 없었다. 향기성분은 ester 류 20종, alcohol 류 7종, acids 류 2종, 기타 5종으로 총 34종의 향기성분이 검출되었다. 12개월 숙성 후 아세트산 에틸, 페닐에틸 알코올이 감소하였고, 카푸릴산 에틸은 증가하여 향기성분에 변화를 나타냈다. 특히 oaklacton과 푸르푸랄은 MSO에서만 검출되어 오크 숙성시 발생하는 특징적인 향기성분으로 사료된다. 전통 쌀 증류주의 오크통 숙성은 알코올 및 손실량은 컸으나, 오크통의 다양한 물질과 반응하면서 색도 및 향기성분이 유의적인 차이를 나타냈다. 이로써 숙성 용기의 선택이 숙성 증류주의 품질에 영향을 미치는 것으로 사료되며, 숙성과정을 통해 다양하고 특색있는 주류제조가 가능할 것으로 기대된다.

Maturation of distilled spirit can generate diverse flavors and tastes. Rice Soju was matured in oak casks (MSO) and stainless steel containers (MSS) for one year at ambient temperature. Ipguk (Aspergillus luchuensis) and Saccharomyces cerevisiae Y88-4 were used, and reduced pressure ($110{\pm}20Torr$) distillation was applied to brew Soju. Acidity and conductivity were increased in both MSO and MSS. MSO reduced alcohol content (from 43 to 40%) and volume (from 18,000 to 12,730 mL), and significantly altered yellowness (from 0.2 to 30.2). Furthermore, MSO increased the isoamyl alcohol (from 276.7 to $339.2{\mu}g/mL$) and isobutyl alcohol (from 122.3 to $144.2{\mu}g/mL$) content. Gas chromatography-mass spectrometry was used to detect volatile compounds in Soju, which included 20 esters, 7 alcohols, 2 acids, and 5 miscellaneous compounds. Oak lactone was detected only in MSO and was considered as a specific flavor component associated with oak maturation. Thus, maturation materials contribute to the physicochemical property of distilled spirits.

키워드

참고문헌

  1. Cho HC. Brewing the Alcoholic Liquor. Nexus Press, Seoul, Korea. pp. 96-103 (2004)
  2. In HY, Lee TS, Lee DS, Noh BS. Quality characteristics of Soju mashes brewed by Korean traditional method. Korean J. Food Sci. Technol. 27: 134-140 (1995)
  3. Park SK. Analytical method for volatile flavor components of Soju. Korea Alc. Liquor Ind. Assoc. 19: 47-60 (1999)
  4. Ryu SW, Shin YH. Global commercialization of Korean traditional liquor. Food Sci. Ind. 41: 34-42 (2008).
  5. Park HH. The rise of Soju: The transfer of distillation technology from China to Korea during the Mongol period (1206-1368). Cent. Asian. Stud. 21: 69-93 (2016). https://doi.org/10.29174/cas.2016.21.1.004
  6. Cho EA and Lee YS. An analysis of phenolic compounds, carbon isotopes and sugar components of whiskys based on the period of maturation. Korean J. Food Nutr. 25: 57-63 (2012) https://doi.org/10.9799/ksfan.2012.25.1.057
  7. Lee JG, Moon SH, Bae GH, Kim JH, Choi HS, Kim TW, Chung C. Distilled Spirits. Ministry of Agriculture, Food and Rural Affairs, Korea Agro-Fisheries & Food Trade Corporation, Kwangmoonkag press, Gyeonggi, Korea. pp. 229-232 (2015)
  8. Lee KYM, Paterson A, Piggott JR, Richardson GD. Origins of flavour in whiskies and a revised flavour wheel: A review. J. I. Brewing 107: 287-313 (2001) https://doi.org/10.1002/j.2050-0416.2001.tb00099.x
  9. Park JS, Chung BW, Bae JO, Lee JH, Jung MY, Choi DS. Effects of sweet potato cultivars and Koji types on general properties and volatile flavor compounds in sweet potato Soju. Korean J. Food Sci. Technol. 42: 468-474 (2010)
  10. Bae SM, Jung SY, Jung IS, Ko HJ, Kim TY. Effect of the amount of water on the yield and flavor of Korean distilled liquor based on rice and corn starch. J. East Asian Soc. Dietary Life 13: 439-446 (2003)
  11. Lee DH, Jung JW, Lee YS, Seo JS and Park IT. Fermentation characteristics for preparation of distilled liquor made of mixed grains. Korean J. Food Sci. Technol. 46: 446-455 (2014) https://doi.org/10.9721/KJFST.2014.46.4.446
  12. Choi SI, Kang SA, Cheong C. Yeast selection for quality optimization of distilled spirits. J. Korea Acad. Ind. Coop. Soc. 14: 3887-3896 (2013)
  13. Bae KH, Ryu HY, Kwun IS, Kwon CS, Shon HY. Optimization of thickness and maturation period of Andong-soju nuruk for fermentation of Andong-soju. Kor. J. Microbiol. Biotechnol. 35: 231-237 (2007)
  14. Kim MS, Lee YH, Kim IY, Eom TK, Kim SH, Jo NJ, Yu SR, Jeong YH. Physicochemical characteristics of Korean traditional spirits brewed with Phellinus linteus by different nuruks. J. Korean Soc. Food Sci. Nutr. 42: 2042-2048 (2013) https://doi.org/10.3746/jkfn.2013.42.12.2042
  15. Cho HC, Kang SA, Choi SI and Cheong C. Quality characteristics of fruit Spirits from a copper distillation apparatus. J. Korean Soc. Food Sci. Nutr. 42: 743-752 (2013) https://doi.org/10.3746/jkfn.2013.42.5.743
  16. Jeong YJ and Seo JH. Volatile compounds of potato sojues produced by different distillation condition. Korean J. Food Preserv. 19: 433-437 (2012) https://doi.org/10.11002/kjfp.2012.19.3.433
  17. Lee YH, Eom TK, Cheong C, Kim IY, Lee YS, Kim MS, Yu SR and Jeong YH. Quality characteristics of spirits by different distillation and filtrations. J. Korean Soc. Food Sci. Nutr. 42: 2012-2018 (2013) https://doi.org/10.3746/jkfn.2013.42.12.2012
  18. Min YK, Yun HS, Jeong HS, Jang YS. Changes in compositions of liquor fractions distilled from Samil-ju with various distillation conditions. Korean J. Food Sci. Technol. 24: 440-446 (1992)
  19. Yi HC, Monn SH, Park JS, Jung JW, Hwang KT. Volatile compounds in liquor distilled from mash produced using koji or nuruk under reduced or atmospheric pressure. Korean J. Food Nutr. 39: 880-886 (2010). https://doi.org/10.3746/jkfn.2010.39.6.880
  20. Lee HK, Choi YS, Chung EH. Higher alcohols composition in Korean alcoholic beverages. Kor. J. Food Hyg. 43: 257-262 (1989)
  21. Ryu LH, Kim YM. Esterification of alcohols with organic acids during distilled spirit distillation. Korean J. Food Nutr. 15: 295-299 (2002)
  22. Lee DS, Park HS, Kim K, Lee TS, Noh BS. Gas chromatographic and mass spectrometric determination of alcohol homologues in the Korean folk sojues (distilled liquor). J. Korean Chem. Soc. 38: 640-652 (1994)
  23. Lee DS, Park HS, Kim K, Lee TS, Noh BS. Determination and multivariate analysis of flavour components in the Korean folk sojues using GC-MS. Korean J. Food Sci. Technol. 26: 750-758 (1994).
  24. In HY, Lee TS, Lee DS, Noh BS. Volatile components and fusel oils of sojues and mashes brewed by Korean traditional method. Korean J. Food Sci. Technol. 27: 235-240 (1995)
  25. Kim JS, Jung HY, Park EY, Noh BS. Flavor analysis of commercial Korean distilled spirits using an electronic nose and electronic tongue. Korean J. Food Sci. Technol. 48: 117-121 (2016) https://doi.org/10.9721/KJFST.2016.48.2.117
  26. Jeong JH, Chai HS, Lee YH, Kim JM, Lee JH. Quality characteristics of Takju, Yakju, spirit made by cereal nuruks. Culi. Sci. Hos Res. 21: 267-280 (2015).
  27. Lee DH, Jung JW, Lee YS, Seo JS, Park IT, Kim TW, Kim JH, Ahn BH. The qualities of liquor distilled from ipguk (Koji) or nuruk under reduced or atmospheric pressure. Korean J. Food Sci. Technol. 46: 25-32 (2014). https://doi.org/10.9721/KJFST.2014.46.1.25
  28. Lee DH, Park IT, Lee YS, Seo JS, Jung JW, Kim TW, Kim JH, Ahn BH. Quality characteristics of fermented wine using nuruk by aging container and period of distilled liquor. Korean J. Food Nutr. 43: 1579-1587 (2014) https://doi.org/10.3746/jkfn.2014.43.10.1579
  29. Lee DH, Jung JW, Lee YS, Seo JS, Park IT, Kim TW, Kim JH, Ahn BH. Quality characteristics of distilled liquor produced using ipguk (Koji) during aging. Korean J. Food Sci. Technol. 46: 694-701 (2014) https://doi.org/10.9721/KJFST.2014.46.6.694
  30. Liebmann A, Scherl B. Changes in whisky while maturing. Ind. Eng. Chem. Res. 41: 534-543 (1949) https://doi.org/10.1021/ie50471a021
  31. Lee DS, Park HS, Kim K, Lee TS, Noh BS. Physicochemical characteristics of Korean folk Sojues. Korean J. Food Sci. Technol. 26: 649-654 (1994)
  32. Yamada Masakazu. On the constituents of the Shochu-Japanese whisky. J. Agr. Chem. Soc. Jpn. 4: 33-34 (1928)
  33. Conner JM, Paterson A, Birkmyre L, Piggott JR. Role of organic acids in maturation of distilled spirits in oak casks. J. I. Brewing 105: 287-291 (1999) https://doi.org/10.1002/j.2050-0416.1999.tb00522.x
  34. Ryu BH, Nam KD. Large scale alcohol fermentation with cassava slices at low temperature. Korean J. Appl. Microbiol. Bioeng. 15: 75-79 (1987)
  35. Lee YS, Cho EA, Cha YH, Yoon DW, Im DH, Choi BG, Jeon JH. Comparisons of flavor ingredients changes according to whisky types and maturation period. Korean J. Food Nutr. 24: 471-479 (2011). https://doi.org/10.9799/ksfan.2011.24.3.471
  36. Yuda J. Volatile compounds from beer fermentation. J. Brew. Soc. Japan. 71: 818-830 (1976)
  37. Ohba T. Analysis of traditional Shochu presented to the contest. J. Brew. Soc. Japan. 86: 645-650 (1991) https://doi.org/10.6013/jbrewsocjapan1988.86.645
  38. Fukuda K, Watanabe M, Asano K, Ueda H, Ohta S. Breeding of brewing yeast producing a large amount of ${\beta}$-phenylethyl alcohol and ${\beta}$-phenylethyl acetate. Agric. Biol. Chem. 54: 269-271 (1990)
  39. Madrera RR, Gomis DB, Alonso JJM. Influence of distillation system, oak wood type, and aging time on volatile compounds of cider brandy. J. Agr. Food Chem. 51: 5709-5714 (2003) https://doi.org/10.1021/jf034280o
  40. Chatonnet P, Boidron JN, Pons M. The aging of red wines in oak barrels: The formation of specific volatile components and their impact on aroma. Sci. Aliments 10: 565-587 (1990)