한국조리학회지 (Culinary science and hospitality research)

  • 제24권1호
  • /
  • Pages.39-49
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  • 2018
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  • 2466-0752(pISSN)
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  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
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핑거루트를 첨가한 탁주의 품질특성

Quality Characteristics of Takju added with Finger Root (Boesenbergia pandurata)

  • 이원해 (세종대학교 조리외식경영학과) ;
  • 조재철 (혜전대학교 호텔조리외식계열)
  • Lee, Won-Hae (Dept. of Culinary and Foodservice Management, Sejong University) ;
  • Cho, Jae-Chul (Dept. of Hotel Culinary Arts & Food Service, Hyejeon College)
  • 투고 : 2018.01.08
  • 심사 : 2018.01.26
  • 발행 : 2018.01.31
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초록

In this study, the traditional takju was manufactured using the finger root, which was recognized as a health functional ingredient, and analyzed the physicochemical and sensory quality characteristics according to the period of fermentation. The pH was significantly low(p<0.05) in all samples until the second day of fermentation, and the pH tended to increase again from the third day of fermentation. The pH value was decreased as the amount of finger root was decreased(p<0.05). The acidity of takju was significantly lower at 0.17~0.21 immediately after fermentation(p<0.05). The acidity of FR0 showed significantly the highest value(p<0.05). The sugar content of takju was significantly increased in all the samples until the 2nd day of fermentation(p<0.05). On the 7th day, it showed the lowest value at $11.01{\sim}12.63^{\circ}Brix$. The sugar content of FR0 was significantly lowest value(p<0.05). The alcohol content of takju was significantly increased as the fermentation proceeded, and the highest value was 11.90~13.50% at 7 days(p<0.05). The alcohol content of RF0 was significantly higher than other samples(p<0.05). As a result of organic acid analysis of finger root takju fermented for 7 days, citric acid(3.35%) showed the highest content of FR3(p<0.05). The content of fructose increased with increasing finger root amount (p<0.05). As a result of sensory evaluation of finger root takju, FR1 and FR2 samples tended to be lower in score than FR0, and FR3 showed the highest score. The overall acceptance value of FR0 was 7.5 and FR3 was 7.57.

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