Journal of Practical Agriculture & Fisheries Research (현장농수산연구지)

Korea National University of Agriculture and Fisheries (국립한국농수산대학교 교육개발센터)
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Manufacturing Characteristics of Solid-State Fermentation Distilled Spirits Using Rice Nuruk (Fermented Starter) and Sorghum

쌀누룩과 수수를 사용한 고체발효 증류주의 제조 특성

  • Shin, J.Y. (Department of Agriculture & Fisheries Processing, Korea National College of Agriculture and Fisheries) ;
  • Jeong, D.S. (Gimje Agricultural Development & Technology Center) ;
  • Kang, C.S. (Department of Agriculture & Fisheries Processing, Korea National College of Agriculture and Fisheries) ;
  • Choi, H.S. (Department of Agriculture & Fisheries Processing, Korea National College of Agriculture and Fisheries)
  • 신제영 (국립한국농수산대학 산학협력단) ;
  • 정다솜 (김제시농업기술센터) ;
  • 강창수 (국립한국농수산대학 농수산가공학과) ;
  • 최한석 (국립한국농수산대학 농수산가공학과)
  • Received : 2021.05.03
  • Accepted : 2021.06.15
  • Published : 2021.06.28
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Abstract

In this study, characteristics of solid-state fermentation distilled spirits with nuruk (fermentation starter) and sorghum were investigated. The starch digestion activity was highest in black koji (A. usamii) at 359.15 U/g dry base, white koji (A. luchuensis) at 306.98 and yellow koji (A. oryzae) at 15.31 was followed. The pH of the solid-state fermented mash in yellow, white and black koji showed 5.09, 4.46 and 4.50 respectively with significant differences (p<0.001). The total acid content of white and black koji was 0.73% as citric acid. The alcohol content of mash prepared with yellow, white and black koji was 4.34, 4.24, 3.89% respectively. The contents of reducing sugar showed 3.28, 3.23 and 2.64%. Total sugar were 14.88, 17.84 and 17.60% respectively. The alcohol content of each distillate ranged from 44.3 to 39.9%, and the furfural content in yellow koji was 1.25 times lower than the others.

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