Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Distilled Soju with Different Pretreatment of Rice

쌀 전처리를 달리한 증류주의 품질특성

  • Seung Eun, Lee (Fermented & Processed Food Science Division, Department of Agro-food Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Ji-Eun, Kang (Fermented & Processed Food Science Division, Department of Agro-food Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Bora, Lim (Fermented & Processed Food Science Division, Department of Agro-food Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Heui-Yun, Kang (Fermented & Processed Food Science Division, Department of Agro-food Resources, National Institute of Agricultural Sciences, Rural Development Administration)
  • 이승은 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 강지은 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 임보라 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 강희윤 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과)
  • Received : 2022.12.13
  • Accepted : 2022.12.31
  • Published : 2022.12.31
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Abstract

The purpose of this study was to confirm the quality characteristics of distilled soju with different rice pretreatment processes. The non-steamed fermentation method is a technology that uses starch to produce saccharification and alcohol without going through the steaming of raw materials. It has advantages such as reduction of manpower and cost, prevention of nutrient loss, and minimization of waste water. In this study, rice used were non-steamed and pulverized 'Baromi2', nonsteamed and steamed 'Samgwang', and puffed rice. As the fermenting agent, koji, modified nuruk, N9 yeast, and purified enzyme were used, and lactic acid was added to prevent contamination during fermentation. The amount of water was 300% in total, and after the first watering, 5 days after fermentation, the second watering was carried out. As a result of the study, it was confirmed that the non-steamed fermentation method using 'Baromi' was superior to the existing fermentation method in terms of temperature during fermentation, final alcohol content, soluble solids, and pH. By expanding the stability of the production technology of non-steamed fermentation technology, product quality improvement can be expected.

Keywords

Acknowledgement

본 논문은 농촌진흥청 고유연구사업(과제명: 국산 증류주 상품화 기술 현장접목 연구(2공동), 공동연구번호: PJ01600802)의 지원에 의해 수행된 결과이며, 이에 감사드립니다

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