Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality characteristics of distilled soju using Dae-hong peaches

대홍 복숭아를 활용한 증류주의 품질 특성

  • Ji-Eun Kang (Fermented & Processing Food Science Division, National Institute of Agricultural Sciences) ;
  • Young-Mi Kim (Fermented & Processing Food Science Division, National Institute of Agricultural Sciences) ;
  • Ju-Eun Lee (Fermented & Processing Food Science Division, National Institute of Agricultural Sciences) ;
  • Bo-Ra Im (Fermented & Processing Food Science Division, National Institute of Agricultural Sciences) ;
  • Ji-Ho Choi (Fermented & Processing Food Science Division, National Institute of Agricultural Sciences) ;
  • Gui-Jeong Han (Fermented & Processing Food Science Division, National Institute of Agricultural Sciences) ;
  • Haet-Nim Jeong (Horticultural Research Division, Gangwon Special Self-Governing Province Agricultural Research & Extension Service)
  • 강지은 (국립농업과학원 발효가공식품과) ;
  • 김영미 (국립농업과학원 발효가공식품과) ;
  • 이주은 (국립농업과학원 발효가공식품과) ;
  • 임보라 (국립농업과학원 발효가공식품과) ;
  • 최지호 (국립농업과학원 발효가공식품과) ;
  • 한귀정 (국립농업과학원 발효가공식품과) ;
  • 정햇님 (강원특별자치도농업기술원 원예연구과)
  • Received : 2023.07.20
  • Accepted : 2023.08.04
  • Published : 2023.08.30
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Abstract

The study was conducted to confirm the possibility of producing alcohol beverages from Dae-hong peaches. Upon examining the quality characteristics of distilled soju using Dae-hong peaches, the alcohol content was 1.12 to 1.16 times higher than that from the atmospheric distillation method. Soju with 20 % peach extract content had the highest alcohol content and the lowest volatile acid content, indicating a low possibility of causing irritating odors. Acetaldehyde was 1.3-1.94 times lower in vacuum-distilled soju, and methanol was not detected in all samples. The absorbance value of furfural, a burnt component generated during distillation is high in atmospheric distillation, which can cause irritating odors. Upon examining the volatile fragrance components, isoamylalcohol and 1-propanol were found to be the main components, both of which were the highest in the treatment group with 20 % peach extract content. The electronic nose analysis revealed that this group showed the most opposing flavor patterns to the control group, and when distilled under reduced pressure with 20 % addition of Dae-hong peaches can produce high-quality soju.

대홍 복숭아를 함유한 증류주의 품질특성을 살펴본 결과, 알코올 함량은 상압 증류에서 47.90-50.60%, 감압 증류에서 41.30-45.20%로 상압증류방식의 증류수율이 1.12-1.16배 높게 나타났으며, 복숭아 첨가량 20% 처리구에서 알코올 함량이 가장 높게 나타났다. 휘발산 함량은 상압 및 감압증류 모두 복숭아 함량이 20% 첨가된 처리구에서 가장 낮게 나타나 자극취를 발생할 가능성이 낮게 나타남을 알 수 있다. 식품공전상 증류주의 규격인 acetaldehyde는 상압증류에서 33.16-39.29 mg/L, 감압증류에서 17.12-28.23 mg/L로 감압증류 시 1.39-1.94배 낮게 나타났으며, methanol은 모든 시료에서 검출되지 않았다. 증류 시 발생하는 탄내성분인 furfural의 흡광도값은 상압증류 시 30-60, 감압증류 시 10-40으로 나타나 상압증류에서 탄내 등 자극취를 유발할 가능성이 있음을 알 수 있다. 각 처리구의 휘발성 향기성분을 살펴본 결과 약간의 쓴맛을 나타내는 isoamylalcohol과 알코올향을 발현하는 1-propanol이 주성분으로 나타났으며, 이는 모두 복숭아 첨가량 20% 처리구에서 가장 높게 나타났다. 전자코 분석결과 또한 20% 처리구는 대조구와 가장 상반되는 향기패턴을 보여 대홍 복숭아를 20% 첨가하여 감압방식으로 증류하였을 때 자극취가 적고 향 패턴이 구별되는 품질의 증류주가 제조될 수 있다.

Keywords

Acknowledgement

본 연구는 농촌진흥청 지역농산물 소비확대를 위한 생산 안정화 기반기술 개발사업(PJ01667004)의 지원에 의해 이루어진 것이며, 연구비 지원에 감사드립니다.

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