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Quality Characteristics of Takju, Yakju, Spirit made by Pulse Crop Nuruks  

Jeong, Jae-Hong (Dept. of Hotel Culinary Arts, Shinansan University)
Chai, He-Suk (Dept. of Food Science and Biotechnology, Shinansan University)
Lee, Yun-Hi (Korean Institute of Liquor Research)
Lee, Kun-Soon (Dept. of General Education, Korea National College of Agriculture and Hisheries)
Kim, Jae-Min (Chungmu Fermentation Co. Ltd.)
Lee, Jeong-Hoon (Dept. of Hotel Culinary Arts, Shinansan University)
Publication Information
Culinary science and hospitality research / v.21, no.3, 2015 , pp. 232-247 More about this Journal
Abstract
This study was carried out to evaluate the quality of characteristics of the Takju, Yakju, spirit made by various pulse crop Nuruks which were made by Whyangonkuk(whole wheat, mung beans), Naebubijeonkuk mung beans, wheat flour, millet), Daedukuk(whole wheat, soybean). pH, Brix, total acidity, cell numbers of yeast and alcohol content of brews were analysed and flavors, organic acids, sensory evaluation of Takju, Yakju, and spirit were employed to analyze for current study. Results showed that pH value of Whyangonkuk brews during fermentation decreased the lowest, and Brix value also decreased. Total acidity of Whyangonkuk at the initial and final stage of fermentation revealed the most. Alcohol contents of Naebubijeonkuk brew presented the highest at the initial stage of fermentation, but there were no significant differences among Whyangonkuk, Naebubijeonkuk and Daedukuk at the final stage of fermentation. Cell numbers of yeast were found the most in Daedukuk at the first stage of fermentation, and cell numbers started to decrease after 2 days, but there were no significant differences at the final stage(p<0.05). In terms of analysis of flavor components, acetone and n-amyl alcohol were not detected in Takju, Yakju, and spirit. n-butanol was detected the most value followed by i-amyl alcohol. Fusel oil were detected the highest level at spirit, but no differences among Takju, Yakju and spirit. In analysis of organic acids, fumaric acid and formic acid were detected in Takju and Yakju. while 7 kind of organic acids were detected. Lactic acid showed the highest level in organic acid analysis. Takju and Yakju made by Whyangonkuk showed the highest score, and Daedukuk showed the opposite result but there were no differences in spirit made by Whyangonkuk, Naebubijeonkuk, and Daedukuk. As a result of this study, Whyangonkuk presented the most desirable Nuruk.
Keywords
quality characteristics; Yakju; Takju; spirit; pulse crop Nuruks;
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Times Cited By KSCI : 16  (Citation Analysis)
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