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Quality Characteristics of Takju, Yakju, and Spirit made from Phellinus linteus and Ginger  

Lee, Jeong-Hoon (Dept. of Hotel Culinary Arts, Shinansan University)
Choi, Hee-Suk (Dept. of Food Science and Biotechnology, Shinansan University)
Son, Heung-Soo (Dept. of Food Science and Biotechnology, Shinansan University)
Lee, Yun-Hi (Korean Institute of Liquor Research)
Noh, Jeang-Mi (Dept. of Food and Nutrition, College of Life Science, Gangneung-Wonju National University)
Kim, Jae-Min (Chungmu Fermentation Co. Ltd.)
Jeong, Jae-Hong (Dept. of Hotel Culinary Arts, Shinansan University)
Publication Information
Culinary science and hospitality research / v.21, no.6, 2015 , pp. 103-119 More about this Journal
Abstract
This study was carried out to evaluate the quality of characteristics of Takju, Yakju, and spirit made from Bunkuk(flour), Phellinus linteus and Ginger kuk. The sacharogenic power of Nuruks and pH, brix, acidity, cell numbers of yeast, and alcohol content of Deotsuls were analysed; flavors, organic acids, and sensory evaluation of Takju, Yakju, and spirit were employed in the analysis of this current study. Results showed that the saccharogenic power of Phellinus linteus kuk after fermentation of Nuruks showed the highest level, and Phellinus linteus kuk and Ginger kuk showed the same level after dry Nuruks. During fermentation of Deotsuls, pH and brix decreased with increased fermentation time, while acidity increased with increased fermentation time. Cell numbers of yeast were found to be at the highest level in Phellinus linteus kuk on the first day of fermentation, and it was the same result in the final stage(p<0.05). Alcohol content increased with an increase in fermentation time, and showed no significant difference between control and test in the final stage of fermentation. In terms of analysis of flavor components, acetone and n-amyl alcohol were not detected in Takju, Yakju, and spirit. n-butanol was detected at the highest value, followed by i-amyl alcohol. Fusel oil was detected at the highest level in spirit fermented by Bunkuk. In analysis of organic acids, lactic acid showed the highest content followed by acetic acid. Very small amounts of acetic acid were detected in the spirit and other organic acids were not detected. In sensory evaluation, Takju, Yakju, and spirit made from Phellinus linteus kuk showed the highest score. As a result of this study, Phellinus linteus kuk presented the most desirable Nuruk in order to make Takju, Yakju, and spirit.
Keywords
quality characteristics; Yakju; Takju; spirit; Phellinus linteus kuk; Ginger kuk;
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