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http://dx.doi.org/10.11002/kjfp.2014.21.6.892

Quality characteristics of Takju according to different rice varieties and mixing ratio of Nuruk  

Im, So-Yeon (Fermented Food Science Division, Department of Agro food Resource, NAAS, RDA)
Baek, Chang-Ho (Fermented Food Science Division, Department of Agro food Resource, NAAS, RDA)
Baek, Seong-Yeol (Fermented Food Science Division, Department of Agro food Resource, NAAS, RDA)
Park, Hye-Young (Fermented Food Science Division, Department of Agro food Resource, NAAS, RDA)
Choi, Han-Seok (Fermented Food Science Division, Department of Agro food Resource, NAAS, RDA)
Choi, Ji-Ho (Fermented Food Science Division, Department of Agro food Resource, NAAS, RDA)
Jeong, Seok-Tae (Fermented Food Science Division, Department of Agro food Resource, NAAS, RDA)
Shin, Woo-Chang (Reserch Institute Kooksoondang Co., Ltd.)
Park, Heui-Dong (Department of Food Science and Biotechnology, Kyungpook National University)
Yeo, Soo-Hwan (Fermented Food Science Division, Department of Agro food Resource, NAAS, RDA)
Publication Information
Food Science and Preservation / v.21, no.6, 2014 , pp. 892-902 More about this Journal
Abstract
The quality characteristics of Takju were investigated according to the different rice varieties and mixing ratio of Nuruk for the advanced quality of Takju. The yeast was selected by alcohol-producing ability. Then a liquid starter was prepared using brewing fungi (Aspergillus luchuensis 34-1 and Lichtheimia ramosa CN042), and rice Nuruk was manufactured with two rice types (Chucheong and Hanareum). The quality characteristics of Takju were investigated based on the rice type and the mixing ratio of A. luchuensis 34-1 and Lich. ramosa CN042 (1:0, 0:1, 1:1, 1:3). S. cerevisiae Y268 showed an alcohol yield of $9.3{\pm}0.33%$ at a 0.3% concentration in the YPD broth medium, and the rice Nuruk with A. luchuensis 34-1, regardless of rice type, was confirmed to have a higher enzyme activity and physiochemical property than Lich. ramosa CN042. According to the quality analysis of Takju, the physiochemical property was increased for the fermentation period, and the acidity differed by type of fungi and rice. The quality of Takju was changed with the composition differences of organic acid and free amino acid by rice type and mixing ratio. As a result of the sensory evaluation of Takju, the preference for it was increased with the Hanareum and A. luchuensis 34-1, respectively. Thus, this study shows the possibilities for activating the industry of traditional liquor by improving the Nuruk and Takju manufacturing technique.
Keywords
brewing microorganism; starter; rice Nuruk; Takju; quality;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
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