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http://dx.doi.org/10.11002/kjfp.2014.21.6.908

Effect of varying the amount of water added on the characteristics of mash fermented using modified Nuruk for distilled-Soju production  

Choi, Han-Seok (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Kim, Eu-Gene (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Kang, Ji-Eun (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Choi, Ji-Ho (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Yeo, Soo-Hwan (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Jeong, Seok-Tae (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Publication Information
Food Science and Preservation / v.21, no.6, 2014 , pp. 908-916 More about this Journal
Abstract
This study was conducted to investigate the effects of varying the amount of water added on the characteristics of mash fermented using modified Nuruk for distilled-Soju production. As the amount of water added to the mash increased from 120 to 300%, the pH dropped from 4.6 to 4.2, resulting in reductions in the acidity from 6.0 to 5.2, in the amino acid level from 6.0 to 4.2, and in the soluble-solid content from 18.4 to $7.4^{\circ}Brix$. The alcohol concentration of the mash was highest at 17.6%, when 150% water was added, while the alcohol yield showed water-content-dependent increases of 59.7, 74.5, 80.8, 82.8, 89.4, and 90.6% with 120, 150, 180, 200, 250, and 300% water added, respectively. The values of the organic-acid content in the mash were 207.85, 222.38, 222.06, 204.56, 194.34, and 204.34 mg/100 mL, showing the highest values when 150 and 180% water was added. The total amino-acid content showed water-content-dependent decreases at 474.60, 317.32, 241.89, 244.51, 189.00, and 208.12 mg/100 mL, with arginine, alanine, glutamic acid, glycine, isoleucine, leucine, lysine, phenylalanine, proline, serine, tyrosine, and valine as the major components. The concentrations of isobutanol, isoamyl alcohol, 1-propanol, and 2-phenylalcohol were 154.88~182.62, 320.59~394.47, 91.50~170.91, and 108.93~144.26 ppm, respectively, while ethyl acetate, acetaldehyde, furfural, and butyric acid were also detected.
Keywords
Soju; Nuruk; distilled liquor; mash; amount of water;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
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