Quality Characteristics of Soju Mashes Brewed by Korean Traditional Method

전통 방법으로 제조한 소주 술덧의 품질 특성

  • In, Hye-Young (Department of Food and Microbial Technology, Seoul Woman's University) ;
  • Lee, Taik-Soo (Department of Food and Microbial Technology, Seoul Woman's University) ;
  • Lee, Dong-Sun (Department of Chemistry, Seoul Woman's University) ;
  • Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Woman's University)
  • 인혜영 (서울여자대학교 식품.미생물공학과) ;
  • 이택수 (서울여자대학교 식품.미생물공학과) ;
  • 이동선 (서울여자대학교 화학과) ;
  • 노봉수 (서울여자대학교 식품.미생물공학과)
  • Published : 1995.02.01

Abstract

Four different mashes using traditional methods in Korea such as Andong soju, Moonbaeju, Leekangju and Jindo hongju, were prepared for distilled liquor. The changes of pH, total acid, reducing sugar, total sugar, alcohol, solid content and ${\beta}-amylase$ activities in their mashes were studied during fermentation. Ethanol content of mashes were increased to the range of $8.8{\sim}11.2%$ after 16 days of fermentation. The group which was brewed by the first addition of mash showed higher ethanol content than the other group which was not added the ones. Total acid content of mashes increased to $0.59{\sim}1.10%$. The total sugar content was decreased to $6.70{\sim}8.94%$, and that of Leekangju type was lower than that of other fermented mashes. Reducing sugar content was in the range of $0.62{\sim}6.42%$ at the initial fermentation and decreased to $0.09{\sim}0.30%$ after 16 days of fermentation. Soju was obtained by distillation of each fermented mashes using the modified traditional Togori. After distillation of mashes, pH was increased and total acid was reduced. Sugar(3.58%) and solid(1.17%) in Leekangju were found to be leached from the mixture of pear, ginger, cinnamon, honey and curcuma rhizome.

Keywords

different mash;soju;the first addition for mash;quality