The Effect of Replacement Levels of Non-Waxy Rice on the Quality of Jinyangju, a Korean Traditional Rice Wine Made of Clutinous Rice

멥쌀 첨가가 진양주의 품질에 미치는 영향

  • Kim, Tie-Yan (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Chung, Hee-Jong (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
  • 김철암 (전남대학교 식품공학과 및 농업과학기술연구소) ;
  • 정희종 (전남대학교 식품공학과 및 농업과학기술연구소) ;
  • 은종방 (전남대학교 식품공학과 및 농업과학기술연구소)
  • Published : 2005.12.31

Abstract

Jinyangju, Korean rice wine, has been traditionally brewed using unique glutinous rice produced only in Haenam, Korea. Because this glutinous rice is expensive, possibility of partial replacement by lower costing non-waxy rice to make Jinyangju was investigated. Both chemical and sensory properties of the rice wine made from different levels of non-waxy rice replacement were determined. Total acidity, pH, total sugar content, and alcohol content of rice wines made with varying replacement levels of non-waxy rice (0, 30, 50, and 70%) were respectively as follows: 1.02, 0.98, 1.1, and 1.1%; 3.76, 3.83, 3.64, and 3.58; 6.22, 6.31, 4.58, and 4.73%; 14.2, 14.8, 15.6, and 15,2%. Highest overall acceptabilities in sensory test including color, flavor, odor, and overall favorite were 4.45, 4.73, 4.45, and 3.55, respectively, at 30% non-waxy rice replacement.

Keywords

non-waxy rice;glutinous rice;Jinyangju;quality

References

  1. Kim LH, Park WS, Koo YJ. Comparison of fermentation characteristic of Korean traditional alcoholic beverage with different input step and treatment of rice and Nuruk. Korean J. Dietary Cult. 11: 339-348 (1996)
  2. Han EH, Lee TS, Noh BS, Lee DS. Volatile Takju prepared components in mash of Takju prepared by using different Nuruks. Korean J. Food Sci. Technol. 29: 563-570 (1999)
  3. Park CS, Lee TS. Quality characteristics of Takju prepared by wheat flour Nuruk. Korean J. Food Sci. Technol. 34: 298-302 (2002)
  4. Zoecklein BW, Fugelsang KC, Gump BH, Nury FS. Volatile acidity, pp. 192-198. Chapman and Hall, New York. NY, USA (1995)
  5. So MH, Lee YS, Noh WS. Changes in microorganisms and main components during Takju brewing by a modified Nuruk. Korean J. Food Nutr. 12: 226-232 (1999)
  6. Chang KS, Yu TJ. Studies on the components of Sokokju and commercial Yakju. Korean J. Food Sci. Technol. 13: 307-313 (1981)
  7. Shin HS, Rhee JY. Comparative studies on the lipid content and neutral lipid composition in non-glutinous and glutinous rice. Korean J. Food Sci. Technol. 18: 137-142 (1986)
  8. Masashi O, Tooru Y, Syuntaro Y, Teruya N, Sadao K, Kojiro T, Teruya N. Preservation of Sake quality by decreasing the dissolved oxygen concentration. J. Brew. Soc. Jpn. 94: 827-832 (1999) https://doi.org/10.6013/jbrewsocjapan1988.94.827
  9. Kang GH, Noh BS, Suh JH, Hawer S. Food Anlysis. Sungkyunkwan Univ. Press, Seoul, Korea. pp. 126-129 (1989)
  10. Iwata H, Iwase S, Matsuura H, Suzuki T, Aramaki I. Sake making uncooked rice polish. J. Brew. Soc. Japan. 96: 63-69 (2001) https://doi.org/10.6013/jbrewsocjapan1988.96.63
  11. Lee SR. Korean Fermented Food. Ewha Women's University, Press, Seoul, Korea. pp. 222-294 (1986)
  12. Kim CJ, Kim KC, Kim DY, Oh MT, Lee SO, Chung ST, Chung JH. Fermentation Technology. Sunjinmunwhasa, Seoul, Korea. pp. 79-103 (1990)
  13. Chung HK. Characteristics and present status of Korean traditional alcoholic beverage. Korean J. Dietary Cult. 4: 311-318 (1989)
  14. Kim JH, Lee SH, Kim NH, Choi SY, Lee JS. Manufacture and physiological functionality of Korea traditional liquors by using dandelion. Korean J. Appl. Microbiol. Bioeng. 28: 367-371 (2000)
  15. Kim JH, Jeong SC, Kim NM, Lee JS. Effect of indian millet Koji and legumes on the quality and angiotensin I-converting enzyme inhibitory of Korean traditional rice wine. Korean J. Food Sci. Technol. 35: 733-737 (2003)
  16. Kim ZU. Food Processing. Moonwoondang, Seoul, Korea. p. 5 (1985)
  17. Han EH, Lee TS, Noh BS, Lee DS. Quality characteristics in mash of Takju prepared by using different Nuruk during fermentation. Korean J. Food Sci. Technol. 29: 555-562 (1997)
  18. Kim IH, Park WS, Koo YJ. Comparison of fermentation characteristics of Korean traditional alcoholic beverage with different input step and treatment of rice and Nuruk. Korean J. Dietary Cult. 11: 339-348 (1996)
  19. Cho CH. Dasi chajyaya hal yuli Sul. Seoyei moonjib, Seoul, Korea. pp. 134-135 (1999)