pH, Acidity, Color, Reducing Sugar, Total Sugar, Alcohol and Organoleptic Characteristics of Puffed Rice Powder Added Takju during Fermentation

팽화미분 첨가에 따른 탁주의 양조 중 pH, 산도, 색도, 환원당, 총당, 알코올 그리고 관능 성질 변화

  • Published : 2007.06.30

Abstract

The pH, acidity, color, reducing sugar, total sugar, alcohol, and organoletic characteristics of Takju containing puffed rice powder (0, 25, 50 and 75%) were investigated during fermentation for 10 days. After drastic decrease at Day 1, the pH increased gradually until Day 5 and then tended to decrease after Day 6. A lower concentration of puffed rice powder resulted in a greater pH reduction (p<0.05). Acidity increased quickly with days, especially for the 0% after Day 6 (p<0.05). After a sudden rise at Day 1, the Hunter ‘L’ value tended to decrease with days of fermentation. At the same day, the 75% showed the lowest Hunter ‘L’ value, however, it had the highest Hunter ‘a’ value except on Days 0, 3 and 10 (p<0.05). After a rapid reduction in reducing sugar on Day 3, no differences were observed in the samples (p<0.05). The 75% tended to be higher in reducing sugar. Total sugar decreased rapidly at Day 2, and then either remained unchanged or decreased after Day 3. With the exception of Day 4, the 75% had higher amounts of total sugar than the others at the same day (p<0.05). The Highest alcohol contents [13.0-16.4% (v/v)] occurred on Day 6. Higher alcohol concentrations were observed with higher puffed rice powder (p<0.05). In the sensory evaluation, no differences were detected between the 0% and those with puffed rice powder added (p<0.05).

Keywords

takju;puffed rice powder;pH;acidity;color;sugar;alcohol

References

  1. Chung DH. The History of Alcohol Tradition in Korea. Shinkwang Publishing Co., Seoul, Korea. pp. 271-298 (2004)
  2. National Tax Service Republic of Korea. Statistical yearbook of national Tax. Seoul, Korea. pp. 317-319 (2005)
  3. Jeong JW, Park KJ, Kim MH, Kim DS. Quality characteristics of Takju fermentation by addition of chestnut peel powder. Korean J. Food Preserv. 13: 329-336 (2006)
  4. Kang KH, Noh BS, Seo JH, Hur WD. Food analytics. Sungkyunkwan University Press. Seoul, Korea. pp. 109-110 (1998)
  5. Elizabeth L. Laboratory Methods for Sensory Evaluation of Food. Canada Department of Agriculture. Ottawa, Canada. pp. 21-23, 63-64 (1977)
  6. SPSS. Statistical Package for Social Science for Windows. Rel. 10.0. SPSS Inc., Chicago, IL, USA (1999)
  7. Song JC, Park HJ, Shin WC. Change of Takju qualities by addition of cyclodextrin during the brewing and aging. Korean J. Food Sci. Technol. 29: 895-900 (1997)
  8. Jin TY, Chung HJ, Eun JB. The effect of fermentation temperature on the quality of Jinyangju. Korean J. Food Sci. Technol. 38: 414-418 (2006)
  9. Yoo JS, Lee S. Use of nisin for improved ethanol production during Takju fermentation. Korean J. Appl. Microbiol. Biotechnol. 25: 203-206 (1997)
  10. Han EH, Lee TS, Noh BS, Lee DS. Quality chracteristics in mash of Takju prepared by using different Nuruk during fermentation. Korean J. Food Sci. Technol. 29: 555-562 (1997)
  11. Seo MJ, Ryu SY. Improvement of Cheongju manufacturing process using gelatinized rice and zeolite. Korean J. Food Sci. Technol. 34: 610-616 (2002)
  12. Choi YJ, Seo JW. The Understanding of Liquor. Kimoonsa. Seoul, Korea. pp. 154-155 (2004)
  13. Noh WS, Lee SH. Zymurgic. Baek-san Publishing Co., Seoul, Korea. pp. 324 (2004)
  14. Lee JS, Lee TS, Noh BS, Park SO. Quality characteristics of mash of Takju prepared by different raw materials. Korean J. Food Sci. Technol. 28: 330-336 (1996)
  15. The Korea Society of Food Science and Nutrition. Handbook of Experiments in Food Science and Nutrition. Hyoil Publishing Co., Seoul, Korea. pp. 151-152 (2000)
  16. Bae SD, Bae SM, Kim JS. Fermentation characteristics of rice-grape wine fermented with rice and grape. Korean J. Food Sci. Technol. 36: 616-623 (2004)
  17. Jin TY, Chung HJ, Eun JB. The effect of replacement levels of non-waxy rice on the quality of Jinyangju, a Korean traditional rice wine made of glutinous rice. Korean J. Food Sci. Technol. 37: 939-943 (2005)
  18. National Tax Service Technical Service Institute. Manufacturing Guideline of Takju and Yakju. Seoul, Korea. pp. 31, 53-54, 195-196 (2005)
  19. Park JH, Bae SM, Yook C, Kim JS. Fermentation characteristics of Takju prepared with old rice. Korean J. Food Sci. Technol. 36: 609-615 (2004)
  20. Kang MY, Park YS, Mok CK, Chang HG. Improvement of shelf-life of Yakju by membrane filtration. Korean J. Food Sci. Technol. 30: 1134-1139 (1998)
  21. Kim MS, Yoon IH, Oh YT, Jang CM, Yoon SM. Manufacturing machine and method of puffed grain powder. Korea Patent 008240 (1990)
  22. Kim MS, Shim JI, Lee PhS. Producing method of Takju using puffed rice powder. Korea Patent 0010859 (1994)
  23. Choi KH, Kim DC, Seo BI, Chung KT. Studies on the Takju brewing with polished barley. Korean J. Mycol. 5: 21-26 (1977)
  24. So MH, Lee YS, Noh WS. Changes in microorganisms and main components during Takju brewing by modified Nuruk. Korean J. Food Nutr. 12: 226-232 (1999)
  25. National Tax Service Republic of Korea. Statistical yearbook of national Tax. Seoul, Korea. pp. 271-273 (2001)
  26. Lee SM, Lee TS. Effect of roasted rice and defatted soybean on the quality characteristics of Takju during fermentation. J. Nat. Sci. 12: 71-79 (2000)
  27. Park CS, Lee TS. Quality characteristic of Takju prepared by wheat flour nuruks. Korean J. Food Sci. Technol. 34: 296-302 (2002)
  28. Lee SB, Ko GH, Yang JY, Oh SH. Food Fermentation. Hyoil Publishing Co., Seoul, Korea. pp. 217-218 (2001)
  29. Song JC, Park HJ. Takju brewing using the uncooked germed brown rice at second stage mash. J. Korean Soc. Food Sci. Nutr. 32: 847-854 (2003) https://doi.org/10.3746/jkfn.2003.32.6.847