DOI QR코드

DOI QR Code

Changes in Physiochemical Properties of Yakju Prepared by Accelerated Aging without Protease

Protease 무첨가 약주의 가속 숙성에 따른 이화학적 특성 변화

  • Noh, Jong-Min (Fermented Food Science Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kang, Ji-Eun (Fermented Food Science Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Choi, Ji-Ho (Fermented Food Science Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Choi, Han-Seok (Fermented Food Science Division, National Academy of Agricultural Science, Rural Development Administration)
  • 노종민 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 강지은 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 최지호 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 정석태 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 최한석 (농촌진흥청 국립농업과학원 발효식품과)
  • Received : 2014.08.07
  • Accepted : 2014.10.23
  • Published : 2014.12.31

Abstract

Normal alcoholic fermentation took place at $20-25^{\circ}C$ in yakju (traditional Korean rice wine) prepared without the addition of protease (non-addition group). The total concentration of organic acids increased by 1.0-2.7 fold in the non-addition group. While the concentration of lactic acid and acetic acid increased, the pyroglutamic acid concentration decreased by 51.1 fold. Consequently, the total acidity and volatile acid concentration increased, and the overall pH decreased. Compared to the addition group, the non-addition group showed a 3.0-5.2 fold increase in the amount of amino acids; however, the total estimated concentrations of free-form amino acids were 5.2-11.9 times lower than those in the latter group. The major amino acids found in the non-addition group were alanine, arginine, leucine, and phenylalanine. The yakju preparation from the non-addition group showed a 1.2-3.0 fold decrease in the final color intensity as compared to that from the addition group.

Keywords

yakju;aging;protease;free amino acid;Korean rice wine

Acknowledgement

Supported by : 국립농업과학원

References

  1. Kim YT, Kim JH, Yeo SH, Lee DH, Im JU, Jeong ST, Choi JH, Choi HS, Hwang HJ. Uri Sul Bomulchang-go. The treasure houses of Korean liquer. The Foundation of Agri. Tech. Commercialization and Transfer, Suwon, Korea. pp. 146-181 (2011)
  2. Seo MY, Lee JK, Ahn BH, Cha SK. The Changes of microflora during the fermentation of takju and yakju. Korean J. Food Sci. Technol. 37: 61-66 (2005)
  3. Kim TJ. Korea liquor industry: trends, issue and implication. pp. 12-27. In: KIS Credit Monitor. Korea Investor Service, Seoul, Korea (2010)
  4. Shin JH, Choi DJ, Sung NJ. Nutritional properties of yakju brewed with natural plants. Korean J. Food Nutr. 17: 18-24 (2004)
  5. Jeong YS. Alcoholic beverage market trends in China - Huangjiu, Baijiu, Chinese health wine and grape wine. Alcoholic Beverage Industry. 28: 60-69 (2008)
  6. Lee SJ. Study of fermentation characteristics and quality change by aging period in yakju. MS thesis, Seoul Venture University, Seoul, Korea (2013)
  7. Shen F, Ying Y ,Li B, Zheng Y, Zhuge Q. Multivariate classification of rice wines according to ageing time and brand based on amino acid profiles. Food Chem. 129: 565-569 (2011) https://doi.org/10.1016/j.foodchem.2011.04.062
  8. National Research Institute of Brewing. About a hundred years sake storage project. Available from: http://www.nrib.go.jp/annai/sake100Y.htm. Accessed Aug. 2, 2014.
  9. Isogai A. Aged flavor of sake and its precursor. Available from: http://www.kitasangyo.com/e-Academy/b_tips/back_number/BFD_28.pdf. Accessed Aug. 2, 2014.
  10. National Tax Service Liquors Licence Aid. Analysis provisions of alcoholic beverages. Available from: http://i.nts.go.kr/menu/data_board/data_view.asp?tax_code=700&board_seq=2. Accessed Aug. 2, 2014.
  11. Hitachi High-Technologies Corporation. L-8900 Amino Acid Analyzer. Available from: http://www.hitachi-hitec.com/global/science/lc/l8900.html#jump2. Accessed Aug. 2, 2014.
  12. NAAS. Standard Food Composition Table. 8th ed. Available from: http://koreanfood.rda.go.kr/fct/NewFctFoodSrch_Detail.aspx ?idx=14&compIdxList. Accessed Aug. 2, 2014.
  13. Ogawa Y. Characters of the ethanol-tolerant mutant of sake yeast. J. Brew. Soc. Japan 96: 730-735 (2011)
  14. Bae SM (eds.). Cheong-ju jejo gisul. Sake manufacturing technology. Woogok Publisher, Seoul, Korea. pp. 166-217 (2008)
  15. Watanabe D. Genetic study of high fermentation ability of sake yeast. Japanese Soc. Biotechnol. Japan. 91: 2-9 (2013)
  16. Erasmus DJ. Production of acetic acid by Saccharomyces cerevisiae during icewine fermentations. PhD thesis, University of British Columbia, Vancouver, Canada (2005)
  17. Brewing Society of Japan. Component of the alcoholic beverages. Shin Nippon Printing Co. Ltd., Tokyo, Japan. pp. 50-62 (1999)
  18. Kato H, Rhue MR, Nishimura T. Role of free amino acids and peptides in food tasted. American Chemical Society, Washington, DC. USA. pp. 158-174 (1989)
  19. Yoshizawa Y, Ishikawa TA, Tadenuma M, Nagasawa M, Nagami K. Encyclopedia of brewing and fermentation food. Asakura Publishing Co. Ltd., Tokyo, Japan. pp. 410-417 (2004)
  20. Park CW, Jang SY, Park EJ, Yeo SH, Jeong YJ. Quality characteristics of rice makgeolli prepared by mashing types. Korean J. Food Sci. Technol. 44: 207-215 (2012) https://doi.org/10.9721/KJFST.2012.44.2.207
  21. Choi GI, Kim HJ, Kim HJ, Kim HR, Kim DH. Changes of organic acids in takju during storage conditions. J. Food Hyg. Safety 27: 127-132 (2012) https://doi.org/10.13103/JFHS.2012.27.2.127

Cited by

  1. Quality Characteristics of Yakju fermented with Paddy Rice (Byeo) Nuruk Yakju vol.27, pp.2, 2017, https://doi.org/10.17495/easdl.2017.4.27.2.159
  2. Effect of the addition of protein and lipid on the quality characteristics of Yakju vol.22, pp.3, 2015, https://doi.org/10.11002/kjfp.2015.22.3.361
  3. Quality characteristics of Yakju containing pretreated lotus leaves vol.23, pp.2, 2016, https://doi.org/10.11002/kjfp.2016.23.2.204
  4. Fermentation and Quality Characteristics of Korean Traditional Cheongju by Different Mashing Methods vol.17, pp.8, 2016, https://doi.org/10.5762/KAIS.2016.17.8.637
  5. Effect of heat-treated Nuruk on the quality characteristics of aged Yakju vol.27, pp.3, 2018, https://doi.org/10.1007/s10068-018-0306-4