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The Qualities of Liquor Distilled from Ipguk (koji) or Nuruk under Reduced or Atmospheric Pressure

입국과 누룩으로 제조한 술의 감압과 상압증류 특성

  • Lee, Dae Hyoung (Department of Crop Research, Gyeonggi-do Agricultural Research and Extension Services) ;
  • Lee, Yong Sun (Department of Crop Research, Gyeonggi-do Agricultural Research and Extension Services) ;
  • Cho, Chang Hui (Department of Crop Research, Gyeonggi-do Agricultural Research and Extension Services) ;
  • Park, In Tae (Department of Crop Research, Gyeonggi-do Agricultural Research and Extension Services) ;
  • Kim, Hui-Dong (Department of Crop Research, Gyeonggi-do Agricultural Research and Extension Services) ;
  • Kim, Jae-Ho (Brewing Research Center, Korea Food Research Institute) ;
  • Ahn, Byung Hak (Brewing Research Center, Korea Food Research Institute)
  • 이대형 (경기도농업기술원 작물개발과) ;
  • 이용선 (경기도농업기술원 작물개발과) ;
  • 조창휘 (경기도농업기술원 작물개발과) ;
  • 박인태 (경기도농업기술원 작물개발과) ;
  • 김희동 (경기도농업기술원 작물개발과) ;
  • 김재호 (한국식품연구원 우리술연구센터) ;
  • 안병학 (한국식품연구원 우리술연구센터)
  • Received : 2013.07.31
  • Accepted : 2013.10.22
  • Published : 2014.02.28

Abstract

This study aimed to analyze the general ingredients and volatile compounds of ipguk (koji) and nuruk soju distilled under reduced pressure (RP) or atmospheric pressure (AP) conditions. After the secondary brewing process, soju made using ipguk had a final fermentation alcohol content of $18.0{\pm}0.6%$, whereas soju made using nuruk reached $14.3{\pm}1.7%$. The level of succinic acid was the highest in ipguk soju ($7,685.33{\pm}34.97$ ppm), but nuruk soju also showed a high level of succinic acid ($5,945.79{\pm}76.30$ ppm) after its final fermentation. In an analysis of fusel alcohol content, the level of n-propanol in ipguk soju (389.10-397.27 ppm) was similar under different RP (50 cm Hg and 60 cm Hg) and AP conditions ($80^{\circ}C$ and $90^{\circ}C$). Under RP and AP conditions, the isoamyl alcohol/isobutanol (A/B) ratio was similar, ranging from 1.32-1.35. In ipguk soju distilled under RP conditions of 50 cm Hg and 60 cm Hg, the amount of the toxic component, acetaldehyde, was 8.59 and 9.27 ppm, respectively. Under AP conditions, the amount of acetaldehyde in ipguk soju distilled at 80 and $90^{\circ}C$ was 9.80 and 10.63 ppm, respectively, indicating that the amount of acetaldehyde did not differ depending on the distilling method used. These results suggest that the liquor distilled from the mash produced using ipguk under RP conditions may be of a higher quality.

Keywords

distilled soju;ipguk;nuruk;reduced pressure;atmospheric pressure

Acknowledgement

Supported by : 농림축산식품부

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