Reduction of Nuruk Flavor in Korean Rice-Distilled Liquor Using SumizymeTM

SumizymeTM을 이용한 쌀 증류주의 누룩취 저감화

  • Kwak, Han Sub (Department of Food Science and Nutrition, Dankook University) ;
  • Kim, Misook (Department of Food Science and Nutrition, Dankook University) ;
  • Lee, Youngseung (Department of Food Science and Nutrition, Dankook University) ;
  • Eom, Taekil (Department of Food Science and Nutrition, Dankook University) ;
  • Seo, Yoojin (Department of Food Science and Nutrition, Dankook University) ;
  • Shim, Hyoungsuk (BHD Brewery Co., Ltd.) ;
  • Ha, Sang-Hyoung (BHD Brewery Co., Ltd.) ;
  • Yoon, Ok Hyun (Department of Food and Nutrition, Gimcheon University) ;
  • Jeong, Yoonhwa (Department of Food Science and Nutrition, Dankook University)
  • Received : 2015.02.12
  • Accepted : 2015.03.13
  • Published : 2015.06.30


The objective of this study was to reduce Nuruk flavor in Korean rice-distilled liquor using different ratios of $Sumizyme^{TM}$ and Nuruk. After 9 days of fermentation at $28^{\circ}C$, alcohol contents and pH were 16.0~17.1% and 3.82~4.16, respectively. An increased ratio of $Sumizyme^{TM}$ decreased alcohol content while increased pH of the mash. In alcohol contents, there were no significant differences up to 30% substitution of Nuruk to $Sumizyme^{TM}$. A descriptive analysis was conducted with trained panelists for determining the intensity of Nuruk flavor. The intensities of Nuruk flavor in mashes and distilled liquors brewed by traditional Nuruk, cultured Nuruk, and a mixture of 30% $Sumizyme^{TM}$ and 70% cultured Nuruk were evaluated. The mash and distilled liquor prepared using a mixture of 30% $Sumizyme^{TM}$ and 70% cultured Nuruk showed significantly lower intensities of Nuruk flavor when compared with those of mashes and distilled liquors produced by the traditional and cultured Nuruk.


Supported by : 농림축산식품부


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