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Quality characteristics of rice and rice starch-based Yakju

쌀 및 쌀 전분을 활용한 약주의 품질특성

  • Kang, Ji-Eun (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Kim, Jae-Woon (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Choi, Han-Seok (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Kim, Chan-Woo (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, National Academy of Agricultural Science)
  • 강지은 (국립농업과학원 발효식품과) ;
  • 김재운 (국립농업과학원 발효식품과) ;
  • 최한석 (국립농업과학원 발효식품과) ;
  • 김찬우 (국립농업과학원 발효식품과) ;
  • 여수환 (국립농업과학원 발효식품과) ;
  • 정석태 (국립농업과학원 발효식품과)
  • Received : 2015.03.16
  • Accepted : 2015.06.01
  • Published : 2015.06.30

Abstract

Yakju, a Korean traditional alcoholic beverage, is made from rice and Nuruk. In this study, the fermentation characteristics of Yakju was investigated using rice and rice starch. Ingredients was classified into raw material (rice, rice starch) and starter (enzyme supplements, modified Nuruk, traditional Nuruk, and yellow rice koji) for fermentation. The crude protein content of rice, rice starch, and starter were determined as follows (%): rice 6.69, rice starch 0.44, enzyme supplements 7.84, modified Nuruk 15.29, traditional Nuruk 14.28, and yellow rice koji 7.28. The alcohol content of rice with traditional Nuruk ($20.13{\pm}0.12%$) was higher than other Yakju. The concentration of organic acids of rice starch-based Yakju (389.83~538.34 mg%) was higher than that of rice Yakju (259.27~357.70 mg%). The concentration of nitrogen compound of rice Yakju (498.38~5976.93 ppm) was higher than that of rice starch-based Yakju (600.43~4463.79 ppm). In line with these findings, further studies will be necessary for the quality analysis of the rice, rice starch and fermented starter (enzyme supplements, modified Nuruk, traditional Nuruk and yellow rice koji).

Acknowledgement

Supported by : 국립농업과학원

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