Effect of the addition of protein and lipid on the quality characteristics of Yakju

단백질과 지방첨가가 약주의 품질특성에 미치는 영향

  • 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 : 2015.03.19
  • Accepted : 2015.05.21
  • Published : 2015.06.30


In this study, the fermentation characteristics of Yakju were investigated by addition of protein and lipid. These are classified according to raw material (rice, glucose) and inducing substance (rice protein, rice lipid). Alcoholic fermentation occurred at $25^{\circ}C$, after 14 days. The results of this study were as follows: Alcohol content of Yakju with rice protein was higher than those of other samples. The pH and glucose of rice Yakju were detemied to be 4.86~5.13 and 4.17~4.86, respectively. Titratable acid and the total amino acid content of the Yakju with rice protein were the highest among other samples. The optical density contents of the rice Yakju and glucose Yakju were 0.52~0.653 and 0.27~0.61, respectively. The concentration of organic acids in rice Yakju (433.98~519.31 mg%) was higher than that of glucose Yakju (303.76~387.50 mg%). The major organic acid components of the Yakju were succinic, citric, acetic and lactic acids. The nitrogen compound concentrations of rice Yakju (4377.38~10208.06 ppm) was higher than that of glucose Yakju (671.20~9368.93 ppm). The protein odor correlation coefficient was 0.98 (p<0.001) showing a very high correlation coefficient, while lipid odor coefficient showed a negative correlation with -0.038 (p<0.458).


Supported by : 국립농업과학원


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