DOI QR코드

DOI QR Code

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

Abstract

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).

Acknowledgement

Supported by : 국립농업과학원

References

  1. Kim YT, Kim JH, Yeo SH, Lee DH, Im JU, Jeong ST, Choi JH, Choi HS, Hwang HJ (2011) Urisul Bomulchang-go. The Foundation of Agri Tech Commercialization and Transfer, Suwon, Korea, p 146-181
  2. Seo MY, Lee JK, Ahn BH, Cha SK (2005) The Changes of microflora during the fermentation of takju and yakju. Korean J Food Sci Technol, 37, 61-66
  3. Lee GH (1994) Characteristic and new technology of Korean Takju. Korean J Appl Microbial Bioeng, 7, 36-46
  4. Jang JH (1989) The history of Korean alcohol. Korean J Dietary Culture, 4, 271-274
  5. Kim JS, Ko SH, Lee WY, Kim GW (2004) Cytotoxic effects of Korean rice wine (yakju) on cancer cells. Korean J Food Sci Technol, 36, 812-817
  6. Isogai A (2014) Aged flavor of sake and its precusor. Available from: http://www.kitasangyo.com/e-Academy/b_tips/back_number/BFD_28.PDF.Accessed Aug.2
  7. Noh JM, Kang JE, Jeong ST Choi HS (2014) Effects of non-addition of protease on the physiochemical properties of heat-treated yakju. Korean J Food Sci Technol, 46, 702-709 https://doi.org/10.9721/KJFST.2014.46.6.702
  8. Association of official analytical chemists (1995) Official method of analysis 16th eds. Washington, D.C., USA, p 950
  9. National Tax Service (2009) Analysis of liquor regulatory. Seoul, Korea, p 41-42
  10. Hitachi high-Technologies corporation (2014) L-8900 Amino Acid Analyzer. Available from: http://www.hitachi-hitec.com/global/science/lc/l8900.html#jump2
  11. Jung BM, Shin TS, Kim HR (2013) Quality characteristics during of rice Makgeolli added with cheonnyuncho fermentative extract. Korean J Food Cookery, 29, 679-690 https://doi.org/10.9724/kfcs.2013.29.6.679
  12. Brewing society of Japan (1999) Component of the alcoholic beverages. Shin nippon printing Co., Ltd., Tokyo, Japan, p 2-108
  13. Kwon YH, Jo SJ, Kim JH, Ahn BH (2010) Fermentation characteristics and volatile compounds in yakju made with various brewing condition glutinous rice and pre-treatment. Korean J Microbial Biotechnol, 38, 46-52
  14. Bae SM (2008) Sake manufacturing technology. Design plus Co., Seoul, Korea, p 166-217
  15. Ryu LH, Kim YM (2002) Esterification of alcohols with organic acids during distilled spirit distillation. Korean J Food Nutr, 15, 295-299
  16. So MW, Lee YS, Han SH, Noh WS (1999) Analysis of major flavor compounds in takju mash brewed with a modified nuruk. Korean J Food Nutr, 12, 421-426
  17. Huh CK, Lee JW, Kim YD (2013) Comparison of organic acids, fusel oil contents and antioxidant activities of yakju with the additions of various rice cultivars. Korean J Food Preserv, 20, 365-371 https://doi.org/10.11002/kjfp.2013.20.3.365
  18. Yoshizawa Y, Ishikawa TA, Tadenuma M, Nagasawa M, Nagami K (2004) Eancyclopedia of brewing and fermentation food. Asakira publishing Co., Ltd., Tokyo, Japan, p 70-366
  19. Kato H, Rhue MR, Nishimura T (1989) Role of free amino acids and peptidies in food tasted. American Chemical Society, Washington, DC, USA, p 158-174
  20. Erasmus DJ (2005) Production of acetic acid by Saccharomyces cerevisiae during icewine fermentations. Ph D Thesis, University of British Colombia, Vancouver, Canada

Cited by

  1. Characteristics of Gaeryangmerou Wine deacidified by Calcium Carbonate vol.26, pp.6, 2016, https://doi.org/10.17495/easdl.2016.12.26.6.559