DOI QR코드

DOI QR Code

Production and properties of ale beer with Nuruk, a Korean fermentation starter

전통누룩을 이용한 ale맥주 제조 및 품질특성

  • Jung, Suji (Department of Culinary Science and Food Service Management, Sejong University) ;
  • Chung, Chang-Ho (Department of Culinary Science and Food Service Management, Sejong University)
  • 정수지 (세종대학교 조리외식경영학과) ;
  • 정장호 (세종대학교 조리외식경영학과)
  • Received : 2016.10.13
  • Accepted : 2016.12.28
  • Published : 2017.04.30

Abstract

Nuruk, a traditional Korean alcoholic beverage starter, was evaluated as an additional saccharifying agent comprising up to 1.5% (w/w) of malt weight in ale-type beer processing. Sample characteristics were monitored during fermentation, ripening, and storage. Beer containing nuruk showed higher numbers of total viable bacteria and yeast cell counts. Additionally, ethanol (6.19-6.35%), color (Standard Reference Method), foam stability ($228.49-368.24{Sigma}$), saccharogenic power (307-417), and reducing sugar (3.83-5.25%) increased as the amount of nuruk was increased, while viscosity (3.13-2.07 cP) and bitterness unit (19.68-13.13) were lower than in samples without nuruk. Overall acceptance and aftertaste of the beer were significantly higher in a preference test. These results demonstrate that nuruk can be used to produce a new type of ale.

Keywords

Beer;Nuruk;fermentation;saccharification;ale

References

  1. Hong SS, Byung DP, Bong KK, Lee CH. Quality characteristics of takju produced by adding different amounts of water. Korean J. Food Sci. Technol. 43: 453-457 (2011) https://doi.org/10.9721/KJFST.2011.43.4.453
  2. Kim JH, Kwon YH, Lee AR, Kim HR, Ahn BH. Manufacture of koji using fungi isolation from nuruk and identification of koji molds. Kor. J. Mycol. 40: 187-190 (2012) https://doi.org/10.4489/KJM.2012.40.4.187
  3. Koh JS. Alcoholic Beverage. Yuhan Publishing Co., Seoul, Korea. pp. 60-70, 90-91 (2005)
  4. Whiting GC. Organic acid metabolism of yeasts during fermentation of alcoholc beverages-a review. J. I. Brewing 82: 84-92(1976) https://doi.org/10.1002/j.2050-0416.1976.tb03731.x
  5. One YH. Story of Beer. Hakmun Publishing Inc., Gyeonggi, Korea. pp. 14-17, 22-25 (2003)
  6. Jo HC. My Own Beer Brewing. Nuxusbook, Seoul, Korea. pp. 13-15, 76-87 (2013)
  7. Kim KH, Park SJ, Kim JE, Dong HM, Park IS, Lee JH, Hyun SY, Noh BS. Assessment of physicochemical characteristics among different types of pale ale beer. Korean. J. Food Sci. Technol. 45: 142-147 (2013) https://doi.org/10.9721/KJFST.2013.45.2.142
  8. Chol DC. Study on establishment of micro brewery restaurant. MS thesis, Kyonggi University, Seoul, Korea (2003)
  9. Hyeun SK, Kwon YA, Lee SJ. Quality characteristics of brewed beer with rice adjunct. Food Eng. Prog. 16: 139-144 (2012)
  10. Kwon YA, Lee KG, Hong KW, Lee SJ. Improving qualities of rice beer using enzymes and amino acids. Food Eng. Prog. 16: 151-156 (2012)
  11. Lee SC. Use of enzymes in beer brewing. Korea Alcohol Liquor Ind. Assoc. 17: 50-70 (1997)
  12. Bae SM. Traditional alcoholic drink manufacturing technology: Takju yakju. Woogok Publishing Co., Seoul, Korea. pp. 107-111 (2002)
  13. Kim JH. Multivariate analysis for feasibility of korean six-row barleys for beer brewing. MS thesis, Dongguk University, Seoul, Korea (2014)
  14. NTS. Analysis of Liquor Regulatory. Liquors Licence Aid Center, Seoul, Korea. pp. 1-68 (2008)
  15. ASBC. The Society. American Society of Brewing Chemists. Methods of Analysis, St. Paul, MN. USA (1976)
  16. Lee HS, Park YS, Bai DH. Quality characteristics of makgeolli (rice wine) fermented with koji by starch types. Food Eng. Prog. 18: 215-221 (2014) https://doi.org/10.13050/foodengprog.2014.18.3.215
  17. Brnyik T, Vicente AA, Dostlek P, Teixeira JA. Continuous beer fermentation using immobilized yeast cell bioreactor systems. Biotechnol. Progr. 21: 653-663 (2005)
  18. Kaneda H, Takashio M, Tamaki T, Osawa T. Influence of pH on flavour staling during beer storage. J. I. Brewing 103: 21-23 (1997) https://doi.org/10.1002/j.2050-0416.1997.tb00932.x
  19. Song SH, Lee CH, Lee SH, Park JM, Lee HJ, Bai DH, Yoon SS, Choi JB, Park YS. Analysis of microflora profile in korean traditional nuruk. J. Microbiol. Biotechnol. 23: 40-46 (2013) https://doi.org/10.4014/jmb.1210.10001
  20. Deb P, Talukdar SA, Mohsina K, Sarker PK, Sayem SMA. Production and partial characterization of extracellular amylase enzyme from Bacillus amyloliquefaciens P-001. Springerplus 2: 154 (2013) https://doi.org/10.1186/2193-1801-2-154
  21. Naidu MA, Saranraj P. Bacterial amylase: A review. Int. J. Pharm. Biol. Sci. Arch. 4: 274-287 (2013)
  22. Szab E, Borbly M, Sipos P, Cornelia P, Adriana C. Analysis of total polyphenol contents and colour of brewed beer samples. Oradea University. Oradea, Romania. pp. 373-377 (2013)
  23. Granato D, Branco GF, Faria Jde A, Cruz AG. Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics. J. Sci. Food. Agr. 91: 563-571 (2011) https://doi.org/10.1002/jsfa.4222
  24. Han JY, Schwarz, PB. Arabinoxylan composition in barley, malt, and beer. J. Am. Soc. Brew. Chem. 54: 216-220 (1996)
  25. Lee JD. Designing Great Beers. Life Science Publishing Co., Seoul, Korea. pp. 257-286 (2005)
  26. Bamforth CW, Kanauchi M. Interactions between polypeptides derived from barley and other beer components in model foam systems. J. Sci. Food Agric. 83: 1045-1050 (2003) https://doi.org/10.1002/jsfa.1503
  27. Harris G, Thompson CC. The uptake of nutrients by yeasts III. the maltose permease of a brewing yeast. Biochim. Biophys. Act. 52: 176-183 (1961) https://doi.org/10.1016/0006-3002(61)90915-5
  28. Harris G, Thompson CC. Uptake of nutruents by yeasts maltotriose permease and the utilization of maltotriose by yeasts. J. I. Brewing 66: 293-297 (1960) https://doi.org/10.1002/j.2050-0416.1960.tb01714.x
  29. Kim CH. Food Microbiology. Yuhan Publishing Co., Seoul, Korea. pp. 28-30 (2004)