Food Science and Preservation (한국식품저장유통학회지)
- Volume 7 Issue 2
- /
- Pages.233-239
- /
- 2000
- /
- 3022-5477(pISSN)
- /
- 3022-5485(eISSN)
Changes in the Components during Alcohol Fermentation of Potatoes Using Pilot System
Pilot system을 이용한 감자의 알콜발효중 성분 변화
-
Jeong, Yong-Jin
(Department of Food Science and Technology, Keimyung University)
;
- Seo, Ji-Hyung (Traditional Food Institute, Kyongbuk College of Science) ;
-
Lee, Joo-Baek
(Department of Health Food, Taegu Health College)
;
- Jang, Sang-Moon (Department of Health Food, Taegu Health College) ;
-
Shin, Seung-Ryeul
(Falculty of Life Resources Engineering, Kyungsan University)
;
-
Kim, Kwang-Soo
(Department of Food & Nutrition, Yeungnam University)
-
정용진
(계명대학교 식품가공학과)
;
- 서지형 (경북과학대학 전통식품연구소) ;
-
이주백
(대구보건대학 보건식품계열)
;
- 장상문 (대구보건대학 보건식품계열) ;
-
신승렬
(경산대학교 생명자원공학부)
;
-
김광수
(영남대학교 식품영양학과)
- Published : 2000.06.01
Abstract
To proceed mass production and improve its quality, we fermented potatoes using pilot system and investigated the changes in components during fermentation. After liquefaction and saccharification of potatoes by Nuruk(group I), crude enzyme(group II) and glucoamylase(group III), sugar contents in all groups were 18brix equally. However sugar contents in group(II) and group(III) after 24hrs decreased deeply to 7.2 and 8.8 % respectively, after 24hrs. Alcohol content in group(I) increased slowly and was the highest such as 6.8% after 48hrs. Fusel oils in all groups were n-propanol, isobutanol and isoamylalcohol. The major fusel oil in all groups was isoamylalcohol. At the early stage of fermentation, free sugars were glucose, maltose and lactose. Glucose decreased deeply during fermentation and at latter of the fermentation, galactose was detected in all groups. The contents of total free amino acid were 516.57~569.98 mg% in group(I), 193.97~292.11 mg% in group (II) and 186.31~270.53 mg% in group(III). The contents of aspartic acid, serine, glutamic acid, alanine, arginine, and histidine were high in all groups.