Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Manufacture and Physiological Functionality of Korean Traditional Liquor by Using Purple-fleshed Sweet Potato

자색고구마를 이용한 민속주의 제조 및 생리 기능성

  • Han, Kyu-Heung (Chungnam Agricultural Research and Extension Services) ;
  • Lee, Ju-Chan (Chungnam Agricultural Research and Extension Services) ;
  • Lee, Ga-Soon (Chungnam Agricultural Research and Extension Services) ;
  • Kim, Jae-Ho (Department of Genetic Engineering and Bio-medicinal Resource Research Center, Paichai University) ;
  • Lee, Jong-Soo (Department of Genetic Engineering and Bio-medicinal Resource Research Center, Paichai University)
  • 한규흥 (충남 농업기술원) ;
  • 이주찬 (충남 농업기술원) ;
  • 이가순 (충남 농업기술원) ;
  • 김재호 (배재대학교 유전공학과.바이오의약연구센타) ;
  • 이종수 (배재대학교 유전공학과.바이오의약연구센타)
  • Published : 2002.08.01
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Abstract

To develop a new traditional liquors using purple-fleshed sweet potato, the condition of alcohol fermentation was investigated by adding different concentrations $(5{\sim}75%)$ of cooked purple-fleshed sweet potato into mash and 10% nuruk, and fermenting for $5{\sim}15$ days. The maximum amount of ethanol (15.4%) was produced when 20% cooked purple-fleshed sweet potato and 10% nuruk were added into mash and fermented by S. cerevisiae at $25^{\circ}C$ for 15 days. The acceptability and physiological functionalities of the purple-fleshed sweet potato liquors were also investigated and compared. PSP-10 purple-fleshed sweet potato liquor prepared by adding 10% cooked purple-fleshed sweet potato into mash showed the best acceptability in the sensory evaluation test and color test $(pink{\sim}red)$; its fibrinolytic, electron-donating, and tyrosinase inhibitory activities were better than those of other purple-fleshed sweet potato liquors and wine.

자색고구마를 이용한 새로운 고부가가치의 전통민속주를 개발하기 위하여 먼저 알콜 발효 조건을 검토하였다. 20%의 중자 자색고구마를 함유한 덧밥에 누룩을 10% 첨가하고 Saccharomyces cerevisiae를 이용하여 제조한 주모를 첨가한 후 $25^{\circ}C$에서 15일간 발효시켰을 때 가장 많은 15.4%의 에탄올이 생성되었다. 그러나 10% 자색고구마를 첨가하여 $25^{\circ}C$에서 10일 발효시켰을 때도 약 14.8%의 에탄올이 생성되어 경제적 측면에서 이 조건을 발효 최적 조건으로 하였다. 위의 발효조건으로 중자 자색고구마를 각각 5%, 10%, 20%, 50%, 75% 첨가하여 민속주를 제조한 다음 관능검사를 실시한 결과 중자 자색고구마를 10% 첨가하여 제조한 PSP-10 자색고구마 민속주가 기호도가 제일 높았고 색상도 적색${\sim}$분홍색으로 우수하여 이들 알콜 생성량과 기호도를 종합하여 PSP-10 자색고구마 발효주를 최종 자색고구마 민속주로 선정하였고, 선정된 민속주의 생리 기능성을 측정한 결과 혈전 용해활성과 전자공여능 및 tyrosinase 저해활성 등이 다른 자색고구마 발효주와 자색고구마 wine보다 우수하였다.

Keywords

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