Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지

Physicochemical and Sensory Properties of Jinyang-ju Prepared with Glutinous Rice and Nonglutinous Rice

찹쌀과 멥쌀로 제조한 진양주의 이화학적 및 관능적 특성

  • Park, Yun-Mi (Dept. of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kim, Seon-Jae (Dept. of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Hwang, In-Sik (Dept. of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Cho, Kwang-Ho (Dept. of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Jung, Soon-Teck (Dept. of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
  • 박윤미 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 김선재 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 황인식 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 조광호 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 정순택 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC))
  • Published : 2005.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The physiochemical characteristics and sensory properties of Jinyang-ju was investigated on pH, total acidity, alcohol content, conductivity, dissolved solid, turbidity, reducing sugar content and sensory evaluation. Glutinous rice starter showed the enzyme activity that the ${\alpha}-amylase$ was 121.0 unit, ${\beta}-amylase$ was 40.0 unit and acidic. neutrality protease were 34.2, 23.7 unit, while the nonglutinous rice starter showed ${\alpha}-amylase$ was 156.0 unit, ${\beta}-amylase$ was 45.2 unit, acidic neutrality protease were 9.06, and 0.1 unit, respectively. The pH of the glutinous rice Jinyang-ju and nonglutinous rice Jinyang-ju showed the value of 5.33 and 4.04, total acidity of 2.30% and 2.05%, alcohol(%) of $2.58{\sim}13.5%\;and\;2.51{\sim}15.5%$, total organic acid content(mg%) of 4.35 and 7.63, free sugar of 4.98 mg% and 2.90 mg%, respectively. The sensory evaluation showed that the glutinous rice Jinyang-ju was more acceptable value than nonglutinous rice Jinyang-ju.

찹쌀과 멥쌀로 진양주를 제조하여 이화학적 성분 변화 및 관능적 특성을 조사하였다. 찹쌀 진양주의 주모는 ${\alpha}-amylase$가 121.0 unit, ${\beta}-amylase$가 40.0 unit이었으며 산성 중성 protease 각각 34.2, 23.7 unit의 활성을 나타냈다. 멥쌀 진양주의 경우는 ${\alpha}-amylase$는 156.0 unit, ${\beta}-amylase$는 45.2 unit를 산성 중성 protease 활성은 각각 9.1과 0.1 unit로 나타났다. 찹쌀 진양주와 멥쌀 진양주의 발효 과정 중에 pH는 0일에 각각 5.33, 4.04이었으나 발효 3일부터는 일정한 값을 나타냈다. 산도는 찹쌀 진양주가 2.30%, 멥쌀 진양주가 2.05%로 발효 3일에 가장 높은 값을 나타내었다. Alcohol 함량은 찹쌀 진양주는 $2.58{\sim}13.5%$까지 계속 증가하였으며, 멥쌀 진양주 또한 $2.51{\sim}15.5%$까지 증가한 것으로 나타나 멥쌀 진양주의 alcohol 발효가 더 우수하였다. 유기산은 oxalic acid, malic acid, lactic acid, acetic acid, citric acid, succinic acid등 6가지를 측정한 결과, 총 함량이 찹쌀 진양주는 4.38mg%, 멥쌀 진양주는 7.63mg%로 거의 2배 정도가 멥쌀 진양주의 양이 많이 검출되었다. 유리당은 maltose, glucose, fructose, sucrose를 측정한 결과, 찹쌀 진양주가 4.98 m%이었고 멥쌀 진양주가 2.90 m%로 찹쌀 진양주에서 더 많은 유리당을 나타냈다. 관능평가 결과, 찹쌀 진양주가 멥쌀 진양주에 비해 종합적 기호성이 더 높은 것으로 나타났다.

Keywords

References

  1. J Korean Food Sci Nutr v.6 no.3 The Effect of Medium-Cooked Rice on the Production of Korean Tranditional Yakju So, M.Y.;Yu, T.J.
  2. 발효식품 이한창
  3. 한국의 저장 발효음식 윤숙자
  4. Food Eng Prog v.1 Quality changes of momsterilized Yakju (rice wine) duting storage and its shelflife estimation Mok, C.K.;Lee, J.Y.;Chang, H.G.
  5. Korean. J Sci Technol v.23 Studies on the pasteurization conditions of Takju Lee, C.H.;Ta, W.T.;Kim, G.M.;Lee, H.D.
  6. 식품공전 한국식품공업협회
  7. 주류제조교본 국세청기술연구소
  8. 해남군 진양주 개선에 대한 연구 해남군
  9. Korean J Appl Microbiol Bioeng v.7 Microbiological studies on the rice Makkulli(part 1) utilization of nice Makkulli koji with the isolated strain M80 Jo, Y.H.;Sung, N.K.;Chung, D.H.;Yun, H.D.
  10. Korean J Appl Microbiol Bioeng v.1 Microbiological studies on the rice Makkulli(part 2) nucleic acid degrading enzymes and their related substances during rice Makkulli koji making Chung, D.H.;Sung, N.K.
  11. Korean J Food Sci Technol v.15 Microbiological studies on the rice Makgeoly N, properties of nucleis acid degrading enzyme and their related substances duting brewing Kim, Y.G.;Sung, N.K.;Chung, D.H.;Kang, I.S.
  12. Korean J Appl Microbiol v.13 Studies on the change of minerals during Yakju brewing(1) Lee, S.Y.;Rim, H.S.;Park, K.I.
  13. J Korean Agric Chem Soc v.8 Studies on the quantitative changes of organic acid and sugars during the fermentation of Takju Kim, K.T.
  14. Korean J Appl Microbiol v.9 Study on brewing of sweet potato starch Chung, K.T.;Yoo, T.S.
  15. Korean J Agric Chem Soc v.15 Studies on the utilization of sweet potatoes for Takju brewing Kim, C.J.;Choi, W.Y.;Oh, M.
  16. Korean J Appl Microbiol v.7 Studies on chemical components of fermented mash in the brewing of Maggerley(Korean wine) Lee, S.B.;Chang, W.J.;Im, B.J.;Kim, D.C.
  17. Presented at current status and quality improvement of traditional foods symposium proceeding Current status of research and prospects of traditional liquors Ahn, B.H.
  18. Korean J Food Sci Technol v.29 Volatile takju prepared components in mash of Takju prepared by using different nuruk Han, E.H.;Lee, T.S.;Noh, B.S.;Lee, D.S.
  19. Industrialization and quality improvement of traditional alcoholic beverages and nuruk brewed
  20. Korean J Food Sci Technol v.27 Manufacture of some Korean medicinal herb liquors by soaking Min, Y.K.;Jeong, H.S.
  21. 한국식품 저장유통학회 국제학술 심포지움 쌀박람회 발효온도가 진양주의 품질 특성에 미치는 영향 김철암;김태영;정희종;은종방
  22. J Biochem v.41 new method for microdetermination of amylase activity by the use of amylose as the substrate Fuwa, H.A.
  23. Korean J Food Sci Technol v.27 Changes in microflora and enzyme activities of traditional Kochujang meju during fermentation Park, J.H.;Oh, H.I.
  24. Korean J Microbiol v.6 On the changes of amylase activity and saccharifying ability in Takjoo mashes during the process of brewing Hong, S.W.;Hah, Y.C.;Yoon, K.S.
  25. Anal Chem v.31 Use of dinitrosalicylic acid reagent for determination of reducing sugar Miler, G.L.
  26. J Biochem. v.11 Regulation of protease productivity in Bacillus subtillis, transfomlation of high protease productivity Hirosi, U.;Yoneda, Y.;Yamane, K.;Maruo, B.
  27. J Korean Soc Food Sci Nutr v.28 no.4 Characterization of Prepated with yeasts from fruits( Quality characteristics of Yakju during fermentation) Shin, K.R.;Kim, B.C.;Yang, J.Y.;Kim, Y.D.
  28. korean J Food Sci Technol v.28 no.2 Quality Characteristics of Takju prepard by various additive materials Lee, J.S.;Lee, T.S.;Noh, R.S.;Park, S.O.
  29. 실험공학실험 I 연세대공학부, 식품공학과(編)
  30. 최신 식품분석법 정동효;장현기;김명찬;박상휘
  31. Korean J Postharvest Sci Technol v.6 no.4 Fermentation process and physiochemical characteristics of Yakju(Korean cleared rice wine) with addition of ginseng powder Lee, I.S.;Yang, E.J.;Jeong, Y.J.;Seo, J.H.
  32. 고구마를 이용한 증류식 소주의 개발, 농림부 보고서 목포대학교
  33. Korean J Food Sci Technol. v.28 no.1 Studies on the souring of Hansan Sogokju (Korean Traditional Rice Wine) Lee, Y.L.;Kim, T.W.;Sung, C.K.
  34. Korean J Food Sci Technol v.13 no.4 Studies on the Components of Sokokju, and Commercial Yakju Chang, K.J.;Yu, T.J.
  35. 식품화학 권용주;권중호;박근형;박양균;양희천
  36. Korean J Food Technol v.22 Preparation of Shikhae with starch hydrolysing enzymes/malt mixture in Tea-bag Yook, C.;Whang, Y.H.;Bake, U.H.;Park, K.W.
  37. J Korean Soc Food Sci Nutr v.26 Isolation and identification of the fungi from nuruk Cho, G.Y.;Lee, C.W.
  38. Quality characteristics of Takju made of glutinus rice or barley Song, J.Y.