Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Effects of Cultured Wild Ginseng Roots on the Alcoholic Fermentation

산삼배양근 첨가가 알콜 발효에 미치는 영향

  • Jeong Heon-Sang (Department of Food Science and Technology, Chungbuk National University) ;
  • Kang Tae-Su (Department of Food Science and Biotechnology, Chungbuk Provincial University of Science and Technology) ;
  • Woo Koan-Sik (Department of Food Science and Technology, Chungbuk National University) ;
  • Paek Kee-Yeoup (Research Center for the Development of Advanced Horticultural Technology, Chungbuk National University) ;
  • Yu Kee-Won (Research Center for the Development of Advanced Horticultural Technology, Chungbuk National University) ;
  • Yang Seung-Joon (Chung Cheong Buk-do Institute of Health and Environment)
  • 정헌상 (충북대학교 식품공학과) ;
  • 강태수 (충북과학대학 식품생명과학과) ;
  • 우관식 (충북대학교 식품공학과) ;
  • 백기엽 (충북대학교 첨단원예기술개발연구센터) ;
  • 유기원 (충북대학교 첨단원예기술개발연구센터) ;
  • 양승준 (충청북도 보건환경연구원)
  • Published : 2005.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

In order to manufacture the alcoholic drinks using cultured wild ginseng roots(CWGR) of 5 and $10\%$ (w/v), sugar content of fermentation media was adjusted to 24-25 $^{\circ}$Brix with white sugar and glucose. And 3 kinds of yeast (S. cerevisiae(KCCM 50757), S. cerevisiae (KCCM 50583) and S. bayanus(ATCC 10601) were used and then the quality of alcoholic drinks was analyzed by physical, chemical and sensory evaluation. Alcohol content was highest value of $15.8\%$ in $10\%$ of CWGR, white sugar, and S. bayanus(ATCC 10601). Major alcohols were ethanol and 1-propanol. Number of yeast cells increased to 5 days fermentation and slightly decreased afterwards. The pH was decreased abruptly from 5.0 in initial fermentation to 3.1-4.1 in 5 days fermentation. Total sugar contents were decreased continuously with fermentation periods and showed 7.0-10.5 $^{\circ}$Brix in 20 days fermentation. Saponin patterns and contents were various and higher in wine treated with S. bayanus(ATCC 10601). From the sensory evaluation, the highest score of overall quality was observed in the alcoholic beverage of $10\%$(w/v) of CWGR, glucose, and S. cerevisiae(KCCM 50583).

배양산삼근을 5 및 $10\%$(w/v)를 첨가하고, 설탕과 포도당으로 당도를 $24{\sim}25\;^{\circ}$Brix로 조절한 후, 3종의 효모를 이용하여 발효주를 제조하였다. 발효기간 중 품질특성(알콜함량, 사포닌함량, 효모균수, 총산도, 당도, 휘발성성분)을 조사하고 관능검사를 실시하였다. 배양산삼근 $10\%$, 포도당 및 S. bayanus (ATCC 10601) 효모 처리구에서 $15.8\%$의 가장 높은 알콜함량을 보였으며 주된 알콜성분은 ethanol과 1-propanol이었다. 효모균수는 발효 5일째까지 많은 증가를 보인 다음 그 이후에는 큰 변화가 없었다. 당도는 초기 약 24.5 $^{\circ}$Bix에서 발효가 진행되면서 감소하다가 발효 종료시 모든 처리구에서 $7.0{\sim}10.5\;^{\circ}$Brix 값을 나타내었다. 사포닌은 $Rg_1$, Re, $Rb_2$, Rd 등이 모든 처리구에서 높은 함량을 보였다. 관능검사 결과 맛, 향, 색 및 전반적인 기호도는 배양산삼근을 $10\%$(w/v) 첨가하고 포도당으로 당도를 보정하고, S. cerevisiae(KCCM 50583)를 사용하였을 때 가장 좋은 점수를 나타내었다.

Keywords

References

  1. Park, Y.G. and Son, S.H. (1988) Regeneration of plantlets from cell suspension culture derived poplar(Populus alba L.), Plant Cell Rep., 7, 567-570 https://doi.org/10.1007/BF00272759
  2. Son, S.H. and Hall, R.B. (1990) Multiple shoot regeneration from root organ cultures of Populus grandidentata, Plant Cell Tissue Organ Cul., 20, 53-57 https://doi.org/10.1007/BF00034757
  3. Son, S.H., Choi, S.M., Hyung, S.J., Yun, S.R., Choi, M.S., Shin, E.M. and Hong, Y.P. (1999) Induction and culture of mountain ginseng adventitious roots and AFLP analysis for identifying mountain ginseng, Biotechnol Bioprocess Eng., 4, 119-123 https://doi.org/10.1007/BF02932381
  4. Gao, W.Y., Seon, J.H., Son, S.H, Malony, M. and Park, K.Y. (1999) Production of pigmen and alfa-tocopherol by cell cultures in safflower(Carthamus tinctorius L.), J. Biotechnol., 1, 69-77
  5. Hwang, Y., Lee, G.G., Jeong, G.T., Go, B.L., Choe, D.C., Choe, Y.G. and Eun, J.B. (2004) Manufacturing of wine with watermelon, J. Korean. Food Sci. Technol., 36, 50-57
  6. Rhim, J.W., Kim, D.H. and Jung, S.T. (1997) Production of fermented honey wine, J. Korean Food Sci. Technol., 29, 337-342
  7. Kim, D.H., Rhim, J.W. and Jung, S.T. (1999) Clarification and aging of fermented honey wine, J. Korean. Food Sci. Technol., 31, 1330-1336
  8. Yi, S.H., Ann, Y.G., Choi, J.S. and Lee, J.S. (1996) Development of peach fermented wine, J. Korean Soc. Food Sci. Nutri., 9, 409-412
  9. Park, J.S., Seo, G.S., No, J.G., Cho, I.S. and Park, J.H. (1995) Characteristics of the gigolphy (Lycii cortex Radicis) wine, J. Korean Soc. Med. Crop Sci., 3, 128-134
  10. Park, J.S., Sung, C. and Chang, K.W. (1996) Changes of barbaloin contents in aloe wine, J. Korean Agri. Chem. Soc., 39, 183-188
  11. Koh, J.S., Koh, N.K. and Kang, S.S. (1989) Making from mandarin orange produced in Cheju Island, J. Korean Agri. Chem. Soc., 32, 416-423
  12. Kim, H.R., Yoo, M.J. and Chung, H.J. (2001) Development of medicinal pine needle wine, Collec, Treati. Daesan., 9, 159-162
  13. Min, Y.K., Lee, M.K. and Jeong, H.S. (1997) Fermentation characteristics of jujube alcoholic beverage from different additional level of jujube fruit, J. Korean Agric. Chem. Soc., 40, 433-437
  14. Jang, H.S. and Kim, J.K. (1997) The study of exploitation on fermentation wine of promulgation used apple, Rural Development Administration, National Horticultural Research Institute, Examin. Res. Rep., 597-600
  15. Jang, H.S., Jeong, S.T. and Kim, J.K. (1997) The study of exploitation on fermentation wine and drink used pear, Rural Development Administration, National Horticultural Research Institute, Examin. Res. Rep., 588-596
  16. Min, Y.K., Jeong, H.S. and Cho, J.G. (1996) Distillation and quality characteristics of medicinal herb wines, J. Korean Agric. Chem. Soc., 39, 368-373
  17. Min, Y.K. and Jeong, H.S. (1996) Manufacture of some Korean medicinal herb liquors by soaking, J. Korean. Food Sci. Technol., 27, 210-215
  18. Min, Y.K., Yun, H.S., Jeong, H.S. and Jang, Y.S. (1992) Changes in compositions of liquor fractions distilled from Samil-ju with various distillation conditions, J. Korean Food Sci. Technol., 24, 440-446
  19. Bae, S.D., Bae, S.M. and Kim, J.S. (2004) Fermentation Characteristics of Rice-Grape Wine Fermented with Rice and Grape, J. Korean. Food Sci. Technol., 36, 616-623
  20. Cartledge, T.G., Drijver, D., Hass, J.S., Jenkinns, R.O. and Middelbeek, E.J. (1992) In vitro cultivation of micro-organism, Butterworth-Heinemann Ltd., UK. p.54-61
  21. Yu, K.W. (2000) Production of the useful metabolites through bioreactor culture of Korean ginseng (Panax ginseng C.A Meyer), Major in Hort. Sci. Depart. Hort. Grad. School, Chungbuk Nation. Univ
  22. Jung, E.H., Lee, M.J., Kang, G.J., Moon, H.S., Yoo, B.O., Hwang, J.G. and Jang, J.S. (1992) Simultaneous analysis of ethanol and harmful components by GC in alcoholic liquors, Korean J. Food Hygiene., 7, 45-48
  23. Kim, J.Y., Min, Y.K. and Yoon, H.S. (2000) Flavor changes of Daechusul during storage, Food Engin. Prog., 4, 45-50
  24. Kim, J.S., Sim, J.Y. and Yook, C. (2001) Development of red wine using domestic grapes, Campbell Early Part (1) - Chracteristics of red wine fermentation using Campbell Early and different sugars, J. Korean. Food Sci. Technol., 33, 319-326
  25. Iverson, J. (2000) Home wine making step by step, A guide to fermenting wine grapes, 3rd ed. Stonemark Publishing Co
  26. Joo, H.K., Jung, D.K. and Kim, N.D. (1991) Changes of composition during storage of ginseng drink product, J. Korean Agric. Chem. Soc., 34, 339-343
  27. Roh, S.K., Song, J.S. and Park, K.H. (2001) Alcohol fermentability of insam starch and characteristics of insam wine, Food Engin. Prog., 4, 43-51