Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Glycyrrhiza uralensis, Menthae herba, Schizandra chinensis and Chitosan on the Shelf-life and Quality of Takju

감초, 박하, 오미자 및 키토산 첨가에 의한 탁주의 저장성 및 품질증진 효과

  • Kim, Jin-Hee (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Kim, Kotch-Bong-Woo-Ri (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Kim, Ah-Ram (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Kim, Mi-Jung (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Ji, Kyung-Won (Wol-Bae Takju Manufacturing Factory) ;
  • Ahn, Im-Sook (Wol-Bae Takju Manufacturing Factory) ;
  • Ahn, Dong-Hyun (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
  • 김진희 (부경대학교 식품생명공학부/식품연구소) ;
  • 이소영 (부경대학교 식품생명공학부/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품생명공학부/식품연구소) ;
  • 송유진 (부경대학교 식품생명공학부/식품연구소) ;
  • 김아람 (부경대학교 식품생명공학부/식품연구소) ;
  • 김미정 (부경대학교 식품생명공학부/식품연구소) ;
  • 지경원 (월배탁주합동제조장) ;
  • 안임숙 (월배탁주합동제조장) ;
  • 안동현 (부경대학교 식품생명공학부/식품연구소)
  • Published : 2007.11.30
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Abstract

This study was conducted to investigate the shelf-life and quality of Takju added with Glycyrrhiza uralensis (GU), Menthae herba(MH), Schizandra chinensis(SC), and chitosan (C) during storage at $10^{\circ}C$ for 12 days. The viable cell and yeast cell numbers of the Takju treated with Schizandra chinensis powder (SCP) and C were moderately reduced compared with those of the standard. The SC and C Takju were shown to have the lowest oxidations. For turbidity, the SC and C Takju were the most stabilized. Among the treatments, sugar content, pH, and acidity showed no significant differences during storage. However, the lightness, yellowness, and redness value of all the samples were higher than those of the standard. In the sensory evaluation, the standard, SCP, and C scored comparatively higher than the other samples at 0 day. On the other hand, SC and C, GU+MH, and C scored higher after 9 days. From these results, treating Takju with SCP, GU, MH, SC, and C resulted in improvements with regards to its preservation and development of quality.

감초, 박하 및 오미자 알코올 추출물, 오미자 분말과 키토산을 첨가한 탁주의 저장성 및 품질증진 효과에 대해 조사하였다. 생균수와 효모수는 12일간 저장 후에 오미자 분말과 키토산 혼합 실험구에서 약간의 생육억제효과가 나타났으나 전반적으로는 이들 한약재 첨가에 따른 저장 중 미생물의 생육에는 큰 영향을 미치지 않았고 발효가 끝난 상태로 계속 유지되었다. 산화도는 저장 초기에 실험구간의 차이가 크게 나타나지 않았으나 12일간 저장 후에 오미자 추출물과 키토산 첨가 실험구에서 가장 낮은 TBARS 함량을 나타내었다. 현탁 안정도는 저장 기간 동안 오미자 추출물과 키토산을 첨가한 실험구에서 가장 안정한 현탁 안정도를 보였다. 당도의 변화는 전반적으로 큰 변화없이 안정되게 유지되었으며, 추출물을 첨가한 실험구가 무첨가구에 비해 높게 나타났다. 저장 중의 pH는 3.55와 4.04사이에서 큰 변화 없이 유지되었으며, 총산의 변화는 저장 후기에 오미자 첨가구에서 약간 높게 나타났다. 색도의 변화에서 명도, 황색토 및 적색도의 경우 저장 초기에 무첨가구에 비해 한약재와 키토산 혼합 첨가구가 높은 것으로 나타났다. 기호도를 평가한 결과 제조 직후와 저장 6일 후에서는 무첨가구, 오미자 분말과 키토산 첨가구 순으로 기호도가 높게 나타났으나 저장 9일 후에는 오미자 추출물과 키토산 첨가구, 감초 및 박하 추출물과 키토산 첨가구에서 기호도가 높게 나타났다. 따라서, 키토산과 오미자 추출물, 오미자 분말, 감초와 박하 추출물 첨가는 탁주의 기호도 향상과 저장성 및 품질 증진에 효과적인 것으로 사료된다.

Keywords

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