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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Fermentation Characteristics of Yakju Added with Acanthopanacis cortex Extract

오가피 추출액 첨가 약주의 발효특성

  • Kim, In-Ho (Kyungbook College of Science Food Factory) ;
  • Kim, Seong-Ho (Dept. of Bio Food Science, Kyungbook College of Science) ;
  • Kwon, Joong-Ho (Dept. of Food Science and Technology Graduate School, Kyungpook National University)
  • Published : 2008.04.30
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Abstract

Acanthopanacis cortex extracts added Yakju was manufactured and then fermentation and quality characteristics of Yakju were examined. Acanthopanacis cortex extracts added Yakju showed totally similar characteristics with the non-extract added Yakju of control groups. The pH showed almost no change to pH 4.0 after 6 days of fermentation and it was decreased only once in only fermentation time of 3 days. The acidity of Acanthopanacis cortex extracts added group showed no difference to the control group. The sugar obrix and reducing sugar content showed decrease in all two groups in the initial fermentation stage; however, it showed slow decrease as the late fermentation stage. The Acanthopanacis cortex extracts added Yakju showed less alcohol content than the control group in the initial fermentation stage. However, after 6 days of fermentation, the Acanthopanacis cortex extracts added Yakju showed more alcohol contents and constant increase till the final fermentation day. The pH, acidity, reducing sugar and alcohol content showed rapid changes between fermentation days 0 through 3. Therefore, it means that the Acanthopanacis cortex extracts added Yakju fermentation actively takes place between the days 0 through 3. Organic acids detected in Yakju were acetic, lactic, oxalic, malic and succinic acids. The acetic acid was the highest among the total acid contents. Eleutheroside E and chlorogenic acid, known as the effective components of Acanthopanacis cortex, showed stable status without changes in component content till stage two fermentation. The contents of eleutheroside E and chlorogenic acid were $7.61\pm0.39{\mu}g/mL$ and $3.63\pm0.18{\mu}g/mL$ on the final fermentation day, respectively. The fusel oil was slightly detected in both groups with values of $0.08\pm0.001{\sim}0.86\pm0.03mg%$ in n-propyl alcohol, isobutyl alcohol and isoamyl alcohol content. The Acanthopanacis cortex extracts added group was similar to the control group in the overall sensory test.

오가피 추출액을 첨가하여 약주를 제조하고 발효 및 품질 특성을 조사하였다. 오가피 추출물 첨가 발효주는 대조구와 전체적으로 비슷한 발효 특성을 보였다. pH는 모든 처리구에서 발효 3일 만에 급격히 떨어졌고 발효 6일 이후로는 4.0 내외로 변화가 없었으며, 산도는 오가피 추출물 첨가구와 대조구 차이가 거의 없었다. 당도와 환원당은 모든 시험구에서 발효초기에 감소하다가 후기에는 완만하게 감소하였다. 발효주의 알코올 함량은 발효초기에는 대조구가 오가피 추출물 첨가구보다 높았으나 발효 6일째 이후로는 오가피 추출물 첨가구의 함량이 높았으며, 발효 종료일까지 점차적으로 증가하는 경향을 보였다. pH, 산도, 환원당 및 알코올 함량이 발효 $0{\sim}3$일 사이에 급격히 변화하는 것으로 나타나 담금 후 $0{\sim}3$일에 발효가 가장 왕성하게 일어나는 것으로 사료되었다. 유기산으로는 acetic acid, lactic acid, oxalic acid, malic acid 및 succinic acid가 검출되었으며, 전체 유기산 함량은 acetic acid의 함량이 가장 많았다. 오가피의 지표성분으로 알려져 있는 eleutheroside E와 chlorogenic acid는 2단 담금 후에는 두 유효성분의 함량 변화가 거의 없이 안정된 상태를 유지하였으며, 발효 종료일에는 발효주 중의 eleutheroside E 함량은 $7.61{\pm}0.39{\mu}g/mL$이었고, chlorogenic acid 함량은 $3.63{\pm}0.18{\mu}g/mL$이었다. Fusel oil 함량은 두 시험구에서 n-propyl alcohol, isobutyl alcohol 및 isoamyl alcohol 함량이 $0.08{\pm}0.001{\sim}0.86{\pm}0.03mg%$로 적은 양이 검출되었다. 관능검사 결과 오가피 추출물 첨가구는 전체적으로 모든 항목에서 대조구와 유사한 관능평점을 나타내었다.

Keywords

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