Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Glycyrrhiza uralensis on Shelf-life and Quality of Takju

감초 첨가에 의한 탁주의 저장성 및 품질증진 효과

  • Kim, Ah-Ram (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, Koth-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, Jin-Hee (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, Kyong-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)
  • 김아람 (부경대학교 식품생명공학부 / 식품연구소) ;
  • 이소영 (부경대학교 식품생명공학부 / 식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품생명공학부 / 식품연구소) ;
  • 송유진 (부경대학교 식품생명공학부 / 식품연구소) ;
  • 김진희 (부경대학교 식품생명공학부 / 식품연구소) ;
  • 김미정 (부경대학교 식품생명공학부 / 식품연구소) ;
  • 지경원 (월배탁주합동제조장) ;
  • 안임숙 (월배탁주합동제조장) ;
  • 안동현 (부경대학교 식품생명공학부 / 식품연구소)
  • Published : 2008.04.30
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Abstract

This study was performed to examine the properties of takju containing added Glycyrrhiza uralensis ethanol extract (GUEE) at 10$^{\circ}C$ for 12 days. Change in TBARS values was lower in the takju with GUEE as compared to control. The total viable cell count and yeasts cell count of all samples remained constant over the storage period. The brix of the takju treated with 0.5% GUEE (3.8-4.3) was higher than that of the control (3.8-4.0). Suspension stability and yellowness increased as the added concentration of GUEE increased. After 12 days of the storage, the pH level of the 0.5% GUEE takju was 3.9, which was 0.2 higher than that of control. In terms of acidity, the 0.5% GUEE takju ranged from 0.269 to 0.282, whereas the acidity of the control ranged from 0.294 to 0.302. In treated Takju with GUEE represented at treated takju with GUEE had the positive effects toward improving its preservation and quality.

탁주의 소비증대와 저장성 및 품질 증진을 도모하고 기능성 탁주 개발을 위하여 감초(Glycyrrhiza uralensis) 추출물을 탁주에 첨가(0.005%, 0.05%, 0.5%)하여 저장성 및 품질 증진에 미치는 효과를 알아보았다. 탁주에 포함된 효모 등의 미생물은 첨가된 감초 추출물에 의해 저장 기간 중에 크게 변화를 받지 않으나 첨가하는 농도가 높아짐에 따라 약간의 감소현상을 보였다. 산화도는 추출물 첨가 농도가 증가함에 따라 감소되는 경향을 보여 산화방지에도 효과가 있는 것으로 나타났다. 당도는 저장 기간에 따른 유의적 변화를 보이지 않았으나 감초 추출물의 첨가 농도가 높을수록 당도가 높아져 기호성이 높아지는 원인이 되었다. 감초 추출물의 첨가량이 증가할수록 현탁 안정성이 높아져 0.5%첨가 시 저장 전 기간 중 거의 완전하게 유지되었다. 감초 추출물 첨가구의 pH는 무첨가구에 비해 높고 안정하게 유지되었으나, 산도는 초기에 약간 감소하였다가 완만하게 증가하는 경향을 나타내었다. 명도와 황색도는 감초 추출물 0.5% 첨가구에서 높게 나타났으나 그 외의 첨가구에서는 거의 차이가 없었고, 적색도는 무처리구와 감초 추출물 첨가구간의 유의적인 차이가 없었다. 저장 9일차의 관능평가 결과, 감초 추출물 첨가구의 전체적인 기호도가 무처리구에 비해 높게 나타났다. 이상의 결과를 종합해 볼 때, 0.5%의 감초 추출물을 탁주에 첨가할 경우 무첨가구에 비해 최소 3일 이상 저장기간을 연장할 수 있을 것으로 생각되며, 기호성 증진에도 효과가 있으리라 사료된다.

Keywords

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