Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Characteristics of Byeok-hyang-ju made by various processing methods originated from ancient documents

고문헌 유래 벽향주의 제조방법에 따른 품질특성

  • Park, Ji-Hye (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA) ;
  • Yeol, Soo-Hwan (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA) ;
  • Jeong, Seok-Tae (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Han-Seok (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA) ;
  • Jeon, Jin-A (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Ji-Ho (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA)
  • 박지혜 (국립농업과학원 발효이용과) ;
  • 여수환 (국립농업과학원 발효이용과) ;
  • 정석태 (국립농업과학원 발효이용과) ;
  • 최한석 (국립농업과학원 발효이용과) ;
  • 전진아 (국립농업과학원 발효이용과) ;
  • 최지호 (국립농업과학원 발효이용과)
  • Received : 2010.06.29
  • Accepted : 2010.10.15
  • Published : 2010.12.30
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Abstract

We investigated the temperature changes during processing and quality characteristics of seven preparations of Byeok-hyang-ju described in ancient documents. During fermentation, treatments with intervals longer than 7 days to the second mashing kept temperatures below room temperature. The process with the shortest interval (2 days) between the second and third mashings maintained a preparation temperature above $28^{\circ}C$ for the longest period. As fermentation proceeded, the pH gradually decreased. Titratable acidities increased prior to the second mashing, and then decreased. Amino acid levels increased gradually during all fermentations except for that of method 5 (the lowest level of raw material addition). Ethanol content increased rapidly to the time of second mashing with all methods except method 2. This method featured a short interval between the first and second mashing. Upon sensory evaluation, the best overall acceptability was provided by method 3.

고문헌에서 발췌한 7가지의 벽향주 제조방법에서 발효 기간별 온도변화와 품질특성을 비교하였다. 술덧발효 온도에 있어서 2차담금 시기가 첫 담금 한 날부터 7일 이상인 처리구들은 실내온도보다 낮은 경향을 보였으며, 2 3차 담금일 사이의 기간이 가장 짧은 처리구가(2일 간격) $28^{\circ}C$이상의 온도를 가장 길게 유지하였다. 발효가 진행됨에 따라 pH는 낮아졌으며, 적정산도는 전반적으로 2차담금 이전까지 증가하다가 2차담금 이후 낮아졌다. 아미노산은 가수량 대비 원료비율이 가장 낮은 5제법을 제외하고는 모두 증가되었다. 알코올 함량은 2차담금 시기가 짧았던 2제법을 제외하고 모두 2차담금 이전에 알코올 함량이 급격히 증가되었다. 관능평가에서 전반적인 기호도가 가장 좋은 것은 3제법으로 제조한 벽향주였다.

Keywords

Acknowledgement

Supported by : 농촌진흥청

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