한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)

  • 제38권1호
  • /
  • Pages.46-52
  • /
  • 2010
  • /
  • 1598-642X(pISSN)
  • /
  • 2234-7305(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
권호 표지

찹쌀의 종류와 전처리를 달리한 약주의 특성 및 휘발성 향기 성분

Fermentation Characteristics and Volatile Compounds in Yakju Made with Various brewing Conditions; Glutinous Rice and Pre-treatment

  • 권영희 (한국식품연구원 우리술연구센터) ;
  • 조성진 (한국식품연구원 우리술연구센터) ;
  • 김재호 (한국식품연구원 우리술연구센터) ;
  • 안병학 (한국식품연구원 우리술연구센터)
  • Kwon, Young-Hee (Alcoholic Beverage Research Center Korea, Korea Food Research Institute) ;
  • Jo, Sung-Jin (Alcoholic Beverage Research Center Korea, Korea Food Research Institute) ;
  • Kim, Jae-Ho (Alcoholic Beverage Research Center Korea, Korea Food Research Institute) ;
  • Ahn, Byung-Hak (Alcoholic Beverage Research Center Korea, Korea Food Research Institute)
  • 투고 : 2009.09.14
  • 심사 : 2010.01.18
  • 발행 : 2010.03.28
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

한국의 전통 알코올 음료인 약주를 찹쌀가루, 찹쌀 전분 그리고 누룩을 사용하여 제조하였다. 본 연구에서는 찹쌀의 종류와 전처리의 차이에 따른 발효 특성을 조사하였다. 효모는 Y90-9를 사용하였고 발효제로는 시판되는 개량누룩(SP1800)을 사용하였으며 덧술에 엿기름을 첨가하여 저온에서 발효하였다. 발효기간 중 pH와 당도는 찹쌀가루를 이용한 약주가 찹쌀전분을 이용한 경우보다 높았으며 전처리로 호화를 거친 약주가 높게 나타났고 발효초기 0.3 이상이었던 산도는 발효 종료 후 전처리에 관계없이 비슷한 수준을 나타내였으며, 알코올 함량은 전처리로 호화를 거친 찹쌀가루 약주에서 가장 높게 나타났다. 아미노산 함량은 찹쌀가루를 사용한 경우가 더 높게 나타났고 자외부 흡수와 착색도 또한 찹쌀 가루를 사용한 약주도 같은 결과를 나타내었다. 환원당 함량은 3.5-3.9 mg/mL의 수준이였다. 술에서 맛과 산성도 조정 역할을 하는 유리당의 조성은 glucose > maltose > fructose 순으로 나타났으며 유기산은 검출된 6개 중 succinic acid가 가장 높게 나타났다. 검출된 21개의 휘발성 향기 성분 중 alcohol은 3 종, ester는 17종, 그리고 aldehyde는 1종이 동정되었으며 그 중 부드러운 향을 나타내는 ethyl palmitate가 높게 나타났다. 이상의 결과들로 미루어 호화한 찹쌀가루와 개량누룩을 사용하여 제조한 약주가 알코올의 수율이 높고 풍부한 향미를 갖는 것으로 나타났다.

Yakju, a Korean traditional alcoholic beverage, is made from glutinous-rice flour or rice starch with nuruk. In this study, we investigated that fermentation characteristics in yakju was made with glutinous rice and pretreatment. The yeast and nuruk were used Y90-9 and SP1800 (a kind of improved nuruk), respectively. pH and brix degree of yakju, brewed with glutinous rice flour by heating, were higher than the others during fermentation process. Total acid contents were 0.2~0.3 and the highest alcohol degree (15.75%(v/v)) was fermented glutinous rice flour by heating. Reducing sugar contents were 3.5-3.9 mg/mL. Yakju, which brewed with glutinous rice flour, of amino acid degree, UV absorbance and color degree was higher than yakju which brewed with glutinous rice starch. Succinic acid was the highest organic acid among 6 organic acids and free sugar contents described as glucose > maltose > fructose. Twenty one components were identified including 3 alcohols, 17 esters and one aldehyde. Of these, ethyl palmitate, which was described as mild flavor, was the highest %area except ethyl alcohol. Overall, the fermentation performed using glutinous rice flour by heating and improved-nuruk showed the best results for yakju production.

키워드

참고문헌

  1. A book with notes National Tax Service Method of Analysis. 1993. pp. 27-30. 4th ed. Japan Sake Brewers Association, Tokyo, Japan.
  2. A.O.A.C. 1995. Official Methods of Analysis. 16th eds., Association of Official Analytical Chemists, Washington, D.C. USA.
  3. Bruce, W. Z., C. F. Kenneth, H. G. Barry, and S. N. Fred. 1995. pp. 370-372, 426-428. Wine analysis and Production, Chapman & Hall, New York, U.S.A.
  4. Chang, K. S. and T. J. Yu. 1981. Studies on the components of sokokju and commercial jakju.. Kor. J. Food Sci Technol. 13: 307-313.
  5. Choi, S. H., J. Y. Bock, S. H. Nam, J. S. Bae, and W. Y. Choi. 1998. Effect of tannin substances from Acorn (Quercus acutissima carruthers) on the storage quality of rice wine. Kor. J. Food Sci Technol. 30: 1420-1425.
  6. Chung, H. K. 1989. Characteristics and present status of Korean traditional alcoholic beverage. Kor. J. Dietary Cult. 4: 311-318.
  7. Encyclopedia Chimica Vol. 11. 1964. pp. 110, 811, 847. Kyolis Publishing & Printing Co. Ltd. Tokyo, Japan.
  8. Han, E. H., S. T. Lee, B. S. Noh, and D. S. Lee. 1997. Quality characteristics in mash of Takju prepared by using different Nuruk during fermentation. Kor. J. Food Sci. Technol. 29: 555-562.
  9. Hara, S. 1967. A view of sake component ; Alcohol. J. Soc. Brew. Japan. 62: 1195-1205. https://doi.org/10.6013/jbrewsocjapan1915.62.1195
  10. Jang, J. H. 1989. History of Korean traditional rice wine. Kor. J. Dietary Cult. 4: 271-274.
  11. Jin, T. Y., E. S. Kim, S. J. Wang, and M. H. Wang. 2007. Changes in physicochemical and sensory characteristics of rice wine, Yakju prepared different amount of red yeast rice. Kor. J. Food Sci. Technol. 39: 309-314.
  12. Jo, J. H. 1999. The recovery of our Traditional liquor. pp. 104. Seohaemunjib, Seoul, Korea.
  13. Kim, C. A., W. G. Lee, I. S. Lee, and M. H. Wang. 2008. Changes of physicochemical, sensory and antioxidant activity characteristics in rice wine, yakju added with different ratios of Codonopsis lancelate. Kor. J. Food Sci. Technol. 40: 201-206.
  14. Kim, C. J., K. C. Kim, D. Y. Kim, M. J. Oh, S. K. Lee, S. O. Lee, S. T. Chung, and J. H. Chung. 1990. Fermentation Technology. pp.79-103. Sunjinmunhasa, Seoul, Korea.
  15. Kim, J. H., J. H. Lee, H. J. Kim, S. Y. Choi, and J. S. Lee, 2003. Effects of barley koji and legumes on the quality and fibrinolytic activity of Korean traditional rice wine. J. Korean Soc. Food Sci. Nutr. 32: 1066-1070 https://doi.org/10.3746/jkfn.2003.32.7.1066
  16. Kim, L. H., W. S. Park, and Y. H. Koo. 1990. Comparison of fermentation characteristics of Korean traditional alcoholic beverage with different input step and treatment of rice and Nuruk. Kor. J. Dietary Cult. 11: 339-348.
  17. Kim, T. Y., B. H. Ahn, H. C. Choi, and C. G. Lee. 2008. Brewing characteristics of traditional Yakju prepared with non-steamed rice. Proc. KSAM Fall Meeting.
  18. Kim, T. Y. and I. W. Yoon. 1997. Fermentation characteristic of traditional alcohol beverages brewed with improved- Nuruk. J. East Asian of Dietary Life 7: 399-404.
  19. Kohlwey, D. E., J. H. Kendall, and R. B. Mohindra. 1995. Using the physical properties of rice as a guide to formulation. Cereal Foords World. 40: 728-732.
  20. Lee, D. H., W. J. Park, B. C. Lee, J. C. Lee, D. H. Lee, and J. S. Lee. 2005. Manufacture and physiological Functionality of Korean Traditional Wine by Using Gugija(Lycii fructus). Kor. J. Food Sci. Technol. 37: 789-794.
  21. Lee, D. Y. 1968. The ecological studies on Aspergillus kawachii Kitahara. Kor. J. Microbiol. 6: 113-121.
  22. Lee, S. M. and T. S. Lee. 2000. Effect of roasted rice and defatted soybean on the quality characteristics of Takju during fermentation. J. Nat. Sci. 12: 71-79.
  23. Lee, S. R. 1986. Korean Fermentation Foods. pp. 224-294. Ewha Women's University Press, Seoul, Korea.
  24. Lee, T. S. and J. Y. Choi. 1998. Volatile Flavor Components in Takju Fermented with Mashed Glutinous Rice and Barley Rice. Kor. J. Food Sci. Technol. 30: 638-643.
  25. Miller, G. L. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31: 426-428. https://doi.org/10.1021/ac60147a030
  26. National Tax Service Technical Service Institute.2005. Manufacturing Guideline of Takju and Yakju. pp. 31, 53-54, 195-196. Seoul, Korea.
  27. NTSTS Institute. 1997. Textbook of alcoholic beveragemaking. National Tax Service Technical Service Institute. Seoul, Korea.
  28. Nunoka, T. 1967. A view of sake component ; Ester. J. Soc. Brew. Japan. 62: 854-860. https://doi.org/10.6013/jbrewsocjapan1915.62.854
  29. Park, C. S. and T. S. Lee. 2002. Quality characteristic of Takju prepared by wheat flour nuruks. Kor. J. Food Sci. Technol. 34: 296-302.
  30. Park, I. B., B.S. Park, and S.T. Jung, 2003. Brewing and functional characteristics of hongkukju prepared with various hongkukus. Kor. J. Food Sci. Technol. 35: 943-950.
  31. Park, J. H., S. M. Bae, C. Yook, and S. J. Kim. 2004. Fermentation characteristics of Takju, Prepared with old rice. Kor. J. Food Sci. Technol 36: 609-615.
  32. So, M. W., Y. S. Lee, S. H Han, and W. S. Noh. 1999. Analysis of Major Flavor Compounds in Takju mash brewed with a Modified Nuruk, Kor. J. FOOD&NUTR. 12: 421-426.
  33. Yuda, J. 1976. Volatile compounds from beer fermentation. J. Soc. Brew. Japan. 71: 818-830.