Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Comparison of Quality Characteristics of Dohwaju Fermented with or without Peach Flowers and Branches

복숭아 꽃과 가지 첨가 유무에 따른 도화주의 품질 특성 비교

  • Park, Ji-Hye (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Kim, So-Ra (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Han-Seok (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Kang, Ji-Eun (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Ji-Ho (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
  • 박지혜 (국립농업과학원 발효식품과) ;
  • 여수환 (국립농업과학원 발효식품과) ;
  • 정석태 (국립농업과학원 발효식품과) ;
  • 김소라 (국립농업과학원 발효식품과) ;
  • 최한석 (국립농업과학원 발효식품과) ;
  • 강지은 (국립농업과학원 발효식품과) ;
  • 최지호 (국립농업과학원 발효식품과)
  • Received : 2012.08.17
  • Accepted : 2012.10.23
  • Published : 2012.10.31
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Abstract

We investigated the quality characteristics of dohwaju (fermented with peach flowers and branches, a Korean traditional alcoholic beverage) containing different sub-ingredients. During fermentation, the inner temperatures of the added sub-ingredient treatments were higher compared to non-treatment, and only peach branches treatment. showed the highest inner temperature. There were no significant differences in the physicochemical results among the treatments. pH decreased from the first mashing day to the second and then increased slightly until fermentation was terminated. Total acidities showed opposite patterns as compared to pH level. Amino acid contents, soluble solids, and alcohol contents increased steadily until the end of fermentation, whereas reducing sugar contents showed the opposite trend. In a preference survey, DB (only peach branches)-treated dowhaju showed the highest evaluation in terms of taste and overall acceptability with walues of $5.07{\pm}1.38$ and $5.57{\pm}1.16$, respectively. Based on the results of this study, we concluded that only peach branches treatment is optimal for the manufacture of dowhaju. We expect that the quality of dowhaju can be improved by providing basic information concerning its manufacture.

Keywords

References

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