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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Spirits by Different Distillation and Filtrations

증류 및 여과 방법을 달리한 증류식소주의 품질 특성

  • Lee, Younhee (Korea Brewing Institute) ;
  • Eom, Taekil (Dept. of Food Science and Nutrition, Dankook University) ;
  • Cheong, Chul (Dept. of Convergence Industry, Seoul Venture University) ;
  • Cho, Hocheol (Dept. of Convergence Industry, Seoul Venture University) ;
  • Kim, Inyong (Dept. of Food Science and Nutrition, Dankook University) ;
  • Lee, Youngseung (Dept. of Food Science and Nutrition, Dankook University) ;
  • Kim, Misook (Dept. of Food Science and Nutrition, Dankook University) ;
  • Yu, Sungryul (Dept. of Clinical Laboratory Science, Semyung University) ;
  • Jeong, Yoonhwa (Dept. of Food Science and Nutrition, Dankook University)
  • 이윤희 (한국양조연구소) ;
  • 엄태길 (단국대학교 식품영양학과) ;
  • 정철 (서울벤처대학원대학교 융합산업학과) ;
  • 조호철 (서울벤처대학원대학교 융합산업학과) ;
  • 김인용 (단국대학교 식품영양학과) ;
  • 이영승 (단국대학교 식품영양학과) ;
  • 김미숙 (단국대학교 식품영양학과) ;
  • 유성률 (세명대학교 임상병리학과) ;
  • 정윤화 (단국대학교 식품영양학과)
  • Received : 2013.10.11
  • Accepted : 2013.11.30
  • Published : 2013.12.31
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Abstract

The objective of this research was to investigate the quality characteristics of the spirits by different distillation and filtrations. The contents of alcohol, total acids, and amino acids in rice mash were 15%, 0.25 g/100 mL, and 0.15 g/100 mL, respectively. The soluble content was $10^{\circ}Brix$, and pH was 4.6 in the rice mash. Lactic acid was the most prominent organic acid found in rice mash. The rice spirit distilled by a multi stage distiller showed the highest amounts of aroma compounds, such as fusel oil and esters. However, the filtration did not affect the amounts of total aroma compounds. It is suggested that a multi stage distiller may influence taste and flavor positively by enhancing the aroma and removing the impurities in rice spirits.

쌀을 이용하여 제조한 술덧을 이용하여 상압다단식증류기, 상압단식증류기와 감압단식증류기를 이용하여 증류한 증류식소주의 주요 향기성분 및 증류 수율에 미치는 영향과 숙성된 증류주의 여과방법에 따른 주요 향기성분 변화를 조사하였다. 증류에 사용된 술덧의 알코올 함량, 비중 및 가용성 고형분 함량은 각각 15%, 0.997, $10^{\circ}Brix$이었으며, 총산 함량 및 아미노산 함량은 각각 0.25 및 0.15 g/100 mL로 증류주 제조에 적합하였다. 증류주의 향기성분 중 퓨젤오일은 i-amyl alcohol> i-butanol> n-propanol> n-butanol 순으로 검출되었다. 또한 전체 퓨젤오일 함량은 상압다단식증류기를 이용하여 증류하였을 때 가장 많았으며(6,676 mg/L), 증류기 종류에 관계없이 증류과정 중의 초류(4,884~4,931 mg/L)에 가장 많이 함유되어 있었다. 에스테르 화합물은 ethyl acetate가 주된 에스테르 화합물이었으며 초류에서 1,727~2,203 ${\mu}L/L$, 본류에서 68~97 ${\mu}L/L$가 검출되었다. 전체 에스테르 화합물 함량은 상압다단식증류기를 이용하여 증류하였을 때 가장 많이 검출되었으며, 증류기의 종류에 관계없이 초류에 가장 많이 함유되어 있었다. 각 증류기 별로 증류한 증류주를 숙성시킨 후 활성탄 여과 및 냉동 여과를 시킨 다음 향기성분은 여과방법에 따른 변화가 미비하였다.

Keywords

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