DOI QR코드

DOI QR Code

Quality Characteristics of Korean Traditional Rice Wine with Glutinous Rice

찹쌀 첨가에 따른 전통발효주의 품질 특성

  • Lee, Youngseung (Dept. of Food Science and Nutrition, Dankook University) ;
  • Kim, Hanna (Dept. of Food Science and Nutrition, Dankook University) ;
  • Eom, Taekil (Dept. of Food Science and Nutrition, Dankook University) ;
  • Kim, Sung-Hwan (Dept. of Food Science & Nutrition, Joongbu University) ;
  • Choi, Geun Pyo (Dept. of Food Processing and Bakery, Gangwon Provincial College) ;
  • 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)
  • 이영승 (단국대학교 식품영양학과) ;
  • 김한나 (단국대학교 식품영양학과) ;
  • 엄태길 (단국대학교 식품영양학과) ;
  • 김성환 (중부대학교 식품영양학과) ;
  • 최근표 (강원도립대학 식품가공제과제빵과) ;
  • 김미숙 (단국대학교 식품영양학과) ;
  • 유성률 (세명대학교 임상병리학과) ;
  • 정윤화 (단국대학교 식품영양학과)
  • Received : 2013.10.07
  • Accepted : 2013.11.07
  • Published : 2013.11.30

Abstract

This study is carried out to investigate the physicochemical characteristics, microbial population, and sensory characteristics during fermentation of Korean traditional rice wine with addition of glutinous rice. The fed-batch fermentation of rice was performed by Nuruk and yeast for 10 days at $28^{\circ}C$ in a water bath. The four fermentation batches included 0, 10, 15 and 20% of glutinous rice based on the total rice contents. The growth of total viable cells, lactic acid bacteria (LAB), and yeasts were similar among the four batches during the fermentation period. The population for total viable cells and LAB were increased for the first 3 days, and decreased slowly until 10 days. The number of yeast cells was rapidly decreased after day 6, when the alcohol content reached about 15% for all the fermentation batches. Physicochemical characteristics, such as pH, total acidity, and reducing sugars, were not different with the increase of additional glutinous rice contents. The ethanol production was higher in Korean traditional rice wine from non-glutinous rice (17.1%) than ones from glutinous rice (15.8~16.7%). For the sensory evaluations, Korean traditional rice wine with 15% glutinous rice was highly preferred due to the highest sweetness.

찹쌀 첨가량(0, 10, 15, 20%)에 따른 술덧을 제조하여 발효 10일 동안의 알코올 함량, pH 및 총산, 총당 함량, 환원당 함량, 유기산 함량, 유리당 함량 등의 이화학적 특성과 미생물 변화를 알아보고 발효주의 관능적 특성을 조사하였다. 알코올 함량은 발효 1일째 9.1~9.7%에서 발효 종료일 10일째 15.8~17.1%로 증가하였으나 각 실험군 간에 유의적인 차이는 없었다. 총균, 유산균, 효모수는 알코올 생성속도와 비례하여 발효초기에는 증가하면서 발효후기에는 감소하는 경향을 나타내었다. pH는 담금 직후 5.30~5.46에서 발효 1일째 3.89~3.91로 감소한 후, 다시 증가하기 시작하여 발효 종료일인 10일째 모두 4.5 수준이었다. 총산 함량은 발효 3일째 0.14~0.16%에서 발효 5일째 0.18~0.19%로 증가하였다. 이는 지속적인 유산균의 생장으로 인한 젖산의 누적과 효모에 의한 산 생성으로 발효 3~5일째 총산 함량도 증가한 것으로 추측된다. 총효모수는 2단 담금 이후 유의적으로 증가하였다가 발효 과정을 거치면서 발효 종료일(발효 10일째)에 유의적으로 점차 감소하였다. 환원당은 발효 1일째 1.1~1.2%에서 발효 2일째 0.9~1.1%로 유의적으로 감소하였다가 알코올 발효보다 전분분해에 의한 당 생성 속도가 증가하여 발효 종료일인 10일째 2.8~3.3%로 증가하였다. 총당 함량은 발효 초기 당분이 술덧 중에 생육하는 효모나 유산균 등의 발효기질로 이용하여 발효 종료일 10일째에는 감소하였고, 찹쌀 15%첨가군이 유의적으로 가장 높았다. 당화효소인 amylase에 의해 전분질의 분해로 포도당이 비교적 많이 생성되어 술덧의 주요 유리당이었으며, 유기산에서는 succinic acid 함량이 가장 높았다. 발효주의 관능평가에서 찹쌀 15%첨가군은 전반적인 기호도(4.8점)와 목넘김(4.3점)에서 유의적으로 가장 높게 평가되었다. 묘사분석에서는 찹쌀 15%첨가군이 단맛 강도가 8.6으로 유의적으로 가장 높았으며, 이는 찹쌀 15%첨가군의 높은 총당 함량과 관계가 있는 것으로 판단된다.

Keywords

References

  1. Min YK, Yun HS, Jeong HS. 1994. Studies on the distillation operation of Baekha-ju. Agric Chem Biotechnol 37:9-13.
  2. Lee CY, Kim TW, Sung CK. 1996. Studies on souring of Hansan sogokju (Korea traditional rice wine). Korean J Food Sci Technol 28: 117-121.
  3. Jang JH. 1989. The history of Korean alcoholic liquors. Korean J Dietary Culture 4: 271-274.
  4. Yi HC, Moon SH, Park JS, Jung JW, Hwang KT. 2010. Volatile compounds in liquor distilled from mash produced using Koji or Nuruk under reduced or atmospheric pressure. J Korean Soc Food Sci Nutr 39: 880-886. https://doi.org/10.3746/jkfn.2010.39.6.880
  5. Kim HR, Jo SJ, Lee SJ, Ahn BH. 2008. Physiochemical and sensory characterization of a Korean traditional rice wine prepared from different ingredients. Korean J Food Sci Technol 40: 551-557.
  6. Song BH, Kim DY, Kim SK, Kim YD, Choi KS. 1988. Distribution of minerals within the degermed brown rice kernel. J Korean Agric Chem Soc 31: 162-168.
  7. Eun JB, Jin TY, Wang MH. 2007. The effect of waxy glutinous rice degree of milling on the quality of Jinyangju, a Korean traditional rice wine. Korean J Food Sci Technol 39: 546-551.
  8. Jin TY, Chung HJ, Eun JB. 2006. The effect of fermentation temperature on the quality of Jinyangju, a Korean traditional rice wine. Korean J Food Sci Technol 38: 414-418.
  9. Park YM, Kim SJ, Hwang IS, Cho KH, Jung ST. 2005. Physicochemical and sensory properties of Jinyang-ju prepared with glutinous rice and nonglutinous rice. Korean J Food Culture 20: 346-351.
  10. Lee TS, Choi JY. 1998. Volatile flavor components in Takju fermented with mashed glutinous rice and barley rice. Korean J Food Sci Technol 30: 638-643.
  11. Kim HR, Jo SJ, Lee SJ, Ahn BH. 2008. Physicochemical and sensory characterization of a Korean traditional rice wine prepared from different ingredients. Korean J Food Sci Technol 40: 551-557.
  12. Kim JH, Lee SY, Kim KBWR, Song EJ, Kim AR, Kim MJ, Ji KW, Ahn IS, Ahn DH. 2007. Effects of Glycyrrhiza uralensis, Menthae herba, Schizandra chinensis and chitosan on the shelf-life and quality of Takju. J Korean Soc Food Sci Nutr 36: 1436-1443. https://doi.org/10.3746/jkfn.2007.36.11.1436
  13. Kim HR, Kwon YH, Jo SJ, Kim JH, Ahn BH. 2009. Characterization and volatile components in glutinous rice wines prepared with different yeasts of nuruks. Korean J Food Sci Trchnol 41: 296-301.
  14. Park JH, Bae SM, Yook C, Kim JS. 2004. Fermentation characteristics of Takju prepared with old rice. Korean J Food Sci Technol 36: 609-615.
  15. Jeong JW, Park KJ, Kim MH, Kim DS. 2006. Quality characteristics of takju fermentation by addition of chestnut peel powder. Korean J Food Preserv 13: 329-336.
  16. Kim JY, Yi YH. 2008. pH, Acidity, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of puffed rice powder added wheat flour takju during fermentation. Food Eng Prog 12: 71-77.
  17. Lee TJ, Hwang DY, Lee CY, Son HJ. 2009. Changes in yeast cell number, total acid and organic acid during production and distribution processes of Makgeolli, traditional alcohol of Korea. Korean J Microbiology 45: 391-396.
  18. Lee YJ, Yi HC, Hwang KT, Kim DH, Kim HJ, Jung CM, Choi YH. 2012. The qualities of Makgeolli (Korean rice wine) made with different rice cultivars, milling degree of rice, and Nuruks. J Korean Soc Food Sci Nutr 41: 1785-1791. https://doi.org/10.3746/jkfn.2012.41.12.1785
  19. Lee JS, Lee TS, Noh BS, Park SO. 1996. Quality characteristics of mash of takju prepared by different raw materials. Korean J Food Sci Technol 28: 330-336.
  20. Park CS, Lee TS. 2002. Quality Characteristics of Takju prepared by wheat flour Nurks. Korean J Food Sci Technol 34: 296-302.
  21. Seo MY, Lee JK, Ahn BH, Cha SK. 2005. Changes of microflora during the fermentation of Takju and Yakju. Korean J Food Sci Technol 37: 61-66.
  22. Chung DH. 1974. Fermentation and microbial technology. SunjinMunhwasa, Seoul, Korea. p 228-275.
  23. Lee HS, Park CS, Choi JY. 2010. Quality characteristics of the mashes of Takju prepared using different yeasts. Korean J Food Sci Technol 42: 55-62.
  24. Woo KS, Song SB, Lee JS, Ko JY, Kang JR, Oh BG, Nam MH, Ryu IS, Seo MC. 2010. Physicochemical characteristics of Korean traditional wine made from proso millet (Panicum miliaceum L.) at different addition rates with two kinds of Nuruk. Korean J Crop Sci 55: 119-125.

Cited by

  1. Quality Characteristics of Rice Nutritional Bars Containing Different Levels of Chinese Artichoke (Stachys sieboldii Miq.) Powder vol.33, pp.1, 2017, https://doi.org/10.9724/kfcs.2017.33.1.1
  2. Quality and Sensory Characteristics of Sweet Persimmon Distilled Spirits vol.44, pp.10, 2015, https://doi.org/10.3746/jkfn.2015.44.10.1510
  3. Effect of millimeter waves on the microbiological and physicochemical properties of Korean rice wine Makgeolli vol.25, pp.2, 2016, https://doi.org/10.1007/s10068-016-0069-8
  4. Sensory Characteristics of Rice Confections by Descriptive Analysis vol.31, pp.1, 2016, https://doi.org/10.7318/KJFC/2016.31.1.105
  5. Development of Multilayer Perceptron Model for the Prediction of Alcohol Concentration of Makgeolli vol.43, pp.3, 2013, https://doi.org/10.5307/jbe.2018.43.3.229