Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality characteristics of Takju according to different rice varieties and mixing ratio of Nuruk

쌀 품종과 누룩 배합비율에 따른 탁주의 품질 특성

  • Im, So-Yeon (Fermented Food Science Division, Department of Agro food Resource, NAAS, RDA) ;
  • Baek, Chang-Ho (Fermented Food Science Division, Department of Agro food Resource, NAAS, RDA) ;
  • Baek, Seong-Yeol (Fermented Food Science Division, Department of Agro food Resource, NAAS, RDA) ;
  • Park, Hye-Young (Fermented Food Science Division, Department of Agro food Resource, NAAS, RDA) ;
  • Choi, Han-Seok (Fermented Food Science Division, Department of Agro food Resource, NAAS, RDA) ;
  • Choi, Ji-Ho (Fermented Food Science Division, Department of Agro food Resource, NAAS, RDA) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, Department of Agro food Resource, NAAS, RDA) ;
  • Shin, Woo-Chang (Reserch Institute Kooksoondang Co., Ltd.) ;
  • Park, Heui-Dong (Department of Food Science and Biotechnology, Kyungpook National University) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, Department of Agro food Resource, NAAS, RDA)
  • 임소연 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 백창호 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 백성열 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 박혜영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최한석 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최지호 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 정석태 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 신우창 ((주)국순당부설연구소) ;
  • 박희동 (경북대학교 농업생명과학대학 식품공학부) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Received : 2014.09.22
  • Accepted : 2014.10.29
  • Published : 2014.12.30
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Abstract

The quality characteristics of Takju were investigated according to the different rice varieties and mixing ratio of Nuruk for the advanced quality of Takju. The yeast was selected by alcohol-producing ability. Then a liquid starter was prepared using brewing fungi (Aspergillus luchuensis 34-1 and Lichtheimia ramosa CN042), and rice Nuruk was manufactured with two rice types (Chucheong and Hanareum). The quality characteristics of Takju were investigated based on the rice type and the mixing ratio of A. luchuensis 34-1 and Lich. ramosa CN042 (1:0, 0:1, 1:1, 1:3). S. cerevisiae Y268 showed an alcohol yield of $9.3{\pm}0.33%$ at a 0.3% concentration in the YPD broth medium, and the rice Nuruk with A. luchuensis 34-1, regardless of rice type, was confirmed to have a higher enzyme activity and physiochemical property than Lich. ramosa CN042. According to the quality analysis of Takju, the physiochemical property was increased for the fermentation period, and the acidity differed by type of fungi and rice. The quality of Takju was changed with the composition differences of organic acid and free amino acid by rice type and mixing ratio. As a result of the sensory evaluation of Takju, the preference for it was increased with the Hanareum and A. luchuensis 34-1, respectively. Thus, this study shows the possibilities for activating the industry of traditional liquor by improving the Nuruk and Takju manufacturing technique.

유용 양조용 효모를 선정하기 위해, 효모의 알코올 생성능을 조사한 결과, Y268 효모가 알코올 생성능이 가장 높았으며 그 중, 0.3% 접종한 효모를 최종 선정하여 사용하였다. 2종류의 양조용 곰팡이(A. luchuensis 34-1, Lich. ramose CN042)와 2종류의 쌀 품종(추청미, 한아름)으로 제조한 4종류 쌀누룩의 특성을 분석한 결과, 쌀 품종에 관계없이 A. luchuensis 34-1 균주의 이화학적 특성이 우수하였고, 균주별 및 쌀 품종별로 제조된 4종류 누룩의 유기산과 유리아미노산을 분석한 결과에서 주요 유기산은 citric acid와 malic acid로 분석되었다. 유리 아미노산은 각각 25~28개로 구성되어 있으며, 균주별과 쌀 품종별에 따라 차이를 보였다. 균주별로 제조한 쌀누룩의 배합비율을 달리하여 4가지 조합(A. luchuensis 34-1: Lich. ramose CN042=1:0, 0:1, 1:1, 1:3)과 2종류 쌀 품종으로 빚은 탁주의 발효기간에 따른 특성을 분석한 결과, 누룩의 배합비율과 쌀 품종에 따라 이화학적 특성 차이를 보였고, 알코올 함량은 발효 6일째 16%로 가장 높았다. 제조한 탁주의 유기산과 유리 아미노산 분석 결과, 전체 7종류 이상의 유기산이 검출되었으며, 주요 유리 아미노산은 arginine, citrulline이었고, 누룩의 배합비율과 쌀 품종에 따라 차이가 있었다. 탁주의 관능특성을 비교한 결과, 전반적인 기호도는A. luchuensis 34-1 누룩의 함량이 높을수록 높은 기호도를 보였고, 누룩 배합비율별로 비교했을 때는 쌀 품종에 관계없이 1:1 비율로 제조한 탁주가, 쌀 품종별로 비교했을 때는 한아름으로 제조한 탁주의 선호도가 더 우수한 것으로 나타났다.

Keywords

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