Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of varying the amount of water added on the characteristics of mash fermented using modified Nuruk for distilled-Soju production

가수량 변화가 개량누룩으로 발효한 증류식 소주용 술덧의 특성에 미치는 영향

  • Choi, Han-Seok (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Kim, Eu-Gene (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) ;
  • 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)
  • 최한석 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 김유진 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 강지은 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 최지호 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 여수환 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 정석태 (농촌진흥청 국립농업과학원 발효식품과)
  • Received : 2014.08.29
  • Accepted : 2014.10.28
  • Published : 2014.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the effects of varying the amount of water added on the characteristics of mash fermented using modified Nuruk for distilled-Soju production. As the amount of water added to the mash increased from 120 to 300%, the pH dropped from 4.6 to 4.2, resulting in reductions in the acidity from 6.0 to 5.2, in the amino acid level from 6.0 to 4.2, and in the soluble-solid content from 18.4 to $7.4^{\circ}Brix$. The alcohol concentration of the mash was highest at 17.6%, when 150% water was added, while the alcohol yield showed water-content-dependent increases of 59.7, 74.5, 80.8, 82.8, 89.4, and 90.6% with 120, 150, 180, 200, 250, and 300% water added, respectively. The values of the organic-acid content in the mash were 207.85, 222.38, 222.06, 204.56, 194.34, and 204.34 mg/100 mL, showing the highest values when 150 and 180% water was added. The total amino-acid content showed water-content-dependent decreases at 474.60, 317.32, 241.89, 244.51, 189.00, and 208.12 mg/100 mL, with arginine, alanine, glutamic acid, glycine, isoleucine, leucine, lysine, phenylalanine, proline, serine, tyrosine, and valine as the major components. The concentrations of isobutanol, isoamyl alcohol, 1-propanol, and 2-phenylalcohol were 154.88~182.62, 320.59~394.47, 91.50~170.91, and 108.93~144.26 ppm, respectively, while ethyl acetate, acetaldehyde, furfural, and butyric acid were also detected.

가수량이 120%에서 300%로 증가하면서 pH는 4.6에서 4.2로 산도는 6.0에서 5.2로, 아미노산도는 6.0에서 2.5로, 가용성 고형분 함량은 18.4에서 $7.4^{\circ}Brix$로 낮아졌다. 술덧의 알코올 농도는 150%에서 17.6%로 가장 높았고 알코올 생산수율은 각각 59.7, 74.5, 80.8, 82.8, 89.4, 90.6%로 가수량에 의존적으로 증가하였다. 술덧의 유기산 총량은 각각 207.85, 222.38, 222.06, 204.56, 194.34, 204.34 mg/100 mL로 150%와 180%에서 높게 나타났다. 유리아미노산 총량은 각각 474.60, 317.32, 241.89, 244.51, 189.00, 208.12 mg/100 mL로 가수량에 의존적으로 감소하였고 arginine, alanine, glutamic acid, glycine, isoleucine, leucine, lysine, phenylalanine, proline, serine, tyrosine, valine이 주요 성분이었다. Iso-butanol은 154.88~182.62 ppm, iso-amylalcohol은 320.59~394.47 ppm, 1-propanol은 91.50~170.91 ppm, 2-phenylalcohol은 108.93~144.26 ppm농도로 분포하고 있고 ethyl acetate, acetaldehyde, furfural, butyric acid가 검출되었다.

Keywords

References

  1. Kalia. Alcohol consumption in Korea. Available from: http://www.kalia.or.kr/customer_support/k_notice.html?b_idx=823&view=view. Accessed Aug, 15, 2014.
  2. Korea Wines & Spirits Importers Association. Alcohol imports in 2103 of Korea. http://www.kwsia.or.kr/notice/view.php?tb=tb_news&no=42&page=1&sd=&sg=&st=&search_yes. Accessed Aug, 15, 2014.
  3. Oh HC, Park JM, Baek JH (2014) Import and export trends of alcoholic beverages in 2013. In: Trend analysis, Korea Custom & Trade Development Institute, Seoul, Korea, Vol. 81, p 1-27
  4. Kim YT, Kim JH, Yeo SH, Lee DH, Im JU, Jeong ST, Choi JH, Choi HS, Hwang HJ (2011) Urisul Bomulchang-go (The treasure houses of korean liquer). The Foundation of Agricultural Technology Commercialization and Transfer, Suwon, Korea, p 146-181
  5. Jo HC (2010) Uli Sul Bijgi (Korean traditional liquor-making). Nexus, Seoul, Korea, p 96-103
  6. Statistics Korea. Delivered quantity of traditional liquors. Available from: http://kosis.kr/statHtml/statHtml.do?orgId=133&tblId=TX_13301_A197&conn_path=I2. Accessed Aug, 15, 2014.
  7. Lee DH, Lee YS, Cho CH, Park IT, Kim JH, Ahn BH (2014) The qualities of liquor distilled from ipguk (koji) or nuruk under reduced or atmospheric pressure. Korean J Food Sci Technol, 46, 25-32 https://doi.org/10.9721/KJFST.2014.46.1.25
  8. 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
  9. Jeong YJ, Seo JH (2012) Volatile compounds of potato sojues produced by different distillation condition. Korean J Food Preserv, 19, 433-437 https://doi.org/10.11002/kjfp.2012.19.3.433
  10. Ryu LH, Kim YM (2002) Esterification of alcohols with organic acids during distilled spirit distillation. Korean J Food Nutr, 15, 295-299
  11. Yoshizawa Y, Ishikawa TA, Tadenuma M, Nagasawa M, Nagami K (2004) Encyclopedia of brewing and fermentation food. Asakura Publishing Co. Ltd., Tokyo, Japan, p 70-366
  12. NTSTSI (2005) Manufacturing guideline of takju and yakju. National Tax Service Technological Service Institute, Seoul, Korea, p 195-198
  13. Hitachi High-Technologies Corporation. L-8900 Amino Acid Analyzer. Available from: http://www.hitachihitec.com/global/science/lc/l8900.html#jump2. Accessed Aug, 2, 2014.
  14. Bae SM (eds.) (2008) Sake manufacturing technology. Design Plus Co., Seoul, Korea, p 166-217
  15. Hong SB, Lee MA, Kim DH, Varga J, Frisvad JC, Perrone G, Gomi K, Yamada O, Machida M, Houbraken J, Samson RA (2013) Aspergillus luchuensis, an industrially important black Aspergillus in East Asia. PLoS ONE e63769
  16. Bae SM (eds.) (2003) Japanese distilled beverage manufacturing technology. Juya Print Planning Co., Seoul, Korea, p 114-209
  17. Kyoun OY, Oh SH, Kim HJ, Lee JH, Kim HC, Yoon WK, Kim HM, Kim MR (2006) Analyses of nutrients and antinutrients of rice cultivars. Korean J Food Cookery Sci, 22, 949-956
  18. Bae SM, Jung SY, Jung IS, Ko HY, Kim TY (2003) Effect of the amount of water on the yield and flavor of Korean distilled liquor based on rice and corn starch. J East Asian Soc Dietary Life, 13, 439-446
  19. Stanley D, Bandara A, Fraser S, Chambers PJ, Stanley GA (2010) The ethanol stress response and ethanol tolerance of Saccharomyces cerevisiae. J Appl Microbiol, 109, 13-24
  20. Brewing Society of Japan (1999) Component of the alcoholic beverages. Shin Nippon Printing Co. Ltd., Tokyo, Japan, p 50-62
  21. Erasmus DJ (2005). Production of acetic acid by Saccharomyces cerevisiae during icewine fermentations. PhD thesis, University of British Columbia, Vancouver, Canada
  22. Iwami A, Kajiwara Y, Takashita H, Okazaki N, Omori T (2006) Factor analysis of the fermentation process in barley shochu production. J Inst Brew, 112, 50-56 https://doi.org/10.1002/j.2050-0416.2006.tb00707.x
  23. Tamaki T, Takamiya Y, Takaesu C, Nishia T (1986) Changes in sulfur compounds of Awamori during aging. J Ferment Technol, 64, 129-136 https://doi.org/10.1016/0385-6380(86)90007-5
  24. Fujii T, Nagasawa N, Iwamatsu A, Bogaki T, Tamai Y, Hamachi M (1994) Molecular cloning, sequence analysis, and expression of the yeast alcohol acetyltransferase gene. Appl Environ Microbiol, 60, 2786-2792

Cited by

  1. Quality Characteristics of Yakju fermented with Paddy Rice (Byeo) Nuruk Yakju vol.27, pp.2, 2017, https://doi.org/10.17495/easdl.2017.4.27.2.159
  2. Characteristics of Fermentation and Aging by Different Adding of Brewing Water in Korean Traditional Cheongju vol.16, pp.8, 2015, https://doi.org/10.5762/KAIS.2015.16.8.5468
  3. 재래누룩에서 분리한 N4와 N9 효모의 증류식 소주 양조특성 vol.24, pp.5, 2014, https://doi.org/10.11002/kjfp.2017.24.5.714