Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Organic Acids Addition to Fermentation on the Brewing Characteristics of Soju Distilled from Rice

유기산 첨가 발효가 쌀 증류식 소주의 양조특성에 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) ;
  • 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, Chan-Woo (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
  • 최한석 (국립농업과학원 발효식품과) ;
  • 김유진 (국립농업과학원 발효식품과) ;
  • 강지은 (국립농업과학원 발효식품과) ;
  • 여수환 (국립농업과학원 발효식품과) ;
  • 정석태 (국립농업과학원 발효식품과) ;
  • 김찬우 (국립농업과학원 발효식품과)
  • Received : 2015.05.11
  • Accepted : 2015.08.04
  • Published : 2015.10.31
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Abstract

Following supplementation with organic acids (acetic, citric, and lactic acids), the pH of the alcohol mash changed from 4.2 control to 3.73-3.97 supplemented, the acidity from 5.06 to 8.13-9.98, and the alcohol content from 17.8 to 17.0-17.8%. Protease activity decreased owing to the pH change, and the total nitrogen content decreased by 13.1-36.9% following organic acid supplementation. Organic acid supplementation did not affect the distillation efficiency; however, thiobarbituric acid values in the crude distillate (40%) decreased 2.2-3.6 fold following supplementation with citric acid and lactic acid. The total isobutanol (B), isoamyl alcohol (A), and 1-propanol (P) contents in each soju (25%) supplemented with organic acid were 1,041.47, 979.50, and 961.48 ppm, respectively, which were higher than those in the control soju (935.27 ppm). The A/P, A/B, and B/P ratios of soju were altered and the acetaldehyde content decreased following supplementation with the organic acid.

유기산(acetic acid, citric acid, lactic acid)이 쌀 증류식 소주의 양조특성에 미치는 영향을 살펴보았다. 유기산 첨가에 의해서 술덧의 pH는 4.2에서 3.73-3.97, 산도는 5.06에서 8.13-9.98, 아미노산도는 2.56에서 2.27-2.34, 휘발산은 66.0에서 89.6-124.8 ppm으로 변하였다. 알코올 함량은 대조구는 17.8%, 첨가구는 각각 17.0, 17.8, 17.6%이었다. 술덧에 남아있는 acetic acid는 첨가된 양보다 증가한 반면 citric acid와 lactic acid는 첨가된 양보다 각각 1.30, 40.57% 감소되었다. pH변화에 의해 프로테이스 활성이 감소하였고 질소화합물 총량은 유기산 첨가에 의해서 각각 13.1, 36.9, 30.9% 감소하였다. 유리아미노산 중 alanine acid, arginine acid, glutamic acid가 질소화합물 총량의 10% 이상씩 함유되어 있었고 유기산 첨가에 의해서 methionine은 2.8-29.4%, cysteine은 12.5-30.8% 감소되었다. 첨가된 유기산은 증류효율에 영향을 미치지 않았으며 citric 및 lactic acid에 의해서 증류원액(알코올 함량 40%)의 TBA 값이 2.2-3.6배 낮아졌다. 알코올 함량이 25%로 조절된 소주의 isobutanol (B), isoamyl alcohol (A), 1-propanol (P) 함량의 합은 각각 1,041.47, 979.50, 961.48 ppm으로 대조구(935.27 ppm)보다 증가되었다. 유기산 첨가에 의해서 소주의 A/P비, A/B비, B/P비가 변하였으며 acetaldehyde 함량의 감소를 가져왔다.

Keywords

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