Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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The effect of rice nuruk prepared from rice with different degrees of milling on quality changes in yakju

도정도를 달리한 쌀누룩이 약주의 품질 변화에 미치는 영향

  • Choi, Jeong-Sil (Fermented Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Choi, Han-Seok (Fermented Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, National Institute of Agricultural Sciences, RDA)
  • 최정실 (국립농업과학원 발효식품과) ;
  • 여수환 (국립농업과학원 발효식품과) ;
  • 최한석 (국립농업과학원 발효식품과) ;
  • 정석태 (국립농업과학원 발효식품과)
  • Received : 2016.12.15
  • Accepted : 2017.02.07
  • Published : 2017.06.30
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Abstract

In this study, the effect of nuruk prepared from rice with different degrees of milling on the physicochemical and sensory qualities of yakju after accelerated aging was investigated. The results indicated significant differences, except for Fe and Mn contents, in the qualities of aged yakju prepared using nuruk from rice with different degrees of milling. However, the degree of milling of rice did not influence the quality of yakju, except for amino acidity and pH, which significantly decreased as the degrees of milling increased. In addition, as compared to before aging, brownness ($A_{430}$) and color difference significantly increased after aging in all the treatments. The intensity of off flavor in yakju after aging made from 0% milled rice nuruk was the lowest.

도정도를 달리한 쌀누룩이 약주의 가속 숙성에 따른 품질 변화에 미치는 영향을 알아보기 위해 도정도를 (0, 10, 30, 50, 및 70%) 달리한 쌀누룩으로 담근 약주를 $45^{\circ}C$에서 2주간 가속 숙성한 후 약주의 이화학적 변화 및 관능적 특성(이취강도)을 살펴보았다. 그 결과, 처리구 간의 이화학학적 특성 분석 중 철, 망간의 함량을 제외하고 유의적인 차이를 나타냈다. 또한, 도정도에 따른 쌀누룩의 영향에 뚜렷한 경향은 보이지 않았지만, 아미노산의 경우, 대체적으로 도정도가 큰 쌀누룩을 사용할수록 작은 수치를 보였다. 숙성 전후의 약주의 특성 차이를 분석한 결과, 모든 처리구에서 숙성 후 갈색도($A_{430}$), 명도(L), 적색도(a), 황색도(b) 및 색차(${\Delta}E$)에서 유의적으로 증가됨을 알 수 있었다. 숙성 후 이취 강도 검사(강함 5점, 약함 1점)에서는 도정을 하지 않은 쌀누룩(도정 0%) 사용 약주가 이취의 강도가 약함을 알 수 있었다.

Keywords

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