Food Science and Preservation (한국식품저장유통학회지)

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

DOI QR Code

Soju brewing characteristics of yeast strains N4 and N9 isolated from Korean traditional Nuruk

재래누룩에서 분리한 N4와 N9 효모의 증류식 소주 양조특성

  • Choi, Han-Seok (Fermented Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Kang, Ji-Eun (Fermented Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Kim, Chan-Woo (Fermented Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Baek, Seong-Yeol (Fermented Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, National Institute of Agricultural Sciences, RDA)
  • 최한석 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 강지은 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 정석태 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 김찬우 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 백성열 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 여수환 (농촌진흥청 국립농업과학원 발효식품과)
  • Received : 2017.08.08
  • Accepted : 2017.08.23
  • Published : 2017.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

Soju is a Korean traditional distilled alcoholic beverage produced from mashes various crops and Nuruk which is cultured with wild microorganisms. This study was conducted to investigate rice-Soju brewing characteristics of yeasts isolated from Korean traditional Nuruk. The general components of rice (Hanarumbyeo) raw materials were 14.7 g of water, 6.8 g of crude protein, 0.9 g of crude lipid, 0.4 g of crude ash, and 76.5 g of carbohydrate in 100 g. Saccharifying and proteolytic activities in Hanarumbyeo ipguk (solid-state culture of Aspergillus luchuensis) were also determined. The alcohol content of the fermented wash from isolates was 15.37-16.58% (v/v), which is 16.7-36.0% higher than that of industrial yeasts (12.33-13.19%). Reducing sugar contents were 2.04-3.92 and 7.92-8.78 g/100 mL in the isolates and industrial yeasts, respectively. The isolated yeasts showed 25.2-52.7% higher yield of distillates (41% alcohol) compared to industrial yeasts. Forty-one components were detected in the rice distillated Soju (25% alcohol) and principal component analysis revealed differences between the isolated and industrial yeasts with respect to the contents of i-BuOH, isobutanal diethyl acetal, ethyl caprate, and tetradecanoic acid.

재래누룩에서 분리한 효모인 N4와 N9에 대해 쌀 증류식 소주제조 특성을 살펴보았다. 원료 쌀(한아름 품종)의 일반성분은 수분 14.7, 조단백질 6.8, 조지방 0.9, 조회분 0.4, 탄수화물 76.5 g/100 g이었다. 제조된 입국의 총산 함량은 2.92%(citric acid, dry base)였으며 효소활성에 있어 당화력은 926.72, ${\alpha}$-amylase 52.40, gluco-amylase 887.71, ${\alpha}$-glucosidase 0.14, acidic carboxypeptidase 17,335.73, ${\beta}$-glucosidase 174.46 U/g dry base로 나타났다. 술덧의 알코올 함량은 재래누룩 분리 효모가 15.37-16.58%로 상업용 효모 12.33-13.19%보다 16.7-36.0% 높은 것으로 나타났다. 반면, 환원당 함량은 각각 2.04-3.92, 7.92-8.78 g/100 mL로 상업용 효모의 당 이용률이 누룩분리 효모보다 낮았다. 이러한 결과로 증류 후 원주의 획득량이 누룩분리 효모에서 25.2-52.7% 높았다. 쌀 증류식 소주(알코올 25%)에서 41개의 휘발성 성분이 검출되었으며, 주성분 분석 결과 누룩분리 효모와 상업용 효모는 i-BuOH, isobutanal diethyl acetal, ethyl caprate, tetradecanoic acid 성분의 함량 차이가 있는 것으로 나타났다.

Keywords

References

  1. Miyazaki M (2015) History of Alcoholic Drinks. Translated by Bang WK, Jeong YK, Korea University Press, Seoul, Korea, p 52-83
  2. Pae KH (1999) Literature review for transmission of the Andong Soju. MS Thesis, Andong National University, Andong, Korea, P 29-36
  3. National Tax Statistics. http://stats.nts.go.kr/national/major_detail.asp?year=2016&catecode=A06001#. (Accessed July 2017)
  4. Choi HS, Jeong ST, Kang JE, Yeo SH, Kim CW, Song GC (2016) The water of life, spirit. RDA Interrobang 168. Rural Development Administration, Jeonju, Korea, p 1-20
  5. National Tax Statistics. http://stats.nts.go.kr/national/major_detail.asp?year=2016&catecode=A06004#. (Accessed July 2017)
  6. National Tax Statistics. http://stats.nts.go.kr/ national/major_detail.asp?year=2016&catecode=A06008#.(Accessed July 2017)
  7. Irish Whiskey Association. http://www.abfi.ie/Sectors/ABFI/ABFI.nsf/vPagesSpirits/Home/$File/Vision+for+Irish+Whiskey+May+2015.pdf. (Accessed July 2017)
  8. Min YK, Yun HS, Jeong HS, Jang YS (1992) Changes in compositions of liquor fractions distilled from Samil-ju with various distillation conditions. Korean J Food Sci Technol, 24, 440-446
  9. Park JS, Chung BW, Bae JO, Lee JH, Jung MY, Choi DS (2010) Effects of sweet potato cultivars and koji types on general properties and volatile flavor compounds in sweet potato Soju. Korean J Food Sci Technol, 42, 468-474
  10. 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
  11. Lee DH, Jung JW, Lee YS, Seo JS, Park IT (2014) Fermentation characteristics for preparation of distilled liquor made of mixed grains. Korean J Food Sci Technol, 46, 446-455 https://doi.org/10.9721/KJFST.2014.46.4.446
  12. Bae KH, Shin KS, Ryu HY, Kwon CS, Sohn HY (2007) Identification and fermentation characteristics of lactic acid bacteria isolated from the fermentation broth of Korean traditional liquor, Andong-Soju. Kor J Microbiol Biotechnol, 35, 310-315
  13. Hong Y, Kim YB, Park SO, Choi EH (1997) Microflora and physiochemical characteristics of Nuruk and main mashes during fermentation of a traditional Andong Soju. Food Sci Biotechnol, 6, 297-303
  14. Chung WH, Kang SH, Jung JH (1987) Microbial studies on the Korean traditional Soju-Part 1. characteristics of fungal amylases produced by the isolate from the native Youngkwang koji-. Appl Biol Chem, 30, 250-257
  15. Bae KH, Ryu HY, Kwun IS, Kwon CS, Sohn HY (2007) Optimization of thickness and maturation period of Andong-Soju Nuruk for fermentation of Andong-Soju. Korean J Microbiol Biotechnol, 35, 231-237
  16. Lee DS (2013) Physicochemical characteristic of distilled spirits by Nuruk type. Ph D Thesis, Seoul Venture University, Korea
  17. Min SR (2014) Quality characteristics of distilled Soju with various Aspergillus species. MS Thesis, Sunchon National University, Korea
  18. Choi HS, Kim EG, Kang JE, Choi JH, Yeo SH, Jeong ST (2014) Effect of varying the amount of water added on the characteristics of mash fermented using modified Nuruk for distilled-Soju production. Korean J Food Preserv, 21, 908-916 https://doi.org/10.11002/kjfp.2014.21.6.908
  19. Hong Y, Park SO, Choi EH (1998) Quality characteristics of Andong Soju type mashes produced by the co-culture of wild microorganisms Isolated from Nuruk and mashes for Soju (Korean traditional distilled liquor). Food Sci Biotechnol, 7, 236-241
  20. Choi HS, Kim EG, Kang JE, Yeo SH, Jeong ST, Kim CW (2015) Effect of organic acids addition to fermentation on the brewing characteristics of Soju distilled from rice. Korean J Food Sci Technol, 47, 579-585 https://doi.org/10.9721/KJFST.2015.47.5.579
  21. Ryu LH, Kim YM (2002) Esterification of alcohols with organic acids during distilled spirit distillation. Korean J Food Nutr, 15, 295-299
  22. Lee YH, Eom TK, Cheong C, Cho HC, Kim IY, Lee YS, Kim MS, Yu SR, Jeong YH (2013) Quality characteristics of spirits by different distillation and filtrations. J Korean Soc Food Sci Nutr, 42, 2012-2018 https://doi.org/10.3746/jkfn.2013.42.12.2012
  23. Hong SB, Lee MN, 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, 28, e63769
  24. Yoshizki Y, Kin HM, Okutsu K, Ikenga M, Tamaki H, Takamine K (2015) "Nuruk", Korean traditional koji, as a possible material for producing Japanese Shochu. J Brew Soc Japan, 110, 170-178 https://doi.org/10.6013/jbrewsocjapan.110.170
  25. Choi HS, Kang JE, Jeong ST, Kim CW, Takamine K (2015) Characterization of yeast for Soju (distilled spirits) from Korean traditional Nuruk. Kor J Mycol 43, 196-199
  26. Takamine K, Yoshizaki Y, Shimada S, Takaya S, Tamaki H, Ito K, Sameshima Y (2011) Estimation of the mechanism for cis and trans rose oxides formation in sweet potato Shochu. J Brew Soc Japan, 106, 50-57 https://doi.org/10.6013/jbrewsocjapan.106.50
  27. Kirimura K, Kobayashi K, Ueda Y, Hattori T (2016) Phenotypes of gene disruptants in relation to a putative mitochondrial malate-citrate shuttle protein in citric acid-producing Aspergillus niger . Biosci Biotechnol Biochem, 80, 1737-1746 https://doi.org/10.1080/09168451.2016.1164583
  28. Okutsu K, Yoshizaki Y, Kojima M, Yoshitake K, Tamaki H, Takamine K (2016) Effects of the cultivation period of sweet potato on the sensory quality of imo-Shochu, a Japanese traditional spirit. J Inst Brew, 122, 168-174 https://doi.org/10.1002/jib.305
  29. MFDS (2010) Korean Food Standards Codex. Ministry of Food and Drug Safety, Cheongwon, Korea
  30. Imai Y, Tokutake S, Yamaji N, Suzuki M (1996) A new method of measuring glucose-forming activity in rice koji. J Brew Soc Japan, 91, 51-57 https://doi.org/10.6013/jbrewsocjapan1988.91.51
  31. Shirokane Y, Tokutake S, Tobe K, Suzuki M (1996) Simple measurement of ${\alpha}$-amylase activity in rice koji. J Brew Soc Japan, 91, 889-894 https://doi.org/10.6013/jbrewsocjapan1988.91.889
  32. Imai Y, Tokutake S, Yamaji N, Suzuki M (1997) An improved method for measuring of ${\alpha}$-glucosidase activity in rice koji. J Brew Soc Japan, 92, 296-302 https://doi.org/10.6013/jbrewsocjapan1988.92.296
  33. Suzuki H, Imai Y, and Suzuki M (1999) A new assay for acid carboxypeptidase activity in sake koji. J Brew Soc Japan, 94, 588-592 https://doi.org/10.6013/jbrewsocjapan1988.94.588
  34. Lee SS, Robinson FM, Wang HY (1981) Rapid determination of yeast viability. Biotechnol Bioeng Symp, 11, 641-649
  35. NTS (2008) Official methods of analysis for alcoholic beverages. National Tax Service. Sejong, Korea, p 19-60
  36. Rahayu YYS, Yoshizaki Y, Yamaguchi K, Okutsu K, Futagami T, Tamaki H, Sameshima Y, Takamine K (2017) Key volatile compounds in red koji-Shochu, a Monascus-fermented product, and their formation steps during fermentation. Food Chem, 224, 398-406 https://doi.org/10.1016/j.foodchem.2016.12.005
  37. Park SJ, Park KW, Shin MS (2011) The cooking characteristics of high-yielding Japonica and Tongil type rice. Korean J Food Cookery Sci, 27, 35-743 https://doi.org/10.9724/kfcs.2011.27.4.035
  38. RDA (2011) Standard food composition table, 8th revision. Rural Development Administration, Suwon, Korea, p 28
  39. Narahara H (1994) Koji-mold and its product koji. J Brew Soc Japan, 89, 873-881 https://doi.org/10.6013/jbrewsocjapan1988.89.873
  40. Mizuma T (2009) Analysis of water absorption characteristics of rice for sake brewing. J Brew Soc Japan, 104, 322-330 https://doi.org/10.6013/jbrewsocjapan.104.322
  41. Shimoda M (1988) Mugi Shochu. J Brew Soc Japan, 94, 365-371
  42. Hong SB, Hong SY, Jo KH, Kim YS, Do JH, Do JY, Noh SB, Yoon HH, Chung SH (2015) Taxonomic characterization and safety of Nuruk molds used industrially in Korea. Kor J Mycol, 43, 149-157
  43. Iwano K, Fukuda K, Mikami S, Shinok S (1989) Difference in enzyme production by Shochu koji made with various commercial Shochu seed-koji. J Brew Soc Japan, 84, 179-182 https://doi.org/10.6013/jbrewsocjapan1988.84.179
  44. Iwami A, Kajiwara Y, Takashita H, Omori T (2005) Effect of the variety of barley and pearling rate on the quality of Shochu koji. J Inst Brew, 111, 309-315 https://doi.org/10.1002/j.2050-0416.2005.tb00689.x
  45. Lewis MJ, Young, TW (2012) Brewing (second edition). Springer Science & Business Media. New York, USA, p 279-293
  46. Bae SM (2003) Korean distilled beverage (Soju) brewing technology. Bae Sang Myun Brewery Institute, Seoul, Korea, p 115
  47. Lee JK, Moon SH, Bae KH, Kim JH, Choi HS, Kim TW, Jeong C (2016) Distilled spirits. Kwangmoonkag Co, Paju, Korea, p 367-485
  48. Yoshimoto H, Fukushige T, Yonezawa T, Sone H (2002) Genetic and physiological analysis of branched-chain alcohols and isoamyl acetate production in Saccharomyces cerevisiae. Appl Microbiol Biotechnol, 59, 501-508 https://doi.org/10.1007/s00253-002-1041-5
  49. Kanauchi M (2012) Characteristics and Role of Feruloyl esterase from Aspergillus awamori in Japanese Spirits, 'Awamori' Production. In: Scientific, Health and Social Aspects of the Food Industry, Valdez B (Editor), InTech Co, Rijeka, Croatia, p 145-162
  50. Nakama A, Kim EH, Shinohara K, Omura H (1993) Formation of furfural derivatives in amino-carbonyl reaction. Biosci Biotech Biochem, 57, 1757-1759 https://doi.org/10.1271/bbb.57.1757
  51. Holme HK, Lindmo K, Kristiansen A, Smidsrod O (2003) Thermal depolymerization of alginate in the solid state. Carbohydr Polym, 54, 431-438 https://doi.org/10.1016/S0144-8617(03)00134-6
  52. Goto R, Thomas BR, Rodriguez RL, Kajiwara Y, Takashita H, Omori T (2002) Analysis of saccharides in barley Shochu mash using a fluorophore-assisted carbohydrate electrophoresis method. J Brew Soc Japan, 97, 143-149 https://doi.org/10.6013/jbrewsocjapan1988.97.143
  53. Soga T, Serwe M (2000) Determination of carbohydrates in food samples by capillary electrophoresis with indirect UV detection. Food Chem, 69, 339-344 https://doi.org/10.1016/S0308-8146(00)00044-3
  54. Ameur LA, Mathieu O, Lalanne V, Trystram G, Birlouez-Aragon I (2007) Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures. Food Chem, 101, 1407-1416 https://doi.org/10.1016/j.foodchem.2006.03.049
  55. Ferreira V, Lopez R, Cacho JF (2000) Quantitative determination of the odorants of young red wines from different grape varieties. J Sci Food Agric, 80, 1659-1667 https://doi.org/10.1002/1097-0010(20000901)80:11<1659::AID-JSFA693>3.0.CO;2-6
  56. Chin ST, Nazimah SAH, Quek SY, Man YBC, Rahman RA, Hashim DM (2007) Analysis of volatile compounds from Malaysian durians (Durio zibethinus) using headspace SPME coupled to fast GC-MS. J Food Compos Anal, 20, 31-44 https://doi.org/10.1016/j.jfca.2006.04.011

Cited by

  1. 막걸리 발효조건에 따른 isoamyl acetate 생성 비교 vol.30, pp.2, 2020, https://doi.org/10.5352/jls.2020.30.2.162
  2. Analysis of the Physicochemical Characteristics in Yakju with Variety Nuruk vol.31, pp.1, 2017, https://doi.org/10.7856/kjcls.2020.31.1.15