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다양한 발효제를 이용한 증류식소주의 성분 변화

The Change of Components of Distilled Soju Using Different Fermentation Agents

  • 문세희 (서울벤처대학원대학교 융합산업학과) ;
  • 정철 (서울벤처대학원대학교 융합산업학과)
  • Moon, Sae-Hee (Dept. of Convergence Industry, Seoul Venture University) ;
  • Cheong, Chul (Dept. of Convergence Industry, Seoul Venture University)
  • 투고 : 2018.07.06
  • 심사 : 2018.08.03
  • 발행 : 2018.08.31

초록

본 연구는 국과 누룩 등의 발효제와 이들의 혼합사용에 의한 증류식소주 제조 시 일반성분 및 휘발성성분의 변화를 분석함으로써 품질이 우수한 증류식소주를 제조하고 안정적인 양조기술을 제공하는데 있다. 백미를 원료로 사용하고 발효제로써 백국, 황국, 재래누룩과 개량누룩을 단독으로 사용한 술덧과, 백국에 황국, 재래누룩, 개량누룩을 일정비율별로 추가하여 혼합한 술덧을 제조하였고, 발효시킨 최종 술덧을 감압증류로 증류액을 제조하여 품질특성을 비교 분석하였다. 발효제를 단독 사용 시, 알코올 함량은 백국, 개량누룩, 황국, 재래누룩 순으로 높았으며, 백국 사용 시 초기 산도가 타 발효제에 비해서 높고 알코올 함량도 제일 많이 생성되어 안정적인 양조에 도움이 될 것으로 판단된다. 고급알코올은 황국술덧에서 가장 높은 함량을 나타내었으며, ethylacetate는 재래누룩에서 가장 높게 나타났다. 발효제를 혼합하여 사용 시, 1단담금에 혼입한 술덧과 2단담금에 혼입한 술덧의 알코올 함량 차이는 나지 않았으며, 발효제별 차이도 크지 않아 알코올 발효에는 영향이 적은 것으로 나타났다. 반면 고급알코올의 함량은 황국 투입비율이 높아질수록 증가되었으며 재래누룩과 개량누룩의 투입비율이 높아질수록 감소하여, 발효제 혼합 사용시 향미에 영향을 미침을 알 수 있었다. 발효특성이 우수한 백국을 기본으로 하고 황국과 재래누룩을 적절히 사용한다면 맛과 향이 차별화된 다양한 증류식소주의 제조가 가능할 것으로 기대되며 양조의 안정성과 주질 향상에 많은 도움이 되리라고 판단된다.

The purpose of this study is to develop a distilled soju with high quality and stable brewing technology by analyzing the changes of general components and volatile components in the production of distilled soju by the use of fermentation agent such as koji and nuruk. White rice flour was used as a main raw material. White koji, yellow koji, traditional nuruk, and improved nuruk were used as a fermentation agent respectively. Also, yellow koji, traditional nuruk, and improved nuruk were added at a certain ratio to prepare white koji. The distillate was prepared by vacuum distillation and the quality characteristics were compared and analyzed. When the fermentation agent was used alone, the alcohol content was higher in the order of white koji, improved nuruk, yellow koji, and traditional nuruk. The initial acidity was higher than that of other fermentation agents and the highest alcohol content was found to be helpful for stable brewing. The highest content of higher alcohol was found in the yellow koji mash, and ethyl acetate was the highest in the traditional nuruk. When the fermentation agents were mixed, there was no difference in the alcohol content between $1^{st}$ fermentation mash and $2^{nd}$ fermentation mash. On the other hand, the content of higher alcohol was increased with the increase of the input ratio of yellow koji, and it decreased with the increase of the ratio of traditional and improved nuruk. It is expected that it will be possible to manufacture various distilled soju with different flavor and aroma if the yellow koji and the traditional nuruk are appropriately used based on the white koji having excellent fermentation characteristics and it will be very helpful for improving the stability and quality of brewing.

키워드

참고문헌

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