Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Potential production strategy for distilled soju by fermenting nonsteamed rice using commercial enzyme products

상업용 효소제를 이용한 무증자 쌀 발효 증류식 소주의 제조 가능성

  • Ye Seul Kwon (Major of Agriculture & Fisheries Processing, Korea National College of Agriculture and Fisheries) ;
  • Jisu Lee (Imsil Cheese & Food Research Institute) ;
  • Mi Seong Kim (Major of Agriculture & Fisheries Processing, Korea National College of Agriculture and Fisheries) ;
  • Sochon Han (Division of Bio Research, Jeonbuk Institute for Food-Bioindustry) ;
  • Han-Seok Choi (Major of Agriculture & Fisheries Processing, Korea National College of Agriculture and Fisheries)
  • 권예슬 (한국농수산대학교 농수산가공전공) ;
  • 이지수 ((재)임실치즈앤식품연구소) ;
  • 김미성 (한국농수산대학교 농수산가공전공) ;
  • 한소천 ((재)전북바이오융합산업진흥원 바이오연구본부) ;
  • 최한석 (한국농수산대학교 농수산가공전공)
  • Received : 2023.07.26
  • Accepted : 2023.08.08
  • Published : 2023.08.30
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Abstract

The production of distilled soju by fermenting nonsteamed rice was evaluated using commercial enzyme products. White koji and modified nuruk had alpha-amylase activities of 31.90 U/g and 3,532.71 U/g, respectively, and gluco-amylase activities of 698.32 U/g and 4,899.58 U/g, respectively. The enzyme products had activities of 5,604.15-225,182.00 U/g and 13,517.41-120,822.41 U/g, respectively. At enzyme concentrations of >800 mg/L, the Chung-moo-purified enzyme had an alcohol productivity of ≥19%. Nurukzyme R400, Sanferm Yied, and Diazyme X4 exhibited alcohol productivities of >19% at concentrations of >600 mg/L. The alcohol content of the vacuum distillates was 41.31%-44.86%. The volatile component with the alcohol content adjusted to 25% was analyzed and principal component analysis was performed. The volatile components in white koji, Diazyme X4, and Sanferm Yield were similar. The modified nuruk treatment group had a relatively high ethyl lactate content compared to the white koji treatment group. The Nurukzyme R400 treatment group had high contents of butyric acid and ethyl butyrate. The Chung-moo-purified enzyme was characterized by a low component content. Thus, when enzyme products were used in nonsteamed rice fermentation, no effect on the alcohol productivity and quality of vacuum distilled soju was observed, suggesting that it can replace white koji and modified nuruk.

상업용 효소제를 이용하여 무증자 쌀 발효 증류식 소주의 생산 가능성에 대하여 평가하였다. 백국과 개량누룩의 액화력은 각각 31.90과 3,532.71 U/g이었고 당화력은 각각 698.32와 4,899.58 U/g이었다. 효소제의 액화력은 5,604.15-225,182.00 U/g 범위이었고 당화력은 13,517.41-120,822.41 U/g 범위로 나타났다. 효소제 처리 농도에 따른 알코올 생산량에 있어 충무정제효소는 800 mg/L 이상 처리구에서 19% 이상의 알코올 생산성을 나타내었다. 누룩자임 R400, Sanferm Yied, Diazyme X4는 600 mg/L 이상에서 19% 이상의 알코올 생산성을 보여주었다. 각 효소제의 농도와 알코올 생산성에 대한 상관계수는 액화력이 0.151(p=0.482)이었고 당화력이 0.514(p=0.010)이었다. 술덧을 감압증류한 증류액의 알코올 함량은 41.31-44.86%의 분포를 나타내었다. Diazyme X4와 누룩자임 R400 처리구의 휘발산도 각각 508.00과 862.00 mg/L로 백국 처리구 198.00 mg/L보다 높았다. 알코올 함량을 25%로 조절한 증류식 소주의 향기성분을 분석하고 주성분 분석을 하였다. 백국, Diazyme X4, Sanferm Yield 처리구는 향기성분의 변동이 유사하였다. 개량누룩 처리구는 백국 처리구가 속한 그룹에 비하여 상대적으로 ethyl lactate의 함량이 높은 특징이 있고 누룩자임 R400 처리구는 butyric acid와 ethyl butyrate의 함량이 높은 특징이 있었다. 충무정제효소는 대부분의 성분이 낮은 것이 특징으로 나타났다. 결과적으로 효소제를 무증자 쌀 발효에 적용하여도 알코올 생산성에 영향이 없었으며, 감압증류한 증류액의 품질에서도 많은 차이를 보이지 않았기 때문에 입국 및 개량누룩의 대체제로서 사용이 가능할 것으로 생각된다.

Keywords

Acknowledgement

본 논문은 농림축산식품부의 재원으로 농림식품기술기획평가원의 고부가가치식품기술개발사업의 지원을 받아 연구되었음(122028-3).

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