Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Changes in Physicochemical and Sensory Characteristics of Rice Wine, Yakju Prepared with Different Amount of Red Yeast Rice

홍국 쌀 첨가량을 달리하여 제조한 약주의 이화학적 및 관능적 특성 변화

  • Jin, Tie-Yan (School of Biotechnology, Kangwon National University) ;
  • Kim, Eun-Soo (Doosan Corporation Research & Development Center) ;
  • Eun, Jong-Bang (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Wang, Seung-Jin (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Wang, Myeong-Hyeon (School of Biotechnology, Kangwon National University)
  • 김철암 (강원대학교 생명공학과) ;
  • 김은수 (주식회사 두산 R&D 센터) ;
  • 은종방 (전남대학교 식품공학과 농업과학기술연구소) ;
  • 왕승진 (전남대학교 식품공학과 농업과학기술연구소) ;
  • 왕명현 (강원대학교 생명공학과)
  • Published : 2007.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The physicochemical and sensory characteristics of rice wine, Yakju, made with different additions of red yeast rice (0, 10, 20, 30, and 40%) were investigated. The pH of the rice wine decreased and the total acidity increased with greater additions of red yeast rice. Furthermore, the total sugar content increased and the alcohol content decreased with increasing amounts of red yeast rice. The color L-value diminished and the color a- and b-values increased with increasing amounts of red yeast rice. Among the volatile flavor compounds, esters, aldehydes, alcohols, and acids were the most important aroma-active compounds identified in the rice wine. The sample with the 10% red yeast rice addition had the highest ester content, which is a primary component in fruit fragrance. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall favorite were 5.10, 5.75, 5.15, 4.65, and 4.50, respectively, with the addition of 10% red yeast rice.

멥쌀에 홍국 쌀을 각각 0, 10, 20, 30, 40% 첨가하여 제조한 약주의 이화학적 특성 및 관능적 특성의 변화를 조사하였다. 홍국 쌀 첨가량의 증가에 따라 pH는 감소되었고 총산의 함량은 증가된 것으로 나타났다. 총당의 함량은 홍국 쌀 첨가량의 증가에 따라 증가하였고 알코올 함량은 감소하였다. 색도 중 L값은 홍국 쌀 첨가량의 증가에 따라 감소되었으나 a와 b값은 증가한 것으로 나타났다. 향기성분은 esters, aldehydes, alcohols, acids로 분류되었고 과일향의 주성분인 esters의 함량은 10% 홍국 쌀을 첨가한 시험구에서 제일 많이 생산된 것으로 나타났다. 관능검사 결과 전체적 기호도에서 10% 홍국 쌀을 첨가하여 제조한 약주가 제일 우수한 것으로 나타났다. 이화학적 특성이나 관능적 특성으로 보아 10% 홍국 쌀을 첨가하는 약주를 제조하는 것이 적합하다고 생각된다.

Keywords

References

  1. Jang JH. History of Korean traditional rice wine. Korean J. Dietary Cult. 4: 271-274 (1989)
  2. Chang KS, Yu TJ. Studies on the components of sokokju and commercial yakju. Korean J. Food Sci. Technol. 13: 307-313 (1981)
  3. Choi SH, Bock JY, Nam SH, Bae JS, Choi WY. Effect of tannic substances from Acorn (Quercus acutissima carruthers) on the storage quality of rice wine. Korean J. Food Sci. Technol. 30: 1420-1425 (1998)
  4. Chung HK. Characteristics and present status of Korean traditional alcoholic beverage. Korean J. Dietary Cult. 4: 311-318 (1989)
  5. Kim LH, Park WS, Koo YJ. Comparison of fermentation characteristic of Korean traditional alcoholic beverage with different input step and treatment of rice and nuruk. Korean J. Dietary Cult. 11: 339-348 (1996)
  6. Kim CJ, Kim KC, Kim DY, Oh MT, Lee SO, Chung ST, Chung JH. Fermentation Technology. Sunjinmunwhasa, Seoul, Korea. pp. 79-103 (1990)
  7. Shin JH, Choi DJ, Sung NJ. Nutritional properties of yakju brewed with natural plants. Korean J. Food Nutr. 17: 18-24 (2004)
  8. Lee SY, Rhim HS, Park Kl. Studies on the change of minerals during yakju brewing. Korean J. Appl. Microbiol. 13: 116-122 (1975)
  9. Lee SR. Korean Fermented Food. Ewha Women's University Press, Seoul, Korea. pp. 222-294 (1986)
  10. Kim SJ, Rhim JW, Lee LS, Lee JS. Extraction and characteristics of purple sweet potato during grow wth. Korean J. Food Sci. Technol. 28: 345-351(1996)
  11. Kim SJ, Rhim JW, Lee LS, Jeong BC. Growth characteristics and changes of pigment contents of purple sweet potato during growth. Korean J. Food Sci. Technol. 28: 1180-1183 (1996)
  12. Lee LS, Rhim JW, Kim SJ, Chung BC. Study on the stability anthocyanin pigment extracted from purple sweet potato. Korean J. Food Sci. Technol. 28: 352-359 (1996)
  13. Cho CH. Dasi Chaja Ya Hal Wooriei SuI (Finding a new Korea rice wine). Seoyei Moonjib, Seoul, Korea. pp. 134-135 (1999)
  14. Endo A, Monacolin K. A new hypocholesterolemic agent produced by a Monascus sp. J. Antibiot. 32: 852-854 (1979) https://doi.org/10.7164/antibiotics.32.852
  15. Endo A, Monacolin K. A new hypocholesterolemic agent that specifically inhibits 3-hydroxy-3-methylglutaryl coenzyme A reductase. J. Antibiot. 33: 334-336 (1980) https://doi.org/10.7164/antibiotics.33.334
  16. Kim JH, Lee SY, Choi SY, Lee DS. Characterization of physiological functionalities in Korean traditional liquors. Korean J. Food Sci. Technol. 34: 118-122 (2002)
  17. Park CS, Lee TS. Quality characteristics of takju prepared by wheat flour nuruk. Korean J. Food Sci. Technol. 34: 298-302 (2002)
  18. Kang GH, Noh BS, Suh JH, Hawer S. Food Analysis. Sungkyunkwan University Press, Seoul, Korea. pp. 126-129 (1989)
  19. Kim IH, Park WS, Koo YJ. Comparison of fermentation characteristics of Korean traditional alcoholic beverage with different input step and treatment of rice and nuruk. Korean J. Dietary Cult. 11: 339-348 (1996)
  20. Kim JH, Lee SH, Kim NH, Choi SY, Lee JS. Manufacture and physiological functionality of Korea traditional liquors by using dandelion. Korean J. Appl. Microbiol. Bioeng. 28: 367-371 (2000)
  21. Lee TS, Choi JY. Volatile flavor components in mash of takju prepare by using Aspergillus kawachii nuruks. Korean J. Food Sci. Technol. 37: 944-950 (2005)
  22. Kim UJ, Ku KH. Sensory Evaluation Techniques of Food, Hyoil Moonwhasa Co., Seoul, Korea. pp. 68-72 (2001)
  23. SPSS. Statistical Package tor Sciences for SPSS for Windows. Rel. 10.0. SPSS Inc., Chicago, IL, USA (1999)
  24. Jung CY, Choi LG. SPSSWIN for Statistics Analysis, Version 10.0, 4th ed., Muyok Publishing Co., Seoul, Korea, pp. 276-283 (2002)
  25. Han EH, Lee TS, Noh BS, Lee DS, Quality characteristics in mash of takju prepared by using different nuruk during fermentation. Korean J. Food Sci. Technol. 29: 555-562 (1997)
  26. Park IB, Park BS, Jung ST. Brewing and functional characteristics of hongkukju prepared with various hongkuks. Korean J. Food Sci. Technol. 35: 943-950 (2003)
  27. Kim SD, Kim ID, Park MJ. Effect Monascus Koji on the fermentation and quality of kimchi. J. Korean Soc. Food Sci. Nutr. 30: 826-833 (2001)
  28. So MH, Lee YS, Noh WS. Changes in microorganisms and main components during takju brewing by a modified nuruk. Korean J. Food Nutr. 12: 226-232 (1999)
  29. Chung SH, Suh HJ, Hong JH, Lee HK, Cho WD. Characteristics of kochujang prepared by Monascus anka koji. J. Korean Soc. Food Sci. Nutr. 28: 61-66 (1999)
  30. Jin TY, Chung HJ, Eun JB. The effect replacement levels of nonwaxy rice on the quality of jinyangju, a Korean traditional rice wine made of glutinous rice. Korean J. Food Sci. Technol. 37: 939-943 (2000)
  31. Kim ZU. Food Processing. Moonwoondang, Seoul, Korea. p. 5 (1985)
  32. Jin TY, Chung HJ, Eun JB. The effect of fermentation temperature on the quality of jinyangju, a Korean traditional rice wine. Korean J. Food Sci. Technol. 38: 414-418 (2000)
  33. Kim EY, Rhyu MR. The chemical properties of doenjang prepared by Monascus Koji. Korean J. Food Sci. Technol. 32: 1114-1121 (2000)
  34. Koshi S. A study on pigment produced by microorganism. Technical J. Food Chem. Chemicals 1: 36-39 (1985)
  35. Park YH, Chae JM. Stability of monascin pigment isolated from Monascus purpureus. J. Food Hyg. Saf. 12: 15-19 (1997)
  36. Kim IW, Shin DH, Choi U. Isolation of antioxidative components from the bark of Rhus verniciflus stokes screened from some chinese medicinal plants. Korean J. Food Sci. Technol. 31: 885-863 (1999)