Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Characteristics of the Yakju Fermented with Differently-processed Lotus Leaves

연잎의 처리방법에 따른 약주의 품질특성

  • Kong, Moon-Hee (Fermentation & Food Processing Division, National Academy of Agricultural Science) ;
  • Yeo, Soo-Hwan (Fermentation & Food Processing Division, National Academy of Agricultural Science) ;
  • Choi, Ji-Ho (Fermentation & Food Processing Division, National Academy of Agricultural Science) ;
  • Choi, Han-Seok (Fermentation & Food Processing Division, National Academy of Agricultural Science) ;
  • Jeong, Seok-Tae (Fermentation & Food Processing Division, National Academy of Agricultural Science)
  • 공문희 (국립농업과학원 발효이용과) ;
  • 여수환 (국립농업과학원 발효이용과) ;
  • 최지호 (국립농업과학원 발효이용과) ;
  • 최한석 (국립농업과학원 발효이용과) ;
  • 정석태 (국립농업과학원 발효이용과)
  • Received : 2011.11.07
  • Accepted : 2011.12.25
  • Published : 2011.12.31
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Abstract

This study was to investigate the characteristics of the Yakju fermented with differently-processed lotus leaves such as blanching, steaming, roasting, and drying, and fresh one for control. The total acid content was high (0.82~1.22%) in the lotus leaf Yakju, and lactic acid was the main compound among organic acids. Volatile acid content was high (200~500 mg/L) compared to the results of organic acid composition, and the main volatile acid in lotus leaf Yakju was acetic acid. Though the polyphenol content (616.5~693.1 mg/L) was similar among the Yakju, the Hunter's color value of those were quite different and also had a big impact on the sensory evaluation of color. Therefore, it seems that the enzyme activity of polyphenol oxidase in differently-processed lotus leaves may have an influence on the color of lotus leaf Yakju. In a sensory evaluation of color and aroma, lotus leaf Yakju fermentaed with fresh leaves and roasted ones were preferred to the others, and steamed leaves and roasted ones were the best in taste and overall acceptability.

Keywords

References

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