Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Takju, Yakju, Spirit made by Pulse Crop Nuruks

두류 누룩으로 제조한 탁주, 약주, 증류주의 품질 특성

  • Jeong, Jae-Hong (Dept. of Hotel Culinary Arts, Shinansan University) ;
  • Chai, He-Suk (Dept. of Food Science and Biotechnology, Shinansan University) ;
  • Lee, Yun-Hi (Korean Institute of Liquor Research) ;
  • Lee, Kun-Soon (Dept. of General Education, Korea National College of Agriculture and Hisheries) ;
  • Kim, Jae-Min (Chungmu Fermentation Co. Ltd.) ;
  • Lee, Jeong-Hoon (Dept. of Hotel Culinary Arts, Shinansan University)
  • 정재홍 (신안산대학교 호텔조리과) ;
  • 최희숙 (신안산대학교 식품생명과학과) ;
  • 이윤희 (한국양조연구소) ;
  • 이건순 (농수산대학교 교양공통학과) ;
  • 김재민 ((주)충무발효) ;
  • 이정훈 (신안산대학교 호텔조리과)
  • Received : 2015.05.02
  • Accepted : 2015.06.11
  • Published : 2015.06.30
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Abstract

This study was carried out to evaluate the quality of characteristics of the Takju, Yakju, spirit made by various pulse crop Nuruks which were made by Whyangonkuk(whole wheat, mung beans), Naebubijeonkuk mung beans, wheat flour, millet), Daedukuk(whole wheat, soybean). pH, Brix, total acidity, cell numbers of yeast and alcohol content of brews were analysed and flavors, organic acids, sensory evaluation of Takju, Yakju, and spirit were employed to analyze for current study. Results showed that pH value of Whyangonkuk brews during fermentation decreased the lowest, and Brix value also decreased. Total acidity of Whyangonkuk at the initial and final stage of fermentation revealed the most. Alcohol contents of Naebubijeonkuk brew presented the highest at the initial stage of fermentation, but there were no significant differences among Whyangonkuk, Naebubijeonkuk and Daedukuk at the final stage of fermentation. Cell numbers of yeast were found the most in Daedukuk at the first stage of fermentation, and cell numbers started to decrease after 2 days, but there were no significant differences at the final stage(p<0.05). In terms of analysis of flavor components, acetone and n-amyl alcohol were not detected in Takju, Yakju, and spirit. n-butanol was detected the most value followed by i-amyl alcohol. Fusel oil were detected the highest level at spirit, but no differences among Takju, Yakju and spirit. In analysis of organic acids, fumaric acid and formic acid were detected in Takju and Yakju. while 7 kind of organic acids were detected. Lactic acid showed the highest level in organic acid analysis. Takju and Yakju made by Whyangonkuk showed the highest score, and Daedukuk showed the opposite result but there were no differences in spirit made by Whyangonkuk, Naebubijeonkuk, and Daedukuk. As a result of this study, Whyangonkuk presented the most desirable Nuruk.

향온국(통밀, 녹두), 내부비전국(녹두, 밀가루, 기장), 대두국(통밀, 대두) 등의 누룩으로 각각 탁주, 약주, 증류주를 제조하여 이들의 품질 특성을 평가하였다. 품질 평가를 위하여 발효액의 pH, 당도, 총산도, 알코올 함량, 효모 생균수 등을 측정하였고, 각각의 누룩으로 만든 탁주, 약주, 증류주의 향기성분과 유기산 함량을 측정하였으며, 관능 검사를 실시하였다. 발효가 진행되는 동안 향온국의 pH 저하가 가장 많았고, 당도도 낮아졌다. 총 산도는 발효 초기에 향온국이 가장 높았고, 발효종점에서도 향온국이 가장 높았으나, 대두국과는 유의적 차이가 없었다(p<0.05). 알코올 함량은 내부비전국에서 발효 초기에 가장 높았고, 발효 종점에서는 세 누룩 간 유의적 차이가 없었다. 효모 생균수는 발효 초기에 대두국에서 가장 많이 검출되었고, 발효 2일부터 균수가 감소하기 시작하였으며, 발효 종점에서는 세 누룩 간 차이가 없었다. 향기성분 분석에서 acetone과 n-amyl alcohol은 약주, 탁주, 증류주에서 검출되지 않았으나, n-butanol이 가장 높은 수치로 검출되었고, 다음이 i-amyl alcohol이었다. Fusel oil은 증류주에서 가장 많이 검출되었으나, 탁주, 약주, 증류주에서는 차이가 없었다. 유기산 중 fumaric acid와 formic acid는 탁주와 약주에서 검출되지 않았고, 7종의 유기산들이 검출되었으며, 유기산 중 lactic acids가 가장 많았다. 관능검사에서 향온국으로 만든 탁주와 약주가 가장 높은 점수를 얻었고, 대두국이 가장 낮은 점수를 얻었으며, 세 누룩으로 만든 증류주에서는 차이가 없었다. 본 연구 결과로 향온국으로 만든 탁주와 약주가 바람직한 전통주로 판명되었다.

Keywords

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