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강지은 ( Ji-eun Kang ),최한석 ( Han-seok Choi ),김찬우 ( Chan-woo Kim ),여수환 ( Soo-whan Yeo ),정석태 ( Seok-tae Jeong ) 한국환경농학회 2016 한국환경농학회 학술대회집 Vol.2016 No.-
Yakju is liquor made with rice and nuruk. When aging long, it produces unique off-flavor. Particularly, as isovaleraldehyde of Yakju, an ingredient of soy sauce smell, was produced by oxidation of alcohol dehydrogenase (ADH) from isoamyl alcohol of suldeot (rice-wine mash), the effect of controlling off-flavor of yakju could be identified by controlling ADH enzyme with heat treatment. As a result of investigating ADH activity (miliunit / kg) in nuruk sold in Korea, traditional nuruk showed activity of 8.90-28.82, modified nuruk 245.11, yellow koji (Aspergillus luchuensis) 18.30. After heat treatment (50-80℃, 30 min) of the modified nuruk, which showed the highest ADH activity among nuruks, yakju was made. As yakju was aging at 45℃ for 1 year, its quality changes were observed. Compared to the control plot, the heat treatment nuruk plot showd significant reduction in amino acidity and soluble solids; after aging, the value of chromaticity L increased 2.1 times more than before; the value of a reduced 11.4 times, and the value of b 8.9 times. In addition, as for ADH activity(miliunit/ L) of yakju, in the untreated control plot it increased by 15.82% after aging, while in the 50-60℃ heat treatment plot it increased by 0.43-0.51%, which shows heat treatment can control ADH activity of yakju. Compared to the untreated control plot, in the heat treatment plot isoamyl alcohol(3.73 times) and active amylalcohol(4.91 times), main ingredients of yakju flavor, increased; forming of furfural, isovaleraldehyde, propanoic acid, HMF, kinds of benzene and kinds of phenol, ingredients of off-flavor, were controlled. This results show if nuruk, used for making yakju, is aged after heat treatment, ingredients of off-flavor and browning of yakju can be controlled through the control of ADH enzyme activity.
강지은(Ji-Eun Kang),최한석(Han-Seok Choi),김재운(Jae-Woon Kim),김찬우(Chan-Woo Kim),여수환(Soo-Whan Yeo),정석태(Seok-Tae Jung) 한국식품과학회 2016 한국식품과학회지 Vol.48 No.3
본 연구에서는 약주의 이취와 갈변 원인물질을 알아보기 위해 제균한 누룩추출물을 첨가하여 약주를 제조하고 특성을 확인하였다. 알코올 함량은 재래누룩에서 16.33%, 개량누룩에서 18.67%로 개량누룩에서 1.1배 높게 나타났다. 산도(mL/10 mL)는 재래누룩 5.07, 개량누룩 8.32, 아미노산도 함량(mL/10 mL)도 각각 1.61, 4.72로 개량누룩이 약 2.9배 증가하였다. 당화력에 크게 영향을 미치는 글루코아밀레이스는 재래누룩에 비해 개량누룩이 3.2-44.0배 높은 활성을 보였고, 가용 고형물(r =0.965)과 색차(r =0.954)와 매우 높은 상관성을 보였다. 유기산은 숙신산과 젖산 함량이 가장 높게 나타났으며, 유리 질소화합물 함량(mg/L)은 재래누룩 540.0, 개량누룩 2285.9로 개량누룩에서 4.2배 높게 나타났다. 각 누룩추출물 약주의 이취 및 갈변은 유리질소화합물(r =0.539, 0.792)과 높은 상관성을 보였다. We investigated the fermentation characteristics of yakju made with nuruk extracts. Alcoholic fermentation was performed in an incubator set at 25℃ for 14 days. The study results are as follows: the alcohol content of yakju made with modified nuruk (18.67%) was higher than that made with other nuruk extracts (14.80-17.50%). The pH value of this modified nuruk (4.13) was higher than that of traditional nuruk (3.70-4.00). The yakju containing modified nuruk showed the highest acidity (3.64 mL/10 mL), amino acidity (4.72 mL/10 mL), soluble solid (1.20oBx), and color difference (39.78). The concentration of organic acids in traditional nuruks was 212.25-312.97 mg/100 mL, whereas that in modified nuruk was 295.92 mg/100 mL. Nitrogen compound concentrations in modified nuruk (2285.89 mg/L) were 2-14 times higher than that in traditional nuruk. Nitrogen compound concentration and amino acidity are the physiochemical characteristics with the highest impact on off-flavor and browning of yakju. In order to reduce these unfavorable characteristics, material with a lower protein content should be used.