Microbiol. Biotechnol. Lett. 2011; 39(1): 56-62
시판누룩 사용 별 석탄주의 품질특성
Quality Characteristics of Seoktanju Fermented by using Different Commercial Nuruks
Ji-Ho Choi , Jin-A Jeon , Seok-Tae Jung , Ji-Hye Park , Shin-Young Park , Choong-Hwan Lee , Tack-Joong Kim , Han-Seok Choi and Soo-Hwan Yeo
Fermentation & Food Processing Division, Department of Agro-food Resources, NAAS, RDA, 1Fermentation & Food Processing Division, Department of Agro-food Resources, NAAS, RDA, 2Fermentation & Food Processing Division, Department of Agro-food Resources, NAAS, RDA, 3Fermentation & Food Processing Division, Department of Agro-food Resources, NAAS, RDA, 4Fermentation & Food Processing Division, Department of Agro-food Resources, NAAS, RDA, 5Department of Bioscience and Biotechnology and Bio/Molecular Informatics Center, Konkuk University, 6Division of Biological Science and Technology, College of Science and Technology, Yonsei University, 7Fermentation & Food Processing Division, Department of Agro-food Resources, NAAS, RDA, 8Fermentation & Food Processing Division, Department of Agro-food Resources, NAAS, RDA
We investigated quality characteristics of Seoktanju (one of the Korean traditional rice wine) which was fermented using five kinds of Korean commercial Nuruks. The purpose of this study was to research what effects on the quality of Seoktanju by using different Nuruks. We analyzed general component such as each mash's temperature change patterns, pH, titrable acidities, reducing sugar contents, volatile acids, and sugar contents during fermentation periods and studied sensory evaluation of produced Seoktanju (10 days). On the whole, temperature change patterns in the each mashes were depend on room temperature. All Seoktanju's pH was reduced rapidly up to three days after first mashing (pH 3.13-3.57) and after that was increased gradually. The end of fermentation pH was pH 3.6-4.05. Mostly, acidities were indicated high(0.59%) and Nuruk-B was showed highest acid value. These results seems to be different as occasion organic acids producing activity depend on the number of yeast, material contents, optimal temperature in the each mashes by fungi and lactic acid bacteria in Nuruks. In reducing sugar contents and sugar contents, Nuruk-C treatment were showed the highest value with 5.36%,
Keywords: Korean traditional rice wine;Seoktanju;Nuruk;fermentation;sensory evaluation;
