종래의 탁주제조방법에 따라 제조한 증자 쌀 탁주와 생쌀을 분쇄하여 제조한 무증자 쌀 탁주의 품질특성을 발효과정 중 성분변화 분석과 관능검사를 통하여 비교한 결과는 다음과 같았다. 탁주 제조에 사용한 누룩의 효소활성 측정결과 α-amylase, maltogenic amylase, diastatic activity는 증자용 누룩이 무증자용 누룩보다 높았고, ...
종래의 탁주제조방법에 따라 제조한 증자 쌀 탁주와 생쌀을 분쇄하여 제조한 무증자 쌀 탁주의 품질특성을 발효과정 중 성분변화 분석과 관능검사를 통하여 비교한 결과는 다음과 같았다. 탁주 제조에 사용한 누룩의 효소활성 측정결과 α-amylase, maltogenic amylase, diastatic activity는 증자용 누룩이 무증자용 누룩보다 높았고, glucoamylase, saccharogenic power, hemicellulase, protease (SAP), protease (HUT) activity는 무증자용 누룩이 증자용 누룩보다 높았다. pH는 발효 1일 후 급격히 낮아져서 증자법이 약 pH 4.0으로 무증자법 pH 4.5보다 낮았고, 0.1N NaOH으로 적정한 총적정산도(㎖)는 증자법이 무증자법 보다 높았다. 효모수는 담금초기 3.8×107 cgu/g에서 증가하여 9.5~9.9×107 cgu/g의 최대 값을 보였으며 증자법과 무증자법의 효모수의 큰 차이는 없었다. 알코올 함량은 무증자법이 14.4%로 증자법 12.8%보다 1.6% 높았고 알코올 생성속도도 무증자법이 증자법보다 빨랐다. 환원당량의 경우 증자법은 담금초기 2.45%에서 급격히 증가하여 발효 2일에 최대치인 10.69%가 되었다가 다시 급격히 감소하였고, 무증자법은 담금초기 0.27%에서부터 큰 변화없이 서서히 증가하여 발효완료시점에는 증자법보다 당 함량이 높았다. 아미노태 질소 함량은 무증자법이 증자법보다 높게 나타났으며, 총 아미노산 함량은 무증자법이 2.59%로 증자법 2.29%보다 약간 높았다. 유기산 함량의 경우 lactic, acetic acid는 증자법이 높게 나타났고 succinic, malic, citric acid는 무증자법이 높게 나타났으며 oxalic acid는 검출되지 않았다. 휘발성 향기성분은 ethyl alcohol 등 alcohol류 5종, acetaldehyde의 aldehyde류 1종, ethyl acetate 등 ester류 10종이 검출되었고, fusel oil 의 총 함량은 무증자법이 높게 나타났다. 탁주를 제성하여 관능검사를 실시한 결과 신맛, 단맛, 쓴맛, 막걸리향, 청량감 등 전반적인 면에서 무증자법이 증자법보다 기호도가 높게 평가되어 우수함을 확인 할 수 있었다.
종래의 탁주제조방법에 따라 제조한 증자 쌀 탁주와 생쌀을 분쇄하여 제조한 무증자 쌀 탁주의 품질특성을 발효과정 중 성분변화 분석과 관능검사를 통하여 비교한 결과는 다음과 같았다. 탁주 제조에 사용한 누룩의 효소활성 측정결과 α-amylase, maltogenic amylase, diastatic activity는 증자용 누룩이 무증자용 누룩보다 높았고, glucoamylase, saccharogenic power, hemicellulase, protease (SAP), protease (HUT) activity는 무증자용 누룩이 증자용 누룩보다 높았다. pH는 발효 1일 후 급격히 낮아져서 증자법이 약 pH 4.0으로 무증자법 pH 4.5보다 낮았고, 0.1N NaOH으로 적정한 총적정산도(㎖)는 증자법이 무증자법 보다 높았다. 효모수는 담금초기 3.8×107 cgu/g에서 증가하여 9.5~9.9×107 cgu/g의 최대 값을 보였으며 증자법과 무증자법의 효모수의 큰 차이는 없었다. 알코올 함량은 무증자법이 14.4%로 증자법 12.8%보다 1.6% 높았고 알코올 생성속도도 무증자법이 증자법보다 빨랐다. 환원당량의 경우 증자법은 담금초기 2.45%에서 급격히 증가하여 발효 2일에 최대치인 10.69%가 되었다가 다시 급격히 감소하였고, 무증자법은 담금초기 0.27%에서부터 큰 변화없이 서서히 증가하여 발효완료시점에는 증자법보다 당 함량이 높았다. 아미노태 질소 함량은 무증자법이 증자법보다 높게 나타났으며, 총 아미노산 함량은 무증자법이 2.59%로 증자법 2.29%보다 약간 높았다. 유기산 함량의 경우 lactic, acetic acid는 증자법이 높게 나타났고 succinic, malic, citric acid는 무증자법이 높게 나타났으며 oxalic acid는 검출되지 않았다. 휘발성 향기성분은 ethyl alcohol 등 alcohol류 5종, acetaldehyde의 aldehyde류 1종, ethyl acetate 등 ester류 10종이 검출되었고, fusel oil 의 총 함량은 무증자법이 높게 나타났다. 탁주를 제성하여 관능검사를 실시한 결과 신맛, 단맛, 쓴맛, 막걸리향, 청량감 등 전반적인 면에서 무증자법이 증자법보다 기호도가 높게 평가되어 우수함을 확인 할 수 있었다.
The quality characteristics of Takju prepared by cooked and uncooked rice during fermentation are as follows. α-Amylase, maltogenic amylase and diastatic activity from Nuruk were higher for cooked rice Takju than for uncooked rice Takju, and glucoamylase, saccharogenic power, hemicellulase, protease...
The quality characteristics of Takju prepared by cooked and uncooked rice during fermentation are as follows. α-Amylase, maltogenic amylase and diastatic activity from Nuruk were higher for cooked rice Takju than for uncooked rice Takju, and glucoamylase, saccharogenic power, hemicellulase, protease (SAP) and protease (HUT) activity from Nuruk were higher for uncooked rice Takju than for cooked rice Takju. The pH of cooked rice Takju became 4.0, which was lower than pH 4.5 of uncooked rice Takju, while for total titratable acidity (ml), which was titrated as 0.1N NaOH, cooked rice Takju was higher than uncooked rice Takju. Yeast cell counts were 3.8×107cfu/g at the beginning of fermentation, which increased to reach the maximum value of 9.5~9.9 ×107 cfu/g. There was no significant difference found in the yeast cell counts of cooked rice Takju and uncooked rice Takju. The reducing sugar content of cooked rice Takju was 2.45% at the beginning of fermentation, which increased and then decreased dramatically. The reducing sugar content of uncooked rice Takju was 0.27% at the beginning of fermentation and slowly increased, which was higher than in cooked rice Takju. The alcohol content of uncooked rice Takju was 14.4%, which was 1.6% higher than the alcohol content of 12.8% in cooked rice Takju. In addition, the alcohol production rate was faster for uncooked rice Takju. The amino nitrogen content of uncooked rice Takju was higher than that of cooked rice Takju during fermentation, and the total amino acid content of uncooked rice Takju was 2.59%, which was slightly higher than 2.29% of cooked rice Takju. In analyzing the organic acid contents, it was found that the lactic and acetic acid content of cooked rice Takju was higher than uncooked rice Takju, while the succinic, malic, and citric acid content of uncooked rice Takju was higher than that of cooked rice Takju. In analyzing volatile compounds, 5 types of alcohol, 1 type of aldehyde and 10 types of ester were detected, and the fusel oil content of uncooked rice Takju was higher than that of cooked rice Takju. In a sensory evaluation, the overall aspects including the taste, the flavor and the feeling of refreshment were evaluated as higher in uncooked rice Takju than in cooked rice Takju, showing the superiority of uncooked rice Takju.
The quality characteristics of Takju prepared by cooked and uncooked rice during fermentation are as follows. α-Amylase, maltogenic amylase and diastatic activity from Nuruk were higher for cooked rice Takju than for uncooked rice Takju, and glucoamylase, saccharogenic power, hemicellulase, protease (SAP) and protease (HUT) activity from Nuruk were higher for uncooked rice Takju than for cooked rice Takju. The pH of cooked rice Takju became 4.0, which was lower than pH 4.5 of uncooked rice Takju, while for total titratable acidity (ml), which was titrated as 0.1N NaOH, cooked rice Takju was higher than uncooked rice Takju. Yeast cell counts were 3.8×107cfu/g at the beginning of fermentation, which increased to reach the maximum value of 9.5~9.9 ×107 cfu/g. There was no significant difference found in the yeast cell counts of cooked rice Takju and uncooked rice Takju. The reducing sugar content of cooked rice Takju was 2.45% at the beginning of fermentation, which increased and then decreased dramatically. The reducing sugar content of uncooked rice Takju was 0.27% at the beginning of fermentation and slowly increased, which was higher than in cooked rice Takju. The alcohol content of uncooked rice Takju was 14.4%, which was 1.6% higher than the alcohol content of 12.8% in cooked rice Takju. In addition, the alcohol production rate was faster for uncooked rice Takju. The amino nitrogen content of uncooked rice Takju was higher than that of cooked rice Takju during fermentation, and the total amino acid content of uncooked rice Takju was 2.59%, which was slightly higher than 2.29% of cooked rice Takju. In analyzing the organic acid contents, it was found that the lactic and acetic acid content of cooked rice Takju was higher than uncooked rice Takju, while the succinic, malic, and citric acid content of uncooked rice Takju was higher than that of cooked rice Takju. In analyzing volatile compounds, 5 types of alcohol, 1 type of aldehyde and 10 types of ester were detected, and the fusel oil content of uncooked rice Takju was higher than that of cooked rice Takju. In a sensory evaluation, the overall aspects including the taste, the flavor and the feeling of refreshment were evaluated as higher in uncooked rice Takju than in cooked rice Takju, showing the superiority of uncooked rice Takju.
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