초록

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Abstract ▼ AI-Helper

Cyclodextrin (CD), which is one of food additives, was applied to Takju in oder to suppress the production of a stinking odor which its brewing and storage. CD was added to Takju in two different manners: one right after its brewing dilution stage, the other during its second mashing stage. After eq...

Cyclodextrin (CD), which is one of food additives, was applied to Takju in oder to suppress the production of a stinking odor which its brewing and storage. CD was added to Takju in two different manners: one right after its brewing dilution stage, the other during its second mashing stage. After equal intervals of time, each sample was tested for fermentation process, storage capability, and sensory characteristics. The amount of CD ranged from 0.1 to 0.3% (w/w). The effect of CD on alcohol concentration, pH, total acidity and sugar content of Takju was shown to be more greatly influenced in the second sample rather than the first. The qualities of Takju were not affected by the addition of CD in the first sample. The sensory evaluation showed that the sample of the brewing dilution stage proved to be more attractive in the level of acceptability. However, when CD was over-added to Takju, the degree of acceptability declined due to the fact that the over-addition of CD suppresses its unique taste and flavor.

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