최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.27 no.2, 2017년, pp.159 - 167
전진아 (경희대학교 조리외식경영학과) , 김민성 (양주시농업기술센터 농업진흥과) , 고재윤 (경희대학교 조리외식경영학과) , 정석태 (국립농업과학원 발효식품과)
In this study, quality characteristics of yakju fermented with byeo-nuruk prepared using rice, wheat, and water were investigated. Five different mixture ratios were considered for byeo-nuruk preparation. A comparative analysis of commercial yakju and byeo-nuruk yakju was also performed. The results...
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
누룩의 종류에 따라 주류 제조 시 품질차이가 발생하는 이유는? | 누룩은 우리나라 탁 · 약주 제조 시 당화제와 발효제를 겸비한 발효 미생물원으로써 사용된다(Lee 등 2002) 누룩의 종류에 따라 미생물들이 생육하고, 이들이 생산하는 효소, 알코올 및 유기산 생산 등의 차이가 있어 완성된 주류의 맛과 향, 색 등의 품질에 큰 영향을 미치는 요인이 된다(Han 등 1997). 다양한 미생물이 생육하므로 전분당화력뿐만 아니라, 생리 기능성 물질이 생성될 수 있는 장점도 있다. | |
벼누룩 약주의 품질 특성 중 pH값 범위는? | 벼누룩 약주의 품질 특성을 분석한 결과는 Table 2와 같다. 벼누룩 약주의 pH 값은 3.9에서 4.1로, 이는 우리나라 전통약주의 pH가 대부분 3.5∼4. | |
우리나라의 전통약주의 특징은? | 약주는 찹쌀이나 멥쌀을 원료로 하고, 발효제로서 누룩을 사용하여 발효시킨 술덧을 여과, 제성한 우리나라의 전통주이다(Lee 등 2011; Kim JM 2004). 우리나라의 전통약주의 특징은 맑은 연 노란색을 띠거나 갈색으로 유기산 중 젖산에서 오는 상큼한 신맛, 각종 알코올 성분 및 에스테르에 의한 향기, 잔당에서 오는 단맛, 아미노산에서 오는 감칠맛 등이 잘 어우러져 복합적인 풍미를 가지며, 10∼20%의 alcohol을 함유하고 있다(Jun 등 2008). |
Bae KH, Ryu HY, Kwun IS, Kwon CS, Sohn HY (2007) Optimization of thickness and maturation period of andongsoju nuruk for fermentation of andong-soju. Korean J Microbiol Biotechnol 35(3): 231-237.
Baek SY, Kim JY, Choi JH, Choi JS, Choi HS, Jeong ST, Yro SH (2012) Assessment of the quality characteristics of mixed-grain nuruk made with different fungal strains. J East Asian Soc Dietary Life 22(1): 103-108.
Han EH, Lee TS, Noh BS, Lee DS (1997) Quality characteristics in mash of takju prepared by using different nuruk during fermentation. Korean J Food Sci Technol 29(3): 555-562.
Jin HH (2011) Study about the degree of harmony between food pairings and korean rice wines analyzed by different sensory characteristics. MS Thesis Sejong University, Seoul. p 1.
Jun YM, Ahn YS, Kim MH, and An OS (2008) The analysis of intellectual property right status and brand origin of tradition liquor. Korean A Agricultural Extension Sci 15(1): 24-47.
Kim JY, Yi YH (2010) pH, acidity, color, amino acids, reducing sugars, total sugars, and alcohol in puffed millet powder containing millet takju during fermentation. Korean J Food Sci Technol 42(6): 727-732.
Kim MC (2006) Changes of physicochemical characteristics for green wheat according to heading date. MS Thesis Chungnam University, Chungnam. p 29.
Kim MS, Jeon JA, Jeong ST, Choi JH, Choi HS, Yeo SH (2011) Characteristics of byeo-nuruk according to the mixing ratio of wheat and the addition rate of moisture. J East Asian Soc Dietary Life 21(6): 897-904.
Kim JY, Park EY, Kim YS (2006) Characterization of volatile compounds in low-temperature and long-term fermented Baechu Kimchi. Korean J Food Culture. 21(3): 319-324.
Kim YT, Kim JH, Yeo SH, Lee DH, Lim JW, Jeong ST, Jo HC, Choi JH, Choi HS, Hwang HJ (2011) A treasure house of korean drink. Foundation of Agri Tech Commercialization & Transfer, Korea. p 246-248.
Kong MH, Jeong ST, Yeo SH, Choi JH, Choi HS, Han GJ, Jang MS, Chung IM (2011) Determination of ginseng yakju quality using different percentages and application dates of ginseng. J East Asian Soc Dietary Life 21(2): 207-214.
Lee CY, Kim TW, Sung CK (1996) Studies on the souring of hansan sogokju (Korean traditional rice wine). Korean J Food Sci Technol 28:(1): 117-121.
Lee DH, Kang HY, Lee YS, Cho CH, Kim SJ, Lee JS (2011) Effects of yeast and nuruk on the quality of Korean yakju. Korean J Microbiol Biotechnol 39(3): 274-280.
Lee JO, Kim CJ (2011) The influence of adding buckwheat sprouts on the fermentation characteristics of yakju. Korean J Food Cult 26(1): 72-79.
Lee SJ (2006) Development of Korean traditional liquor with health-benefit through consumer and functional studies. Ministry of Agriculture, Food and Rural Affairs. Sejong. p 67.
Lee SY, Jeong HJ, Lee YE, Kim MR, Kim MR, Song HN (2011) Food Chemistry. Power Book, Korea. p 334.
Margalit Y (2004) Concepts in Wine Chemistry. 2th ed. Wine Appreciation Guild, U.S.A. p 160.
National Institute of Agricultural Sciences (2011) Food Composition Table. 8th ed. National Institute of Agricultural Sciences, Suwon. p 24-32.
NTS Technology Research Center (1979) Technical report. NTS Technology Research Center. Seoul, South Korea. p 14.
Oka ST, Tateishi SC, Sato SC (1969) Contributions of aminocarbonyl reaction, caramelization and some other reaction to browning of sake. Agr Biol Chem 33(4): 565-571.
Park JH, Bae SM, Yook C, Kim JS (2004) Fermentation characteristics of takju with old rice. Korean J Food Sci Technol 36(4): 609-615.
Sato S, Nakamura KI, Tadenuma MT (1971) Photochemical coloring reaction of sake presence of kynurenic acid as photosensitizer in sake. Agr Biol Chem 35(3): 308-313.
So MH (1992) Chanties in the chemical components and microorganisms in sogokju-mash during brewing. J Korean Soc Food Nutr 5(2): 69-76.
So MH (1999) Characteristics of a modified nuruk made by inoculation of traditional nuruk microorganisms. Korean J Food Nutr 12(3): 219-225.
So MH, Lee JW (1996) Takju brewing by combined use of Rhizopus japonocus-nuruk and Aspergilus oryzae-nuruk. J Korean Soc Food Nutr 25(1): 157-162.
Tadenuma MT, Sato S (1967) Studies on the colorants in sake presence of ferrichrysin as iron containing colorant in sake. Agr Biol Chem 31(12): 1482-1489.
Yu JS, Kim HS, Lee JH, Lee MJ, Ha KY (2014) Effects of parboiling on the physicochemical properties of tongil type cultivars. Food Eng Prog 18(4): 312-318.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.