In this study, a total of 58 different kinds of nuruk (a traditional Korean fermentation starter) were prepared, including 46 kinds of restored nuruk from ancient documents. Each nuruk was evaluated by analysis of its saccharification power, and the enzyme activities of glucoamylase, ${\alpha}$...
In this study, a total of 58 different kinds of nuruk (a traditional Korean fermentation starter) were prepared, including 46 kinds of restored nuruk from ancient documents. Each nuruk was evaluated by analysis of its saccharification power, and the enzyme activities of glucoamylase, ${\alpha}$-amylase, ${\beta}$-amylase, protease, and ${\beta}$-glucanase. The range of saccharification power (sp) of the restored nuruk ranged between 85 and 565 sp. The diastatic enzymes, ${\alpha}$-amylase, ${\beta}$-amylase, and glucoamylase, were significantly correlated to the saccharification power value; conversely, ${\beta}$-glucanase and protease did not have a correlative relationship with saccarification power. In addition, their brewing properties on chemical and organoleptic aspects of traditional alcoholic beverage production were compared. Each raw and supplementary material contained in nuruk showed its own unique characteristics on Korean alcoholic beverage brewing. For the first time, in this study, the traditional Korean nuruk types mentioned in ancient documents were restored using modernized production methods, and also characterized based on their brewing properties. Our results could be utilized as a basis for further study of traditional alcoholic beverages and their valuable microorganisms.
In this study, a total of 58 different kinds of nuruk (a traditional Korean fermentation starter) were prepared, including 46 kinds of restored nuruk from ancient documents. Each nuruk was evaluated by analysis of its saccharification power, and the enzyme activities of glucoamylase, ${\alpha}$-amylase, ${\beta}$-amylase, protease, and ${\beta}$-glucanase. The range of saccharification power (sp) of the restored nuruk ranged between 85 and 565 sp. The diastatic enzymes, ${\alpha}$-amylase, ${\beta}$-amylase, and glucoamylase, were significantly correlated to the saccharification power value; conversely, ${\beta}$-glucanase and protease did not have a correlative relationship with saccarification power. In addition, their brewing properties on chemical and organoleptic aspects of traditional alcoholic beverage production were compared. Each raw and supplementary material contained in nuruk showed its own unique characteristics on Korean alcoholic beverage brewing. For the first time, in this study, the traditional Korean nuruk types mentioned in ancient documents were restored using modernized production methods, and also characterized based on their brewing properties. Our results could be utilized as a basis for further study of traditional alcoholic beverages and their valuable microorganisms.
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문제 정의
The present study also aimed to characterize nuruk that has been used in the brewing of traditional Korean alcoholic beverages by examining older literature published in Korea such as QiMin YaoShu and the Compendium of Material Medica. This study also presents for the first time the use of Korean traditional nuruk production methods described in ancient documents together with production methods supported by modern technologies. These observations will be utilized as a basis for further studies on traditional Korean alcoholic beverages and their valuable uses.
Although a variety of nuruk are found in Korea, only a few types are produced and used in modern beverage production. Thus, this study aimed to scientifically identify the characteristics of traditional nuruk by restoring the manufacturing methods recorded in ancient documents, such as Sanllimgyeongje, Limwonsibyukji, Gyugonsiuibang (also known as Umsikdimibang), etc. The present study also aimed to characterize nuruk that has been used in the brewing of traditional Korean alcoholic beverages by examining older literature published in Korea such as QiMin YaoShu and the Compendium of Material Medica.
제안 방법
The sensory characteristics of alcoholic beverages produced by traditional Korean nuruks were also investigated. Multivariate analysis was carried out on the sensory evaluation results derived from each attribute, including sweetness, acidity, body, smoothness, bitterness, astringency, and sweet flavor, by selecting 28 types of beverages with high sensory preferences for each raw material (Fig. 2). Nuruk with whole wheat as the main ingredient had a sweet and sour taste, and showed soft and richly flavored organoleptic characteristics.
Principle component analysis was conducted by using SIMCA P+ ver. 12.0 (Umetrics, Sweden) in order to identify the correlation between the sensory characteristics of traditional Korean alcoholic beverages produced using different types of nuruk.
The brewing properties of each type of nuruk were identified using a secondary addition method, which involved the addition of supplementary materials after 7 days of fermentation. The first brewing was prepared by combining 300 g of steamed white rice powder, 100 g of nuruk, and 900 ml of water followed by fermentation at 23℃ for 7 days.
The samples were evaluated using a 5-point scale for acidity, bitterness, sweetness, smoothness, body, astringency, sweet flavor, acid flavor, and overall quality. Ten well-trained panelists scored each attribute on a scale of 1 to 5, where 1 was weakest or unacceptable, and 5 was strongest or most acceptable.
대상 데이터
The detailed restoration methods are shown in Table 1. In addition, seven kinds of commercially available traditional nuruk and five kinds of self-manufactured nuruk that were produced by the brewer were prepared.
성능/효과
In conclusion, in the present study, we have demonstrated that the sensory characteristics of traditional Korean alcoholic beverages are determined in part by the types of raw and supplementary materials used in the nuruk. Each raw and supplementary material used in producing the nuruk had its own unique brewing and organoleptic characteristics on traditional Korean alcoholic beverage fermentation.
후속연구
This study also presents for the first time the use of Korean traditional nuruk production methods described in ancient documents together with production methods supported by modern technologies. These observations will be utilized as a basis for further studies on traditional Korean alcoholic beverages and their valuable uses.
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