[논문]쌀 전처리를 달리한 증류주의 품질특성

이승은; 강지은; 임보라; 강희윤

doi:10.7318/kjfc/2022.37.6.555

쌀 전처리를 달리한 증류주의 품질특성
Quality Characteristics of Distilled Soju with Different Pretreatment of Rice 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.37 no.6, 2022년, pp.555 - 563

이승은 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) , 강지은 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) , 임보라 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) , 강희윤 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과)

Abstract ▼ AI-Helper

The purpose of this study was to confirm the quality characteristics of distilled soju with different rice pretreatment processes. The non-steamed fermentation method is a technology that uses starch to produce saccharification and alcohol without going through the steaming of raw materials. It has advantages such as reduction of manpower and cost, prevention of nutrient loss, and minimization of waste water. In this study, rice used were non-steamed and pulverized 'Baromi2', nonsteamed and steamed 'Samgwang', and puffed rice. As the fermenting agent, koji, modified nuruk, N9 yeast, and purified enzyme were used, and lactic acid was added to prevent contamination during fermentation. The amount of water was 300% in total, and after the first watering, 5 days after fermentation, the second watering was carried out. As a result of the study, it was confirmed that the non-steamed fermentation method using 'Baromi' was superior to the existing fermentation method in terms of temperature during fermentation, final alcohol content, soluble solids, and pH. By expanding the stability of the production technology of non-steamed fermentation technology, product quality improvement can be expected.

주제어

표/그림 (8)

표 Component of raw materials in steamed or non-steamed fermentation experiment (g, L)
그림 Schematic diagrams of processing method using different rice pretreatment
그림 Internal temperature changes by fermentation period according to rice pretreatment NG: Non-steamed Baromi2, GG: Grinded Baromi2, NS: Non-steamed Samgwang, SS: Steamed Samgwang, PR: Puffed Rice All values are mean (n=3). **p<0.05, ***p<0.005
그림 Sugar content changes by fermentation period according to rice pretreatment NG: Non-steamed Baromi2, GG: Grinded Baromi2, NS: Non-steamed Samgwang, SS: Steamed Samgwang, PR: Puffed Rice All values are mean (n=3). **p<0.05, ***p<0.005
그림 pH changes by fermentation period according to rice pretreatment NG: Non-steamed Baromi2, GG: Grinded Baromi2, NS: Non-steamed Samgwang, SS: Steamed Samgwang, PR: Puffed Rice All values are mean (n=3). **p<0.05, ***p<0.005
그림 Total acidity changes by fermentation period according to rice pretreatment NG: Non-steamed Baromi2, GG:　Grinded Baromi2 'NS: Non-steamed Samgwang, SS: Steamed Samgwang, PR: Puffed RiceAll values are mean (n=3)**p<0.05, ***p<0.005
그림 Alcohol content changes by fermentation period according to rice pretreatment NG: Non-steamed Baromi2, GG: Grinded Baromi2, NS: Non-steamed Samgwang, SS: Steamed Samgwang, PR: Puffed Rice All values are mean (n=3). **p<0.05, ***p<0.005
그림 Multiple scent patterns through electronic nose analysis *NG: Non-steamed Baromi2, GG: Grinded Baromi2, NS: Non-steamed Samgwang, SS: Steamed Samgwang, PR: Puffed Rice

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