Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Characteristics of Takju Prepared by Wheat Flour Nuruks

밀가루 누룩으로 담금한 탁주 술덧의 품질 특성

  • Park, Chang-Sook (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Lee, Taik-Soo (Department of Food and Microbial Technology, Seoul Women's University)
  • 박창숙 (서울여자대학교 식품.미생물공학과) ;
  • 이택수 (서울여자대학교 식품.미생물공학과)
  • Published : 2002.04.01
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Abstract

Quality characteristics of mash of takju prepared by wheat flour nuruks (conventional and improved style) were investigated during fermentation. Those were cultured with wild microorganism on whole and crushed wheat (wheat nuruk), wheat flour and mixture of rice and wheat flour, and nuruk cultured with Aspergillus oryzae on wheat flour. Ethanol content reached maximum of 10.6-17.4% after 14 days of fermentation. And the ethanol contents of takju were high in order of wheat nuruk, wheat flour nuruk, Aspergillus oryzae nuruk and mixture of wheat flour and rice nuruk. No difference of pH was among the treatments while the wheat flour nuruk cultured with wild microorganisms contained higher amounts of acids than the others. The amount of total sugars ranged from 16.22-17.74% on the starting day of fermentation, and decreased to 4.28-6.10% after 14 days. The amount of total sugars in mashes brewed with wheat flour nuruk cultured with Aspergillus oryzae was measured to be highest at the beginning stage of fermentation. Afterwards no difference was found among the types of nuruks. Glucose was in the range of 2,735-7,842 mg% at initial period of fermentation, afterwards it was rapidly decreased. The total amounts of free sugar for control and the wheat flour nuruk was higher than other treatments. The total amounts of organic acids were the highest in wheat nuruk to 690-2,241 mg% and the contents of lactic acid and succinic acid were high in mixed rice nuruk to 183-1,293 mg%. The contents of lactic acid and succinic acid were higher than those of the other kinds of organic acids in takju.

통밀과 파쇄밀로 만든 누룩을 대조구로 하고, 밀가루를 이용하여 만든 재래식의 밀가루 누룩, 밀가루와 쌀의 혼용 누룩 및 Aspergillus oryzae의 누룩으로 각각 탁주를 담금하여 발효 과정 중의 품질을 검토한 결과는 다음과 같다. 에탄올 함량은 발효 14일에 $10.6{\sim}17.4%$로 최대치를 보였으며 대조구, 밀가루 누룩구, Aspergillus oryzae 누룩구, 쌀 혼용구의 순으로 높았다. pH는 시험구간에 차이가 없었으나, 총산은 재래식 밀가루 누룩구에서 높았다. 총당은 담금일에 $16.22{\sim}17.74%$로 가장 높았으나 14일에 $4.28{\sim}6.10%$로 현저히 감소되었다. 발효초기에 Aspergillus oryzae구에서 높았으나 이후는 총당의 차이가 없는 편이었다. 유리당중 glucose는 담금일에 $2,735{\sim}7,842\;mg%$로 월등히 높았으나 이후 현저히 감소하였다. 유리당 총량은 대조구와 재래식 밀가루 누룩구에서 높았다. 유리당 총량은 대조구에서 $690{\sim}2,241\;mg%$로, lactic acid+succinic acid는 쌀 혼용구에서 $183{\sim}1,293\;mg%$로 각각 높았고, 확인된 6종의 유기산중 lactic acid+succinic acid가 탁주에서 가장 함량이 많았다.

Keywords

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