Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Characteristics of Korean Traditional Spirits Brewed with Phellinus linteus by Different Nuruks

전통누룩과 개량누룩을 이용한 상황버섯 첨가 전통 발효 증류주의 이화학적 특성

  • Kim, Misook (Dept. of Food Science and Nutrition, Dankook University) ;
  • Lee, Younhee (Korea Brewing Institute) ;
  • Kim, Inyong (Dept. of Food Science and Nutrition, Dankook University) ;
  • Eom, Taekil (Dept. of Food Science and Nutrition, Dankook University) ;
  • Kim, Sung-Hwan (Dept. of Food Science & Nutrition, Joongbu University) ;
  • Jo, Namji (Dept. of Baking Technology, Hyejeon College) ;
  • Yu, Sungryul (Dept. of Clinical Laboratory Science, Semyung University) ;
  • Jeong, Yoonhwa (Dept. of Food Science and Nutrition, Dankook University)
  • 김미숙 (단국대학교 식품영양학과) ;
  • 이윤희 (한국양조연구소) ;
  • 김인용 (단국대학교 식품영양학과) ;
  • 엄태길 (단국대학교 식품영양학과) ;
  • 김성환 (중부대학교 식품영양학과) ;
  • 조남지 (혜전대학교 호텔제과제빵과) ;
  • 유성률 (세명대학교 임상병리학과) ;
  • 정윤화 (단국대학교 식품영양학과)
  • Received : 2013.10.10
  • Accepted : 2013.11.30
  • Published : 2013.12.31
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Abstract

This research was carried out to compare the physicochemical characteristics of Korean traditional spirits brewed with Phellinus linteus by different Nuruks. The spirits were produced by atmospheric distillation of rice mash added with 1~5% P. linteus and fermented by traditional and improved Nuruks. Traditional Nuruk facilitated more alcohol production than improved Nuruk during the initial fermentation time. The alcohol contents of rice mash with P. linteus ranged from 15.8 to 18.9%. Predominant volatile compounds were i-amyl alcohol of fusel oils and ethyl acetate of ester compounds in P. linteus added spirits. The spirits prepared by traditional Nuruk showed higher contents of i-butanol, n-butanol, and i-amyl alcohol than those by improved Nuruk. More ethyl acetate was produced in the spirits prepared by improved Nuruk than those by traditional Nuruk. The contents of methyl alcohol were less than 50 mg/L in P. linteus added spirits.

본 연구에서는 상황버섯을 활용한 발효주 및 증류주를 전통누룩과 개량누룩을 사용하여 제조하고 품질 특성을 알아보았다. 술덧의 알코올 함량은 개량누룩보다 전통누룩으로 발효에서 더 높았으며, 상황버섯의 첨가량이 증가할수록 알코올 함량도 증가하였다. 술덧의 pH는 발효가 진행될수록 감소하였으며, 전통누룩과 개량누룩 간에 유의차는 없었다. 총 산 함량은 전통누룩 발효에 비하여 개량누룩 발효에서 더 낮았으며, 상황버섯 첨가군이 대조군보다 낮았다. 증류주의 향기성분 중 i-amyl alcohol이 주된 퓨젤유였으며, 전통누룩 발효에서보다 개량누룩 발효에서 더 높은 함량을 나타내었다. i-butanol 함량은 전통누룩 발효에서보다 개량누룩 발효에서 더 높았다. 에스테르 화합물 중 ethyl acetate가 가장 높은 함량을 나타내었으며, 전통누룩 발효에서 상황버섯의 첨가량이 증가할수록 ethyl acetate 함량이 유의적으로 증가하였다.

Keywords

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