Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in amygdalin contents and characteristics of maesil (Prunus mume) liqueur during leaching and ripening

매실 침출주의 제조와 숙성 중 아미그달린(amygdalin) 함량과 특성 변화

  • Cho, Jeong-Won (Graduate school of Biotechnology, Kyung Hee University) ;
  • Kim, Byung-Yong (Graduate school of Biotechnology, Kyung Hee University) ;
  • Jeong, Jin Boo (Department of Medicinal Plant Resources, Andong National University) ;
  • Kim, Hyun-Seok (Major of Food Science and Biotechnology, Division of Bio-convergence, College of Convergence and Integrated Science, Kyonggi University)
  • 조정원 (경희대학교 생명공학원) ;
  • 김병용 (경희대학교 생명공학원) ;
  • 정진부 (국립안동대학교 생약자원학과) ;
  • 김현석 (경기대학교 융합과학대학 바이오융합학부 식품생물공학전공)
  • Received : 2018.11.05
  • Accepted : 2018.11.19
  • Published : 2018.12.31
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Abstract

This study investigated changes in amygdalin of maesil liqueurs during leaching and ripening, and their qualities during ripening. Maesil was leached at $24^{\circ}C$ for 3 months in a commercial soju (30% alcohol). During leaching, amygdalin contents dramatically increased by 1 month, remained at a plateau by 2 months, and then decreased at 3 months. Once completion of leaching, maesil liqueurs were ripened for 3 months together with maesil (ML1) and maesil flesh itself (ML2), and without maesil (ML3). During ripening, amygdalin contents significantly decreased for all treatments, and the reduction in amygdalin rapidly proceeded in the order: ML2>ML1>ML3. Alcohol contents decreased for ML1 and ML2, while remained constant for ML3. Their pH and titratable acidity observed only subtle changes, and their color became increasingly darker. Overall results suggested that the long-term ripening of maesil liqueurs containing maesil or maesil flesh (without seeds) may resolve the concern on their amygdalin toxicity.

매실을 담금 소주에 침출하는 동안과 3개월 침출이 완료된 후 숙성하는 동안 매실 침출주 내의 아미그달린 함량을 추적하였다. 침출 1개월 차에 아미그달린은 최고치에 도달하였고 침출기간 2개월까지 변화가 없었으나, 침출 3개월 차에 감소하는 경향을 나타내었다. 침출이 완료된 후 매실 침출주는 매실을 포함시켜 숙성하거나, 매실을 회수하여 씨를 제거한 후 다시 매실 침출주에 포함시켜 숙성하거나, 매실을 제거한 후 매실 침출주 만을 숙성하였을 때, 매실과 매실과육을 포함시켜 숙성하는 것이 매실을 제거하여 숙성하는 것보다 아미그달린이 빠르게 감소하였다. 또한 매실보다는 매실과육만을 포함시켜 숙성하는 것이 더욱 효과적이었다. 매실 침출주들의 숙성 중 품질인자들의 변화와 관련하여, 알코올 함량은 매실과 매실과육을 포함하여 숙성하는 경우에 유의적으로 감소하였으며, 매실을 제거한 경우에는 숙성 초기에 비해 큰 변화를 보이지 않았다. pH와 적정산도는 숙성기간에 따른 현저한 변화는 관찰되지 않았으나 색은 숙성기간이 연장되면서 어두워지는 양상을 보였다. 결과적으로 매실 침출주를 오랜 기간 동안 숙성할수록 아미그달린과 관련된 독성 안전성에 대한 이슈로부터 자유로울 수 있을 것이며, 매실 침출주를 숙성 시 매실이나 매실과육과 함께 숙성하는 것이 아미그달린의 저감에 효과적인 것으로 판단된다.

Keywords

SPGHB5_2018_v50n6_697_f0001.png 이미지

Fig. 1. Changes in amygdalin of maesil liquors according to leaching (A) and ripening (B) periods.

Table 1. Mean1) values for alcohol content, pH, and titratable acidity of maesil liquors during aging

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Table 2. Mean1) values for color characteristics of maesil liquors during ripening

SPGHB5_2018_v50n6_697_t0002.png 이미지

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