논문 상세보기
pp.26-32
본 연구에서는 누룩 첨가량을 달리하여 현미탁주를 제조 하고 이를 이용한 현미식초[교반배양(A) 및 정치배양(S)]의 품질 특성을 조사하였다. 누룩 첨가량에 따른 알코올 함량 은 누룩 첨가량이 많을수록 높게 나타났으며 누룩 30% (w/w) 이상 첨가구에서는 약 13.5%로 큰 차이가 없었다. 이를 이용한 교반 및 정치배양 현미식초의 품질특성을 비교한 결과, 교반배양(A)에서 적정산도는 발효 종료 후 CVA에서 5.97%로 가장 높았으며, 정치배양
We added Nuruk at various proportions to brown rice Takju, and investigated the quality characteristics of vinegar produced in agitated culture and static culture. The more Nuruk was added, the higher the alcohol concentration. However, when over 30% (w/w) Nuruk was present, the increment in alcohol content was low (maximum 13.5%, v/v). A comparison of the quality of brown rice vinegar produced in agitated culture with that of vinegar produced in static culture showed that titratable acidity in agitated culture vinegar was highest after fermentation with 30% (w/v) Nuruk, at 5.97%. In static culture, the greater the amount of Nuruk added after 16 days of fermentation, the higher the titratable acidity of vinegar produced; this was true upon addition of either 30% (w/v) or 40% (w/v) Nuruk. Free amino acid levels increased in both agitated and static cultures as the level of added Nuruk rose. Moreover, brown rice vinegar produced in static culture had a higher level (7-30%) of total free amino acids than did vinegar produced in agitated culture. In particular, the level of gamma-amino butyric acid, a functional fortifier, was 3-5-fold higher in vinegar produced in agitated culture. The results thus indicate that both the amount of added Nuruk and the type of fermentation affected the level of free amino acid production. A static culture is expected to undergo changes in aroma and sensory characteristics during fermentation, indicating that further research on vinegars is required.
