논문 상세보기
pp.421-426
누룩에서 분리한 Rhizopus japonicus T2, Aspergillus oryzae L2 및 Hansenula sp. BC26을 밀기울에 접종 및 배양하여 제조한 개량누룩으로 양조한 탁주술덧과, 기존의 발효제인 시판누룩 및 쌀입국으로 양조한 탁주술덧의 중요 향미성분을 분석 비교하였다. 향기성분인 isoamyl alcohol, isobutyl alcohol 및 ethyl acetate의 함량은 개량누룩 술덧이 시판누룩 술덧이나 쌀입국 술덧보다 훨씬 높았다. 주된 유기산은 개량누룩 술덧은 젖산, 푸말산 및 호박산이었고, 시판누룩 술덧은 젖산 및 초산이었으며, 쌀입국 술덧은 구연산, 젖산 및 호박산이었다. 유기산의 총량은 시판누룩 술덧 5, 146 ㎎/L, 쌀입국 술덧 1, 706 ㎎/L, 개량누룩 술덧 1, 388 ㎎/L이었다. 주된 유리아미노산은 개량누룩 술덧은 glutamic acid, alanine, proline 및 histidine이었고, 시판누룩 술덧은 glutamic acid, proline, leucine 및 histidin이었으며, 쌀입국 술덧은 arginine, proline 및 glutamic acid이었다. 유리아미노산의 총량은 개량누룩 술덧 14, 090 ㎎/L, 시판누룩 술덧 12, 202 ㎎/L, 쌀입국 술덧 7, 152 ㎎/L이었다. 이상의 결과들로 볼 때 개량누룩 술덧이 기존 발효제의 술덧보다 좋은 것으로 생각되었다.
The major flavor compounds of Takju mash which was brewed with a modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2, Aspergillus oryzae L2 and Hansenula sp. BC26 isolated from Nuruk, were analyzed, as compared with those with current fermenting agents such as commercial Nuruk and rice koji of Aspergillus kawachii. The contents of isoamyl alcohol, isobutyl alcohol and ethyl acetate which were known as aroma compounds in Takju, were much higher in mash of modified Nuruk than in that of commercial Nuruk or rice koji. The major organic acids were lactic, fumalic and succinic acid in mash of modified, and lactic and acetic acid in mash of commercial Nuruk, and citric, lactic and succinic acid in mash of rice koji. The contents of total organic acids were 5, 146㎎/L, 1, 706㎎/L and 1, 388㎎/L in mash of commercial Nuruk, rice koji and modified Nuruk, respectively. The major free amino acids were glutamic acid, alanine, proline and histidine in mash of modified Nuruk, and glutamic acid, proline, leucine and histidine in mash of commercial Nuruk, and arginine, proline and glutamic acid in mash of rice koji. The contents of total free amino acids were 14, 090㎎/L, 12, 202㎎/L and 7, 152㎎/L in mash of modified Nuruk, commercial Nuruk and rice koji, respectively. Therefore, it seemed that the Takju mash of modified Nuruk was better than that of commercial Nuruk or rice koji.
