도정도를 달리한 쌀이 가속숙성에 의해 약주의 품질변화에 미치는 영향

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 52; no. 4; pp. 415 - 422
• Main Authors: 최정실(Jeong-Sil Choi), 강지은(Ji-Eun Kang), 정석태(Seok-Tae Jeong)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.08.2020; Korean Society of Food Science & Technology
• Subjects: Acidity; Aging; Amino acids; Color; pH; Rice; 식품과학; brownness; aging; Korean rice wine; amino acidity; milling
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2020.52.4.415

This study was conducted to elucidate how rice with different milling degrees (DOM: 10, 20, 30, and 40%) affects rice yakju properties by accelerated aging. There were significant differences among the treatments with respect to the properties except for brownness before aging, which showed no correlation with DOM (p for trend>0.05). In contrast, the amino acidity and brownness significantly decreased after aging as DOM increased, lightness (L) in particular was affected in all the treatments regardless of DOM. Almost all treatments showed significant differences except for the pH and the total acid and alcohol content between before and after aging. Moreover, the amino acidity, brownness, redness (a), yellowness (b), and color difference in all the treatments showed significant differences regardless of DOM. We found a significant difference in the color change. The yakju free amino acid analysis showed that almost all amino acids slightly decreased as DOM increased.