도정도를 달리한 쌀누룩이 약주의 품질 변화에 미치는 영향

In this study, the effect of nuruk prepared from rice with different degrees of milling on the physicochemical and sensory qualities of yakju after accelerated aging was investigated. The results indicated significant differences, except for Fe and Mn contents, in the qualities of aged yakju prepare...

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Published inHan'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 49; no. 3; pp. 265 - 273
Main Authors 최정실(Jeong-Sil Choi), 여수환(Soo-Hwan Yeo), 최한석(Han-Seok Choi), 정석태(Seok-Tae Jeong)
Format Journal Article
LanguageKorean
Published Seoul 한국식품과학회 01.06.2017
Korean Society of Food Science & Technology
Subjects
Acidity
Aging
Manganese
Off flavor
pH
Rice
Sensory evaluation
식품과학
degrees of milling
yakju
nuruk
quality changes
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ISSN0367-6293
2383-9635
DOI10.9721/KJFST.2017.49.3.265

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Summary:In this study, the effect of nuruk prepared from rice with different degrees of milling on the physicochemical and sensory qualities of yakju after accelerated aging was investigated. The results indicated significant differences, except for Fe and Mn contents, in the qualities of aged yakju prepared using nuruk from rice with different degrees of milling. However, the degree of milling of rice did not influence the quality of yakju, except for amino acidity and pH, which significantly decreased as the degrees of milling increased. In addition, as compared to before aging, brownness (A430) and color difference significantly increased after aging in all the treatments. The intensity of off flavor in yakju after aging made from 0% milled rice nuruk was the lowest.
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KISTI1.1003/JNL.JAKO201719558338768
ISSN:0367-6293
2383-9635
DOI:10.9721/KJFST.2017.49.3.265