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...
Saved in:
| Published in | Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 49; no. 3; pp. 265 - 273 |
|---|---|
| Main Authors | , , , |
| Format | Journal Article |
| Language | Korean |
| Published |
Seoul
한국식품과학회
01.06.2017
Korean Society of Food Science & Technology |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0367-6293 2383-9635 |
| DOI | 10.9721/KJFST.2017.49.3.265 |
Cover
| Abstract | 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. |
|---|---|
| AbstractList | 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 ($A_{430}$) 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. 도정도를 달리한 쌀누룩이 약주의 가속 숙성에 따른 품질 변화에 미치는 영향을 알아보기 위해 도정도를 (0, 10, 30, 50, 및 70%) 달리한 쌀누룩으로 담근 약주를 $45^{\circ}C$에서 2주간 가속 숙성한 후 약주의 이화학적 변화 및 관능적 특성(이취강도)을 살펴보았다. 그 결과, 처리구 간의 이화학학적 특성 분석 중 철, 망간의 함량을 제외하고 유의적인 차이를 나타냈다. 또한, 도정도에 따른 쌀누룩의 영향에 뚜렷한 경향은 보이지 않았지만, 아미노산의 경우, 대체적으로 도정도가 큰 쌀누룩을 사용할수록 작은 수치를 보였다. 숙성 전후의 약주의 특성 차이를 분석한 결과, 모든 처리구에서 숙성 후 갈색도($A_{430}$), 명도(L), 적색도(a), 황색도(b) 및 색차(${\Delta}E$)에서 유의적으로 증가됨을 알 수 있었다. 숙성 후 이취 강도 검사(강함 5점, 약함 1점)에서는 도정을 하지 않은 쌀누룩(도정 0%) 사용 약주가 이취의 강도가 약함을 알 수 있었다. 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. KCI Citation Count: 0 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. |
| Author | 최정실(Jeong-Sil Choi) 정석태(Seok-Tae Jeong) 최한석(Han-Seok Choi) 여수환(Soo-Hwan Yeo) |
| Author_xml | – sequence: 1 fullname: 최정실(Jeong-Sil Choi) – sequence: 2 fullname: 여수환(Soo-Hwan Yeo) – sequence: 3 fullname: 최한석(Han-Seok Choi) – sequence: 4 fullname: 정석태(Seok-Tae Jeong) |
| BackLink | https://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearchBean.artiId=ART002242883$$DAccess content in National Research Foundation of Korea (NRF) |
| BookMark | eNpNkEtLw0AUhQdRsD5-gZuAuHCROI_Ma1l8P7CgdT2kTSKxmmjSLtwpuCgqKGK1goIgKoLgQhcK-otm-h-M1oWbey6Hj8M9dwD0xkkcADCCoCM5RhOLCzOrZQdDxB1XOsTBjPaAAiaC2JIR2gsKkDBuMyxJPxjOsqgCIUIUMSkLoKRPDsxtK5_6_tPSR8_64bnTurbM8Z5uHui7J3PzZpnWl7n7NDdtq3PWNI9NS7_uda7OzeWppV_ezUdbH55bpr3fubgfAn2ht5kFw386CNZmpsuTc_ZSaXZ-srhk1xDGwibMD0NGSEAhxwFBPDeQzyUPhVtFlUrAJfRC7voEuYJIl7qShRXPhZCJKs7tQTDezY3TUNWqkUq86FfXE1VLVXGlPK8QkQIjkbNjXbYWZfVIxX62qRaKi6WflyFJqSBEcPbDjXa57TTZaQRZXW0kjTTOayiM8rMhpfJfWtxIo63Ajzy1nS9euquWS1PTkCMhMWfkG0fhjrY |
| ContentType | Journal Article |
| Copyright | Copyright Korean Society of Food Science & Technology Jun 2017 |
| Copyright_xml | – notice: Copyright Korean Society of Food Science & Technology Jun 2017 |
| DBID | DBRKI TDB 7QR 7T7 8FD C1K FR3 P64 JDI ACYCR |
| DEWEY | 664 |
| DOI | 10.9721/KJFST.2017.49.3.265 |
| DatabaseName | DBPIA - 디비피아 Nurimedia DBPIA Journals Chemoreception Abstracts Industrial and Applied Microbiology Abstracts (Microbiology A) Technology Research Database Environmental Sciences and Pollution Management Engineering Research Database Biotechnology and BioEngineering Abstracts KoreaScience Korean Citation Index |
| DatabaseTitle | Chemoreception Abstracts Engineering Research Database Technology Research Database Industrial and Applied Microbiology Abstracts (Microbiology A) Biotechnology and BioEngineering Abstracts Environmental Sciences and Pollution Management |
| DatabaseTitleList | Chemoreception Abstracts |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Engineering |
| DocumentTitleAlternate | The effect of rice nuruk prepared from rice with different degrees of milling on quality changes in yakju |
| DocumentTitle_FL | The effect of rice nuruk prepared from rice with different degrees of milling on quality changes in yakju |
| EISSN | 2383-9635 |
| EndPage | 273 |
| ExternalDocumentID | oai_kci_go_kr_ARTI_1398218 JAKO201719558338768 NODE07189276 |
| GroupedDBID | .UV ALMA_UNASSIGNED_HOLDINGS DBRKI TDB 7QR 7T7 8FD C1K FR3 P64 JDI ACYCR |
| ID | FETCH-LOGICAL-k1228-36dff633e5072e31736d1d797f84c1bbe790af74d31483945496fba40068c24d3 |
| ISSN | 0367-6293 |
| IngestDate | Sun Mar 09 07:51:33 EDT 2025 Fri Dec 22 11:58:43 EST 2023 Mon Jun 30 12:06:02 EDT 2025 Thu Feb 06 13:18:57 EST 2025 |
| IsDoiOpenAccess | true |
| IsOpenAccess | true |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 3 |
| Keywords | degrees of milling yakju nuruk quality changes |
| Language | Korean |
| LinkModel | OpenURL |
| MergedId | FETCHMERGED-LOGICAL-k1228-36dff633e5072e31736d1d797f84c1bbe790af74d31483945496fba40068c24d3 |
| Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 KISTI1.1003/JNL.JAKO201719558338768 |
| OpenAccessLink | http://click.ndsl.kr/servlet/LinkingDetailView?cn=JAKO201719558338768&dbt=JAKO&org_code=O481&site_code=SS1481&service_code=01 |
| PQID | 2112205598 |
| PQPubID | 2048784 |
| PageCount | 9 |
| ParticipantIDs | nrf_kci_oai_kci_go_kr_ARTI_1398218 kisti_ndsl_JAKO201719558338768 proquest_journals_2112205598 nurimedia_primary_NODE07189276 |
| PublicationCentury | 2000 |
| PublicationDate | 20170601 |
| PublicationDateYYYYMMDD | 2017-06-01 |
| PublicationDate_xml | – month: 06 year: 2017 text: 20170601 day: 01 |
| PublicationDecade | 2010 |
| PublicationPlace | Seoul |
| PublicationPlace_xml | – name: Seoul |
| PublicationTitle | Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology |
| PublicationTitleAlternate | Korean journal of food science and technology |
| PublicationYear | 2017 |
| Publisher | 한국식품과학회 Korean Society of Food Science & Technology |
| Publisher_xml | – name: 한국식품과학회 – name: Korean Society of Food Science & Technology |
| SSID | ssib001151699 ssib036279093 ssib005438561 ssib044738284 ssib053377317 |
| Score | 2.0267723 |
| Snippet | 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... |
| SourceID | nrf kisti proquest nurimedia |
| SourceType | Open Website Open Access Repository Aggregation Database Publisher |
| StartPage | 265 |
| SubjectTerms | Acidity Aging Manganese Off flavor pH Rice Sensory evaluation 식품과학 |
| Title | 도정도를 달리한 쌀누룩이 약주의 품질 변화에 미치는 영향 |
| URI | https://www.dbpia.co.kr/journal/articleDetail?nodeId=NODE07189276 https://www.proquest.com/docview/2112205598 http://click.ndsl.kr/servlet/LinkingDetailView?cn=JAKO201719558338768&dbt=JAKO&org_code=O481&site_code=SS1481&service_code=01 https://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearchBean.artiId=ART002242883 |
| Volume | 49 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| ispartofPNX | 한국식품과학회지, 2017, 49(3), , pp.265-273 |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpR1Na9RANLT1oBdRVKzWEsQ5LVk3ySQzOSbZXdYtbQ-7hd7CZjery5aN9APBg1TooaigSKsVLAililDwoAeF-mM8J_sffG-SZqMu-LWH7OybefM-ZmfmvczMG0m6UQo60LCsq_ilLlNowEwFjzMqtKO12vDxaQdXdOcXzNoSrS8byxOT33K7ljbW_WL7_thzJf_SqgCDdsVTsn_RslmlAIA0tC88oYXh-UdtTCoO4VXCKam4xC4Ry8hBHGIbxHELAgQ_XAEyRaKMRS3Mcwl3cbcDFuIneLh2jllWmThUFILiTllQ0aHONM_iBVGVhqiYxyAh6Dm6qBPyLGIJ7ixGrJLIs6vEEcUdyOOCsA2FEjLAgirwgE8jbzhnPJOKTRyD2IIbkAv4GPFgI2UnE9ASCRtFTNnLFmcEA0l9mepEfTYFm7sehIPbSqO3UnDvhL3c25JUFFugAUUUIJGSA1ojDJXaPRgxxRtoawytTAgXdQ28a7zWGiiNIOyPIzVijKaCch3RgRRgKM1WUBCsnqClr29UNtpmJjrcf2ovN1voMOOZWnLdZDEQMDDHdAVGWCM_3SURYtNurefnruTSjtQM0pIbZn6eYTHYE3SLuXq10cSNkaxIraJezHB_CF2-sFiugAnLLY2Zk9IpjTGxk2L-QWVksau4UJuLIEd1njtqDeYVs0qjKYRSpnNtdLQanBXGdHGvdqaAJLYYMnpzDJvghKJn1gNbcrAKJujpwQbeowGD8S_WmDAxm-eks6lvKNtJRz8vTfTDC9Ji9HQrfrMLz-jwWI4eH0Vvj4a7r-X4yWa0vRUdvI_3P8nx7tf44Dje35OHz7fjd9ty9HFz-GonfvlMjj58jr_sRY925Hjv4fDF4UVpqVppujUlvQVF6auaxhXd7HS7pq4H4LlpAcgKALXDYHzltK36fgAKanUZhTGXgrdDDWqZXb9F8fBXWwPwJWlqEA6Cy5IMig0sjA_LugZluCfA0NuMBx2MGKWW_GlpVujGG3TWVry6PbeIqlMtA49mgtnEp6XroDSv3-55GJYev2-HXn_VA-f7lgfOJAePAWrJdOrdTWLmePm_wrQ0c6JoLx1N1zwNHD-thNdFXPkd_lXpzKgnzUhT66sbwTVwDdb9WfHn-g7Zy9e2 |
| linkProvider | ISSN International Centre |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=%EB%8F%84%EC%A0%95%EB%8F%84%EB%A5%BC+%EB%8B%AC%EB%A6%AC%ED%95%9C+%EC%8C%80%EB%88%84%EB%A3%A9%EC%9D%B4+%EC%95%BD%EC%A3%BC%EC%9D%98+%ED%92%88%EC%A7%88+%EB%B3%80%ED%99%94%EC%97%90+%EB%AF%B8%EC%B9%98%EB%8A%94+%EC%98%81%ED%96%A5&rft.jtitle=%ED%95%9C%EA%B5%AD%EC%8B%9D%ED%92%88%EA%B3%BC%ED%95%99%ED%9A%8C%EC%A7%80&rft.au=%EC%B5%9C%EC%A0%95%EC%8B%A4%28Jeong-Sil+Choi%29&rft.au=%EC%97%AC%EC%88%98%ED%99%98%28Soo-Hwan+Yeo%29&rft.au=%EC%B5%9C%ED%95%9C%EC%84%9D%28Han-Seok+Choi%29&rft.au=%EC%A0%95%EC%84%9D%ED%83%9C%28Seok-Tae+Jeong%29&rft.date=2017-06-01&rft.pub=%ED%95%9C%EA%B5%AD%EC%8B%9D%ED%92%88%EA%B3%BC%ED%95%99%ED%9A%8C&rft.issn=0367-6293&rft.eissn=2383-9635&rft.volume=49&rft.issue=3&rft.spage=265&rft.epage=273&rft_id=info:doi/10.9721%2FKJFST.2017.49.3.265&rft.externalDocID=NODE07189276 |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0367-6293&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0367-6293&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0367-6293&client=summon |