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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.2
- 수록면
- 26 - 32 (7page)
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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.
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참고문헌 (22)
참고문헌 신청
1. [학술지(정기간행물)] - 이상선 / 2002 / 각종 누룩 균을 이용한 실험실조건에서의 막걸리 제조 / 한국균학회지 30 (1) : 61 ~ 65
2. [학술지(정기간행물)] - Han EH / 1997 / Volatile flavor components in mash of Takju prepared by using different Nuruks / Korean J Food Sci Technol 29 : 563 ~ 570
3. [학술지(정기간행물)] - 박창숙 / 2002 / 밀가루 누룩으로 담금한 탁주 술덧의 품질 특성 / 한국식품과학회지 34 (2) : 296 ~ 302
4. [학술지(정기간행물)] - So MH / 1999 / Improvement in the quality of Takju by a modified Nuruk / Korean J Food Nutr 12 : 427 ~ 432
5. [학술지(정기간행물)] - 우승미 / 2010 / 누룩 종류에 따른 현미 탁주의 품질특성 / 한국식품영양과학회지 39 (2) : 301 ~ 307
2. [학술지(정기간행물)] - Han EH / 1997 / Volatile flavor components in mash of Takju prepared by using different Nuruks / Korean J Food Sci Technol 29 : 563 ~ 570
3. [학술지(정기간행물)] - 박창숙 / 2002 / 밀가루 누룩으로 담금한 탁주 술덧의 품질 특성 / 한국식품과학회지 34 (2) : 296 ~ 302
4. [학술지(정기간행물)] - So MH / 1999 / Improvement in the quality of Takju by a modified Nuruk / Korean J Food Nutr 12 : 427 ~ 432
5. [학술지(정기간행물)] - 우승미 / 2010 / 누룩 종류에 따른 현미 탁주의 품질특성 / 한국식품영양과학회지 39 (2) : 301 ~ 307
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