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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.12
- 수록면
- 875 - 883 (9page)
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초록· 키워드
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Brown rice vinegar was made from brown rice mash with different brewing starter addition rates in static culture, and its quality characteristics were investigated. As a result, the amounts of alcohol produced in the fermentation process were shown to be 9.1, 8.8, 8.6 and 8.5% in the Nuruk 75 : crude enzyme 25 (B), Nuruk 50 : crude enzyme 50 (C), Nuruk 25 : crude enzyme 75 (D) and Nuruk 0 : crude enzyme 100 (E), respectively. The higher the percentage of crude enzyme added was, the lower the alcohol content that was produced. Nuruk 100 : crude enzyme 0 (A) was appeared to contain the lowest alcohol content (7.7%). In addition, the titratable acidity in all the groups was about 0.7%. The final titratable acidity (BV) of brown rice vinegar made with static culture was the highest (approximately 5.2%). The initial pH appeared to be between 3.6~4.0 and steadily decreased as the fermentation progressed, and the pH was almost unchanged after 15 day fermentation. The examination of the changes in the organic acids showed that the acetic acid content was similar in all the groups, and that the single starter added (AV, EV) group had much more other organic acids than the mixed starters added (BV, CV, DV) group. From these results, the mixed starters (Nuruk and crude enzyme) added group appeared to be superior to the single starter added in terms of alcohol production ability and vinegar quality. As the future aging process, however, is expected to change the flavor components and sensory characteristics, studies on various quality factors of vinegar are needed.
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참고문헌 (20)
참고문헌 신청
1. [학술지(정기간행물)] - Yeo SH / 2010 / Current trends and development a plan in the Korean Makgeolli industry / Food Sci Industry 43 : 55 ~ 64
2. [단행본] - Jeong YJ / 2008 / Brewing technology / Keimyung University Press : 59 ~ 60
3. [학술지(정기간행물)] - 이상선 / 2002 / 각종 누룩 균을 이용한 실험실조건에서의 막걸리 제조 / 한국균학회지 30 (1) : 61 ~ 65
4. [학술지(정기간행물)] - Kim GW / 2002 / Modernization and standardization of traditional Nuruk / Korean J Soc Mycology 14 : 37 ~ 40
5. [학술지(정기간행물)] - 박창숙 / 2002 / 밀가루 누룩으로 담금한 탁주 술덧의 품질 특성 / 한국식품과학회지 34 (2) : 296 ~ 302
2. [단행본] - Jeong YJ / 2008 / Brewing technology / Keimyung University Press : 59 ~ 60
3. [학술지(정기간행물)] - 이상선 / 2002 / 각종 누룩 균을 이용한 실험실조건에서의 막걸리 제조 / 한국균학회지 30 (1) : 61 ~ 65
4. [학술지(정기간행물)] - Kim GW / 2002 / Modernization and standardization of traditional Nuruk / Korean J Soc Mycology 14 : 37 ~ 40
5. [학술지(정기간행물)] - 박창숙 / 2002 / 밀가루 누룩으로 담금한 탁주 술덧의 품질 특성 / 한국식품과학회지 34 (2) : 296 ~ 302
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UCI(KEPA) : I410-ECN-0101-2018-059-003065196