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논문 기본 정보
- 자료유형
- 학위논문
- 저자정보
- 지도교수
- 金龍斗
- 발행연도
- 2015
- 저작권
- 순천대학교 논문은 저작권에 의해 보호받습니다.
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This study was performed to improve the quality of
traditional Yakju and compares the quality of Yakju made
with reed by roasting treatment. Fermentation and quality
characteristics of Yakju made with different reed tissues
were prepared using different yeast, saccharifying enzymes
and processing treatments. The contents of processed raw
materials including general components, minerals, amino
acids, organic acids, free sugars and antioxidant capacity
were examined. The quality characteristics of manufactured
Yakju were also investigated. Moisture content
(81.28-81.64%) and crude protein (2.60-3.26%) were higher
in sprout than root(65.50-70.18%) and (2.12-2.28%),
respectively. No remarkable difference were reported for
crude ash and fat contents. Nitrogen free extract content of
root (25.11%) was 2 times higher than that of sprout
(12.57%). The content of total free sugars was higher in root
(3,750.90-4,130.98 mg%) than of sprout (1,159.79?1,311.39
mg%). Furthermore, the contents of organic acids was higher
in root (168.16-207.01 mg%) than sprout (119.92-143.07
mg%). Vitamin C contents of sprout (61.74 mg%) was 12
times higher than root (4.54 mg%). For mineral analysis, the
content of Ca and K were the highest among the other
mineral components in reed. No remarkable differences were
noticed for the total polyphenol content of reed different
tissues. The amount of free amino acid was higher in sprout
(2,412.33 mg%) than root (1,858.51 mg%).
DPPH(1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging
activity of root extracted with ethanol was higher than other
extract. The antimicrobial activity of different extracts was
low.
The ethanol contents of Yakju made with Saccahomyces
cerevisiae KCCM 32021 (18.5%) was the highest among the
others. As a result of sensory test Yakju made with
Saccahomyces cerevisiae KCCM 32021(6.2) showed the
highest score among yeast strains. Therefore, Saccahomyces
cerevisiae KCCM 32021 were chosen for this test. The
results of sensory evaluation and ethanol content of Yakju
according to various saccharifying enzyme were as follows:
ethanol contents of Yakju made with commercial enzyme was
the highest among the others. The sensory evaluation
indicated that Yakju made with commercial enzyme and Yakju
made with Nuruk were better than the other samples.
Therefore, Commercial enzyme and Nuruk were chosen for
this test.
The sensory evaluation indicated that Yakju made with
processed reed(steaming+roasting) were better than the other
samples.
The pHs of sprout Yakju was 3.43, and the other Yakju''s
pHs were ranged from 3.57. No remarkable differences were
observed for the content of total titratable acid reducing
sugar. The content of ethanol was higher in control Yakju
(15.31%) than that of reed Yakju''s (15.30%, 15.28%),
however, the values of three Yakju''s were without
remarkable difference. The major component of free sugar
was glucose, and the major component of organic acids was
lactic acid. The vitamin C contents of sprout Yakju (1.82
mg%) was higher than that of root Yakju (0.13 mg%). The
major volatile compounds were isoamyl alcohol, 1,
3-propanediol, and 1-butanol from Yakju. The total polyphenol
content of sprout Yakju (4.26 mg%) and root Yakju (4.21 mg%)
were much higher compared with control Yakju (2.56 mg%). The
DPPH(1,1-diphenyl-2-picryl- hydrazyl) free radical scavenging
activity of sprout Yakju and root Yakju were higher than control
Yakju. The changes of colors was measured by Hunter''s color
value, ;L value was decreased, redness(+a) and
yellowness(+b) were increased during fermentation. As the
result of sensory test, higher scores for smell, color and
taste were observed for the Yakju made with processed
sprout(steaming+roasting) 0.3% sample. The highest score
overall preference was found for the Yakju made with
processed sprout(steaming+roasting) 0.3% in sensory test
traditional Yakju and compares the quality of Yakju made
with reed by roasting treatment. Fermentation and quality
characteristics of Yakju made with different reed tissues
were prepared using different yeast, saccharifying enzymes
and processing treatments. The contents of processed raw
materials including general components, minerals, amino
acids, organic acids, free sugars and antioxidant capacity
were examined. The quality characteristics of manufactured
Yakju were also investigated. Moisture content
(81.28-81.64%) and crude protein (2.60-3.26%) were higher
in sprout than root(65.50-70.18%) and (2.12-2.28%),
respectively. No remarkable difference were reported for
crude ash and fat contents. Nitrogen free extract content of
root (25.11%) was 2 times higher than that of sprout
(12.57%). The content of total free sugars was higher in root
(3,750.90-4,130.98 mg%) than of sprout (1,159.79?1,311.39
mg%). Furthermore, the contents of organic acids was higher
in root (168.16-207.01 mg%) than sprout (119.92-143.07
mg%). Vitamin C contents of sprout (61.74 mg%) was 12
times higher than root (4.54 mg%). For mineral analysis, the
content of Ca and K were the highest among the other
mineral components in reed. No remarkable differences were
noticed for the total polyphenol content of reed different
tissues. The amount of free amino acid was higher in sprout
(2,412.33 mg%) than root (1,858.51 mg%).
DPPH(1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging
activity of root extracted with ethanol was higher than other
extract. The antimicrobial activity of different extracts was
low.
The ethanol contents of Yakju made with Saccahomyces
cerevisiae KCCM 32021 (18.5%) was the highest among the
others. As a result of sensory test Yakju made with
Saccahomyces cerevisiae KCCM 32021(6.2) showed the
highest score among yeast strains. Therefore, Saccahomyces
cerevisiae KCCM 32021 were chosen for this test. The
results of sensory evaluation and ethanol content of Yakju
according to various saccharifying enzyme were as follows:
ethanol contents of Yakju made with commercial enzyme was
the highest among the others. The sensory evaluation
indicated that Yakju made with commercial enzyme and Yakju
made with Nuruk were better than the other samples.
Therefore, Commercial enzyme and Nuruk were chosen for
this test.
The sensory evaluation indicated that Yakju made with
processed reed(steaming+roasting) were better than the other
samples.
The pHs of sprout Yakju was 3.43, and the other Yakju''s
pHs were ranged from 3.57. No remarkable differences were
observed for the content of total titratable acid reducing
sugar. The content of ethanol was higher in control Yakju
(15.31%) than that of reed Yakju''s (15.30%, 15.28%),
however, the values of three Yakju''s were without
remarkable difference. The major component of free sugar
was glucose, and the major component of organic acids was
lactic acid. The vitamin C contents of sprout Yakju (1.82
mg%) was higher than that of root Yakju (0.13 mg%). The
major volatile compounds were isoamyl alcohol, 1,
3-propanediol, and 1-butanol from Yakju. The total polyphenol
content of sprout Yakju (4.26 mg%) and root Yakju (4.21 mg%)
were much higher compared with control Yakju (2.56 mg%). The
DPPH(1,1-diphenyl-2-picryl- hydrazyl) free radical scavenging
activity of sprout Yakju and root Yakju were higher than control
Yakju. The changes of colors was measured by Hunter''s color
value, ;L value was decreased, redness(+a) and
yellowness(+b) were increased during fermentation. As the
result of sensory test, higher scores for smell, color and
taste were observed for the Yakju made with processed
sprout(steaming+roasting) 0.3% sample. The highest score
overall preference was found for the Yakju made with
processed sprout(steaming+roasting) 0.3% in sensory test
목차
Ⅰ. 서 론 ····································································································· 1Ⅱ. 재료 및 방법 ······················································································ 81. 재료 ········································································································ 8가. 실험재료 ····························································································· 8나. 사용균주 ····························································································· 8다. 시약 및 배지 ····················································································· 92. 실험방법 ······························································································ 11가. 갈대의 이화학적 특성 ·································································· 111) 일반성분 분석 ················································································ 112) 유리당 분석 ···················································································· 113) 유기산 분석 ···················································································· 134) Vitamin C 분석 ············································································ 135) 무기성분 분석 ················································································ 136) Total polyphenol 함량 측정 ··················································· 147) 유리아미노산 분석 ········································································ 188) 항균활성 검색 ················································································ 20가) 용매별 추출 방법 ······································································ 20나) 추출물별 항균활성 검색 ·························································· 219) DPPH free radical 소거작용 ···················································· 22나. 주모제조 방법에 따른 약주의 발효 적성 탐색 ······················ 231) 효모의 종류에 따른 약주의 발효특성 ······································ 23가) 약주제조 ······················································································ 23나) pH 측정 ······················································································· 23다) 총산 측정 ···················································································· 23라) 환원당 측정 ················································································ 24마) Ethanol 함량 분석 ···································································· 24바) 관능검사 ······················································································ 242) 당화제 종류에 따른 약주의 발효특성 ······································ 26다. 갈대 첨가 약주 제조 ···································································· 261) 갈대 가공 ························································································ 26가) 증자 처리 ···················································································· 26나) 증자 후 덖음 처리 ···································································· 262) 누룩 제조 ························································································ 293) 주모제조 ·························································································· 294) 약주제조 ·························································································· 29가) 1단 담금 ······················································································ 29나) 2단 담금 ······················································································ 305) 갈대 첨가 약주의 예비실험 ······················································ 34가) 갈대 부위별 및 가공별 관능검사 ·········································· 34나) 갈대 첨가시기별 관능검사 ······················································ 346) 갈대 첨가 약주의 품질 특성 ······················································ 34가) pH 측정 ······················································································· 34나) 총산 측정 ···················································································· 34다) 환원당 측정 ················································································ 35라) Ethanol 함량 측정 ···································································· 35마) 유리당 분석 ················································································ 35바) 유기산 분석 ················································································ 35사) Vitamin C 분석 ········································································· 35아) 휘발성 향기성분 분석 ······························································ 37자) Total polyphenol 함량 측정 ··············································· 37차) DPPH free radical 소거작용 ·············································· 37카) 색도 측정 ···················································································· 37타) 관능검사 ······················································································ 39라. 통계처리 ·························································································· 39Ⅲ. 결과 및 고찰 ···················································································· 401. 갈대의 이화학적 특성 ······································································ 40가. 일반성분 ························································································ 40나. 유리당 함량 ···················································································· 42다. 유기산 함량 ···················································································· 44라. Vitamin C 함량 ············································································· 46마. 무기성분 함량 ················································································ 48바. Total polyphenol 함량 ······························································· 50사. 유리 아미노산 함량 ······································································ 52아. DPPH free radical 소거능 ························································ 54자. 항균활성 ························································································ 562. 주모제조 방법에 따른 약주의 발효 적성 탐색 ·························· 59가. 효모 종류에 따른 약주의 발효 특성 ········································ 591) pH ···································································································· 592) 총산 ·································································································· 613) 환원당 함량 ···················································································· 634) Ethanol 함량 ················································································· 655) 관능검사 ·························································································· 67나. 당화제 종류에 따른 약주의 ethanol 함량 및 관능검사 ······ 693. 갈대 첨가 예비실험 결과 ································································ 71가. 갈대 부위별 및 가공별 관능검사 ·············································· 71나. 갈대 첨가 시기별 약주의 관능검사 ·········································· 734. 갈대 첨가 약주의 품질 특성 ·························································· 75가. pH ··································································································· 75나. 총산 ·································································································· 77다. 환원당 함량 ···················································································· 79라. Ethanol 함량 ·················································································· 81마. 유리당 함량 ···················································································· 83바. 유기산 함량 ···················································································· 85사. Vitamin C 함량 ············································································· 87아. 휘발성 향기성분 ·········································································· 89자. Total polyphenol 함량 ······························································· 91차. DPPH free radical 소거능 ························································ 93카. 색도 ································································································ 95타. 관능검사 ·························································································· 97Ⅳ. 요약 ····································································································· 99Ⅴ. 참고문헌 ·························································································· 103
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