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KMID : 0380620110430040453
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 4 p.453 ~ p.457
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Quality Characteristics of Takju Produced by Adding Different Amounts of Water
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Son Hong-Seok
Park Byung-Dae
Ko Bong-Kuk
Lee Cherl-Ho
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Abstract
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The effect of the amount of water added during fermentation on the quality of takju (rice beer) was investigated. Takju was made by adding water 2-fold (A), 4-fold (B), 5-fold (C), and 6-fold (D), respectively, of the rice weight (w/w). Although the amount of takju increased in proportion to the amount of water added before fermentation, the amounts of B, C, and D were 1.17-1.19 times larger than the amount in A, and the total acidities of B, C, and D were 1.34, 1.40 and 1.46 times higher than those in A after adjusting alcohol content to 6%(v/v). Moreover, the sensory preferences for B, C, and D were higher overall than those for A, which was suggested to be due to the amount of sweet, sour, and bitter tastes as well as body in A. Different types of takju could be made by changing the amount of water added before fermentation.
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KEYWORD
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takju, water, fermentation, alcohol
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