|
KMID : 0380620140460010025
|
|
Korean Journal of Food Science and Technology
2014 Volume.46 No. 1 p.25 ~ p.32
|
|
|
The Qualities of Liquor Distilled from Ipguk (koji) or Nuruk under Reduced or Atmospheric Pressure
|
|
Lee Dae-Hyoung
Cho Chang-Hui
Park In-Tae
Kim Hee-Dong
Kim Jae-Ho
Ahn Byung-Hak
|
|
|
Abstract
|
|
|
|
This study aimed to analyze the general ingredients and volatile compounds of ipguk (koji) and nuruk soju distilled under reduced pressure (RP) or atmospheric pressure (AP) conditions. After the secondary brewing process, soju made using ipguk had a final fermentation alcohol content of 18.0±0.6%, whereas soju made using nuruk reached 14.3±1.7%. The level of succinic acid was the highest in ipguk soju (7,685.33±34.97 ppm), but nuruk soju also showed a high level of succinic acid (5,945.79±76.30 ppm) after its final fermentation. In an analysis of fusel alcohol content, the level of n-propanol in ipguk soju (389.10-397.27 ppm) was similar under different RP (50 cm Hg and 60 cm Hg) and AP conditions (80°C and 90°C). Under RP and AP conditions, the isoamyl alcohol/isobutanol (A/B) ratio was similar, ranging from 1.32-1.35. In ipguk soju distilled under RP conditions of 50 cm Hg and 60 cm Hg, the amount of the toxic component, acetaldehyde, was 8.59 and 9.27 ppm, respectively. Under AP conditions, the amount of acetaldehyde in ipguk soju distilled at 80 and 90oC was 9.80 and 10.63 ppm, respectively, indicating that the amount of acetaldehyde did not differ depending on the distilling method used. These results suggest that the liquor distilled from the mash produced using ipguk under RP conditions may be of a higher quality.
|
|
|
KEYWORD
|
|
|
distilled soju, ipguk, nuruk, reduced pressure, atmospheric pressure
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|