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KMID : 0380620160480030223
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 3 p.223 ~ p.230
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Quality Characteristics of Yakju with Nuruk Extracts
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Kang Ji-Eun
Choi Han-Seok
Kim Jae-Woon
Kim Chan-Woo
Yeo Soo-Hwan
Jeong Seok-Tae
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Abstract
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We investigated the fermentation characteristics of yakju made with nuruk extracts. Alcoholic fermentation was performed in an incubator set at 25°C for 14 days. The study results are as follows: the alcohol content of yakju made with modified nuruk (18.67%) was higher than that made with other nuruk extracts (14.80-17.50%). The pH value of this modified nuruk (4.13) was higher than that of traditional nuruk (3.70-4.00). The yakju containing modified nuruk showed the highest acidity (3.64 mL/10 mL), amino acidity (4.72 mL/10 mL), soluble solid (1.20°Bx), and color difference (39.78). The concentration of organic acids in traditional nuruks was 212.25-312.97 mg/100 mL, whereas that in modified nuruk was 295.92 mg/100 mL. Nitrogen compound concentrations in modified nuruk (2285.89 mg/L) were 2-14 times higher than that in traditional nuruk. Nitrogen compound concentration and amino acidity are the physiochemical characteristics with the highest impact on off-flavor and browning of yakju. In order to reduce these unfavorable characteristics, material with a lower protein content should be used.
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KEYWORD
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yakju, traditional nuruk, modified nuruk, extracts
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