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KMID : 0380919960250010157
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 1 p.157 ~ p.162
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Takju Brewing by Combined Use of Rhizopus japonicus - Nuruk and Aspergilus oryzae - Nuruk
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So Myung-Hwan
Lee Jae-Woo
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Abstract
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Takju is a Korean turbid rice wine brewed with nuruk which is the source of enzymes and microorganisms for brewing. To evaluate the effects of combination ratio of two wheat flour nuruks(Aspergillus oryzae-nuruk and Rhizopus japonicus-nuruk), on the quality of takjus seven kinds of takju samples were brewed with different combination ratio of the two nuruks, and then physicochemical and sensory characteristics of the takjus were compared. When the ratio of R. japonicusnuruk was high, acidity and free sugar were high as well as the contents of suspended solid and the stability of suspension state. However, when the ratio of A. oryzae-nuruk was high, acidity and free sugar were low as well as the contents of suspended solid and the stability of suspension state. When R. japonicus-nuruk and A. oryzae-nuruk were used in combination of 2 : 1~5 : 1 of ratio, the amounts of screened residue were considerably decreased, and amino acid contents and sensory scores were significantly increased. Judging from overall characteristics of takju, R. japonicus-nuruk was preferred to A. oryzae-nuruk when they were used singly, but when R. japonicus-nuruk was used in combination with A. oryzae-nuruk, the overall quality of takju was further improved, and the optimum combination ratio of the two nuruks was approximately 1 : 5.
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KEYWORD
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takju, rice wine, Aspergilus oryzas, Rhizopus japonicus
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