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KMID : 0613820120220010080
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Journal of Life Science
2012 Volume.22 No. 1 p.80 ~ p.86
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Improvement of Takju Quality by a Ripening-Fermentation Process Using Honey and Extension of Shelf Life by Control of Takju Mash Sediment
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Jung Seung-Jin
Shin Tai-Sun
Kim Jin-Man
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Abstract
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This study was conducted to improve quality of takju where natural honey is used to control the ripening fermentation and the amount of sediment derived from takju mash. A koji was prepared using rice starch and Aspergillus awamori var. kawachii. Takju mash was prepared by alcohol fermentation with Saccharomyces cerevisiae and a 3-step addition of steamed rice. The clean part of the mash (CPM) was separated from the sediment at 5℃ and 5% (w/v) of natural honey was added and then ripened for 23 days at 5, 10, or 15℃. Temperature, pH, acidity, and total sugar content showed no significant differences, but a 0.2 percent reduction in alcohol content occurred during storage. However, CPM ripened with honey had a comparatively higher score on sensory evaluation than did immature CPM with added honey added. Takju with 8% alcohol content was prepared by mixing the water from the mixed CPM ripened with honey together with 100, 50, and 25% of the frozen sediment. Several quality characteristics of the takju were checked over 37 days of fermentation at 10℃. The pH was sustained between 4.1 and 4.3, and changes in the number of viable yeast cells, acidity, total sugar amounts, and alcohol content showed similar patterns but differences in scale. Smaller amounts of sediment affected the stability of the takju. Mixing the CPM ripened with natural honey at low temperature moderately reduced the amount of sediment in the mash and resulted in a highly flavorful takju with an extended shelf life.
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KEYWORD
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Takju, honey, ripening-fermentation, shelf-life
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