|
KMID : 0665220040170020199
|
|
Korean Journal of Food and Nutrition
2004 Volume.17 No. 2 p.199 ~ p.205
|
|
|
Studies on Korean Takju using the By-Product of Rice Milling
|
|
|
|
|
Abstract
|
|
|
|
The quality characteristics of traditional Korean Takju fermented with discolored, broken, and milled rice were evaluated. Initial pH of medium and culure temperature for the alcohol fermentation were 4.2 and 26^{circ}C, respectively. After 5 days of cultivation, final pH and temperature were 4.0 and 23.5^{circ}C. The alcohol contents in fermentation of discolored and broken rice was about 18.0％ and that of milled rice was 18.7％. The content of succinic acid was highest in organic acid components of products fermented three materials respectively. The major volatiles were 3-methyl-1-butanol, 2-methyl-1-propanol, n-propanol and ethyl acetate. In free amino acid composition of mashes, alanine retained more than 1000 mg％. Free sugars contained in mashes such as glucose, fructose, sucrose, maltose were also analysed by HPLC. Results of sensory evaluation in taste, aroma, color were showed good score above 4.3.
|
|
|
KEYWORD
|
|
|
Korean Takju, alcohol fermentation, mash, by-product of rice milling
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|