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KMID : 0665420220370060555
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Korean Journal of Food Culture
2022 Volume.37 No. 6 p.555 ~ p.563
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Quality Characteristics of Distilled Soju with Different Pretreatment of Rice
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Lee Seung-Eun
Kang Ji-Eun
Lim Bo-Ra
Kang Heui-Yun
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Abstract
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The purpose of this study was to confirm the quality characteristics of distilled soju with different rice pretreatmentprocesses. The non-steamed fermentation method is a technology that uses starch to produce saccharification and alcoholwithout going through the steaming of raw materials. It has advantages such as reduction of manpower and cost, preventionof nutrient loss, and minimization of waste water. In this study, rice used were non-steamed and pulverized 'Baromi2', nonsteamedand steamed ‘Samgwang’, and puffed rice. As the fermenting agent, koji, modified nuruk, N9 yeast, and purifiedenzyme were used, and lactic acid was added to prevent contamination during fermentation. The amount of water was300% in total, and after the first watering, 5 days after fermentation, the second watering was carried out. As a result of thestudy, it was confirmed that the non-steamed fermentation method using ‘Baromi’ was superior to the existing fermentationmethod in terms of temperature during fermentation, final alcohol content, soluble solids, and pH. By expanding the stabilityof the production technology of non-steamed fermentation technology, product quality improvement can be expected.
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KEYWORD
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Non-steamed fermentation, korean traditional alcohol, distilled soju
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