|
KMID : 1134820080370060784
|
|
Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 6 p.784 ~ p.791
|
|
|
A Study on the Qualitative Properties of Traditional Sake Using Allbanggae
|
|
Cheong Chul
Lee In-Sook
Lee Si-Kyung
Kang Soon-Ah
|
|
|
Abstract
|
|
|
|
A new sake fermented using a mixture of Aspergillus sp., Rhizopus sp. and yeast (Saccharomyces cerevisiae) containing allbanggae was developed in this study. The effects of the allbanggae contents (0～50%) in the sake on the qualitative and sensory properties and flavor components were investigated. The fermentation with allbanggae, especially in sake containing 10% allbanggae, showed the highest level of alcohol (15.3～16.4%), whereas the amount of alcohol decreased with increasing allbanggae contents. Amino acidity in sake containing 10% and 20% allbanggae indicated the highest levels (0.90～1.20%). In addition, it was observed that the sake containing 10% allbanggae showed the smallest level of reducing sugars, which were increased with increasing allbanggae ratio. Furthermore, various organic acids in the sake were detected such as citric, succinic, malic and acetic acids, among which the acetic acid showed the highest amount (160.3±8.0～253.3±20.3 ㎎/100 mL). The major amino acids detected in the sakes were alanine, proline, histidine, phenylalanine, lysine and glutamic acid. The sake containing 20% allbanggae indicated the highest amino acids amount among the allbanggae ratios. Based on these results, it was concluded that the sake containing 20% allbanggae could be successfully commercialized.
|
|
|
KEYWORD
|
|
|
allbanggae, sake, fermentation, alcohol, amino acids
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|