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KMID : 1134820100390020301
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 2 p.301 ~ p.307
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Quality Characteristics of Brown Rice Takju by Different Nuruks
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Woo Seung-Mi
Shin Jin-Suk
Seong Jong-Hwan
Yeo Soo-Hwan
Choi Ji-Ho
Kim Tae-Young
Jeong Yong-Jin
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Abstract
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This study evaluates quality of Nuruk, which is a source material of Takju, collected in Daegu and Gyeongbuk and investigates fermentation characteristics of Takju made of it. Totally 7 types of Nuruk were examined and their pH and titratable acidity were 5.4~5.9 and around 0.1%, respectively. Saccharifying activity was high in D, F, G, A and E Nuruk by recording over 300 ㎎%. Lactic acid bacteria count was the highest in G Nuruk with 3.78×10? and yeast and total microbe count recorded the highest levels, 3.78×10? and 3.47×10?, respectively in B Nuruk. When quality characteristics of Takju made of each type of Nuruk were compared, alcohol content was the highest in G Nuruk by recording 19.0% and titratable acidity was 0.44~0.86% in all samples. Hunter’s color, brown color and turbidity showed different levels according to types of Nuruk and all lactic acid bacteria, yeast and total microbe counts were the highest in A and E Nuruk. For alcohol components, E and G Nuruk showed high fusel oil content levels and methanol and fusel oil contents of all samples were suitable as standards, respectively. The total organic acid content was the highest in B Nuruk at about 4,000 ㎎% and it was 2,000 ㎎% and around 1,000 ㎎% in A, E, F and G Nuruk and C and D Nuruk, respectively. The content of total free amino acid was the highest in B Nuruk at 3,676 ㎎% and it was observed to be 1,890, 1,676 and 1,531 ㎎% in G, E and C Nuruk in that order, respectively. Sensory preference of subjects in their 20s was high overall in G and C Nuruk and that of those in their 40s was high in F and C Nuruk. From all of these results, the types of Nuruk largely affected quality and components of Takju and an appropriate method to consider useful purpose is needed.
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KEYWORD
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Nuruk, brown rice, Takju, alcohol fermentation
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