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KMID : 1134820150440060928
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 6 p.928 ~ p.934
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Reduction of Nuruk Flavor in Korean Rice-Distilled Liquor Using SumizymeTM
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Kwak Han-Sub
Kim Mi-Sook
Lee Young-Seung
Eom Tae-Kil
Seo Yoo-Jin
Shim Hyoung-Seok
Ha Sang-Hyoung
Yoon Ok-Hyun
Jeong Yoon-Hwa
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Abstract
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The objective of this study was to reduce Nuruk flavor in Korean rice-distilled liquor using different ratios of SumizymeTM and Nuruk. After 9 days of fermentation at 28°C, alcohol contents and pH were 16.0∼17.1% and 3.82∼4.16, respectively. An increased ratio of SumizymeTM decreased alcohol content while increased pH of the mash. In alcohol contents, there were no significant differences up to 30% substitution of Nuruk to SumizymeTM. A descriptive analysis was conducted with trained panelists for determining the intensity of Nuruk flavor. The intensities of Nuruk flavor in mashes and distilled liquors brewed by traditional Nuruk, cultured Nuruk, and a mixture of 30% SumizymeTM and 70% cultured Nuruk were evaluated. The mash and distilled liquor prepared using a mixture of 30% SumizymeTM and 70% cultured Nuruk showed significantly lower intensities of Nuruk flavor when compared with those of mashes and distilled liquors produced by the traditional and cultured Nuruk.
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KEYWORD
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Nuruk, distillation, distilled liquor, yeast flavor, alcoholic beverage
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