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KMID : 1134820200490121366
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 12 p.1366 ~ p.1376
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Quality Characteristics of Yakju Fermented with Pretreated Nuruk
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Lee Dae-Hyoung
Seo Jae-Soon
Ha Tai-Moon
Lee Yong-Seon
Cho Chang-Hui
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Abstract
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This study examines the quality characteristics of traditional yakju prepared through reduction with pre-treated nuruk microorganisms, and activated carbon being used to reduce the off-flavor. Glucoamylase enzyme activity with nuruk extraction was determined to be 184.3 U/mL at 50°C. Nuruk microorganisms were observed to decrease with increasing extraction temperature, and were killed above 60°C. Alcohol production was not affected by the fermentation period. The activity of α-amylase decreased with the addition of potassium sorbate, and increasing amounts of potassium sorbate resulted in decreased numbers of yeast and microorganisms. In nuruk extraction, the use of CN 1 activated carbon showed higher α-amylase activity of 41.5 U/mL, compared with other activated carbons tested. Therefore, high alcohol containing Yakju was produced through fermentation, and was considered best with activated carbon. The optimum amount of CN 1 for Yakju was determined to be 100 ppm. To summarize, our results indicate that compared with the general manufacturing method, premium Yakju was produced when the nuruk was extracted at 50°C with 200 ppm of potassium sorbate, and fermented by adding 100 ppm of CN 1 activated carbon. The b-value, representing the yellowness index of Yakju, exhibited an SCNE of 0.12.
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KEYWORD
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yakju, nuruk, potassium sorbate, activated carbon
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