Earticle

초록

영어

Samhaeju is a traditional Korean noble rice wine, in which its processing is performed at low temperatures foran extended fermentation time and with three brewing steps. In this study, Samhaeju was prepared by different brewingmethods that were modified from the method in the literature. Chemical composition of samples were determined toevaluate the quality of the Samhaeju. The Samhaeju was analyzed for pH, total acids, amino nitrogen, Hunter color values,free sugars, organic acids, and volatile components. Before the addition of the second and third mashing, pH values haddecreased slightly and total acids had rapidly increased. Free sugar and amino nitrogen contents were high in final product.After addition of the third mashing as the advanced step, a dilution effect was shown. Glucose (A: 0.77-7.0%, B: 0.77-3.81%) was a major free sugar, and lactic acid (A: 0-2,840mg%, B: 0-3,375mg%) was a major organic acid during theentire period of fermentation. Based on principal component analysis of electronic nose data for the components, the stagesof Samhaeju fermentation were primarily separated along the first principal component (PC, proportion : 98.67%). The firstPC component (PC1) was moved from negative value(-6.16) to positive value(9.00) with increasing fermentation time. Thechange patterns for pH and total acid during the fermentation period were similar to those of PC1 from the data obtainedby electronic nose based on mass spectrometry.

목차

Abstract
 서 론
 재료 및 방법
 결과 및 고찰
 요 약
 문 헌

키워드

저자

• 임채란 [ Chae-Lan Lim | 서울여자대학교 식품공학과(Department of Food Science and Technology, Seoul Women’s University) ]
• 손희진 [ Hee-Jin Son | 서울여자대학교 식품공학과(Department of Food Science and Technology, Seoul Women’s University) ]
• 홍은정 [ Eun Jeung Hong | 서울여자대학교 식품공학과(Department of Food Science and Technology, Seoul Women’s University) ]
• 한기영 [ Kee Young Han | 서울여자대학교 식품공학과(Department of Food Science and Technology, Seoul Women’s University) ]
• 최진영 [ Jin Young Choi | 한북대학교 식품영양학과(Department of Food and Nutritional Sciences, Hanbuk University) ]
• 조인영 [ In-Young Cho | (주)국순당 부설 연구소(Kooksoondang Brewery Co., Ltd.) ]
• 김계원 [ Gye-Won Kim | (주)국순당 부설 연구소(Kooksoondang Brewery Co., Ltd.) ]
• 노봉수 [ Bong-Soo Noh | 서울여자대학교 식품공학과(Department of Food Science and Technology, Seoul Women’s University) ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664