Quality Characteristics of Rice Makgeolli Prepared by Mashing Types

Abstract

Six different mashing types ((A) koji+purified enzyme, (B) koji+crude enzyme, (C) koji+nuruk, (D) koji+purified enzyme+nuruk, (E) koji+crude enzyme+nuruk, (F) purified enzyme+nuruk) had been established, according to fermentation agents and a mixing rate of rice makgeolli, in this study. The alcohol content was the highest in the mashing type (C), which was 13.6%, followed by (D) 13.5%, (A) 13.1%, (B) 12.9%, (E) 12.7% and (F) 12.1%. The reducing sugar content of (A) was the highest with 401.6 mg% and those of (B), (C), (D) and (F) were between 337.3-380.9 mg%. The alcohol components were found and tended to increase during the fermentation. The oligo-saccharides content was the highest in (D) with 1251.3 mg%, which was followed by (E) 1,219.2 mg%, (C) 1,141.4 mg%, (A) 1,049.9 mg% and 973.8 mg% in (B). The total free amino acid was highest in (B) with 781.4 mg% and followed by (C) 703.2 mg%, (D) 702.6 mg%, (E) 678.7 mg%, (A) 630.4 mg% and (F) 328.7 mg% in order. There were 16 different types of volatile flavor components, in the mashing types (A) and (B), in addition to 15 different types of those in type (C), as well as 14 different types of those in (D), (E) and (F). There were significant differences in the overall preference between the type (A) and (C). Keywords 휘발성 향기성분막걸리 술덧의 휘발성 향기성분은 SPME(solid phase microextraction) 방법을 이용하여 분석하였다. 휘발성분 포집을 위해서 carboxen/polydimethylsiloxane(CAR/PDMS, 75 µm thickness)의 SPME fiber(Supelco, Bellefonte, PA, USA)를 사용하여 휘발성분 을 흡착시켰다. 휘발성 성분을 흡착하기 전 fiber는 GC(gas chromatograph, Agillent Methanol, acetaldehyde 및 fusel oil 분석 담금유형별 쌀 막걸리 술덧의 발효 과정 중 methanol, acetaldehyde 및 fusel oil 성분 변화를 조사한 결과는 Table 3과 같다. Fusel oil 성분으로는 1-propanol, 2-methyl-1-propanol 및 iso-amy-

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Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining

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