지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.30 No.5(Wn.166)
- 발행연도
- 2024.5
- 수록면
- 43 - 53 (11page)
- DOI
- 10.20878/cshr.2024.30.5.005
이용수
초록· 키워드
오류제보하기
This study aimed to investigate the quality and flavor characteristics of Cheongmyeongju according to the type of Nuruk. Alcohol, sugar content, pH, and total acid of Cheongmyeongju prepared according to rice Nuruk, Hyangmijugok (rice+mungbean), and Mungbean Nuruk showed significant differences (p<0.001). Only glucose was detected as a free sugar, and there was a significant difference (p<0.001) depending on the Nuruk. Four types of organic acids were found in Rice Nuruk, and two types were found in Hyangmijugok (rice+mungbean) and Mungbean Nuruk, all of which showed significant differences (p<0.001). Free amino acids showed significant differences (p<0.001) depending on the type of Nuruk. The taste components through the electronic tongue showed differences in sourness, sweetness, saltiness, umami, and bitterness depending on the type of Nuruk. Fragrance components through the electronic nose were classified according to the rice and mung bean Nuruk raw materials based on the main component. In addition, volatile components were divided into eight retention times and peak areas. The results of analyzing the scent components expressed over time from 20 seconds to 90 seconds showed chocolate scent, caramelized sweet scent, sour scent, apple scent, aromatic scent, melon scent, and coconut scent. It was confirmed that the scent was sequentially expressed as sweet, sour, and later fruit and aromatic scents. It is believed that the research results can be used as data to secure the diversity of traditional liquor.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 결론
REFERENCES
참고문헌 (29)
참고문헌 신청
Bae, S. M., Lee, Y. H., Kang, S. A., Cheong, C., & Lee, M. K. (2008). Effects of traditional Nuruk ratio and yeast on the fermentation and quality of Yakju. Journal of the East Asian Society of Dietary Life, 18(1), 41-48.
Baek, S. Y., Kim, J. Y., Yun, H. J., Choi, J. H., Choi, H. S., Jeong, S. T., & Yeo, S. H. (2011). Quality characteristics of Makgeolli and Nuruk grain inoculated with Aspergillus oryzae N041. Journal of the East Asian Society of Dietary Life, 21(6), 877-881.
Bang, B. H., Jeong, E. J., Kang, H., Rhee, M. S., Yi, D. H., & Paik, J. K. (2017). Effects of fining treatments on color and clearness of apple wine. Journal of The Korean Society of Food Science and Nutrition, 46(3), 368-373.
Cho, E. Y., & Yoon, H. H. (2023). Quality characteristics of rice beverage saccharified by dry Nuruk (Aspergillus oryzae). Culinary Science and Hospitality Research, 29(12), 70-80,
Choi, J. H., Jeon, J. A., Jung, S. T., Park, J. H., Park, S. Y., Lee, C. H., ... & Yeo, S. H. (2011). Quality characteristics of Seoktanju fermented by using different commercial Nuruks. Microbiology and Biotechnology Letters, 39(1), 56-62.
Baek, S. Y., Kim, J. Y., Yun, H. J., Choi, J. H., Choi, H. S., Jeong, S. T., & Yeo, S. H. (2011). Quality characteristics of Makgeolli and Nuruk grain inoculated with Aspergillus oryzae N041. Journal of the East Asian Society of Dietary Life, 21(6), 877-881.
Bang, B. H., Jeong, E. J., Kang, H., Rhee, M. S., Yi, D. H., & Paik, J. K. (2017). Effects of fining treatments on color and clearness of apple wine. Journal of The Korean Society of Food Science and Nutrition, 46(3), 368-373.
Cho, E. Y., & Yoon, H. H. (2023). Quality characteristics of rice beverage saccharified by dry Nuruk (Aspergillus oryzae). Culinary Science and Hospitality Research, 29(12), 70-80,
Choi, J. H., Jeon, J. A., Jung, S. T., Park, J. H., Park, S. Y., Lee, C. H., ... & Yeo, S. H. (2011). Quality characteristics of Seoktanju fermented by using different commercial Nuruks. Microbiology and Biotechnology Letters, 39(1), 56-62.
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