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한국식품과학회지
→ 한국식품과학회지2017 ; 49(03): 265-273
The effect of rice nuruk prepared from rice with different degrees of milling on quality changes in yakju
도정도를 달리한 쌀누룩이 약주의 품질 변화에 미치는 영향
Jeong-Sil Choi, Soo-Hwan Yeo, Han-Seok Choi, and Seok-Tae Jeong*
Fermented Food Science Division, National Institute of Agricultural Sciences, RDA
최정실·여수환·최한석·정석태*
국립농업과학원 발효식품과
ABSTRACT
In this study, the effect of nuruk prepared from rice with different degrees of milling on the physicochemical and sensory qualities of yakju after accelerated aging was investigated. The results indicated significant differences, except for Fe and Mn contents, in the qualities of aged yakju prepared using nuruk from rice with different degrees of milling. However, the degree of milling of rice did not influence the quality of yakju, except for amino acidity and pH, which significantly decreased as the degrees of milling increased. In addition, as compared to before aging, brownness (A430) and color difference significantly increased after aging in all the treatments. The intensity of off flavor in yakju after aging made from 0% milled rice nuruk was the lowest.
KEYWORD
degrees of milling, nuruk, quality changes, yakju
한국식품과학회지 2017 Jun; 49(03): 265 - 273
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