허니컴방식 UV 살균기를 이용한 살균 탁주의 저장 중 품질변화

이장운(Jang-Woon Lee),정진주(Jin-Joo Jung),최은주(Eun-Ju Choi),강성태(Sung-Tae Kang) 한국식품과학회 2009 한국식품과학회지 Vol.41 No.6

탁주를 효과적으로 살균하기 위해서 110가닥의 테프론 튜브와 9개의 자외선(UV) 램프(1,335W)로 구성된 허니컴방식의 UV 살균기를 제작하고 탁주를 순환시켜 살균하여 미생물 살균효과 및 저장 중의 품질변화를 평가하였다. 허니컴방식의 UV 살균기에서 유속 2 L/min에서 4분 동안 탁주를 순환시킨 조건은, 일반세균 및 진균을 2-3 log cycle 감소시키면서 관능적으로 양호한 품질을 얻을 수 있는 최적의 살균조건으로 판단되었다. 이 조건에서 살균 처리한 탁주를 30℃에서 8일간 저장하면서 pH, 아미노태질소 함량, 환원당 함량, 산도, 그리고 일반세균수 및 진균수의 변화를 측정하였다. pH, 산도, 아미노태 질소 함량은 저장 중에 생탁주와 UV 살균탁주에서 모두 증가하는 경향을 나타낸 반면 환원당 함량은 감소하는 경향을 나타내었다. 또한 생탁주와 UV살균탁주의 L, a , b 값은 저장 중에 매우 유사한 경향을 나타내었다. 저장 중에 UV 살균탁주의 진균은 생육이 억제되었으며 일반세균은 저장 4일째에 생탁주 수준에 도달하였다. A cylindrical ultraviolet (UV) sterilization system was developed for decreasing microorganisms in takju. The takju was passed through 110 strips of honeycomb-type teflon tubing with 9 UV lamps (1,395 W) set between the teflon tubes. Thus, during passage, the takju was effectively exposed to the UV rays without loss. In terms of the overall quality aspects of the takju, the optimum sterilization condition was set for 4 min at 2 L/min. A 2-3 log cycle decrease in viable cell numbers of total bacteria and fungi was observed at this operating condition. Quality changes in the UV-sterilized takju were examined via UV irradiation of samples followed by storage at 30℃ for 8 days. To evaluate the quality changes, pH, amino nitrogen content, acidity, reducing sugar content, and viable cell numbers of total bacteria and fungi were measured. Increases in pH, acidity, and amino nitrogen content were observed in both the takju control and UV sterilized takju with increasing storage time. However, reducing sugar content was decreased in both samples. The L, a, and b values of the control takju and UV sterilized takju showed similar trends over the storage period. Viable cell numbers of fungi did not change in the control or UV sterilized takju during storage, showing approximately 10sup{8} CFU/mL and 10sup{4}-10sup{5} CFU/mL, respectively. In addition, viable cell numbers of total bacteria remained lower in the UV sterilized takju over 4 days compared to the non-sterilized takju.

쌀, 누룩, 발효 온도를 달리하여 제조한 탁주의 발효 기간 중 품질 특성

남명주 ( Myeongju Nam ),김명희 ( Myunghee Kim ) 한국급식외식위생학회 2024 급식외식위생학회지 Vol.5 No.1

Rice, nuruk, and water are the main ingredients to prepare takju, a traditional Korean liquor. Takju quality varies depending on the type of ingredients and fermentation temperature. In the current study, different combinations of nuruk (SH, JJ) and rice (glutinous rice, non-glutinous rice) were fermented at different temperatures (20, 25℃) and analyzed for quality characteristics over the fermentation period of 10 days. Regardless of the temperature, higher soluble solids (27.1~29%) were measured in the takju prepared with glutinous rice compared to non-glutinous rice. And acidity increased from 0.03% to 1.1% to all takju fermented at both 20 and 25℃, and, higher acidity was measured in the takju prepared with JJ nuruk. The color value of lightness (L) decreased from 57.9 to 23.9. Alcohol content was less than 15.5% in glutinous rice takju and less than 12.3% in non-glutinous rice takju. Total bacteria count (7~8 Log CFU/mL) and lactic acid bacteria count (4~7 Log CFU/mL) increased in different takju. However, the very high yeast count was recorded in takju prepared from SH nuruk compared to takju prepared from JJ nuruk at 0 day of fermentation. A sharp decline (84.92~98.57%) of yeast was observed just after the 1st day of fermentation which gradually reduced to lowest at 4th day of fermentation. No yeast was observed at 6th day fermentation and onwards. These results indicate that the raw materials, especially rice and nuruk, affect the physiochemical properties of takju.

회분식 고강도 광원 처리에 의한 막걸리의 품질 및 저장성에 관한 연구

김병철 ( Byeong Cheol Kim ),김보라 ( Bo Ra Kim ),김애진 ( Ae Jin Kim ),신정규 ( Jung Kue Shin ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.1

Intense pulsed light (IPL) is a new nonthermal sterilization method intended for decontamination of food using short time high frequency pulses of an intense broad spectrum light. The effects of intense pulsed light on the bactericidal and quality attributes of akju during storage were investigated. Initial total viable cells of treated Takju was 1.8- 2.7×104 CFU/mL, reducing 1-2 log cycle as compared with those of untreated Takju. When the quality changes of treated Takju were examined during storage at 4℃ and 30℃, reducing sugar contents increased in both untreated and treated Takju during storage. However, the pH remained constant or slightly decreased in both samples. Titratable acidity of untreated Takju increased rapidly as the storage time was extended, but that of treated Takju was gradually increased. Viable cells of total bacteria, lactic acid bacteria and yeast were maintained in both samples during storage at 4℃. However, the viable cells of treated Takju were simlar to those of untreated Takju after 2 days at 30℃.

회분식 고강도 광원 처리에 의한 막걸리의 품질 및 저장성에 관한 연구

김병철,김보라,김애진,신정규 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.1

광펄스 기술은 광범위한 파장의 강한 빛을 짧은 시간동안 조사하여 미생물을 사멸시킴으로서 식품을 살균하는 새로운 비가열 살균 기술로서 주목받고 있다. 본 연구에서는 막걸리를 회분식 방법으로 광펄스 처리하여 살균 효과를 살펴보고, 저장 중의 품질 변화에 대하여 살펴보았다. 광펄스 처리 후 막걸리는 처리하지 않은 막걸리에 비해 2 log cycle 정도의 생균수의 감소를 보였으며, 균수는 1.8-2.7×104 CFU/mL 정도였다. 저장 기간 중 생균수는 4oC에서는 처리구와 무처리구 모두 효모, 세균 및 젖산균의 수가 약간 감소하는 경향을 보였으며, 저장 후 4주간 큰 변화가 없었다. 그러나 30oC에서는 광펄스 처리하지 않은 막걸리의 경우 106정도 수준에서 7일간 일정하게 유지되었으며, 처리구는 2일 정도 후에 무처리구와 비슷한 생균수를 나타내었다. 저장기간 중 품질 변화를 보면 pH는 저장 온도와 상관없이 무처리구와 처리구 모두 약간 감소하는 경향을 보였으나 적정산도는 4oC에서는 일정하게 유지가 되었으나 30oC에서는 무처리구의 경우 2일 후부터 급격한 증가를 보였지만 처리한 시료의 경우에는 저장 6일 후까지 큰 증가를 보이지 않았다. 그리고 환원당의 경우에는 저장 온도에 따라 차이는 있으나 처리구와 무처리구 모두 저장기간동안 지속적으로 감소하였다. 이상의 결과로 보아 막걸리를 적절한 조건으로 광펄스 처리하였을 경우 품질변화를 최소화하고 생균수와 적정산도의 증가를 지연시킬 수 있을 것으로 생각된다. Intense pulsed light (IPL) is a new nonthermal sterilization method intended for decontamination of food using short time high frequency pulses of an intense broad spectrum light. The effects of intense pulsed light on the bactericidal and quality attributes of akju during storage were investigated. Initial total viable cells of treated Takju was 1.8-2.7×104 CFU/mL, reducing 1-2 log cycle as compared with those of untreated Takju. When the quality changes of treated Takju were examined during storage at 4oC and 30oC, reducing sugar contents increased in both untreated and treated Takju during storage. However, the pH remained constant or slightly decreased in both samples. Titratable acidity of untreated Takju increased rapidly as the storage time was extended, but that of treated Takju was gradually increased. Viable cells of total bacteria, lactic acid bacteria and yeast were maintained in both samples during storage at 4oC. However, the viable cells of treated Takju were simlar to those of untreated Takju after 2 days at 30oC.

저선량 방사선 처리가 탁주 품질특성에 미치는 영향

이윤규,탁은미,김보미나,서충원,최승환,신용섭,김선칠,Lee, Yun-Gyu,Tak, Eun-Mi,Kim, Bo-Mi-Na,Seo, Choung-Won,Choi, Seung-Hwan,Shin, Yong-Seob,Kim, Seon-Chil 대한디지털의료영상학회 2011 대한디지털의료영상학회논문지 Vol.13 No.3

This research investigated how low dose radiation affected the quality characteristics of Takju. The treatment group were the quality characteristics of control group, Takju treated by radiation of separate 4, 7, 10 Gy and sterilized Takju. We measured pH, titratable acidity, alcohol, brix, total viable cell count, Hunter's color values, sensory characteristic. As a result, We discovered there were minute changes in pH, titratable acidity, alcohol, brix, total viable cell count. Likewise, The color appeared changes on separate radiation dose. In the sensory characteristic, People's preference ranked better than average level according to priority Takju treated by 4, 7, 10 radiation. In conclusion, Low dose radiation had little effect on the quality characteristics of Takju. However, Takju received a favorable review by some people In test of taste such as after taste. So We thought, such as preservation, the research using the radiation should be continually conducted.

벌꿀을 이용한 고액분리 숙성 탁주의 주질 향상과 고형분의 조절에 따른 품질유지기간 증대

Seung Jin Jung(정승진),Tai Sun Shin(신태선),Jin Man Kim(김진만) 한국생명과학회 2012 생명과학회지 Vol.22 No.1

우리 나라 전통술인 탁주의 주질 개선을 위한 목적으로 천연성과 기능성을 가진 벌꿀을 사용하였고 저장기간의 연장을 위하여 술액의 침전물 양을 조절할 목적으로 본 연구를 진행하였다. 발효방식은 주모발효 후 3단담금 방식으로 하였고, 입국균은 Aspergillus awamori var. kawachi, 원료는 100% 백미, 알코올 발효 효모는 Saccharomyces cerevisiae를 사용하였다. 제성액의 고형분과 술액을 분리하여 벌꿀을 최종농도 5%(w/v) 첨가하여 5, 10, 15℃에서 23일간 숙성하였을 때 온도에 따른 유의한 차이는 보이지 않았으며 숙성기간 동안 알코올이 미소하게 감소했을 뿐 pH, 산도 및 총당량은 거의 일정하였다. 이와 같이 특징적인 술액의 차이는 없었지만 벌꿀숙성으로 제조한 탁주가 벌꿀 첨가 직후의 미숙성 탁주와 비교할 때 우수한 관능 테스트 결과를 보여주었다. 추가적으로 냉동 보관한 고형분을 100%, 50% 및 25% 비율로 벌꿀첨가 숙성된 술액과 혼합한 후 물을 보충하여 알코올 8%의 탁주를 제조하고 37일간 10℃에서 날짜 별로 분석하였다. pH는 모든 탁주에서 4.5~4.8 사이를 큰 차이 없이 유지하였으며 고형분 첨가량이 많을수록 효모 세포수, 산도 및 알코올 함량은 상대적으로 증가하였고 총당량은 감소함을 보여 주었다. 즉 고형분의 양이 소량일수록 탁주의 주질이 안정하였다. 결론적으로 발효 후 고액 분리하여 상층액에 벌꿀을 첨가함으로써 저온 숙성기간 동안 주질의 큰 변화를 주지 않고 관능적으로 우수한 술액을 만들 수 있었으며, 고형분의 재혼합 비율을 조절할 경우 저장기간이 증대된 탁주를 제조할 수 있을 것이다. This study was conducted to improve quality of takju where natural honey is used to control the ripening fermentation and the amount of sediment derived from takju mash. A koji was prepared using rice starch and Aspergillus awamori var. kawachii. Takju mash was prepared by alcohol fermentation with Saccharomyces cerevisiae and a 3-step addition of steamed rice. The clean part of the mash (CPM) was separated from the sediment at 5℃ and 5% (w/v) of natural honey was added and then ripened for 23 days at 5, 10, or 15℃. Temperature, pH, acidity, and total sugar content showed no significant differences, but a 0.2 percent reduction in alcohol content occurred during storage. However, CPM ripened with honey had a comparatively higher score on sensory evaluation than did immature CPM with added honey added. Takju with 8% alcohol content was prepared by mixing the water from the mixed CPM ripened with honey together with 100, 50, and 25% of the frozen sediment. Several quality characteristics of the takju were checked over 37 days of fermentation at 10℃. The pH was sustained between 4.1 and 4.3, and changes in the number of viable yeast cells, acidity, total sugar amounts, and alcohol content showed similar patterns but differences in scale. Smaller amounts of sediment affected the stability of the takju. Mixing the CPM ripened with natural honey at low temperature moderately reduced the amount of sediment in the mash and resulted in a highly flavorful takju with an extended shelf life.

Evaluation of Silicon Intake through Consumption of Takju, Soju, and Wine

이제혁,최강현,장기효 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.suppl1

The commercial and lab-brewed takju had the similar silicon (Si) contents, which were approximately 6.8and 7.7 mg/L takju, respectively. Lab-brewed takju had approximately 7.7 mg/L of Si, which was 27.9% recovery of Si in all materials for brewing. Otherwise, lab-brewed wine showed approximately 10.4 mg/L of Si, which was 67.7% recovery. The Si contents of lab-brewed wine were approximately 10.4 mg/L wine, which was approximately 135% of average Si contents of lab-brewed takju. Commercial soju contained approximately 3.99 mg/L of Si, which was 38% of Si contents of brewed wine. It was investigated that men and women ingest approximately 1,400 and 186 μg/day (average value) of Si through soju. This study will help to estimate the Si intake amount through alcoholic beverages ingestion, based on Si contents in Korean traditional wines,such as takju, soju, and wine.

강낭콩을 첨가한 탁주의 품질 특성

박상순(Sang-Soon Park),윤진아(Jin-A Yoon),김제중(Je-Jung Kim) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.4

Kidney bean was used in the brewing of Takju. The Takju formed varied the percentage of kidney bean used; that is, 0%(only rice) in T-1, 100%(only kidney bean) in T-2, 90% in T-3, 80% in T-4, 70% in T-5, 60% in T-6, and 50% in T-7. We determined the total sugar, pH, reducing sugar, alcohol production, acidity, and DPPH free radical scavenging activity of Takju. The acidic value of T-1 was above that of T-6, and the pH of T-2 was above that of T-1. Both satisfy the food code parameters (namely, below 0.5 in acidity, 3.8~4.7 in pH). The alcohol production of T-1 was above that of T-2. For 2 days of fermentation, the reducing sugar of T-1 totaled 2, down from 4.96%. After fermentation, there was not much difference from 4 to 12 days. The antioxidative effect of T-1 proved to be much better than those of the other. Thus, we can be seen that these results thus indicate that the role of kidney bean added to Takju show good antioxidative activity. From the result of sensory test, we also concluded that the taste of Takju kidney bean is very similar to that of Takju with rice.

Dealcoholization of Korean traditional rice wine, takju, combining thermal, bentonite clarification or reverse osmosis treatment

김일두,Sanjeev Kumar Dhungana,박용성,김정호,신동현 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.5

The objective of this study was to prepare low-alcoholic takju. Low-alcohol (3.06%) and dealcoholized (0.04–0.28%) takju samples were prepared by adopting bentonite clarification, heat and reverse osmosis treatments. The dealcoholization of takju, in most cases, significantly (p < 0.05) reduced the total mineral (from 505.80 to 258.61 mg/L), free amino acid (from 989.81 to 293.58 mg/mL), antioxidant potentials and total phenolic (from 345.30 to 156.30 µg GAE/mL) contents remained in the control to RO-3 (takju sample obtained from 3-time reverse osmosis and heat treatment). Similarly, the content of volatile compounds was also significantly (p < 0.05) decreased with the dealcoholization treatments. The finding of this study clearly showed that dealcoholized takju could be prepared but at the expense of reduced nutritional and antioxidant potentials. This study could be an exemplary in promoting traditional beverages in different countries by producing low or alcohol-free drinks.

전통주 저장조건에 따른 유기산 변화연구

최규일,김현정,김호진,김효린,김동호,안종성,손영규,송인호 한국식품위생안전성학회 2012 한국식품위생안전성학회지 Vol.27 No.2

This study was conducted to investigate of changes for organic acids in takju during storage conditions. Two types of takju, unsterilized and sterilized, were used. Acetic acid, citric acid, lactic acid, malic acid and succinic acid were detected in sample. Residues of malic acid was not detected after 7 days storage in room temperature(25oC). In contrast to lactic acid was increased by times after storage. Acetic acid concentrations was gradually increased in room temperature but was not changed in cold temperature(4oC). After storage for 10 days, the organic acid residues lactic acid > citric acid > succinic acid > malic acid > acetic acid in unsterilized takju. Compared to unsterilized sample, organic acid residues in sterilized sample was not significantly changed. Consequently, organic acids residues mainly affected by sterilization.