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N9 효모를 이용한 쌀 품종별 증류 소주의 발효 특성 및 향기 성분 분석

Effect of rice cultivars on the fermentation characteristics and aroma profile of distilled soju using N9 yeast

강현호|김찬우|강지은|황인서|최지호|김보람
한국식품저장유통학회 (The Korean Society of Food Preservation)|2024.12|Food Science and Preservation|제31권 제6호|pp. 1010-1019|DOI 10.11002/fsp.2024.31.6.1010

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fermentationphysicochemical propertiesdistilled sojurice cultivarsSaccharomyces cerevisiae N9 yeast
주제분류식품과학

초록

본 연구는 N9 효모를 사용하여 쌀 품종별 증류주 술덧 및 증류식 소주의 특성을 비교하고자 하였다. 쌀 품종에 따라 발효 특성과 알코올 함량에 차이가 나타났으며, 특히 쌀 품종들 중 새미면이 고아밀로스 품종으로써 발효 효율이 낮고 알코올 함량도 다른 품종에 비해 현저히 낮아 양조용으로 적합하지 않은 특성들을 보였다. pH, 총산, 아미노산 함량은 쌀 품종 간 유사하게 나타났으나, 휘발산 함량에서는 신동진과 새미면 품종이 상대적으로 높은 함량을 나타냈다. 이는 발효 중 acetic acid의 활성화로 인해 높은 값을 나타낸 것으로 생각된다. 가용성 고형분과 환원당 함량의 결과는 발효가 원활히 이루어진 것으로 나타났으며, 유기산 함량에서는 succinic acid, citric acid, lactic acid가 주요 성분으로 검출되었다. 특히 신동진, 이루미, 미감 품종들이 높은 유기산 함량을 보여, 이와 같은 품종들이 ester 화합물 생성을 도와 증류식 소주 제조에 적합한 품종으로 나타났다. 휘발성 향기 성분 결과에서는 isoamyl alcohol이 주요 성분으로 나타났으며, 신동진 품종에서 과일향을 나타내는 ester 화합물이 가장 많이 검출되었다. 관능 평가에서는 신동진 품종으로 제조한 증류식 소주가 향과 전반적인 기호도에서 가장 높은 점수를 받았으며, 이는 ester 향기 성분이 기호성에 기여한 것으로 판단된다. 본 연구에서는 새미면 품종은 증류주 제조에 적합하지 않은 것으로 보이며, 신동진 품종은 발효 효율, 휘발성 향기 성분 생성 및 소비자 기호도에서 다른 품종에 비해 긍정적인 결과를 보여, 증류식 소주 제조에 적합하다고 사료된다.

Abstract

This study aimed to investigate the fermentation performance and quality characteristics of distilled soju produced from various rice cultivars using Saccharomyces cerevisiae N9 yeast. The rice cultivars included high-yield varieties such as Samkwang (SK, control), Shindongjin (SDJ), Baromi2 (BRM2), Guemgang-1 (GG-1), Hanareum-4 (HAR-4), Chohong (CH), Saemimyeon (SMM), Mirchal (MRC), Irumi (IRM), and Migam (MG). The fermentation results showed that the high- amylose SMM exhibited significantly lower CO2 production and alcohol content (16.57%), indicating its unsuitability for distilled soju production. The pH, total acid, and amino acid content were similar among the rice cultivars. However, volatile acid content was comparatively higher in the SDJ and SMM cultivars. Organic acid composition revealed that succinic acid, citric acid, and lactic acid were the predominant components contributing to ester compound formation. Distilled soju made from the SDJ, IRM, and MG cultivars exhibited higher organic acid levels, enhancing ester production. Sensory evaluation indicated that distilled soju made from SDJ, with the highest ethyl acetate concentration, scored the highest in aroma and overall preference. This result is likely due to the positive contribution of ester aroma compounds to the sensory profile. In contrast, SMM was found to be unsuitable for distilled soju production. The SDJ cultivar showed superior fermentation efficiency, higher volatile aroma compound formation, and greater consumer preference, making it suitable for producing distilled soju.

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