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Effect of heat-treated Nuruk on the quality characteristics of aged Yakju

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Abstract

Long-term aging of Yakju, a traditional Korean liquor made of rice and Nuruk (a fermentation agent), causes browning and odor and flavor development. This study investigated the effects of heat-treated Nuruk (50–80 °C, 30 min) on Yakju quality. The saccharogenic powers and glucoamylase, α-amylase, and carboxypeptidase activities were similar in non-heat-treated Nuruk and that treated at 50 °C. However, acidic protease and alcohol dehydrogenase decreased above 50 °C. The content of nitrogen-containing compounds was inversely proportional to the heat-treatment temperature. Compounds that cause off-flavors decreased at 50–60 °C, but increased at 70–80 °C, whereas compounds that provide fragrance increased at 50–60 °C. Sensory evaluation indicated that bad taste attributes were higher in Yakju produced using non-heat-treated Nuruk. Therefore, heat treatment of Nuruk at 50 °C can be adopted as a method for improving Yakju quality, as enzymatic activities that affect color, aroma, and taste are regulated.

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Acknowledgements

This work was carried out with the support of the Research Program for Agricultural Science and Technology Development (Project No. PJ012594), Rural Development Administration, Republic of Korea.

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Authors and Affiliations

  1. Food and Nutrition Division, National Institute of Agricultural Sciences, RDA, 166, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do, 55365, Republic of Korea

    Ji-Eun Kang

  2. Fermented and Processed Food Science Division, National Institute of Agricultural Sciences, RDA, 166, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do, 55365, Republic of Korea

    Chan-Woo Kim, Soo-Hwan Yeo, Seok-Tae Jeong & Han-Seok Choi

  3. Department of Food Science and Technology, Chonbuk National University, Jeonju, 54896, Republic of Korea

    Yong-Suk Kim

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  1. Ji-Eun Kang
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  2. Chan-Woo Kim
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  3. Soo-Hwan Yeo
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Correspondence to Han-Seok Choi.

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Kang, JE., Kim, CW., Yeo, SH. et al. Effect of heat-treated Nuruk on the quality characteristics of aged Yakju. Food Sci Biotechnol 27, 715–724 (2018). https://doi.org/10.1007/s10068-018-0306-4

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  • DOI: https://doi.org/10.1007/s10068-018-0306-4

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