표제지
목차
I. 서론 10
II. 재료 및 방법 16
1. 실험재료 16
2. 실험방법 16
1) 이화학적 분석 16
2) 유기산 및 유리당 분석 17
3) Acanthoside-D 분석 17
4) 유리아미노산 분석 17
5) 향기성분 측정 18
6) 지리오갈피의 발효주 제조 18
7) 지리오갈피 발효주의 숙성 19
III. 결과 및 고찰 21
1. 지리오갈피의 성분 분석 21
1) 수분 21
2) 조지방 21
3) 조단백 22
4) 조회분 26
5) 조섬유 26
6) 환원당 26
7) 총산 26
8) pH 측정 31
9) 색도 측정 31
10) 유기산 31
11) 유리당 35
12) Acanthoside-D 측정 37
13) 유리아미노산 39
14) 향기 성분 39
2. 지리오갈피 발효주의 제조 42
1) 발효주 제조의 최적조건 42
2) 발효주의 숙성 50
IV. 요약 66
V. 참고문헌 69
VI. Abstract 79
감사의 글 82
List of Table
Table 1. The Hunter color degree of the root, stem and fruit extracts of A. chilsanensis 33
Table 2. Organic acid content in the root, stem and fruit of the A. chilsanensis 34
Table 3. Free amino acid content in the root, stem and fruit of the A. chilsanensis 40
Table 4. Aroma component in the root, stem and fruit of the A. chilsanensis 41
Table 5. Organic acid content in the aged liquor of A. chilsanensis 57
Table 6. Free sugar content in the aged liquor of A. chilsanensis 59
Table 7. The Hunter color degree of the aged liquor made from the root, stem and fruit of A. chilsanensis 60
Table 8. Free amino acid content in the aged liquors of A. chilsanensis 63
Table 9. Aroma component in the aged liquor of A. chilsanensis 64
Table 10. Sensory evaluation of the aged liquor of A. chilsanensis 65
Fig.1. Manufacturing process of the fermented liquor using the A. chilsanensis 20
Fig.2. Moisture content in the root, stem and fruit of the A. chilsanensis 23
Fig.3. Crude fat content in the root, stem and fruit of the A chilsanensis 24
Fig.4. Crude protein content in the root, stem and fruit of the A. chilsanensis 25
Fig.5. Crude ash content in the root, stem and fruit of the A. chilsanensis 27
Fig.6. Crude fiber content in the root, stem and fruit of the A. chilsanensis 28
Fig.7. Reducing sugar content in the root, stem and fruit of the A. chilsanensis 29
Fig.8. Total acid content in the root, stem and fruit of the A. chilsanensis 30
Fig.9. pH of the root, stem and fruit of A. chilsanensis 32
Fig.10. Free sugar content in the root, stem and fruit of the A. chilsanensis 36
Fig.11. Acanthoside-D content in the root, stem and fruit of the A. chilsanensis 38
Fig.12. Ethanol content of the korean traditional fermented liquor 43
Fig.13. The effects of fermentation temperature and time on the ethanol production 44
Fig.14. The effects of the amount of Nuruk on the ethanol production 46
Fig.15. The effects of the amount of A. chilsanensis on ethanol production 47
Fig.16. The effects of the amount of A. chilsanensis on acanthoside-D production 49
Fig.17. The changes of ethanol concentration by ripening temperature and time 51
Fig.18. The changes of reducing sugar concentration by ripening temperature and time 52
Fig.19. The changes of total acid concentration by ripening temperature and time 54
Fig.20. The changes of pH by ripening temperature and time 56
Fig.21. The aged liquors made from the root, stem and fruit of A. chilsanensis 61