「임원십육지」의 조리법에 기초하여 재현한 건락의 대사체 분석과 관능평가

Kunrak, a type of Korea traditional cheese, is made using Tarak, a yogurt produced with makgeolli as the fermentationsource. Kunrak is produced by removing whey from Tarak, followed by drying process for safe storage and consumptionover a longer period. In this study, we produced kunrak based on the method described in「Imwonsibyukji」. PreparedKunrak was ripening for 96 hours at 20, 30, and 40oC. In order to study characteristics of Kunrak, physiochemical properties(pH, acidity, water contents) and contents of metabolites (organic acids, sugars, amino acids, and fatty acids) were analyzed. During ripening, water contents decreased. The main organic acids in Kunrak were citric acid and lactic acid, and the mainfree sugar was lactose. Main amino acids were glutamate and phenylalanine, and main fatty acid was saturated capric acid. At later ripening, all metabolites increased immediately after preparation. The sensory evaluation score of overall preferencewas highest for Kunrak, which was ripening at 40oC for 96 hours. This study was aimed to assay metabolites of Kunrakunder various ripening conditions. The results provide basic data to produce conditions for standardized manufacturing ofKunrak.