한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제32권7호
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  • Pages.1066-1070
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  • 2003
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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보리 입국과 두류 첨가가 전통주의 품질과 혈전용해활성에 미치는 영향

Effects of Barley Koji and Legumes on the Quality and Fibrinolytic Activity of Korean Traditional Rice Wine

  • 김재호 (배재대학교 유전공학과ㆍ바이오의약연구센터) ;
  • 이주현 (배재대학교 유전공학과ㆍ바이오의약연구센터) ;
  • 김형종 (배재대학교 유전공학과ㆍ바이오의약연구센터) ;
  • 최신양 (한국식품개발연구원ㆍ바이오그린 21사업 식품연구단) ;
  • 이종수 (배재대학교 유전공학과ㆍ바이오의약연구센터)
  • 발행 : 2003.10.01
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초록

혈전용해 효과를 가진 전통주를 개발하기 위하여 우선 혈전용해 활성이 있다고 확인된 몇 가지 곡류를 이용하여 입국들을 만들어 이들의 알콜 발효특성을 조사하였고 선정된 입국과 각종 두류 분말 및 기호성 음료 재료들을 술덧에 첨가하여 전통주를 제조한 후 품질 특성과 혈전용해 활성 등을 조사하였다. 보리 입국을 이용하여 전통주를 제조하였을 때 에탄올 생성량은 16.8%로 시판 입국으로 제조한 전통주(15.6%)보다 높았고 혈전용해 활성도 20.0 U로 제일 높았다. 또한 보리입국을 10% 첨가한 술덧에 녹두가루를 50% 첨가하고 대추를 3% 첨가하여 3$0^{\circ}C$에서 10일간 발효시켰을 때 혈전용해 활성이 26.0 U로 증가하였고 맛과 향도 우수하였다.

Effects of cereal kojis and legumes on alcohol fermentation and fibrinolytic activities of Korean traditional wines were investigated. The Korean traditional wine which was brewed by addition of 10% barley koji into the mash showed the greatest fibrinolytic activity of 20.0 U and good ethanol productivity (16.8%). The fibrinolytic activity was increased up to 26.0 U by addition of 50% of mungbean and its acceptability were improved by addition of jujube (3%) into the mash.

키워드

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피인용 문헌

  1. Screening of FunctionalRhizopus stoloniferfor Alcohol Fermentation and Production of High Quality Korean Traditional Rice Wine vol.38, pp.2, 2010, https://doi.org/10.4489/MYCO.2010.38.2.122
  2. Physiological Functionality of Nuruk, Makgeolli and Cheonggukjang Made with Fungi and Bacteria isolated from Korean Traditional Fermented Foods vol.40, pp.3, 2012, https://doi.org/10.4489/KJM.2012.40.3.164
  3. The Qualities of Liquor Distilled from Ipguk (koji) or Nuruk under Reduced or Atmospheric Pressure vol.46, pp.1, 2014, https://doi.org/10.9721/KJFST.2014.46.1.25
  4. Evaluation of Rheological and Functional Properties of Roasted Soybean Flour and Mixed Cereals Fermented by Bacillus sp. vol.40, pp.3, 2011, https://doi.org/10.3746/jkfn.2011.40.3.450
  5. 시판 막걸리의 이화학적 특성과 젖산균 함량 및 생리기능성 vol.40, pp.4, 2003, https://doi.org/10.4014/kjmb.1207.07006