Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Makgeolli and Nuruk Grain Inoculated with Aspergillus oryzae N041

황국균(Aspergillus oryzae N041)을 이용한 곡류 낱알누룩 제조 및 막걸리의 품질특성

  • Baek, Seong-Yeol (Fermentation & Food Processing Division, Department of Agro-Food Resource, NAAS, RDA) ;
  • Kim, Joo-Yeon (Fermentation & Food Processing Division, Department of Agro-Food Resource, NAAS, RDA) ;
  • Yun, Hye-Ju (Fermentation & Food Processing Division, Department of Agro-Food Resource, NAAS, RDA) ;
  • Choi, Ji-Ho (Fermentation & Food Processing Division, Department of Agro-Food Resource, NAAS, RDA) ;
  • Choi, Han-Seok (Fermentation & Food Processing Division, Department of Agro-Food Resource, NAAS, RDA) ;
  • Jeong, Seok-Tae (Fermentation & Food Processing Division, Department of Agro-Food Resource, NAAS, RDA) ;
  • Yeo, Soo-Hwan (Fermentation & Food Processing Division, Department of Agro-Food Resource, NAAS, RDA)
  • 백성열 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 김주연 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 윤혜주 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 최지호 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 최한석 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 정석태 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과)
  • Received : 2011.10.10
  • Accepted : 2011.12.27
  • Published : 2011.12.31
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Abstract

This study was investigated the quality characteristics of Makgeolli containing different types of Nuruk grain inoculated with A. oryzae N041. In an analysis of the quality characteristics of four types of Nuruk grain, mung beans Nuruk grain had higher acidity, amino acidity and saccharogenic power than rice Nuruk grain. In an analysis of four types of brewed Nuruk grain, mung beans Nuruk grain had the highest sugar and reducing sugar contents. On the other hand, mung beans Nuruk grain had the lowest alcohol content. Citric acid, malic acid and succinic acid have been identified as the major organic acids in Makgeolli. The amounts of organic acids were 1,748.5 mg% in rice Nuruk grain, 1,553.9 mg% in mung beans Nuruk grain, 1,003.2 mg% in barley Nuruk grain and 940.8 mg% in adlay Nuruk grain. In particular, Makgeolli brewed with mung beans Nuruk grain had the highest content of the organic acids, which is expected to deepen its flavor.

전통누룩에서 분리한 A. oryzae N041 균주를 서로 다른 4종류의 곡물에 접종하여 낱알누룩을 제조하였고, 이를 이용하여 빚은 막걸리의 품질특성을 조사하였다. 곡물별 낱알 누룩의 품질특성을 분석한 결과, 쌀 낱알누룩보다 녹두 낱알누룩에서 산도와 아미노산도, 당화력이 높게 나타났다. 제조한 곡물별로 막걸리를 빚어 양조적성을 분석한 결과, 녹두 낱알누룩이 타 곡물 낱알누룩보다 당도와 환원당 함량이 높았으며, 반면 알코올 함량은 낮게 나타났다. 술덧의 유기산은 citric acid, malic acid, succinic acid 등의 주요한 유기산이 확인되었으며, 전체 유기산의 총량은 쌀(1,748.5 mg%), 녹두(1,551.2 mg%), 보리(1,003.2 mg%), 율무(940.8 mg%) 순으로 유기산 생성량이 많았다. 특히, 녹두 낱알누룩으로 빚은 막걸리는 아미노산도와 유기산 함량이 높아 소비자가 마시기 쉬운 감칠맛과 녹두가 가지는 깊은 풍미를 가질 것으로 기대된다.

Keywords

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