Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Characteristics of $Gammakgeolli$ Added with Processed Forms of Persimmon

첨가하는 감의 가공형태에 따른 감막걸리 품질특성

  • Im, Chae-Yun (Department of Food Science & Nutrition, Kyungpook National University) ;
  • Jeong, Seok-Tae (Fermentation & Food Processing Division, National Academy of Agricultural Sience, RDA) ;
  • Choi, Han-Seok (Fermentation & Food Processing Division, National Academy of Agricultural Sience, RDA) ;
  • Choi, Ji-Ho (Fermentation & Food Processing Division, National Academy of Agricultural Sience, RDA) ;
  • Yeo, Soo-Hwan (Fermentation & Food Processing Division, National Academy of Agricultural Sience, RDA) ;
  • Kang, Woo-Won (Department of Food Science & Nutrition, Kyungpook National University)
  • 임채윤 (경북대학교 식품영양학과) ;
  • 정석태 (국립농업과학원 발효이용과) ;
  • 최한석 (국립농업과학원 발효이용과) ;
  • 최지호 (국립농업과학원 발효이용과) ;
  • 여수환 (국립농업과학원 발효이용과) ;
  • 강우원 (경북대학교 식품영양학과)
  • Received : 2011.09.10
  • Accepted : 2012.01.20
  • Published : 2012.02.28
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Abstract

To investigate the characteristics of $Gammakgeolli$ to which processed forms of persimmon were added, $Gokkam$, $Gammalaengi$, whole powder, peel powder, and paste were used as various processed forms. The moisture, total polyphenol, and soluble-solid contents of the persimmon used for making $Gammakgeolli$ showed a big difference according to the processed form of persimmon, and influenced the total polyphenol and alcohol contents of the $Gammakgeolli$. The pH and total acid of the $Gammakgeolli$, which were 3.7~4.1 and 0.20~0.29% (w/v), respectively, were similar to those of commercial $Makgeolli$. The amino acidity increased on the fifth day after fermentation from that on the third day, and showed relatively high levels in the whole power, peel power, and paste. The volatile-acid contents of the $Gammakgeolli$s were within the range of 80~100 ppm and showed the highest level in the persimmon-paste-treated sample. Among the major organic acids of $Gammakgeolli$ (oxalic, citric, tartaric, malic, succinic, lactic, and acetic acid), lactic acid had the highest concentration. The $Gammakgeolli$ to which hole power or paste was added showed a high level of yellowness and a good color in the sensatory evaluation. In the sensory evaluation (selection rate) of the taste and overall acceptability, the $Gammakgeolli$ treated with $Gammalaengi$ was the best.

첨가하는 감의 가공형태에 따른 감 막걸리의 품질특성을 조사하기 위해 여러 가지 가공형태인 곶감, 감말랭이, 감분말, 감껍질분말, 감페이스트를 시험에 사용하였다. 막걸리 제조에 사용된 감의 수분함량, 총폴리페놀 및 가용성고형물 함량은 가공형태별 큰 차이를 보였으며, 이러한 요소들이 감막걸리의 총폴리페놀 및 알코올 농도에 영향을 미치는 것으로 나타났다. 감막걸리의 pH와 총산은 각각 3.7~4.1 및 0.2~0.3% (w/v) 정도의 분포를 보여, 시판되고 있는 막걸리와 비슷하였다. 아미노산도는 발효 3일째보다 5일째 급격히 상승하였는데, 감분말, 감껍질분말 및 감페이스테에서 비교적 높은 값을 보였다. 감막걸리의 휘발산 함량은 전반적으로 80~100 ppm 정도였으며, 감페이스트 처리에서 가장 높은 함량을 보였다. 감막걸리의 주된 유기산은 oxalic, citric, tartaric, malic, succinic, lactic, acetic acid 이었으며, 이들 유기산중 lactic acid의 함량이 가장 높았다. 감분말 및 감페이스트 첨가 감막걸리의 황색도 값이 높았으며, 색에 대한 기호성도 우수하였다. 맛과 전체적인 기호성(선택 비율)에 있어서, 감말랭이 첨가 막걸리가 가장 우수하였다.

Keywords

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