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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Different Cultivars and Milling Degrees on Quality Characteristics of Barley Makgeolli

보리의 품종 및 도정률이 막걸리의 품질 특성에 미치는 영향

  • Park, Hye-Young (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Choi, Induck (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Oh, Sea Kwan (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Woo, Koan Sik (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Yoon, Soon Duck (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Kim, Hyun-Joo (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Sim, Eun-Yeong (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Jeong, Seok Tae (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
  • 박혜영 (국립식량과학원 수확후이용과) ;
  • 최인덕 (국립식량과학원 수확후이용과) ;
  • 오세관 (국립식량과학원 수확후이용과) ;
  • 우관식 (국립식량과학원 수확후이용과) ;
  • 윤순덕 (국립식량과학원 수확후이용과) ;
  • 김현주 (국립식량과학원 수확후이용과) ;
  • 심은영 (국립식량과학원 수확후이용과) ;
  • 정석태 (국립농업과학원 발효식품과)
  • Received : 2015.09.14
  • Accepted : 2015.12.07
  • Published : 2015.12.31
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Abstract

The purpose of this study was to evaluate the effects of cultivar and milling degree of barley on quality characteristics of Makgeolli as well as compare differences between barley Makgeolli and rice Makgeolli. Saessal-bori groups (Ss-4, Ss-12, and Ss-18) showed dry lees contents of 92.3 g, 69.4 g, and 63.8 g, respectively, whereas Huinchalssal-bori groups (Hcs-6, Hcs-14, and Hcs-20) showed contents of 62.3 g, 42.2 g, and 32.2 g. There were significant differences in quality characteristics between milling degrees and cultivars (P<0.05). The moisture, ash, crude protein, and crude fat contents of raw materials decreased with elevated milling degree. Especially, ash content of raw materials had a direct effect on Makgeolli. The pH, total acidity, and amino acidity milling with elevated decreased degree. There were no differences in total sugar or alcohol content in Makgeolli according to milling degree of barley, whereas there were significant differences between cultivars. Barley Makgeolli showed total sugar and alcohol contents of $10.7{\sim}11.8^{\circ}Brix$ and 14.07~15.07%, respectively, which were significantly lower than $12.0{\sim}12.2^{\circ}Brix$ and 17.27~17.77% in rice Makgeolli (P<0.05). Differences in colors of raw barley according to milling degree had effects on chromaticity of Makgeolli; as milling degree increased, L and b values increased. Lactic acid bacteria counts were 7.21, 6.99, and 6.67 log CFU/mL in Ss-4, Ss-12, and Ss-18, respectively, as well as 6.14, 5.39, and 5.65 log CFU/mL in Hcs-6, Hcs-14, and Hcs-20, which suggests significant reductions with increased milling degree (P<0.05). The same trend was observed in yeast as a key quality of Makgeolli. Suspension stability differed depending on milling degree, so it is expected that suspension stability can be improved by adjusting milling degree.

본 연구에서는 보리의 품종 및 도정률이 막걸리 품질 특성에 미치는 영향과 대조구인 기존 쌀 막걸리와 보리 막걸리의 차이를 살펴보고자 하였다. 건조주박량은 새쌀보리 그룹인 Ss-4, Ss-12, Ss-18이 92.3 g, 69.4 g, 63.8 g을 나타냈고, 흰찰쌀보리 그룹인 Hcs-6, Hcs-14, Hcs-20은 62.3 g, 42.2 g, 32.2 g을 나타내 도정률과 품종 간 유의적인 감소를 나타냈으며(P<0.05), 주박함수율은 도정률 증가에 비례하였다. 한편 Ss-8, Sdj-8의 주박량은 19.0 g, 7.7 g으로 쌀과 보리 원료에 따른 큰 차이를 나타냈다. 원료 도정률 증가에 따라 탄수화물은 증가, 그 외 성분은 감소하였고, 그중 회분은 막걸리에 직접적 영향을 주었을 것으로 생각된다. pH, 총산 함량, 아미노산도는 도정률 증가에 따라 감소하였는데, 이는 도정 정도를 달리하는 원료 특성에 따라 생성되는 유기산과 함유된 영양성분의 차이에 기인할 것으로 보인다. 보리 도정률에 따른 막걸리의 가용성 고형분 함량과 알코올 함량은 도정률에 따른 차이를 보이지 않았으나 품종 간 차이를 보였고 보리 막걸리는 $10.7{\sim}11.8^{\circ}Brix$, 14.07~15.07%로 쌀 막걸리 $12.0{\sim}12.2^{\circ}Brix$, 17.27~17.77%와 비교하여 유의적으로 낮게 나타났다(P<0.05). 도정에 따른 원료곡의 색 차이는 막걸리의 색도에도 영향을 주어 도정률 증가에 따라 L값과 b값이 증가하였다. 발효와 관련한 유산균수는 Ss-4, Ss-12, Ss-18이 7.21, 6.99, 6.67 log CFU/mL였고, Hcs-6, Hcs-14, Hcs-20은 6.14, 5.39, 5.65 log CFU/mL로 도정률 증가에 따른 유의적 감소를 나타냈다(P<0.05). 이러한 결과는 효모에서도 같은 경향을 보였고, 특히 막걸리의 주요 품질로 현탁안정성이 도정률에 따른 차이를 보여 도정률 조정으로 현탁안정성을 향상시킬 수 있을 것으로 기대한다.

Keywords

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