한국산학기술학회논문지 (Journal of the Korea Academia-Industrial cooperation Society)

  • 제16권8호
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  • Pages.5384-5393
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  • 2015
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  • 1975-4701(pISSN)
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  • 2288-4688(eISSN)
한국산학기술학회 (The Korea Academia-Industrial cooperation Society)
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도정도에 따른 쌀의 침지 특성 및 쌀입국의 발효 특성

Characterstics of Steeping of Rice and Fermentation of Rice Koji Depending on the Milling Degrees

  • 이석준 (서울벤처대학원대학교 융합산업학과) ;
  • 공태인 (서울벤처대학원대학교 융합산업학과) ;
  • 정철 (서울벤처대학원대학교 융합산업학과)
  • Lee, Seok-Jun (Dept. of Convergence Industry, Seoul Venture University) ;
  • Kong, Tae-In (Dept. of Convergence Industry, Seoul Venture University) ;
  • Cheong, Chul (Dept. of Convergence Industry, Seoul Venture University)
  • 투고 : 2015.07.01
  • 심사 : 2015.08.06
  • 발행 : 2015.08.31
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초록

본 논문의 목적은 청주의 원료인 쌀의 도정도가 고두밥 및 쌀입국 발효주에 미치는 영향을 조사하는데 있다. 연구방법으로는 쌀도정에 따른 수분흡수량 및 입국특성 등을 분석하였고 연구기간은 8개월 소요되었다. 도정을 많이 할수록 도정미의 단백질 성분구성은 지속적으로 감소되었으며 지질 및 회분 성분은 20% 도정시까지는 급격히 감소하다 그 이상 도정시는 서서히 감소하였다. 도정미의 침지시 도정도가 높을수록 수분흡수 속도가 빨랐으며 최대 수분흡수율도 높았고, 침지 초기에는 수온이 높을 때 수분흡수가 빨랐으나 일정시간 경과후에는 수온이 낮을 때 수분흡수가 지속적으로 이루어져 최대흡수율도 높아졌다. 입국 발효 술덧의 알코올 함량은 도정도10% 입국시료가 16.3-16.9%(v/v)으로 다른 도정도 입국시료의 17.1-17.5%(v/v)인 것에 비해 낮은 알코올함량을 보였고 침지시간은 영향이 없었다. pH는 도정도 10% 입국이 다소 높았으며 그 외엔 유사하였다. 총산함량은 도정도 10%가 0.71-0.76%로 다른 도정도보다 낮은 결과를 보였고 도정도 30%인 시료가 0.93-0.99%로 가장 높게 나타났다. 결론적으로 쌀의 도정도는 쌀의 물리화학적 특성 및 고두밥 상태에 영향을 미치는 것으로 나타났다.

We investigated the effects of milling degrees of rice on characteristics of the steamed rice and fermentation of rice koji as a raw material of cheongju. It was studied for 8 months about ratio of water absorption and koji charateristics according to milling degrees. The The more increasing rice milling, the less the protein contents of milled rice was continuously decreased and the lipid and ash contents were sharply decreased to until the milling degrees 20%, and then gradually decreased. When steeping the milled rice, higher milling degrees raised rapid water asorption and higher maximum water asorption, lower water temperature raised gradual water absorption and higher maximum absorption. The longer steeping time, the steamed rice milling degrees 40% showed significantly lower hardness and springness than others. Alcohol contents of the fermented mash with rice koji milling degrees 10% was lower with 16.3-16.9%(v/v) than other sample's 17.1-17.5% (v/v). The total acid contents showed that the milling degrees 10% indicated the lowest content(0.71-0.76%) and the milling degrees 30% indicated highest content(0.93-0.99%). Within the same milling degrees, As the steeping time increases, the total acid contents imcrease. In conclusion, the milling degrees influenced on physicochemical chatacteristics of rice and steamed rice condition.

키워드

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