Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality characteristics of barley Makgeolli prepared with different barley cultivars and milling recovery

보리의 품종 및 도정률에 따른 막걸리의 품질특성평가

  • Lee, Kyung Ha (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Lee, Seuk Ki (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Park, Hye-Young (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Sim, Eun-Yeong (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Woo, Koan Sik (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Oh, Sea-Kwan (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Lee, Byoungkyu (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Kim, Hyun-Joo (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA)
  • 이경하 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 이석기 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 심은영 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 우관식 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 오세관 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 이병규 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 김현주 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과)
  • Received : 2016.06.28
  • Accepted : 2016.07.12
  • Published : 2016.08.30
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Abstract

The purpose of this study was to evaluate the effects of barley cultivars (Saessalbori, Saechalssalbori and Huinchalssalbori) and different milling recovery (95%, 85% and 75%) on quality characteristics of barley Makgeolli. The content of moisture, ash, crude protein, and crude fat in barley seeds were reduced with decreasing milling recovery. The qualities of barley Makgeolli were also significantly affected by the milling recovery. Decreasing milling recovery of all cultivars resulted to increase in total sugar content and reducing sugar content but decrease in pH while alcohol content and total acidity were not significantly affected. Moreover, the lightness and yellowness of barley Makgeolli increased by milling while its redness decreased. The sensory evaluation showed that the consumer preference for barley Makgeolli increased at the lowest milling recovery (75%). The results of this study suggest that the milling recovery and cultivar of barley were important factors to improve the taste and color of barley Makgeolli.

본 연구에서는 보리 품종 및 도정률이 막걸리 품질특성에 미치는 영향을 살펴보기 위해 도정률(95, 85, 75%)을 달리한 새쌀보리, 새찰쌀보리, 흰찰쌀보리 원료의 특성을 살펴보고 이를 이용하여 제조한 막걸리의 품질특성을 살펴보았다. 원료곡의 품질 특성은 도정률이 감소할수록 단백질, 지방 및 회분 함량이 감소하는 경향을 나타내었으며 호화특성 또한 도정률이 감소할수록 유의적(p<0.05)으로 높은 경향을 나타내었다. 일반적으로 호화 특성 측정 결과 최고점도 및 강하점도가 높고 치반점도가 낮으면 식미가 양호하게 되는데 본 연구에서는 새쌀보리 및 흰찰쌀보리가 새찰쌀보리에 비해 식미특성이 양호할 것으로 판단된다. 보리의 품종 및 도정률에 따라 제조한 막걸리의 알코올 함량과 총산도의 유의한 차이는 없었으나, 도정률이 감소할수록 고형분 함량과 환원당함량이 유의적(p<0.05)으로 증가하였으며, 관능 특성을 살펴본 결과 보리의 품종과 도정률이 낮을수록 막걸리의 향기, 맛, 색의 점수가 증가하는 것으로 나타났다. 또한 고형분 함량, 환원당함량 그리고 관능적 특성에서 새쌀보리로 제조된 막걸리에서 다른 품종에 비해 높은 수치를 확인할 수 있었다. 따라서 본 연구결과, 도정률이 75%인 새쌀보리로 막걸리를 제조하였을 때 우수한 품질특성을 갖는 막걸리를 기대할 수 있을 것으로 판단된다.

Keywords

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