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보리와 밀 혼합막걸리의 품질특성

Quality Characteristics of Mixed Makgeolli with Barley and Wheat

  • 신동선 (동원대학교 호텔관광대학) ;
  • 최예지 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 정석태 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 심은영 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 이석기 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 김현주 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 우관식 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 김시주 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 오세관 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 박혜영 (농촌진흥청 국립식량과학원 수확후이용과)
  • Shin, Dong-Sun (College of Hotel & Tourism Management, Tong Won University) ;
  • Choi, Ye-Ji (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Sim, Eun-Yeong (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Lee, Seuk Ki (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) ;
  • Woo, Koan Sik (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Kim, Si-Ju (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) ;
  • Park, Hye-Young (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA)
  • 투고 : 2016.07.07
  • 심사 : 2016.08.23
  • 발행 : 2016.08.31

초록

본 연구에서는 보리와 밀 혼합막걸리의 품질특성으로 이화학적 특성, 색도, 환원당, 유기산, 효모수, 관능적 특성을 조사하였다. 보리는 흰찰쌀보리를 이용하였고, 금강밀, 백중밀, 조경밀을 1:1로 혼합하고 수입밀과 쌀을 대조구로 하여 $25^{\circ}C$에서 7일간 발효 후 착즙한 술덧을 시료로 하였다. 이화학적 특성으로 pH, 총산, 당도 및 알코올 함량을 측정한 결과, pH는 4.04~4.12로 밀 품종에 따른 유의적인 차이는 없었고, 총산은 0.94~1.06%로 나타났다(p<0.05). 당도는 밀 혼합막걸리가 $12.67{\sim}13.44^{\circ}Brix$ 수준으로 쌀 혼합 막걸리 $11.76^{\circ}Brix$에 비해 높게 나타났으며, 알코올 함량은 15.13~16.53%의 범위로 나타났다. 밀 품종간 색도 L값의 유의적인 차이는 없었고, a값은 0.26~0.60 범위를 보였으며, b값은 밀 혼합막걸리가 쌀 혼합막걸리 보다 유의적으로 높아 좀 더 황색에 가까웠다(p<0.05). 환원당은 5.65~7.85 mg/mL의 범위로 나타났으며, 유기산은 금강 밀 혼합막걸리에서 lactic acid를 제외한 citric acid, malic acid, pyruvic acid가 가장 높게 검출되었다. 효모수는 밀이 혼합된 막걸리가 7.17~7.46 logCFU/g으로 쌀이 혼합된 막걸리 6.06 logCFU/g 보다 더 높았다. 관능적 특성에서 우리밀과 수입밀 간의 유의적은 차이는 없었으나, 맛은 백중밀이 가장 높게 나타났다(p<0.05). 이러한 결과로 보리 막걸리 제조 시 황색도, 효모수, 맛 등에서 높은 수준을 보였던 우리밀이 보리 막걸리 제조 시 혼합 곡물로 더 적합하였다. 따라서 밀 원료를 수입밀에서 금강밀이나 백중밀로 대체 시 일부 품질 증대와 함께 원료국산화에 따른 막걸리 프리미엄화 전제조건을 충족시킬 수 있을 것으로 기대된다.

This study was conducted to evaluate the quality of barley (Huinchalssalbori) and domestic wheats (Keumkangmil, Baegjoongmil, Jogyeongmil). The pH and total acidity of mixed Makgeolli were 4.04~4.12% and 0.94~1.06%, respectively. The total acidity, sugar and alcohol contents of Makgeolli, but not pH, varied significantly by wheat cultivar (p<0.05). In terms of color values, the L-value of Baegjoongmil, a-value and b-value of Keumkangmil were highest. The reducing sugar contents was approximately 5.65~7.85 mg/mL, and those of Jogyeongmil and imported wheat were approximately 5.70 mg/mL lower. The yeast cell numbers did not differ significantly, with the exception of in the rice Makgeolli (p<0.05). Among the organic acids (citric, malic, pyruvic and lactic acids) in Makgeolli, citric acid was present at the highest concentration. Regarding the sensory characteristics of Makgeolli mixed with barley and wheat, taste and overall acceptability were highest in Baegjoongmil, and appearance and flavor were highest in Keumkangmil. The rice Makgeolli showed the lowest sensory values, with the exception of appearance. The results of this study suggest that mixing Makgeolli with barley and wheat is an expected to replace the wheat materials in the domestic wheat to be imported.

키워드

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