KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)

The Korean Society of Crop Science (한국작물학회)
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Quality Characteristics of Rice Cultivars Suitable for Rice Beer

쌀맥주 가공에 적합한 품종선정을 위한 품질특성 평가

  • Kim, Hyun-Joo (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Ji-Young (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Seuk Ki (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Hye-Young (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Cho, Donghwa (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Hye Sun (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Sea-Kwan (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 김현주 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 박지영 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 이석기 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 조동화 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 최혜선 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 오세관 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과)
  • Received : 2017.04.18
  • Accepted : 2017.06.01
  • Published : 2017.06.30
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Abstract

The purpose of this study was to evaluate the effects of rice cultivars (Hangaru, Seolgaeng, Dasan-1 and Anda) on the quality characteristics of rice beer. Hangaru and Seolgaeng which are soft rice varieties, had moisture contents that were 14.48% and 14.62% higher than those of Dasan-1 and Anda, respectively. Dasan-1 and Anda showed higher protein contents than those of the other two varieties. The amylose content of Hangaru was found to be 17.71% lower than that of the other varieties, whereas the reducing sugar content of Hangaru and Seolgaeng was higher than that of Dasan-1 and Anda. Hardness measurements for Hangaru and Seolgaeng were lower than those for Dasan-1 and Anda. Measurements of the alcohol content, pH and color of beers brewed using these rice cultivars revealed no significant difference among the cultivars. However, measurement results for bitterness showed that beers brewed with Hangaru and Seolgaeng had lower bitterness than did the beers brewed with Dasan-1 and Anda. The results of this study indicate that Hangaru and Seolgaeng can be considered as cultivars with brewing qualities suitable for rice beer.

본 연구에서는 쌀맥주 가공에 적합한 쌀 품종을 선정하기 위해 연질미 품종인 한가루, 설갱과 초다수성 품종인 다산1호 및 안다의 품질특성을 살펴보고 이를 이용하여 쌀맥주를 제조한 후 가공특성을 살펴보았다. 원료 쌀의 수분함량은 연질미인 한가루 및 설갱이 각각 14.48 및 14.62%로 다산1호 및 안다보다 높게 나타났다. 단백질 함량은 다산1호 및 안다가 각각 8.11 및 8.12%로 다른 품종보다 높은 경향을 보였다. 아밀로오스 함량은 한가루 품종이 17.71%로 다른 품종보다 낮게 나타났으며, 환원당 함량의 경우 한가루 및 설갱이 다산1호 및 안다보다 높은 경향을 보였다. 경도 분석 결과 연질미인 한가루 및 설갱이 다산1호 및 안다보다 낮게 측정되었다. 쌀 품종별 맥주 제조과정 시 다산1호 및 안다의 경우 한가루 및 설갱보다 잦은 응집현상이 발생되어 연질미가 맥주 가공에 더 용이한 것으로 판단하였다. 쌀 품종별로 제조한 맥주의 알코올 함량, pH 및 색도 측정 결과 품종에 따른 유의적인 차이는 관찰되지 않았으나, 쓴맛을 측정한 결과 한가루 및 설갱으로 제조한 맥주가 다산1호 및 안다로 제조한 맥주보다 쓴맛 지수가 낮은 것으로 나타났다. 이상의 결과를 종합하여 볼 때 쌀 맥주를 제조할 경우, 일반미 보다는 연질미인 한가루 및 설갱이 적합할 것으로 판단된다.

Keywords

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