지리오갈피를 첨가한 전통 발효주의 개발

The Development of Traditional Korean Fermented Liquor Made from Acanthopanax chilsanensis

지리오갈피의 소비를 촉진시키고 지역 특산품을 개발할 목적으로 지리오갈피 발효주의 제조하여 그 특성 등을 검토하였다. 지리오갈피의 뿌리, 줄기 및 열매를 원료미의 10%(W/W)씩 첨가하여 $25^{\circ}C$, 13일 동안 발효시킨 결과 각각 알코올 함량이 $14.7{\pm}0.7%$, $15.3{\pm}0.9%$ 및 $15.5{\pm}0.7%$의 발효주를 얻었다. 발효주의 pH는 pH 3.9~pH 4.4, 총산은 0.72~0.75%를 나타내어 3시험구간의 차이는 거의 없었다. 총당 함량은 발효 24시간부터 급격히 떨어져 발효 13일에는 7.1~7.5%를 나타내었다. 총 유리아미노산은 지리오갈피의 뿌리와 열매를 첨가한 시험구 보다 줄기를 첨가한 시험구에서 7,045.01 ppm으로 가장 높게 검출되었다. 발효주 중의 acanthoside-D의 함량을 측정한 결과 10%의 뿌리 및 열매로 제조한 발효주에서는 35.42 ppm 및 18.91 ppm이 검출되었으나 줄기로 제조한 발효주에서 57.06 ppm의 높은 함량을 나타내었다.

The purpose of this study was to investigate the characteristics of the traditional Korean fermented liquor of Acanthopanax chilsanensis in order to promote its consumption and develop local products. The ethanol contents of the traditional Korean fermented liquors, which contained the root, stem and fruit of Acanthopanax chilsanensis with 10% rice for 13 days at $25^{\circ}C$, were $14.7{\pm}0.7%$, $15.3{\pm}0.9%$, and $15.5{\pm}0.7%$ respectively. The pH of the fermented broth was pH 3.9~pH 4.4 and the total acid was 0.72~0.75%. The total sugar content was abruptly decreased after 24 hr of fermentation, on the 13th day, to 7.1 from 7.5%. The total free amino acids were 7,045.01 mg/l in the test group containing stems. This was higher than in the test group containing the root and fruit of Acanthopanax chilsanensis. The acanthoside-D was 35.42 ppm and 18.91 ppm in the traditional Korean fermented liquor made from 10% root and fruit, but 57.06 ppm in the one made from stem. In the traditional Korean fermented liquor made from root and stem, the L value (lightness), $\underline{a}$ value (redness), and $\underline{b}$ value (yellowness) are all similar and the liquor appeared to be the same color; however, in the fermented liquor made from fruit, L was low and $\underline{a}$ was high, which made the liquor appear more red.