Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physiochemical properties of danyangju and iyangju prepared using uncooked germinated brown rice

무증자 발아현미를 이용한 단양주와 이양주의 이화학적 특성

  • Ryu, Ji Soo (Department of Food Nutrition, Sangmyung University) ;
  • Shin, Jee Eun (Department of Food Nutrition, Sangmyung University) ;
  • Cho, Min A (Department of Food Nutrition, Sangmyung University) ;
  • Shin, Jang ho (Department of Food Nutrition, Sangmyung University) ;
  • Choi, Hyeon-Son (Department of Food Nutrition, Sangmyung University)
  • 류지수 (상명대학교 식품영양학과) ;
  • 신지은 (상명대학교 식품영양학과) ;
  • 조민아 (상명대학교 식품영양학과) ;
  • 신장호 (상명대학교 식품영양학과) ;
  • 최현선 (상명대학교 식품영양학과)
  • Received : 2021.07.16
  • Accepted : 2021.08.26
  • Published : 2021.10.31
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Abstract

This study analyzed the physicochemical properties of Danyangju and Iyangju fermented using uncooked germinated brown rice. Total bacteria and yeast from Danyangju and Iyangju showed the maximal value on day 1 of fermentation, but their numbers decreased by the seventh day. On the seventh day, the total bacteria were higher in Iyangju than in Danyangju, but yeast was the lowest in Iyangju. Both Danyangju and Iyangju showed decreased whiteness in color, whereas redness and yellowness increased with fermentation. Sugar contents, reducing sugar, acidity, alcohol, and polyphenol contents increased during fermentation in both Danyangju and Iyangju; this increase was higher in Iyangju than in Danyangju. Iyangju and Danyangju showed gradual increases in α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity until day 5. The γ-aminobutyric acid (GABA) content increased with fermentation in Iyangju and Danyangju, and Iyangju showed over 10-fold increase after fermentation.

본 연구에서는 발아현미를 이용해 단양주와 이양주를 제조하고 이화학적 특성을 비교 분석하였다. 미생물 생균수인 단양주 세균수는 발효 1일차에 2.6×108 CFU/mL로 최대치를 나타낸 후 계속 감소하여 7일차에는 4.5×106 CFU/mL로 최소치를 나타내었다. 이양주의 세균수는 발효 1일차에 5.0×108 CFU/mL로 증가하였으며 이후 발효가 진행됨에 따라 감소하여 7일차에는 9.4×106 CFU/mL 가장 낮은 값을 나타내었다. 단양주 효모수는 발효 1일차에 2.5×108 CFU/mL로 증가하였으며 발효가 진행됨에 따라 7일차에 2.2×106 CFU/mL로 감소하였다. 이양주 효모수는 발효 1일차에 2.7×108 CFU/mL으로 최대치를 나타내었으며 발효가 진행됨에 따라 감소하여 7일차에는 1.1×104 CFU/mL로 가장 낮은 값을 나타내었다. 색도에서 단양주와 이양주 모두 발효 기간이 경과될수록 백색도(L)가 감소하였고, 이양주의 경우 적색도(a)와 황색도(b)의 값이 단양주에 비해 조금 더 빨리 증가하는 경향을 보였다. 당도는 단양주와 이양주 모두 발효 3일차까지 급속도로 증가 후 지속적으로 증가하는 경향을 보였다. 환원당은 단양주와 이양주 모두 발효 1일차에 감소하는 경향을 보였으며 이후 증가하였다. 단양주와 이양주 7일차에는 0일차보다 단양주는 5.17배 이양주는 13.08배 증가하였다. 고형분 함량은 발효가 진행됨에 따라 단양주는 6.44배 이양주는 5.50배로 모두 증가하는 것으로 나타났다. pH는 단양주의 경우 발효 3일차까지 감소하였으며 발효 후반부에는 완만하게 증가하여 유지되는 경향을 보였다. 이양주의 경우 발효 초기 감소하였다가 발효 후반부에서 완만하게 증가하였다. 산도는 단양주의 경우 발효 3일차까지 증가하였으며 이양주의 경우 발효 1일차까지 급격히 증가하다 유지되는 경향을 보였다. 알코올 함량의 경우 단양주와 이양주 모두 3일차까지 급격히 증가하는 추세를 보였으며 단양주보다 이양주가 알코올 함량이 높았다. DPPH는 단양주와 이양주에서 모두 5일차까지 증가하다가 7일차에는 더 이상의 증가는 없었다. 총 폴리페놀 함량은 발효 전과 비교하여 7일차에 단양주는 3.83배 이양주는 3.03배로 모두 증가하는 경향을 보였으며 이양주의 7일차가 단양주보다 높은 경향을 보였다. GABA 함량은 발효가 진행됨에 따라 증가하였으며 단양주의 경우 GABA의 증가하는 폭이 미비한 반면 이양주의 GABA 함량은 발효 전에 비해 약 10배 이상 큰 폭으로 증가하였다.

Keywords

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