• 한국식품영양과학회지
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• 제41권12호
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• pp.1693-1700
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• 2012

본 연구는 흑미를 첨가하여 막걸리를 제조하여 항산화 및 발효특성을 살펴보았다. 항산화 활성은 대조구에 비해 흑미 첨가구가 높았으며 특히 DPPH 라디칼 소거능은 안토시아닌 함량과 비례하였다. 발효 3일째, pH는 급격히 감소하였으며 대조구에 비해 흑미 첨가구가 낮았다. 환원당과 유리당은 1일째 급격히 증가하였다가 그 이후 감소하는 경향을 나타내었는데 이는 발효 초기에 당화 효소 활성으로 쌀의 전분이 glucose와 maltose 등으로 분해되기 때문이다. 모든 유기산은 발효 동안 증가하였으며 lactic acid가 가장 높은 증가율을 나타내었다. 발효 동안 흑미 첨가 막걸리의 lactic acid와 succinic acid는 대조구와 큰 차이를 보이지 않았다. 발효 초기 젖산균수가 증가하여 3일째 최대에 달하였으며 이는 lactic acid가 급증한 시기와 일치하였다. 또한 흑미 첨가량이 많을수록 젖산균수가 높았다. 색도는 흑미의 붉은색의 영향으로 대조구에 비해 흑미 첨가구의 a값이 높았다. 관능검사 결과 외관은 흑미 첨가구가 높은 점수를 받았으나 전체적으로 단맛과 신맛의 영향을 받아 대조구와 20% 첨가구를 선호하는 것으로 나타났다. 흑미를 첨가할수록 항산화 성분은 증가하나 관능평가 결과로 보았을 때 흑미는 20% 수준 첨가하는 것이 바람직한 것으로 나타났다.

• Preventive Nutrition and Food Science
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• 제16권2호
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• pp.142-149
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• 2011

The purpose of this study was to elucidate the physicochemical and microbiological properties of Korean traditional rice wine, Makgeolli, supplemented with black garlic extract during fermentation. Black garlic extract was diluted with distilled water to produce 0.5% and 1.0% black garlic solutions. Those solutions were then used to make rice solutions which included 2 kg rice, 40 g Nuruk (a fermentation starter), and 14 g yeast. After being mixed, the rice solutions were fermented for 7 days in a water bath at $28^{\circ}C$. The alcohol contents of the control, 0.5% and 1.0% black garlic Makgeolli were 16.9, 16.0, and 16.2%, respectively. Total acidity, total soluble solids, and color increased throughout the fermentation process. There was an increase of microorganisms throughout the fermentation period in all the samples. Glucose was the highest free sugar, and succinic acid was the highest organic acid detected in all the samples. Thirty nine volatile compounds were detected in black garlic Makgeolli.

• 한국식품영양과학회지
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• 제29권2호
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• pp.224-230
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• 2000

흑미와 glucoamylasc를 이용한 무증자 유색주의 제조와 품질을 조사하기 위하여 일반미에 대한 흑미의 혼합비율을 검토하였다. 흑미를 20~100% 범위로 첨가하여 만든 유색주는 백미만으로 만든 술에 비하여 효모 및 젖산균의 생육도가 높았으며 잔당의 함량이 낮았다. 또 흑미의 첨가비율이 높아짐에 따라 pH와 알코올 생성율이 높아지는 경향을 보였다.유색주의 총 유리아미노산의 농도는 백미주에 비하여 낮았으나 필수아미노산의 비율은 높았으며 fusel유의 함량은 낮았다. 유색주의 색상은 흑미를 20% 첨가하였을 때는 연한 적색을 띠었으나 80% 이상 첨가시는 너무 진한 척색을 띠었다. 색상 및 냄새에 대한 기호도와 관능적 품질 및 주요 품질평가 지표로서 잔당의 함량, 알코올 농도, fusel유의 함량 등을 종합적으로 평가한 결과 흑미의 적정 혼합율은 40~60%이었다.

• 한국식생활문화학회지
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• 제2권1호
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• pp.17-24
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• 1987

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynesty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.

• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.794-799
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• 2005

흑미주의 첨가가 제빵성에 미치는 전반적인 영향을 알아보기 위해서 흑미가루 혼합 밀가루의 글루텐 함량과 Mixograph를 이용한 흑미주가 첨가된 흑미식빵 반죽의 특성을 조사하였으며, CrumbScan을 이용한 영상분석을 통해 흑미주의 첨가가 빵의 품질에 미치는 영향을 살펴보았다 글루텐의 함량분석 결과 흑미분 만의 제빵 적성은 나쁘나, 흑미분 $30\%$와 강력밀가루를 혼합해서 사용하면 제빵 적성은 좋은 것으로 나타났다. Mixogram의 분석결과, 흑미분은 전형적인 박력밀가루의 결과를 보여주었고, 흑미주 첨가는 반죽 발전시간이 짧아지고 파괴단계도 빠른 것으로 나타났으며, 흑미주 $50\%$의 경우 mixogram의 peak time이 2.76분으로 제빵에서의 활용이 부적합한 것으로 나타났다. CrumbScan의 결과 흑미주 $20\%$ 경우 흑미식빵의 부피는 가장 좋았으며, 이는 반죽의 발효율 측정과도 같은 결과를 보여주었다. 식빵의 특성들 간의 상관관계를 보면, 부피는 기공의 조밀성과 역의 관계 그리고 껍질의 두께와는 정의 관계를 나타냈으나, 흑미식빵의 부피는 껍질이나 기공 벽의 두께보다는 흑미분과 흑미주의 첨가에 따른 반죽의 점성 증가에 좌우되는 것으로 나타났다.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2002년도 창립 10주년 기념 국제학술심포지움
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• pp.109-119
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• 2002

Rice production in Korea began to rise significantly after 1970. Rice is the dominant food in Korea and most of the rice production (about 95%) is consumed as cooked rice. it provides over 4,000Kj of energy per capita per day. Apparent rice availability in 2000, 93.6Kg of milled rice per person annually. The non-allergenic character of rice offers a sound basis for development of products for markets for all age groups. Whole grains are washed rice, coated rice, enriched rice in Korea. Utilization of rice as food can be categorized three categories in Korea; direct food use, processed foods, and brewing. Rice for direct consumption include regular whole grain, precooked rice, brown rice and specialty products such as aseptic cooked rice, retort cooked rice and rice burger. Rice used for processed foods includes that for cereal, soup, baby food, snack, cake, noodle, brown rice tea, and minor unclassified uses. Rice use for brewing is for the production of fermented rice wine. The use of rice for direct food is by for the greatest of the three uses. Although direct food accounts for the largest domestic consumption, a significant quantity of rice is used in processed products. The use of rice by-products as human food should not be over looked. Utilization of by products(rice germ, rice bran) requires a specialized technology. Typical type of rice is black rice. When cooked, black rice gives a black color to cooked rice. Glutinous rice performs specific functions in several commercial products such as dessert, gravis, cake and snack. Rice starch production is quite limited because of the high cost of making of starch. Rice processed products in Korea are occupied small parts of total rice production compared to Japan. Rice cake (Garadog) is the principal from of rice product consumed in Korea. Rice cake and snack is usually prepared from non-glutinous milled by washing, grinding, steaming, cooling and packaging. Rice cake will be continued to be a major rice product in Korea. Rice products represent a means to study variety differences in rice grain quality, since the processing magnifies differences not normally detected from more boiling. Recently, rice processing companies in Korea are about 400 ones which uses rice about 160,000tons. New rice processed products and modified traditional products must be developed and diversified with high quality and processing properties of rice processed products are improved.

• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.363-368
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• 2007

Jeung-pyun, a very popular fermented rice cake consumed in Korea, consists mainly of rice, rice wine (Tak-Ju), and sugar. The effects of addition of different beans on the quality characteristics of the batter and Jeung-pyun were investigated. Six different beans were mixed with the rice flour at levels of 5% and 10% of the rice flour weight, respectively. The addition of Back-tae, Huk-tae, Sori-tae, which are types of soybeans, and black gram significantly increased the batter volume and viscosity. However, the fermented Back-tae (Cheongguk-jang) was not effective at increasing the batter volume and viscosity. The buffering effect of the beans was very significant on the fermented batter, and the decrease in pH of the fermented batter made with beans was less than that of the control batter without beans. Additions of the soybeans and Cheongguk-jang were most effective for the buffering effect in the fermented batter. Although the Back-tae, Huk tae, and Sori-tae were different colors and shapes, they were all soybeans and exhibited similar effects on the Jeung-pyun batter. However, the effects of the beans were not significant on the Jeung-pyun. The volume and moisture content of the Jeung-pyun made with beans were not significantly different from the volume and moisture of the Jeung-pyun made without beans. The above results suggest that the addition of different soybeans, mung beans, and black gram significantly effects on the properties of Jeung-pyun batter, but not Jeung-pyun itself.

• 한국식품과학회지
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• 제42권1호
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• pp.119-123
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• 2010

쌀을 주원료로 누룩 원료만을 교체하여 제조한 약주의 경우도 시료별 다양한 관능특성을 나타내어 누룩 원료 사용 변화를 통한 관능특성 다양화가 가능한 것으로 나타났다. 선행연구(20)에서 떫은맛, 쓴맛, 곰팡이냄새, 유기용매 냄새는 기호도 저해 요인으로 나타났고 누룩향미에 대해서는 상반된 의견이 나타났다. 따라서 본 묘사분석 결과 바람직한 관능특성을 나타낸 누룩의 원료로 찹쌀, 찹쌀흑미, 멥쌀, 쌀보리, 메밀, 현미를 선정하고 흑미의 경우 신맛은 높았으나 전반적인 패널의견에서 가장 높은 기호도를 나타내어 선정에 포함하였다. 향후 선정된 7종의 곡물을 바탕으로 미생물 분리 및 동정을 통해 우수 균주를 선발하고 이를 통해 누룩 원료 및 미생물 다양화에 기여하고자 한다.

• Journal of Applied Biological Chemistry
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• 제56권2호
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• pp.113-117
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• 2013

본 연구에서는 식물을 원료로 하여 제조된 발효식품들 중 지금까지 BAs에 대한 잔류분석연구가 진행되지 못하였던, 식품군들에 대해 BAs 잔류분석을 실시하였다. 조사대상 식품군으로는 식물 발효진액, 장아찌, 막걸리, 흑마늘, 발효차를 선정하였으며, 발효진액, 막걸리, 흑마늘, 발효차는 HIS, TYR, PUT, CAD, PHE 5종 BAs 의 총 함량이 1,000mg/kg을 초과하지 않았으나, 장아찌시료에서는 19.2-1,214 mg/kg으로 검출되었다. 이러한, 장아찌류의 고잔류 BAs는 간장과 된장 등 원료 장류에 의한 영향이 높을 것으로 사료되며, 장아찌에 대한 BAs 연구는 원료 및 제조 특성별 잔류 분석연구가 보완되어야 할 것이다.

• Toxicological Research
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• 제31권3호
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• pp.289-297
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• 2015

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of $151.06{\mu}g/kg$ was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained $9.90{\mu}g/kg$ and $6.30{\mu}g/kg$, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of $15.59{\mu}g/kg$ and traditional one contained $4.18{\mu}g/kg$. Soybean paste had $1.18{\mu}g/kg$, however, EC was not found in other fermented foods.