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건조유자과피를 첨가하여 제조한 막걸리의 발효기간 중 이화학적 특성 및 제조된 막걸리의 관능적 특성

Fermentation Characteristics and Sensory Characteristics of Makgeolli with Dried Citron (Citrus junos SIEB ex TANAKA) Peel

  • 양희선 (전남대학교 식품공학과 및 기능성 식품 연구센터) ;
  • 황수정 (대구한의대학교 한방식품조리영양학부) ;
  • 이성희 (조선이공대학 식품영양조리과학과) ;
  • 은종방 (전남대학교 식품공학과 및 기능성 식품 연구센터)
  • Yang, Hee-Sun (Department of Food Science and Technology and Functional Food Research Center, Chonnam National University) ;
  • Hwang, Su-Jung (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Lee, Sung-Hee (Department of Food, Nutrition, and Culinary, Chosun College of Science and Technology) ;
  • Eun, Jong-Bang (Department of Food Science and Technology and Functional Food Research Center, Chonnam National University)
  • 투고 : 2011.01.28
  • 심사 : 2011.08.24
  • 발행 : 2011.10.31

초록

건조유자과피를 첨가하여 제조한 막걸리의 최적 첨가량을 확정하기 위하여 건조유자과피를 각각 3, 6, 9%를 첨가하여 제조한 막걸리의 발효 중 이화학적 특성과 관능적 특성을 조사하였다. 그 결과 대조군에 비해서 건조유자과피를 첨가한 막걸리에서 관능적 결과가 더 낮았고, 이는 건조유자과피의 첨가량이 늘어날수록 기호도가 낮아지는 경향을 보였다. 거의 모든 이화학적 특성에서 각 샘플들 간의 유의차가 존재하지 않으므로 관능적 기호도로 볼 때 건조유자과피는 3% 첨가량이 가장 적합하다고 판단되었다. 그러나 대조구에 비해서 관능적 기호도가 낮으므로 이는 적절한 첨가 형태라고 볼 수 없으며, 향후 적정 첨가시기, 발효 기간 등에 관한 연구가 더 진행되어야 할 것이라고 생각된다.

This study was performed to examine the physicochemical characteristics and sensory properties of makgeolli with dried citron peel and levels (3, 6, and 9%) of citron (Citrus junos) in makgeolli during fermentation with two-step-brewing. The pH of makgeolli with citron dried peel increased within 5 days of fermentation, and decreased until 11 days of fermentation. Total acidity increased after 3 days of fermentation then decreased after 5 days of fermentation, but continued to increase slightly up to 12 days. Changes in alcohol content and amino acidity increased during fermentation. A sensoryevaluation of appearance, flavor, sourness, sweetness, bitterness, and overall acceptance of makgeolli with citron dried peel showed lower values than those of the control.

키워드

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