동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제21권4호
  • /
  • Pages.514-519
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  • 2011
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

쌀의 전처리 과정을 달리하고 해당화로 가향한 탁주의 발효특성 비교

Comparison of Takju Characteristics Manufactured using Rosa rugosa Thunb. and Two Different Pre-treatments of Rice

  • 한우철 (강원대학교 식품영양학과) ;
  • 이재철 (강원대학교 식품영양학과) ;
  • 손은화 (강원대학교 생약자원개발학과) ;
  • 남궁승 (강원대학교 물리치료학과) ;
  • 이제혁 (덕성여자대학교 식물자원연구소) ;
  • 유진현 (신흥대학 호텔조리과) ;
  • 장기효 (강원대학교 식품영양학과)
  • Han, Woo-Cheul (Dept. of Food and Nutrition, Kangwon National University) ;
  • Lee, Jae-Cheol (Dept. of Food and Nutrition, Kangwon National University) ;
  • Sohn, Eun-Hwa (Dept. of Herbal Medicine Resource, Kangwon National University) ;
  • NamKoong, Seung (Dept. of Physical Therapy, Kangwon National University) ;
  • Lee, Je-Hyuk (Plant Resources Research Institute, Duksung Women's University) ;
  • Yu, Jin-Hyun (Dept. of Hotel Culinary Arts, Shinheung College) ;
  • Jang, Ki-Hyo (Dept. of Food and Nutrition, Kangwon National University)
  • 투고 : 2011.04.20
  • 심사 : 2011.07.28
  • 발행 : 2011.08.31
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초록

해당화 150 g을 각각 증자법과 무증자법으로 처리한 쌀 3,000 g에 첨가하여 막걸리를 제조하였다. 이때 스타터균으로 누룩(150 g)과 효모(60 g)를 사용하여 $25^{\circ}C$에서 14일 동안 발효하였다. 무증자법으로 제조한 막걸리는 당도 $13.0^{\circ}$Bx, pH 4.3, 에탄올 농도 11.8%였으며, 증자법으로 제조한 막걸리는 당도 $14.0^{\circ}$Bx, pH 4.6, 에탄올 농도 14.4%였다. 최종 막걸리의 유산과 초산 함량은 무증자법으로 제조한 막걸리에서 유의적으로 높게(p<0.05) 나타났다. 또한, 아미노산 분석에서는 무증자법으로 제조한 막걸리에서 ${\gamma}$-amino-n-butyric acid 함량이 증가하여 생리 기능성이 향상된 결과를 보였다. 결론적으로, 본 연구 결과는 쌀의 전처리 공정이 막걸리의 맛과 기능성에 큰 영향을 준다는 것을 보여준다.

Takju was manufactured using 150 g Rosa rugosa Thunb. (Haedanghwa) and two different preparations of 3,000 g each of cooked and uncooked rice. Nuruk (150 g) and yeast (60 g) were inoculated into both mixtures for fermentation, and physiochemical changes were investigated during 14 days of fermentation. The final brix value, pH, and ethanol concentration of Haedanghwa (uncooked rice Takju) were $13.0^{\circ}$Bx, 4.3, and 11.8%, respectively, whereas those of Haedanghwa (cooked rice Takju) were $14.0^{\circ}$Bx, 4.6, and 14.4%, respectively. Lactic and acetic acid levels in Haedanghwa (uncooked rice Takju) were significantly higher than those in Haedanghwa (cooked rice Takju) (p<0.05). The level of ${\gamma}$-amino-n-butyric acid in Haedanghwa Takju (uncooked rice) was twice than that of Haedanghwa Takju (cooked rice). Our results demonstrate that the use of uncooked rice in the preparation of Takju may help improve the taste and function of the final product.

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