Korean Journal of Microbiology (미생물학회지)

The Microbiological Society of Korea (한국미생물학회)
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Quality Characteristics of Wheat-Rice Makgeolli by Making of Rice Nuruk Prepared by Rhizopus oryzae CCS01

Rhizopus oryzae CCS01로 제조된 쌀누룩을 이용한 쌀-밀 막걸리의 품질 특성

  • Seo, Weon-Taek (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Cho, Hyeon-Kook (Farming Corporation OrumJooga Winery) ;
  • Lee, Ju-Young (Farming Corporation OrumJooga Winery) ;
  • Kim, Baolo (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Cho, Kye-Man (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 서원택 (경남과학기술대학교 식품과학부) ;
  • 조현국 (영농조합법인 오름주가) ;
  • 이주영 (영농조합법인 오름주가) ;
  • 김바오로 (경남과학기술대학교 식품과학부) ;
  • 조계만 (경남과학기술대학교 식품과학부)
  • Received : 2012.04.16
  • Accepted : 2012.06.11
  • Published : 2012.06.30
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Abstract

To improve of the quality of Korea traditional wheat-rice wine (makgeolli) production, we used a rice fermentation starter (rice nuruk) made by inoculation of Rhizopus oryzae CCS01 which was isolated and selected from commercial nuruk. Amylase activity of a rice nuruk was 1.8-2.4 times higher than those of commercial nuruks. The best acceptability of wheat-rice wine in a sensory test was observed at 4 : 6 ratio of wheat-rice mash at experimental condition. During the fermentation period, pH of wheat-rice makgeolli made with a rice nuruk was higher compared to those made with commercial nuruks such as Sanseong, Jinju, and Songhak. Acidity of makgeolli mash was lower in case of using a rice nuruk and birx and alcohol production were higher compared to those of makgeolli mash using commercial nuruks. Highest alcohol production was observed at makgeolli mash using a rice nuruk and 12% of alcohol was produced at fermentation end. These results suggest that production of a new type of wheat-rice makgeolli using a rice nuruk was possible.

본 연구에서는 시판누룩에서 분리한 Rhizopus oryzae CCS01로 쌀누룩을 제조하고 이를 이용하여 쌀-밀 막걸리 제조하였다. 쌀누룩은 시판누룩보다 ${\alpha}$-amylase 활성은 약 1.8-2.4배 정도 높게 나타났다. 쌀과 밀의 비율이 4:6일 때 알코올 생성량은 12.4% 있었으며, 전체적인 기호도면에서 가장 우수하였다. 시판누룩(산성, 진주 및 송학)으로 제조한 쌀-밀 막걸리의 pH는 발효가 진행됨에 따라 감소하였으나, 쌀누룩으로 제조한 쌀-밀 막걸리의 pH는 증가하였다. 한편 산도 및 당도, 알코올 함량은 발효가 진행됨에 따라 증가하였다. 특히 발효 종기 알코올 함량은 쌀누룩으로 제조한 쌀-밀 막걸리가 12.0%로 시판 누룩으로 제조한 막걸리보다 높게 나타났다.

Keywords

References

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