Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical and Sensory Characteristics of Makgeolli with Pomegranate (Punica granatum L.) Juice Concentrate Added

석류즙 농축액을 첨가하여 제조한 막걸리의 이화학적 및 관능적 특성

  • Kim, Bong-Hee (Department of Food Science and Technology and Functional Food Research Center, Chonnam National University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology and Functional Food Research Center, Chonnam National University)
  • 김봉희 (전남대학교 식품공학과, 기능성식품연구센터) ;
  • 은종방 (전남대학교 식품공학과, 기능성식품연구센터)
  • Received : 2012.02.21
  • Accepted : 2012.07.17
  • Published : 2012.08.31
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Abstract

The optimum conditions for manufacturing pomegranate makgeolli, cloudy Korean rice wine, treated with different levels of pomegranate (Punica granatum L.) juice concentrate were investigated. The pH, titratable acidity, amino acid content, soluble solid content, and alcohol content were measured, and the sensory properties of the makgeolli were evaluated. The pH, titratable acidity, soluble solid content and alcohol content of pomegranate makgeolli increased as the addition level of pomegranate juice concentrate increased. The amino acid content of makgeolli significantly decreased with increasing addition level of pomegranate juice concentrate. In the sensory evaluation, makgeolli with 3% pomegranate juice concentrate added during one-step-brewing had the most preferable flavor, sweetness, bitterness and overall acceptance among all samples. In conclusion, the addition of 3% pomegranate juice concentrate during one-step-brewing for makgeolli would be the best conditions for manufacturing pomegranate makgeolli.

최근 막걸리 소비량이 증가함에 따라 막걸리의 기능성 및 기호도가 증진되고 있어 막걸리에 석류의 기능성을 부여하고 색택을 향상시키고자 석류즙 농축액을 이용하여 석류 막걸리를 제조하였다. 막걸리 제조를 위해 첨가 시기 및 농축액 첨가량(3, 5, 7%)을 달리하여 석류 막걸리를 제조하였으며, 제조된 석류즙 막걸리의 이화학적 특성 및 관능평가를 실시하였다. 그 결과 석류즙 농축액 첨가량이 많을수록 적정산도, 당도, 알코올 함량은 높았다. 반대로 pH 아미노산 함량은 첨가량이 많을수록 낮았으며, 석류 막걸리의 관능검사 결과 3% 석류즙 농축액을 첨가한 처리구가 단맛, 신맛, 쓴맛, 향, 색감, 전체적 기호도에서 가장 높은 점수를 얻었으며 석류즙 막걸리를 위한 밑술 제조 시 3% 석류즙 농축액을 첨가하여 제조한 막걸리의 품질이 가장 우수하였다. 결과를 종합해 볼 때, 석류즙 농축액 3%를 밑술 제조 시 첨가하여 제조하는 것이 석류 막걸리의 제조와 제조된 석류 막걸리 제품화에 있어서 가장 우수할 것으로 판단된다.

Keywords

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