The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Makgeolli of Rice Cultivars with Different Starch Compositions

전분 조성이 다양한 벼 품종별 막걸리 품질 특성

  • Chun, Areum (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Dae-Jung (National Institute of Crop Science, Rural Development Administration) ;
  • Yoon, Mi-Ra (National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Sea-Kwan (National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Im-Soo (National Institute of Crop Science, Rural Development Administration)
  • 천아름 (농촌진흥청 국립식량과학원) ;
  • 김대중 (농촌진흥청 국립식량과학원) ;
  • 윤미라 (농촌진흥청 국립식량과학원) ;
  • 오세관 (농촌진흥청 국립식량과학원) ;
  • 최임수 (농촌진흥청 국립식량과학원)
  • Received : 2013.10.17
  • Accepted : 2014.01.24
  • Published : 2014.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

Makgeolli, known as takju, is a traditional alcoholic beverage which is native in Korea. It is made from various rice and other cereals. This study is carried out to compare the physicochemical characteristics and functional quality of makgeolli from various rice cultivars according to different amylose contents and amylopectin compositions. The 'Goami2', 'Goami3', and 'Goami4' have high amylose contents and lower proportional degrees of polymerization (DP) 6~12 and higher proportions of DP 13~24 in amylopectin of milled rice. Various variations are shown in pasting properties (viscosities) and gelatinization characteristics, and it is supposed to be related to both the amylose contents and the amylopectin compositions of raw rice. The makgeolli is being manufactured by using the 2-step-brewing method. The makgeolli is analyzed for alcohol contents, pH levels, total acids, Hunter color values and organic acid compositions. The makgeolli of 'Goami2', 'Goami3', and 'Goami4' have showed higher makgeolli yields, lower ethanol contents and less sweetness than other cultivars, and they also have high non-digestible carbohydrates contents which are derived from their high non-digestible carbohydrates contents in milled rice. Therefore, we are able to suggest that it is necessary to improve the makgeolli fermentation processes of 'Goami2', 'Goami3', and 'Goami4'.

국내 벼 품종 중 아밀로스 함량과 아밀로펙틴 조성이 다양한 품종의 막걸리 특성을 분석하여 막걸리 품질 고급화 및 다양화를 위한 자료를 제공하고자 본 실험을 수행한 결과는 다음과 같았다. '고아미2호', '고아미3호', '고아미4호'는 품종별 전분 특성과 호화 특성 분석 결과, 낮은 아밀로펙틴 단쇄 비율과 높은 아밀로스 함량에 기인하여 점성이 낮게 나타남을 확인할 수 있었고, 높은 호화개시온도로 인해 가열흡수비와 팽창용적이 각각 2.09~2.13, $25.02{\sim}26.78cm^3$로 다른 품종에 비해 유의하게 낮아, 막걸리 발효에 적합한 전분의 호화가 이루어지지 않음을 확인할 수 있어, 막걸리 제조를 위해 호화를 증진시키기 위한 가공 방법 연구가 필요할 것으로 판단되었다. 품종별 막걸리의 품질 특성은 '설갱', '백진주', '일품'의 알코올 함량은 17.3~18.0% 범위로 통계적인 유의차는 없었으나, '고아미2호'와 '고아미3호', '고아미4호'는 10.0~10.5%로 상대적으로 낮은 알코올 함량을 나타내었고, 당도 또한 '설갱', '백진주', '일품'에 비해 절반 가까이 낮았으나, pH와 산도는 품종 간 유의한 차이를 나타내지 않았다. 또한 원료곡에서 높은 난소화성 다당류 함량을 지닌 '고아미4호' 등은 막걸리에서도 역시 난소화성 다당류 함량이 유의하게 높아, 향후 막걸리 제품으로 이용 시 건강 기능성에 기여할 가능성이 높을 것으로 기대되었다. 결과적으로 아밀로펙틴 조성과 난소화성 다당류 함량에서 차이를 보인 '고아미2호', '고아미3호', '고아미4호' 막걸리의 높은 제조수율과 난소화성 다당류 함량 및 낮은 알코올 함량과 당도를 확인하였으며, 지속적인 발효 공정 연구를 통해 국내 기능성 품종을 이용한 고품질 막걸리 개발이 필요할 것으로 판단된다.

Keywords

References

  1. Association of Official Analytical Chemists (AOAC). 1995. Official Methods of Analysis. 16th ed. AOAC international
  2. Bae SK, Lee YC, Kim HW. 2001. The browning reaction and inhibition on apple concentrated juice. J Korean Soc Food Sci Nutr 30:6-13
  3. Butardo VM Jr., Daygon VD, Colgrave ML, Campbell PM, Resurreccion A, Cuevas RP, Jobling SA, Tetlow I, Rahman S, Morell M, Fitzgerald M. 2012. Biomolecular analyses of starch and starch granule proteins in the high-amylose rice mutant Goami 2. J Agric Food Chem 60:11576-11585 https://doi.org/10.1021/jf303205p
  4. Choi I. 2010. Physicochemical properties of rice cultivars with different amylose content. J Korean Soc Food Sci Nutr 39:1313-1319 https://doi.org/10.3746/jkfn.2010.39.9.1313
  5. Chun A, Song J, Hong HC, Son JR. 2005. Improvement of cooking properties by milling and blending in rice cultivar Goami2. Korean J Crop Sci 50:88-93
  6. Englyst HN, Wiggins HS, Cummings JH. 1982. Determination of the non-starch polysaccharide in plant foods by gas-liquid chromatography of constituent sugars as alditol acetates. Analyst 107:307-318 https://doi.org/10.1039/an9820700307
  7. Han MS. Chung DH. 1985. Saccharification and ethanol fermentation from uncooked starch using Aspergillus niger koji. Korean J Food Sci Technol 17:258-264
  8. Han XZ, Hamaker BR. 2001. Amylopectin fine structure and rice starch paste breakdown. J Cereal Sci 34:279-284 https://doi.org/10.1006/jcrs.2001.0374
  9. Jane J, Chen YY, Lee LF, McPherson AE, Wong KS, Radosavljevic M, Kasemsuwan T. 1999. Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch. Cereal Chem 76:629-637 https://doi.org/10.1094/CCHEM.1999.76.5.629
  10. Joung EJ, Paek NS, Kim YM. 2004. Studies on Korean takju using the by-product of rice milling. Korean J Food & Nutr 17:199-205
  11. Kang KE, Kim HK, Song KH, Lee HM. 2012. Consumption pattern and strategies to increase popularity of magkoli according to age groups in men and women. Korean J Food & Nutr 25:419-429 https://doi.org/10.9799/ksfan.2012.25.3.419
  12. Kim OS, Park SS, Sung JM. 2012. Antioxidant activity and fermentation characteristics of traditional black rice wine. J Korean Soc Food Sci Nutr 41:1693-1700 https://doi.org/10.3746/jkfn.2012.41.12.1693
  13. Korea Seed & Variety Service. 2013. http://www.seed.go.kr/. 2013. 10. 14.
  14. Kwon YH, Lee AR, Kim HR, Kim JH, Ahn BH. 2013. Quality properties of makgeolli brewed with various rice and koji. Korean J Food Sci Technol 45:70-76 https://doi.org/10.9721/KJFST.2013.45.1.70
  15. Lee C, Shin JS. 2002. Effects of different fiber content of rice on blood glucose and triglyceride levels in normal subject. J Korean Soc Food Sci Nutr 31:1048-1051 https://doi.org/10.3746/jkfn.2002.31.6.1048
  16. Lee SA, Park HD. 1995. Effect of ground rice particle size on the brewing of uncooked rice tackju. Korean J Post-harvest Sci Technol Agri Products 2:269-276
  17. Lee SH, Park HJ, Cho SY, Han GJ, Chun HK, Hwang HG, Choe HC. 2004. Supplementary effect of the high dietary fiber rice on lipid metabolism in diabetic KK mice. Korean J Nutr 37:81-87
  18. Lee SJ, Kim JH, Jung YW, Park S, Shin WC, Park CS, Hong S. Kim GY. 2011. Composition of organic acids and physiological functionality of commercial makgeolli. Korean J Food Sci Technol 43:206-212 https://doi.org/10.9721/KJFST.2011.43.2.206
  19. Lee SJ, Shin WC. 2011. Physiological functionalities of makgeolli (Korean paradox). Food Science and Industry 44:2-11
  20. Lee SY. 2013. Bottle designing development using analysis of maps according to change in trends of the makgeolli market. Korea Contents Association 13:145-154 https://doi.org/10.5392/JKCA.2013.13.04.145
  21. Lee YJ, Yi HC, Hwang KT, Kim DH, Kim HJ, Jung CM, Choi YH. 2012. The qualities of makgeolli (Korean rice wine) made with different rice cultivars, milling degrees of rice, and nuruks. J Korean Soc Food Sci Nutr 41:1785-1791 https://doi.org/10.3746/jkfn.2012.41.12.1785
  22. Nakamura Y, Sakurai A, Inaba Y, Kimura K, Iwasawa N, Nagamine T. 2002. The fine structure of amylopectin in endosperm from Asian cultivated rice can be largely classified into two classes. Starch-Starke 54:117-131 https://doi.org/10.1002/1521-379X(200204)54:3/4<117::AID-STAR117>3.0.CO;2-2
  23. National Tax Service Technical Service Institute. 2008. Alcohol Policy Analysis
  24. Oh SK, Kim DJ, Ryu SJ, Chun A, Yoon MR, Choi IS, Hong HC, Kim YK. 2011. Quality characteristics of Korean traditional wine using seolgaengbyeo for brewing rice. J Korean Soc Food Sci Nutr 40:1189-1194 https://doi.org/10.3746/jkfn.2011.40.8.1189
  25. Song JC, Park HJ. 2003. Takju brewing using the uncooked germed brown rice at second stage mash. J Korean Soc Food Sci Nutr 32:847-854 https://doi.org/10.3746/jkfn.2003.32.6.847
  26. Takemoto-Kuno Y, Suzuki K, Nakamura S, Satoh H, Ohtsubo K. 2006. Soluble starch synthase I effects differences in amylopectin structure between Indica and Japonica rice varieties. J Agric Food Chem 54:9234-9240 https://doi.org/10.1021/jf061200i
  27. Tester RF, Morrison WR. 1990a. Swelling and gelatinization of cereal starches. 1. effects of amylopectin, amylose, and lipids. Cereal Chem 67:551-557
  28. Tester RF, Morrison WR. 1990b. Swelling and gelatinization of cereal starches. 2. waxy rice starches. Cereal Chem 67:558-563
  29. Yeo SH, Jeong YJ. 2010. Current trends and development a plan in the Korean makgeolli industry. Food Science and Industry 43:55-64
  30. Yoon MR, Chun A, Oh SK, Ko SH, Kim DJ, Hong HC, Choi IS, Lee JH. 2011. Physicochemical properties of endosperm starch and breadmaking quality of rice cultivars. Korean J Crop Sci 56:219-225 https://doi.org/10.7740/kjcs.2011.56.3.219
  31. Yum SK. 2011. The history of makoli industry in Korea. Food Science and Industry 44:18-27

Cited by

  1. Quality Properties of Makgeolli Brewed with Fiber-rich Rice Cultivars vol.27, pp.5, 2014, https://doi.org/10.9799/ksfan.2014.27.5.851
  2. 저항전분 함유 고아밀로스 품종의 현미로 제조한 팽화 과자의 품질특성 vol.62, pp.4, 2017, https://doi.org/10.7740/kjcs.2017.62.4.285