The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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The Quality Characteristics of Wheat-Makgeolli Made from Different Cultivars and Milling Rates

국산 밀 품종 및 제분율에 따른 막걸리의 품질 특성

  • Sim, Eun-Yeong (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Lee, Seuk Ki (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Woo, Koan Sik (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Kim, Hyun-Joo (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Kang, Chon-Sik (Crop Breeding Division, National Institute of Crop Science, RDA) ;
  • Kim, Si Ju (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Oh, Sea-Kwan (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Park, Hye-Young (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA)
  • 심은영 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 이석기 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 우관식 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 김현주 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 강천식 (농촌진흥청 국립식량과학원 작물육종과) ;
  • 김시주 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 오세관 (농촌진흥청 국립식량과학원 수확후이용과) ;
  • 박혜영 (농촌진흥청 국립식량과학원 수확후이용과)
  • Received : 2016.09.06
  • Accepted : 2016.10.24
  • Published : 2016.10.31
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Abstract

This study aimed to evaluate the quality characteristics of wheat-Makgeolli (WM), a traditional Korean cereal alcoholic drink, using three varieties of wheat, namely Jokyoung (JK), Baegjoong (BJ) and Keumkang (KK). Samples of WM brewed from 100%, 85% and 70% milling rates of the three Korean wheat cultivars were analyzed for alcohol, pH, coloring degree, total acids, soluble solid, free sugars, and organic acids. As the milling rates in wheat decreased, total sugar content in WM increased while the pH of all samples decreased. The WM exhibited 0.95~1.27% in acidity, $10.2{\sim}12.5^{\circ}Brix$ in total sugar, and 14~16% in alcohol content. The most organic acids in WM was lactic acid, ranging in all the samples from 85.3~650.3 mg%. The results showed that BJ under a 70% milling rate had the highest reducing sugar contents and 15.97% in alcohol content. The carbohydrate content increased with the milling rate of wheat. Resulting in a positive correlation between carbohydrate content of wheat and total acids, reducing sugars (p<0.001), and alcohol content (p<0.05) in WM. Total sugar content is positively correlated with alcohol and reducing sugar content (p<0.001). Considering the yield, the milling rates will be adjusted to raw material prices.

본 연구는 국내산 밀 품종에 따른 제분율 별로 밀 막걸리의 품질특성을 평가하고자 수행하였다. 원료곡의 탄수화물은 70% 제분율의 금강밀, 백중밀이 78.37, 78.16%로 가장 높았다. 밀의 품종 및 제분율에 따른 막걸리의 품질특성을 검정한 결과, 가용성 고형분 함량, 환원당, 알코올은 각각 $10.94{\sim}12.33^{\circ}Brix$, 2.89~4.71%, 14~15.97% 범위를 나타냈으며 백중밀 70% 제분율에서 알코올 15.97%, 환원당 4.71%로 가장 높은 함량을 나타냈다. 밀 막걸리의 glucose 함량은 159.4~560.7 mg%의 범위를 보이며 원료 밀 대비 상당량 증가하였고 그 외 mannitol과 arabinose도 존재하였다. 밀 막걸리의 유기산 분석에서, 유산균에 의한 대사산물인 lactic acid는 85.3~650.3 mg%의 분포를 나타내며 가장 높은 수준을 나타냈고 제분율 증가에 따라 그 함량도 증가하였고 제분율별 품종 비교에서는 조경밀이 가장 높았다. 밀 막걸리의 품질 관련인자의 상관성 분석에서는 원료곡의 단백질 함량은 밀 막걸리의 총산, 환원당과 부의 상관을 보였고(p<0.001), 원료곡의 탄수화물 함량은 밀 막걸리의 총산, 환원당(p<0.001) 및 알코올 함량(p<0.05)과 정의 상관을 나타내었다. 가용성 고형물의 함량은 알코올, 환원당 함량과 정의상관을, pH와는 부의 상관관계를 나타내었다(p<0.001). 밀 막걸리의 알코올 함량 비교 시 70, 85% 제분율에서 품종과 제분율에 따른 차이가 존재하지 않았으므로 85% 밀가루도 막걸리용으로 이용 가능할 것이라 생각된다. 하지만 품종과 제분율에 따라 함유하는 유리당과 유기산 등 여러 가지 품질특성이 상이하기 때문에 이를 고려한 원료의 선택이 필요할 것이다.

Keywords

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