한국작물학회지 (KOREAN JOURNAL OF CROP SCIENCE)

  • 제62권2호
  • /
  • Pages.113-117
  • /
  • 2017
  • /
  • 0252-9777(pISSN)
  • /
  • 2287-8432(eISSN)
한국작물학회 (The Korean Society of Crop Science)
권호 표지
DOI QR코드

DOI QR Code

쌀맥주 가공에 적합한 품종선정을 위한 품질특성 평가

Quality Characteristics of Rice Cultivars Suitable for Rice Beer

  • 김현주 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 박지영 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 이석기 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 조동화 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 최혜선 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 오세관 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과)
  • Kim, Hyun-Joo (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Ji-Young (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Seuk Ki (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Hye-Young (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Cho, Donghwa (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Hye Sun (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Sea-Kwan (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 투고 : 2017.04.18
  • 심사 : 2017.06.01
  • 발행 : 2017.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구에서는 쌀맥주 가공에 적합한 쌀 품종을 선정하기 위해 연질미 품종인 한가루, 설갱과 초다수성 품종인 다산1호 및 안다의 품질특성을 살펴보고 이를 이용하여 쌀맥주를 제조한 후 가공특성을 살펴보았다. 원료 쌀의 수분함량은 연질미인 한가루 및 설갱이 각각 14.48 및 14.62%로 다산1호 및 안다보다 높게 나타났다. 단백질 함량은 다산1호 및 안다가 각각 8.11 및 8.12%로 다른 품종보다 높은 경향을 보였다. 아밀로오스 함량은 한가루 품종이 17.71%로 다른 품종보다 낮게 나타났으며, 환원당 함량의 경우 한가루 및 설갱이 다산1호 및 안다보다 높은 경향을 보였다. 경도 분석 결과 연질미인 한가루 및 설갱이 다산1호 및 안다보다 낮게 측정되었다. 쌀 품종별 맥주 제조과정 시 다산1호 및 안다의 경우 한가루 및 설갱보다 잦은 응집현상이 발생되어 연질미가 맥주 가공에 더 용이한 것으로 판단하였다. 쌀 품종별로 제조한 맥주의 알코올 함량, pH 및 색도 측정 결과 품종에 따른 유의적인 차이는 관찰되지 않았으나, 쓴맛을 측정한 결과 한가루 및 설갱으로 제조한 맥주가 다산1호 및 안다로 제조한 맥주보다 쓴맛 지수가 낮은 것으로 나타났다. 이상의 결과를 종합하여 볼 때 쌀 맥주를 제조할 경우, 일반미 보다는 연질미인 한가루 및 설갱이 적합할 것으로 판단된다.

The purpose of this study was to evaluate the effects of rice cultivars (Hangaru, Seolgaeng, Dasan-1 and Anda) on the quality characteristics of rice beer. Hangaru and Seolgaeng which are soft rice varieties, had moisture contents that were 14.48% and 14.62% higher than those of Dasan-1 and Anda, respectively. Dasan-1 and Anda showed higher protein contents than those of the other two varieties. The amylose content of Hangaru was found to be 17.71% lower than that of the other varieties, whereas the reducing sugar content of Hangaru and Seolgaeng was higher than that of Dasan-1 and Anda. Hardness measurements for Hangaru and Seolgaeng were lower than those for Dasan-1 and Anda. Measurements of the alcohol content, pH and color of beers brewed using these rice cultivars revealed no significant difference among the cultivars. However, measurement results for bitterness showed that beers brewed with Hangaru and Seolgaeng had lower bitterness than did the beers brewed with Dasan-1 and Anda. The results of this study indicate that Hangaru and Seolgaeng can be considered as cultivars with brewing qualities suitable for rice beer.

키워드

참고문헌

  1. AACC. 2000. Approved Method of the AACC. 10th ed. Method 76-13. American Association of Cereal Chemists. St. Paul, MN, USA.
  2. AOAC. 2000. Official methods of analysis. 17th ed. Method 991.43. Association of Official Analytical Communities, Washington, DC. USA.
  3. Cha, Y. S., H. Y. Kim, J. R. Soh, and S. H. Oh. 2000. Changes of carnitine levels during the germination of soybean seeds. J. Korean Soc. Food Sci. Nutr. 29: 762-765.
  4. Das, A. J., P. Khawas, T. Miyaji, and S. C. Deka. 2014. Effect of various microbial starters for amylolytic fermentation on some quality attributes of rice beer. Int. Food Res. J. 21: 2443-2450.
  5. Hyun, S. K., Y. A. Kwon, and S. J. Lee. 2012. Quality characteristics of brewed beer with rice adjunct. Food Eng. Progress 16: 139-144.
  6. Juliano B. 1985. Polysaccharide, proteins, and lipids of rice. In Rice Chemistry and Technology. The American Association of Cereal Chemists, Inc., St. Paul, MN, USA. 59-120.
  7. Kim, H. R., M. J. Kim, Y. H. Yang, K. J. Lee, and M. R. Kim. 2010. Effect of grain size on the physicochemical & nutritional properties of beef porridge. Korean J. Food Culture 25: 70-75.
  8. Kim, J. H., J. H. Kim, S. J. Lee, K. W. Hong, Y. A. Kwon, J. C. Park, and W. J. Kim. 2013. Characterization of fermentation kinetics of beer made of Korean 6 row-barley. Food Eng. Prog. 17: 189-197. https://doi.org/10.13050/foodengprog.2013.17.3.189
  9. Kim, K. H., S. J. Park, J. E. Kim, H. Dong, I. S. Park, J. Lee, S. Y. Hyun, and B. S. Noh. 2013. Assessment of physicochemical characteristics among different types of pale ale beer. Korean J. Food Sci. Technol. 45: 142-147. https://doi.org/10.9721/KJFST.2013.45.2.142
  10. KOSIS. 2015. Korean Statistical Information Service. Agricultural Statistics Info: An output tendency of crops. Available from: http://kostat.go.kr/wnsearch/search.jsp
  11. Kwon, Y. A., K. G. Lee, K. W. Hong, and S. J. Lee. 2012. Improving qualities of rice beer using enzymes and amino acids. Food Eng. Prog. 16: 151-156.
  12. Lee, J. Y., C. G. Mook, J. H. Park, H. K. Jang, and D. J. Goo. 1998. Optimal preparation of saccharified rice solution for Bifidobacterium fermentation. Agric. Chem. Biotechnol. 41: 527-532.
  13. Mayer, H., D. Ceccaroni, O. Marconi, V. Sileoni, G. Perretti, and P. Fantozzi. 2014. Development of an all rice malt beer: A gluten free alternative. LWT-Food Sci. Technol. 67: 67-73.
  14. NTS Liquors Licence Aid Center. 2010. Coursebook on the preparation of Takju and Yakju. 20-39.
  15. NTS Liquors Licence Aid Center. 2013. Regulation of alcoholic beverage analysis for national tax service.
  16. Oh, S. K., D. J. Kim, S. J. Ryu, A. Chun, M. R. Yoon, I. S. Choi, H. C. Hong, and Y. K. Kim. 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
  17. Park, J. H., S. M. Bae, C. Yook, and J. S. Kim. 2004. Fermentation characteristics of Takju prepared with old rice. Korean J. Food Sci. Technol. 36: 609-615.
  18. Shin, D. S., Y. J. Choi, E. Y. Sim, S. K. Oh, S. J. Kim, S. K. Lee, K. S. Woo, H. J. Kim, and H. Y. Park. 2016. Comparison of the hydration, gelatinization and saccharification properties of processing type rice for beverage development. Korean J. Food Nutr. 29: 618-627. https://doi.org/10.9799/ksfan.2016.29.5.618
  19. Sung, S. and S. J. Lee. 2017. Physicochemical and sensory characteristics of commerical top-fermented beers. Korean J. Food Sci. Technol. 49: 35-43. https://doi.org/10.9721/KJFST.2017.49.1.35

피인용 문헌

  1. 제분방법에 따른 품종별 쌀가루의 이화학적 특성 및 소화율 vol.62, pp.3, 2017, https://doi.org/10.7740/kjcs.2017.62.3.184
  2. 쌀 첨가비율에 따른 맥주의 품질 특성 평가 vol.24, pp.6, 2017, https://doi.org/10.11002/kjfp.2017.24.6.758
  3. Quality Characteristics of Rice Wort and Rice Beer by Rice Processing vol.23, pp.4, 2017, https://doi.org/10.13050/foodengprog.2019.23.4.290
  4. 죽 가공성 평가를 위한 원료 쌀의 품질지표 vol.33, pp.3, 2020, https://doi.org/10.9799/ksfan.2020.33.3.287