Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Evaluation of quality characteristics of beer by addition of rice rate

쌀 첨가비율에 따른 맥주의 품질 특성 평가

  • Lee, Seuk Ki (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Ji-Young (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Hye-Young (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Hye Sun (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Cho, Donghwa (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Sea-Kwan (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun-Joo (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 이석기 (국립식량과학원 중부작물부 수확후이용과) ;
  • 박지영 (국립식량과학원 중부작물부 수확후이용과) ;
  • 박혜영 (국립식량과학원 중부작물부 수확후이용과) ;
  • 최혜선 (국립식량과학원 중부작물부 수확후이용과) ;
  • 조동화 (국립식량과학원 중부작물부 수확후이용과) ;
  • 오세관 (국립식량과학원 중부작물부 수확후이용과) ;
  • 김현주 (국립식량과학원 중부작물부 수확후이용과)
  • Received : 2017.08.28
  • Accepted : 2017.09.19
  • Published : 2017.10.30
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Abstract

In this study the effect of rice addition on the quality of beer was investigated. Pilot-scale brews were performed with addition ratios of 10, 20, 30, and 40% of brown rice (Oryza sativa L. cv. Hangaru) which were compared with 100% malt beer and commercial beers in terms of quality. Alcohol content of beer was between 3.93 to 4.40%. The total sugar content increased when the rice percent was increased. The pH range of beer were 4.32 and 4.60, which were no significant differences found among by the rate of rice added. Total acidity and amino-acidity decreased corresponding to increasing percent of rice, on the other hand, lightness of beer was increased the increase in percent of rice, while redness and yellowness of beer were decreased. The study demonstrated that the increases of rice addition in beer provided some positive effects on beer quality by decreasing bitterness where as improving beer color.

본 연구는 쌀맥주에 적합한 쌀 첨가비율을 선정하기 위해 연질미인 한가루 품종을 이용하여 첨가비율에 따라 맥주를 제조하고 품질특성을 비교분석하였다. 쌀 첨가비율별로 제조한 맥주의 알코올 함량을 측정한 결과 3.93-4.40%로 나타났고, 쌀 첨가비율에 따라 가용성 고형분은 증가하는 것으로 확인되었다. pH는 4.32-4.60의 범위로 나타났으며, 쌀 첨가비율에 따른 유의적인 차이는 없었다. 쌀 첨가비율에 따라 맥주의 산도 및 아미노산도가 낮아지는 경향을 보였으며, 쌀 첨가비율이 증가할수록 명도는 증가한 반면 적색도 및 황색도는 감소하는 경향을 보였다. 특히 쌀 첨가 비율이 높을수록 쓴맛의 강도는 감소하는 것으로 나타났다. 이상의 결과를 종합하여 볼 때, 맥주를 가공하는 데에 있어 쌀의 첨가비율이 증가할수록 쓴맛이 감소되고 색택이 개선되는 등 품질 개선의 효과를 얻었다. 본 연구결과는 쌀맥주를 대량으로 제조하는 데 있어서 품질이 우수한 최적 비율을 선정하는데 기초자료로 활용될 수 있을 것이라고 판단된다.

Keywords

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