한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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도정도를 달리한 쌀이 가속숙성에 의해 약주의 품질변화에 미치는 영향

Quality changes of yakju prepared from rice with different degrees of milling (DOM) due to accelerated aging

  • 최정실 (국립농업과학원 농식품자원부 발효가공식품과) ;
  • 강지은 (국립농업과학원 농식품자원부 발효가공식품과) ;
  • 정석태 (국립농업과학원 농식품자원부 발효가공식품과)
  • Choi, Jeong-Sil (Fermented Food Science Division, National Institute of Agricultural Sciences) ;
  • Kang, Ji-Eun (Fermented Food Science Division, National Institute of Agricultural Sciences) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, National Institute of Agricultural Sciences)
  • 투고 : 2020.06.26
  • 심사 : 2020.07.21
  • 발행 : 2020.08.31
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초록

쌀 약주의 품질에 미치는 도정의 효과를 알아보기 위해 백미의 추가 도정도(0, 10, 20, 및 30%)를 달리한 쌀로 담근 약주를 45℃에서 2주간 가속 숙성한 후 약주의 이화학적 특성 변화를 살펴보았다. 그 결과, 숙성 전의 쌀 약주에서는 갈색도를 제외한 모든 품질특성에서 처리구간에 유의적인 차이를 보였다(p<0.01). 그렇지만, 도정도에 따른 경향성은 보이지 않았다(p for trend>0.05). 숙성 후 쌀 약주에서는 모든 품질특성에서 처리구간에 유의적인 차이를 보였고(p<0.01), 특히 갈색도와 아미노산도는 도정도가 증가함에 따라 유의적으로 감소하는 경향을 보였다(p for trend<0.05). 숙성 전후의 쌀 약주를 비교할 때 거의 모든 처리구에서 pH, 총산, 알코올을 제외하고 유의적인 차이를 나타냈다. 또한, 도정도와 상관없이 모든 처리구에서 명도(L)는 유의적으로 감소하는 것으로 나타났고(+값), 아미노산도, 갈색도, 적색도(a), 황색도(b), 색차(ΔE)는 숙성 후의 평균값이 유의적으로 증가하는 것으로 나타났다(-값). 도정도별 쌀 약주의 숙성 전후 유리아미노산 및 유리질소 화합물 함량 변화에서는 도정을 많이 할수록 줄어드는 경향을 알 수 있었고, 시스테인이나 메티오닌과 같은 함황 아미노산 함량은 숙성 전보다 감소하였다. 이로써 도정도가 증가할수록 약주의 품질변화는 최소화할 수 있을 거라 사료되며 특히 백미의 추가 도정 20% 이상에서 갈변과 이취가 적음을 알 수 있었다(data not shown).

This study was conducted to elucidate how rice with different milling degrees (DOM: 10, 20, 30, and 40%) affects rice yakju properties by accelerated aging. There were significant differences among the treatments with respect to the properties except for brownness before aging, which showed no correlation with DOM (p for trend>0.05). In contrast, the amino acidity and brownness significantly decreased after aging as DOM increased, lightness (L) in particular was affected in all the treatments regardless of DOM. Almost all treatments showed significant differences except for the pH and the total acid and alcohol content between before and after aging. Moreover, the amino acidity, brownness, redness (a), yellowness (b), and color difference in all the treatments showed significant differences regardless of DOM. We found a significant difference in the color change. The yakju free amino acid analysis showed that almost all amino acids slightly decreased as DOM increased.

키워드

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