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국내 시판 막걸리의 품질특성 비교

Comparison of the Quality Characteristics of Commercial Makgeolli Type in South Korea

  • 박찬우 (계명대학교 식품가공학과) ;
  • 장세영 (계명대학교 식품가공학과 및 (주)케이엠에프) ;
  • 박은지 (계명대학교 식품가공학과) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 김옥미 (대경대학교 호텔조리계열) ;
  • 정용진 (계명대학교 식품가공학과)
  • Park, Chan-Woo (Dept. of Food Science and Technology, Keimyung University) ;
  • Jang, Se-Young (Dept. of Food Science and Technology, Keimyung University, KMF Co, Ltd.) ;
  • Park, Eun-Ji (Dept. of Food Science and Technology, Keimyung University) ;
  • Yeo, Soo-Hwan (Fermentation & Food Processing Division, Department of Agrofood Resources, NAAS, RDA) ;
  • Kim, Ok-Mi (Faculty of Hotel Culinary Arts, Taekyeung College) ;
  • Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University)
  • 투고 : 2011.05.26
  • 심사 : 2011.10.21
  • 발행 : 2011.12.30

초록

본 연구에서는 국내 시판되는 비살균 막걸리 8종의 품질 특성을 조사하였다. 막걸리 5종의 알코올 함량은 5.7~5.8%, G $6.7{\pm}0.1%$, D $6.8{\pm}0.2%$, C $7.5{\pm}0.1%$로 각각 분석되었다. 적정산도는 막걸리 C와 D에서 0.5%이상, H에서는 $0.49{\pm}0.02%$로 높게 나타났으며, 나머지는 0.45% 이하로 나타났으며, pH는 시료 간에 큰 차이는 없었다. 환원당 함량은 약 200 mg%정도이며, A와 F는 약 90 mg%로 낮게 나타났다. 유기산 중 malic acid는 막걸리 A와 G에서만 검출되었으며, acetic acid는 C와 D에서 높게 나타났다. 유리당 중 fructose와 sucrose는 검출되지 않았으며, glucose 함량은 막걸리 G에서 $335.1{\pm}40.3$ mg%로 가장 높게 나타났다. Maltose 함량은 막걸리 E($73.5{\pm}1.8$ mg%)를 제외하고는 $23.5{\pm}1.0{\sim}45.0{\pm}1.1$ mg%로 비슷하게 나타났다. 알코올 성분으로는 1-propanol, 2-methyl-1-propanol 및iso-amylalcohol이 검출되었으며, 함량은 0.4~0.5 mg/mL로 탁주규격에 적합하였다. 이상과 같이 막걸리의 이화학적 특성을 비교하였으며 발효제, 담금조건, 담금유형별에 따른 품질분석에 관한 연구가 요구되었다.

과제정보

연구 과제 주관 기관 : 농촌진흥청

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