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밀의 도정 및 발효 균주에 따른 우리밀 메주의 품질특성

Quality Characteristic of the Korean Wheat meju according to Milling Degree of Wheat and Fermenting Strains

  • 이경란 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 고유진 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 김은정 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 설희경 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 김은자 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 김일훈 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 심기환 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 김영기 (경상남도 합천농업기술센터) ;
  • 류충호 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원)
  • Lee, Gyeong-Ran (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Ko, Yu-Jin (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Eun-Jung (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Seol, Hui-Gyeong (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Eun-Ja (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Il-Hun (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Shim, Ki-Hwan (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Young-Gi (Hapchueon-Gun Agricultural Development & Technology Center) ;
  • Ryu, Chung-Ho (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University)
  • 투고 : 2012.07.24
  • 심사 : 2012.10.12
  • 발행 : 2012.12.30

초록

본 연구는 표준화된 밀 메주를 제조하기 위해 원료밀의 도정에 따른 수침 및 증숙조건과 품질특성을 조사하였다. 수침시간에 따른 2분도 밀, 5분도 밀, 통밀, 밀가루의 물리적 특성변화를 조사하기 위해 무게, 부피, 수분 함량, 수분 흡수량을 살펴 본 결과, 대부분의 밀에서 수침 4시간 이후에는 평형상태에 도달하였다. 원료밀 종류에 따른 증숙시간을 조사한 결과, 통밀을 제외한 밀원료의 증숙시간은 $100^{\circ}C$에서 10분이 적합하였다. 최적 수침 및 증숙조건으로, 가공한 2분도 밀과 5분도 밀을 각각 A. oryzae와 B. subtilis M1으로 발효하여 우리밀 메주를 제조한 후 일반 성분 및 효소역가를 비교한 결과, 황국균을 사용한 경우 발효 효율이 더 우수하게 나타났다. 또한 2분도 밀보다 5분도 밀에서 총당, 환원 당 및 ${\alpha}$-amylase 역가가 높게 나타나, 우수한 밀 메주의 제조를 위해 5분도 밀을 A. oryzae로 발효하는 것이 효율적이라 사료된다.

과제정보

연구 과제 주관 기관 : 농촌진흥청

참고문헌

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피인용 문헌

  1. Functional Components and Radical Scavenging Activity of Germinated Brown Rice according to Variety vol.29, pp.2, 2016, https://doi.org/10.9799/ksfan.2016.29.2.145