Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Preparation and Quality Characteristics of Makgeolli Made with Black Garlic Extract and Sulgidduk

설기떡을 이용한 흑마늘 막걸리의 제조와 품질 특성

  • Received : 2011.02.28
  • Accepted : 2011.04.22
  • Published : 2011.05.31
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Abstract

We conducted this study to develop a high value black garlic Makgeolli that was made of black garlic extract (BGE) and Sulgidduk. We investigated the quality characteristics of Makgeolli made with three different combinations of materials (control, Sulgidduk only; A, Sulgidduk combined with 15% BGE and water; B, Sulgidduk combined with 15% BGE instead of water). The pH of A and B were higher than the control, but the titratable acidity of A and B were lower. The sugar and alcohol contents of A and B increased during fermentation. A similar growth pattern was observed invisible cells, yeast, and lactic acid bacteria in all three Makgeolli. In A and B, the quantity of lactic acid bacteria was relatively higher than the yeast. The L value (lightness) was highest in the control, and the a value (redness) and b value (yellowness) were higher in A and B. The antioxidant properties of the three types of Makgeolli were evaluated using DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis[3-ethylbenzthiazoline-6-sulfonic acid]) radical scavenging activities. In these assays, B showed significantly higher radical scavenging activities than the other two Makgeolli.

설기떡을 이용한 막걸리 제조 시 흑마늘 추출액의 첨가방법을 달리하여 그 품질 특성을 실험하였다. 설기떡(control), 설기떡과 15% 흑마늘 추출액(A), 그리고 15% 흑마늘 추출액을 첨가하여 제조한 흑마늘 설기떡(B)으로 각각 막걸리를 제조하였다. 대조군에 비해 흑마늘이 첨가된 막걸리는 pH는 더 높았으며 산도는 낮았다. 총당과 알코올 함량은 발효기간 동안 계속 증가하였으며, 총균수, 효모수, 유산균수 모두 흑마늘 추출액 첨가 유무에 따른 경향의 차이는 없었다. 그러나 흑마늘 추출액이 첨가된 막걸리군에서는 유산균수가 효모수보다 상대적으로 높게 나타났다. 15일 동안 발효가 완료된 막걸리의 색도를 측정한 결과 흑마늘이 첨가된 막걸리군이 대조군에 비해 a, b값이 더 높게 나타났으며, 명도를 나타내는 L값은 대조군이 더 높았다. 항산화 활성 측정을 위해 DPPH 및 ABTS 라디칼 소거활성을 측정한 결과 흑마늘 설기떡으로 제조한 막걸리에서 활성이 가장 높았으며 발효전보다 발효 후 활성이 2배 이상 더 증가하였다. 라디칼 소거능 결과를 종합하여볼 때 흑마늘 추출액 첨가 및 흑마늘 설기로 제조한 막걸리의 발효 초기 라디칼 소거활성은 첨가된 흑마늘에 기인하는 것으로 생각되며, 발효 완료 후 라디칼 소거활성이 더 증가되는 것은 발효과정을 통해 항산화성 물질의 유리가 용이해지고, 발효와 더불어 생성된 미생물 대사산물들이 영향을 미쳤기 때문으로 판단된다.

Keywords

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