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

  • 제40권8호
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  • Pages.1189-1194
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  • 2011
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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양조전용 설갱벼로 제조한 전통주의 품질 특성

Quality Characteristics of Korean Traditional Wine Using Seolgaengbyeo for Brewing Rice

  • 오세관 (농촌진흥청 국립식량과학원 답작과) ;
  • 김대중 (농촌진흥청 국립식량과학원 답작과) ;
  • 류수진 ((주)국순당 연구소) ;
  • 천아름 (농촌진흥청 국립식량과학원 답작과) ;
  • 윤미라 (농촌진흥청 국립식량과학원 답작과) ;
  • 최임수 (농촌진흥청 국립식량과학원 답작과) ;
  • 홍하철 (농촌진흥청 국립식량과학원 답작과) ;
  • 김연규 (농촌진흥청 국립식량과학원 답작과)
  • Oh, Sea-Kwan (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Dae-Jung (National Institute of Crop Science, Rural Development Administration) ;
  • Ryu, Su-Jin (Kooksoondang Brewery Co. Ltd.) ;
  • Chun, A-Reum (National Institute of Crop Science, Rural Development Administration) ;
  • Yoon, Mi-Ra (National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Im-Soo (National Institute of Crop Science, Rural Development Administration) ;
  • Hong, Ha-Cheol (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Yeon-Kyu (National Institute of Crop Science, Rural Development Administration)
  • 투고 : 2011.06.13
  • 심사 : 2011.08.03
  • 발행 : 2011.08.31
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초록

현재 국내에서 판매 유통되고 있는 전통주의 주질 개선을 위해서 양조 전용품종으로 국내에서 처음으로 개발된 설갱벼를 기존 원료 쌀인 추청벼와 비교하여 호화점도(RVA), 알칼리붕괴도(ADV), 경도, 알코올 함량 및 관능검사 등의 품질 특성을 살펴 본 결과, 원료 쌀의 경도는 설갱벼가 2126.6 g/sec로서 추청벼 4056.1 g/sec보다 더 부드러움을 알 수 있었으며 설갱벼가 추청벼에 비하여 알코올 생성속도가 빠르게 나타났고 최종 알코올 함량도 설갱벼가 17.53%로서 추청벼 17.34%에 비하여 다소 높은 수준이었다. 또한 포도당 함량 분석 결과 발효과정 동안 설갱벼가 추청벼에 비하여 발효 초기와 말기만 포도당 함량이 낮게 나타내었다. 전체 유기산 함량은 전 발효기간 동안 설갱벼가 추청벼에 비하여 훨씬 높았으며 관능검사 결과 설갱벼로 제조되어진 전통주는 추청벼로 제조된 전통주에 비하여 쓴맛, 떫은맛 및 느끼한 맛이 적으면서 전체적으로 담백한 맛의 특성을 나타낸 설갱벼는 전통주 양조용으로 우수한 것으로 판단되었다.

This study was conducted to compare the quality characteristics of Korean traditional wine fermented from different rice cultivars. Two kinds of rice cultivars, Seolgaengbyeo and Chucheongbyeo, were used. The hardness values of Seolgaengbyeo and Chucheongbyeo were 2126.6 g/sec and 4056.1 g/sec. The alkali digestion value (ADV) and amylose contents of Seolgaengbyeo and Chucheongbyeo were 6.6 and 6.4, 19.8 and 19.3%, respectively. Amylogram results were not significantly different between Seolgaengbyeo and Chucheongbyeo using a rapid visco analyzer (RVA). After fermentation for 7 days, the alcohol contents of the fermented wines ranged from 17.34 to 17.53%. The pH, total acidity, and glucose contents of the wines fermented with Seolgaengbyeo and Chucheongbyeo were 3.63 and 3.64, 0.17 and 0.17 mg/mL, 3.22 and 3.65 mg/mL, respectively. Finally, sensory evaluation of wine fermented with Seolgaengbyeo showed better taste than that of wine made with Chucheongbyeo.

키워드

참고문헌

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피인용 문헌

  1. Changes of Organic Acids in Takju During Storage Conditions vol.27, pp.2, 2012, https://doi.org/10.13103/JFHS.2012.27.2.127
  2. Effect of the shape of rice starch granules on flour characteristics and gluten-free bread quality vol.50, pp.8, 2015, https://doi.org/10.1111/ijfs.12835
  3. Effects of Rice Flour Particle size on Quality of Gluten-free Rice Bread vol.18, pp.4, 2014, https://doi.org/10.13050/foodengprog.2014.18.4.319
  4. Quality Characteristics of Makgeolli of Rice Cultivars with Different Starch Compositions vol.27, pp.1, 2014, https://doi.org/10.9799/ksfan.2014.27.1.050
  5. Effects of Different Cultivars and Milling Degrees on Quality Characteristics of Barley Makgeolli vol.44, pp.12, 2015, https://doi.org/10.3746/jkfn.2015.44.12.1839
  6. 쌀맥주 가공에 적합한 품종선정을 위한 품질특성 평가 vol.62, pp.2, 2017, https://doi.org/10.7740/kjcs.2017.62.2.113
  7. 현미죽 적합 품종 선정을 위한 현미 품종별 이화학적 특성 vol.33, pp.2, 2011, https://doi.org/10.9799/ksfan.2020.33.2.204