Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Fermentation Characteristics and Sensory Characteristics of Makgeolli with Dried Citron (Citrus junos SIEB ex TANAKA) Peel

건조유자과피를 첨가하여 제조한 막걸리의 발효기간 중 이화학적 특성 및 제조된 막걸리의 관능적 특성

  • Yang, Hee-Sun (Department of Food Science and Technology and Functional Food Research Center, Chonnam National University) ;
  • Hwang, Su-Jung (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Lee, Sung-Hee (Department of Food, Nutrition, and Culinary, Chosun College of Science and Technology) ;
  • Eun, Jong-Bang (Department of Food Science and Technology and Functional Food Research Center, Chonnam National University)
  • 양희선 (전남대학교 식품공학과 및 기능성 식품 연구센터) ;
  • 황수정 (대구한의대학교 한방식품조리영양학부) ;
  • 이성희 (조선이공대학 식품영양조리과학과) ;
  • 은종방 (전남대학교 식품공학과 및 기능성 식품 연구센터)
  • Received : 2011.01.28
  • Accepted : 2011.08.24
  • Published : 2011.10.31
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Abstract

This study was performed to examine the physicochemical characteristics and sensory properties of makgeolli with dried citron peel and levels (3, 6, and 9%) of citron (Citrus junos) in makgeolli during fermentation with two-step-brewing. The pH of makgeolli with citron dried peel increased within 5 days of fermentation, and decreased until 11 days of fermentation. Total acidity increased after 3 days of fermentation then decreased after 5 days of fermentation, but continued to increase slightly up to 12 days. Changes in alcohol content and amino acidity increased during fermentation. A sensoryevaluation of appearance, flavor, sourness, sweetness, bitterness, and overall acceptance of makgeolli with citron dried peel showed lower values than those of the control.

건조유자과피를 첨가하여 제조한 막걸리의 최적 첨가량을 확정하기 위하여 건조유자과피를 각각 3, 6, 9%를 첨가하여 제조한 막걸리의 발효 중 이화학적 특성과 관능적 특성을 조사하였다. 그 결과 대조군에 비해서 건조유자과피를 첨가한 막걸리에서 관능적 결과가 더 낮았고, 이는 건조유자과피의 첨가량이 늘어날수록 기호도가 낮아지는 경향을 보였다. 거의 모든 이화학적 특성에서 각 샘플들 간의 유의차가 존재하지 않으므로 관능적 기호도로 볼 때 건조유자과피는 3% 첨가량이 가장 적합하다고 판단되었다. 그러나 대조구에 비해서 관능적 기호도가 낮으므로 이는 적절한 첨가 형태라고 볼 수 없으며, 향후 적정 첨가시기, 발효 기간 등에 관한 연구가 더 진행되어야 할 것이라고 생각된다.

Keywords

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