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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Fermentation Characteristics of Makgelli Made with Loquat Fruits (Eriobotrya japonica Lindley)

비파 열매를 첨가한 막걸리의 발효 특성

  • Choi, Kuy-Won (Dept. of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Lee, Jun-Ki (Dept. of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Jo, Hyeon-Ju (Dept. of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Lee, Kwon-Jai (Dept. of Advanced Materials Engineering, Daejeon University) ;
  • Yoon, Jin-A (Dept. of Food & Nutrition, Baewha Women's University) ;
  • An, Jeung Hee (Division of Food Bioscience, Konkuk University) ;
  • Chung, Kang-Hyun (Dept. of Food Science and Technology, Seoul National University of Science & Technology)
  • 최규원 (서울과학기술대학교 식품공학과) ;
  • 이준기 (서울과학기술대학교 식품공학과) ;
  • 조현주 (서울과학기술대학교 식품공학과) ;
  • 이권재 (대전대학교 신소재공학과) ;
  • 윤진아 (배화여자대학교 식품영양과) ;
  • 안정희 (건국대학교 식품생명과학부) ;
  • 정강현 (서울과학기술대학교 식품공학과)
  • Received : 2013.02.07
  • Accepted : 2013.04.19
  • Published : 2013.06.30
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Abstract

In this study, we evaluated the physicochemical, microbial, and sensory characteristics of Makgeolli made with loquat fruits during fermentation. The pH values of all samples decreased after 3 days of fermentation, with a final pH ranging from 3.91 to 4.05. Total acidity increased (from 0.71 to 0.76%) from the addition of loquat fruits after 15 days of fermentation. Amino acid content increased (from 0.13 to 0.22%) with fermentation time after 15 days of fermentation. Total sugar and reducing sugar content decreased with fermentation, but was significantly higher with the addition of loquat fruit. The alcohol content of the loquat-added groups was also higher compared to the control group after 15 days of fermentation. The microbial and yeast count of all samples increased to its maximum after 3 days and then decreased after 5 days of fermentation. The sensory score of Makgeolli made with 3% loquat fruit showed higher values than other samples. The results of this study suggest that loquat effectively serves as a natural additive for improving the sensory qualities of Makgeolli and potentially other foods.

비파열매를 첨가하여 제조한 막걸리의 최적 첨가량을 확정하기 위하여 비파열매를 각 각 1%, 3%, 5%, 7%를 첨가하여 제조한 막걸리의 발효 중 이화학적 특성과 관능적 특성을 조사하였다. pH는 모든 실험군에서 발효 3일에 pH가 현저히 낮아지는 경향을 보였으며, 최종 pH는 3.91~4.05였다. 총 산도는 담금 직후 발효 3일까지 급격히 증가하였으며 대조군에 비해서 비파를 첨가함에 따라 총 산도가 증가되었고 발효 15일에는 0.71~0.76%로 나타났다. 아미노산은 비파첨가량이 증가함에 따라 높았으며 발효 15일에는 0.13~0.22%로 나타났다. 총당과 환원당은 발효가 진행됨에 따라 감소되었으나 대조군에 비해서 비파 첨가군이 유의적으로 높았다. 알코올은 발효 15일까지 증가하였으며 비파 첨가군이 대조군에 비해서 알코올 함량이 높았다. 총균 및 효모수는 모든 시험구가 발효 3일째 최대값을 나타내었고 이후 5일째에는 급격히 감소하였다. 관능검사 평가결과는 종합적 기호도가 비파 3% 첨가군에서 가장 우수하게 나타났고, 막걸리의 관능적 품질을 높이기 위하여 식품 첨가제로서 효과적으로 사용할 수 있으며 비파의 이용도를 증진시킬 수 있다.

Keywords

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