Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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A study on manufacturing of red ginseng Makgeolli using the red ginseng starch and changes of physicochemical components of red ginseng Makgeolli during storage periods

홍삼 전분을 이용한 홍삼막걸리의 제조 및 이화학적 성분 변화

  • Lee, Hwan (International Ginseng and Herb Research Institute) ;
  • Kim, Yeong-Su (International Ginseng and Herb Research Institute) ;
  • Kim, Do-Yeon (International Ginseng and Herb Research Institute) ;
  • Kim, So-Young (Functional Food and Nutrition Division Department of Agrofood Resources, National Academy of Agricultural Sciences(NAAS), RDA) ;
  • Lee, Wan-Kyu (College of Veterinary Medicine, Chungbuk National University) ;
  • Lee, Sang-Myeong (Devision of Biotechnology, College of Environmental and Bioresource Sciences, Chonbuk National University) ;
  • Park, Jong-Dae (International Ginseng and Herb Research Institute) ;
  • Shon, Mi-Yae (International Ginseng and Herb Research Institute)
  • 이환 ((재단법인)금산국제인삼약초연구소) ;
  • 김영수 ((재단법인)금산국제인삼약초연구소) ;
  • 김도연 ((재단법인)금산국제인삼약초연구소) ;
  • 김소영 (농촌진흥청 기능성식품과) ;
  • 이완규 (충북대학교 수의학과) ;
  • 이상명 (전북대학교 환경생명자원대학 생명공학부) ;
  • 박종대 ((재단법인)금산국제인삼약초연구소) ;
  • 손미례 ((재단법인)금산국제인삼약초연구소)
  • Received : 2014.10.08
  • Accepted : 2015.06.15
  • Published : 2015.06.30
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Abstract

This study was performed to develop the maufacturing processes of Makgeolli using red ginseng starch (RGS). After the fermentation of RGS with koji, nuruk, and yeast, the different temperature effects on the number of the yeast cells, the content of organic acid, free sugars, and total acid, and pH were investigated. There were no changes in the composition of the yeast cell number and content of organic acid amd during 20 days at $4^{\circ}C$. The content of free sugars (sucrose, glucose and mannose) and the pH value of red ginseng Makgeolli decreased during storage at $4^{\circ}C$. This meant that the total acid content and pH value increased after organic acid was produced from fermentation. Therefore, red ginseng Makgeolli is highly acidic and sour. Since high acidity helps improve storage conditions, so this developed red ginseng Makgeolli is considered safe for consumption. Furthermore, the total content of ginsenoside was 2.47 mg/mL, which was differentiate Makgeolli using red ginseng starch, with others. Therefore, new red ginseng Makgeolli is rich in organic acid, free sugars, and ginsenoside. As a result, its storage, taste, and flavor improved.

본 연구에서 사용한 홍삼 전분은 홍삼 농축액 제조 공정에서 발생하는 부산물중 하나로 현재까지는 특별한 활용도가 없었다. 하지만 홍삼 농축액 제조 과정에서 발생되는 홍삼 유래의 물질로 홍삼의 유효 성분인 진세노사이드 및 각종 유리당, 탄수화물 등이 풍부한 안전한 소재로서의 가능성을 알아보고자 하였다. 홍삼전분을 이용한 새로운 홍삼막걸리의 차별화를 위하여 제품의 진세노사이드 함량, 유기산, 유리당, 효모수 등을 분석하였다. 효모 생균수의 변화 조사결과 $4^{\circ}C$에서 저장하였을 때는 저장 20일까지 효모 균수에 큰 변화가 없었지만 $25^{\circ}C$ 저장에서는 저장 20일에 초기 효모균수의 약 75%가 감소되었다. 유기산분석 결과 막걸리에서는 lactic acid가 4.16 mg/mL의 농도로 가장 많았으며, 그 다음으로는 citric acid 0.88 mg/mL, malic acid 0.39 mg/mL의 순서로 많았다. 저장 초기에는 malic acid의 함량이 $4^{\circ}C$ 및 $25^{\circ}C$에서 0.39 mg/mL 와 0.58 mg/mL 이었으나 저장일이 20일 경과하였을 때에는 0.46 mg/mL 그리고 0.17 mg/mL으로 측정되었고 대부분의 유기산은 저장기간에 관계없이 변화가 크게 나타나지 않았으나 butyric acid는 증가를 보였다. 20일 경에 lactic acid와 isobutyric acid는 감소하였으며 다른 종류의 유기산은 증가를 보였다. 유리당 분석결과 glucose가 4.4 mg/mL, sucrose 2.8 mg/mL 그리고 mannose 1.4 mg/mL 으로 막걸리의 주 구성당으로 분석되었으며 저장기간이 지속되면서 sucrose, glucose, mannose의 함량은 감소를 보여 알콜 발효의 주요 기질로 사용되었음을 보여주었다. 저장 4~8일 이후부터는 당이 급격히 감소하였으며 8일 이후부터는 큰 차이를 보이지 않았다. 이것은 저장 중 당분이 알콜과 탄산가스로 분해되었기 때문에 함량이 감소한 보여진다. $4^{\circ}C$에서 저장시, 일반적인 유통기간보다(10일) 긴 20일 동안 유리당의 변화를 보였으며 유리당은 12일 경에 sucrose, glucose와 mannose의 양은 1/2으로 감소하였다. 총산 및 pH 분석결과 각 저장온도에서 저장기간에 따른 pH의 변화는, $4^{\circ}C$에서 저장한 경우, 저장 4일경 pH 4.3에서 8일경 pH 3.8로 떨어지면서 저장기간 동안 서서히 감소되었다. $25^{\circ}C$에서 저장한 경우, pH 4.6~3.2 수준으로 $4^{\circ}C$ 저장 온도보다 $25^{\circ}C$ 온도에서 pH가 낮게 관찰 되었고 진세노사이드 분석결과 함량은 2.47 mg/g으로 측정되었다.

Keywords

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