Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Fermentation Characteristics of Makgeolli Containing Aronia (Aronia melanocarpa, Black chokeberry)

아로니아를 첨가한 막걸리의 발효특성

  • Park, Mi-Jung (Department of Bioresources and Food Science, Konkuk University) ;
  • Kim, Hyeong-Kook (Nonghyup Food Research Institute) ;
  • Choi, Kyong-Kun (Nonghyup Food Research Institute) ;
  • Koo, Bon-Yeol (Department of Hotel Culinary & Catering Management, Chungwoon University) ;
  • Lee, Si-Kyung (Department of Bioresources and Food Science, Konkuk University)
  • 박미정 (건국대학교 생명자원식품공학과) ;
  • 김형국 (농협식품연구원) ;
  • 최경근 (농협식품연구원) ;
  • 구본열 (청운대학교 호텔조리식당경영학과) ;
  • 이시경 (건국대학교 생명자원식품공학과)
  • Received : 2015.10.12
  • Accepted : 2016.01.28
  • Published : 2016.02.29
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Abstract

This study was conducted to investigate the quality characteristics of makgeolli containing aronia, (Aronia melanocarpa (0-1.9%)). After an initial decrease in the range of pH from 4.93-5.04 to 3.43-3.61 over a period of 6 days, it gradually increased until 14 days. As the fermentation proceeded, sugar contents and reducing sugar contents initially increased in majority of the samples, and subsequently decreased after 2 days. Total acidity contents increased until 6 days and then became higher as the content of aronia increased. Total acidity levels were within the range of 0.50-0.62%. After 14 days of fermentation, the alcohol contents ranged between 11.97 and 14.13%. Over the same time span, the amino acid content increased from a range of 1.57-2.22 to 5.86-6.92%. The microbial cell count and yeast colony count increased over the initial 4 days and then gradually decreased. Total polyphenol content and total flavonoid of aronia makgeolli were significantly higher than those of the control group. Based on the sensory evaluation, makgeolli with 1.3% aronia demonstrated the highest overall acceptance.

아로니아 첨가량을 0.3, 0.8, 1.3 및 1.9%로 제조한 막걸리의 발효 중 이화학적 특성과 관능적 특성을 조사하였다. pH는 발효과정 중 모든 실험군에서 감소하여 발효 6일에 현저히 낮아지는 경향을 보였으며, 최종 pH는 3.49-3.74였다. 당도는 담금 직후에는 $1.31-2.75^{\circ}Bx$로 대조구가 가장 낮았으며, 아로니아 첨가율이 증가할수록 높았다. 발효 2일째 7.96-8.53으로 최대값을 나타내었고, 그 이후부터 최종 발효일까지 서서히 감소하는 경향을 나타내었다. 산도는 담금 직후 발효 6일까지 급격히 증가하였으며 대조군에 비해서 아로니아를 첨가함에 따라 산도가 증가되었고 최종발효 14일에는 0.50-0.62%로 나타났다. 알코올 함량은 최종 발효 14일까지 완만히 증가하였고, 11.97-14.13의 분포를 나타내었으며 대조군에 비하여 아로니아 첨가군에서 알코올 함량이 높았다. 아미노산은 막걸리를 담금 직후에는 1.57-2.22%에서 최종발효 14일에는 5.86-6.92%로 나타났으며 아로니아 1.9% 첨가군에서 가장 높게 나타났다. 환원당은 발효 2일째까지 증가하다가 4일 후부터 감소되었으며, 최종발효시점에 1.67-1.97%로 나타내었다. 총균수와 효모수는 모든 시험구가 발효 4일째 최대값을 나타내었고 이후 급격히 감소하였다. 총 폴리페놀함량과 총 플라보노이드 함량은 담금 직후부터 최종 발효시까지 증가하였으며, 아로니아 첨가량이 증가할수록 증가하였다. 관능검사 평가결과에서 색은 아로니아 1.9% 첨가군에서, 단맛은 아로니아 1.3% 첨가군에서, 신맛과 쓴맛은 아로니아 1.9% 첨가군에서 높게 나왔으며. 목넘김(목에 넘어가는 느낌)과 종합적 기호도가 아로니아 1.3% 첨가군에서 가장 우수하게 나타났고, 아로니아 막걸리의 개발 상품화 가능성이 높은 것으로 확인되었다.

Keywords

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