DOI QR코드

DOI QR Code

Characteristics of brown rice Makgeolli brewed at different temperatures and mixing ratios of Nuruk

누룩비율과 온도에 따른 현미막걸리의 품질특성

  • 김진경 ((재)발효미생물산업진흥원) ;
  • 조승화 ((재)발효미생물산업진흥원) ;
  • 김은지 ((재)발효미생물산업진흥원) ;
  • 함승희 ((재)발효미생물산업진흥원) ;
  • 정도연 ((재)발효미생물산업진흥원)
  • Received : 2019.12.16
  • Accepted : 2020.01.14
  • Published : 2020.02.29

Abstract

Brown rice Makgeolli was brewed by using the Saccharomyces cerevisiae strain SRCM102596 under different fermentation conditions: temperatures at 20 and 25℃ and Nuruk ratios of 5, 10, and 15%. There were no significant differences in the pH and total acidity between samples. The alcohol content at the different nuruk ratios varied significantly by the days in the fermentation process. The major free sugars were maltose, glucose, and fructose, and they gradually reduced with fermentation. The major organic acids in the brown rice Makgeolli were oxalic acid, citric acid, malic acid, succinic acid, and acetic acid. The lactic acid content increased with the number of days in the fermentation process. Among the 24 different free amino acid contents identified, the total free amino acid content of, especially, threonine, serine, and alanine were high in the brown rice Makgeolli, at 20℃ and nuruk ratio of 10%.

본 연구는 친환경 현미와 (재)발효미생물산업진흥원에서 보유 중인 알코올 내성이 강하며, 풍미가 좋은 효모를 이용하여 온도조건 및 누룩비율별 품질특성을 진행 후, 막걸리 품질향상 및 제조 표준화에 기여하고자 하였다. 막걸리 제조는 모두 현미 무게 대비 적용비율이며, 증자 후 방랭한 현미에 물 150% (v/w)로 첨가한 다음 누룩 비율 5, 10, 15%를 첨가하고, S. cerevisiae SRCM102596 (8.0±0.10 log10 CFU/mL)를 모든 시료에 10% (v/w)로 첨가하였다. 발효 온도는 20, 25℃로 5일간 발효를 진행하였다. pH, 총산도는 발효가 진행됨에 pH 범위는 낮아졌으며, 총산도는 높아졌다. 알코올 함량은 발효가 진행됨에 따라 높아졌으며 17.15%까지 나타났다. DPPH radical 소거능과 총 폴리페놀 함량 또한 발효가 진행됨에 따라 소량 증가하였으며, 유리당 함량은 glucose 함량이 가장 높게 나타났고, 발효가 진행됨에 따라 maltose는 감소하였다. 유기산 함량은 lactic acid가 가장 높았으며, succinic acid, acetic acid의 순으로 높았다. 유리아미노산은 총 24종이 검출되었으며, 총 유리아미노산 함량은 20℃ 누룩비율 10% 시료에서 327.50±5.59 mg/L로 가장 높게 나타났다. 감칠맛을 나타내는 glutamic acid는 누룩 5%에서 25℃로 발효된 시료에서 20.98±1.22 mg/L로 가장 높게 나타났으며, 특히 threonine, serine, alanine 함량은 20℃ 누룩비율 10% 시료에서 각각 5.45±0.14, 7.64±0.28, 23.16±3.15 mg/L로 가장 높게 나타났다. 유리아미노산의 구체적인 연구가 진행된다면 막걸리의 차별화 전략에 도움이 될 것으로 생각되며, 막걸리 품질 표준화를 위해서는 더 많은 연구가 필요할 것으로 사료된다.

Keywords

References

  1. Blois, Marsden S. Antioxidant determinations by the use of a stable free radical. Nature. 4617: 1199-1200 (1958) https://doi.org/10.1038/1811199a0
  2. Budak HN, Guzel-Seydim ZB. Antioxidant activity and phenolic content of wine vinegars produced by two different techniques. J. Sci. Food Agr. 90: 2021-2026 (2010) https://doi.org/10.1002/jsfa.4047
  3. Cai Y, Luo Q, Sun M, Corke H. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sci. 74: 2157-2184 (2004) https://doi.org/10.1016/j.lfs.2003.09.047
  4. Choi SR, Kim CS, Kim JY, You DH, Kim JM, Kim YS, Song EJ, Kim YG, Ahn YS, Choi DG. Changes of antioxidant activity and lignan contents in Schisandra chinensis by harvesting times. Korean J. Med. Crop Sci. 19: 414-420 (2011) https://doi.org/10.7783/KJMCS.2011.19.6.414
  5. Folin O, Denis W. On phosphotungstic-phosphomolybdic compounds as color reagents. J. Biol Chem. 12: 239-243 (1912) https://doi.org/10.1016/S0021-9258(18)88697-5
  6. Han EH, Lee TS, Noh BS, Lee DS. Volatile flavor component in mash Takju prepared by using different nuruks. Korean J. Food Sci. Technol. 29: 563-570 (1997)
  7. Jeon MJ, Kim M, Lee DG, Hwang HJ, Kang MS, Kim BK, Lee SW, Jang H. Lee SH. Analysis of properties of Makgeollies made by isolated yeast strains from traditional Makgeollies. Korean Soc. Biotech Bioeng J. 27: 21-27 (2012)
  8. Jeon MH, Lee WJ. Characteristics of blueberry added Makgeolli. J. Korean Soc. Food Sci. Nutr. 40: 444-449 (2011) https://doi.org/10.3746/jkfn.2011.40.3.444
  9. Jeong CH, Choi GN, Kwak JH, Kim JH, Choi SG, Shim KH, Heo HJ. In vitro antioxidant activities of cocoa phenolics. Korean J. Food Preserv. 17, 100-106 (2010)
  10. Jeong JW, Park KJ, Kim MH, Kim DS. Changes in quality of spraydried and freeze-dried Takju powder during storage. Korean J. Food Sci. Technol. 38: 513-520 (2006)
  11. Jin TY, Kim ES, Eun JB, Wang SJ, Wang MH. Changes in physicochemical and sensory characteristics of rice wine, yakju prepared with different amount of red yeast rice. Korean J. Food Sci. Technol. 39: 309-314 (2007)
  12. Jo DH, Chung HJ, Cho HY, Lim ST. Health function and utilization products of germinated brown rice. Food. Sci. Ind. 44: 76-86 (2011)
  13. Kim MJ, Lee SY, Kim KB, Song WR, Song EJ, Kim AR, Kim JH, Ji KW, Ahn IS, Ahn DH. Effect of chitosan of shelf-life and quality of Takju. J. Chitin Chitosan. 12: 198-204 (2007)
  14. Kim OS, Park SS, Sung JM. Antioxidant activity and fermentation characteristics of traditional black rice wine. J. Korean Soc. Food Sci. Nutr. 41: 1693-1700 (2012) https://doi.org/10.3746/jkfn.2012.41.12.1693
  15. Ko MR, Choi HJ, Han DK, Yoo SS, Kim HS, Choi HS, Choi SW, Hur NY, Kim CN, Kim BY, Baik MY. Antioxidative components and antioxidative capacity of brown and black rice. Food. Eng. Prog. 15: 195-202 (2011)
  16. Kwon YH, Lee AR, Kim HR, Kim JH, Ahn BH. Quality Properties of Makgeolli Brewed with Various Rice and Koji. Korean J. Food Sci. Technol. 1: 70-76 (2013)
  17. Lee SJ, Kim JH, Jung YW, Park SY, Shin WC, Park CS, Hong SY, Kim GW. Composition of organic acids and physiological functionality of commercial makgeolli. Korean J. Food Sci. Technol. 43: 206-212 (2011) https://doi.org/10.9721/KJFST.2011.43.2.206
  18. Lee JS, Lee TS, Noh BS, Park SO. Quality characteristics of mash of Takju prepared by different raw materials. Korean J. Food Sci. Technol. 28: 330-336 (1996)
  19. Lee HS, Park CS, Choi JY. Quality characteristics of the mashes of takju prepared using different yeasts. Korean J. Food Sci. Technol. 42: 55-62 (2010)
  20. Lee CH, Tae WT, Kim GM, Lee HD. Studies on the pasteurization conditions of Takju. Korean J. Food Sci. Technol. 40: 194-200 (1991)
  21. Lee YJ, Yi HC, Hwang KT, Kim DH, Kim HJ, Jung CM, Choi YH. The Qualities of Makgeolli (Korean Rice Wine) Made with Different Rice Cultivars, Milling Degrees of Rice, and Nuruks. J. Korean Soc. Food Sci. Nutr. 41: 1785-1791 (2012) https://doi.org/10.3746/jkfn.2012.41.12.1785
  22. Lim S, Jwa MK, Mok C, Park YS, Joo GJ. Changes in microbial counts, enzyme activity and quality of foxtail millet Takju treated with high hydrostatic pressure during storage. Korean J. Food Sci. Technol. 36: 233-238 (2004)
  23. Park CW, Jang SY, Park EJ, Yeo SH, Jeong YJ, Quality Characteristics of Rice Makgeolli Prepared by Mashing Types. Korea J. Food Sci. Tecnol. 2: 207-215 (2012)
  24. Park CW, Jang SY, Park EJ, Yeo SH, Kim OM, Jeong YJ. Comparison of the quality characteristics of commercial makgeolli type in South Korea. Korean J. Food. Preserv. 18: 884-890 (2011) https://doi.org/10.11002/kjfp.2011.18.6.884
  25. Seo GU, Choi SY, Kim TW, Ryu SG, Park JH, Lee SC. Functional Activities of Makgeolli By-products as Cosmetic Materials. J. Korean Soc. Food Sci. Nutr. 4: 505-511 (2013)
  26. Shin MO, Kang DY, Kim MH, Bae SJ. Effect of growth inhibition and quinone reductase activity stimulation of Makgeoly fractions in various cancer cells. J. Korean Soc. Food Sci. Nutr. 37: 288-293 (2008) https://doi.org/10.3746/jkfn.2008.37.3.288
  27. Shon SK, Rho YH, Kim HJ, Bae SM. Takju brewing of uncooked rice starch using Rhizopus koji. Korean J. Appl Microbiol. Biotech. 18: 506-510 (1990)
  28. So MH, Lee YS, Noh WS. Change in Microorganisms and main components during Takju brewing by a modified nuruk. Korean J. Food Nutr. 12: 266-232 (1999)
  29. Son, HS, Park BD, Ko BK, and C. H. Lee. Quality characteristics of makgeolli produced by adding different amounts of water. Korean J. Food. Sci. Technol. 43: 453-457 (2011) https://doi.org/10.9721/KJFST.2011.43.4.453
  30. Sosulski F, Krygier K, Hogge L. Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours. J. Agric. Food Chem. 30: 337-340 (1982) https://doi.org/10.1021/jf00110a030
  31. Vichapong J, Sookserm M, Srijesdaruk V, Swatsitang P, Srijaranai S. High performance liquid chromatographic analysis of phenolic compounds and their antioxidant activities in rice varieties. LWT-Food Sci. Technol. 43: 1325-1330 (2010) https://doi.org/10.1016/j.lwt.2010.05.007
  32. Wang SJ, Lee HJ, Cho JY, Jang MY, Park KH, Moon JH. Inhibition Effect against the Rat Blood Plasma Oxidation of the Makgeolli (Takju) Korean Rice Wine. Korean J. food. preservation. 1: 116-122 (2012a)
  33. Wang SJ, Lee HJ, Cho JY, Park KH, Moon JH. Isolation and identification of antioxidants from Makgeolli. Korean J. Food Sci. Technol. 44: 14-20 (2012b) https://doi.org/10.9721/KJFST.2012.44.1.014
  34. Woo SM, Kim TY, Yeo SH, Kim SB, Kim JS, Kim MH, Jeong YJ. Quality characteristics of alcohol fermentation broth and by-product of brown rice varieties. Korean J. Food. Preserv. 14: 557-563 (2007)
  35. Woo SM, Shin JS, Seong JH, Yeo SH, Choi JH, Kim TY, Jeong YJ. Quality characteristics of brown rice Takju by different Nuruks. J. Korean Soc. Food Sci. Nutr. 39: 301-307 (2010) https://doi.org/10.3746/jkfn.2010.39.2.301