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누룩비율과 온도에 따른 현미막걸리의 품질특성

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

  • 김진경 ((재)발효미생물산업진흥원) ;
  • 조승화 ((재)발효미생물산업진흥원) ;
  • 김은지 ((재)발효미생물산업진흥원) ;
  • 함승희 ((재)발효미생물산업진흥원) ;
  • 정도연 ((재)발효미생물산업진흥원)
  • 투고 : 2019.12.16
  • 심사 : 2020.01.14
  • 발행 : 2020.02.29

초록

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.

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%.

키워드

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