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보리의 분쇄크기 및 종균 접종율에 따른 누룩의 품질특성 및 보리 막걸리의 향기성분 변화

Effect of grinding size and inoculation rates on barley nuruk quality characteristics and volatile compounds of makgeolli

김찬우|임보라|최지호|신예진
한국식품저장유통학회 (The Korean Society of Food Preservation)|2024.12|Food Science and Preservation|제31권 제6호|pp. 957-968|DOI 10.11002/fsp.2024.31.6.957

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참고문헌

키워드

enzyme activityquality characteristicsmakgeollioff-flavornuruk
주제분류식품과학

초록

본 연구에서는 보리 원료의 분쇄 크기와 종균 접종량을 달리하여 누룩을 제조하고, 그에 따른 품질 및 대사산물 변화를 분석하였다. 또한, 보리 누룩을 활용하여 제조한 막걸리의 향기성분을 분석함으로써 이취가 적고 품질이 우수한 막걸리를 생산할 수 있는 최적의 누룩 조건을 규명하고자 하였다. 연구 결과, 1 mm 분쇄 크기와 종균을 1% 접종한 누룩에서 높은 수분 함량, 산도 및 아미노산도가 관찰되었으며, 당화력과 carboxy peptidase 활성이 활발하여 원료 전분 및 단백질의 분해가 효과적으로 이루어졌다. 또한, 1% 접종 누룩에서는 일반세균 수가 낮아 잡균 오염이 적게 발생하였음을 확인할 수 있었다. 막걸리의 경우, D(1 mm 1%) 누룩을 사용하여 제조한 막걸리에서 isoamyl acetate와 isobutanol과 같은 긍정적인 향미 성분이 다량 검출된 반면, C(5 mm 1%) 누룩을 사용한 막걸리에서는 isovaleric acid와 butyric acid와 같은 불쾌한 향미 성분이 높은 상관관계를 보였다. 본 연구의 결론적으로, 보리 원료의 분쇄 크기를 곱게 조절하고(1 mm), 종균 접종량을 높게 설정하는(1%) 조건이 누룩의 효소 활성 및 대사산물 생성에 긍정적인 영향을 미쳐, 최종적으로 우수한 품질과 향미를 갖춘 막걸리를 제조할 수 있음을 확인하였다. 이러한 결과는 주류 제조 과정에서 원료 처리 및 발효 조건을 최적화 하는 데 있어 중요한 방향을 제공하며, 향후 현장 실용화 과정에도 기여할 수 있을 것으로 사료된다.

Abstract

This study aimed to assess the quality characteristics of barley nuruk and makgeolli based on grinding size and inoculation rates, with a focus on identifying key aroma compounds contributing to nuruk off-flavors. Barley was hulled to 30%, using coarse (5 mm) and fine (1 mm) ratios, and inoculated with Aspergillus luchuensis 34-1 at 0.1% and 1% rates. Quality parameters such as moisture, pH, acidity, amino acidity, organic acids, and free amino acids were analyzed. At the same time, enzyme activities like saccharogenic power, α-glucosidase, glucoamylase, α-amylase, and carboxypeptidase were measured. Microbial contamination was assessed, and volatile aroma compounds were quantified using gas chromatography. Results indicated that finer milling (1 mm) and higher inoculation (1%) significantly increased enzyme activity and free amino acid content in nuruk, leading to a higher concentration of fruity volatile compounds in makgeolli. Thus, adjusting the grinding size and inoculation rates in nuruk production is key to enhancing makgeolli flavor quality.

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