가공 방법별 고들빼기 첨가 발효한 쌀막걸리의 품질 특성
Quality characteristics of fermented rice makgeolli with the addition of Crepidiastrum sonchifolium by processing method
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초록
고들빼기(CS)의 가공 방법별 소재를 적용해 발효한 쌀막걸리의 품질 특성을 조사하였다. 전분 원료 쌀의 2.5%에 해당하는 고들빼기 생체 원재료(CS), 열수 추출물(CSE), 열풍건조 분말(CSP), 당침출(CSS)의 가공 방법별로 CS를 첨가하여 쌀막걸리를 제조하였다. pH값은 초기 4.10-4.20에서 가수 한 후 3.77- 3.85로 정상적인 발효 과정을 나타냈다. 적정산도는 0.54-0.58%였으며 고들빼기 소재 가공 방법별 막걸리의 색도는 CSS에서 밝기 L값은 가장 높았고, 적색도 a값 및 황색도 b값은 낮았다. 알코올 함량은 13.50-16.30%을 나타냈다. CSS를 사용한 막걸리의 알코올 함량이 가장 높았다. 총페놀 함량은 331.34- 377.02 μg/mL였다. DPPH 라디칼 소거량은 44.14-56.43%로 CSP의 항산화 활성이 가장 높았으며, 그 다음 CSS로 총페놀 함량과 유사한 경향을 나타냈다. 유기산 함량은 4,304.90- 6,159.90 μg/mL로 CSS를 첨가한 막걸리에서 발효 중 가장 높게 생성되었으며, 가용성 고형분과 유기산 함량이 CSS에서 가장 높은 값을 나타내 당산 비의 조화로 기호도가 높을 것으로 사료되었으며, 이러한 결과는 CSS를 첨가한 막걸리가 높은 유기산 생성과 항산화 활성 등을 포함하는 특성으로 인해 상업적으로 개발될 수 있음을 시사하였다.
Abstract
The quality characteristics of fermented rice makgeolli added with Crepidiastrum sonchifolium (CS) prepared with various processing methods were investigated. Rice makgeolli was manufactured by adding CS, prepared with various processing methods, at 2.5% of starch raw material rice. The treatments include CS [fresh (CS), hot water extract (CSE), hot air dried powder (CSP), and sugar leaching (CSS)]. The pH value ranged from 4.10 to 4.20 initially to 3.77 to 3.85 after adding water. The total acidity was 0.54-0.58%. The chromaticity of makgeolli showed the highest brightness in CSS, and the redness a value and yellowness b value were low. The alcohol content was 13.5- 16.3%, the highest in CSS. The total polyphenol content was 331.34-377.02 μg/mL. The DPPH radical scavenging amount was 44.14-56.43%, showing the highest antioxidant activity of CSP, followed by CSS, which showed a similar trend to the total phenol compounds content. The organic acid content was 4,304.90-6,159.90 μg/mL. It was produced at the highest level during fermentation in makgeolli when adding CSS, and the soluble solids and organic acid contents were the highest in CSS, so it was thought that the overall preference would be high due to the harmony of the sugar- acid ratio. These results show that makgeolli with CSS addition has high antioxidant properties. It suggests that CSS appplied in makgeolli can be developed commercially due to its properties.
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