비열 및 열처리에 따른 보리의 알코올발효 특성
Properties of Alcohol Fermentation from Barley Treated with Non-steam and Steam
0
조회
0
다운로드
4
인용
0
참고문헌
초록
본 연구에서는 비열 및 열처리에 따른 5종류의 보리 품종별 알코올발효 특성을 조사하였다. 비열처리구에서 알코올함량은 쌀보리, 찰쌀보리 및 흰찰쌀보리가 각각 1.7, 2.9 및 4.3%로 나타났으며 보리와 찰보리는 발효가 되지 않았다. 열처리구에서 비열처리구에 비해 전반적으로 높은 알코올생성능을 보였다. 당도는 비열처리구의 보리 및 찰보리가 9.0 °Brix 전후의 높은 당도를 나타내었고 쌀보리, 찰쌀보리, 흰찰쌀보리가 5.0 °Brix 전후의 당도로 나타났다. 열처리구의 당도는 알코올생성능과 반비례 경향이었으며 알코올발효 종료 후 쌀보리를 제외하고는 당함량이 50%이상 감소되었다. 비열처리구에서 산도는 흰찰쌀보리가 0.51%로 나타났으며 나머지 시료들은 0.80%이상의 수치를 보여 산패의 가능성을 보였고, 열처리구에서는 모든 시료들이 0.3%이하의 수치로 나타났다. 유리당은 비열처리구의 보리와 찰보리가 알코올을 생성하지 않았으므로 유리당 총 함량은 4,000.0 mg%전후로 높게 나타났고 쌀보리, 찰쌀보리 및 흰찰쌀보리는 300.0 mg%전후의 함량으로 나타났다. 열처리구에서는 당도가 높을수록 유리당 총 함량이 높게 나타났으며 이상의 결과 보리는 열처리에 비해 비열처리 알코올 발효에는 적합하지 않았다.
Abstract
This study was designed to investigate quality characteristics of alcohol fermentation from 5 barley cultivars treated with non-steam and steam. In alcohol fermentation treated with non-steam, alcohol concentration reached to 1.7% for naked barley, 2.9% for naked waxy barley and 4.3% for Hinchalssalbori. However, no fermentation was occurred with barley and waxy barley. When the barley cultivars were steamed, alcohol concentrations showed to be higher than those not steamed. In sugar concentration from non-steam, both barley and waxy barley showed to have approximately 9.0 °Brix and naked barley, naked waxy barley and Hinchalssalbori showed to have approximately 5.0 °Brix. When the burley cultivars were steamed, sugar concentration was decreased as alcohol concentration was increased. Interestingly, sugar concentrations in barley cultivars were fast dropped more than 50% following alcohol fermentation except naked barley. In alcohol fermentation treated with non-steam, total acidity of Hinchalssalbori was 0.51%, but the others showed more than 0.80%. So except for Hinchalssalbori, it was possible that acidification occurred during the fermentation. In total acidity from steam, all samples showed less than 0.3%. In free sugar from non-steam, total free sugar contents of barley and waxy barley were approximately 4,000.0 mg% and contents of naked barley, naked waxy barley and Hinchalssalbori were each approximately 300.0 mg%. Free sugar from steam was increased as sugar concentration increased. In conclusion, barley cultivars were evaluated to be not suitable at alcohol fermentation treated with non-steam.
참고문헌 (24)
- "Quality characteristics of barley β-glucan enriched noodles", 35, pp.405~409 (2003)
- "Cholesterol-lowering effects in rat liver fed barley and β-glucan-enriched barley fraction with cholesterol", 34, pp.319~324 (2002)
- "Antioxidative activity of barley polyphenol extract (BPE) separated from pearling by-products", 34, pp.889~892 (2002)
- "Characteristics of the pigments extracted from grains of colored barley", 46, pp.338~343 (2003)
- "Enzymatic milling process for barley flour preparation"
- "The chemical composition of pearled", pp.290~293 (1987), cutted and pressed barleys
- "Changes in physicochemical characteristics of barley during kernal maturation", pp.602~607 (1993)
- "Studies on the production of vinegar from barley", pp.350~354 (1985)
- "Relationships among the roasting conditions colors and extractable solid content of roasted barley", pp.334~339 (1981)
- "Lactic acid fermentation of barley malt syrup by Lactocacillus acidophilus", pp.255~260 (1988)
- "Mixed culture fermentation of steamed barley by a tri-culture system", pp.56~63 (1988)
- "Quality characteristics of takju prepared by wheat flour Nuruks", 34, pp.296~302 (2002)
- "Alcohol fermentration of naked barley without cooking", pp.415~420 (1986)
- "Large scale of ethanol fermentation from sweet potato cooked at low and high temperature", pp.233~237 (1986)
- "Monitoring of alcohol fermentation condition of corn using raw starch enzyme", 9, pp.179~183 (2002)
- "Changes in the components during alcohol fermentation of potatoes using pilot system", 7, pp.233~239 (2000)
- "Alcohol fermentation characteristics of tapioca using raw starch enzyme", 31, pp.405~410 (2002)
- "Monitoring of alcohol fermentation condition of corn using raw starch enzyme", 9, pp.179~183 (2002)
- "Comparison of alcohol fermentation from husked rice and barley cooked by hot air puffing and steaming", 38, pp.297~301 (1995)
- "Changes in the components of acetic acid fermentation of brown rice using raw starch digesting enzyme", 32, pp.381~387 (2003)
- "Condition of acetic acid fermentation and effect of oligosaccharide addition on kiwi vinegar", 14, pp.100~104 (2007)
- "Monitoring of alcohol fermentation condition of brown rice using raw starch digesting enzyme", 32, pp.375~380 (2003)
- "Anthocyanins and anthocyanidins of the barley pericarp and aleurone tissues", pp.445~450 (1958)
- "Recent process and future of research on anthocyanin in crops", 12, pp.41~53 (2000)