원료에 따른 살균 막걸리의 품질 특성

• Published in: 동아시아식생활학회지 Vol. 27; no. 6; pp. 658 - 667
• Main Authors: 박유덕(You-Duck Park), 배은정(Eun-Jung Bae), 최정실(Jeong-Sil Choi), 김현수(Hyun-Soo Kim), 김찬우(Chan-Woo Kim), 정석태(Seok-Tae Jeong), 최한석(Han-Seok Choi)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.12.2017
• Subjects: 생활과학; wheat; heat treatment; rice; sterilized; Makgeolli
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2017.12.27.6.658

This study was investigated to determine the physicochemical changes in makgeolli in response to heat treatment and their effects on the taste and flavor of makgeolli. The main materials used in makgeolli production were rice and wheat flour. The components that affected the taste of makgeolli (organic acids, free sugars and free nitrogen compounds) were compared. There were no differences in organic acids among makgeollies by heat treatment, although there was significant difference in free sugar content. Alanine, arginine, glutamic acid, leucine, lysine, phenylalanine, proline, tyrosine, valine, and methionine were the main free nitrogen compounds in all makgeollies, and there were no changes in content in response to heat treatment. However, the minor free nitrogen compounds such as ammonia, urea, phenylalanine were confirmed to cause off-flavor get the effect of heat treatment. Therefore, the heat treatment did not affect the taste of makgeolli; however, flavor components of makgeolli were changed by heat treatment. It was confirmed that there is a difference due to the complex change of various compounds rather than the any compound in heat treatment. KCI Citation Count: 4