주류 제조를 위한 효소 당화에 쌀의 전처리가 미치는 영향 = Effect of Rice Pre-treatment on Enzymatic Saccharification in the Brewing Process

다국어 초록 (Multilingual Abstract)

To produce sweet liquor without artificial sweeteners, 8 traditional rice pre-treatment methods (juk, beombeok, seolgitteok, gumeongtteok, mulsongpyeon, injeolmi, gaetteok, and godubap) were analyzed in this study. The formation of sugars with the help of α-amylase, β-amylase, and glucoamylase using nuruk as a substrate has been previously confirmed. During the early stages of the pre-treatment processes, the amount of maltose produced (in descending order of its concentration) by α-amylase was observed to be as follows: gaetteok > seolgitteok > beombeok > mulsongpyeon > juk > injeolmi > gumeongtteok > godubap. However, changes in maltose concentrations with respect to the pre-treatment processes after 48 hours were observed to be as follows: injeolmi > beombeok = godubap > gumeongtteok > gaetteok = mulsongpyeon > seolgitteok > juk. Maltose produced using either α-amylase or β-amylase showed similar results. Glucoam-ylase produced 10 mg/ml of glucose during the godubap process, which was the highest amount of glucose among all the methods. Moreover, when α-amylase, β-amylase, and glucoamylase were used concurrently, glucoamylase increased glucose production in the later stages. Therefore, the possibility of producing sweet liquor without employing artificial sweeteners was confirmed, even if the amount of sugar in the liquor varied with the pre-treatment process.

참고문헌 (Reference)

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