쌀 첨가비율에 따른 맥주의 품질 특성 평가

이석기,박지영,박혜영,최혜선,조동화,오세관,김현주,Lee, Seuk Ki,Park, Ji-Young,Park, Hye-Young,Choi, Hye Sun,Cho, Donghwa,Oh, Sea-Kwan,Kim, Hyun-Joo 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.6

본 연구는 쌀맥주에 적합한 쌀 첨가비율을 선정하기 위해 연질미인 한가루 품종을 이용하여 첨가비율에 따라 맥주를 제조하고 품질특성을 비교분석하였다. 쌀 첨가비율별로 제조한 맥주의 알코올 함량을 측정한 결과 3.93-4.40%로 나타났고, 쌀 첨가비율에 따라 가용성 고형분은 증가하는 것으로 확인되었다. pH는 4.32-4.60의 범위로 나타났으며, 쌀 첨가비율에 따른 유의적인 차이는 없었다. 쌀 첨가비율에 따라 맥주의 산도 및 아미노산도가 낮아지는 경향을 보였으며, 쌀 첨가비율이 증가할수록 명도는 증가한 반면 적색도 및 황색도는 감소하는 경향을 보였다. 특히 쌀 첨가 비율이 높을수록 쓴맛의 강도는 감소하는 것으로 나타났다. 이상의 결과를 종합하여 볼 때, 맥주를 가공하는 데에 있어 쌀의 첨가비율이 증가할수록 쓴맛이 감소되고 색택이 개선되는 등 품질 개선의 효과를 얻었다. 본 연구결과는 쌀맥주를 대량으로 제조하는 데 있어서 품질이 우수한 최적 비율을 선정하는데 기초자료로 활용될 수 있을 것이라고 판단된다. In this study the effect of rice addition on the quality of beer was investigated. Pilot-scale brews were performed with addition ratios of 10, 20, 30, and 40% of brown rice (Oryza sativa L. cv. Hangaru) which were compared with 100% malt beer and commercial beers in terms of quality. Alcohol content of beer was between 3.93 to 4.40%. The total sugar content increased when the rice percent was increased. The pH range of beer were 4.32 and 4.60, which were no significant differences found among by the rate of rice added. Total acidity and amino-acidity decreased corresponding to increasing percent of rice, on the other hand, lightness of beer was increased the increase in percent of rice, while redness and yellowness of beer were decreased. The study demonstrated that the increases of rice addition in beer provided some positive effects on beer quality by decreasing bitterness where as improving beer color.

국내 시판 엿기름의 품질 특성 분석

이석기,박혜영,최혜선,최인덕,박지영,조동화,오세관,한상익,우관식,김현주,Lee, Seuk Ki,Park, Hye Young,Choi, Hye Sun,Choi, In-Duck,Park, Ji Young,Cho, Dong Hwa,Oh, Sea-Kwan,Han, Sang Ik,Woo, Koan Sik,Kim, Hyun-Joo 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5

As basic research for optimal barley cultivars selection and technical development for quality maintenance, a total of 21 commercial malt products (for making 'Sikhye', a traditional Korean sweet drink) were collected from the Korean market. And then we analyzed the component of the barley malt products as well as conducted comparative analysis on enzyme activity and quality characteristics of the commercial barley malt products. Of the 21 barley malt products, 12 were made from 100 % barley. The result of analyzing general components of barley malts turned out different level of components; moisture 4.91~11.99%, lipid 1.71~2.48%, protein 7.80~11.97%, carbohydrate 73.64~82.24%, total starch 5.50~8.22%, reducing sugar 3.64~14.44%. As a result of measuring enzyme activity of barley malts, there was a wide range of activity difference by the product; diastatic power $36.80{\sim}94.30^{\circ}$, ${\alpha}$-amylase activity 18.17~186.50 unit/g, ${\beta}$-amylase activity 6.53~25.05 unit/g. The results of this study would be used as basic data for optimal cultivars selection to produce barley malts and technical development for quality maintenance.

쌀보리 품종 및 도정률에 따른 항산화 및 Tyrosinase 저해 활성 평가

이석기(Seuk Ki Lee),우관식(Koan Sik Woo),이해림(Haelim Lee),이지혜(Jihae Lee),이병원(Byong Won Lee),이유영(Yu-Young Lee),이병규(Byoungkyu Lee),김선림(Sun Lim Kim),김현주(Hyun-Joo Kim) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.12

쌀보리를 식품 및 공중보건산업에서 기능성 소재로서의 활용가능성을 알아보고자 쌀보리 품종(새찰쌀, 흰찰쌀, 새쌀) 및 도정률(95%, 85%, 75%)에 따른 항산화 및 tyrosinase 저해 활성을 평가하였다. 각각의 시료를 70% 에탄올에 1:10의 비율로 48시간 추출하여 여과 후 동결건조 하여 실험에 사용하였다. 95% 도정률을 기준으로 한 쌀보리 추출물의 DPPH 라디칼 소거능이 각각 5.90, 4.63 및 17.57 mg TE/g sample로 나타났으며, FRAP 값을 측정한 결과 새쌀보리 추출물이 1,041.53 μM로 가장 높은 환원력을 가지는 것으로 확인되었다. 새찰쌀, 흰찰쌀 및 새쌀보리 추출물의 tyrosinase 저해 활성이 각각 30.64, 38.62 및 60.64%로 새쌀보리 추출물이 가장 높은 활성을 보였다. 총 폴리페놀 함량 측정 결과 새쌀보리 추출물은 172.51 μg GAE/g sample, 새찰쌀보리 48.87 μg GAE/g sample, 흰찰쌀보리 44.58 μg GAE/g sample로 높은 수치를 나타냈으며, 품종 및 도정률에 따른 플라보노이드 함량 측정 결과 총 폴리페놀 함량 결과와 경향이 동일하게 나타났다. 쌀보리의 도정률이 증가할수록 맥강에 함유되어 있는 폴리페놀 및 플라보노이드 등과 같은 기능성분이 제거됨에 따라 항산화 및 미백 등의 생리활성에 영향을 미친 것으로 판단된다. 이상의 결과를 종합하여 볼 때 쌀보리의 품종 및 도정률에 따라 항산화 및 tyrosinase 저해 활성의 차이를 보였으며, 쌀보리를 이용한 기능성 제품의 개발에 있어서 중요한 기초자료로 활용될 수 있을 것이라고 판단된다. The purpose of this study was to evaluate the effects of barley cultivars [Saechalssalbori (SC), Huinchalssalbori (H), and Saessalbori (S)] and different milling recovery rates (95%, 85%, and 75%) on antioxidant and tyrosinase inhibitory activities. Results show that the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities of SC, H, and S extracts based on 95% coverage were 5.90, 4.63, and 17.57 mg Trolox equivalent/g sample, respectively. The ferric-reducing antioxidant potential (FRAP) value of S extract with 95% milling recovery was the highest at 1,041.53 μM. Tyrosinase inhibitory activities of SC, H, and S extracts were 30.64, 38.62, and 60.64%, respectively. Total polyphenol contents of SC, H, and S extracts based on 95% coverage were 48.87, 44.58, and 172.51 μg gallic acid equivalent/g sample, respectively. The total flavonoid content was highest in S extract with 95% milling recovery. The DPPH radical scavenging activity, FRAP value, tyrosinase inhibitory effect, total polyphenol, and flavonoid contents of barley extracts were reduced as milling recovery rate decreased. The results of this study suggest that milling recovery and cultivar of barley are important factors to improve the antioxidant and tyrosinase inhibitory activities of barley.

고품질 쌀의 품종별 영양성분 및 취반 특성

우관식,이석기,이병원,김정주,이지혜,이유영,이병규,김현주,Woo, Koan Sik,Lee, Seuk Ki,Lee, Byong Won,Kim, Jeong-Ju,Lee, Jihae,Lee, Yu-Young,Lee, Byoungkyu,Kim, Hyun-Joo 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.2

The objective of this study was to evaluate quality properties of high quality rice. Seven rice varieties, Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi, and Haiami, were investigated for proximate contents and physicochemical characteristics. Moisture content was highest in the Jinsumi (13.13%). Protein and lipid content was highest in the Haiami. The amylose content of the rice cultivars was 20.15~22.51%. The degree of amylopectin polymerization (DP) was analyzed, and in all cultivars, DP 13-24 content was found to be highest, at more than 53%, whereas DP ${\geq}37$ content was lowest, at less than 5.81%. With regard to free sugar, maltose content in rice was the highest (${\geq}46%$). Toyo value of rice was highest in Samkwang, Daebo, and Jimsumi. Palatability characteristics were highest in Daebo and Jimsumi. Thus, the results of this study suggested that Samkwang, Daebo, and Jinsumi can be effectively used as processed cooked rice, though further studies should be required regarding changes in the quality of rice after cooking.

재가열에 따른 벼 품종별 밥의 물리적 품질 특성

김현주,우관식,이석기,이병원,이지혜,이유영,이병규,Kim, Hyun-Joo,Woo, Koan Sik,Lee, Seuk Ki,Lee, Byong Won,Lee, Jihae,Lee, Yu-Young,Lee, Byoungkyu 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5

In order to observe physical properties of rice depending on reheating, the study cooked rice developed for high quality cooked rice and analyzed physical properties of rice depending on reheating following 24 hr refrigeration. As a result of palatability of cooked rice, Samgkwang had the lowest hardness, while Daebo and Haiami had the highest one. With respect to adhesiveness, toughness and stickiness, Sindongjin exhibited lowest properties. After cooking each rice by cultivars, the study observed their color, texture properties, and microstructure immediately after cooking, after 24 hr of refrigeration and further on. Lightness of cooked rice tended to drop because of refrigeration and reheating. Analysis of texture properties after cooking revealed that Haiami marked the highest points in all categories. When stored for 24 hr after cooking, hardness, viscosity and chewiness increased in cooked rice followed by a decrease after reheating. Observation of the microstructure of cooked rice using a scanning electron microscope revealed that Haiami had its particles in the center as closely condensed. It was apparent that all the cultivars formed stoma in an obvious manner because of refrigeration and reheating. The results of the present study show that physical properties of cooked rice varied according to reheating after cooking and storage depending on the inherent characteristics of rice cultivars.

국내 육성 보리와 밀 품종별 엿기름 및 식혜의 품질 특성

김남걸,이석기,박혜영,최인덕,최혜선,박지영,신동선,박장환,정광호,김현주,Kim, Namgeol,Lee, Seuk Ki,Park, Hye Young,Choi, Induck,Choi, Hyesun,Park, Ji Young,Shin, Dong-Sun,Park, Chang-Hwan,Jeong, Kwang-Ho,Kim, Hyun-Joo 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.5

Sikhye is a traditional rice beverage, produced from steamed rice, barley or wheat malt and water. Nine varieties of barley and seven varieties of wheat cultivars were investigated and compared quality characteristics, diastatic power, and activities of ${\alpha}$- and ${\beta}$-Amylase. For barley malt, the crude lipid and protein content of malt 1.74~2.42% and 10.71~14.36%, respectively. Also, the crude lipid and protein content for wheat malt 1.57~1.71% and 10.07~13.59%, respectively. The 'Dahyang' barley showed the highest diastatic power with $117.61^{\circ}L$, while for wheat, 'Baegjoong' produced the highest diastatic power with $85.25^{\circ}L$. The enzymatic activities, ${\alpha}$- and ${\beta}$-Amylase for barley cultivar was $110.17{\sim}214.70{\mu}nit/g$ and $869.73{\sim}1,638.43{\mu}nit/g$, respectively. Likewise, ${\alpha}$- and ${\beta}$-Amylase for wheat cultivar was $73.19{\sim}132.23{\mu}nit/g$ and $726.70{\sim}889.30{\mu}nit/g$, respectively. The highest sugar content of Sikhye from barley was $11.10^{\circ}Bx$ ('Hyeda'), while from wheat, was $10.20^{\circ}Bx$ ('Baegjoong'). Among the four free sugar components analyzed from Sikhye, maltose was the highest in all cultivars. The highest maltose content was produced in 'Dahyang' Sikhye at 6.91%. There was significant positive-correlation among the diastatic power and enzymatic activities of malt and free sugar components in Sikhye.

제분방법에 따른 품종별 쌀가루의 이화학적 특성 및 소화율

박지영,이석기,박혜영,최혜선,조동화,이경하,한상익,조준현,오세관,Park, Jiyoung,Lee, Seuk-Ki,Park, Hye-Young,Choi, Hye-Sun,Cho, Dong-Hwa,Lee, Kyung Ha,Han, Sang-Ik,Cho, Jun Hyeon,Oh, Sea-Kwan 한국작물학회 2017 한국작물학회지 Vol.62 No.3

Rice flours from five rice (Oryza sativa L.) varieties with different amylose content were prepared by both wet and dry milling processes. The moisture content of wet-milled rice flours (WMR) was approximately three-times higher than that of dry-milled rice flours (DMR). Water absorption index (WAI), water solubility index (WSI), and swelling power (SP) increased in proportion to temperature. The WAI, WSI and SP values of DMR were higher than those of WMR. Baeokchal (BOC), which is a waxy rice cultivar, had a significantly high WSI value. Pasting properties of DMR, except for the BOC cultivar, resulted in an increase in peak, trough, final, and setback viscosities. The levels of resistant starch in four cultivars, except for Dodamssal (DDS), were under 1%, irrespective of the milling process, whereas the resistant starch contents of DMR and WMR in DDS were 9.18% and 6.27%, respectively. In vitro digestibility of WMR was higher than that of DMR, and the estimated glycemic index of the rice flour varieties ranged from 57.6 to 81.3. Damaged starch content of WMR was less than that of DMR; in addition, a negative correlation was observed between the amylose and damaged starch contents of WMR. These results suggest that the properties of rice flour vary depending on the milling method and flour variety, and could be a reference for selecting the appropriate processing method.

국산 밀 품종 및 제분율에 따른 막걸리의 품질 특성

심은영,이석기,우관식,김현주,강천식,김시주,오세관,박혜영,Sim, Eun-Yeong,Lee, Seuk Ki,Woo, Koan Sik,Kim, Hyun-Joo,Kang, Chon-Sik,Kim, Si Ju,Oh, Sea-Kwan,Park, Hye-Young 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.5

본 연구는 국내산 밀 품종에 따른 제분율 별로 밀 막걸리의 품질특성을 평가하고자 수행하였다. 원료곡의 탄수화물은 70% 제분율의 금강밀, 백중밀이 78.37, 78.16%로 가장 높았다. 밀의 품종 및 제분율에 따른 막걸리의 품질특성을 검정한 결과, 가용성 고형분 함량, 환원당, 알코올은 각각 $10.94{\sim}12.33^{\circ}Brix$, 2.89~4.71%, 14~15.97% 범위를 나타냈으며 백중밀 70% 제분율에서 알코올 15.97%, 환원당 4.71%로 가장 높은 함량을 나타냈다. 밀 막걸리의 glucose 함량은 159.4~560.7 mg%의 범위를 보이며 원료 밀 대비 상당량 증가하였고 그 외 mannitol과 arabinose도 존재하였다. 밀 막걸리의 유기산 분석에서, 유산균에 의한 대사산물인 lactic acid는 85.3~650.3 mg%의 분포를 나타내며 가장 높은 수준을 나타냈고 제분율 증가에 따라 그 함량도 증가하였고 제분율별 품종 비교에서는 조경밀이 가장 높았다. 밀 막걸리의 품질 관련인자의 상관성 분석에서는 원료곡의 단백질 함량은 밀 막걸리의 총산, 환원당과 부의 상관을 보였고(p<0.001), 원료곡의 탄수화물 함량은 밀 막걸리의 총산, 환원당(p<0.001) 및 알코올 함량(p<0.05)과 정의 상관을 나타내었다. 가용성 고형물의 함량은 알코올, 환원당 함량과 정의상관을, pH와는 부의 상관관계를 나타내었다(p<0.001). 밀 막걸리의 알코올 함량 비교 시 70, 85% 제분율에서 품종과 제분율에 따른 차이가 존재하지 않았으므로 85% 밀가루도 막걸리용으로 이용 가능할 것이라 생각된다. 하지만 품종과 제분율에 따라 함유하는 유리당과 유기산 등 여러 가지 품질특성이 상이하기 때문에 이를 고려한 원료의 선택이 필요할 것이다. This study aimed to evaluate the quality characteristics of wheat-Makgeolli (WM), a traditional Korean cereal alcoholic drink, using three varieties of wheat, namely Jokyoung (JK), Baegjoong (BJ) and Keumkang (KK). Samples of WM brewed from 100%, 85% and 70% milling rates of the three Korean wheat cultivars were analyzed for alcohol, pH, coloring degree, total acids, soluble solid, free sugars, and organic acids. As the milling rates in wheat decreased, total sugar content in WM increased while the pH of all samples decreased. The WM exhibited 0.95~1.27% in acidity, $10.2{\sim}12.5^{\circ}Brix$ in total sugar, and 14~16% in alcohol content. The most organic acids in WM was lactic acid, ranging in all the samples from 85.3~650.3 mg%. The results showed that BJ under a 70% milling rate had the highest reducing sugar contents and 15.97% in alcohol content. The carbohydrate content increased with the milling rate of wheat. Resulting in a positive correlation between carbohydrate content of wheat and total acids, reducing sugars (p<0.001), and alcohol content (p<0.05) in WM. Total sugar content is positively correlated with alcohol and reducing sugar content (p<0.001). Considering the yield, the milling rates will be adjusted to raw material prices.

콩 품종에 따른 발효물의 아미노산과 향기성분 특성

신동선,최인덕,이석기,박지영,김남걸,박장환,최혜선,Shin, Dong Sun,Choi, In Duck,Lee, Seuk Ki,Park, Ji Young,Kim, Nam Geol,Park, Chang Hwan,Choi, Hye Sun 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.5

In this study, we analyzed the nutritional composition properties of soybeans and the organic acids, amino acids and volatile flavor compounds of fermented soybean products. We used five soybean cultivars including Pyeongwon, Jinpung, Saedanbaek, Saeolkong and Cheonga for this experiment. Physicochemical analysis of soybeans, showed that the cured protein and fat contents were 35.12~45.12 and 14.26~20.14%, respectively. The rank order of major organic acids was lactic acid > acetic acid > fumaric acid, with Saedanbaek being the highest. Total amino acid content of the samples was 358.12~657.28 mg/100 g, and glutamic acid, alanine, cysteine, valine, leucine, histidine and arginine were the major amino acids. We identified a total of 34 volatile aroma-compounds, including 7 alcohols, 7 acids, 7 ketones, 5 phenols, 2 esters, 1 furan, 4 pyrazines, and 1 miscellaneous compounds. As a result of this, could be applied to determine the suitability of cultivars and the quality for the process of the fermented soybean products.

Aspergillus속 균주를 이용한 콩 발효물의 이화학적 특성

신동선,최인덕,이석기,박지영,김남걸,정광호,박장환,최혜선,Shin, Dong Sun,Choi, In Duck,Lee, Seuk Ki,Park, Ji Young,Kim, Nam Geol,Jeong, Kwang-Ho,Park, Chang Hwan,Choi, Hye Sun 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.3

In this study, the properties of the substances fermented soybean producted by manufacturing with several Aspergillus strains were investigated. The five soybean cultivar that includes miso, jinpung, pyeongwon, cheonga and chamol were used in this experiment. The pH and total acidity were 6.30~6.66%, and 0.27~0.48%, respectively with differences depending on the samples. The color values for L value, a, and b value were 60.28~69.80, 0.64~3.68, and 11.48~31.21, respectively. The amylase activities, protease activities, and amino-type nitrogen of the jinpung samples were the highest among all cultivars. The mold counts the fermented soybean products by cultivars were 6.18~9.14 log CFU/g, and miso was the highest. Free amino acid and organic acid contents were highest in the jinpung and showed different composition depending on each sample. A total of 18 volatile aroma-compounds, including two acids, four alcohols, four ketones, three phenols, one furan, three pyrazines, and one miscellaneous compounds. In conclusion, it is expected that manufacturing A. oligze inoculation fermented soybean products using jinpung cultivar will improve quality.