습열처리 자색옥수수를 이용한 저맥아 맥주의 품질 특성 = Quality Characteristics of Low Malt Beer Made with Moisturized and Heat Treated Purple Corn

다국어 초록 (Multilingual Abstract)

In this study, the quality characteristics of beer during fermentation and at the time of storage were investigated after saccharification by replacing the malt (20, 40, and 60%) with MH80/15 (purple corn that was moisturized and then heated at 80°C for 15 min). During the fermentation period of all samples of beer, the pH and number of yeast cells were at a level suitable for inducing fermentation. The value and the anthocyanin content of the beer tended to increase with the increasing amount of added purple corn. The content of glucose and maltose was significantly higher in the PH20 sample, in which the malt was replaced with 20% of the MH80/15 in the sugar composition of the wort. Therefore, the alcohol content of the PH20 sample was the highest after fermentation. For the sensory evaluation, there was no significant difference between the PH20 sample and the other experimental samples in overall acceptability. Further, as the amount of purple corn was increased, then the score for the color preference was high.

국문 초록 (Abstract)

본 연구에서는 80°C에서 15분간 습열 처리한 자색옥수수(MH80/15)로 맥아를 20%, 40%, 60% 대체하고 자색옥수수-맥아 맥주를 제조하였다. MH80/15를 이용하여 제조한 맥주 당화액의 pH는 5.46~5.89로 효모 생육과 효소의 작용에 적합하였고 발효 후 pH는 3.95~4.38로 일반적인 맥주의 pH와 유사하였다. 발효 기간 중 효모의 생육은 7.00 log CFU/mL를 유지하였다. 자색옥수수 첨가량이 감소할수록 L값은 증가하는 경향을 나타내었다. a값은 자색옥수수 첨가량이 증가할수록 증가하였고 b값은 자색옥수수를 첨가하지 않은 대조군이 가장 높게 나타났다. 안토시아닌 함량은 발효 기간에 초기 2.08~6.86에서 발효 5일 후 0.69~3.14로 감소하였으며 저장 기간에는 0.75~2.93으로 유지되었다. 자색옥수수-맥아 당화액의 환원당 함량과 가용성 고형분은 MH80/15로 맥아를 20% 대체한 PH20 당화액이 가장 높게 나타났으며, HPLC를 이용한 당 분석에서도 주발효성 당인 maltose와 glucose가 PH20 당화액에서 가장 높게 나타났고 발효 후 알코올 함량도 8.63%로 실험군 중 가장 높게 나타났다. 관능평가의 전반적인 기호도 항목에서 PH20과 다른 실험군 간에 유의적인 차이가 나타나지 않았다. 따라서 MH80/15로 맥아를 20% 대체하여 제조했을 때 품질 및 발효 특성, 관능적 특성에 부정적 영향을 미치지 않으며 알코올과 안토시아닌이 향상된 맥주를 제조할 수 있을 것으로 사료되었으며, 40%와 60% 대체군 또한 소규모 맥주산업의 제품 다양화에 도움이 될 것으로 사료되었다.

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