초록 ▼

● 원료배합 및 공정 개발
1) 기존 기술의 보완 및 개선안 확립
2) 원료 adjunct 배합의 최적화
3) 가용성 질소 보충 공정의 개발
4) 당화공정의 개발
5) 발효공정의 개발
● 제조공정의 성능개선 및 관리
1) 맥아즙 제조 여과공정의 최적화
2) 침전 공정의 whirlpool 공정 수정 보완
● 미맥주 다양화 및 기능성 탐색
1) 미맥주 향기성분 분석
2) 미맥주의 항산화능 탐색
3) 원료배합에 따른 다양화
4) 다양화 미맥주의 항산화능 탐색
●

● 원료배합 및 공정 개발
1) 기존 기술의 보완 및 개선안 확립
2) 원료 adjunct 배합의 최적화
3) 가용성 질소 보충 공정의 개발
4) 당화공정의 개발
5) 발효공정의 개발
● 제조공정의 성능개선 및 관리
1) 맥아즙 제조 여과공정의 최적화
2) 침전 공정의 whirlpool 공정 수정 보완
● 미맥주 다양화 및 기능성 탐색
1) 미맥주 향기성분 분석
2) 미맥주의 항산화능 탐색
3) 원료배합에 따른 다양화
4) 다양화 미맥주의 항산화능 탐색
● 미맥주의 품질관리기술 개발
1) 맛 분석
2) 일반성분 분석
3) 거품 안정성 분석
4) 다양화 미맥주의 맛 분석
5) 다양화 미맥주의 일반성분분석

Abstract ▼

1. Revising the micro-brewery brewing processes according to more than 50 % rice addition
- First of all, the brewing with added more than 50% rice was analyzed in terms of the process efficiency and the qualities of the intermediate and final products. The efficiencies in saccharification and fe

1. Revising the micro-brewery brewing processes according to more than 50 % rice addition
- First of all, the brewing with added more than 50% rice was analyzed in terms of the process efficiency and the qualities of the intermediate and final products. The efficiencies in saccharification and fermentation were lowered with increase in rice contents. The qualities of beer were degraded by changing to dark yellow, having more bitterness, and loosing foam stability. In filtration process, the filter cake formation increased with rice contents. Eventually, the rice addition in brewing turn out to worsen both product and processing qualities, indicating needs to develop some means to dissolve the derived problems. Accordingly, we develop several methods and equipments as follows.
- Amylase was used in mashing process to compensate for the decreased amount of malt due to the rice addition. This treatment was found to be effective to enhance both product and processing qualities. Protease was used in mashing process to make the yeast required protein more available by breaking down the rice contained protein, because malt has more protein for yeast growth than rice. This treatment was found to not be effective except increasing the beer foam stability. Several amino acids were used in fermentation process to make up for some particular amino acids, which are contained less in rice than barly. The results were quite successful to enhance the qualities, which was pronounced in the glutamic acid treatment.
- By increasing rice addition, filtration (lautering) was clogged due to increase in filter cake out of rice paste. We created a rotating arm with 6 mixing blades which can be arranged by different angles to the arm. With increase in rotation speed, the filtration was facilitated, but after an optimum speed, it got worse. With decrease in angle between blade and arm, the filtration got better, but there was also an optimum condition. Eventually, the newly designed device was proven to overcome some deficiency of performance due to rice addition.
- As another solution for the filtration problem, we used paddy rice instead of polished rice. We intended to take advantage of the husk in the paddy rice as a potential filtering aid. The rice husk filter aid was quite effective to enhance prevention of clogging.
- By increasing rice addition, the turbitity of extracted wort from lautering increased, and therefore it was necessary to remove the impurities from the wort. We devised a novel whirlpool equiped with automatic distribution system. In the system, four inlets were placed at different height, and they opened or closed according to 3 cases. In case 1, only one of the four inlets was kept open. In case 2, the difference from the case 1 was the open inlet varied with the liquid level in whirlpool. In case 3, the inlets opened one by one, and all open at last. The case 2 was the best to get more sedimented mass. In addition, a potential use of centrifuge was tested, and found to be really effective.
2. Development of various rice beers and investigation of their volatile profies and antioxidant activity
- Analysis of volatile copounds found in rice beers The volatile profiles of various beers were prepared using SAFE (Solvent Assistant Flavor Evaporation) and GC-MS(Gas chromatography-mass spectrometry). Studied beers included commercial beer, brewed beer, 50% or 70% rice beer, 50% unhulled rice beer and sansuyu, hwangeum, and ogapy mixed beers. With increasing rice into beer brewing the amount of volatile compounds in the beers was reduced. The sum of peak area ratio of 50% unhulled rice beer (4.5296) was 62% compared with that of brewed beer (7.2995). However, various lactones such as $\gamma$-hexalactone, $\gamma$
- nonalactone and $\gamma$-decalactone which were not detected in brewed beer were analyzed in 50% unhulled rice beer. In rice beers total amount of volatiles were decreased but more diverse volatile compounds could be found.
- Antixodant activity of rice beers The antioxidant activity of brewed beer and rice beers was measured using DPPH radical scavenging assay. The antioxidant activity of brewed beer was 74.6% and higher than that of rice beers. Those of 50% and 70% rice beer were 17.6% and 7.7%, respectively. The antioxidant activity of unhulled rice beer was measured by two assay, DPPH radical scavenging assay and ABTS radical cation scavenging assay. In DPPH radical scavenging assay the antioxidant activity of 50% unhulled rice beer (65.5%) was lower than that of brewed beer (82%) but higher than that of commercial bottled beer (63.8%). In ABTS radical cation scavenging assay the antioxidant activity of 50% unhulled rice beer (55.2%) was lower than that of brewed beer (87.5%) as well as that of commercial bottled beer (60.4%). In conclusion the antioxidant activity of unhulled rice beer was lower than that of brewed beer but almost same as that of commercial bottled beer.
- Development of various medicinal plant added rice beers Various medicinal plant such as sansuyu, hwangeum, and ogapy added rice beers were developed by mixing medicinal plant extracts into 50% unhulled rice beer. The extract was prepared by extracting 150 g of plants at ${80^{\circ}C}$ with 3 L water for 3 hours. The concentration of the extract in beer was adjusted 5% and 10%. The amount of volatiles found in medicinal plant added rice beer increased compared with that of unhulled rice beer. Sum of peak area ratio of unhulled rice beer was 4.5296 but those of 5% ogapy, 10% ogapy, 5% hwangeum, 10% hwangeum, 5% sansuyu and 10% sansuyu were 5.7912, 9.8069, 7.6709, 9.3158, 9.0073, and 14.0923, respectively. Among the beers 10% ogapy showed the most diverse volatile profile in which 54 kinds of volatile compounds were detected.
- Antioxidant activity of various medicinal plant added rice beers The antioxidant activity of ogapy, hwangeum and sansuyu added rice beer was measured by DPPH radical scavenging assay and ABTS radical cation scavenging assay. Ogapy, hwangeum and sansuyu added rice beer showed higher antioxidant activity than that of unhulled rice beer. 5% ogapy rice beer which has the highest score in sensory evaluation test has lower antioxidant activity among medicinal plant added rice beers. However, the antioxidant activity of 10% sansuyu rice beer was 83% and 74% in DPPH radical scavenging assay and ABTS radical cation scavenging assay, respectively.
3. Investigation of quality control techniques including sensory properties of various rice beers
To investigate sensory properties of rice beer, sensory descriptors were developed by sensory panel and literature review. Fourteen basic categories were developed including fruty, nutty, cereal, caramel, phenolic, oxidized, sulfuric, microbiological, acidic, sweet, salty, bitter, mouthfeel, full-bodyness. These descriptors can be used in quality evaluation and control of rice beer. By addition of medicinal herbs such as sansuyu, hwangeum, and ogapy, 6 different rice beers were developed and those samples were evaluated by preference test and instrumental analysis with 100% rice wine and 100% beer. From the preference tests, overall acceptability of "rice 50% + ogapy 5%" was "5.70" by 9-point hedonic scale, which was highest among tested samples. Next was "rice 50% + ogapy 10%". Sansuyu was not considered as a good additive in rice beer. "rice 50% + ogapy 5%" sample was considered as proper levels in foam, sourness, bitterness, and cereal taste by 9-point just-about-right scale. The final formulation will be corrected to reflect consumer preference test results. A bitterness level was the highest in "rice 50% + hwangeum 10%" as "19.24", while other samples showed the range from 7.74 to 11.46. Foam stability was ranged from 809.03 to 83.43, which showed great differences among tested samples. "rice 50% + sansuyu 10%" showed the highest level, malt 100% was the lowest.

목차 Contents

• 표지...1
• 제출문...2
• 요약문...3
• SUMMARY...12
• 목차...20
• 제 1 장 연구개발과제의 개요...30
• 제 1 절 연구의 개요...30
• 제 2 절 연구의 필요성...34
• 제 2 장 국내외 기술개발 현황...35
• 제 1 절 국내외 기술현황 및 문제점...35
• 1. 세계적 수준...35
• 2. 국내 수준...35
• 3. 국내외의 연구현황...36
• 제 2 절 국내 맥주시장 현황...37
• 제 3 장 연구개발 수행 내용 및 결과...40
• 제 1 절 쌀 첨가에 따른 맥주 제조공정의 개선...40
• 1. 재료 및 방법...40
• 1) 재료...40
• 2) 당화...40
• 가) 쌀가루를 첨가한 맥아즙 제조 및 당화...40
• 나) α-Amylase를 첨가한 쌀혼합 맥아즙의 제조 및 당화...41
• 3) 여과능 실험...41
• 4) 발효...42
• 5) 새로운 여과 장치의 제작 및 가동...43
• 가) 장치조작...43
• 나) 가동...44
• 6) 새로운 침전 장치의 제작 및 가동...45
• 가) 장치조작...45
• 나) 가동...49
• 7) 맥즙의 원심분리...50
• 8) 맥아즙의 turbidity 측정...50
• 9) whirlpool 내 침전도 측정...50
• 10) 점도 측정...51
• 11) 당도 측정...51
• 12) pH 측정...51
• 13) 환원당 측정...51
• 14) 밀도 측정 및 알콜 함량 환산...51
• 15) 거품 안정성 측정...51
• 16) Bitterness 측정...52
• 17) 색도 측정...52
• 2. 결과 및 고찰...52
• 1) 쌀/맥아 비율의 효과...52
• 가) 당화...52
• 나) 여과...55
• 다) 발효...59
• 2) 당화 효소 첨가의 효과...63
• 가) 쌀 첨가량에 대한 효과...63
• 나) 효소 첨가량데 대한 효과...67
• 다) 여과...71
• 3) 단백 분해 효소 첨가의 효과...75
• 4) 효모의 영양 요규량에 맞는 단백질 첨가의 효과...79
• 5) 여과 공정의 최적화...84
• 가) 새로운 장치에 의한 여과 성능...84
• 나) 여과 조건에 따른 여과 성능...90
• (1) 맥아즙 교질 농도, 점도와 여과 속도 관계분석...90
• (2) 여과 압력과 여과 속도 관계 분석...93
• (3) 여과박의 형성과 압력 강하 분석...97
• (4) 여과 보조제에 따른 효과 분석...100
• 6) 침전공정의 수정보완...104
• 가) Whirlpool의 챔버 직경/높이와 침전도 관계 분석...104
• 나) Whirlpool의 투입구 위치 및 투입속도와 침전도 관계분석...105
• 다) 원심분리의 도입과 그 효과 분석...110
• 3. 결론...111
• 제 2 절 쌀 배합 비율의 최적화...115
• 1. 백미를 주원료로한 미맥주의 제조...115
• 가. 재료 및 방법...115
• 1) 백미 미맥주의 제조...115
• 2) 백미를 주원료로한 미맥주의 향기성분 분석...116
• 3) 백미를 주원료로한 미맥주의 항산화능 분석...116
• 4) 백미를 주원료로한 미맥주의 품질분석...117
• 가) 묘사분석을 위한 용어 개발...117
• 나) 백미를 주원료로한 미맥주의 품질 특성 분석...124
• 나. 결과 및 고찰...126
• 1) 미맥주의 향기성분 분석...126
• 가) 시판맥주의 3종의 향기성분 분석...126
• 나) 백미 함량별 미맥주 향기성분 분석...133
• 2) 미맥주의 항산화능 분석...140
• 3) 미맥주의 품질 분석...141
• 2. 생벼를 주원료로한 미맥주의 제조...142
• 가. 재료 및 방법...142
• 1) 분쇄한 생벼를 주원료로한 미맥주의 제조...142
• 2) 생벼를 주원료로한 미맥주의 향기기성분 분석...143
• 3) 생벼를 주원료로한 미맥주의 항산화능 분석...144
• 가) DPPH radical scavenging assay...144
• 나) ABTS radical cation assay...145
• 나. 결과 및 고찰...145
• 1) 생벼를 주원료로한 미맥주의 향기성분 분석...145
• 2) 생벼를 주원료로한 미맥주의 항산화능 분석...151
• 가) DPPH radical scavenging assay...151
• 나) ABTS radical cation assay...152
• 3. 결론...153
• 제 3절 다양화된 미맥주 제품의 개발 및 품질 관리기술의 개발...154
• 1. 다양화된 미맥주 제품의 개발...154
• 가. 다양한 미맥주 제품의 개발...154
• 1) 특용작물을 첨가한 다향한 미맥주의 생산...154
• 2) 다양화된 미맥주 향기성분 분석...154
• 3) 다양화된 미맥주의 항산화능 분석...155
• 가) DPPH radical scavenging assay...155
• 나) ABTS radical cation assay...156
• 나. 결과 및 고찰...156
• 1) 다양화된 미맥주의 향기성분 분석...156
• 2) 다양화된 미맥주의 항산화능 분석...174
• 가) DPPH radical scavenging assay...174
• 나) ABTS radical cation assay...175
• 2. 다양화된 미맥주의 품질분석...176
• 가. 소비자 설문 및 미맥주 기호도 조사...176
• 1) 소비자 설문조사...176
• 2) 다양화된 미맥주의 관능적 기호도 평가...179
• 나. 다양화된 미맥주의 일반성분 분석...187
• 1) 재료 및 방법...187
• 가) 일반성분 분석...187
• 나) 환원당 분석...187
• 다) 색상 분석...187
• 라) 비중...188
• 마) 맥주 거품 안정성 측정...188
• 바) Bitterness 측정...188
• 2) 결과 및 고찰...188
• 제 4 장 목표달성도 및 관련분야의 기여도...191
• 제 1 절 목표달성도...191
• 제 2 절 관련분야 기여도...192
• 제 5 장 연구개발 결과의 활용계획...193
• 1. 연구개발 결과의 활용...193
• 가. 학술논문 개제...193
• 나. 학술발표...193
• 다. 산업재산권...193
• 2. 연구개발 결과의 활용계획...194
• 가. 산업체 기술이전 및 적용...194
• 나. 기타 소규모 맥주제조(microbrewery)의 제품개발관련 자료로 활용...194
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보...195
• 제 7 장 참고문헌...196