초록 ▼

Ⅳ. 연구개발결과
1. 경남지역 전통주 수집 및 특성분석
본 연구에서는 경남지역에서 생산되는 막걸리 59종, 약청주류 9종, 과실주 6종 등 총 74종을 수집 품질특성을 분석하였다.
가. 경남지역 수집 막걸리 중 쌀 막걸리의 pH는 2.9-4.5, 쌀·밀 혼용 막걸리는 3.6-4.5, 과채류 막걸리는 2.4-4.3의 범위로 나타났다. 총산 함량은 쌀막걸리가 0.1-0.8%, 쌀과 밀 혼용 막걸리는 0.2-0.7%, 과채류 막걸리는 0.2-0.5%의 함량으로 품평회 막걸리와 유사한 결과를 나타내었다. 휘발산 함량은 각

Ⅳ. 연구개발결과
1. 경남지역 전통주 수집 및 특성분석
본 연구에서는 경남지역에서 생산되는 막걸리 59종, 약청주류 9종, 과실주 6종 등 총 74종을 수집 품질특성을 분석하였다.
가. 경남지역 수집 막걸리 중 쌀 막걸리의 pH는 2.9-4.5, 쌀·밀 혼용 막걸리는 3.6-4.5, 과채류 막걸리는 2.4-4.3의 범위로 나타났다. 총산 함량은 쌀막걸리가 0.1-0.8%, 쌀과 밀 혼용 막걸리는 0.2-0.7%, 과채류 막걸리는 0.2-0.5%의 함량으로 품평회 막걸리와 유사한 결과를 나타내었다. 휘발산 함량은 각 막걸리 종류별평균 29.2-35.7 ppm으로 품평회 막걸리 10.4-17.4 ppm보다 비교적 높은 함량을 나타내었다. 유기산은 젖산과 호박산의 함량이 가장 높았으며, 유리당은 fructose, glucose, maltose가 검출되었으며 제품간 함량 차이가 큰 것으로 나타났다. acetaldehyde, methanol 을 분석한 결과 acetaldehyde, methanol은 검출되지 않거나 소량 함유하고 있어 품질규격에 부합하였다. 관능평가 결과 경남지역 막걸리는 70점 이상의 평가점수를 받은 제품은 31% 정도로 품평회 막걸리 57%에 비해 다소 낮은 비율을 보였다.
나. 약주의 pH는 3.9-4.5, 총산 함량은 0.2-0.5%로 규격에 부합하였고, 가용성 고형분함량은 막걸리보다 높으며 품평회 약주와 유사한 함량이었다. 휘발산 함량은 제품간의 차이가 큰 것으로 나타났으며, 품평회 약주보다 높은 함량을 나타냈다. 유기산은 개별 제품의 차이는 있으나 succinic acid와 lactic acid 함량이 높았으며 품평회 약주에 비하여 acetic acid가 높게 함유되어 있었다. acetaldehyde, methanol은 검출되지 않거나 소량 함유하고 있어 품질규격에 부합하였다. 관능평가 결과경남지역 약주는 70점 이상의 평가점수를 받은 제품은 2제품으로 22%로 나타났다.
다. 경남지역 과실주의 pH는 3.7-4.2, 총산 함량은 0.2-0.7%로 나타났으며, 가용성 고형분 함량은 7.4-21.8 °Bx로 제품간 차이가 컸다. 과실주의 휘발산 함량도 막걸리 및 약주의 경우와 유사하게 품평회 제품의 평균 함유량보다 높은 경향이었다. 과실주의 주요 유기산은 malic acid, succinic, lactic acid, tartaric acid 등 다양하고 풍부하게 함유되어 있었다. 환원당, 유리당은 막걸리, 약주보다 높게 함유하고 있었으며 품평회 제품과 유사한 함량을 나타냈다. acetaldehyde, methanol을 분석한 결과 acetaldehyde는 소량 검출되었고, methanol은 평균 223.0-681.8 ppm 검출되었으나 품질규격에 부합하였다. 관능평가 결과 6 제품 중 3개 제품이 70점 이상의 평가점수를 받았다.
경남지역의 전통주는 유통규격에는 일부 제품을 제외하고 적합한 것으로 나타났다.그러나 pH, 총산, 휘발산 함량 등은 중점 관리가 필요하며, 아울러 소비자의 기호도에 만족할 수 있는 당도, 알코올 함량의 조정 등 지속적인 관리가 필요할 것으로 판단된다.
2. 딸기, 매실을 이용한 전통주 제조공정 개발
가. 딸기를 첨가한 막걸리는 딸기를 발효전에 쌀 함량 대비 0-20% 비율로 첨가하고 15℃ 및 25℃에서 알코올발효를 진행하였는데, 25℃에서 초기 알코올 함량의 증가가 빨랐으나 모든 처리가 8일 후에는 16-19%로 양호하였으며 관능검사를 실시한 결과온도에 따른 차이는 없었다. 또 딸기를 발효전과 발효 후 6일째 첨가하고 25℃에서 발효하였을 때 후기에 첨가한 것이 pH는 큰 차이가 없었으나 알코올 함량은 조금 낮았다. 효모는 발효초기 급격히 증가한 후 감소하였고, 총산은 발효가 진행됨에 따라 미미하게 증가하였으나 모든 처리에서 0.3-0.4%정도로 큰 차이는 보이지 않았다. 딸기를 첨가한 막걸리의 관능검사를 실시한 결과 딸기만을 첨가한 막걸리는 색상에서는 별 특징을 보이지 않아 색상개선을 위해 다양한 재료를 검토하였는데, 딸기 17%와 함께 복분자 3%를 발효 6일째 첨가하는 것이 맛과 향을 유지하면서 딸기막걸리의 특성을 잘 나타내는 적절한 방법이라 보여졌다.
매실을 첨가한 막걸리를 제조할 때는 먼저 매실 설탕추출액을 쌀함량 대비 0-15%를 발효전에 첨가하고 15℃ 및 25℃에서 막걸리를 제조하였다. 매실막걸리도 25℃에서 초기 알코올 함량의 증가가 빨랐으나 모든 처리가 8일 후에는 15.5-18%로 양호하였고, 관능검사를 실시한 결과 15℃ 및 25℃에서 발효를 한 것과는 차이가 없었다. 또 발효온도를 25℃로 하고 매실 첨가시기를 발효전과 발효 후 6일째에 하였을 때, 알코올 함량 및 pH는 큰 차이가 없었고, 효모는 모든 처리에서 발효초기 급격히 증가한 후에는 감소하였고, 총산은 발효초기 증가하였으나 발효가 진행됨에 따라 큰 차이는 보이지 않았다. 관능검사에서는 제성시 매실추출액을 쌀함량대비 15%첨가한 막걸리가 가장 기호도가 좋았고, 이때 총산은 2.0%, 환원당은 0.2 mg/g이었다. 맛과 향을 높일 수 있는 유기산은 succinic acid가 가장 많았으며 citric acid는 33.3 mg/100g으로서 대조 1.2 mg/100g에 비해 훨씬 높았다.
나. 딸기를 첨가하여 약주를 제조할 때는 쌀함량 대비 0-20%의 딸기를 발효전이나 발효후 6일째 첨가하고 25℃에서 알코올발효를 진행하였으며 발효 8일째 압착여과하여 특성을 조사하였다. 알코올 함량은 발효전기에 딸기를 첨가한 것이 16.0-16.5%,후기에 첨가한 것은 15.0-16.5%로서 첨가시기가 첨가량에 따라 차이를 보였으나 pH는 차이가 없었다. 효모는 발효초기 급격히 증가한 후 감소하였고, 총산은 발효가 진행됨에 따라 미미하게 증가하였으나 모든 처리에서 0.4-0.5%정도로 큰 차이는 보이지 않았다. 딸기를 첨가한 약주의 관능검사를 실시한 결과 발효후기에 딸기 17%와 복분자 3%를 첨가하는 것이 가장 기호도가 좋았는데, 후발효 등을 고려 65-67℃에서 30분간 살균을 한 결과 특성과 기호도에 차이를 보이지 않아 가장 적절한 방법이라 생각되었다.
약주제조시 매실을 첨가할 경우는 막걸리 때와 같이 매실 설탕 추출액을 사용하였다. 매실추출액은 쌀함량 대비 0-18%를 발효전기와 발효 6일째 첨가하고 25℃에서 약주를 제조하였는데 알코올 함량은 초기 급격히 증가한 후 서서히 높아졌는데 매실을 발효전에 첨가했을 때는 15.5-16.5%, 후기에는 14.0-16%로 후기첨가와 첨가량이 많을 때 그 함량이 낮았다. 매실추출액을 첨가한 약주의 pH는 4.2-4.3으로 무첨가의 경우보다 조금 낮았으며 총산은 모든 처리에서 0.4-0.5%로 큰 차이는 보이지 않았다. 관능검사에서는 발효후기에 매실추출액을 18%를 첨가하는 것이 가장 기호도가 높았으며 이때 환원당은 0.6%, 아미노산도는 3.3이었다.
다. 증류주는 매실이나 남해약쑥을 6일째 또는 증류전 첨가하였는데, 술덧의 알코올 함량은 모든 처리에서 초기 크게 증가하다가 서서히 증가하였으며 6일째는 15%정도의 함량을 보였다. 총산은 초기 0.2%에서 서서히 증가하였는데 매실 추출액을 첨가할 경우 높아졌으나 남해약쑥의 경우는 큰 변화가 없었다. 최종 증류주는 25%로 조정하였는데 매실이나 남해약쑥을 첨가한 증류주의 pH는 4.1-4.3이었고,산도는 0.1-0.2%였으며, 향기성분은 매실, 남해약쑥첨가 증류주 모두 isoamyl alcohol과 1-butanol이 가장 많았으며, 이들 성분은 첨가시기와 첨가량에 따라 차이를 보였다. 관능검사결과 매실추출액을 첨가한 증류주는 증류전 25%를 넣은 것이, 남해약쑥을 첨가한 것은 발효 6일째 12.5%를 첨가한 것이 적당하였다.

Abstract ▼

The quality characteristics of Makgeolli produced in Gyeongnam Province were examined. Tested samples were classified according to type of traditional liquor,Makgeolli (59 samples), Yakju (9 samples) and fruit wine (9 samples)
pH values of rice Makgeolli, rice-wheat Makgeolli, fruit-vegetables ad

The quality characteristics of Makgeolli produced in Gyeongnam Province were examined. Tested samples were classified according to type of traditional liquor,Makgeolli (59 samples), Yakju (9 samples) and fruit wine (9 samples)
pH values of rice Makgeolli, rice-wheat Makgeolli, fruit-vegetables added Makgeolli were 2.4-4.5, 3.6-4.5, 2.4-4.3 respectively. Total acid contained 0.2-0.8% in rice Makgeolli, 0.2-0.7% in rice-wheat Makgeolli and 0.3-0.5% in fruit-vegetables added Makgeolli. There was no difference in main materials, and showed results similar to prize-winning Makgeolli. Volatile acid contents of Makgeolli produced in Gyeongnam (29.2-35.7 ppm) were higher than those of prize-winning Makgeolli.(10.4-17.4 ppm). Among organic acids, lactic acid and succinic acid were highest contents in almost all of the product. Free sugars such as fructose, glucose, and maltose were detected and their contents have a great difference between samples. Impurities such as methanol, acetaldehyde was not detected or detected small amount and therefore it has a suitable quality standard. As a result of sensory test, Makgeolli produced in Gyeongnam province scores more than 70 points showed 30%. It was lower than 57% of prize-winning Makgeolli.
pH values of Yakju produced in Gyeongnam were 3.9-4.5, total acid contained 0.2-0.5%, and therefore it has a suitable quality standard. Soluble solids content was higher than Makgeolli and it was similar amount prize-winning Yakju. Volatile acid content was found to be a big difference between samples and to exhibit a high content of more prize-winning Yakju. Organic acid content is differences between individual products were higher, but the succinic acid and lactic acid content was high, containing the acetic acid than prize-winning Yakju. Impurities such as methanol, acetaldehyde was not detected or detected small amount and therefore it has a suitable quality standard. Sensory evaluation Gyeongnam Yakju It was the two products received a score more than 70 points, which was 22% of the total product.
pH values of fruit wine produced in Gyeongnam Province were 3.7-4.2, total acid contained 0.2-0.7%. Soluble solids content was 7.4-21.8 ° Bx great difference between samples. The volatile acid content of fruit wine produced in Gyeongnam province also tended higher than it of the prize-winning fruit wine. It was similar to the case of Makgeolli and Yakju. The main organic acids contained in fruit wine was rich and varied, such as malic acid, succinic, lactic acid, tartaric acid.
Reducing sugars and free sugars was no significant difference compared to prize-winning products, there was showed a high content than Makgeolli and Yakju. Methanol contents of fruit wine produced in Gyeongnam province has been detected 223.0-681.8. It was satisfied with the quality standards. Sensory evaluation Gyeongnam fruit wine, it was the three products received a score more than 70 points.
The traditional liquore produced in Gyeongsang Province showed that the distribution standard, except for a few products. However, pH, acidity, volatile acid content, such as the need to focus on management. In addition, the administration is required to satisfy consumer acceptability, such as sugar, alcohol content adjustments.
And we produced Makgeolli(raw rice wine), Yakju(filtered rice wine) and spirits with fruit-vegetables for customer to choose various and palatable traditional liquer. We produced Makgeolli with fresh strawberries, which were added after being washed and refrigerated. Firstly, We added 0-20 % strawberries against rice content and main ingredients to before fermentation and proceed alcohol fermentation at 15℃ and 25℃. At 25℃ alcohol content increased rapidly but after 8 days all processes were good at 16-19%. According to sensory test there was no difference by temperature, which show that Makgeolli was fermented in short period and also it didn't need aging. It is ,therefore, more economical to produce Makgeolli at 25℃, nearly room temperature.
When we added strawberry at before or 6th day after fermentation, there was not much difference in pH, but it showed slightly lower alcohol content rates when strawberries were added after fermentation. Yeast increased rapidly at early fermentation period, but decreased as fermentation progressed. Total acid increased marginally as fermentation progressed, but it didn't show difference as it was at 0.3-0.4% rate in all processes .
As a result of sensory test, Makgeolli added 20% of strawberries show highest rate of preference. We examined various ingredients for improvement of the color characteristics as Makgeolli only added by strawberries was bland at color and we know adding 3% of rubus coreanus with strawberries at 6th day after fermentation seems proper formula that represent characteristic of strawberry Makgeolli with maintaining the favor and taste of it.
Japanese apricot is added in producing Makgeolli after being extracted with sugar for 3 months at 1:1 ratio. It was added 0-15% against rice content before fermentation and Makgeolli was produced at 5℃ and 25℃. About Japanese apricot Makgeolli, alcohol content rate increased rapidly at early stage, but all procedures were 15.5-18% after 8 days and there was no difference between fermentation at 15℃ and 25℃ in sensory test.
When Japanese apricot extract was added before or 6th day after fermentation, there was no difference in alcohol content and pH. Yeast decreased after increasing at early fermentation period and total acid increased early fermentation period but there was no difference as fermentation processed
In sensory test, adding it after fermentation was good and Makgeolli with 15% of Japanese apricot extract against rice content show highest rate of preferance. In orgarnic acid which can increase taste and flavor succinic acid was the highest content and citric acid was higer than 1.2 mg/100g of control as 33.3 mg/100g
In Yakju, 0-20% of Strawberries or 0-18% of Japanese apricot against rice content added to Yakju before or 6th day after fermentation. Alcohol fermentation was processed at 25℃ and the characteristic was examined at 8th day after fermentation with press-filtering.
As alcohol content of Yakju added strawberry or Japanese apricot before fermentation was 15.5-17.0% and that added at 6th day after fermentation was 14.0-17.0%, so it show a little differnece in addition time. Total acid increased slightly as fermentation progressed, but there was not much difference as it was 0.4-0.5% at all procedures.
As a result of sensory test, Yakju with 20% of strawberries show highest rate of preference. But Yakju with strawberry only added was bland at color and therefore it showed color improvement in sensory test after adding 1-5% rubus coreanus at 6th day after fermentation. Above all, adding 17% of strawberries and 3% of rubus coreanus at 6th day after fermentation showed the highest preference.
And as a result of 30 minutes of sterilization at 65-67℃ considering after-fermentation, there was no difference in trait and preference, so it is considered as proper method. In Yakju added Japanese apricot it showed highest rate of preference at 18% against rice content by adding 6th day after fermentation.
When producing spirits, Japanese apricot or Namhae mugwort which is native mugwort grown Namhae Island was added at before or 6th day after fermentation. Alcohol was increasing gradually after rapid rise and its content was aboout 15% at 6 days after fer
Total acid was gradually increasing from 0.2% at the beginning and it was higher when Japanese apricot was added but there was no significant change in case of Namhae mugwort. Final sprits was adjusted as 25% and pH of it with Japanese apricot or Namhae mugwort was 4.1-4.3 and total acid was 0.1-0.2%.
Aroma component of spirits added Japanese apricot or Namhae mugwort was mainly isoamyl alcohol and 1-butanol and it show difference depending on addition time and amount of addition.
As a result of sensory test, spirits added Japanese apricot was best in added 25% rate before distillation and spirits added Namhae mugwort was best in added 12.5% rate at 6 days after fermentation .