전분질 원료를 달리한 입국 막걸리의 품질 특성

Abstract

Two fungal strains named 1508 and 1601, and one yeast strain named 51286 were selected from nuruk. Eighteendifferent kojis with various starch sources were prepared using these strains and their saccharogenic powers (SP)were measured. Their quality characteristics were also analyzed. Koji, which was prepared with wheat and glutinousrice, showed the highest saccharogenic power (SP) with a value of 90 among kojis inoculated with strain 1508. Theethanol content of makgeolli prepared with each koji was in the range of 9 to 13%. Makgeolli made with brownrice showed the highest value Ethanol content. When the total Brix of makgeolli was measured, makgeolli madewith glutinous rice using the 1508 koji showed the highest value with 11.3 Bx. Reducing sugar content was thehighest with a value of 4.8% in the glutinous rice group using 1508 koji. The total acidity of makgeolli was in therange of 6.0 to 9.1 w/v%. As the total acidity (w/v%) of makgeolli increased, the pH value decreased. There wasno significant difference in the shelf lives of makgeolli prepared with the various starch sources.