다양한 균주를 이용한 혼합곡물 발효음료의 제조와 일반 성분 비교

초록

In this study, we investigated the production process and the chemical composition of saccharogenic mixed grain beverages (SMGBs). Various SMGBs were prepared through saccharification with Aspergillus (A.) oryzae CF1003 (A), A. acidus KACC46420 (B), Rhizopus (R.) delemar KACC46149 (C), R. oryzae KACC45714 (D), R. oryzae KACC46148 (E), A∼E mixed strains (F), A. oryzae CF1001 (G), A. acidus CF1005 (H) and A+H mixed strains (I)-starter at 53℃ for 24 hours. The saccharogenic power of the strains was higher in samples F and G. The soluble solid (°Brix) of SMGBs were the highest in Sample C. The moisture, crude protein, crude lipid, and crude ash content of various SMGBs showed a range of 77.9∼80.7%, 3.7∼7.5%, 0.37∼0.97% and 1.81∼7.47%, respectively. The viscosity of various SMGBs were in the range of 60∼528. Further, free amino acid contents of SMGBs were in the range of 347∼1,352 μg/ 100 g, respectively. From these results, we could secure the possibility and basic information for the development of SMGBs products. For future studies, we need to improve the taste and functionality of the products.

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