몽골산 갈매보리수 나무 열매를 이용한 맥주 개발

이문행¹, 조희라¹, 이광근¹^,^*

Development of Sea Buckthorn Beer Using Mongolian Sea Buckthorn (Hippophae rhamnoides) Fruit

Moon-Hang Lee¹, Heera Cho¹, Kwang-Geun Lee¹^,^*

¹동국대학교 식품생명공학과

¹Department of Food Science and Biotechnology, Dongguk University

^*Corresponding author: Kwang-Geun Lee, Department of Food Science and Biotechnology, Dongguk University, 26, 3-Ga, Pil-dong, Chung-gu, Seoul, 100-715, Korea. Tel: +82-2-2260-3372; Fax: +82-2-2260-3372, E-mail: kwglee@dongguk.edu

ⓒ Copyright 2012 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Mar 19, 2012; Revised: May 03, 2012; Accepted: May 04, 2012

Published Online: May 31, 2012

Abatract

The purpose of this study was to investigate the effect of sea buckthorn (Hippophae rhamnoides) fruit extract (SBFE) on the quality attributes of beer. In this study, four style beers such as Golden Ale (GA), Amber Ale (AA), Golden Lager (GL) and Pale Ale (PA) were prepared. As the quality attributes of beer, the total acid, alcohol, reducing sugar, and total sugar of sea buckthorn beer (SBB) were analyzed. All beer’s total acid had a tendency to decrease and alcohol level increased except for AA when the SBFE was added. As SBFE was added, GA’s reducing sugar and total sugar level increased but those of AA, GL and PA decreased. In the sensory evaluation of SBB, total acceptance, color, aroma, total flavor, acidulous, sweet, bitter, and soda acceptance were evaluated. There was no significant difference in the total flavor among SBBs but in evaluation of color and aroma, SBB without SBFE had higher score than SBB with SBFE. The total acceptance of SBBs decreased as the following order; PA, GL, PA3%-S, GL3%-S, AA, AA3%-S.

Keywords: Hippophae rhamnoides; sea buckthorn; home-brewed beer; sensory evaluation; extraction