율무미강 추출물을 이용한 맥주의 품질 특성

Dry-heated Coix lacryma-jobi bran (CL) was extracted with hot-water at 80℃ to measure the quality characteristics of varying extraction times. A Coix lacryma-jobi bran extract (CLBE) with the highest polyphenol and flavonoid contents was obtained. CL-beer samples were prepared by replacing the saccharification water with 20%, 40%, and 60% of CLBE (CL-20, CL-40 and CL-60, respectively). The quality characteristics of CL-beers during fermentation and storage were subsequently investigated. The contents of reducing sugars and soluble solids, specific gravity, and alcohol content of the beers increased with increasing amounts of the CLBE added. Maximum values were obtained at CL-60. Compared to the control group, the polyphenol and flavonoid contents, and ABTS and DPPH radical scavenging activities showed a dose-dependent increase in the CL-beers. The values were observed to decrease during fermentation and the storage period. Our results confirm that the production of beer using Coix lacryma-jobi bran increases the alcohol content of beer and improve antioxidant functions.