Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Fermentation and Sensory Characteristics of Korean Traditional Fermented Liquor (Makgeolli) Added with Citron (Citrus junos SIEB ex TANAKA) Juice

유자즙을 첨가하여 제조한 막걸리의 발효기간 중 이화학적 특성 및 제조된 막걸리의 관능적 특성

  • Yang, Hee-Sun (Department of Food Science and Technology, Chonnam National University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology, Chonnam National University)
  • Received : 2011.01.28
  • Accepted : 2011.05.16
  • Published : 2011.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to examine the physicochemical characteristics of Korean traditional fermented liquor added with citron juice and the levels (3, 6 and 9%) of citron (Citrus junos) juice during two-step-brewing. The pH of traditional Korean fermented liquor added with citron juice increased after 3 days of fermentation and then the pH values decreased from the sixth day. pH increased again at the end of fermentation. Total acidity increased after 5 days of fermentation until the sixth day, then decreased rapidly but increased slightly up to 12 days. Alcohol content increased to 12.76-14.32% after 12 days of fermentation. As the amount of added citron juice increased, alcohol content decreased. Amino acids increased after 12 days of fermentation. A sensory evaluation appearance, flavor, sourness, sweetness, bitterness and overall acceptance of Korean traditional fermented liquor added with 6% citron showed higher values than those of the control.

유자즙을 첨가하여 제조한 막걸리의 적절한 유자즙 첨가량을 확정하기 위하여 유자즙의 첨가량을 3, 6, 9%로 하여 막걸리를 제조하여 발효 중 이화학적 특성과 관능적 특성을 조사하였다. 그 결과 제조된 막걸리의 이화학적 특성은 몇몇 결과를 제외하고는 각 실험구들 간에뚜렷한 유의차를 보이지 않았다. 그 중, 유자즙 6%를 첨가하여 제조한 막걸리의 경우 이화학적 특성은 다른 실험구들과 거의 유사한 특징을 보이며, 관능적 특성이 가장 우수하므로 유자즙을 6% 첨가한 막걸리의 제조가 가장 적합하다고 판단되었다. 연구를 통해 유자에 함유되어 있는 hesperidin, naringin과 같은 생리활성 물질의 섭취가 유자즙을 첨가하여 제조한 막걸리를 통해서 가능하다고 보여지며, 유자의 활용 방안 중 한 가지 대안을 제시했다고 생각된다.

Keywords

References

  1. Park CS, Lee TS. Quality characteristics of takju prepared by wheat flour nuruks. Korean J. Food Sci. Technol. 34: 296-302 (2002)
  2. Lee SR. Korean Fermentated Foods. Ewha Womans University Press, Seoul, Korea. p. 9 (1986)
  3. Kim CJ, Kim KC, Kim DY, Oh MJ, Lee SK, Lee SO, Chung ST, Chung JH. Fermentation Engineering. Sun Jin Moon Wha Sa, Seoul, Korea. pp. 79-103 (1990)
  4. Seo MY, Lee JK, Ahn BH, Cha SK. The changes of microflora during the fermentation of takju and yakju. Korean J. Food Sci. Technol. 37: 61-66 (2005)
  5. Technol. 37: 61-66 (2005) 5. Lee JW, Jung JJ, Choi EJ, Kang ST. Changes in quality of UV sterilized takju during storage by Honeycomb Type-UV sterilizer. Korean J. Food Sci. Technol. 41: 652-656 (2009)
  6. Kim AR, Lee SY, Kim KBWR, Song EJ, Kim JH, Kim MJ, Ji KW, Ahn IS, Ahn DH. Effect of Glycyrrhiza uralensis on shelflife and quality of takju. Korean J. Food Sci. Technol. 40: 194- 200 (2008)
  7. Quantities of production, shipment(Domestic, Export). Available from: http://kosis.kr. Accessesd Mar. 3, 2011.
  8. Jeong JW, Park KJ, Kim MH, Kim DS. Quality characteristics of takju fermentation by addition of chestnut peel powder. Korean J. Food Preserv. 13: 329-336 (2006)
  9. Citron. Available from: http://www.okdab.com. Accessesd Nov. 27, 2010.
  10. Liquer, wine, rice wine, traditional wine. Available from: http:// digital.doosandonga.com/entry/index.html. Accessed Dec. 21, 2010.
  11. Kim HY, Kim E, Kim DH, Oh MJ, Shin TS. The nutritional components of Olive flounder (Paralichthys olivaceus) fed diets with yuza (Citrus junos Sieb ex Tanaka). J. Fish Aquat. Sci. 42: 215-223 (2009)
  12. Lee YJ, Kim SI, Han YS. Antioxidant activity and quality characteristics of yogurt added yuza (Citrus junos Sieb ex Tanaka) extract. Korean J. Food Nutr. 21: 135-142 (2008)
  13. Chae SC, Kyo EG, Choi SH, Ryu GC. Protective effect naringin on carbon tetrachloride induced hepatic injury in mice. J. Environ. Toxicol. 23: 325-335 (2008)
  14. Woo DH. Stabilization to sunlight of natural coloring matter by soluble methyl hesperidin. Korean J. Food Sci. Technol. 32: 50- 55 (2000)
  15. Yoo KM, Lee CH, Hwang IK. Preparation of chocolate added with Yuza (Citrus junos Sieb ex Tanaka) and its antioxidant characteristics. Korean J. Food Cookery Sci. 24: 222-227 (2008)
  16. Ji EJ, Yoo KM, Park JB, Hwang IK. Preparation of citron peel tea containing yuza (Citrus junos Seib ex Tanaka) and its antioxidant characteristics. Korean J. Food Cookery Sci. 24: 460-465 (2008)
  17. NTS Liquors licence Aid center. Requisition analysis of alcoholic liquors. 9th ed. Method 365-369. NTS Liquors Licence Aid Center, Mapo, Seoul, Korea (2009)
  18. Kim SH, Kang BH, Noh SG, Kim JG, Lee SH, Lee JM. Optimization of fermantation condition for red ginseng wine using response surface methodology. J. Life Science 18: 556-564 (2008) https://doi.org/10.5352/JLS.2008.18.4.556
  19. Bae SM. The Traditional Wine Manufacturing Technique. Ugok Publishing Company, Seoul, Korea pp. 327-342 (2006)
  20. Chang CW, Hsiu SL, WU PP, Kuo SC, Chao PDL. HPLC Assays of naringin and hesperidin in chinese herbs and serum. J. Food Drug Anal. 5: 111-120 (1997)
  21. Belajova E, Suhaj M. Determination of phenolic constituents in citrus juices: Method of high performance liquid chromatography. Food Chem. 86: 339-343 (2004) https://doi.org/10.1016/j.foodchem.2003.09.037
  22. So MW, Lee YS, Noh WS. Changes in microorganisms and main components during takju brewing by a modified nuruk. J. Food Nutr. 12: 226-232 (1999)
  23. Jin TY, Wang MH, Yin Y, Eun JB. Effect of Citrus junos peel on the quality and antioxidant activity of traditional rice wine, jinyangju. J. Soc. Food Sci. Nutr. 37: 76-82 (2008) https://doi.org/10.3746/jkfn.2008.37.1.76
  24. Han EH, Lee TS, Noh BS, Lee DS. Quality characteristics in mash of takju prepared by using different nuruk during fermentation. J. Food Sci. Technol. 29: 555-562 (1997)
  25. Lee SM, Lee TS. Effect of roasted rice and defatted soybean on the quality characteristics of takju during fermentation. J. Nat. Sci. 12: 71-79 (2000)
  26. Kim JY, Sung KW, Bae HW, Yi Y. pH, acidity, color, reducing sugar, total sugar, alcohol, and organoleptic characteristics of puffed rice powder added takju during fermentation. Korean J. Food Sci. Technol. 3: 266-271 (2007)
  27. Kim CJ. Microbiological and enzymological studies on takju brewing. J. Korean Soc. Appl. Biol. Chem. 10: 69-100 (1968)
  28. Cheong C, Rhee IS, Lee SK, Kang SA. A Study on the qualitative properties of traditional sake using Allbanggae. J. Soc. Food. Sci. Nutr. 37: 784-791 (2008) https://doi.org/10.3746/jkfn.2008.37.6.784
  29. Ji SH, Han WC, Lee JC, Kim BW, Jang KH. Fermentation characteristics of moru wine fermented with Rose rugoga Thuun. J. Food Sci. Technol. 41: 186-190 (2009)
  30. Ng TB, Ling JML, Wang ZT, Cai JN, Xu GJ. Examination of coumarins, flavonoids, and polysaccharopeptide for antibacterial activity. J. Gen. Pharmacol. 27: 1237-1240 (1996) https://doi.org/10.1016/0306-3623(95)02143-4
  31. Cowan MM. Plant products as antimicrobial agents. J. Am. Soc. Microbiol. 12: 564-582 (1999)
  32. Mellou F, Lazari D, Skaltsa H, Tselepis AD, Kolisis FN, Stamatis H. Biocatalytic preparation of acylated derivatives of flavonoid glycosides enhances their antioxidant and antimicrobial activity. J. Biotechnol. 116: 295-304 (2005) https://doi.org/10.1016/j.jbiotec.2004.12.002
  33. Kim YT, Seo KI, Jung YJ, Lee YS, Shin KH. The production of vinegar using citron (Citrus junos Seib.) juice. J. East Asian Dietary Life 7: 301-307 (1997)
  34. Yu H, Ding YS, Mou SF. Direct and simultaneous determination of amino acids and sugars in rice wine by high performance anion exchange chromatography with integrated pulsed amperometric detection. J. Chromatogr. 11: 721-728 (2003)
  35. Eun JB, Jung YM, Woo GJ. Identification and determination of dietary fibers and flavonoids in pulp and peel of Korean tangerine (Citrus aurantium var.). Korean J. Food Sci. Technol. 28: 371-377 (1996)
  36. Bae IY, Woo JM, Yoon EJ, Kim JS, Lee HG, Yang CB. The development of Korean traditional wine using the fruits of ountia fieus-indica var. saboten - II. Characteristics of liquors-. J. Soc. Agric. Chem. Biotechnol. 45: 59-65 (2002)
  37. Hyon JS, Kang SM, Han SW, Kang MC, Oh MC, Oh CK, Kim DW, Jeon YJ, Kim SH. Flavonoid component changes and antioxidant activities of fermented Citrus grandis Osbeck peel. J. Soc. Food Sci. Nutr. 38: 1310-1316 (2009) https://doi.org/10.3746/jkfn.2009.38.10.1310

Cited by

  1. HPLC Method Validation of Naringin Determination in Goheung Yuzu Extract as a Functional Ingredient vol.43, pp.11, 2014, https://doi.org/10.3746/jkfn.2014.43.11.1737
  2. Quality Characteristics and Antioxidant Activity of Makgeolli Supplemented with Omija Berries (Schizandra chinensis Baillon) vol.47, pp.3, 2015, https://doi.org/10.9721/KJFST.2015.47.3.328
  3. Probiotic properties of lactic acid bacteria isolated from Korean rice wine Makgeolli vol.24, pp.5, 2015, https://doi.org/10.1007/s10068-015-0229-2
  4. Quality Characteristics of Takju by Yeast Strain Type vol.27, pp.5, 2014, https://doi.org/10.9799/ksfan.2014.27.5.971
  5. Characteristics of Gammakgeolli Added with Processed Forms of Persimmon vol.19, pp.1, 2012, https://doi.org/10.11002/kjfp.2012.19.1.159
  6. Quality Characteristics during Storage of Rice Makgeolli Added with Cheonnyuncho Fermentative Extract vol.29, pp.6, 2013, https://doi.org/10.9724/kfcs.2013.29.6.679
  7. Fermentation Characteristics of Shindari Added with Carrot vol.31, pp.1, 2015, https://doi.org/10.9724/kfcs.2015.31.1.009
  8. Quality characteristics of oriental melon Makgeolli using uncooked rice by oriental melon concentrate vol.21, pp.4, 2014, https://doi.org/10.11002/kjfp.2014.21.4.536
  9. Comparison of Flavonoid Contents and Antioxidant Activity of Yuzu (Citrus junos Sieb. ex Tanaka) Based on Harvest Time vol.33, pp.2, 2015, https://doi.org/10.7235/hort.2015.14180
  10. Fermentation Characteristics of Makgeolli Containing Aronia (Aronia melanocarpa, Black chokeberry) vol.48, pp.1, 2016, https://doi.org/10.9721/KJFST.2016.48.1.27
  11. Quality Characteristics of Korean Traditional Wines with Puffed Sorghum vol.44, pp.8, 2015, https://doi.org/10.3746/jkfn.2015.44.8.1219
  12. Physiological and Sensory Characteristics of Makgeolli with added Paprika (Capsicum annuum L.) vol.45, pp.5, 2013, https://doi.org/10.9721/KJFST.2013.45.5.578
  13. Quality Characteristics of Makgeolli Supplemented with Pineapple vol.43, pp.8, 2014, https://doi.org/10.3746/jkfn.2014.43.8.1283
  14. Physicochemical Properties of Korean Non-sterilized Commercial Makgeolli vol.25, pp.3, 2014, https://doi.org/10.7856/kjcls.2014.25.3.363
  15. Quality Characteristics of Makgeolli Produced in Gyeongnam Province vol.49, pp.6, 2015, https://doi.org/10.14397/jals.2015.49.6.247
  16. Citron Essential Oils Alleviate the Mediators Related to Rosacea Pathophysiology in Epidermal Keratinocytes vol.30, pp.6, 2018, https://doi.org/10.5021/ad.2018.30.6.653