The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical Properties of Korean Non-sterilized Commercial Makgeolli

국내 시판 생막걸리의 이화학적 특성

  • Kang, Ji-Eun (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Choi, Han-Seok (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Choi, Ji-Ho (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, National Academy of Agricultural Science)
  • 강지은 (국립농업과학원 발효식품과) ;
  • 최한석 (국립농업과학원 발효식품과) ;
  • 최지호 (국립농업과학원 발효식품과) ;
  • 여수환 (국립농업과학원 발효식품과) ;
  • 정석태 (국립농업과학원 발효식품과)
  • Received : 2014.07.18
  • Accepted : 2014.09.24
  • Published : 2014.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was examined the quality characteristics of 20 types of non-sterilized commercial Makgeolli. These samples are classified according to firm size, enterprise Makgeolli(4 samples), prize-winning Makgeolli(6) and local Makgeolli(10). The alcohol contents of Makgeolli was determinded as follows: enterprise Makgeolli(6.18%), local Makgeolli(7.11%), and award-winning( 7.87%). Enterprise Makgeolli(0.24%) showed higher total acidity than award-winning and local Makgeolli(0.21%). In addition, pH levels were as follows: local Makgeolli(3.75), award-winning Makgeolli(3.77), and enterprise Makgeolli(4.09). Enterprise Makgeolli had the lowest sugar content. According to the sensory evaluation, three grades were identified based on balance and taste(5 points). The upper grade(more than 3 points) showed a higher pH, reducing sugar, higher aminoacidity, more soluble solids, and larger color differences than other grades. There were no significant differences in the level of acidity across the grades. The alcohol and volatile acid contents of the upper grade were lower than the middle(2.0-2.9 points) and lower(under 2.0 points) grades. Further research should provide a quality analysis of leavening agents and fermentation conditions, and a sensory evaluation.

Keywords

References

  1. Cheong C, Rhee IS, Lee SK, Kang SA(2008) A study on the qualitative properties of traditional sake using allbanggae. J Soc Food Sci Nutr 37, 784-791 https://doi.org/10.3746/jkfn.2008.37.6.784
  2. Choi JH, Jeon JA, Jung ST, Park JH, Park SY, Lee CH, Kim TJ(2011) Quality characteristics of seoktanju fermented by using different commercial nuruk. Korean J Microbial Biotechnol 39, 56-62
  3. Fleet GH(1993) Wine microbiology and biotechnology. Harwood academic publishers. Philadelphia, USA. pp400-401
  4. Han EH, Lee TS, Noh BS, Lee DS(1997) Quality characteristics in mash of takju prepared by using different nuruk during fermentation. Korean J Food Sci Technol 29, 555-562
  5. Han EH, Park SO, Kim SY(1998) Quality characterristics and flavor compounds of market takju. J Nat Sci Inst 10, 44-50
  6. Hong HG(1984) The effect on the composition of takju of addition of nuruk under varied condition. Master's Thesis, Seoul women's university Kor
  7. Jeon MH, Lee WJ(2011) Characteristics of blueberry added Makgeolli. J Korean Soc Food Sci Nutr 40(3), 444-449 https://doi.org/10.3746/jkfn.2011.40.3.444
  8. Jeong ST, Kwak HJ, Kim SM(2013) Quality characteristics and biogenic amine production of Makgeolli brewed with commercial nuruk. Korean J Food Sci Technol 45(6), 727-734 https://doi.org/10.9721/KJFST.2013.45.6.727
  9. Ji YJ, Chung HJ(2012) Changes in quality characteristics of Makgeolli during storage time. Korean J Food culture 27(4), 383-390 https://doi.org/10.7318/KJFC/2012.27.4.383
  10. Jin TY, Kim ES, Eun JB, Wang MH(2007) Changes in physicochemical and sensory characteristics of rice wine, yakju prepared with differenr amount of red yeast rice. Korean J Food Sci Technol 39, 309-314
  11. Jung BM, Shin TS, Kim HR(2013) Quality characteristics during of rice Makgeolli added with cheonnyuncho fermentative extract. Korean J Food cookery 29(6), 679-690 https://doi.org/10.9724/kfcs.2013.29.6.679
  12. Kim AR, Lee SY, Kim KBWR, Song EJ, Kim MJ, Ji KW, Ahn IS, Ahn DH(2008) Effects of glycyrrhiza uralensis on shelf-life and quality of takju. Korean J Food Sci Technol 40, 194-200
  13. Kim CJ, Kim KC, Kim DY, Oh MJ, Lee SK, Lee SO, Chung ST, Chung JH(1990) Fermentation engineering. Sun jin moon wha sa, Seoul, Korea. pp79-103
  14. Kim JY, Lee YH(2010) pH, Acidity, color, amino acids, reducing sugars, total sugars, and alcohol in puffed millet powder containing millet takju during fermentation. Korean J Food Sci Technol 42(6), 727-732
  15. Kim MJ, Lee SY, Kim KBWR, Song EJ, Kim AR, Kim JH, Ji KW, Ahn IS, Ahn DH(2007) Effect of chitosan on shelf-life and quality of takju. J Chitin Chitosan 12(4), 198-204
  16. Kim YT, Kim MS(2011) Makgeolli's character for the globalization. J Tourism Leisure Research 23(6), 333-349
  17. Lee CH(1993) History of korean alcoholic beverage. Bioindustry news 6, 58-61
  18. Lee DH, Kim JH, Lee JS(2009) Effects of pears on the quality and physiological functionality of makgeoly. Korean J Food Nutr 22(4), 606-611
  19. Lee JS, Lee TS, Noh BS, Park SO(1996) Quality characteristics of mash of takju prepared by different raw materials. Korean J Food Sci Technol 28, 330-336
  20. Lee JW, Jung JJ, Choi EJ, Kang ST(2009) Change in quality of uv sterilized takju during storage by honeycomb type-uv sterilizer. Korean J Food Sci Technol 41, 652-656
  21. Lee MS(2013) Change of physico-chemical, sensory and volatile profiles of commercial Makgeolli during storage. Master's Thesis, Sejong university, pp49-68
  22. Lee SB, Ko GH, Yang JY, Oh SH(2001) Food fermentation. Hyoil publishing Co, Seoul. pp217-218
  23. Lee SM, Lee TS(2000) Effect of roasted rice and defatted soybean on the quality characteristics of takju during fermentation. J Natural Sci 12, 71-79
  24. Lee SR(1986) Korean fermentated food. Ewha women's university press, Seoul. pp9
  25. Lee TS, Choi JY(2005) Volatile flavour componens in mash of takju prepared by using Aspergillus kawachii nuruk. Korean J Food Sci Technol 37, 944-950
  26. Lee WY, Rhee CH, Woo CJ(2004) Changes of quality characteristics in brewing of chungju(sambaekju) supplemented with dried persimmon and cordyceps sinensis. Korean J Food Preservation 11, 240-245
  27. Liquor tax law(2014) National tax service enforcement ordinance the 1st.
  28. National tax service(2009) Analysis of liquor regulatory. pp41-42
  29. Park CS, Lee TS(2002) Quality characteristic of takju prepared by wheat flour nuruk. Korean J Food Sci Technol 34, 296-302
  30. Park CW, Jang SY, Park EJ, Yeo SH, Kim OM, Jeong YJ(2011) Comparison of the quality characteristics of commercial Makgeolli type in south korea. Korea J Food Preserv 18(6), 884-890 https://doi.org/10.11002/kjfp.2011.18.6.884
  31. Shin SJ(2012) Production of GABA rice wine it's physicochemical and organoleptic properties. Master's Thesis, Yeungnam university, pp28-30
  32. So MH, Lee YS, Noh WS(1999) Chages in microorganisms and mincomponents during takju brewing by a modified nuruk. Korean J Food Nutr 12, 226-232
  33. Son HS, Park BD, Ko BK, Lee CH(2011) Quality characteristics of takju produced by adding different amount of water. Korean J Food Sci Technol 43(4), 453-457 https://doi.org/10.9721/KJFST.2011.43.4.453
  34. Song JC, Park HJ(2003) Takju brewing using the uncooked germed brown rice at second stage mash. J Korean Soc Food Sci Nutr 32, 847-854 https://doi.org/10.3746/jkfn.2003.32.6.847
  35. Song JC, Park HJ, Shin WC(1997) Change of takju qualities by addition of cyclodextrin during the brewing and aging. Korean J Food Sci Technol 29, 895-900
  36. Yang HS, Eun JB(2011) Fermentation and Sensory characteristics of korean traditional Fermented liquor (makgeolli) added with citron(citrus junos SIEB ex TANAKA) juice. Korean J Food Technol 43(4) 438-445 https://doi.org/10.9721/KJFST.2011.43.4.438
  37. Yu H, Ding YS, Mou SF(2003) Directs and simultaneous determination of amino acids sugers in rice wine by high performance anion exchange chromatography with intergrated pulsed amperometric detection. J Chromatogr 11, 721-728

Cited by

  1. Antioxidant Activities and Quality Characteristic of Yakju Fermented with Hibiscus syriacus Cultivars vol.33, pp.5, 2017, https://doi.org/10.9724/kfcs.2017.33.5.495
  2. Quality Characteristics of Makgeolli Produced in Gyeongnam Province vol.49, pp.6, 2015, https://doi.org/10.14397/jals.2015.49.6.247
  3. -carnitine fortified Makgeolli brewed by using fermented buckwheat pp.20487177, 2018, https://doi.org/10.1002/fsn3.803
  4. Physicochemical Properties of Non-Sterilized Makgeolli prepared Using Different Fermentation Starters and Storage Conditions vol.27, pp.6, 2014, https://doi.org/10.17495/easdl.2017.12.27.6.629
  5. 시판 생막걸리의 이화학 성분과 관능적 특성 분석 vol.27, pp.5, 2014, https://doi.org/10.17495/easdl.2017.10.27.5.491
  6. Development of Multilayer Perceptron Model for the Prediction of Alcohol Concentration of Makgeolli vol.43, pp.3, 2014, https://doi.org/10.5307/jbe.2018.43.3.229