Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Quality characteristics and antioxidant activities of makgeolli prepared using rice nuruk containing bitter melon (Momordica charantia)

여주 분말 함유 쌀누룩을 이용하여 제조된 막걸리의 품질 특성 및 항산화 활성

  • Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Ahn, Min Ju (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Lee, Hee Yul (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Joo, Ok Soo (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 조계만 (경남과학기술대학교 식품과학부) ;
  • 황정은 (경남과학기술대학교 식품과학부) ;
  • 안민주 (경남과학기술대학교 식품과학부) ;
  • 이희율 (경남과학기술대학교 식품과학부) ;
  • 주옥수 (경남과학기술대학교 식품과학부)
  • Received : 2015.12.01
  • Accepted : 2016.03.04
  • Published : 2016.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Bitter melon powder (BMP) was used in the preparation of rice nuruk (RN) and makgeolli as one of raw materials. RN containing BMP (BMP-RN) was prepared by adding 0~2.0% (w/w) BMP into rice. Fermentative microbial, and antioxidant characteristics of makgeolli were determined during the fermentation process. pH during fermentation decreased from 4.52 (0% BMP-RN), 4.93 (0.5%), 4.80 (1.0%), and 4.88 (2.0%) on the initial fermentation day (day 0) to 4.15, 4.30, 4.57, and 4.59, respectively, corresponding to increases in acidity from 0.64~0.70% to 1.17~1.28%, respectively. Soluble solid contents increased from an initial 2.2~4.4 g/L (day 0) to 9.0~9.3 g/L, and alcohol level increased up to 13.0% by the end of fermentation (day 7). Soluble phenolic contents increased from 0.92, 1.01, 1.32, and 1.41 mg/mL on day 0, to 1.85, 2.03, 2.24, and 2.48 mg/mL on day 7, respectively, while the levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities and ferric reducing/antioxidant power (FRAP) assay increased from 46.95~70.04%, 55.33~74.13%, and 0.629~1.243 on day 0, respectively, to 54.98~83.4%, 70.34~92.39%, and 0.964~1.455 on day 7, respectively. Makgeolli made with BMP-RN had higher soluble phenolic contents and antioxidant activity than those of makgeolli made without BMP-RN. These results suggested that BNP-RN made a functional makgeolli.

본 연구에서는 기능성이 밝혀져 있는 여주 분말을 첨가하여 쌀누룩을 제조하고 이 누룩을 이용하여 막걸리를 제조하였다. 여주 분말-쌀누룩(BMP-RN)은 BMP를 0, 0.5, 1.0 및 2.0%로 쌀에 첨가하여 제조하였고, 막걸리 발효가 진행되는 동안 발효 특성, 미생물 특성 및 항산화 특성을 확인하였다. 막걸리 발효 중 pH는 담금 직후(발효 0일째) 각각 4.52(0% BMP-RN), 4.93(0.5%), 4.80(1.0%) 및 4.88(2.0%)에서 발효 7일째 4.15, 4.30, 4.57 및 4.77로 감소하였고, 이에 상응하여 총산은 0.60~0.78%에서 1.18-1.42%로 증가하였다. 가용성 고형분은 발효 초기(0일째) $2.2{\sim}4.4^{\circ}Brix$에서 발효 종기(7일째) $8.6{\sim}9.3^{\circ}Brix$로 증가하였고 알코올 함량은 발효 종기 13.0%로 증가하였다. 한편, 수용성 phenolics 함량은 발효 0일째 각각 0.92~1.41 mg/mL에서 발효 종기(7일째) 1.85~2.48 mg/mL로 증가하였고 이에 상응하여 DPPH와 ABTS 라디칼 소거활성 및 FRAP 환원력은 각각 발효 0일째 46.95~70.04%, 55.33~74.13% 및 0.629~1.243에서 발효 7일째 54.98~83.4%, 70.34~92.39% 및 0.964~1.455로 증가하였다. 여주 분말 첨가 막걸리가 여주 분말 무첨가 막걸리(일반 막걸리)보다 수용성 phenolics 및 항산화 활성이 높았다. 이 결과로 여주-쌀누룩을 이용하여 기능성 막걸리 제조가 가능할 수 있을 것으로 판단되었다.

Keywords

References

  1. Cho HK, Lee JY, Seo WT, Kim MK, Cho KM (2012) Quality characteristics and antioxidant effects during makgeolli fermentation by purple sweet potato-rice nuruk. Korean J Food Sci Technol, 44, 728-735 https://doi.org/10.9721/KJFST.2012.44.6.728
  2. Jeon MJ, Jang MK, Lee SJ, Park SH, Kim MH, Shon JH, Lee HS, Lee DG, Lee SH (2013) Variations of properties and microbial community during fermentation of makgeollies by isolated yeasts from traditional makgeollies. J Life Sci, 23, 796-803 https://doi.org/10.5352/JLS.2013.23.6.796
  3. Cho CW, Rhee YK, Lee YC, Kim YC, Shin KS, Nam SH, Hong HD (2014) Immunomodulatory activity of crude polysaccharides from makgeolli. J Korean Soc Food Sci Nutr 43, 238-242 https://doi.org/10.3746/jkfn.2014.43.2.238
  4. Song YR, Lim BU, Song GS, Baik SH (2015) Quality characteristics and antioxidant activity of makgeolli supplemented with omija berries (Schizandra chinensis Baillon). Korean J Food Sci Technol, 47, 328-335 https://doi.org/10.9721/KJFST.2015.47.3.328
  5. Wang SJ, Lee HJ, Cho JY, Park KH, Moon JH (2012) Isolation and identification of antioxidants from makgeolli. Korean J Food Sci Technol, 44, 14-20 https://doi.org/10.9721/KJFST.2012.44.1.014
  6. Lee JW, Shim JY (2010) Quality characteristics of makgeolli during freezing storage. Food Eng Prog, 14, 328-334
  7. Seo WT, Cho HK, Lee JY, Kim B, Cho KM (2012) Quality characteristics of wheat-rice makgeolli by making of rice nuruk prepared by Rhizopus oryzae CCS01. Korean J Microbiol, 48, 147-155 https://doi.org/10.7845/kjm.2012.48.2.147
  8. So MH, Lee YS (2009) Effects of culture conditions of Rhizopus sp. ZB9 on the production of saccharifying amylase during the preparation of rice koji. Korean J Food Nutr, 22, 644-649
  9. Woo SM, Shin JS, Seong JH, Yeo SH, Choi JH, Kim TY, Jeong YJ (2010) Quality characteristics of brown rice takju by different nuruks. J Korean Soc Food Sci Nutr, 39, 301-307 https://doi.org/10.3746/jkfn.2010.39.2.301
  10. Jeon BY, Seo HN, Yun AR, Lee IH, Park DH (2010) Effect of glasswort (Salicornia herbacea L.) on nuruk-making process and makgeolli quality. Food Sci Biotechnol, 19, 999-1004 https://doi.org/10.1007/s10068-010-0140-9
  11. Choi JS, Kim HY, Seo WT, Lee JH, Cho KM (2012) Roasting enhances antioxidant effect of bitter melon (Momodica charnatia L.) increasing in flavan-3-ol and phenolic acid contents. Food Sci Biotechnol, 21, 19-26 https://doi.org/10.1007/s10068-012-0003-7
  12. Lee HY, Park KS, Joo OS, Hwang CE, Ahn MJ, Jeong YS, Hong SY, Kwon OK, Kang SS, Yuk HJ, Kim HR, Park DS, Cho KM (2015) Changes in quality characteristics and antioxidant activity of bitter melon (Momordica charantia L.) pickle during ageing. J Korean Soc Food Sci Nutr, 44, 401-411 https://doi.org/10.3746/jkfn.2015.44.3.401
  13. Ng ZX, Chua KH, Kuppusamy UR (2014) Proteomic analysis of heat treated bitter gourd (Momordica charantia L. var. Hong Kong Green) using 2D-DIGE. Food Chem, 148, 155-161 https://doi.org/10.1016/j.foodchem.2013.10.025
  14. Cho KM, Joo OS (2015) Change in phytoestrogen contents and antioxidant activity during fermentation of cheonggukjang with bitter melon. Korean J Food Preserv, 22, 119-128 https://doi.org/10.11002/kjfp.2015.22.1.119
  15. Cho KM, Joo OS (2014) Quality and antioxidant characteristics of Elaeagnus multiflora wine through the thermal processing of juice. Korean J Food Preserv, 21, 206-214 https://doi.org/10.11002/kjfp.2014.21.2.206
  16. Folin O, Denis W (1912) On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem, 12, 239-243
  17. Kim JY, Yi 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, 727-732
  18. Choi JH, Jeon JA, Jung ST, Park JH, Park SY, Lee CH, Kim TJ, Choi HS, Yeo SH (2011) Quality characteristics of seoktanju fermented by using different nuruks. Korean J Microbiol Biotechnol, 39, 56-62
  19. Kim SY, Kim EK, Yoon SJ, Jo NJ, Jung SK, Kwon SH, Chang YH, Jeong YH (2011) Physicochemical and microbial properties of Korean traditional rice wine, makgeolli supplemented with cucumber during fermentation. J Korean Soc Food Sci Nutr, 40, 223-228 https://doi.org/10.3746/jkfn.2011.40.2.223
  20. Kim GM, Jung WJ, Shin JH, Kang MJ, Sung NJ (2011) Preparation and quality characteristics of makgeolli made with black garlic extract and sulgidduk. J Korean Soc Food Sci Nutr, 40, 759-766 https://doi.org/10.3746/jkfn.2011.40.5.759
  21. Jin TY, Chung HJ, Eun JB (2006) The effect of fermentation temperature on the quality of jinyangju, a Korean traditional rice wine. Korean J Food Sci Technol, 38, 414-418
  22. Joo OS, Kang ST, Jeong CH, Lim JW, Park YG, Cho KM (2011) Manufacturing of the enhances antioxidative wine using a ripe daebong persimmon (Dispyros kaki L). J Appl Biol Chem, 54, 126-134 https://doi.org/10.3839/jabc.2011.022

Cited by

  1. 여주 분말을 이용한 데리야끼 소스의 품질특성 vol.23, pp.7, 2016, https://doi.org/10.20878/cshr.2017.23.7.018
  2. Quality and antioxidant characteristics of ‘Yakju’ prepared with pigmented rice flour ‘Nuruk’ vol.28, pp.2, 2016, https://doi.org/10.11002/kjfp.2021.28.2.240