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Manufacture and Quality Characteristics of Korean Traditional Gugija(Lycii fructus) Tagju  

Song, Jung-Hwa (Dept. of Life Science and Genetic Engineering, Paichai University)
Lee, Ji-Su (Dept. of Life Science and Genetic Engineering, Paichai University)
Lee, Eun-Na (Dept. of Life Science and Genetic Engineering, Paichai University)
Lee, Seung-Whan (UP System Co. Ltd, Geumsan Ginseng Wine Factory)
Kim, Jae-Ho (Korea Food Research Institute)
Lee, Jong-Soo (Dept. of Life Science and Genetic Engineering, Paichai University)
Publication Information
The Korean Journal of Food And Nutrition / v.22, no.1, 2009 , pp. 86-91 More about this Journal
Abstract
To develop a new traditional Gugija tagju, various koji were prepared using several starch sources along with Aspergillus awamori var. kawachi, and then their effects on the quality of the tagju were investigated. Ethanol contents(11.1${\sim}$13.8%) were not significantly different among the Gugija tagju made from the various types of koji, whereas the tagju made using non-glutinous rice koji had the best total acceptability. The addition of 1% Gugija extracts into the mash increased its total acceptability and anti-hypertensive angiotensin I-converting inhibitory activity, and the optimal fermentation period for brewing the Gugija tagju was 10 days.
Keywords
Korea traditional Gugija tagju; non-glutinous rice koji; quality characteristics; functionality;
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Times Cited By KSCI : 14  (Citation Analysis)
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