• Culinary science and hospitality research
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• v.17 no.4
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• pp.59-73
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• 2011

The purpose of this study is to establish a marketing strategy for the makgeolli manufacturing industry. We fractionized cousumer types depending on motives for purchase of customers who had bought makeolli or drunk it for the last six months. We also examined the relationship between makgeolli selection attributes and customer satisfaction by the cousumer types. SPSS 15.0 statistical package was used to process data. Frequency analysis, factor analysis, a reliability test, K-means cluster analysis, one-way ANOVA, and multiple regression were executed. As a result, the motives to purchase and drink were divided into four factors - marketing, effect on health, self-desires, outside environment; consumers into three types - dependent type, loving type, indifferent type; makgeolli selection attributes into five factors - health characteristics, visual elements, brand characteristics, drinking characteristics, purchase characteristics. It was shown that the makgeolli loving type considered all the makgeolli selection attributes as most important; the dependent type considered the health characteristics and visual elements as less important than the loving type did. The indifferent type considered all the makgeolli selection attributes as less important compared with the other types. Among the makgeolli selection attributes, drinking characteristics and the purchase characteristics had effects on customer satisfaction.

• Food Science and Preservation
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• v.23 no.1
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• pp.104-109
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• 2016

The purpose of this study was to evaluate the inhibitory effect of commercial Makgeolli on tumor growth in human gastric adenocarcinoma cells (AGS) in a xenograft cancer model, transplanted with AGS cells. Commercial Makgeolli was first dealcoholized by evaporation and used as the test sample. We detected a significant increase in the volume and weight of tumor in nude mice (induction) that were transplanted with AGS cells. Administration of $100mg/kg{\cdot}day$ group (ML), and $500mg/kg{\cdot}day$ group (MH) dealcoholized commercial Makgeolli significantly decreased tumor growth. In this study, 5-FU $18mg/kg{\cdot}day$ was used as a positive control for tumor growth inhibition. Additionally, determination of the body weight of both the groups revealed no side effects after the administration of dealcoholized commercial Makgeolli. Using the cell culture system, we also evaluated the effect of dealcoholized commercial Makgeolli on caspase-3/7 activity in the AGS cells. Treatment with dealcoholized commercial Makgeolli increased the activation of caspase-3/7 and the apoptotic markers in AGS cells in a dose-dependent manner. Therefore, dealcoholized commercial Makgeolli can be used for cancer prevention.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.50-58
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• 2014

Makgeolli, known as takju, is a traditional alcoholic beverage which is native in Korea. It is made from various rice and other cereals. This study is carried out to compare the physicochemical characteristics and functional quality of makgeolli from various rice cultivars according to different amylose contents and amylopectin compositions. The 'Goami2', 'Goami3', and 'Goami4' have high amylose contents and lower proportional degrees of polymerization (DP) 6~12 and higher proportions of DP 13~24 in amylopectin of milled rice. Various variations are shown in pasting properties (viscosities) and gelatinization characteristics, and it is supposed to be related to both the amylose contents and the amylopectin compositions of raw rice. The makgeolli is being manufactured by using the 2-step-brewing method. The makgeolli is analyzed for alcohol contents, pH levels, total acids, Hunter color values and organic acid compositions. The makgeolli of 'Goami2', 'Goami3', and 'Goami4' have showed higher makgeolli yields, lower ethanol contents and less sweetness than other cultivars, and they also have high non-digestible carbohydrates contents which are derived from their high non-digestible carbohydrates contents in milled rice. Therefore, we are able to suggest that it is necessary to improve the makgeolli fermentation processes of 'Goami2', 'Goami3', and 'Goami4'.

• Journal of Practical Agriculture & Fisheries Research
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• v.22 no.2
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• pp.5-15
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• 2020

To extend the shelf life of draft makgeolli, UV irradiation and high hydrostatic pressure were conducted. UV irradiation did not reduce the total cell number in makgeolli, but high hydrostatic pressure treated drastically decreased. The number of viable cells in makgeolli was 2.2-5.8 × 10⁷ CFU/mL, but when treated with 300 MPa pressure for 1 minute, it decreased to 1.4-10 × 10³ CFU/mL, with 400 MPa to 4-68 CFU/mL, and with 500 MPa to under 40 CFU/mL. Yeast died at 400 MPa pressure, but Bacillus amyloliquefaciens and Rummeliibacillus stabekisii survived at 500 MPa pressure. The makgeolli treated with 400 and 500 MPa pressure did not increase the number of cells even when stored at room temperature (25℃) for 30 days, and changes in alcohol, acidity, and amino acid vlaue were also suppressed. However, when stored for more than 30 days at room temperature, the acidity and amino acid levels of makgeolli increased, making it difficult to drink. At low temperature (4℃) storage, the quality change of makgeolli was suppressed until 70 days of storage, so it had a taste similar to that of fresh makgeolli.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.85-91
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• 2021

The physicochemical properties of deodeok (Codonopsis lanceolate) was investigated in relation to the different steaming time and cycles of steaming and drying (S/D). Additionally, the quality characteristics of Makgeolli with different amount (0-0.45%) of steaming and drying deodeok (SD) were measured comparison to non-steaming and drying deodeok (NSD). L⁎ values of deodeok tended to decrease as the number of S/D cycles and steaming times increased, while BI showed the opposite trend for L⁎ values. Reducing sugar increased significantly from 1 to 3 S/D cycles and decreased thereafter (p<0.05). Also, processed with steaming for 4 h and 5 S/D cycles had the highest antioxidant properties. Principal component analysis (PCA) revealed that the S/D process notably influenced the properties of deodeok. Quality characteristics of Makgeolli showed that 0.45% SD resulted in higher antioxidant properties than control or NSD.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.603-610
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• 2011

This study was performed to examine the physicochemical characteristics and sensory properties of makgeolli with dried citron peel and levels (3, 6, and 9%) of citron (Citrus junos) in makgeolli during fermentation with two-step-brewing. The pH of makgeolli with citron dried peel increased within 5 days of fermentation, and decreased until 11 days of fermentation. Total acidity increased after 3 days of fermentation then decreased after 5 days of fermentation, but continued to increase slightly up to 12 days. Changes in alcohol content and amino acidity increased during fermentation. A sensoryevaluation of appearance, flavor, sourness, sweetness, bitterness, and overall acceptance of makgeolli with citron dried peel showed lower values than those of the control.

• Food Science and Preservation
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• v.21 no.4
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• pp.536-543
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• 2014

In this study, we examined the quality characteristics of oriental melon concentrate according to its content in the production of Makgeolli using uncooked rice. The results show that when more oriental melon concentrate was added to the Makgeolli and as the fermentation progressed, the sugar content of the Makgeolli increased. A slight increase was noted in all samples. The total acidity from the second day of fermentation did not show a significant difference according to the addition of 0.77~0.85% oriental melon concentrate. The pH of Makgeolli was slightly higher. The addition of more oriental melon concentrate after its decrease on the first day showed no significant difference in the pH. Reducing sugars in the Makgeolli slightly increase on the second day, after it rapidly decreased on the first day. The alcohol content increased as the fermentation progressed, and the Makgeolli with 9% (v/w) oriental melon concentrate added on the fourth day of its fermentation showed the highest alcohol content of 11.15%. Thus, it verified that as more oriental melon concentrate is added, the higher the alcohol content becomes. The acetaldehyde content of the alcoholic ingredients was low. The addition of and the increase in the oriental melon concentrate and the methanol were highest in the Makgeolli when 6% (v/w) oriental melon concentrate(199.08 ppm) was added. For the sensory characteristics, the Makgeolli with 6% (v/w) oriental melon concentrate showed the highest color, odor, taste and overall values of 3.60, 3.60, 2.80 and 3.60, respectively; but in general, it showed low values. The result showed that during the production of Makgeolli, oriental melon concentrate can be added, but a study on the use of a sweetener to improve the quality of the Makgeolli is desirable.

• Korean Journal of Microbiology
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• v.48 no.2
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• pp.147-155
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• 2012

To improve of the quality of Korea traditional wheat-rice wine (makgeolli) production, we used a rice fermentation starter (rice nuruk) made by inoculation of Rhizopus oryzae CCS01 which was isolated and selected from commercial nuruk. Amylase activity of a rice nuruk was 1.8-2.4 times higher than those of commercial nuruks. The best acceptability of wheat-rice wine in a sensory test was observed at 4 : 6 ratio of wheat-rice mash at experimental condition. During the fermentation period, pH of wheat-rice makgeolli made with a rice nuruk was higher compared to those made with commercial nuruks such as Sanseong, Jinju, and Songhak. Acidity of makgeolli mash was lower in case of using a rice nuruk and birx and alcohol production were higher compared to those of makgeolli mash using commercial nuruks. Highest alcohol production was observed at makgeolli mash using a rice nuruk and 12% of alcohol was produced at fermentation end. These results suggest that production of a new type of wheat-rice makgeolli using a rice nuruk was possible.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.29-34
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• 2013

The objective of this study was to manufacture three kinds of domestic sweet potato Makgeolli using a mixture design and an optimization technique. The effects of four different manufacture methods, such as simultaneous saccharification and fermentation (SSF) with or without malt and separate hydrolysis and fermentation (SHF) with or without malt were determined. The SSF methods of Makgeolli produced higher alcohol content than that of SHF methods. The sensory score was not influenced by different making methods. Fourteen experimental points were selected, and rice (10~50%), sweet potato (10~50%) and water (40~60%) were chosen as independent variables. The measured responses were sensory preference, total polyphenol content, and DPPH radical scavenging activities. The ratio of the optimum sweet potato Makgeolli mixture formulation was developed as 15.11 (rice): 44.89 (sweet potato): 40 (water) using the optimization technique. The desirability of the optimum mixture formulation was 0.839. Yellow sweet potato Makgeolli using the optimum mixture formulation produced higher soluble sugar content compared to others. Regular sweet potato Makgeolli produced higher pH. The purple sweet potato Makgeolli's total polyphenol content and DPPH radical scavenging activity were measured to be the highest at $771.91{\pm}1.42mg\;GAE/{\ell}$, $131.55{\pm}4.03%$.

• Food Science and Preservation
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• v.22 no.3
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• pp.377-384
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• 2015

This study examined the physicochemical quality characteristics of the oriental melon Makgeolli variant by addition of sucralose during its non-steamed fermentation process. The results showed a partial increase in initial sugar content in Makgeolli depending on the level of sucralose addition; and this slight increase in sugar content was exhibited in all intervals into which the sucralose was added during fermentation. The pH of Makgeolli did not exhibit significant changes according to the level of added sucralose until the fourth day of the fermentation process; and the total acidity of Makgeolli did not significantly change in accordance with the varied levels of added sucralose. Reducing sugar rapidly decreased in all intervals of the experiment during the first day of fermentation, and it was then increased slightly staring from the second day of the fermentation. Alcohol content in all experimental intervals was proportionally increased in accordance with the amount of added sucralose during the alcoholic fermentation process. The alcohol content was reached to the final alcohol contents of control (A) 11.27%, 0.001% (w/w) (B) 11.43%, 0.002% (w/w) (C) 11.80%, and 0.003% (w/w) (D) 12.23%. The levels of acetaldehyde, 1-propanol, isobutanol, and isoamyl alcohol in Makgeolli were all proportional to the level of the amount of sucralose added in the fermentation process. The organoleptic characteristics of Makgeolli was accorded with the level of the amount of sucralose. In the sensory evaluation, the experimental interval of 0.003% (w/w) (D) showed the highest scores of 3.30, 2.67, 3.17, and 3.20 in color, odor, taste and overall, respectively.