• Food Science and Preservation
• /
• v.19 no.1
• /
• pp.144-152
• /
• 2012

The temperature changes and quality characteristics of $Makgeolli$ produced using rice treated with $Gaeryang-Nuruk$ (commercial improved $Nuruk$) extract were investigated. During fermentation, the treated rice maintained a lower temperature than the control and then rose after the fifth mashing day. For all the treatments, the numbers of yeast, LAB and AAB colonies increased on the second mashing day, and then gradually decreased. As the fermentation proceeded, the pH gradually increased from the third mashing day, and eventually became higher than that on the initial mashing day. The total acid contents increased on the first mashing day, but as the fermentation progressed, they showed little change. The amino acidity and soluble solid contents during overall fermentation and reducing-sugar contents was reduced until the first mashing day, and increased from the day after. As for the alcohol content, that of the control was 6.87% on the first mashing day, and then gradually increased, nuruk-extract-treated rice began with 9~10% alcohol content and then increased as the fermentation proceeded. Among the organic acid contents, lactate was the main material. In the sensory evaluation, the 24 h-, 48 h- and 72 h- treated rice samples showed somewhat good response.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.10
• /
• pp.1216-1224
• /
• 2017

Acetic acid bacteria strains were isolated from commercial natural vinegar. Ten isolated strains were identified using 16S rRNA gene sequencing data after evaluating the ethanol- and sulfur-tolerance. Eight of the strains isolated were identified as Acetobacter pasteurianus. A. pasteurianus JAC002, JAC005, and JAC008 strains, which showed a high ethanol tolerance, were selected for making "Makgeolli seed-vinegar". Rice wine vinegars were manufactured with the selected strains through fermentation, and their physicochemical properties and antimicrobial activities were evaluated. A. pasteurianus JAC002 strain showed the highest oxidation ability to acetic acid from ethanol on the twentieth day of fermentation, resulting in 4.21% total acidity, 3,791.77 mg% acetic acid content, and 2,931.78 mg% ethanol consumption content. Rice wine vinegar manufactured with the A. pasteurianus JAC002 strain showed increased antimicrobial activities against Staphylococcus aureus (KACC1927) and Escherichia coli (KACC10115). As a result, A. pasteurianus JAC002 strain was found to be the most suitable strain for "Makgeolli seed-vinegar".

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.6
• /
• pp.877-881
• /
• 2011

This study was investigated the quality characteristics of Makgeolli containing different types of Nuruk grain inoculated with A. oryzae N041. In an analysis of the quality characteristics of four types of Nuruk grain, mung beans Nuruk grain had higher acidity, amino acidity and saccharogenic power than rice Nuruk grain. In an analysis of four types of brewed Nuruk grain, mung beans Nuruk grain had the highest sugar and reducing sugar contents. On the other hand, mung beans Nuruk grain had the lowest alcohol content. Citric acid, malic acid and succinic acid have been identified as the major organic acids in Makgeolli. The amounts of organic acids were 1,748.5 mg% in rice Nuruk grain, 1,553.9 mg% in mung beans Nuruk grain, 1,003.2 mg% in barley Nuruk grain and 940.8 mg% in adlay Nuruk grain. In particular, Makgeolli brewed with mung beans Nuruk grain had the highest content of the organic acids, which is expected to deepen its flavor.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.6
• /
• pp.799-809
• /
• 2013

This study was performed to determine the optimal composition of a makgeolli administered nuruk, water and Asparagus cochinchinensis. The experiment was designed base on BBD (box-behnken design), and an evaluation was carried out by means of RSM (response surface methodology), which included 15 experimental points with 3 replicates for the three independent variables nuruk, water and Asparagus cochinchinensis. The nuruk levels were tested in a range of 10~30 g, the water levels in a range 120~180% and Asparagus cochinchinensis was tested within a range of 2~6% by the weight of cooked-rice. Using the F-test, brix and appearance were expressed as a linear model, whereas the pH, acidity, DPPH radical scavenging, L-value, savory taste, taste, fresh aroma, after swallow and overall acceptability were expressed as a quadratic model. Increased amount of Asparagus cochinchinensis led to the reduction of the sensory scores for appearance, flavor, taste, texture and overall quality. The optimum formulation by numerical and graphical method were similar: nuruk 24.50 g, water 174.95% and Asparagus cochinchinensis 2.40%.

• Fisheries and Aquatic Sciences
• /
• v.16 no.4
• /
• pp.279-283
• /
• 2013

We tested the effects of various distillers dried grains (DDGs) in a formulated diet on growth and body composition of juvenile sea cucumber Apostichopus japonicus. DDG is a solid residue obtained by filtering an aqueous mixture of fermented rice with Aspergillus oryzae and yeasts. Six isonitrogenous and isocaloric diets (DDG0, DDG-G, DDG-C, DDG-K, DDG-W, and DDG-P) were formulated to contain 20% DDG obtained from different Makgeolli factories. Juvenile sea cucumber (average weight, $2.1{\pm}0.02$ g) were randomly distributed in eighteen 50-L rectangular plastic tanks (40 L of water each) in a seawater flow-through system at a density of 50 juveniles/tank. Three replicate groups of sea cucumber were fed each of the six experimental diets at a feeding rate of 5% body weight per day for 22 weeks. At the end of the feeding experiment, survival and weight gain of the juvenile sea cucumber were not affected by the type of dietary DDG (P > 0.05), and the proximate and amino acid compositions of the whole body were not affected by dietary DDG diets (P > 0.05). These results indicate that rice-based DDG is a potential dietary ingredient that could be used at dietary concentrations of up to 20% for growth of juvenile sea cucumber.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.4
• /
• pp.565-572
• /
• 2016

This study was conducted to evaluate the quality of barley (Huinchalssalbori) and domestic wheats (Keumkangmil, Baegjoongmil, Jogyeongmil). The pH and total acidity of mixed Makgeolli were 4.04~4.12% and 0.94~1.06%, respectively. The total acidity, sugar and alcohol contents of Makgeolli, but not pH, varied significantly by wheat cultivar (p<0.05). In terms of color values, the L-value of Baegjoongmil, a-value and b-value of Keumkangmil were highest. The reducing sugar contents was approximately 5.65~7.85 mg/mL, and those of Jogyeongmil and imported wheat were approximately 5.70 mg/mL lower. The yeast cell numbers did not differ significantly, with the exception of in the rice Makgeolli (p<0.05). Among the organic acids (citric, malic, pyruvic and lactic acids) in Makgeolli, citric acid was present at the highest concentration. Regarding the sensory characteristics of Makgeolli mixed with barley and wheat, taste and overall acceptability were highest in Baegjoongmil, and appearance and flavor were highest in Keumkangmil. The rice Makgeolli showed the lowest sensory values, with the exception of appearance. The results of this study suggest that mixing Makgeolli with barley and wheat is an expected to replace the wheat materials in the domestic wheat to be imported.

• The Korean Journal of Mycology
• /
• v.41 no.4
• /
• pp.255-260
• /
• 2013

In order to develop new valuable pear marc nuruk and further, reduce environmental pollution by pear marc from pear juice processing, we prepared pear marc nuruk by incubation of Aspergillus oryzae into pear marc containing 50% of moisture at $30^{\circ}C$ for 7 days. ${\alpha}$-Amylase and glucoamylase activities of the pear marc nuruk were 320.2 IU and 442.8 IU, respectively and its acidic protease activity was showed 142.6 IU. After brewed makgeolli by using the pear marc nuruk, cooked rice and Saccharmyces cerevisiae, its physicochemical characteristics was investigated. Ethanol content of pear marc nuruk-makgeolli was 6.8% after fermentation at $25^{\circ}C$ for 10 days and also pear marc makgeolli showed 45.6% of antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity. In conclusion, pear marc nuruk had high amylase activity and pear marc-makgeolli had also good fermentation characteristics and antihypertensive ACE inhibitory activity. Therefore, it has the potential to become a new nuruk for brewing makgeolli.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.4
• /
• pp.719-727
• /
• 2017

The objective of this study was to investigate the effect of alcohol content in Makgeolli made with Chinese matrimony vine (M-CMV) on the sensory profile and consumer acceptability. The M-CMVs were prepared with 6, 7, 8, and 9% alcohol content. Descriptive analysis of M-CMV was performed with six trained panelists. Thirteen attributes were generated and their intensities were alcohol content dependent. The consumer acceptance test was conducted with 57 consumers. M-CMV samples with 7% alcohol had the highest acceptance rate (5.8) followed by 6% M-CMV (5.6). Commercial rice Makgeolli (CRM) had the lowest consumer acceptance. Consumers were divided into two groups by clustering analysis. The majority of consumers (n=38) preferred M-CMV and did not like the commercial sample. Only 19 consumers indicated high acceptance ratings for CRM. However, these consumers also preferred 6 and 7% M-CMV. Partial least-squares regression analysis revealed moderate attribute intensities were related to greater consumer acceptability. The optimal alcohol content for the greatest consumer acceptance predicted by linear regression was 6.7%.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.4
• /
• pp.505-511
• /
• 2013

To investigate the potential use of makgeolli by-products as cosmetic materials, their phenolic and kojic acid contents, antioxidant activity, whitening effect, and anti-wrinkle activity were evaluated. Extracts were obtained with five different solvents (containing 0, 25, 50, 75, and 100% ethanol) from nuruk lees (NL), rice lees (RL), raw makgeolli (RM), and commercial makgeolli (CM) at 20 and $50^{\circ}C$. NL and CM extracts prepared with 75% ethanol had the highest phenolic contents (13.26 and 16.66 mg gallic acid equivalents/g, respectively) at 20 and $50^{\circ}C$, respectively. The highest kojic acid content was found in NL extracts with 0% ethanol at $20^{\circ}C$, while kojic acid was not detected in extracts prepared at $50^{\circ}C$. NL and RL extracts at $20^{\circ}C$ showed significant antioxidant activity. Whitening effects, determined by tyrosinase inhibitory activity, were highest for the NL extract prepared with 75% ethanol at $50^{\circ}C$. Noticeable anti-wrinkling effects, estimated by elastase inhibition activity, were also found in NL and RL extracts. These results suggest that makgeolli by-products could be valuable cosmetic materials with antioxidant, whitening, and anti-wrinkle activities.

• Korean Journal of Food Science and Technology
• /
• v.47 no.3
• /
• pp.328-335
• /
• 2015

The objective of this study was to evaluate the quality characteristics of the Korean rice wine, makgeolli, supplemented with omija berries (Schizandra chinensis Baillon) during the fermentation. The changes in pH, total acidity and contents of ethanol, amino acid, total soluble solids, reducing sugar, and total sugar after the completion of fermentation were determined. In comparison with control, omija-supplemented makgeolli showed significantly lower pH (3.46), lower contents of alcohol (17.2%), amino acids (1.85 g/L), and total sugar (17.5 g/L), and higher acidity (12.8 g/L). Moreover, supplementation with omija resulted in significantly higher antioxidant capacity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activities, superoxide dismutase-like activity and reducing power, and higher levels of total polyphenol and flavonoid. Sensory evaluation revealed no significant difference on the overall acceptance, although better appearance and refreshing taste of omija-supplemented makgeolli were observed. Our results indicate that omija represents an effective natural additive for enhancing the biological activities of makgeolli.