Effect of Pears on the Quality and Physiological Functionality of Makgeoly

배 첨가가 막걸리의 품질과 생리 기능성에 미치는 영향

  • Lee, Dae-Hyoung (Gyeonggi-do Agricultural Research and Extension Services) ;
  • Kim, Jae-Ho (Korea Food Research Institute) ;
  • Lee, Jong-Soo (Dept. of Life Science and Genetic Engineering, Paichai University)
  • 이대형 (경기도 농업기술원 원예연구과) ;
  • 김재호 (한국식품연구원) ;
  • 이종수 (배재대학교 생명유전공학과)
  • Published : 2009.12.31


This study was conducted to develop a high value pear Makgeoly that possessed the physiological functionality of pears and rice. To accomplish this, the effects of the addition of pears on the alcohol fermentation of Korean traditional rice wine, Makgeoly were investigated. The total acidity contents were unchanged for 9 days of fermentation after the addition of pear to the mash, however, it decreased by approximately 0.13% after 9 days. Additionally, the ethanol contents increased to 16.0% after 5 days of fermentation, after which they did not change significantly. The residual reducing sugar and free sugar content were decreased after 7 days and 5 days of fermentation, respectively. The total acceptability was the best in the Makgeoly that contained grated pear after 10 days of fermentation. Additionally, antihypertensive angiotensin Iconverting enzyme inhibitory activity was found to be greater than 80% in all pear Makgeoly, but the fibrinolytic activity, SOD-like activity and antioxidant activity were weakened. Based on these results, Makgeoly that was brewed by the addition of 20% grated pear into the fermented broth from fermentation at $20^{\circ}$ for 10 days has the potential to become a new functional Korean traditional Makgeoly with high acceptability and antihypertensive properties.


  1. Ahn BH. 1997. Research trends of yeast on traditional alcoholic beverages. Bioindustry New 10:3033-3035
  2. An BH, Chung KS, Park WS, Lee MK, Cha J, Sung KW. 1985. Scientific approaches on Korean traditional fermented foods; Studies on development of the starter cultures for traditional alcoholic beverages. pp.19-134. Annual Reports of Agriculture and Forest Administration
  3. Bae SM. 2006. Edible Everything can become Alcoholic Beverages. pp.9-109. Wogok Pub Co
  4. Blois MS. 1958. Antioxidant determination by the use of stable free radical. Nature 191:1199-1200 https://doi.org/10.1038/1911199a0
  5. Cushman DW, Cheung HS, Sabo EF, Ondetti MA. 1977. Design of potent competitive inhibitors of angiotensin-converting enzyme. Carboxylalkanoyl and mercaptoalkanoyl amino acids. Biochemistry 16:5484-5495 https://doi.org/10.1021/bi00644a014
  6. Ellman GI, Courtney KD, Andres V, Featherstone RM. 1961. A new and rapid colorimetric determination of acetylcholinesterase activity. Biochem Pharmacol 7:68-75 https://doi.org/10.1016/0006-2952(61)90145-9
  7. Han EH, Lee TS, Noh BS, Lee DS. 1997. Volatile flavor compounds in mash of Takju prepared by using different Nuruks. Korea J Food Sci Technol 29:563-570
  8. Han EH, Lee TS, Noh BS, Lee DS. 1997. Quality characteristics in mash of Takju prepared by using different Nuruk during fermentation. Korea J Food Sci Technol 29:555-562
  9. Haverkate F, Trass DW. 1974. Dose-response curves in the fibrin plate assay. Fibrinolytic activity of protease. Thromb Haemost 32:356-365
  10. Hwang IG, Woo KS, Kim TM , Kim DJ, Yang MH, Jeong HS. 2006. Change of physicochemical characteristics of Korean pear(Pyrus pyrifolia Nakai) juice with heat treatment conditions. Korea J Food Sci Technol 38:342-347
  11. Jang WK, Oh SB, Noh SJ, Kim DK. 1986. Studies on reemergence and development of Korean traditional alcoholic beverages. Annual Reports of Technical Service Institute, National Tax Service Administration 5th ed. pp.1-24. Seoul. Korea
  12. Kim HR, Jo SJ, Lee SJ, Ahn BH. 2008. Physicochemical and sensory characterization of a Korean traditional rice wine prepared from different ingredients. Korea J Food Sci Technol 40:551-557
  13. Kim HS, Hyun JS, Kim J, Ha HP, Yu TS. 1997. Enzymological characteristics and identification of useful fungi isolated from traditional Korean nuruk. Bioindustry New 10:3027-3032
  14. Kim JH, Lee DH, Chio SY, Lee JS. 2002. Characterization of physiological functionalities in Korean traditional liquors. Korean J Food Sci Technol 34:118-122
  15. Lee CH. 1993. History of Korea liquor. Bioindustry News 6:4058-4061
  16. Lee DH, Park WJ, Lee BC, Lee JC, Lee DH, Lee JS. 2005. Manufacture and physiological functionality of Korean traditional wine by using Gugija(Lycii fructus). Korean J Food Sci Technol 37:789-794
  17. Lee J. 1982. Studies on the qualities of Takju with various koji strains. MS. Thesis, Seoul Woman's Uni. Seoul. Korea
  18. Lee WK, Kim JR, Lee MW. 1987. Studies on the changes in free amino acids and organic acids of Takju prepared with different koji strains. Agri Chem and Biotech 30:323-327
  19. Marklund S, Marklund G. 1974 Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47:469-474 https://doi.org/10.1111/j.1432-1033.1974.tb03714.x
  20. No JD, Lee EN, Seo DS, Chun JP, Choi SY, Lee JS. 2008. Changes of angiotensin i-converting enzyme inhibitory activity, fibrinolytic activity and β-secretase inhibitory activity of red wine during fermentation and post-fermentation. Kor J Microbiol Biotechnol 36:291-298
  21. Park CS. Lee TS. 2002. Quality characteristics of Takju prepared by wheat flour Nuruks. Korean J Food Sci Technol 34:296-302
  22. So MH. 1991. Improvement in the quality of Takju by the combined use of Aspergillus kawachii and Aspergillus oryzae. Korea J Food & Nutr 4:115-124
  23. So MH, Lee YS, Han SH, Noh WS. 1999. Analysis of major flavor compounds in Takju mash brewed with a modified nuruk. Korean J Food & Nutr 12:421-426
  24. Technical Service Institute, National Tax Service Administration. 1997. Textbook of alcoholic beverage-making. Technical Service Institute, National Tax Service administration pp.39-46. Seoul. Korea
  25. Zhang YB, Bae MJ, An BJ, Choi HJ, Bae JH, Kim S, Choi C. 2003. Effect of antioxidant activity and change in quality of chemical composition and polyphenol compound during longterm storage. Korea J Food Sci Technol 35:115-120