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

Abstract

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.

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