• Title, Summary, Keyword: Makgeolli

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Quality Characteristics during Storage of Rice Makgeolli Added with Cheonnyuncho Fermentative Extract (천년초 발효액을 첨가한 쌀 막걸리의 저장 중 품질 특성)

  • Jung, Bok-Mi;Shin, Tai-Sun;Kim, Hyung-Rak
    • Korean journal of food and cookery science
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    • v.29 no.6
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    • pp.679-690
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    • 2013
  • This study was conducted to investigate the properties of rice makgeolli stored with different quantities of Cheonnyuncho fermentative extract (1%, 3%, 5%). Plain rice makgeolli(control)and cheonnyuncho-containing rice makgeolli(cheonnyuncho makgeolli) were stored and ripened for 0, 5, 10, 15 and 20 days at $5^{\circ}C$. The mineral contents of cheonnyuncho Makgeolli was higher than that of rice makgeolli. At the end of storage periods, the pH value of 1% cheonnyuncho makgeolli was higher than that of rice makgeolli. Of the major organic acids found in cheonnyuncho makgeolli (succinic, lactic, acetic, phosphoric, and malic), succinic acid had the highest concentration. Similarly, of all the free sugars, glucose was the most prominent. Before storage, hunter color L and b values were the highest in control followed by 1%, 3% and 5% cheonnyuncho makgeolli. At the end of storage period, color a value decreased in 1% cheonnyuncho makgeolli, whereas it increased in 3% and 5% cheonnyuncho makgeolli. The antioxidative effect of makgeolli was seen in 3% cheonnyuncho makgeolli. Total viable counts were the lowest in 3% cheonnyuncho makgeolli at the end of storage periods. A sensory evaluation test showed that the taste of cheonnyuncho-containing makgeolli was significantly better than that of control. From these results, we conclude that addition of cheonnyuncho fermentative extract at a concentration of 1-3% is suitable for the manufacturing of makgeolli products.

Physicochemical Characteristics and Ginsenosides Compositions of Makgeolli Added with Mountain Ginsengs (장뇌삼 첨가 탁주의 이화학적 특성 및 Ginsenosides 함량)

  • Choi, Kang Hyun;Sohn, Eun-Hwa;Kim, Sung Jun;Lee, Je-Hyuk;Jang, Ki-Hyo
    • Journal of the East Asian Society of Dietary Life
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    • v.23 no.4
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    • pp.437-443
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    • 2013
  • Rice wine (makgeolli) containing various amounts of mountain ginsengs (MG) are being prepared with nuruk and yeasts, and the physicochemical characteristics and contents of ginsenosides in MG-makgeolli were analyzed. Average particle size of MG powder is $29.1{\mu}m$. MG slice (20 g) or powder (0~20 g) and rice (3,000 g) were used for 12 days fermentation of makgeolli, makgeolli containing slice of MG (SW-makgeolli), makgeolli containing 2 g (PW1-makgeolli), 10 g (PW2- makgeolli), 20 g (PW3-makgeolli) of powder of MG, respectively. Soluble solids and pH levels show no differences between five kinds of makgeolli groups, whilst the presence of high amounts of MG (PW3-makgeolli) caused decreases in ethanol and acidity. Major free amino acids in MG-makgeolli are glutamic acid and arginine. Total contents of 14 ginsenosides are approximately 2.5 g/100 g of dried MG powder and major ginsenoside were ginsenosides Re, Rb1, Rb2, Rg1, Rc and Rf. During the propagation of makgeolli containing MG, the ginsenosides Rb1, Rb2, Rb3, and Rc decreased, whilst ginsenosides Rg3 and compound K increased highly. It indicates that ginsenosides in MG are metabolized to different forms of ginsenosides by brewing microorganisms.

Physicochemical Properties of Korean Non-sterilized Commercial Makgeolli (국내 시판 생막걸리의 이화학적 특성)

  • Kang, Ji-Eun;Choi, Han-Seok;Choi, Ji-Ho;Yeo, Soo-Hwan;Jeong, Seok-Tae
    • The Korean Journal of Community Living Science
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    • v.25 no.3
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    • pp.363-372
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    • 2014
  • This study was examined the quality characteristics of 20 types of non-sterilized commercial Makgeolli. These samples are classified according to firm size, enterprise Makgeolli(4 samples), prize-winning Makgeolli(6) and local Makgeolli(10). The alcohol contents of Makgeolli was determinded as follows: enterprise Makgeolli(6.18%), local Makgeolli(7.11%), and award-winning( 7.87%). Enterprise Makgeolli(0.24%) showed higher total acidity than award-winning and local Makgeolli(0.21%). In addition, pH levels were as follows: local Makgeolli(3.75), award-winning Makgeolli(3.77), and enterprise Makgeolli(4.09). Enterprise Makgeolli had the lowest sugar content. According to the sensory evaluation, three grades were identified based on balance and taste(5 points). The upper grade(more than 3 points) showed a higher pH, reducing sugar, higher aminoacidity, more soluble solids, and larger color differences than other grades. There were no significant differences in the level of acidity across the grades. The alcohol and volatile acid contents of the upper grade were lower than the middle(2.0-2.9 points) and lower(under 2.0 points) grades. Further research should provide a quality analysis of leavening agents and fermentation conditions, and a sensory evaluation.

Quality Characteristics of Chicken Emulsion Sausages with Different Levels of Makgeolli Lees Fiber

  • Park, Kwoan-Sik;Choi, Yun-Sang;Kim, Hack-Youn;Kim, Hyun-Wook;Song, Dong-Heon;Hwang, Ko-Eun;Choi, Seul-Gi;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.32 no.1
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    • pp.54-61
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    • 2012
  • Makgeolli lees is a by-product of the makgeolli brew processing. Makgeolli lees contains high levels of fibers, which can be separated and used to develop foods rich in dietary fibers. The purpose of this study was to determine the effect of makgeolli fibers (0-4%) on proximate composition, caloric content, pH, color, cooking yield, textural profile, and sensory characteristics of chicken-emulsion sausages. The moisture content of 1, 2, and 3% makgeolli lees fiber-amended product was higher than the control, while that of the 4% product was not. Total calorie estimates of makgeolli lees fiber-amended sausages were lower than the control, except for in the case of the 4% treatment. Moreover, chicken sausages supplemented with makgeolli lees fiber had higher cooking yields and improved textural properties. Chicken emulsion sausages prepared with makgeolli lees fiber had improved overall acceptability, and the best results of sensory characteristics were obtained for the emulsion sausages containing 2% makgeolli lees fiber.

Feasibility of Brewing Makgeolli Using Pichia anomala Y197-13, a Non-Saccharomyces cerevisiae

  • Kim, Hye Ryun;Kim, Jae-Ho;Bai, Dong-Hoon;Ahn, ByungHak
    • Journal of Microbiology and Biotechnology
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    • v.22 no.12
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    • pp.1749-1757
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    • 2012
  • Makgeolli is a traditional rice wine favored by the general public in Korea. This study investigated the fermentation and sensory characteristics of using wild yeast strains for brewing makgeolli. A non-Saccharomyces cerevisiae strain was isolated from nuruk and termed Y197-13. It showed 98% similarity to Pichia anomala and had an optimal growth temperature of $25^{\circ}C$. Makgeolli was manufactured using koji, jinju nuruk, and improved nuruk as fermentation agents. Y197-13 makgeolli brewed with koji had alcohol and solids contents of 11.1% and 13.9%, respectively. Sweet sensory characteristics were attributed to residual sugars in makgeolli with 6% alcohol. The makgeolli had a fresh sour taste and carbonated taste. Volatile component analysis showed the isoamyl alcohol, phenylethyl alcohol, isoamyl acetate, and fatty acid, including ethyl oleate and ethyl linoleate, relative peak area was higher in Y197-13 makgeolli than in makgeolli with Saccharomyces cerevisiae. These results suggest the wild yeast, Y197-13, as a candidate for brewing makgeolli.

Effect of Enteromorpha prolifera on Quality Characteristics and Antioxidants Activities of the Makgeolli (Korean Traditional Rice-Based Wine) (가시파래(Enteromorpha prolifera)가 첨가된 막걸리의 품질 특성 및 항산화 활성)

  • Kim, Ji Yoon;Jeon, Eun Bi;Choi, Man-Seok;Park, Shin Young
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.53 no.2
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    • pp.231-236
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    • 2020
  • The objective of the current study was to evaluate the quality characteristics (alcohol contents and antioxidant capacities) and sensory characteristics of the Korean traditional rice-based wine, Makgeolli supplemented with 5% and 10% Enteromorpha prolifera (Ep) during an 8-days cold storage at 4℃. The alcohol content in the unsupplemented Makgeolli (control) and Ep Makgeolli gradually increased from day 0 to day 8 (control, 2.05-8.03; 5% Ep, 2.15-9.03; 10% Ep, 3.15-10.07). The DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities was significantly higher in the 10% Ep Makgeolli (75.87%) than 5% Ep Makgeolli (57.34%) and control (21.91%). The ABTS [2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were also significantly higher in the 10% Ep Makgeolli (90.85%) than 5% Ep Makgeolli (75.94%) and control (47.21%). Makgeolli supplemented with 10% Ep had the highest color, smell, taste, and overall acceptance scores. The current study suggest that Makgeolli supplemented with 10% Ep could be potentially developed because of its high antioxidant properties and good consumer acceptance.

Detection of 1,4-Dihydroxy-2-Naphthoic Acid from Commercial Makgeolli Products

  • Eom, Ji-Eun;Kwon, Sang-Chul;Moon, Gi-Seong
    • Preventive Nutrition and Food Science
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    • v.17 no.1
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    • pp.83-86
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    • 2012
  • To support beneficial effects of makgeolli for human health, we investigated for the presence of 1,4-dihydroxy-2-naphthoic acid (DHNA), a bifidogenic growth stimulator (BGS), from commercial makgeolli products. Among eleven makgeolli products (A~K), four showed positive peaks for DHNA in high performance liquid chromatography analysis. Makgeolli product A in particular contained the highest concentration of DHNA (0.44 ppm), as confirmed by liquid chromatography-mass spectrometry. Furthermore, BGS activity of the makgeolli product A was higher than those of products in which DHNA was not detected. These results indicate that makgeolli can be a good source for DHNA and that DHNA-enriched makgeolli could be developed by modifying manufacturing procedures and controlling its microbiota.

Fermentative Characteristics and Antioxidant Activity of Aronia (Aronia melanocarpa) Makgeolli prepared with Ipguk cultured by Aspergillus awamori (Aspergillus awamori 입국으로 제조한 Aronia 막걸리의 발효특성 및 항산화 활성)

  • Lee, Kyung-Haeng;Yun, Ji-Sun;Hwang, Jong-Hyun
    • The Korean Journal of Food And Nutrition
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    • v.31 no.1
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    • pp.117-126
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    • 2018
  • Aronia makgeolli was manufactured using Asp. kawachi (AK) and Asp. awamori (AA) with tannase activity, and physicochemical properties were examined during the fermentation period. The pH was decreased during the fermentation period after the first day, while the acidity increased. Reducing sugars increased highly on the first day of fermentation, and then they gradually decreased as the fermentation period elapsed. On the 7th day of fermentation, it was in the range of 0.38~0.61%. The alcohol content gradually increased during the fermentation period and it ranged from 13.4~14.2 v/v% by the 7th day of fermentation, and the alcohol content of makgeolli added with Aronia was somewhat lower than that of makgeolli prepared without aronia. The L value increased as the fermentation period elapsed, and the L value of makgeolli added with aronia increased rapidly. The a value gradually decreased, while the b value gradually increased as the fermentation period elapsed. The content of total polyphenols increased during the fermentation period of AK makgeolli. However, the AA makgeolli was not significantly increased, as compared to the initial stage of fermentation, and it was lower than that of the AK makgeolli. The radical scavenging activity of the DPPH was higher in the makgeolli added with aronia, and the antioxidant activity of AA makgeolli was higher than that of AK makgeolli. In the sensory evaluation, in the AK makgeolli, the palatability deteriorated due to the bitter taste and the astringent taste derived from the aronia. However, in the AA makgeolli, astringent taste was very weak and the sensory quality was good.

A Survey of Drinking Habits and Health Perception of Makgeolli (인구통계학적 변인에 따른 막걸리 음용실태 및 건강관련 인식 조사)

  • Lee, Hyun-Sook;Kwak, Hee-Jung;Kim, Jae-Young;Cho, Woo-Kyoun;Kim, Soon-Mi
    • Journal of the Korean Society of Food Culture
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    • v.25 no.5
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    • pp.544-557
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    • 2010
  • This study was performed with Korean adults to investigate Makgeolli drinking behavior, preference, and perception about Makgeolli and health, as well as Makgeolli complaints and prices. A survey questionnaire was formulated to obtain information on demographic variables, drinking habits, and perceptions about Makgeolli's function, price, and complaints. The questionnaire was distributed to 468 adults living in the capital area. The results are as follows. Makgeolli (16.1%) was third preferred, following Soju (45.1%) and beer (30.7%), and no significant differences were observed by gender and income, but the preference for Makgeolli increased with increasing age (p<0.001). According to the survey, the largest reason both genders drank Makgeolli was that it tastes good. Men preferred Makgeolli for its health effects and cheap price, while women preferred it for the atmosphere while drinking it. Also, older people and those with higher incomes preferred drinking Makgeolli for its health effect rather than its good taste (p<0.001 for each). No significant difference was observed by gender for the question "Do you think that Makgeolli has a health-promoting effect?" Overall, 51% of the subjects gave positive answers and only 5.9% gave negative answers. Significantly, older people and those with a higher income had a higher rate of answering positively to this question. Belching (45.1%) and headache (29.9%) were the most common symptoms among the side effects of drinking Makgeolli. No significant difference was observed by gender or income, but older people had a higher rate of belching and fewer headaches than younger people (p<0.001). Women had a significantly higher rate of perceiving that Makgeolli was cheap than men. Age and income differences did not influence price perception. To the question "What is the ideal price for high quality Makgeolli", 32.1% answered that the present rate (1,000 won) was ideal, and 59.4% answered that a price between 1,000 and 2,000 won was ideal. These results indicate that the high preference for Makgeolli is due to its good taste and health effects. However, belching and headache caused by drinking Makgeolli were the most common complaints and, thus, must be solved. Some opinions indicated that Makgeolli must eliminate its low-quality image, but, according to this survey, most subjects answered that the ideal price of higher-quality Makgeolli should be increased slightly, which would cause price resistance.

Antimicrobal Activity of Sutellaria baicalensis·Coptidis rhizoma Extract on the Preservation of Makgeolli (황금·황련 추출물의 항균활성이 막걸리 저장성에 미치는 영향)

  • Park, Soon-Hi;Lee, Seul;Jin, Hyo-Sang
    • The Korean Journal of Food And Nutrition
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    • v.25 no.4
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    • pp.974-979
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    • 2012
  • This research was carried out to find herbal preservatives for Makgeolli, as Makgeolli loses its commercial value due to overproduced acidic materials. When Makgeolli was kept at $25^{\circ}C$ to find the changes in acidity, total microbial cell number, yeast cell number, and bacterial species variety, a sudden increase of acidity as well as the disappearance of yeast cells occurred at day 6, and Makgeolli was changed to complete off-flavor. Acetobacter pasteurianus is the main acidifier in Makgeolli and shows a synergy effect in acid formation when cultured in combination with Lactobacillus casei. Among 12 herbs, the ethanol extract of Sutellaria baicalensis showed antimicrobial activity against A. pasteurianus, whereas the ethanol extract of Coptidis rhizoma showed antimicrobial activity against L. casei. Makgeolli added with Sutellaria baicalensis extracts demonstrated a lower acidity than that with Coptidis rhizoma extracts, which indicates that the inhibition of an acetic acid former is more important than that of a lactic acid former in Makgeolli preservation. Sutellaria baicalensis extracts prolonged the shelf life of Makgeolli by 1~2 weeks at a minimal inhibitory concentration ($0.63mg/m{\ell}$) during storage at $10^{\circ}C$.