The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Manufacture and Quality Characteristics of Korean Traditional Gugija(Lycii fructus) Tagju

전통 구기자 탁주의 제조 및 품질 특성

  • Song, Jung-Hwa (Dept. of Life Science and Genetic Engineering, Paichai University) ;
  • Lee, Ji-Su (Dept. of Life Science and Genetic Engineering, Paichai University) ;
  • Lee, Eun-Na (Dept. of Life Science and Genetic Engineering, Paichai University) ;
  • Lee, Seung-Whan (UP System Co. Ltd, Geumsan Ginseng Wine Factory) ;
  • Kim, Jae-Ho (Korea Food Research Institute) ;
  • Lee, Jong-Soo (Dept. of Life Science and Genetic Engineering, Paichai University)
  • 송정화 (배재대학교 생명유전공학과) ;
  • 이지수 (배재대학교 생명유전공학과) ;
  • 이은나 (배재대학교 생명유전공학과) ;
  • 이승환 ((주)유피시스템 금산 인삼주공장) ;
  • 김재호 (한국식품연구원) ;
  • 이종수 (배재대학교 생명유전공학과)
  • Published : 2009.03.31
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Abstract

To develop a new traditional Gugija tagju, various koji were prepared using several starch sources along with Aspergillus awamori var. kawachi, and then their effects on the quality of the tagju were investigated. Ethanol contents(11.1${\sim}$13.8%) were not significantly different among the Gugija tagju made from the various types of koji, whereas the tagju made using non-glutinous rice koji had the best total acceptability. The addition of 1% Gugija extracts into the mash increased its total acceptability and anti-hypertensive angiotensin I-converting inhibitory activity, and the optimal fermentation period for brewing the Gugija tagju was 10 days.

Keywords

References

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