Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics during Storage of Rice Makgeolli Added with Cheonnyuncho Fermentative Extract

천년초 발효액을 첨가한 쌀 막걸리의 저장 중 품질 특성

  • Jung, Bok-Mi (Division of Food and Nutrition, Chonnam National University) ;
  • Shin, Tai-Sun (Division of Food and Nutrition, Chonnam National University) ;
  • Kim, Hyung-Rak (Dept. of Food Science and Nutrition, Pukyong National University)
  • 정복미 (전남대학교 식품영양과학부) ;
  • 신태선 (전남대학교 식품영양과학부) ;
  • 김형락 (부경대학교 식품영양학과)
  • Received : 2013.08.07
  • Accepted : 2013.10.29
  • Published : 2013.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

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.

Keywords

References

  1. Bae SJ. 2010. Traditional wellbeing Makgeolli. Hanam publishing Co.
  2. Bae IY, Woo JM, Yoon EJ, Kim JS, Lee HG, Yang CB. 2002. The development of Korean traditional wine using the fruits of Opuntia ficus-indica var. saboten - characteristics. J Korean Soc Agric Chem Biotechnol 45(2): 59-65
  3. Cho IK, Jin SW, Kim YD. 2009. Analysis of components in the parts of Opuntia ficusindica from Shinan Korea. Korean J Food Preserv 16: 742-746
  4. Cho JC, Lee SJ, Kang BN. 2013. Quality characteristics of Takju with Seokim. The Korean J Culinary Research. 19(1): 244-251
  5. Choi GL, Kim HJ, Kim HJ, Kim HR, Kim DH, Ahn JS, Son YG, Song IH. 2012. Changes of organic acids in Takju during storage conditions. J FD Hyg Safety 27: 127-132 https://doi.org/10.13103/JFHS.2012.27.2.127
  6. Choi HJ, Park SC, Hong TH. 2005. Anti-tumor activity of fermented lipid Oputia humifusa in cervical cancer cells and its chemical composition. Korean J Soc Food Sci Nutri 34: 1525-1530 https://doi.org/10.3746/jkfn.2005.34.10.1525
  7. Choi JH. 2010. Structural analysis and immuno-stimulating characteristics of Opuntia humifusa. MS Thesis, Kyonggi Uni. Seoul. Korea
  8. Choi JW, Lee CK, Moon YI, Park HJ, Han YN. 2002. Biological activities of the extractsfrom fruit and stem of prickly pear (Opuntia ficus-indica var. saboten) III. Effects on subactue alcoholic hyperlipidemia in rats. Kor J Pharmacohn, 33(3): 238-24
  9. Gottschalk G. 1986. Bacterial metabolism. 2nd ed. Springer-Verlag, New York, USA, pp 210-214
  10. Han EH. 1997. Quality characteristics in mash of Takju prepared by using different Nuruk during fermentation. Korean J Food Sci Technol 29: 555-562
  11. Han EH, Lee TS, Noh BS, Lee DS. 1997. Volatile flavor components in mash of Takju prepared by using different nuruks. Korean J Food Sci Technol. 29: 563-570
  12. Im CY, Jeong ST, Choi HS, Choi JH, Yeo SH, Kang WW. 2012. Characteristics of Gammakgeolli added with processed forms of persimmon. Korean J Food Preserv 19: 159-166 https://doi.org/10.11002/kjfp.2012.19.1.159
  13. Jeon MH, Lee WJ. 2011. Characteristics of blueberry added Makgeolli. J Korean Soc Food Sci Nutr 40: 444-449 https://doi.org/10.3746/jkfn.2011.40.3.444
  14. Jeong JW, Park KJ, Kim MH, Kim DS. 2006. Quality characteristics of takju fermentation by addition of chestnut peel powder. Korean J Food Preserv 13(3): 329-336
  15. Ji YJ, Chung HJ. 2012 Changes in quality characteristics of Makgeolli during storage time. Korean J Food Culture 27: 383-390 https://doi.org/10.7318/KJFC/2012.27.4.383
  16. Jung BM, Shin MO, Kim HR. 2012. The effects of antimicrobial, antioxidant, and anticancer properties of Opuntia humifusa stems. J Korean Soc Food Sci Nutr 41: 20-25 https://doi.org/10.3746/jkfn.2012.41.1.020
  17. Jung BM, Han KA, Shin TS. 2011. Food components of different parts of Cheonnyuncho (Opuntia humifusa) harvested from Yeosu, Jeonnam in Korea. J Korean Soc Food Sci Nutr 40: 1271-1278 https://doi.org/10.3746/jkfn.2011.40.9.1271
  18. Kim AR, Lee SY, Kim KB, Song EJ, Kim JH, Kim MJ, Ji KW, Ahn IS, Ahn DH 2008. Effect of Glycyrrhiza uralensis on shelf-life and quality of Takju. Korean J Food Sci. Technol. 40(2): 194-200
  19. Kim GW, Lee JH, Lee SA, Shim JY. 2012. Brewing characteristics of grape-Makgeolli Food Engineering Progress. 16: 263-269
  20. Kim KM, Jung WJ, Shin JH, Kang MJ, Sung NJ. 2011. Preparation and quality characteristics of Makgeolli made with black garlic extract and Sulgidduk. J Korean Soc Food Sci Nutr 40: 759-766 https://doi.org/10.3746/jkfn.2011.40.5.759
  21. Kim MG. 2007. Physicochemical characteristics of jeung-pyun by different addition ratios of prickly pear powder during storage. Master thesis. The Sung-Shin University of Korea
  22. Kim JH, Lee SH, Kim NM, Choi SY, Yoo JY, Lee JS. 2000. Manufacture and physiological functionality of Korean traditional liquor by using Dandelion(Tarax-acum platycarpum). Kor J Appl Microbiol Biotechnol 28(6): 367-371
  23. Kim JS, Kwak EJ, Lee YS. 2006. Effect on the quality characteristics of Korean traditional wines with the addition of rosemary(Rosmarinus officinalis L.). Korean J Food Cookery Sci 22(6): 914-922
  24. Kim JY, Sung KW, Bae HW, Yi YH. 2007. pH, acidity, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of puffed rice powder added Takju during fermentation. Korean J Food Sci Technol. 39(3): 266-271
  25. Kim SD, Kim MH, Han SS. 2000. Preparation and quality of uncooked-colored wine using black rice. J Korean Soc Food Sci Nutr 29: 224-230
  26. Kim SY, Kim UK, Yoon SJ, Jo NJ, Jung SK, Kwon SH, Chang YH. 2011. Physicochemical and microbial properties of Korean traditional rice wine, Makgeolli, supplemented with cucumber during fermentation. J Korean Soc Food Sci Nutr 40: 223-228 https://doi.org/10.3746/jkfn.2011.40.2.223
  27. Kwon YH, Lee AR, Kim JH, Kim HR, Ahn BH. 2012. Changes of physicochemical properties and microbial during storage of commercial Makgeolli. Korean J Mycology 40: 210-214 https://doi.org/10.4489/KJM.2012.40.4.210
  28. Lee DH, Kim JH, Lee JS. 2009. Effect of pears on the quality and physiological functionality of Makgeolli. Korean J Food & Nutr. 22: 606-611
  29. Lee HG. 2004. Traditional folk wine of Korea. Hanyang University Press
  30. Lee H, Park CS, Choi JY. 2010. Quality characteristics of the mashes of Takju prepared using different yeasts. Korean J Food Sci Technol. 42: 56-62
  31. Lee J. 1982. Studies on the qualities of Takju with various koji strains. MS Thesis. Seoul Woman's Univ. Seoul, pp 10-30
  32. Lee KS, Kim MG, Lee KY. 2004. Antimicrobial effect of the extracts of Cactus Chounnyouncho (Opuntia humifusa) against food borne pathogens. J Korean Soc Food Sci Nutr 33(8): 1268-1272. https://doi.org/10.3746/jkfn.2004.33.8.1268
  33. Lee KS, Lee KY. 2010. Biological activity of phenol compound from a cactus cheonnyuncho (Opuntia humifusa) in Korea. J Korean Soc Food Sci Nutr 39: 1132-1136 https://doi.org/10.3746/jkfn.2010.39.8.1132
  34. Lee KS, Oh CS, Lee KY. 2005. Antioxidative effect of the fractions extracted from a Cactus Chounyouncho (Opuntia Humifusa). J Korean Soc Food Sci Nutr 37(3): 474-47
  35. Lee MY, Sung SY, Kang HK, Byun HS, Jung SM, Song JH, Lee JS. 2010. Quality characteristics and physiological functionality of traditional rice wines in Chungnam provinces of Korea. Kor J Microbiol Biotechnol 38: 177-182
  36. Lee SB, Ko GH, Yang JY, Oh SH. 2001. Food fermentation. Hyoil Publishing Co., Seoul, Korea. pp 217-218
  37. Lee TS, Choi JY. 1998. Volatile flavor components in Takju fermented with mashed glutinous rice and barley rice. Korean J Food Sci Technol 30: 638-643
  38. Lee TS, Han EH. 2000. Volatile flavor components in Takju prepared by using Rhizopus aponicus nuruks. Korean J Food Sci Technol 32: 691-698
  39. Min JH, Baek SY, Lee JS, Kim HK. 2011. Changes of yeasts and bacterial flora during the Korean traditional Makgeolli. Korean J Mycology 39: 151-153 https://doi.org/10.4489/KJM.2010.39.2.151
  40. Mok CK, Lee JY, Chang HG. 1997. Quality changes of non-sterilized Yakju during storage and its shelf-life estimation. Food Eng Prog 1: 192-197
  41. Park CW, Jang SY, Park EJ, Yeo SH, Kim OK, Jeong YJ. 2011. Comparison of the quality characteristics of commercial Makgeolli type in South Korea. Korean J Food Preserv 18: 884-890 https://doi.org/10.11002/kjfp.2011.18.6.884
  42. Park MK, Lee YJ, Kang ES. 2005. Hepato protective effect of Cheonnyuncho(Opuntia humifusa) extract in rats treated carbon tetrachloride. Korean J Food Sci Technol 37: 822-826
  43. Park SS, Yoon JA, Kim JJ. 2010. Quality properties of Takju(rice wine) added with kidney bean. J East Asian Soc Dietary Life 20: 575-581
  44. Park SS, Kim JJ, Yoon JA, Lee JH, Jung BO, Chung SJ 2011. Preparation and quality characteristics of Takju (rice wine) with Opuntiaficus-indica var., saboten and chito-oligosaccharide. J Chitin Chitosan 16(3): 164-169
  45. Seo DS, Kim JH, Ahn BH, Lee JS. 2008. Characterization of anti-dementia, cadiovascular and antioxidant functionalities in Korean traditional alcoholic beverages. Kor J Microbiol Biotechnol 36(4): 320-325
  46. Seo MY, Lee JK, Ahn BH, Cha SK. 2005. The changes of microflora during the fermentation of Takju and Yakju. Kor J Food Sci Technol 37: 61-66
  47. Shin JU, Joo MJ, Lee YC, Moon YI, Kim DH. 2002. Antidiabetic activity opuntia ficus-indica var. sabotan on db/db mice. Kor J Pharmacogn 33(4): 332-33
  48. Song JC, Park HJ. 2003. Takju brewing using the uncooked germed brown rice at second stage mash. J Korean Soc Food Sci Nutr 32: 847-854 https://doi.org/10.3746/jkfn.2003.32.6.847
  49. Yang HS, Eun JB. 2011. Fermentation and sensory characteristics of Korean traditional fermented liquor(Makgeolli) added with citron(Citrus junos SIEB ex TANAKA) juice. Korean J Food Sci Technol 43: 438-445 https://doi.org/10.9721/KJFST.2011.43.4.438
  50. Yoo HN, Chung CH. 2011. Fermentation characteristics of Takju prepared with lotus leaf. Korean J Food Cookery Sci.. 27(5): 577-587 https://doi.org/10.9724/kfcs.2011.27.5.577
  51. Yoon JA, Hahm SW, Park JE, Son YS. 2009. Total polyphenol and flavonoid of fruit extract of Opuntia humifusa and its inhibitory effect on the growth of MCF-7 human breast cancer cells. J Korean Soc Food Sci Nutr 38: 1679-1684 https://doi.org/10.3746/jkfn.2009.38.12.1679

Cited by

  1. Physicochemical Properties of Korean Non-sterilized Commercial Makgeolli vol.25, pp.3, 2014, https://doi.org/10.7856/kjcls.2014.25.3.363
  2. Characteristics of Organic Acid of Makgeolli by Yeast Strains Type vol.32, pp.1, 2016, https://doi.org/10.9724/kfcs.2016.32.1.44
  3. Functional component analysis and physical property of Cheonnyuncho (Opuntia humifusa) powder vol.22, pp.6, 2015, https://doi.org/10.11002/kjfp.2015.22.6.838
  4. Effect of the addition of protein and lipid on the quality characteristics of Yakju vol.22, pp.3, 2015, https://doi.org/10.11002/kjfp.2015.22.3.361
  5. 상황버섯국과 생강국으로 제조한 탁주, 약주, 증류주의 품질 특성 vol.21, pp.6, 2013, https://doi.org/10.20878/cshr.2015.21.6.009
  6. 으뜸도라지 막걸리의 저장기간별 품질특성 및 항산화활성 vol.33, pp.2, 2018, https://doi.org/10.7318/kjfc/2018.33.2.133