The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Production and Characteristics of Hongkuk-ju using Monascus anka

Monascus anka를 이용한 홍국주의 제조 및 특성

  • Bang, Byung-Ho (Dept. of Food and Nutrition Science, Eulji University) ;
  • Rhee, Moon-Soo (Korea Research Institute of Bioscience and Biotechnology) ;
  • Kim, Kwan-Pil (Lotte Confectionery Co., Ltd.) ;
  • Lee, Ki-Won (Dept. of Microbial Engineering, Konkuk University) ;
  • Yi, Dong-Heui (Dept. of Microbial Engineering, Konkuk University)
  • Received : 2013.01.24
  • Accepted : 2013.02.25
  • Published : 2013.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

To reproduce the brewing process of Hongkuk-ju and to identify the functional properties of it, Hongkuk-ju was brewed using different additions of Hongkuk (100%, 90%, 70%, 50%) and Nuruk (0%, 10%, 30%, 50%). The quality elements, including pH, total acidity, reducing sugar content, alcohol content and pigments (yellow, red, monacolin K and citrinin), were measured. The pH values of Hongkuk-ju showed a slight difference (pH 4.08~4.58) right after the $1^{st}$ stage mash; further, the pH on all groups (H1, H2, H3 and H4) in the terminal of the $2^{nd}$ stage mash (9 days in fermentation) were similar, ranging approximately at pH 3.70. The total acidity change did not show a difference directly the $1^{st}$ stage mash (nearby 0.2 %); however, it began to show a slight difference at the terminal of the $2^{nd}$ stage mash between the range of 0.69~0.76%. The residual reducing sugar of the content was decreased with the increased Nuruk content. The alcohol concentrations of the treatment brew with Nuruk ranging from 12.3% to 13.7% were higher than Hongkuk on its own. The yellow and red pigment contents of Hongkuk-ju ranged from 7.2~8.8 O.D. units (yellow pigment) and from 4.4~5.1 O.D. units (red pigment). The production of monacolin K and citrinin was the highest (9.48 mg/kg and 10.14 mg/kg) when the treatment solely brewed Hongkuk. The concentration of Nuruk and the preparation of the seed mash from it were critical factors compared to the treatment of rice in brewing Hongkuk-ju.

Keywords

References

  1. Babitha S, Soccol CR, Pandey A. 2007. A solid-state fermentation for the production of Monascus pigment from jackfruit seed. Bioresource Technology 98:1554-1560 https://doi.org/10.1016/j.biortech.2006.06.005
  2. Baek SY, Kim JY, Choi JH, Choi JS, Shoi HS, Ueong ST, Yeo SH. 2012. Assessment of the quality characteristics of mixedgrain Nuruk made with different fungal strains. J East Asian Soc Dietary Life 22:103-108
  3. Bang BH, Rhee MS, Kim KP, Lee KW, Yi DH. 2012. Hongkuk production and the characteristics of Hongkuk made from Monascus anka. Korean J Food & Nutr 25:1055-1060 https://doi.org/10.9799/ksfan.2012.25.4.1055
  4. Bautista-Orti'n AB, Ferna'ndez-Ferna'ndez JI, Lo'pez-Roca JM, Go'mez-Plaza E. 2007. Effects of enolgical practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics. Journal of Food Composition and Analysis 20:546-552 https://doi.org/10.1016/j.jfca.2007.04.008
  5. Hajjaj H, Klaebe A, Loret MO, Goma G, Blanc PJ, Francois J. 1999. Biosynthetic pathway of citrinin in the filamentous fungus Monascus ruber as revealed by 13C nuclear magnetic resonance. Appl Environ Microbiol 65:311-314
  6. Kim IH, Park WS, Koo YJ. 1996. Comparsion of fermentation characteristics of Korean traditional alcoholic beverage with different input step and treatment of rice and Nuruk (Koreanstyle bran koji). Korean J Dietary Culture 11:339-348
  7. Koizmi T, Kakuda T, Suzuki M. 1998. Alcoholic beverage. p 156. Gandamsa, Japan
  8. Kwak EJ, Lee HM, Lim SI. 2004. Screen and identification of Monascus strain producing monacolin K. J Korean Soc Food Sci Nutr 33:164-169 https://doi.org/10.3746/jkfn.2004.33.1.164
  9. Lee DH, Kim JH, Lee JS. 2009. Effect of pears on the quality and physiological functionality of Makgeoly. Korean J Food & Nutr 22:606-611
  10. Li YG, Zhang F, Wang ZT, Hua ZB. 2004. Identification and chemical profiling of monocolins in red yeast rice using high-performance liquid chromatography with photodiode array detector and mass spectrometry. J Pharm Biomed Anal 35:1101-1112 https://doi.org/10.1016/j.jpba.2004.04.004
  11. Nan-Wei S, Yii-Lih L, Min-Hsiung L, Chen-Ying H. 2005. Ankaflavin from Monascus-fermented red rice exhibits selective cytotoxic effect and induces cell death on Hep G2 cells. J Agric Food Chem 53:1949-1954 https://doi.org/10.1021/jf048310e
  12. Nelson N. 1944. A photometric adaptation of the Somogy method for the determination of glucose. J Biochem 153:375-380
  13. Park IB, Park BS, Jung ST. 2003. Brewing and functional characteristics of Hongkuk Ju prepared with various Hongkuks. Korean J Food Sci Technol 35:943-950
  14. Shin KR, Kim BC, Yang JY, Kim YD. 1999. Characterization of Yakju prepared with yeasts from fruits. 2. Quality characteristics of Yakju during fermentation. J Korean Soc Food Sci Nutr 28:801-804
  15. So MH, Lee YS, Noh WS. 1999. Improvement in the quality of Takju by a modified Nuruk. Korean J Food & Nutr 12:427-432
  16. 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
  17. Toshihiro A, Harukuni T, Ken y, Motohiko U, Ayaka K, Naoyuki S, Takashi S, Nobukazu T, Hoyoku N. 2005. Azaphilones, furanoisophthalides and amino acids from the extracts of Monascus pilosus-fermented rice (red-mold rice) and their chemopreventive effects. J Agric Food Chem 53:562-565 https://doi.org/10.1021/jf040199p
  18. Wang SL, Yen YH, Tsiao WJ, Chang WT, Wang CL. 2002. Production of antimicrobial compounds by Monascus purpureus CCRC31499 using shrimp and crab shell powder as a carbon source. Enzyme Micro Technol 31:337-344 https://doi.org/10.1016/S0141-0229(02)00135-7
  19. Wei W, Lia C, Wang Y, Su Y, Zhu J, Kritchevsky D. 2003. Hypolipidemic and anti-atherogenic effects of long-term cholstin (Monascus purpureus-fermented rice, red yeast rice) in cholesterol fed rabbits. J Nutr Biochem 14:314-318 https://doi.org/10.1016/S0955-2863(03)00051-2
  20. Wong HC, Bau YS. 1997. Pigmentation and antibacterial activity of fast neutron and X-ray-induced strains of Monascus purpureus Went. Plant Physiol 60:578-581
  21. 식품의약품안전청. 2005. 제2005-25호 건강기능식품의 기준 및 규격

Cited by

  1. Development of New Edible Pigments using Monascus spp. vol.32, pp.1, 2013, https://doi.org/10.9799/ksfan.2019.32.1.041