• Food Science and Industry
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• v.43 no.4
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• pp.55-64
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• 2010

최근, 막걸리 소비가 증가하고 있으며, 환경변화에 부응하는 소비자 중심의 고품질 쌀 막걸리 개발을 통한 국 내외 시장진출이 가능한 상품화가 기대된다. 막걸리의 다양한 유형별 담금공정 확립과 주질 개선을 위해, 원료 쌀의 원산지 표시, 함량 표시, 효소제 사용의 다양화, 부원료 사용 방법 개발 및 향기성분 개선 등의 과학적 연구 개발이 요구된다. 또한 쌀 소비 촉진을 위한 100% 국내산 쌀을 이용에 지원 방안을 강구하고 밀가루에 익숙한 소비자의 기호도 개선, 다양한 첨가물의 사용 등 현실성 있는 유통 구조의 제도적 개선이 막걸리의 산업화에 크게 기여 할 수 있다. 막걸리는 제조공정이 까다롭고 다양한 미생물이 관여함으로 단순 기술관리에 어려움이 있는 실정으로 전통 문화의 계승발전 측면에서 장기적인 전문 인력양성이 막걸리 산업 활성화에 가장 필요한 요인으로 생각된다.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.583-591
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• 2012

Four kinds of makgeolli brewed with different proportions of rice and wheat flour were prepared to investigate the effects of the carbohydrates source on the storage properties, and to examine the chemical characteristics and BA (biogenic amine) contents in makgeolli stored over 30 days at 4, 10 and $20^{\circ}C$, respectively. The chemical properties and BA contents were sustained at a consistent level for those makgeolli stored at $4^{\circ}C$ over 30 days. The alcohol content was significantly higher for makgeolli brewed with higher proportions of rice (R) over wheat flour (WF) (R 100: WF 0, R 70: WF 30) when compared with those brewed with a high proportion of wheat flour (R 30: WF 70, R 0: WF 100), and increased with increasing storage temperature and duration. The free amino acid contents of makgeolli brewed with high proportion of rice were significantly lower under the same conditions. Among the 8 BAs examined, tyramine, putrescine, cadaverine and phenylethylamine were detected, while tyramine and putrescine were mainly detected. Histamine was not detected throughout storage. Makgeolli brewed with rice as the only carbohydrate source exhibited very low levels of total BA during 30 days of storing at $20^{\circ}C$. Total BA contents of R100, R70, R30, R0 were 178.6, 682.9, 1186.7 and 1150.4 mg/L, respectively. These results suggest that makgeolli brewed with relatively higher proportions of rice have better storage properties and are safer for consumption.

• Journal of Life Science
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• v.23 no.2
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• pp.282-289
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• 2013

This study was conducted to investigate the effect of Makgeolli and Makgeolli precipitate on hepatotoxity and the serum lipid content in rats. First, we investigated the effect of Makgeolli and ethanol on the progress of alcoholic fatty liver. The effect of Makgeolli precipitate on carbon tetrachloride ($CCl_4$)-induced hepatotoxicity in the rats was then studied. Indicators of the health status of the experimental period, the body weight gain in ethanol-treated group tended to be lower than those in the control and the Makgeolli-treated groups. The weight of the liver tissue decreased significantly following the administration of ethanol. However, this was not seen following the administration of Makgeolli. The activities of serum aspartate transaminase (AST) and alanine transaminase (ALT) were decreased in the Makgeolli group compared to the ethanol group. Serum cholesterol concentrations increased in the ethanol group, but decreased in the Makgeolli-treated group to an equal volume of the ethanol-treated group. The serum HDL-cholesterol content was significantly higher in the Makgeolli group than in the ethanol group. Analysis of the impact of the Makgeolli precipitate on toxicity induced by $CCl_4$ in the liver showed that the $CCl_4$ treatment significantly increased the activities of serum ALT and AST. However, the levels of cholesterol and triglyceride in serum were decreased. The $CCl_4$ treatment increased the activities of AST and ALT. However, the raw Makgeolli precipitate decreased their activities. Moreover, raw Makgeolli precipitate significantly reduced the $CCl_4$-induced elevation of serum lipids more than heated Makgeolli precipitate. These results suggest that raw Makgeolli precipitate may exert a protective effect against $CCl_4$-induced liver injury by preventing lipid peroxidation.

• Journal of Life Science
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• v.21 no.11
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• pp.1592-1598
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• 2011

Allium sativum, commonly known as garlic, is well known for its antibacterial, antioxidant, and hypotensive activities, as well as its antiaging bioactive properties. This study investigated the physicochemical properties and anti-allergic effects of garlic in order to develop a method to produce Makgeolli using garlic. Levels of total sugar, reducing sugar contents, total acid and amino acid contents of garlic Makgeolli were higher than those of the control (normal Makgeolli without garlic), and its alcohol content was 7.0%. Polyphenol contents, DPPH (1, 1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity and total thiosulfate contents of garlic Makgeolli were a bit higher than those of the control. The main organic acids of garlic Makgeolli were lactic, citric, malic, oxalic and succinic acids. Especially, lactic acid content was 16 fold higher than the control. According to MTT assay, garlic Makgeolli had no significant effect on the viability of human mast cells, and secretion of histamine was more effectively inhibited by garlic Makgeolli than by the control. Garlic Makgeolli was superior to the control in all results of sensory characteristics except in color. Therefore, the anti-oxidant activity and anti-allergic effect of garlic Makgeolli could improve the quality of Korean Makgeolli.

• Microbiology and Biotechnology Letters
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• v.40 no.4
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• pp.325-332
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• 2012

The goal of this study was to characterize the physicochemical properties, lactic acid bacteria and physiological functionality of Korean commercial Makgeolli. We collected 60 kinds of raw and pasteurized Makgeolli commercially available in Korea. Their physicochemical properties, lactic acid bacteria content and physiological functionalities were determined. In the commercial raw Makgeolli, ethanol and residual sugar content ranged from 3.6% to 9.6% and 0.20% to 4.52%, respectively. Furthermore, the raw Makgeolli contained 3.50 to 101.9 mg% of amino nitrogen. In the pasteurized Makgeolli, ethanol content ranged from 4.0% to 7.0% and their residual sugar content were 0.98% to 7.57%. The raw Makgeolli contained 2.0 $ent^3$~1.2 $ine^8$ CFU/mL of lactic acid bacteria. Among several functionalities, the antihypertensive angiotensin I-converting enzyme inhibitory activities of EDS-14 raw Makgeolli and PWR-12 pasteurized Makgeolli were very high, at 89.9% and 87.0% respectively. The other functionalities were seen to be below 30% or not detectable. The ${\beta}$-Glucan contents of the raw and pasteurized Makgeolli were noted as average, at 14.1% and 14.6%, respectively.

• Journal of the Korea Convergence Society
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• v.12 no.6
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• pp.197-203
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• 2021

In this study, to develop a higher value-added makgeolli, the Korean traditional rice wine were made of four kinds of raw material cereals (wheat flour, puffed rice, non-glutinous rice, and glutinous rice). To investigate the development potential of makgeolli as functional materials, their physicochemical characteristics, phenol, flavonoid, and vitamin contents, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radical scavenging activity were evaluated. Puffed rice makgeolli and non-glutinous rice makgeolli among four types of makgeolli were higher contents of alcohol (16-16.5%). Of four types of makgeolli, puffed rice makgeolli showed 5.2±0.06 mg GAE/mL, the highest level content of total phenol, and flavonoid contents of them were similarly high, with a level of 470-490 ㎍ QE/mL. Puffed rice makgeolli containing the highest level content of total phenol resulted in 81.5%, the highest activity of ABTS radical scavenging. These results suggest that puffed rice may be an effective raw material for makgeolli to be developed the antioxidant functional materials.

• The Journal of the Convergence on Culture Technology
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• v.6 no.4
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• pp.739-745
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• 2020

Makgeolli is a liquor that represents Korea and is made by mixing yeast and water with starch. Physicochemical Characteristics and Antioxidant activities of rice, nuruk, water and Fermentation time different to Makgeolli. Alcohol content was 6.76~14.56%, Reducing sugar content 1.17~1.68g/L and M5~M6 samples was higher 1.68g/L~2.43g/L. M1~M9 samples pH 3.56±0.02 and total acid 0.45~0.83%. Makgeolli total phenol content was average 966.38mg/L and ABTS 0.77mM. The Antioxidant activity measurements of FRAP and ABTS showed a similar correlation with the total phenol content. Makgeolli showed a high correlation cofficient of r GAE / PRequiv=0.8582 and r GAE / TEAC=0.9769. We intend to make rice, yeast, brewing water, fermentation period, etc. different conditions of makgeolli and analyze the status of fermentation progress and use it as basic data of quality indicators of the fermented rice wine process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.632-636
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• 1996

Soybean and residue contained 59.0% dietary fiber and makkolli residue contained 26.0% dietary fiber. The breads made from flour consisting of 90% wheat flour and 10% fiber materials were compared with that made with 100% wheat flour in terms of baking performance and consumer acceptance. Replacement of 10% wheat flour by soybean curd residue or makkolli residue increased water absorption and loaf weigh, but reduced loaf volume. Sensory panels could not accept favorably the bread made with the soybean curd residue or makkolli residue in flour replacement at 10% level. The protein content was increased from 13.5% to 15.4% in bread containing 10% soybean curd residue and to 16.4% in bread containing makkolli residue. The dietray fiber contents of the bread with soybean curd residue and the bread with makkolli residue were three-fold and two-fold higher than the bread with flour.

• Journal of Life Science
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• v.20 no.5
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• pp.768-774
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• 2010

In this study, we investigated the antioxidant activities, alcohol metabolizing activities, nitrite scavenging ability, angiotensin converting enzyme (ACE), and elastase inhibitory effects of hot water extract from Makgeoly (HWM). Antioxidant activities were measured by using 2,2.diphenyl.1.picryl.hydrazyl (DPPH) free radical scavenging activity and SOD (superoxide dismutase).like activity. The DPPH radical scavenging activity and SOD.like activity of HWM were remarkably increased in a dose.dependent manner and were 48.0% and 98.7% at 10 mg/ml, respectively. To determine the influence of HWM on alcohol metabolizing activity, the generating activities of reduced.nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) were measured. The facilitating rates of ADH and ALDH activity by HWM were remarkably increased in a dose.dependent manner and were 70.2% and 64.1% at 10 mg/ml, respectively. The inhibitory activity against angiotensin converting enzyme (ACE) of HWM was increased in a dose.dependent manner and was 74.2% at 10 mg/ml. The nitrite scavenging ability of HWM showed the most remarkable effect at pH 1.2 and 2 mg/ml. These results indicated that HWM may have valuable biological properties owing to their antioxidant activities, ADH and ALDH activity, nitrite scavenging ability, and ACE inhibitory activity.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.351-361
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• 2022

This study aimed to investigate the differences in the isomaltooligosaccharides present during Makgeolli production according to the type of Nuruk used, fermentation period, and presence of microorganisms. Makgeolli was fermented for 15 days using three kinds of Nuruk (Soyul, Sansung, and Jinju) with and without microbial growth inhibitors. Isomaltooligosaccharide contents were analyzed using high performance anion exchange chromatography. The most abundant isomaltooligosaccharide was panose, which was highest in Makgeolli produced using Soyul Nuruk (SH) on day 6 (24.7 mM), followed by Makgeolli prepared using Sansung Nuruk (SS) on day 2 (18.2 mM) and Makgeolli prepared using Jinju Nuruk (JJ) on day 3 (10.8 mM). Isomaltotriose and isomaltotetraose, which were generated in the control, were not detected when microbial growth was suppressed. Based on these results, isomaltooligosaccharide production is affected more by the enzymes produced by microorganisms during Makgeolli fermentation than by Nuruk itself.