• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.569-575
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• 2017

The purpose of this study was to investigate the physicochemical and sensory characteristics and overall preference for makgeolli after conducting fermentation using carrots with various levels of beta carotene and functional materials. The beta - carotene content was highest in 16% carrot powder, and steadily increased as the amount of carrot powder increased. Alcohol content increased with increasing amount of carrot powder. Alcohol content which greatly influences the quality of traditional wine, changes depending on the water soluble solid content and free sugar content during the manufacture of traditional wine. Sensory tests showed that the highest results were in the 12% carrot powder added group. As a result, the content of beta carotene increased with the addition of carrot powder, but the fermentation time was delayed and the sugar content was decreased because of variations in sugar content and color. Therefore, the optimal addition of carrot powder was 12%.

• Journal of the Speleological Society of Korea
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• no.79
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• pp.65-72
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• 2007

인공토굴(人工土窟) 숙성식품의 장기가공보관 수단의 원조로 자리 잡아, 광천옹암리 토굴이 전통식품 산업의 지혜와 관광산업의 역동으로 변신하고, 인공 굴은 폐광토굴에서 농산물저장을 위한 인공제작 굴의 활용기술로 이어져 산업화사회에 기여하고 있다. 대표적인 인공토굴중의 하나는 광천토굴이며, 마을뒤편 야산에 활석암으로 된 암반을 굴착한 토굴이다. 폭과 높이가 각각 2m 정도, 200여 m의 토굴 속에 수많은 젓갈을 담은 드럼통을 저장하여 숙성, 발효시킨다. 젓갈은 우리나라의 대표적인 수산발효식품이며, 어패류 등에 비교적 다량의 식염을 가해 자가소화효소 및 미생물분해 작용으로 알맞게 숙성되는 원리를 이용한다. 젓갈은 일종의 균 식품으로 식품을 발효시킴으로써 독특한 맛과 향 영양을 갖게 되며, 빵, 요구르트, 장류(간장 된장 등), 김치, 막걸리, 동동주, 식혜뿐 아니라 심지어는 버섯조차도 균 식품에 해당한다. 특히 어패류를 염장 발효시켜서 독특한 감칠맛이 나도록 한 우리나라 특유의 저장식품으로 예로부터 기호식품, 조미료 및 김치의 재료로서 널리 식용되어 왔던 양질의 단백질인 동시에 칼슘과 지방질 공급원이기도 하다. 최근에는 상품화된 자연친화적 농산물저장 굴로 사용되는 인공토굴도 등장하였다. 그것은 타공판과 흙을 이용한 생태환경지중건축물(生態環境地中建築物)로서 우리조상들이 오래전부터 지열을 이용하여 주거와 농산물을 저장하였던 재래식 토굴을 현대화시킨 구조물의 지중저장토굴 공간이다.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.818-824
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• 2015

Makgeolli is a health beneficial food for diabetes compared to other alcoholic beverages. We examined the effect of Makgeolli on blood glucose level and survival rate in a streptozotocin (STZ)-induced diabetic mouse model. We force fed 30 male STZ-induced diabetic ICR mice Makgeolli consisting of 6% alcohol (DM-MAK), 6% ethanol (DM-EtOH), or distilled water (DM-DW) for 4 weeks. In the DM-MAK group, food intake and water intake were higher than those of other groups after 4 weeks. Body weight, however, was not different among the experimental groups. We also found no significant difference in blood glucose level among the experimental groups. In normal ICR mice fed Makgeolli for 1 week, the area of the blood glucose curve was higher than those of other groups fed 6% ethanol, 2% glucose, or distilled water. Survival rates of STZ-induced diabetic mice fed Makgeolli, 6% ethanol, or DW for 4 weeks were 100%, 25%, and 62.5%, respectively. In conclusion, Makgeolli had no beneficial effect on blood glucose in a STZ-induced diabetic mouse model, although their survival rate was high. These results show that Makgeolli has an effect on type 1 diabetes through other mechanisms than blood glucose control.

• Journal of Radiation Industry
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• v.4 no.4
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• pp.319-323
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• 2010

Recently, Korean traditional raw rice wines (RRW) have received attention because they are a nutritious food with health properties. But the rapid deterioration of fermented RRW is one of the serious problems for brewing and marketing in the world beyond Korea. The goal of this study was to develop a way to enhance the quality and to lengthen the period of circulation of the RRW. A lactic acid bacterium was isolated from RRW. It was identified as Lactobacillus fermentum (98%) based on its biochemical properties, and 16S rRNA sequence. Treatments of RRW with gamma radiation and green tea extracts reduced the bacterial population except for yeasts and Lactobacillus in the RRW. This result suggested that the natural plant extracts and catechin products can be used as an effective natural storage agent.

• Journal of Practical Agriculture & Fisheries Research
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• v.23 no.2
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• pp.33-41
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• 2021

The effect of homogenization treatment on the suspension stability of makgeolli was evaluated. The non-soluble solids of makgeolli that were not homogenized were precipitated at 1.0-68 mm after 10 minutes of standing and 2.0-70.5 mm after 30 minutes of standing. On the other hand, in the makgeolli homogenized with a blender for more than 20 seconds, no precipitated non-soluble solids were observed during the initial 10 minutes, and when it was left still for 30 minutes, it showed precipitation of 2.0 mm (control 58.0 mm). The makgeolli treated with a high-pressure homogenizer did not show any sedimentation until 30 minutes of standing. In the sensory evaluation, the high-pressure homogenized makgeolli had a score of 3.93, whereas non-treated had a score of 2.80, which was improved by 40% by homogenization.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.633-638
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• 2010

The objective of this study was to assess the physicochemical characteristics of morning rolls containing various levels (0, 2, and 4%) of Makgeolli lees extract powder, which has nutritional and health effects. The results demonstrated that pH, moisture content, volume, weight, and baking loss rate of morning rolls were not significantly different among the groups. In the morning rolls with 4% Makgeolli lees extract powder, the Hunter's color 'a' (redness), but not L (lightness) or b (yellowness), was significantly higher than that in the other two groups. After estimating the texture quality of morning rolls, hardness, chewiness, and gumminess decreased significantly with added Makgeolli lees extract powder, but springiness was not significantly different. The results of the sensory test showed that appearance and texture increased as more Makgeolli lees extract powder was added, and that the overall acceptability score and air cell uniformity score for 2% and 4% Makgeolli lees extract powder morning rolls were significantly higher than those of controls. These results indicate that the texture and sensitivity of morning rolls can be increased by adding Makgeolli lees extract powder without affecting the overall quality.

• Microbiology and Biotechnology Letters
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• v.52 no.1
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• pp.37-43
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• 2024

Recently, as the interest in makgeolli has increased and its products have become more diverse, the need to analyze the flavor of makgeolli has emerged. In this study, we analyzed the volatile flavor components in commercial makgeolli using an electronic nose. Discrimination function analysis suggested differences in flavor characteristics of commercial makgeolli depending on sterilization and type of fermentation starter. According to the variable importance point scores determined by partial least squares-discriminant analysis, it was revealed that sterilization, nuruk, and yeast profoundly influence the contents of ethyl acetate (fruity scent), acetaldehyde (strong odor) and isoamyl acetate (fruity scent), respectively. This result is expected to be a valuable stepstone to the characterization of makgeolli.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.332-340
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• 2013

The aim of this study was to investigate the quality characteristics of makgeolli that was produced by using different percentages (control, 3%, 5%, 7%, 9% by rice weight) of Angelica gigas Nakai water extracts during fermentation at $25^{\circ}C$ for 7 days. Yeast cell count in makgeolli steadily increased and showed the highest value at day 4 of fermentation, since then, the count decreased consistently. The final alcohol contents were higher than 15% in all samples. Soluble contents and antioxidation activity were significantly increased in percentage as Angelica water extracts increased (p<0.05). As the amount of Angelica water extracts increased, total polyphenol contents increased as well. Soluble contents and total polyphenol contents were increased according to the fermentation period. Total acidity increased up to day 3, but slowly decreased afterwards. However, the pH rapidly decreased by day 3, but then increased steadily. Reducing sugar amount was increased sharply by day 2 of fermentation and then, diminished gradually. Hunter's color value was not significantly different among samples however, they were significantly different between day 2 samples of fermentation and day 3 or more samples (p<0.05). In sensory evaluations, the sample produced using 5% Angelica water extracts received the highest score in herbal flavor, herbal taste, sourness, sweetness, and overall acceptance. Makgeolli using Angelica gigas Nakai water extracts showed excellent characteristics in antioxidative activity and higher total polyphenol content. Makgeolli produced using 5% Angelica water extracts received the highest score in sensory evaluation. Therefore, makgeolli produced using 5% Angelica water extracts was considered to be the most suitable for manufacturing makgeolli.

• 한국신재생에너지학회:학술대회논문집
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• 2010.06a
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• pp.246.2-246.2
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• 2010

본 연구는 저탄소 녹색성장의 국가 정책에 맞추어 주류 제조과정에서 발생하는 생전분발효 부산물인 주박(酒粕, 술지게미)을 펠릿화(pellet) 하는 것이 목적이다. 주류 제조과정에서 발생하는 주박을 100g당 물 100ml 비율로 섞어 충분히 반죽 후 녹즙기로 압축 성형화 하는 과정을 대신 하여 주박을 뽑았다. 이 주박을 온열 건조기에서 20시간이상 건조 시키면 완성이 된다. 주박펠릿은 폐기물을 재활용한 것이기 때문에 열량-가격대비를 비교해 보았을 때 등유 8950kcal-1000원/L, 경유 9050kcal-1433원/L, 면세경유 9050kcal-821/L, 우드 1812kcal-400원/kg, 주박 1989kcal-200원/kg으로 훨씬 저렴하며 열량도 높다. 주류업체에서 주박을 폐기물 처리하므로 가격 책정은 어렵다. $CO_2$ 발생량도 적어 온실가스를 절감시킬 수 있는 친환경적인 청정연료이다. 또한 연료로서 운송, 저장 및 보관이 편리하다. 주류업체도 주박 처리로 인해 연간 12억 정도 사용된다. 폐기물을 에너지화 함으로써 타 신재생에너지에 비해 초기 투자 비용이나 연료비가 저렴하다. 그리고 태우고 남은 회분은 토양개량제로 다시 재활용 되기 때문에 무해백익하다. 현재 폐목재를 사용한 우드펠릿은 원료를 수입해야 한다는 점과 삼림자원의 부족시 문제가 발생할 수 있다. 그리고 폐목재를 분쇄한 후 가공 및 성형을 해야 하기 때문에 주박이 효율성이 좋다. 현재 세계에서 가장 많이 사용되고 있는 석유나 화석연료의 매장량이 고갈 되어가고 있다. 하지만 주박은 술이 사라지지 않는 한 계속적으로 발생하기 때문에 무궁무진하게 사용이 가능하다. 또한 주류 제조시 발생하는 주박은 바로 성형 및 가공이 용이하다. 현재 주박으로 만든 펠릿은 전 세계적으로 전무하다. 막걸리 및 전통술의 특화사업으로 주박량은 더욱 증가하고 있다. 더욱이 2012년부터 해양 투기 금지로 주박 폐기물 처리가 힘들어진다. 주박 폐기물을 펠릿화해서 에너지원으로 사용하면 해결이 된다. 주박의 에너화를 통해 재생산의 열원으로 사용되고 펠릿을 연료원과 더불어 기계적인 시스템을 개발한다면 저탄소 녹색성장인 국가 정책과 부합된 미래형 에너지가 될 것이다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.12
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• pp.8292-8296
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• 2015

We manufactured a liqueur containing Cordyceps extract. 21 kinds of the liqueur were manufactured and analyzed the cordycepin content, cordycepin stability and alcohol content. Cordycepin content was detected up to $58{\mu}g/mL$ in DL-3(adding Cordyceps militaris and leached for 3 months). Results of Alcohol content analysis, Methanol was not detected in all samples. Ethanol contents showed at 31.4% from the Leaching process for 3 months after distillation, and at 17.2% from the rice wine adding Cordyceps militaris 8 g. In the results of the Cordycepin content stability analysis, the Cordycepin content decreased during storage period little by little, so our considered opinion is that the cordycepin content should be increased slightly when producing as products.