• Food Science and Preservation
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• v.20 no.1
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• pp.45-51
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• 2013

This study was conducted to evaluate the changes in the quality of rice wine (Makgeolli) treated with UV-C and electron beam (EB) irradiation during its storage at $4^{\circ}C$ for 15 days. The EB irradiation was found to be more effective than the UV-C irradiation for microbiological control. The pH tended to be increased by UV-C, EB irradiation, and storage period. Acidity was significantly higher in rice wine treated with EB irradiation than those of control and UV-C irradiation during storage period. The $L^*$-value of the samples treated with UV-C and EB irradiation tended to be proportionately higher than that of the control, but this was not consistent during storage period. The $a^*$-value of the sample treated with EB was higher than that of the others, but this was not consistent during the storage period. The reducing sugar content was higher in the control at day 0, but it rapidly decreased compared with the control during the storage. The results indicate that EB irradiation was more effective than UV-C irradiation in controlling microorganisms of rice wine. However, a further study is needed to minimize the rice wine quality deterioration caused by UV-C or EB irradiation during storage.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.48-53
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• 2016

The objective of this study was to evaluate the accuracy and efficiency of different methods used for the fermentable sugar assay in the production of Makgeolli sul-dut. In the initial stage of fermentation, Ipguk treatment produced a higher alcohol content compared to the Nuruk treatment. However, the alcohol content was not significantly different between the two starters at the final stage of fermentation. Acidity in the Ipguk treatment was higher than that of Nuruk throughout the fermentation period. After analyzing the fermentable sugars using dinitrosalicylic acid (DNS), Fehling's method, refractometer, glucose kit, and high performance liquid chromatography (HPLC), it was confirmed that the HPLC method was the most accurate for fermentable sugar quantification. In both types of starters, DNS and Fehling's methods showed results comparable to HPLC in terms of fermentable sugar content, while the glucose kit and refractometer analyses showed relatively large discrepancies, indicating that the Fehling's method could also be effective for the analysis of fermentable sugars in the manufacture of Makgeolli.

• Food Engineering Progress
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• v.14 no.4
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• pp.328-334
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• 2010

Recently the enhancement and development of makgeolli processing to extend shelf life are constantly accomplished. However, the standardization to restrict microorganisms including cold chain system and sterilizing system has not been established yet. Therefore, the objective of this study was to investigate the storage stability of makgeolli using quick freezing (QF) and slow freezing (SF) storage methods. The storage period was 40 days. Every 10 days, the samples were taken from the quick and slow freezing storage chamber. And then the samples were put into a $10^{\circ}C$ refrigerator for 24 hr to thaw them. The final samples were evaluated for chemical experiments and microbial cell counts. As a result, reducing sugar content was dramatically increased after 10 days for all of the samples. In titratable acidity and color values case, these values did not significantly change by storage time. In case of lactic acid bacteria and yeasts for all the samples, there was a decreasing tendency with storage time. Especially, in case of lactic acid bacteria, the changes from the beginning microbial cell counts ($4.1{\times}10^7$ CFU/mL) for QF and SF after 20 days were $3.6{\times}10^6$ CFU/mL and $1.8{\times}10^4$ CFU/mL, respectively. This result showed that the freezing methods could restrict the microbial growth in makgeolli.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.05a
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• pp.95-95
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• 2003

시루에 찌는 찐떡의 일종인 증편(蒸片)은 막걸리 등의 술, 누룩, 엿기름 등을 넣어 발효시켜 빵과 유사한 해면상(海綿狀)의 조직 특성을 갖는데 발효시간이 8-12시간으로 긴 것이 단점이다. 따라서 발효원으로 막걸리와 생이스트를 사용하여 전통적인 증편의 시큼한 술맛은 유지하면서 발효시간을 단축시키기 위해 생이스트 첨가량을 멥쌀가루의 0％, 0.25％, 0.50％, 0.75％, 1.00％로 달리하여 증편의 기계적, 관능적 품질특성을 저장기간 동안 평가하여 적합한 표준조리법을 제시하고자 한다. (중략)

• Bulletin of Food Technology
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• v.3 no.2
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• pp.35-40
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• 1990

• 식품문화 한맛한얼
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• v.3 no.2
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• pp.214-222
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• 2010

• 식품문화 한맛한얼
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• v.3 no.2
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• pp.206-212
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• 2010

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• pp.87-93
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• pp.66-69
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• 2011

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• 2012