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Quality Characteristics of Wheat-Rice Makgeolli by Making of Rice Nuruk Prepared by Rhizopus oryzae CCS01
Abstract
To improve of the quality of Korea traditional wheat-rice wine (makgeolli) production, we used a rice fermentation starter (rice nuruk) made by inoculation of Rhizopus oryzae CCS01 which was isolated and selected from commercial nuruk. Amylase activity of a rice nuruk was 1.8-2.4 times higher than those of commercial nuruks. The best acceptability of wheat-rice wine in a sensory test was observed at 4 : 6 ratio of wheat-rice mash at experimental condition. During the fermentation period, pH of wheat-rice makgeolli made with a rice nuruk was higher compared to those made with commercial nuruks such as Sanseong, Jinju, and Songhak. Acidity of makgeolli mash was lower in case of using a rice nuruk and birx and alcohol production were higher compared to those of makgeolli mash using commercial nuruks. Highest alcohol production was observed at makgeolli mash using a rice nuruk and 12% of alcohol was produced at fermentation end. These results suggest that production of a new type of wheat-rice makgeolli using a rice nuruk was possible.
... Total acid content of TRW tend to be high when wheat flour was used as a raw material. Previous studies have been reported that total acid content in TRW ranged from 0.2% to 1.3% which was influenced by raw materials Seo et al., 2012;Cho et al., Park et al., 2012). The similar results have been reported by Seo et al. (2012) that total acid content of TRW increased, (0.68±0.02% to 1.04±0.02%) ...
... Previous studies have been reported that total acid content in TRW ranged from 0.2% to 1.3% which was influenced by raw materials Seo et al., 2012;Cho et al., Park et al., 2012). The similar results have been reported by Seo et al. (2012) that total acid content of TRW increased, (0.68±0.02% to 1.04±0.02%) when the proportion of wheat increased. ...
... The greater level of soluble solid indicated incomplete fermentation and resulted lower alcohol content Kim et al., 2011). This was on the contrary with those of other studies Park et al., 2012;Seo et al., 2012). In our study, there was no relation between soluble solid content and alcohol content. ...
Turbid Rice Wine (TRW) is a native traditional alcoholic beverage of Korea. The objective of this study was to evaluate the feasibility of using partially gelatinized wheat flour to produce TRW and characterized its chemical characteristics. Six different types of commercial starter namely Geryang, Jinju, Sangju, Songhag, Urimil, and Sanseong manufactured at different regions of South Korea were used in brewing. The alcohol content of TRW that used Geryang and Songhag was relatively higher than those used other starters (p < 0.05). The total acid content of TRW that used Geryang and Songhag was relatively lower than those used other starters (p < 0.05). Geryang and Songhag also produced considerably high iso-amylalcohol, the prominent volatile compound in TRW. By using Geryang and Songhag, iso-amylalcohol content of TRW were 289.9 ppm and 324.98 ppm respectively. Geryang was observed to produce the lowest lactic acid in TRW, followed by Songhag. The highest amino acidity and soluble solid content were produced in TRW that was using Jinju (5.12±0.04 and 9.23±0.40% respectively). The highest reducing sugar was observed in TRW that was using Urimil (1.39±0.07mg/mL). However, Jinju, Urimil, Sangju and Sanseong produced inadequate alcohol in TRW (<6%). Thus, Geryang and Songhag were suggested to be used as starter in TRW prepared with partially gelatinized wheat flour.
... Most of the previous studies on Makgeolli have focused on various topics including the alcohol contents, quality traits, alcohol fermentation [1,6,14,15], sensory properties [2,[16][17][18] according to the processing method of starch and nuruk and the characteristics of volatile flavors of Makgeolli prepared with different types of nuruk [19][20][21][22]. Also, there have been a few studies about production of rice wine using a koji or modified nuruk inoculated with a single fungus [23][24][25][26]. In this study, to determine and compare the fermentation characteristics, we investigated the physiochemical properties of the rice wine samples produced by both wheat-bran koji and rice koji inoculated with Aspergillus oryzae KSS2 and Rhizopus oryzae KJJ39 which have been selected as high amylolytic enzyme producers in our previous study [11] and the commercial Makgeolli samples. ...
... for AR and RR. In previous studies, a few isolates of A. oryzae and R. oryzae originated from Korean fermentation starters had been tested for making koji and producing rice wine [13,25]. In those cases, alcohol contents produced by new fungal isolates ranged from 10 to 14%. ...
The objective of this study was to determine the fermentation characteristics of rice wine produced by koji inoculated with Aspergillus oryzae KSS2 and Rhizopus oryzae KJJ39 on moisturized wheat-bran and rice grain. We also compared rice wine samples produced in this study and three commercial Makgeolli . The alcohol content was about 12% higher in the rice wine samples fermented by wheat-bran koji than in the other samples. In all of the samples, the range of pH value was 3.8–4.6 and the total acid was below 0.5. The soluble solid content was highest in the rice wine sample prepared by the wheat-bran R . oryzae KJJ39 koji (15.5°Brix) and overall relatively higher in the samples with wheat-bran koji than rice koji . The content of reducing sugar was twofold higher in rice wine prepared by koji inoculated with R . oryzae KJJ39 than A . oryzae KSS2. The volatile acid content was higher in rice wine produced by the wheat-bran A . oryzae KSS2 koji than the others. In the analyses of five organic acids, A . oryzae KSS2 was found to produce more malic acid and fumaric acid while R . oryzae KJJ39 to do more citric acid, lactic acid and acetic acid. The rice wine sample prepared with the wheat-bran A . oryzae KSS2 koji contained much higher concentration of sucrose, maltose and amino acids. Comprehensively, the results of fermentation profiling suggest that both A . oryzae KSS2 and R . oryzae KJJ39 can be applied to the production of rice wine as a valuable fungal isolate for fermentation start.
In this study, a traditional Korean wheat-rice ‘Makgeolli’ was evaluated and the quality characteristics of the ‘Makgeolli’ prepared with rice ‘Nuruk’ and commercial ‘Nuruk’ sanseong, songhak, jinju, and the potential probiotic Kazachstania exigua CCSY27 yeast were determined. The pH of the ‘Makgeolli’ decreased during fermentation, while the acidity increased slightly. In particular, wheat-rice ‘Makgeolli’ made using commercial ‘Nuruk’ showed an acidity about 0.5–2.0-times higher than wheat-rice ‘Makgeolli’ made rice ‘Nuruk’. The brix value increased sharply after fermentation for two days, with the value for wheat-rice ‘Makgeolli’ made using rice ‘Nuruk’ and sanseong ‘Nuruk’ observed to increase the most, to 9.2. The alcohol content of wheat-rice ‘Makgeolli’ made using rice ‘Nuruk’ was 7%, which is higher than that of wheat-rice ‘Makgeolli’ made using commercial ‘Nuruk’ (sanseong, songhak, jinju), and was the best in terms of overall preference. The wheat-rice ‘Makgeolli’ made using rice ‘Nuruk’ and commercial ‘Nuruk’ was observed to brown slowly during fermentation, with the wheat-rice ‘Makgeolli’ made using sanseong ‘Nuruk’ having browned the most by the seventh day of fermentation. On the other hand, the wheat-rice ‘Makgeolli’ made from rice ‘Nuruk’, songhak ‘Nuruk’, and jinju ‘Nuruk’ exhibited total viable cell counts of lactic-acid bacteria and yeast of 104–107 (log CFU/mL) during their the fermentation periods.
This study evaluated the changes of physiochemical properties, phytochemical compounds (isoflavones and phenolic acids), and biological activity during the fermentation of Doenjang without and with bitter melon powder (BMP). The pH decreased from 6.41-5.83 to 5.81-5.24, during the fermentation of Doenjang, while the acidity increased from 0.42-0.65% to 1.28-1.48%. The viable cell numbers of Bacillus and Yeast, salinity, and total amino acid contents increased at the end fermentation (60 day). Also, the fermented Doenjang (FD) with 10% BMP showed the highest γ-aminobutyric acid (GABA, 129.87 mg/100 g) contents, among all the Doenjang samples. The FD exhibited significantly higher inhibitory activities than unfermented Doenjang (UFD) on radicals and α-glucosidase. The phytochemical compounds including isoflavone-aglycones and phenolic acids increased, whereas isoflavoneglycosides decreased in the BM following fermentative processing. Moreover, the total phenolic, isoflavone-aglycone, and phenolic acid contents were markedly increased, leading to a general increase in antioxidant and α-glucosidase inhibition activities after fermentation. These results suggest that BMP may be used to prepare a new type of fermented Doenjang with improved antioxidant and antidiabetic activities.
This study was conducted to investigate the characteristics of fermentation and quality of Cheongju prepared by mashing using rice Nuruk inoculated with Aspergillus oryzae. Mashes were prepared by fermentation for 30-50 days using different amounts of fermenting agent, brewing water, milling ratios and fermenting temperatures. Adding fermenting agent at 15% resulted in slow fermentation, but a final alcohol content of 17% (v/v), similar to other samples tested. Addition of higher amounts of Nuruk resulted in increased amounts of citric acid, tartaric acid and malic acid, but low levels of succinic acid. Incomplete fermentation occurred when the ratio of brewing water was low, but the alcohol content (17%) of all samples was similar. When the amount of brewing water was high, the organic acid was levels were high. The speed of saccharification and fermentation was low when fermentation was conducted at 10^{\circ}C, but the final alcohol content was the highest at this temperature. However, the content of n-propanol, isobutanol, isoamyl alcohol and organic acid was low at low temperature. At this time, the content of citric acid and malic acid was low, but the content of succinic acid was high. A higher milling degree resulted in a lower content of alcohol, organic acid and higher alcohols, with 10% milling resulting in a significantly higher content than the other samples.
Korea has a long history of brewing traditional rice wine using a authentic starter culture called nuruk, which contains natural microbial filora. Because rice wine is consumed fresh without filtration, its viable cells contribute to the biological activities of the wine. In numerous studies, microbial strains isolated from rice wine have been screened for their functionalities, which were mainly probiotic properties and antimicrobial activities. Indeed, some lactic acid bacteria (LAB) were confirmed to have strong probiotic activities as well as other health-promoting effects. Moreover, some of the isolated probiotic strains produced functional compounds, such as exopolysaccharides and γ-aminobutyric acid. For antimicrobial activities, some LAB and yeast strains were identified to produce bacteriocins and killer toxins, respectively, with significantly broad spectrum of antimicrobial activity. These functional strains originating from traditional rice wine and their metabolites can be used directly for the production of value-added food products.
Bitter melon powder (BMP) was used in the preparation of rice nuruk (RN) and makgeolli as one of raw materials. RN containing BMP (BMP-RN) was prepared by adding 0~2.0% (w/w) BMP into rice. Fermentative microbial, and antioxidant characteristics of makgeolli were determined during the fermentation process. pH during fermentation decreased from 4.52 (0% BMP-RN), 4.93 (0.5%), 4.80 (1.0%), and 4.88 (2.0%) on the initial fermentation day (day 0) to 4.15, 4.30, 4.57, and 4.59, respectively, corresponding to increases in acidity from 0.64~0.70% to 1.17~1.28%, respectively. Soluble solid contents increased from an initial 2.2~4.4 g/L (day 0) to 9.0~9.3 g/L, and alcohol level increased up to 13.0% by the end of fermentation (day 7). Soluble phenolic contents increased from 0.92, 1.01, 1.32, and 1.41 mg/mL on day 0, to 1.85, 2.03, 2.24, and 2.48 mg/mL on day 7, respectively, while the levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2`-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities and ferric reducing/antioxidant power (FRAP) assay increased from 46.95~70.04%, 55.33~74.13%, and 0.629~1.243 on day 0, respectively, to 54.98~83.4%, 70.34~92.39%, and 0.964~1.455 on day 7, respectively. Makgeolli made with BMP-RN had higher soluble phenolic contents and antioxidant activity than those of makgeolli made without BMP-RN. These results suggested that BNP-RN made a functional makgeolli.
This study was performed to develop the maufacturing processes of Makgeolli using red ginseng starch (RGS). After the fermentation of RGS with koji, nuruk, and yeast, the different temperature effects on the number of the yeast cells, the content of organic acid, free sugars, and total acid, and pH were investigated. There were no changes in the composition of the yeast cell number and content of organic acid amd during 20 days at . The content of free sugars (sucrose, glucose and mannose) and the pH value of red ginseng Makgeolli decreased during storage at . This meant that the total acid content and pH value increased after organic acid was produced from fermentation. Therefore, red ginseng Makgeolli is highly acidic and sour. Since high acidity helps improve storage conditions, so this developed red ginseng Makgeolli is considered safe for consumption. Furthermore, the total content of ginsenoside was 2.47 mg/mL, which was differentiate Makgeolli using red ginseng starch, with others. Therefore, new red ginseng Makgeolli is rich in organic acid, free sugars, and ginsenoside. As a result, its storage, taste, and flavor improved.
Makgeolli is made from rice or flour, yeast, and nuruk, a fermentation starter. The flavor of makgeolli is affected by sugars, amino acids, organic acids and volatile flavor compounds produced by various microorganisms. In this study, lactic acid bacteria (LAB) were isolated from unsterilized makgeolli samples collected from several provinces in Korea, and then later identified. Under anaerobic conditions, LAB density ranged from 5.0×106 to 1.5×108 CFU/mL; yeast density ranged from 2.5×107 to 1.5×108 CFU/mL. Of the LAB isolated from makgeolli, 1,126 were analyzed using restriction fragment length polymorphism (PCR-RFLP) analysis of 16S rRNA, which allowed for classification into five groups. Of the 1,126 LABs tested, 130 produced γ-aminobutyric acid (GABA).
Makgeolli is the oldest Korean traditional wine made from rice, and contains 6-8% alcohol. Also, nuruk is traditionally prepared by exposing moistened ground wheat or rice to the air, and there contained airborne microorganism. In this study, purple sweet potato (PSP) was used as a raw material in the rice nuruk- and makgeolli-making processes. PSP rice nuruk (RN) was made with rice and 0-10% (w/w) PSP, and the characteristics of makgeolli were studied during fermentation. The pH during fermentation decreased from 4.27 (0% PSP-RN), 4.59 (2.5%), 4.50 (5.0%), 4.46 (7.5%), and 4.43 (10.0%) of initial fermentation day to 4.12, 3.82, 3.67, 3.71, and 3.66, respectively, at day 7. The sugar contents increased from of the initial day to , and the levels of alcohol increased to 13.0% (0% PSP-RN), 13.2% (2.5%), 12.8% (5.0, 7.5, and 10.0%) by day 7, respectively. In addition, the contents of soluble anthocyanins and phenolics increased from 0.001-0.121 and 0.2-0.27 g/L on the initial fermentation day to 0.002-0.166 and 1.65-1.87 g/L, corresponding to increases in levels of antioxidant activities of 20-50%, respectively.
With the development of economy and culture, Korean traditional rice wine, Makgeolli, has been widely consumed with increasing popularity in Korea, China and other Asian countries. In this study, we examined the quality characteristics of red bean Makgeolli: pH, total acidity, alcohol contents, sugar contents, reducing sugar, color, total flavonoid contents, DPPH, microbial properties, sensory evaluation of Makgeolli added with red bean (0, 5, 10 and 15% by rice weight) during fermentation for 7 days. There were no significant differences between samples in acidity, alcohol contents, reducing sugars and yeat cell counts, but total flavonoid contents increased with increasing ratio of red bean(p
This study was performed to examine the physicochemical characteristics and sensory properties of makgeolli with dried citron peel and levels (3, 6, and 9%) of citron (Citrus junos) in makgeolli during fermentation with two-step-brewing. The pH of makgeolli with citron dried peel increased within 5 days of fermentation, and decreased until 11 days of fermentation. Total acidity increased after 3 days of fermentation then decreased after 5 days of fermentation, but continued to increase slightly up to 12 days. Changes in alcohol content and amino acidity increased during fermentation. A sensoryevaluation of appearance, flavor, sourness, sweetness, bitterness, and overall acceptance of makgeolli with citron dried peel showed lower values than those of the control.
Korean traditional rice wine, Makgeolli, has been widely consumed with increasing popularity in Korea. Also, there has been an increase in the varieties of Makgeolli for the younger generation. In this study, we examined the physicochemical and microbial properties of Makgeolli supplemented with cucumber during fermentation.
Four hundred grams of cucumbers (20% of the total amount of rice) were grinded and added to the rice solution
(2 kg rice and 3.12 L distilled water) along with the Nuruk (40 g) and yeast (14 g). After mixing the solution, it was fermented for six days in a water bath (28oC). During the fermentation, the pH value of the cucumber Makgeolli fell from 5.88 to 3.94 on day-1, and steadily increased to a pH value of 4.48 by day-6. The total
acidity of the cucumber Makgeolli sharply increased from 0.02 to 0.20% on day-1, and then slowly increased
thereafter to 0.28% by day-6. After the 6-day fermentation, the L values of the control and the cucumber Makgeolli were similar. The total viable cell, lactic acid bacteria and yeast count of the control and the cucumber Makgeolli increased considerably after the 6-day fermentation process. Free sugar analysis showed that glucose
contents decreased with increasing fermentation periods. The succinic acid content was the highest among all
the organic acids. Thirty-nine volatile compounds were observed on the final day of fermentation in the cucumber
Makgeolli.
Volatile flavor components in the mash of takjus prepared by using different nuruks such as Mucor racemosus nuruk, Rhizopus japonicus nuruk, Aspergillus oryzae nuruk, Aspergillus kawachii nuruk and nuruk (Korean-style bran koji), were identified by using GC and GC-MS. Twenty alcohols, 26 esters, 10 acids, 10 aldehydes and 6 others were found in the mash of takju after 16 days of fermentation. Takju by Aspergillus oryzae nuruk had the most various components of volatile flavor. Fifty-four flavor components including ethanol, 2-methyl-1-propanol, 3-methyl-1-butanol, 1-hexanol, 2,3-butadienol (D,L), benzeneethanol, acetic acid ethyl ester, succinic acid diethyl ester, butanoic acid monoethyl ester, acetic acid and benzene acetic acid 4-acetyloxy-3-methyl ethyl ester were usually detected in all the treatments. The relative peak area of volatile components was as follows: alcohol , ester , acid and aldehyde . Specially, 1-pentanol and hexanoic acid ethyl ester were high in takju made of nuruk (Korean-style bran koji). 1-Hexanol, 1-dodecanol, acetic acid and 1,2-benzene-dicarboxylic acid diprophenyl ester were high in takju made of Mucor racemosus nuruk. 4-Acetyloxy, 3-methyl benzeneacetic acid phenyl ester, 2-methyl-1-propanol, 3-methyl-1-butanol, succinic acid diethylester, butanoic acid monoethyl ester and butanoic acid were higher content in takju by Rhizopus japonicus nuruk. Acetic acid ethyl ester, pentanoic acid and 3-methyl butanoic acid were high in takju that was made of Aspergillus oryzae nuruk. 1-Butanol was high in takju by Aspergillus kawachii nuruk.
This study investigated the physicochemical characteristics of Korean wheat flour substituted for 0%, 15%, 30%, 45%, and 60% durum rimachinata wheat in order to develop a Korean wheat pasta suitable for consumer-preferred soft textures. The particles of Korean wheat that were less than 250 were 87.03% of all particles, while 68.7% of durum rimachinata had particles more than 250 in size. Durum rimachinata had more protein (13.840.03) and ash (0.700.02) than Korean wheat. In farinograph characteristics, water absorption, development time, stability, and weakness increased as the amounts of substituted Korean wheat flour increased. Also, the gelatinization characteristics of the amylograph exhibited an increase of gelatinization temperature and decrease in maximum viscosity. However, maximum viscosity was shown to be more than 550 B.U. until 30% of the substitution level of Korean wheat flour to durum rimachinata wheat. Also, it did not affect the texture of the noodle product. We could make pasta with softness and springiness with less than a 15% substitution level of Korean wheat flour due to similar characteristics in cooking properties such as weight, volume, water absorption, turbidity, and cooking loss when compared to the control. L and a values increased, and the b value decreased in color as substitution amounts of Korean wheat flour increased. The hardness and adhesiveness of cooking noodles was shown to be a low value at more than a 30% substitution level of Korean wheat flour, and springiness, gumminess, and chewiness all exhibited high values. In a sensory evaluation, overall acceptability was shown to have the highest score in control. More than 30% of substitution of Korean wheat flour showed high preferences. Therefore, 15% of the substitution level of Korean wheat flour could be adapted in dough and cooking properties for making pasta-substituted Korean wheat. However, a texture analyzer and sensory evaluation of cooked pasta was shown to have a good quality at more than 30% substitution level of Korean wheat flour.
Five rice varieties of Gaehwa, Chuchung, Dongjin, Odae and Ilpoom were examined for starch and cooking properties. The proximate composition of various milled rice was not significantly different except protein content, but Gaehwa had the best result(64%) for moisture content of cooked rice. Odae had the lowest value (P
The physicochemical properties of coarse semolina (CS), medium semolina (MS) and fine semolina (FS) were investigated to research method applied in noodles processing of Korean wheat semolina. Large particle (>250 ) was over 75% in all semolinas, except for FS, and the particle distribution of MS and durum semolina (DS) was similar. Crude protein and crude ash were the highest in DS followed by CS>MS>FS. Crude lipid of DS was the lowest among samples and CS, MS and FS were not significantly different. L value was high in semolina with small particle distribution and starch damage was the lowest in DS followed by FS>MS. Amylose content was high in DS (29.80%) and FS (29.08%) with small particle distribution. Water binding capacity was the highest in DS, and FS showed the highest water binding capacity among Korean wheat samples. Solubility and swelling power were noticeably high in FS with low starch damage and small particle distribution. In scanning electron microscope (SEM), FS and MS showed distribution of separated fine particles of flours. From these results, the physicochemical properties of semolina showed many differences by grinding methods. FS should be applied in noodles processing through additional examination about characteristic of noodle making.
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 10oC 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 (4.1×107 CFU/mL) for QF and SF after 20 days were 3.6×106 CFU/mL and 1.8×104 CFU/mL, respectively. This result showed that the freezing methods could restrict the microbial growth in makgeolli.
We investigated quality characteristics of Seoktanju (one of the Korean traditional rice wine) which was fermented using five kinds of Korean commercial Nuruks. The purpose of this study was to research what effects on the quality of Seoktanju by using different Nuruks. We analyzed general component such as each mash's temperature change patterns, pH, titrable acidities, reducing sugar contents, volatile acids, and sugar contents during fermentation periods and studied sensory evaluation of produced Seoktanju (10 days). On the whole, temperature change patterns in the each mashes were depend on room temperature. All Seoktanju's pH was reduced rapidly up to three days after first mashing (pH 3.13-3.57) and after that was increased gradually. The end of fermentation pH was pH 3.6-4.05. Mostly, acidities were indicated high(0.59%) and Nuruk-B was showed highest acid value. These results seems to be different as occasion organic acids producing activity depend on the number of yeast, material contents, optimal temperature in the each mashes by fungi and lactic acid bacteria in Nuruks. In reducing sugar contents and sugar contents, Nuruk-C treatment were showed the highest value with 5.36%, 23° brix, respectively and alcohol content was lowest with 8.6%. In the five kinds of reproduced Seoktanju, alcohol content was the highest in the treated Nuruk-A group. Volatile acid value was the highest with 132.6∼263.7 ppm at the 3 day after first mashing day but as the fermentation time goes on, it was reduced sharply by 5.25∼5.94 ppm. Sensory evaluation was performed with 5 point scale, the Seoktanju using Nuruk-D was presented by 4 point, while Nuruk-A was presented lowest by 2.77 point on overall acceptability.
The physicochemical and sensory characteristics of rice wine, Yakju, made with different additions of red yeast rice (0, 10, 20, 30, and 40%) were investigated. The pH of the rice wine decreased and the total acidity increased with greater additions of red yeast rice. Furthermore, the total sugar content increased and the alcohol content decreased with increasing amounts of red yeast rice. The color L-value diminished and the color a- and b-values increased with increasing amounts of red yeast rice. Among the volatile flavor compounds, esters, aldehydes, alcohols, and acids were the most important aroma-active compounds identified in the rice wine. The sample with the 10% red yeast rice addition had the highest ester content, which is a primary component in fruit fragrance. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall favorite were 5.10, 5.75, 5.15, 4.65, and 4.50, respectively, with the addition of 10% red yeast rice.
Blueberry Makgeolli was made with rice by adding different amounts of blueberries, and the fermentation characteristics of Makgeolli were studied during the fermentation process. The pH was the highest (6.6) at the beginning of the fermentation and decreased when the ratio of blueberries increased. The pH was remarkably reduced until the second day, and remained constant until the seventh day of fermentation. The total acidity was significantly increased until the fourth day of fermentation, and remained constant until the seventh day. Sugar contents (°Brix) and reducing sugar reached the maximum after 2 days of fermentation, and gradually decreased until the seventh day. Alcohol content of control (0% blueberries) increased continuously until the seventh day of fermentation and was at 13.4%. Alcohol content of 20% blueberry Makgeolli reached the maximum on the 4th day of fermentation and slowly decreased to 10.2% until the seventh day. Total viable bacterial cell counts and yeast cell counts showed the maximum values at the third day of fermentation. In sensory evaluation, the color of the control sample was the most favored by the panelists whereas 20% blueberry sample was the least favored. There were no significant differences in flavor and taste, but overall preference was high in Makgeolli with less than 10% of blueberries.
This study evaluates quality of Nuruk, which is a source material of Takju, collected in Daegu and Gyeongbuk and investigates fermentation characteristics of Takju made of it. Totally 7 types of Nuruk were examined and their pH and titratable acidity were 5.4~5.9 and around 0.1%, respectively. Saccharifying activity was high in D, F, G, A and E Nuruk by recording over 300 mg%. Lactic acid bacteria count was the highest in G Nuruk with 3.78×108 and yeast and total microbe count recorded the highest levels, 3.78×108 and 3.47×108, respectively in B Nuruk. When quality characteristics of Takju made of each type of Nuruk were compared, alcohol content was the highest in G Nuruk by recording 19.0% and titratable acidity was 0.44~0.86% in all samples. Hunter's color, brown color and turbidity showed different levels according to types of Nuruk and all lactic acid bacteria, yeast and total microbe counts were the highest in A and E Nuruk. For alcohol components, E and G Nuruk showed high fusel oil content levels and methanol and fusel oil contents of all samples were suitable as standards, respectively. The total organic acid content was the highest in B Nuruk at about 4,000 mg% and it was 2,000 mg% and around 1,000 mg% in A, E, F and G Nuruk and C and D Nuruk, respectively. The content of total free amino acid was the highest in B Nuruk at 3,676 mg% and it was observed to be 1,890, 1,676 and 1,531 mg% in G, E and C Nuruk in that order, respectively. Sensory preference of subjects in their 20s was high overall in G and C Nuruk and that of those in their 40s was high in F and C Nuruk. From all of these results, the types of Nuruk largely affected quality and components of Takju and an appropriate method to consider useful purpose is needed.
In this study, the characteristics of alcohol fermentation using ripe Daebong persimmon juice were studied in static fermentation condition by Saccharomycess cerevisiae CS02 in an effort to develop new types of functional wine. Attempts were made to modify the ripe Daebong persimmon juice in order to find suitable conditions for alcohol fermentation. The modified ripe Daebong persimmon juice that was most suitable for alcohol fermentation contained of sugar supplemented with sucrose as a carbon source and 0.5 g/L of as a nitrogen source. After 9 days of fermentation at , of alcohol was produced from the modified juice and its pH markedly decreased to . The wine contained free sugar such as fructose ( g/L), some organic acids such as malic acid ( g/L), succinic acid ( g/L), oxalic acid ( g/L), and citric acid ( g/L), as well as some flavanols and phenolic acids such as catechin gallate ( mg/L), epicatechin gallate ( mg/L), gallic acid ( mg/L), epigallocatechin ( mg/L), and tannic acid ( mg/L). In addition, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (84.25%) and radical (99.65%) scavenging activities were increased significantly with a corresponding increased in the organic acid and phenolic acid contents, but decreased in the flavonoids.
The pH, acidity, color, amino acid, reducing sugar, total sugar, and alcohol contents of puffed millet powder supplemented with different concentrations of millet takju were investigated during 10 days of fermentation. The pH ranged from 4.06 to 4.58 at day 1 but decreased drastically to 3.55-3.64 at day 2. With the exception of day 1, a higher pH was observed with a higher concentration of puffed millet powder (p<0.05). Acidity tended to increase quickly over time, especially for the 0% sample after day 4 (p<0.05). The sudden increase of acidity at day 2 agreed with the pH decrease. A lower concentration of puffed millet powder resulted in a greater Hunter "L" value (p<0.05) and tended to show lower Hunter "a" and higher Hunter "b" values on the same day. Amino acids increased over time, and a higher concentration of puffed millet powder resulted in lower amino acid content on the same day after day 3 (p<0.05). After a rapid reduction in reducing sugar on day 2 (p<0.05), minimal differences were observed in the samples after day 4. The 75% puffed millet powder sample showed the highest reducing sugar content, except on days 8 and 9 (p<0.05). Total sugars decreased rapidly by day 3, and then either remained unchanged or decreased after day 4. Higher alcohol concentrations were observed with higher concentrations of puffed millet powder, except on day 1 (p<0.05).
In order to optimize storage conditions of Korean traditional Makgeolli, we brewed Korean traditional Makgeolli for 1 week with two-stage fermentations and investigated changes viable cell counts of yeasts and bacteria during storage for 1 month at and . Yeast viable cell counts were decreased to 89.0% after storage for 30 days at , however, those were not significantly changed at storage. Bacteria cell counts were decreased to 59.0% of initial cell counts for 30 days at . In the storage at , bacteria were significantly decreased to 98.0% of initial cell counts after storage for 30 days. Lactic acid bacteria were also similar to those of total bacteria cell counts at storage, however, 99% of lactic acid bacteria were decreased at storage for 30 days.
In this study, domestic wheat white breads were prepared with the substitution of 1.5, 3.0, 4.5, and 6.0% Nelumbo nucifera G. tea powder(NNTP). The samples and a control were then compared with regard to quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of NNTP in the formulation. As the NNTP contents increased, the pH of dough and bread, baking loss, and lightness decreased, whereas the total titratable acidity of dough and bread increased. The fermentation power of dough expansion increased with increasing incubation time. The NNTP samples evidenced significantly higher specific volume, greenness, yellowness, resilience, and crumb consistency than were observed in the control group. However, hardness and fracturability evidenced the opposite effect. The water content and uniformity of the crumb pores were highest at a substitution level of 1.5%, and were lowest at a level of 4.5%. Crumb color, flavor, and delicious taste decreased with increasing NNTP contents, whereas lotus leaf flavor, astringency, bitterness, and off-flavor increased. Density of the crumb pore and crumb springiness were not significantly different among the samples. Softness, chewiness, and overall acceptability were maximal with the 1.5% substitution, and were minimal in the 6.0% group. In conclusion, our results demonstrate that NNTP may prove quite useful as a substitute for domestic wheat flour in the production of white bread, and may evidence favorable nutritional and functional properties.
The physicochemical, sensory and antioxidant activity characteristics of rice wine, yakju added with different ratios of Codonopsis lanceolata (0, 10, 20, and 30%) were investigated. The pH of the rice wine decreased and the total acidity increased with greater additions of C. lanceolata. Furthermore, the total sugar content increased, while the alcohol content decreased with increasing amounts of C. lanceolata. The color L-value had no change, but the color a- and bvalues increased with increasing amounts of C. lanceolata. The DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity increased with the addition of C. lanceolata. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall favorite were 5.53, 5.50, 5.63, and 5.65, respectively, with the addition of 20% C. lanceolata.
This study was conducted to determine the influence of cultural conditions such as temperature, time, water content, koji-thickness and agitation on the production of saccharifying amylase by Rhizopus sp. ZB9 isolated from Korean Nuruk during the preparation of rice koji, which is used in brewing Korean rice wines, Takju and Yakju. Rice kojies were made under different cultural conditions, and the saccharifying activities of each koji were tested. The temperature range suitable for the production of saccharifying amylase was . Based on the saccharifying activity and color, 60 hours of cultivation at was believed to produce the optimum results. The water contents of steamed rice suitable for the production of saccharifying amylase were 35~40%. An increase in koji-thickness induced no adverse effects on the production of saccharifying amylase, but agitation-work during cultivation had a harmful effect.
Volatile flavor components in the mash of takjus prepared by using Rhizopus japonicus nuruk were identified by using GC and GC-MS. Twenty-four esters, 19 alcohols, 9 acids, 10 aldehydes and 4 others were found in the mash of takju. Thirty nine components including 14 esters and 12 alcohols were detected in the beginning of fermentation. Seventeen components were more detected after second day of fermentation and 66 components were detected after 12 days of fermentation. Thirty eight flavor components including 12 alcohols such as ethanol, 2-methyl-1-propanol and 3-methyl-1-butanol, 14 esters such as ethylacetate, ethylcaprylate and isoamylacetate, 6 aldehydes and 5 acids were usually detected in the fermentation process. Ethanol was predominantly found in the range of 76.2149-92.1155% as a major component by using relative peak area. 3-Methyl-1-butanol, 2-methyl-1-propanol, ethyl caprylate, 2,3-butanediol and benzeneethanol were some of the major volatile components through the fermentation. Peak area of ethylacetate, diethyl succinate, octanoic acid, acetic acid and isobutylaldehyde among the same group were higher than other component depending upon fermentation time.
We conducted this study to develop a high value black garlic Makgeolli that was made of black garlic extract (BGE) and Sulgidduk. We investigated the quality characteristics of Makgeolli made with three different combinations of materials (control, Sulgidduk only; A, Sulgidduk combined with 15% BGE and water; B, Sulgidduk combined with 15% BGE instead of water). The pH of A and B were higher than the control, but the titratable acidity of A and B were lower. The sugar and alcohol contents of A and B increased during fermentation. A similar growth pattern was observed invisible cells, yeast, and lactic acid bacteria in all three Makgeolli. In A and B, the quantity of lactic acid bacteria was relatively higher than the yeast. The L value (lightness) was highest in the control, and the a value (redness) and b value (yellowness) were higher in A and B. The antioxidant properties of the three types of Makgeolli were evaluated using DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis[3-ethylbenzthiazoline-6-sulfonic acid]) radical scavenging activities. In these assays, B showed significantly higher radical scavenging activities than the other two Makgeolli.
Rochelle salt, normally present in the dinitrosalicylic acid reagent for reducing sugar, interferes with the protective action of the sulfite, but is essential to color stability. The difficulty may be resolved either by eliminating Rochelle salt from the reagent and adding it to the mixture of reducing sugar and reagent after the color is developed, or by adding known amounts of glucose to the samples of reducing sugar to compensate for the losses sustained in the presence of the Rochelle salt. The optimal composition of a modified dinitrosalicylic acid reagent is given.
The properties and new technologies of Korean medicinal wine and takju
- G H Lee
Lee, G.H. 1994. The properties and new technologies of Korean
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Conditions for the production of amylase and protease in making wheat flour nuruk by Rhizopus japonicus T2
- M H So
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in making wheat flour nuruk by Rhizopus japonicus T2. Korean J.
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The effect of fermentation temperature on the quality of jinyangju, a Korean traditional rice wine
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- H J Chung
Jin, T.Y., Chung, H.J., and Eun, J.B. 2000. The effect of fermentation
temperature on the quality of jinyangju, a Korean traditional rice
wine. Korean J. Food Sci. Technol. 38, 414-418.
Characteristics of a modified Nuruk made by inoculation of tractional Nuruk microorganisms
- M H So
So, M.H. 1999. Characteristics of a modified Nuruk made by inoculation
of tractional Nuruk microorganisms. Korean J. Food Nutr. 12, 219-225.
Korean Food Standard Codex KFDA, 10. General test methods
Korean Food Standard Codex. 2010. KFDA, 10. General test methods,
Korea Food Drug Administration, Seoul, Korea.
Changes of phytochemical, sensory, and antioxidant activity characteristics in rice wine. yakju added with different ratio of Codonopsis lanceolata
- C A Kim
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Kim, C.A., Lee, W.G., Lee, I.S., and Wang, M.H. 2008. Changes of
phytochemical, sensory, and antioxidant activity characteristics in
rice wine. yakju added with different ratio of Codonopsis lanceolata.
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