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KMID : 0380620110430060742
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 6 p.742 ~ p.746
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Effect of Microwave Treated-Wild Ginseng on the Quality of Korean Traditional Yakju
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Lee Dae-Hyoung
Kang Heui-Yun
Lee Yong-Seon
Cho Chang-Hui
Kim Soon-Jae
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Abstract
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To increase the quality of Korean traditional yakju, we prepared seed cultures by fermentation at 20oC for 2 days after addition of 140% water, 3% nuruk and 1.5% yeast into cooked rice. After the 200% cooked rice, 120% water and 0.08% commercial saccharifying enzyme were added to seed cultures and fermented for 2 days at 20oC, wild ginseng was added and then further fermented for 5 days. Physicochemical properties of traditional yakju were investigated. Ethanol was produced (18.5%) by the addition of 1.2% wild ginseng. However, ethanol content was not increased by addition of microwave treated-wild ginseng and rice (either cooked rice or raw). The traditional yakju obtained by fermentation at 20oC for 5 days, after 90 sec of microwave treated-wild ginseng was added into main fermentation broth, showed good total acceptability and also contained 791 ppm saponin.
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KEYWORD
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traditional yakju, microwave, wild ginseng
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