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KMID : 0380620130450010070
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 1 p.70 ~ p.76
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Quality Properties of Makgeolli Brewed with Various Rice and Koji
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Kwon Young-Hee
Lee Ae-Ran
Kim Hye-Ryun
Kim Jae-Ho
Ahn Byung-Hak
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Abstract
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The aim of this research was to analyze makgeolli with nineteen kinds of rice and koji. Among 19 rice, 18
rice were domestic products and one rice was an import. For the properties of koji made with 19 kinds of rice, the acidity
was over 5.0 and the saccharogenic power was more than 60SP. Makgeolli brewed with 19 kinds of rice and the koji of
each rice were analyzed for alcohol contents, pH, total acidity and solid contents during fermentation. After fermentation,
raw liquor’s alcohol degree was set 6.0%, the pH ranged 3.47-3.76, the total acidity 0.27-0.44%, the solid contents and
the reducing sugar were 2.7-4.6oBx and 2.49-6.01 mg/mL. Organic acid was detected 5 kinds (oxalic, malic, lactic, acetic,
succinic acid) and free sugars were found such as glucose, maltose and fructose. Hwayoung, Hopum and Sura were higher
than the residue in 15 kinds of rice in the preference test.
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KEYWORD
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makgeolli, koji, rice, quality properties
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