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KMID : 0665220090220010086
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Korean Journal of Food and Nutrition
2009 Volume.22 No. 1 p.86 ~ p.91
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Manufacture and Quality Characteristics of Korean Traditional Gugija(Lycii fructus) Tagju
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Song Jung-Hwa
Lee Ji-Su
Lee Eun-Na
Lee Seung-Hwan
Kim Jae-Ho
Lee Jong-Soo
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Abstract
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To develop a new traditional Gugija tagju, various koji were prepared using several starch sources along with Aspergillus awamori var. kawachi, and then their effects on the quality of the tagju were investigated. Ethanol contents(11.113.8%) were not significantly different among the Gugija tagju made from the various types of koji, whereas the tagju made using non-glutinous rice koji had the best total acceptability. The addition of 1% Gugija extracts into the mash increased its total acceptability and anti-hypertensive angiotensin I-converting inhibitory activity, and the optimal fermentation period for brewing the Gugija tagju was 10 days.
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KEYWORD
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Korea traditional Gugija tagju, non-glutinous rice koji, quality characteristics, functionality
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