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KMID : 1011620130290060679
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 6 p.679 ~ p.690
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Quality Characteristics during Storage of Rice Makgeolli Added with Cheonnyuncho Fermentative Extract
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정복미:Jung Bok-Mi
신태선:Shin Tai-Sun/:Kim Hyung-Rak
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Abstract
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This study was conducted to investigate the properties of rice makgeolli stored with different quantities of Cheonnyuncho fermentative extract (1%, 3%, 5%). Plain rice makgeolli(control)and cheonnyuncho-containing rice makgeolli(cheonnyuncho makgeolli) were stored and ripened for 0, 5, 10, 15 and 20 days at 5 ℃. The mineral contents of cheonnyunchoMakgeolli was higher than that of rice makgeolli. At the end of storage periods, the pH value of 1% cheonnyunchomakgeolli was higher than that of rice makgeolli. Of the major organic acids found in cheonnyunchomakgeolli (succinic, lactic, acetic, phosphoric, and malic), succinic acid had the highest concentration. Similarly, of all the free sugars, glucose was the most prominent. Before storage, hunter color L and b values were the highest in control followed by 1%, 3% and 5% cheonnyunchomakgeolli. At the end of storage period, color a value decreased in 1% cheonnyunchomakgeolli, whereas it increased in 3% and 5% cheonnyunchomakgeolli. The antioxidative effect of makgeolli was seen in 3% cheonnyunchomakgeolli. Total viable counts were the lowest in 3% cheonnyunchomakgeolli at the end of storage periods. A sensory evaluation test showed that the taste of cheonnyuncho-containing makgeolli was significantly better than that of control. From these results, we conclude that addition of cheonnyuncho fermentative extract at a concentration of 1-3% is suitable for the manufacturing of makgeolli products.
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KEYWORD
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Cheonnyuncho fermentative extract, rice makgeolli, quality characteristics
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