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KMID : 1024420140180010050
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Food Engineering Progress
2014 Volume.18 No. 1 p.50 ~ p.59
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Characteristics of Makgeolli Sul-dut by Pre-treatment of Rice and Koji
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Lee Jin-Ho
Kim Gye-Won
Shim Jae-Yong
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Abstract
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This study aimed to evaluate the fermentation profile, organic acid composition, and volatile flavor components inthe meshes of Sul-dut prepared using different pre-treatment methods of rice (Godubap, Baeksulgi, and Ikbanjuk)and different fermentation agents (Nuruk and Ipguk). Among the three pre-treatment methods used, Ikbanjuk pro-duced the lowest alcohol content (12.2% for Nuruk and 12.6% for Ipguk) and the titratable acidity of the differentfermentation profiles seemed to be related to the degree of gelatinization during the pre-treatment of rice. Thedegree of gelatinizaion for Godubab and Baeksulgi was 100%, while that for Ikbanjuk was only 62.5%. Generally,titratable acidity was higher in the Ipguk group compared with the Nuruk group regardless of the pre-treatmentmethod. Citric acid was the major organic acid in the Ipguk group, while lactic acid was the major organic acid inthe Nuruk group. In particular, Ikbanjuk produced the largest amount of lactic acid in Nuruk. Volatile flavor com-ponents of Sul-dut were largely dependent on the fermentation agents and were less affected by the pre-treatmentmethod.
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KEYWORD
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makgeolli, pre-treatment, sul-dut, fermentation profile, flavor
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