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KMID : 1134820070360040464
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 4 p.464 ~ p.469
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Fermentation and Functional Properties of Korean Traditional Liquor, Hahyangju
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Park Chi-Duck
Jung Hee-Kyoung
Kim Dae-Ik
Lee In-Seon
Hong Joo-Heon
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Abstract
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This research was worked out to investigate fermentation and functional properties of Hahyangju. Hahyangju was brewed by traditional method and the changes in chemical component and microorganisms in wine mash were evaluated during brewing. In the course of the first mash brewing, the yeast cell number was the highest after 6 days fermentation, and contained 11% alcohol, 0.82% total acidity and 0.53% amino acidity. The final product of Hahyangju contained 19.2% alcohol, 0.32% reducing sugar, 0.46% total acidity and 0.24% amino acidity. The major organic acid was lactic acid containing 680.04 ㎎/100 mL. The total phenolic compound contents and electron donating ability of Hahyangju were 263.16 ppm and 93.08%, respectively. Nitrate scavenging effect was measured at various pH (1.2, 3.0, 4.2, 6.0); the highest effect was at pH 1.2 as 90.26%. Angiotensin converting enzyme (ACE) inhibition activity and fibrinolytic activity of Hahyangju ware 87.5% and 19.1 unit, respectively.
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KEYWORD
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Hahyangju, Korean traditional liquor, fermentation, functional properties
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