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KMID : 1134820120410071002
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 7 p.1002 ~ p.1008
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Quality Characteristics of Cereal Makgeolli Rice Nuruk Prepared Rhizopus oryzae CCS01
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Cho Hyoun-Kook
Seo Weon-taek
Lee Ju-Young
Cho Kye-man
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Abstract
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For the production of Korea traditional cereal wine makgeolli, a rice fermentation starter nuruk was Rhizopus oryaze CCS01 commercial nuruk. The carbohydrate content of rice nuruk was higher, the levels of moisture, ash, crude protein, and crude fat were lower. In particular, the saccharifying activity of rice nuruk was 2.2 times higher than commercial nuruk. pH, alcohol, and viable yeast cells of makgeolli made rice nuruk were higher than those of makegolli made commercial nuruk. In contrast, the levels of acidity, oBrix, viable lactic acid bacteria (LAB) cells, and browning of makgeolli made rice nuruk were lower than those of makgeolli made commercial nuruk, the alcohol content of glutinous rice (GUR) makgeolli made rice nuruk higher other samples. These results suggest that rice nuruk R. oryzae CCS01 make new type cereal makgeolli.
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KEYWORD
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Rhizopus oryzae CCS01, rice nuruk, cereals, makgeolli, browning
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