Advanced SearchSearch Tips
Physicochemical and Sensory Characteristics of Moju Sold at Restaurants Located in Jeonju
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 6,  2011, pp.907-915
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.6.907
 Title & Authors
Physicochemical and Sensory Characteristics of Moju Sold at Restaurants Located in Jeonju
Lee, Bo-Young; Kim, Sang-Jun; Doo, Hong-Soo; Kwon, Tae-Ho; Kim, Jong-Wook;
  PDF(new window)
Moju is a low-alcoholic beverage made by filtering after boiling a mixture of makgeolli, ginseng, arrowroot, licorice root, cinnamon, jujube, ginger, and raw sugar. It is known to alleviate hangovers. To provide information for use in the development of palatable Moju, this study evaluated the physicochemical and sensory properties of 22 kinds of Moju being sold at different restaurants in Jeonju city. The mean values of obtained in the physicochemical analysis were as follows: water content, 91.28%; alcohol content, 1.09%; pH, 4.25; total acidity, 0.27%; reducing sugar content, 40.68 mg/mL; soluble solid content, 13.75 ; and viscosity 11.19 cP. The Lactic-, malic-, and citric- acid contents were higher than the contents of other organic acids. The sucrose content was higher than the contents of other free sugars. The mean value of the free amino acids was 175.3 mg%, lower than that of Takju, the main ingredient of Moju. It was considered that the free amino acids in Takju can be used as a substrate for the browning reaction in the process of Moju manufacture. In the sensory evaluation, the Moju with 0.15~0.25% total acidity, 10.6~13.4 , and 5.73~9.57 cP was preferred.
Moju;alcohol content;acidity;viscosity;Takju;
 Cited by
헛개나무를 이용한 모주의 품질 특성 및 생리활성(in vivo) 효능 검증,박연희;유옥경;배초롱;차연수;

한국식품영양과학회지, 2015. vol.44. 11, pp.1599-1606 crossref(new window)
Quality Characteristics and Evaluation of Physiological Activities of Moju Made with Hovenia dulcis Thunb., Journal of the Korean Society of Food Science and Nutrition, 2015, 44, 11, 1599  crossref(new windwow)
Chung DH (2004) The history of Korean liquor. Shinkwang Publishing Company, Korea, p 387

Her SM (2004) Mysterious liquor, to discover unknown traditional liquor. Woongjindotcom, Korea, p 176-177

Jo JH (1999) The recovery of our traditional liquor. Seohaemunjib, Seoul, Korea, p 168

Kim JM, Hwang HS (2007) Manufacturing method of Moju and its processing method for preservation. Korea patent No 1020070059784

Kwon YH, Jo SJ, Kim HR, Lee HJ, Kim JH, An BH (2009) Physicochemical properties and volatile compounds in Jeonju Moju. Korean J Food Sci Technol, 41, 503-508

Cho SO, Song SH (2011) Manufacturing method of Moju and a spirituous liquor using a distillation method. Korea patent No 101026263

AOAC (1995) Official Methods of Analysis. 16th ed. Methods 3.1.03, 37.1.18, 37.1.35. The Association of Official Analytical Chemists, Washington DC, USA

NTSTS Institute (2008) Regulations of alcoholic beverages analysis. National Tax Service Technical Service Institute, Seoul, Korea, p 37-50

Miller GL (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem, 31, 426-428 crossref(new window)

Lee CY, Kim TW, Song CK (1996) Studies on the souring of Hansan Sogokju(Korean Traditional Rice Wine). Korean J Food Sci Technol, 28, 117-121

Kim HR, Jo SJ, Lee SJ, Ahn BH (2008) Physicochemical and sensory characterization of a Korean traditional rice wine prepared from different ingredients. Korean J Food Sci Technol, 40, 551-557

Oh YA, Kim SD, Kim KH (1997) Changes of sugars, organic acids and amino acids content during fermentation of pine needle added Kimchi. Korean J Food Sci Technol, 9, 45-50

Kim JH, Lee SH, Kim NH, Choi SY, Lee JS (2000) Manufacture and physiological functionality of Korea traditional liquors by using dandelion. Korean J Appl Microbio Bioeng, 28, 367-371

Kim UJ, Ku KH (2001) Sensory evaluation techniques of food. Hyoil Moonhacsa, Seoul, Korea, p 68-72

SPSS. (1999) Statistical Package for the Social Sciences for Windows. Rel. 10.0. SPSS Inc, Chicago, IL, USA

Kim JY, Sung KW, Bae HW, Yi YH (2007) pH, acidity, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of puffed rice powder added Takju during fermentation. Korean J Food Sci Technol, 39, 266-271

Park CS, Lee TS (2002) Quality characteristic of Takju prepared by wheat flour nuruks. Korean J Food Sci Technol, 34, 296-302

Lee SM, Lee TS (2000) Effect of roasted rice and defatted soybean on the quality characteristics of Takju during fermentation. J Nat Sci, 12, 71-79

Lee JW, Shim JY (2010) Quality characteristics of Makgeolli during freezing storage. Food Engineering Progress, 14, 328-334

Jeong JW, Park KJ, Kim MH, Kim DS (2006) Changes in quality of spray-dried and freeze-dried Takju powder during storage. Korean J Food Sci Technol, 38, 513-520

Jeong JW, Park KJ, Kim MH, Kim DS (2006) Quality characteristics of Takju fermentation by addition of chestnut peel powder. Korean J Food Preserv, 13, 329-336

Lee HS, Park CS, Choi JY (2010) Quality characteristics of the mashes of Takju prepared using different yeasts. Korean J Food Sci Technol, 42, 56-62

Joung, EJ, Park NS, Kim YM (2004) Studies on Korean Takju using the by-product of rice milling. Korean J Food Nutr, 17, 199-205

Woo SM, Shin JS, Seong JH, Yeo SH, Choi JH, Kim TY, Jeong YJ (2010) Quality characteristics of brown rice Takju by different Nuruks. J Korean Soc Food Sci Nutr, 39, 301-307 crossref(new window)

So MH, Lee YS, Han SH, Noh WS (1999) Analysis of Major Flavor Compounds in Takju Mash Brewed with a Modified Nuruk. Korean J Food Nutr, 12, 421-426