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Production of $Makgeolli$ Using Rice Treated with $Gaeryang-Nuruk$ (for Non-steaming Process) Extract

시판 무증자용 개량누룩 추출물로 처리한 쌀을 이용한 막걸리 제조

  • Park, Ji-Hye (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA) ;
  • Yeo, Soo-Hwan (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Ji-Ho (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA) ;
  • Jeong, Seok-Tae (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Han-Seok (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA)
  • 박지혜 (국립농업과학원 발효이용과) ;
  • 여수환 (국립농업과학원 발효이용과) ;
  • 최지호 (국립농업과학원 발효이용과) ;
  • 정석태 (국립농업과학원 발효이용과) ;
  • 최한석 (국립농업과학원 발효이용과)
  • Received : 2011.08.22
  • Accepted : 2011.12.30
  • Published : 2012.02.28

Abstract

The temperature changes and quality characteristics of $Makgeolli$ produced using rice treated with $Gaeryang-Nuruk$ (commercial improved $Nuruk$) extract were investigated. During fermentation, the treated rice maintained a lower temperature than the control and then rose after the fifth mashing day. For all the treatments, the numbers of yeast, LAB and AAB colonies increased on the second mashing day, and then gradually decreased. As the fermentation proceeded, the pH gradually increased from the third mashing day, and eventually became higher than that on the initial mashing day. The total acid contents increased on the first mashing day, but as the fermentation progressed, they showed little change. The amino acidity and soluble solid contents during overall fermentation and reducing-sugar contents was reduced until the first mashing day, and increased from the day after. As for the alcohol content, that of the control was 6.87% on the first mashing day, and then gradually increased, nuruk-extract-treated rice began with 9~10% alcohol content and then increased as the fermentation proceeded. Among the organic acid contents, lactate was the main material. In the sensory evaluation, the 24 h-, 48 h- and 72 h- treated rice samples showed somewhat good response.

Acknowledgement

Supported by : 농촌진흥청

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