DOI QR코드

DOI QR Code

Characteristics of $Gammakgeolli$ Added with Processed Forms of Persimmon

첨가하는 감의 가공형태에 따른 감막걸리 품질특성

  • Im, Chae-Yun (Department of Food Science & Nutrition, Kyungpook National University) ;
  • Jeong, Seok-Tae (Fermentation & Food Processing Division, National Academy of Agricultural Sience, RDA) ;
  • Choi, Han-Seok (Fermentation & Food Processing Division, National Academy of Agricultural Sience, RDA) ;
  • Choi, Ji-Ho (Fermentation & Food Processing Division, National Academy of Agricultural Sience, RDA) ;
  • Yeo, Soo-Hwan (Fermentation & Food Processing Division, National Academy of Agricultural Sience, RDA) ;
  • Kang, Woo-Won (Department of Food Science & Nutrition, Kyungpook National University)
  • 임채윤 (경북대학교 식품영양학과) ;
  • 정석태 (국립농업과학원 발효이용과) ;
  • 최한석 (국립농업과학원 발효이용과) ;
  • 최지호 (국립농업과학원 발효이용과) ;
  • 여수환 (국립농업과학원 발효이용과) ;
  • 강우원 (경북대학교 식품영양학과)
  • Received : 2011.09.10
  • Accepted : 2012.01.20
  • Published : 2012.02.28

Abstract

To investigate the characteristics of $Gammakgeolli$ to which processed forms of persimmon were added, $Gokkam$, $Gammalaengi$, whole powder, peel powder, and paste were used as various processed forms. The moisture, total polyphenol, and soluble-solid contents of the persimmon used for making $Gammakgeolli$ showed a big difference according to the processed form of persimmon, and influenced the total polyphenol and alcohol contents of the $Gammakgeolli$. The pH and total acid of the $Gammakgeolli$, which were 3.7~4.1 and 0.20~0.29% (w/v), respectively, were similar to those of commercial $Makgeolli$. The amino acidity increased on the fifth day after fermentation from that on the third day, and showed relatively high levels in the whole power, peel power, and paste. The volatile-acid contents of the $Gammakgeolli$s were within the range of 80~100 ppm and showed the highest level in the persimmon-paste-treated sample. Among the major organic acids of $Gammakgeolli$ (oxalic, citric, tartaric, malic, succinic, lactic, and acetic acid), lactic acid had the highest concentration. The $Gammakgeolli$ to which hole power or paste was added showed a high level of yellowness and a good color in the sensatory evaluation. In the sensory evaluation (selection rate) of the taste and overall acceptability, the $Gammakgeolli$ treated with $Gammalaengi$ was the best.

References

  1. Cho KM, Lee JB, Kang KJ, Seo WT (2006) A study on the making of sweet persimmon (Diospyros kaki T) wine. Korean J Food Sci, 38, 785-792
  2. Margalit, Y (2004) Concepts in Wine Chemistry. The Wine Appreciation Guild, South San Francisco, USA, p 15-19
  3. Park YJ, Kang MH, Kim JI, Park OJ (1995) Changes of vitamin C and superoxide dismutase (SOD)-like activity of persimmon leaf tea by processing method and extraction condition. Korean J Food Sci Technol, 27, 281-285,
  4. Young CT, How JSL (1986) Composition and Nutritive Value of Raw and Processed Fruits. Commercial Fruit Processing. 2nd ed. Avi Publishing Co, Westport, CT, USA, p 531-564
  5. Lee YR, Chung HS, Seong JH, Moon KD (2011) Quality characteristics of tofu with added astringent persimmon powder. Korean J Food Sci Technol, 43, 329-333 https://doi.org/10.9721/KJFST.2011.43.3.329
  6. Chung JY, Kim KH, Shin DJ, Son GM (2002) Effects of sweet persimmon powder on the characteristics of bread. J Korean Soc Food Sci Nutr, 31, 738-742 https://doi.org/10.3746/jkfn.2002.31.5.738
  7. Kim HO, Moon HK, Kim GY (2005) Properties on the quality characteristics of Selgidduck with various concentrations of dried persimmon extract. J East Asian Soc Dietary Life, 15, 591-597
  8. Lee HH, Koh BK (2002) Sensory characteristics of maejakgwa with persimmon powder. Korean J Soc Food Cookery Sci, 216-224
  9. Chang EH, Jeong ST, Park KS, Yun HK, Roh JH, Jang HI, Choi JU (2008) Characteristics of domestic and imported red wines. Korean J Food Preserv, 15, 203-20
  10. Choi JH, Jeon JA, Jung ST, Park JH, Park SY, Lee CH, Kim TJ, Choi HS, Yeo SH (2011) Quality characteristics of Seoktanju fermented by using different commercial nuruks. Korean J Microbiol Biotechnol, 39, 56-62
  11. The National Tax Service Technical Research Institute (2009) Regulation for Analysis of Alcoholic Beverages. Korea, p 38-39
  12. Kim YC, Kim JB, Cho KJ, Lee IS, Chung SK (2002) Arotenoid content of Korean persimmon peel and their changes in storage. Food Sci Biotechnol, 11, 477-479
  13. Jang SW, Kim HJ, Song JH, Lee KY, Kim IH, Rho HT (2011) Determination of several phenolic compounds in cultivars of grape in Korea. Korean J Food Preserv, 18, 328-334 https://doi.org/10.11002/kjfp.2011.18.3.328
  14. Gottschalk G (1986) Bacterial Metabolism. 2nd ed. Springer-Verlag, New York, USA, p 210-214
  15. Lee SJ, Kim JH, Jung YW, Park SY, Shin WC, Park CS, Hong SY, Kim KW (2011) Composition of organic acids and physiological functionality of commercial Makgeolli. Korean J Food Sci Technol, 43, 206-212 https://doi.org/10.9721/KJFST.2011.43.2.206
  16. Lee MS (1999) Changes in microorganisms and components during Takju brewing by a modified nuruk. Korean J Food & Nutr, 12, 226-232
  17. Lim 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
  18. Seo JH, Jeong YJ, Shin SR, Kim KS (2000) Effect of tannins from astringent persimmon in alcohol fermentation for persimmon vinegars. J Korean Soc Food Sci Nutr, 29, 407-41
  19. 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 https://doi.org/10.3746/jkfn.2010.39.2.301
  20. Lee JS, Lee TS, Noh BS, Park PO (1996) Quality characteristics of mash of Takju prepared by different raw materials. Korean J Food Sci Technol, 28, 330-336
  21. 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
  22. Quantities of production, shipment (Domestic, Export). Available from: http://kosis.kr. Accessesd Oct 20, 2011
  23. Yang HS, Eun JB (2011) Fermentation and sensory characteristics of Korean traditional fermented liquor (Makgeolli) added with citron (Citrus junos SIEB ex TANAKA) Juice. Korean J Food Sci Technol, 43, 438-445 https://doi.org/10.9721/KJFST.2011.43.4.438
  24. Kim KM, Jung WJ, Shin JH, Kang MJ, Sung NJ (2011) Preparation and quality characteristics of Makgeolli made with black garlic extract and Sulgidduk. J Korean Soc Food Sci Nutr, 40, 759-766 https://doi.org/10.3746/jkfn.2011.40.5.759
  25. Kim SY, Kim UK, Yoon SJ, Jo NJ, Jung SK, Kwon SH, Chang YH, Jeon YH (2011) Physicochemical and microbial properties of Korean traditional rice wine, Makgeolli, supplemented with cucumber during fermentation. J Korean Soc Food Sci Nutr, 40, 223-228 https://doi.org/10.3746/jkfn.2011.40.2.223
  26. Jeon MH, Lee WJ (2011) Characteristics of blueberry added Makgeolli. J Korean Soc Food Sci Nutr, 40, 444-449 https://doi.org/10.3746/jkfn.2011.40.3.444
  27. Park SS, Yoon JA, Kim JJ (2010) Quality properties of Takju (rice wine) added with kidney bean. J East Asian Soc Dietary Life, 20, 575-581

Cited by

  1. Study on Optimization of Persimmon Kochujang Jangachi Using Response Surface Methodology vol.44, pp.9, 2015, https://doi.org/10.3746/jkfn.2015.44.9.1364
  2. Effects of Different Cultivars and Milling Degrees on Quality Characteristics of Barley Makgeolli vol.44, pp.12, 2015, https://doi.org/10.3746/jkfn.2015.44.12.1839
  3. Physicochemical Characteristics and Biological Activities of Makgeolli Supplemented with the Fruit of Akebia quinata during Fermentation vol.45, pp.5, 2013, https://doi.org/10.9721/KJFST.2013.45.5.619
  4. Immunomodulatory Effects of Polysaccharides Derived from Persimmon Leaves on Cyclophosphamide-induced Immunosuppressed Mice vol.45, pp.5, 2013, https://doi.org/10.9721/KJFST.2013.45.5.636
  5. Characteristics of Persimmon Juice fermented with Kimchi Lactic Acid Bacteria vol.28, pp.1, 2015, https://doi.org/10.9799/ksfan.2015.28.1.016
  6. Quality Characteristics during Storage of Rice Makgeolli Added with Cheonnyuncho Fermentative Extract vol.29, pp.6, 2013, https://doi.org/10.9724/kfcs.2013.29.6.679
  7. Cholesterol-lowering effect of astringent persimmon fruits (Diospyros kaki Thunb.) extracts vol.26, pp.1, 2017, https://doi.org/10.1007/s10068-017-0031-4
  8. Quality characteristics of domestic dried persimmon and imported dried persimmon vol.21, pp.1, 2014, https://doi.org/10.11002/kjfp.2014.21.1.140
  9. Quality Characteristics of Cookies with Persimmon Peel Powder vol.30, pp.5, 2014, https://doi.org/10.9724/kfcs.2014.30.5.620
  10. Changes in Qaulity Characteristics of Makgeolli during Storage Time vol.27, pp.4, 2012, https://doi.org/10.7318/KJFC/2012.27.4.383
  11. Antioxidant Activity and Quality Characteristics of Mung Bean Starch Gel prepared with Persimmon Powder vol.26, pp.4, 2013, https://doi.org/10.9799/ksfan.2013.26.4.638
  12. Quality Characteristics and Physiological Activities of Takju with Whole Chestnut vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.746
  13. Quality Characteristics and Antioxidant Effects of Yakju Added with Rose, Camellia and Cockscomb Flower vol.32, pp.4, 2016, https://doi.org/10.9724/kfcs.2016.32.4.466
  14. Changes in the Quality Characteristics of Sulgidduk by the Addition of Persimmon Peel vol.29, pp.5, 2013, https://doi.org/10.9724/kfcs.2013.29.5.479