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


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.


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