Quality characteristics of oriental melon Makgeolli using uncooked rice by oriental melon concentrate

참외 농축액 첨가에 따른 무증자 쌀막걸리의 품질특성

  • Kim, Ok-Mi (Faculty of Hotel Culinary Arts, Taekyeung College) ;
  • Park, SunIl (Department of Food Science and Technology, Keimyung National University) ;
  • Jo, Yongjun (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Jeong, Yongjin (Department of Food Science and Technology, Keimyung National University)
  • 김옥미 (대경대학교 호텔조리학부) ;
  • 박선일 (계명대학교 식품가공학과) ;
  • 조용준 (경북대학교 식품공학과) ;
  • 정용진 (계명대학교 식품가공학과)
  • Received : 2014.04.16
  • Accepted : 2014.07.17
  • Published : 2014.08.30


In this study, we examined the quality characteristics of oriental melon concentrate according to its content in the production of Makgeolli using uncooked rice. The results show that when more oriental melon concentrate was added to the Makgeolli and as the fermentation progressed, the sugar content of the Makgeolli increased. A slight increase was noted in all samples. The total acidity from the second day of fermentation did not show a significant difference according to the addition of 0.77~0.85% oriental melon concentrate. The pH of Makgeolli was slightly higher. The addition of more oriental melon concentrate after its decrease on the first day showed no significant difference in the pH. Reducing sugars in the Makgeolli slightly increase on the second day, after it rapidly decreased on the first day. The alcohol content increased as the fermentation progressed, and the Makgeolli with 9% (v/w) oriental melon concentrate added on the fourth day of its fermentation showed the highest alcohol content of 11.15%. Thus, it verified that as more oriental melon concentrate is added, the higher the alcohol content becomes. The acetaldehyde content of the alcoholic ingredients was low. The addition of and the increase in the oriental melon concentrate and the methanol were highest in the Makgeolli when 6% (v/w) oriental melon concentrate(199.08 ppm) was added. For the sensory characteristics, the Makgeolli with 6% (v/w) oriental melon concentrate showed the highest color, odor, taste and overall values of 3.60, 3.60, 2.80 and 3.60, respectively; but in general, it showed low values. The result showed that during the production of Makgeolli, oriental melon concentrate can be added, but a study on the use of a sweetener to improve the quality of the Makgeolli is desirable.


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