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A study on manufacturing of red ginseng Makgeolli using the red ginseng starch and changes of physicochemical components of red ginseng Makgeolli during storage periods

홍삼 전분을 이용한 홍삼막걸리의 제조 및 이화학적 성분 변화

  • Lee, Hwan (International Ginseng and Herb Research Institute) ;
  • Kim, Yeong-Su (International Ginseng and Herb Research Institute) ;
  • Kim, Do-Yeon (International Ginseng and Herb Research Institute) ;
  • Kim, So-Young (Functional Food and Nutrition Division Department of Agrofood Resources, National Academy of Agricultural Sciences(NAAS), RDA) ;
  • Lee, Wan-Kyu (College of Veterinary Medicine, Chungbuk National University) ;
  • Lee, Sang-Myeong (Devision of Biotechnology, College of Environmental and Bioresource Sciences, Chonbuk National University) ;
  • Park, Jong-Dae (International Ginseng and Herb Research Institute) ;
  • Shon, Mi-Yae (International Ginseng and Herb Research Institute)
  • 이환 ((재단법인)금산국제인삼약초연구소) ;
  • 김영수 ((재단법인)금산국제인삼약초연구소) ;
  • 김도연 ((재단법인)금산국제인삼약초연구소) ;
  • 김소영 (농촌진흥청 기능성식품과) ;
  • 이완규 (충북대학교 수의학과) ;
  • 이상명 (전북대학교 환경생명자원대학 생명공학부) ;
  • 박종대 ((재단법인)금산국제인삼약초연구소) ;
  • 손미례 ((재단법인)금산국제인삼약초연구소)
  • Received : 2014.10.08
  • Accepted : 2015.06.15
  • Published : 2015.06.30

Abstract

This study was performed to develop the maufacturing processes of Makgeolli using red ginseng starch (RGS). After the fermentation of RGS with koji, nuruk, and yeast, the different temperature effects on the number of the yeast cells, the content of organic acid, free sugars, and total acid, and pH were investigated. There were no changes in the composition of the yeast cell number and content of organic acid amd during 20 days at $4^{\circ}C$. The content of free sugars (sucrose, glucose and mannose) and the pH value of red ginseng Makgeolli decreased during storage at $4^{\circ}C$. This meant that the total acid content and pH value increased after organic acid was produced from fermentation. Therefore, red ginseng Makgeolli is highly acidic and sour. Since high acidity helps improve storage conditions, so this developed red ginseng Makgeolli is considered safe for consumption. Furthermore, the total content of ginsenoside was 2.47 mg/mL, which was differentiate Makgeolli using red ginseng starch, with others. Therefore, new red ginseng Makgeolli is rich in organic acid, free sugars, and ginsenoside. As a result, its storage, taste, and flavor improved.

Acknowledgement

Grant : 신 기능성 농식품 및 부가가치 향상 기술 개발

Supported by : 농촌진흥청

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