Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Properties of Gangha-ju Liquor According to the Preparation Method

제조방법에 따른 강하주의 품질 특성

  • Yu, Young-Ju (Department of Food Science and Technology, Mokpo National University) ;
  • Jung, Soon-Teck (Department of Food Science and Technology, Mokpo National University)
  • 유영주 (목포대학교 생물산업학부 식품생물공학) ;
  • 정순택 (목포대학교 생물산업학부 식품생물공학)
  • Published : 2003.04.28
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Abstract

This studies were performed to develop a Korean traditional folk liquor namely Gangha-ju has been prepared at Bosung district in Korea, and manufacturing conditions and anti-oxidation activity and anti-microbial activity of Gangha-ju were investigated. Ethyl-alcohol 20% and 30% Gangha-ju were brewed with glutinous rice wine, distilled liquor and 6 herbs of ginger, cinnamon, etc. Chemical and physical properties of 30% Gangha-ju were acidity 0.22, pH 4.31, amino acidity 3.26, transmittance 59 and conductivity $911\;{\mu}s/m$, and 20% Gangha-ju were 0.43, 4.20, 6.26, 62 and $924\;{\mu}s/m$. Volatile flavor compounds of ethyl alcohol, acetic acid, butanol, n-amyl alcohol, iso-pentyl alcohol, ethyl acetate, butyl acetate, acetaldehyde and furfural were detected, and main aroma compounds of Gangha-ju were isopentyl alcohol and ethyl acetate. Anti-oxidation activity by DPPH method was evaluated 31.32%, and nitrite scavenging effect was 31.79%. Anti-microbial activity against several microorganisms was pronounced strong activity over a wide range of test organisms, and Leuconostoc mesenteroids and Salmonella Ttyphimurium, Staphylococcus epidermidis were found to be more sensitive to Gangha-ju than Escherichia coli and Aspergillus flavus.

Keywords

References

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