Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Physicochemical and Sensory Characteristics of Moju Sold at Restaurants Located in Jeonju

전주지역 음식점에서 판매되는 모주의 이화학적, 관능적 특성

  • Received : 2011.05.11
  • Accepted : 2011.10.14
  • Published : 2011.12.30
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Abstract

Moju is a low-alcoholic beverage made by filtering after boiling a mixture of makgeolli, ginseng, arrowroot, licorice root, cinnamon, jujube, ginger, and raw sugar. It is known to alleviate hangovers. To provide information for use in the development of palatable Moju, this study evaluated the physicochemical and sensory properties of 22 kinds of Moju being sold at different restaurants in Jeonju city. The mean values of obtained in the physicochemical analysis were as follows: water content, 91.28%; alcohol content, 1.09%; pH, 4.25; total acidity, 0.27%; reducing sugar content, 40.68 mg/mL; soluble solid content, 13.75 $^{\circ}Brix$; and viscosity 11.19 cP. The Lactic-, malic-, and citric- acid contents were higher than the contents of other organic acids. The sucrose content was higher than the contents of other free sugars. The mean value of the free amino acids was 175.3 mg%, lower than that of Takju, the main ingredient of Moju. It was considered that the free amino acids in Takju can be used as a substrate for the browning reaction in the process of Moju manufacture. In the sensory evaluation, the Moju with 0.15~0.25% total acidity, 10.6~13.4 $^{\circ}Brix$, and 5.73~9.57 cP was preferred.

전주지역의 모주는 막걸리에 인삼, 칡, 감초, 계피, 대추, 생강 등 생약재와 흑설탕을 넣고 일정시간 교반 가열한 후 여과해서 만드는 해장술 개념의 저농도 알코올성 음료이다. 기호성이 높은 모주 개발을 위한 정보를 제공할 목적으로, 전주 시내의 음식점에서 판매되는 전주모주 22종의 이화학적, 관능적 특성을 평가하였다. 이화학적 분석치의 평균값은 수분 91.28%, 알코올 1.09%, pH 4.25, 총산 0.27%, 환원당 40.68 mg/mL, 당도 13.75 $^{\circ}Bx$, 점도 11.19 cP이었다. 유기산 중 lactic acid, malic acid, citric acid 함량이 다른 3종의 유기산에 비해 높게 나타났으며, 유리당 중 sucrose 함량이 glucose, fructose 함량보다 월등히 높게 나타났다. 유리아미노산 함량은 175.3 mg%로 모주의 주원료인 탁주에 비해 적은 편으로 이는 모주 제조과정 중에 가열에 따른 갈변반응의 기질로서 탁주의 유리아미노산이 이용되었기 때문으로 사료된다. 관능검사 결과, 전체적인 기호도가 비교적 높은 모주는 총산 함량이 0.15~0.25%로 낮을 뿐만 아니라, 당도는 10.6~13.4 $^{\circ}Bx$, 점도는 5.73~9.57 cP 범위의 모주이었다.

Keywords

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