Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Cereal Makgeolli Rice Nuruk Prepared Rhizopus oryzae CCS01

Rhizopus oryzae CCS01로 제조된 쌀누룩을 이용한 곡류 막걸리의 품질 특성

  • Cho, Hyeon-Kook (Farming Corporation OrumJooga Winery) ;
  • Seo, Weon-Taek (Dept. of Food Science, Gyeongnam National University of Science and Technology) ;
  • Lee, Ju-Young (Farming Corporation OrumJooga Winery) ;
  • Cho, Kye-Man (Dept. of Food Science, Gyeongnam National University of Science and Technology)
  • 조현국 (영농조합법인 오름주가) ;
  • 서원택 (경남과학기술대학교 식품과학부) ;
  • 이주영 (영농조합법인 오름주가) ;
  • 조계만 (경남과학기술대학교 식품과학부)
  • Received : 2011.11.22
  • Accepted : 2012.06.26
  • Published : 2012.07.31
Download PDF
⟨ Previous Next ⟩

Abstract

For the production of Korea traditional cereal wine makgeolli, a rice fermentation starter nuruk was Rhizopus oryaze CCS01 commercial nuruk. The carbohydrate content of rice nuruk was higher, the levels of moisture, ash, crude protein, and crude fat were lower. In particular, the saccharifying activity of rice nuruk was 2.2 times higher than commercial nuruk. pH, alcohol, and viable yeast cells of makgeolli made rice nuruk were higher than those of makgeolli made commercial nuruk. In contrast, the levels of acidity, $^{\circ}Brix$, viable lactic acid bacteria (LAB) cells, and browning of makgeolli made rice nuruk were lower than those of makgeolli made commercial nuruk, the alcohol content of glutinous rice (GUR) makgeolli made rice nuruk higher other samples. These results suggest that rice nuruk R. oryzae CCS01 make new type cereal makgeolli.

본 연구에서는 시판누룩에서 분리한 Rhizopus oryzae CCS01로 쌀누룩을 제조하고 이를 이용하여 곡류 막걸리 제조하였다. R. oryzae CCS01로 제조한 쌀누룩은 시판누룩보다 탄수화물 함량은 높았으나, 수분 및 회분, 조단백질, 조지방 함량은 낮았고 당화력은 약 2.2배 정도 높게 나타났다. R. oryzae CCS01로 제조된 쌀누룩으로 제조한 막걸리는 pH와 알코올 함량은 시판누룩보다 높게 나타났으나, 당도 및 산도, 젖산균수, 효모균수, 갈변도는 낮게 나타났다. 특히 쌀누룩으로 제조한 찹쌀(GUR) 막걸리의 경우 다른 막걸리들 보다 알코올 함량이 가장 높았다. 이 결과로 R. oryzae CCS01로 제조된 쌀누룩을 이용하여 새로운 곡류 막걸리 제조가 가능할 수 있을 것으로 판단되었다.

Keywords

References

  1. Woo SM, Shin JS, Seong JH, Yeo SH, Choi JH, Kim TY, Jeong YJ. 2010. Quality characteristics of brown rice Takju by different Nuruks. J Korean Soc Food Sci Nutr 39: 301-307. https://doi.org/10.3746/jkfn.2010.39.2.301
  2. Kim AR, Lee SY, Kim KBWR, Song EJ, Kim JH, Kim MJ, Ji KW, Ahn IS, Ahn DH. 2008. Effect of Glycyrrhiza uralensis on shelf-life and quality of takju. Korean J Food Sci Technol 40: 194-200.
  3. Kim GM, Jung WJ, Shin JH, Kang MJ, Sung NJ. 2011. Preparation and quality characteristics of Makgeolli made with black garlic extract and Sulgidduk. J Korean Soc Food Sci Nutr 40: 759-766. https://doi.org/10.3746/jkfn.2011.40.5.759
  4. Lee TS, Han EH. 2000. Volatile flavor components in mash of Takju prepared by using Aspergillus oryzae nuruks. Korean J Food Sci Technol 33: 366-372.
  5. Lee GH. 1994. The properties and new technologies of Korean medicinal wine and Takju. J Microbiol Biotechnol 7: 4036-4046.
  6. So MH, Lee YS. 2009. Effects of culture conditions of Rhizopus sp. ZB9 on the production of saccharifying amylase during the preparation of rice koji. Korean J Food Nutr 22: 644-649.
  7. Han EH, Lee TS, Noh BS, Lee DS. 1997. Volatile flavor components in mash of Takju prepared by suing different Nuruks. Korean J Food Sci Technol 29: 563-570.
  8. Park JW, Lee KH, Lee CY. 1995. Identification of filamentous molds isolated from Korean traditional nuruk and their amylolytic activities. Korean J Appl Micrbiol Biotechnol 23: 737-746.
  9. Yu TS, Kim HS, Hong J, Ha HP, Kim TY, Yoon IW. 1996. Bibliographical study on microorganisms of Nuruk. J Korean Soc Food Nutr 25: 170-179.
  10. Song JH, Kim JH, Ahn BH, Lee JS. 2010. Screening of functional Rhizopus stolonifer for alcohol fermentation and production of high quality Korean traditional rice wine. Microbiology 38: 122-127.
  11. So MH. 1993. Conditions for the production of amylase and protease in making wheat flour nuruk by Rhizopus japonicus T2. Korean J Food & Nutr 6: 96-102.
  12. So MH. 1999. Characteristics of a modified Nuruk made by inoculation of tractional Nuruk microorganisms. Korean J Food & Nutr 12: 219-225.
  13. So MH, Lee YS, Noh WS. 1999. Changes in microorganisms and main components during Takju brewing by a modified Nuruk. Korean J Food & Nutr 12: 226-232.
  14. So MH, Han SH, Noh WS. 1999. Analysis of flavor compounds in Takju mash brewed with a modified Nuruk. Korean J Food & Nutr 12: 421-426.
  15. So MH, Lee YS, Noh WS. 1999. Improvement in the quality of Takju by a modifed Nuruk. Korean J Food & Nutr 12: 427-432.
  16. Joo OS, Kang ST, Jeong CH, Lim JW, Park YG, Cho KM. 2011. Manufacturing of the enhances antioxidative wine using a ripe Daebong persimmon (Dispyros kaki L). J Appl Biol Chem 54: 126-134. https://doi.org/10.3839/jabc.2011.022
  17. KFDA. 2010. General test methods. In Korean Food Standard Codex. Korea Food Drug Administration, Seoul, Korea. p. 1-53
  18. Korea National Tax Service Liquor Analysis Regulation. 2010. National Tax Service Technical Service Institute, Korea. p 17.
  19. Miller GL. 1959. Use of dinitrosalicylic acid reagent for the determination of reducing sugar. Anal Chem 31: 426-428. https://doi.org/10.1021/ac60147a030
  20. Kim JY, Koh JS. 2004. Screening of brewing yeasts and saccharifying molds for foxtail millet-wine making. J Korean Soc Appl Biol Chem 47: 78-84.
  21. Jo GY, Lee CW. 1997. Isolation and identification of the fungi from Nuruk. J Korean Soc Food Sci Nutr 26: 759-766.
  22. Lee TS, Han EH. 2000. Volatile flavor components in mash of takju prepared by using Rhizopus japonicus nuruks. Korean J Food Sci Technol 32: 691-698.
  23. Song JC, Park HJ. 2003. Takju brewing using the uncooked germed brown rice at second stage mash. J Korean Soc Food Sci Nutr 32: 847-854. https://doi.org/10.3746/jkfn.2003.32.6.847
  24. Seo MY, Lee JK, Ahn BH, Cha SK. 2005. The change of microflora during the fermentation of Takju and Yakju. Korean J Food Sci Technol 37: 61-66.
  25. Park CS, Lee TS. 2002. Quality characteristics of Takju prepared by wheat flour nuruks. Korean J Food Sci Technol 34: 296-302.
  26. Choi JH, Jeon JA, Jung ST, Park JH, Park SY, Lee CH, Kim TJ, Choi HS, Yeo SH. 2011. Quality characteristics of Seoktanju fermented by using different Nuruks. Korean J Microbiol Biotechnol 39: 56-62.
  27. Jin TY, Chung HJ, Eun JB. 2006. The effect of fermentation temperature on the quality of J inyangju, a Korean traditional rice wine. Korean J Food Sci Technol 38: 414-418.
  28. Kim CA, Lee WG, Lee IS, Wang MH. 2008. Changes of phytochemical, sensory, and antioxidant activity characteristics in rice wine. Yakju added with different ratio of Codonopsis lanceolata. J Korean Soc Food Sci Nutr 37: 201-206.
  29. Cho KM, Lee JB, Kahng GG, Seo WT. 2006. A study on the making of sweet persimmon (Diospyros kaki T) wine. Korean J Food Sci Technol 38: 785-792.

Cited by

  1. Comprehensive analysis of fungal diversity and enzyme activity in nuruk, a Korean fermenting starter, for acquiring useful fungi vol.55, pp.5, 2017, https://doi.org/10.1007/s12275-017-7114-z
  2. Characteristics of Crude Protease from Fruits and Traditional Korean Fermentation Starters vol.42, pp.9, 2013, https://doi.org/10.3746/jkfn.2013.42.9.1461
  3. Manufacture and quality evaluation of purple sweet potato Makgeolli vinegar using a 2-stage fermentation vol.23, pp.4, 2014, https://doi.org/10.1007/s10068-014-0156-7
  4. 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 vol.22, pp.3, 2015, https://doi.org/10.11002/kjfp.2015.22.3.369
  5. Effect of millimeter waves on the microbiological and physicochemical properties of Korean rice wine Makgeolli vol.25, pp.2, 2016, https://doi.org/10.1007/s10068-016-0069-8
  6. Mixed Culture Characteristics of Fungi Strains isolated from Korean Traditional Nuruk vol.27, pp.3, 2017, https://doi.org/10.17495/easdl.2017.6.27.3.348
  7. Reduction of Nuruk Flavor in Korean Rice-Distilled Liquor Using SumizymeTM vol.44, pp.6, 2015, https://doi.org/10.3746/jkfn.2015.44.6.928
  8. Quality characteristics of Takju according to different rice varieties and mixing ratio of Nuruk vol.21, pp.6, 2014, https://doi.org/10.11002/kjfp.2014.21.6.892
  9. Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit vol.121, pp.4, 2015, https://doi.org/10.1002/jib.268
  10. Physicochemical properties of Korean rice wine (Makgeolli) fermented using yeasts isolated from Korean traditional nuruk, a starter culture vol.23, pp.5, 2014, https://doi.org/10.1007/s10068-014-0214-1
  11. -carnitine fortified Makgeolli brewed by using fermented buckwheat pp.20487177, 2018, https://doi.org/10.1002/fsn3.803