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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2015; 44(4): 573-578

Published online April 30, 2015

Copyright © The Korean Society of Food Science and Nutrition.

Characteristics of GABA Rice Makgeolli Made by Korean Traditional Rice Wine Method of Geupchungju

Su Jung Shin1,2, Sang Wook Kim1, Hyun Chae Chung3, and Gi Dong Han1

1Department of Food Science and Food Service Industry, Yeungnam University; 2Department of Convergency Industry, The Graduate School of Seoul Venture University; 3Division of Food, Beverage & Culinary Art, Yeungnam University College

Abstract

This study was performed to elucidate the fermentation and sensory characteristics of Korean traditional rice wine, makgeolli, made from GABA rice, which has a high content of GABA (gamma-aminobutyric acid). GABA rice is a brown rice that is not easily fermented by general makgeolli manufacturing methods. Thus, the Geupchungju method, which is a Korean traditional manufacturing method for makgeolli using a fermentation starter and additional malt, was considered for making makgeolli from GABA rice. We confirmed that Geupchungju method showed a high saccharification and stable alcohol fermentation ability in the early stages of fermentation. However, malt addition more than 2% resulted in a lower score in the sensory evaluation of the final product. It was also confirmed that GABA content of GABA makgeolli was higher than that of commercial makgeolli by 2.3-fold. Our result provides useful information toward improving quality of brown rice makgeolli.

Keywords: Geupchungju method, makgeolli, GABA rice, physiochemical property, sensory characteristic

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2015; 44(4): 573-578

Published online April 30, 2015

Copyright © The Korean Society of Food Science and Nutrition.

전통 제주방법인 급청주법으로 제조한 가바쌀막걸리의 품질 특성

Characteristics of GABA Rice Makgeolli Made by Korean Traditional Rice Wine Method of Geupchungju

Su Jung Shin*1*,*2, Sang Wook Kim*1, Hyun Chae Chung*3, and Gi Dong Han*1

*1Department of Food Science and Food Service Industry, Yeungnam University; *2Department of Convergency Industry, The Graduate School of Seoul Venture University; *3Division of Food, Beverage & Culinary Art, Yeungnam University College

Abstract

This study was performed to elucidate the fermentation and sensory characteristics of Korean traditional rice wine, makgeolli, made from GABA rice, which has a high content of GABA (gamma-aminobutyric acid). GABA rice is a brown rice that is not easily fermented by general makgeolli manufacturing methods. Thus, the Geupchungju method, which is a Korean traditional manufacturing method for makgeolli using a fermentation starter and additional malt, was considered for making makgeolli from GABA rice. We confirmed that Geupchungju method showed a high saccharification and stable alcohol fermentation ability in the early stages of fermentation. However, malt addition more than 2% resulted in a lower score in the sensory evaluation of the final product. It was also confirmed that GABA content of GABA makgeolli was higher than that of commercial makgeolli by 2.3-fold. Our result provides useful information toward improving quality of brown rice makgeolli.

Keywords: Geupchungju method, makgeolli, GABA rice, physiochemical property, sensory characteristic