토사자의 첨가 방법을 달리한 약주의 품질특성

Abstract

Purpose: Cuscuta seed (Cuscuta chinensis Lamark) is a food material with various excellent physiological activities. This study aimed to identify a manufacturing method for cuscuta seed-containing Korean traditional rice wine (Yakju). Methods: We investigated the quality, sensory characteristics, and antioxidant activities of Yakju containing cuscuta seed prepared using Godubab with cuscuta seed, ethanol extract of cuscuta seed, or cuscuta seed powder and by boiling down with cuscuta seeds. Results: The alcohol content of Yakju increased during fermentation to reach a maximum concentration of 16.00-17.60%. The soluble solids content of Yakju reached 12.77-14.00 Brix%. Color evaluations showed Yakju containing cuscuta seed powder exhibited the highest levels of brightness, greenness, and yellowness. Yakju fermented with Godubab steamed with cuscuta seed and Yakju added with cuscuta seed powder had the highest total phenol contents and DPPH radical scavenging activities. Preference evaluations and principal component analysis revealed that Yakju fermented with Godubab steamed with cuscuta seed was preferred. Conclusion: Yakju supplemented with Godubab steamed with cuscuta seed appears to be the most efficient processing method for manufacturing purposes.