Research Trends on Quality Characteristics and Physiological Functions of Korean Traditional Makgeolli (Korean Rice Wine): A Literature Review

摘要

This study examined the trends of 'quality characteristics and physiological activity' of Makgeolli among studies on the subject of Makgeolli according to the nutritional characteristics, region, patent details, materials, manufacturing method, microorganism, storage method, experiment methods, physiological activity effects, and test details. As a result, Makgeolli is the most abundant variety in Seoul and Gyeonggi province, and it has nutritional value because of its many physiologically active substances, such as protein, saccharide, various vitamins, organic acids, and lactic acid bacteria. The aroma of Makgeolli is produced mainly during the fermentation process of raw materials such as grains and yeast microorganisms. The flavor of Makgeolli varies according to the manufacturing process, region and environment. Rice is used as the main ingredient in making Makgeolli, and fruit is used the most as the sub ingredient. The fermentation of Makgeolli is mainly for simultaneous saccharification andfermentation. Aspergillus sp. was used mainly as a fungus and Saccharomyces sp. as a yeast strain. Research on the physiological activity of Makgeolli has been carried out in the order of anticancer, antihypertensive, antibacterial and antidiabetic activities. In addition, studies were conducted on anti-obesity, blood circulation improvement, skin whitening, immunity enhancement, anti-gout, antiallergic, and hangover resolution. Clinical studies and in vivo studies will be performed to determine the storage and bioactivity of Makgeolli.