In this study, by replacing makgeolli in
jeungpyeon manufacturing with won-ju (raw
makgeolli) and standardizing the mixing ratio, it was
intended to provide information that could suit consumers’ tastes and
utilize the added value of won-ju (R10, R20, R30, R40 means
amounts of raw makgeolli). Raw makgeolli
content did not significantly differ in moisture content. pH, L value, hardness
and gumminess decreased with increasing addition of raw
makgeolli, while the b value, adhesiveness, springiness,
cohesiveness, and chewiness were increased. The specific volume was the highest
following method R30, and the expansion rate was the lowest following method
R40. The observation with Image J showed that as the amount of raw
makgeolli increased, the pore size became larger, and the
number of pores decreased. As for the sensory evaluation and results of
jeungpyeon, the R30 group showed the highest score in all
items(flavor, appearance, texture, taste, overall acceptability). Therefore,
this study suggests that Jueng-pyun produced with the R30
mixing ratio has excellent quality and sensory characteristics. Furthermore, the
results can be used as foundation data for the standardization of won-ju
jeungpyeon production.