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Comparison of Takju Characteristics Manufactured using Rosa rugosa Thunb. and Two Different Pre-treatments of Rice  

Han, Woo-Cheul (Dept. of Food and Nutrition, Kangwon National University)
Lee, Jae-Cheol (Dept. of Food and Nutrition, Kangwon National University)
Sohn, Eun-Hwa (Dept. of Herbal Medicine Resource, Kangwon National University)
NamKoong, Seung (Dept. of Physical Therapy, Kangwon National University)
Lee, Je-Hyuk (Plant Resources Research Institute, Duksung Women's University)
Yu, Jin-Hyun (Dept. of Hotel Culinary Arts, Shinheung College)
Jang, Ki-Hyo (Dept. of Food and Nutrition, Kangwon National University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.21, no.4, 2011 , pp. 514-519 More about this Journal
Abstract
Takju was manufactured using 150 g Rosa rugosa Thunb. (Haedanghwa) and two different preparations of 3,000 g each of cooked and uncooked rice. Nuruk (150 g) and yeast (60 g) were inoculated into both mixtures for fermentation, and physiochemical changes were investigated during 14 days of fermentation. The final brix value, pH, and ethanol concentration of Haedanghwa (uncooked rice Takju) were $13.0^{\circ}$Bx, 4.3, and 11.8%, respectively, whereas those of Haedanghwa (cooked rice Takju) were $14.0^{\circ}$Bx, 4.6, and 14.4%, respectively. Lactic and acetic acid levels in Haedanghwa (uncooked rice Takju) were significantly higher than those in Haedanghwa (cooked rice Takju) (p<0.05). The level of ${\gamma}$-amino-n-butyric acid in Haedanghwa Takju (uncooked rice) was twice than that of Haedanghwa Takju (cooked rice). Our results demonstrate that the use of uncooked rice in the preparation of Takju may help improve the taste and function of the final product.
Keywords
Ethanol fermentation; cooked rice; Rosa rugosa Thunb.; Takju; uncooked rice;
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Times Cited By KSCI : 8  (Citation Analysis)
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