Browse > Article
http://dx.doi.org/10.3746/jkfn.2003.32.3.375

Monitoring of Alcohol Fermentation Condition of Brown Rice Using Raw Starch Digesting Enzyme  

신진숙 (계명대학교 식품가공학과)
이오석 (계명대학교 전통미생물자원개발 및 산업화센터)
김경은 (㈜계명푸덱스)
정용진 (계명대학교 식품가공학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.3, 2003 , pp. 375-380 More about this Journal
Abstract
The study was carried out to set up alcohol fermentation condition for uncooked brown rice. Response surface methodology (RSM) was applied to optimize and monitor of the alcohol fermentation condition with uncooked brown rice. The primary variables were conducted the reaction surface regression analysis for the particle size of brown rice (20 40 60 mesh) the enzyme content (0.1,0.3,0.5%) and the agitating rate (0,100,200 rpm). Their optimization was 35~42 mesh for the size of particle and 0.32~0.43% for enzyme content by SAS (Statistical Analysis System). The coefficient of determination ($R^2$) in ingredients was admitted at the significant level of 5~10% in all ingredients except for a reducing sugar. Predicted values at optimum alcohol fermentation condition agreed with experimental values. During the fermentation, pH was decreased from 6.25 to 4.34, and total acidity was increased from 0.15 to 0.2. The amino acidity was decreased from 1.88 to 0.92, reducing sugar and total sugar contents were decreased 213 mg% and 1,077 mg%, respectively. Alcohol content was increased to 10% after 48 hr fermentation.
Keywords
digesting enzyme; brown rice; alcohol fermentation; RSM;
Citations & Related Records
연도 인용수 순위
  • Reference
1 이인숙. 2001. 올방개를 이용한 전통약주의 품질특성에 관한 연구. 석사학위, 건국대학교.
2 Luchsinger WW, Cornesky RA. 1962. Reducing power by the dinitrosalicylic acid method. Anal Biochem 4: 346-347.   DOI   ScienceOn
3 이서래. 1986. 한국의 발효식품. 이화여대출판부, 서울. p 205.
4 Lee SY, Shin YC, Lee SH, Park SS, Kim HS, Byun SM. 1984. Saccharification of uncooked starch. Korean J Food Sci Technol 16: 463-471.   과학기술학회마을
5 하태열, 김혜영. 1994. 쌀의 영양학적 특성에 관한 연구. 한국 식품개발연구원.
6 Shon SK, Rho YH, Kim HJ, Bae AM. 1990. Takju brewing of uncooked rice starch using Rhizopus koji. Korean J Appl Microbiol Biotechnol 18: 506-510.   과학기술학회마을
7 류미라, 남영중. 1994. 곡류 부산물의 혈압상승 억제물질 탐색과 기능성 식품. 한국식품개발연구원.
8 Kim SD, Kim MH, Ham SS. 2000. Preparation and quality of uncooked-colored wine using black rice. Korean Soc Food Sci Nutr 29: 224-230.   과학기술학회마을
9 국세청. 1999. 국세청기술연구소 주류분석규정. 국세청. p 37-38.
10 Park DC, Lee YH. 1990. Mechanism of enzymatic hydrolysis of raw corn starch by purified glucoamylase or $\alpha$-amylase in an agitated bead reaction system. Kor J Appl Microbiol Biotech 18: 260-267.   과학기술학회마을
11 이창호. 1998. 현미의 기능성. 식품기술 11: 3-6.   과학기술학회마을
12 한국식품공업협회. 2001. 식품공전. 한국식품공업협회. p 553-555.
13 Nakagawa K, Onota A. 1996. Accumulation of $\gamma$-aminobutyric acid (GABA) in the rice germ. Food Processing 31: 43-46.
14 Lee SY, Shin YC, Lee SH, Park SS, Kim HS, Byun SM. 1984. Saccharification of uncooked starch. Korean J Food Sci Technol 16: 463-471.   과학기술학회마을
15 Chung MJ, Hou WN, Jeong JH, Hajime T. 1990. Studies on the development and the characteristics of the powerful raw starch digesting enzyme. Kor J Appl Microbiol Biotech 18: 251-259.   과학기술학회마을
16 Choi SH, Kim CJ, Lee SK. 1989. Attrition effect of beads on enzymatic saccharification of raw starch. J Korean Agric Chem Soc 32: 374-377.   과학기술학회마을
17 SAS. SAS/STAT: User's Guide Version 6. 4th ed. SAS institute Inc, Cary, NC. Vol 2, p 1457-1487.
18 Krogsgaard-Larsen P. 1989. GABA receptors. In Receptor Pharmacology and Function. Williams M, Glennon RA, Timmermans PMWM, eds. Marcel Dekker, Inc, New York. p 349-383.
19 Park KH, Oh BH, Hong SS, Lee KH. 1984. Production of alcohol from starch without cooking. J Korean Agric Chem Soc 27: 198-204.   과학기술학회마을
20 Chun HS, Kim IH, Kim YJ, Kim KH. 1994. Inhibitory effect of rice extract on the chemically induced mutagenesis. Korean J Food Sci Technol 26: 188-192   과학기술학회마을
21 O PS, Cha DJ, Suh HW. 1986. Alcohol fermentation of naked barley without cooking. Korean J Appl Microbiol Bioeng 14: 415-420.   과학기술학회마을
22 Jeong YJ, Seo JH, Jung SH, Shin SR, Kim KS. 1998. The quality comparison of uncleaned rice vinegar by two stages fermentation with commercial uncleaned rice vinegar. Korean J Postharvest Sci Technol 5: 374-379.   과학기술학회마을
23 이순애. 1995. 원료 백미의 분쇄정도에 따른 무증자당화 탁주의 발효특성. 석사학위, 경북대학교.