Browse > Article

Effects of Fermentation Method and Brown Rice Content on Quality Characteristics of Brown Rice Vinegar  

Joo, Kyung-Ho (Ottogi Food Research Center)
Cho, Myung-Hui (Ottogi Food Research Center)
Park, Kee-Jai (Korea Food Research Institute)
Jeong, Seong-Weon (Korea Food Research Institute)
Lim, Jeong-Ho (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.16, no.1, 2009 , pp. 33-39 More about this Journal
Abstract
To evaluate the quality of brown rice vinegar made by traditional fermentation in terms of Zymotechnic data and material content, vinegars prepared using a traditional leavening agent and yeast were compared. Amino acid, total nitrogen, free sugar, organic acid, and mineral levels were assessed, with vinegars made with initial brown rice contents of 12.36% (w/v). Vinegar made using Nuruk as fermenting agent (traditional fermentation, TF), with a brown rice content of 20% (w/v), and vinegar prepared using yeast for fermentation (control fermentation, CF), with a brown rice content of 12% (w/v) were compared. TF vinegar had a total nitrogen content about 2.0.4.6-fold that of CF vinegar. Total nitrogen in TF vinegar was 350.460 mg/100g, and in CF vinegar the level was 100.140 mg/100g. TF vinegar had more minerals, free sugars, and amino acids compared with CF vinegar. When free sugar was assessed, TF vinegar had a glucose level of 3.45 g/100g, double that of CF vinegar. Amino acid levels were five-fold higher in TF vinegar then in CF vinegar. When brown rice content was 36% (w/v), the amino acid level was $6088.22\;{\mu}g/mL$ in TF vinegar and $1194.05\;{\mu}g/mL$ in CF vinegar.
Keywords
brown rice; Nuruk; vinegar; yeast; fermentation;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Jones, D.D. and Greenshields, R.N. (1969) Volatile constituents of vinegar. A survey of some commercially available malt vinegars. J. I. Brewing, 75, 457-463   DOI
2 Saeki, A. (1991) Continuous vinegar production using twin bioreactors made from ethanol fermentor and acetic acid fermentor. J. Food Sci. Technol., 38, 891-896   DOI
3 So, M.H., Park, S.Y., Kim, S.H. and Oh, H.J. (1994) Conditions for the production of amylase and protease in marking wheat flour Nuluk by Aspergillus usamii mut. Shirousamii S1. Koeran J. Food Nutr., 7, 51-57
4 Jeong, Y.J., Seo, J.H., Jung, S.H., Shin, S.R. and Kim, K.S. (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
5 Park, J.P., Kim, S.J., Ryu, J.C., Pyo, B.S. and Kim, S.W. (1993) Some properties of Acetobactor sp. isolated form traditional fermented vinegar. Korean J. Biotechnol. Bioeng., 8. 397-404
6 Jeong, Y.J. and Lee, M.H. (2000) A view and prospect of vinegar using kyungpook special products (persimmom, apple and grape). Food Ind. Nutr., 5, 53-59
7 Lee, Y.C., Lee, G.Y., Kim, H.C., Park, K.B., Yoo, Y.J., Ahn, P.U., Choi, C.U. and Son, S.H. (1992) Production of high acetic acid vinegar using two stage fermentation. Korean J. App. Microbiol. Biotechnol., 20, 663-667
8 Kahn, J.H., Nickol, G.B. and Conner, H.A. (1966) Vinegar compounds: Analysis of vinegar by gas-liquid chromatography. J. Agri. Food Chem., 14, 460-465   DOI
9 Jeong, Y.J. and Lee, M.H. (2000) A view and prospect of vinegar industry. Food Ind. Nutr., 5, 7-12
10 Lee, Y.C., Park, M.S., Kim, H.C., Park, K.B., Yoo, Y.J., Ahn, I.K. and Son, S.H. (1993) Production of high acetic acid vinegar by single stage fed-batch culture. Korean J. Appl. Microbiol. Biotechnol., 21, 511-512
11 Lee, W.J. and Kim, S.S. (1998) Preparaton of Sikhe with brown rice. Korean J. Food Sci. Technol., 30, 146-150
12 Masai, H. (1980) Taste of the fermented beverage and foods. Taste of vinegars. J. Brew. Soc. JPN., 75, 888-891   DOI
13 Jeong, Y.J., Seo, J.H., Lee, G.D., Park, N.Y. and Choi, T.H. (1999) The quality comparison of apple vinegar by two stages fermentation with commercial apple vinegar. J. Korean Soc. Food Sci. Nutr., 28, 353-358
14 Jeong, Y.J., Lee, M.H., Seo, K.I., Kim, J.N. and Lee, Y.S. (1998) The quality comparison of grape vinegar by two stages fermentation with traditional grape vinegar. J. East Asian Soc. Dietary Life, 8, 462-468
15 Lee, Y.C., Lee, G.Y., Kim, H.C., Park, K.B., Yoo, Y.J., Ahn, P.U., Choi, C.U. and Son, S.H. (1992) Production of high acetic acid vinegar using two stage fermentation. Korean J. App. Microbiol. Biotechnol., 20, 663-667
16 Shin, J.S. and Jeong, Y.J. (2003) Changes in the components of acetic acid fermentation of brown rice using raw starch digesting enzyme. J. Korean Soc. Food Sci. Nutr., 32, 381-387   DOI
17 Ha, Y.D. and Kim, K.S. (2000) Civilization history of vinegar. Food Ind. Nutr., 5, 1-6
18 Yoon, H.N. (1999) Chemical characterization of commercial vinegars. Korean J. Food Sci. Technol., 31, 1440-1446
19 Kim, D.H. (1999) Studies on the production of vinegar from fig. J. Korean Soc, Food Sci, Nutr., 28, 53-60
20 Shin, J.S., Lee, O.S. and Jeong, Y.J. (2002) Changes in the components of onion vinegars by two stages ferentaion. Korean J. Food Sci. Technol., 34, 1079-1084
21 Fujiharu, Y. (1987) The general composition inorganic cations free amino acid and organic acid of special vinegar. J. Food Sci. Technol., 34, 592-596   DOI
22 Furukawa, S. and Ueda, R. (1963) Studies on non-volatile organic acids in vinegars, Contents of non-volatile organic acid in commercial vinegars. J. Ferment. Technol., 41, 14-19