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http://dx.doi.org/10.11002/kjfp.2013.20.4.564

Quality characteristics of farm-made brown rice vinegar via traditional static fermentation  

Baek, Chang Ho (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Jeong, Da-Hee (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Baek, Seong Yeol (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Choi, Ji-Ho (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Park, Hye-Young (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Choi, Han Seok (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Jeong, Seok-Tae (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Kim, Jae Hyun (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Yeo, Soo-Hwan (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Publication Information
Food Science and Preservation / v.20, no.4, 2013 , pp. 564-572 More about this Journal
Abstract
We investigated the quality characteristics of brewing brown rice vinegar through a traditional static fermentation process. Accordingly, we decided to compare the physicochemical characteristics of brewing vinegar at different temperatures and filtration methods. In four to five weeks' time, the acetic acid fermentation exhibited the highest titratable acidity and then it eventually decreased. The titratable acidity was affected by the filtration method. It was revealed that the titratable acidity was higher in the forced filtration than the traditional filtration method. Various organic acids were detected in order to initialize the fermentation stage and as the fermentation progressed, only the acetic acid could be detected. The total free amino acid content was higher at a temperature of $30^{\circ}C$ than at $20^{\circ}C$. Moreover, the free amino acid content was dependent on the acetate content during the acetic fermentation process. The main bioactive substance of the ${\gamma}$-aminobutyric acid content was more than twice at a fermentation temperature of $30^{\circ}C$ compared to the fermentation temperature of $20^{\circ}C$. Furthermore, the total amino acid and essential amino acid content at a temperature of $30^{\circ}C$ was excellent. The quality of the brown rice vinegar via forced filtration method at a temperature of $30^{\circ}C$ was the most excellent. Based on these results, the fermentation temperature and the use of nuruks (fermenting agent) affected the quality of the brown rice vinegar, and an appropriate method to consider its purpose is required.
Keywords
brown rice vinegar; Nuruk; acetic acid; liquid starter; traditional static fermentation;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
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