• Food Science and Preservation
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• v.22 no.6
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• pp.817-822
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• 2015

This study investigated the physical, textural, and sensory properties of strawberry jam with different amounts (0%, 14%, and 21%) of added rice mash. The soluble solids, pH, and total acidity values of the samples were found to be in the range of $53.00{\sim}65.33^{\circ}Brix$, 4.11~4.20 and 0.66~0.80%, respectively. Soluble solids and total acidity decreased significantly as the amount of rice mash was increased. The L-value, a-value, and b-value increased on increasing the amount of rice mash (p<0.05). The glucose contents of the samples ranged from 3.86 g to 4.13 g. The fructose, sucrose, and maltose contents significantly decreased (p<0.05). The organic acid content was measured and it was found that, oxalic acid was not in the control sample (0% rice mash). As the rice mash content was increased, the succinic acid content also increased (p<0.05), but the citric acid content decreased significantly (p<0.05). In the sensory evaluation, strawberry jam with rice mash showed superior spreading property than that of the control sample. Strawberry jam with 0% rice mash had the highest color and taste score. For the overall acceptability, strawberry jams with 0% and, 14% of rice mash were preferable to that with 21%.

• Journal of Life Science
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• v.24 no.8
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• pp.843-850
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• 2014

In the current study, we prepared eighty-five different kinds of solvent fractions of rice wine lees and nuruk extracts and investigated their effects on cell viability and nitric oxide (NO) production in mouse RAW 264.7 cells. Among the treated solvent fractions, only three solvent fractions (KSD-E1-3, KSD-E2-3 and KSD-E4-3) significantly decreased NO production in LPS-activated RAW 264.7 cells without affecting cell viability. And, they also reduced the expression of pro-inflammatory genes such as COX-2, TNF-alpha and iNOS. To understand the molecular mechanisms involved in the inhibition of inflammation in (KSD-E4-3)-treated RAW 264.7 cells, we carried out oligo DNA microarray analysis using Agilent Mouse microarray. To confirm microarray data, 6 genes (IL-1F6, iNOS, IL-10, Fabp4, IL-1RN and CSF2) were selected and performed RT-PCR and quantitative real-time PCR analysis with gene specific primers. The results of RT-PCR and real-time PCR agreed with microarray data. Overall, our results suggest that rice wine lees can be a novel resource for the development of foods and drugs which possess anti-inflammatory activity.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.440-446
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• 1992

Samil-ju, the traditional Korean rice wine was brewed and distilled using different columns (unpacked and packed) at different pressure (760, 460, 260 mmHg). Fractions of distillate were collected and analyzed. The sample wine, Samil-ju showed the following compositions; ethanol 14%, total acidity 16.2 g/100 ml, reducing sugar 7.9 mg/ml, total sugar 8.4 mg/ml, acetaldehyde 6 ppm, fusel oil acetaldehyde and ethyl acetate 6 ppm. As distillation proceeds, contents of ethanol, methanol, fusel oil, acetaldehyde and ethyl acetate were decreased but total acidity was increased. Generally at reduced pressure, all the constituents but total acidity showed more decrease than those at atmospheric pressure. In the 1st, 2nd and 3rd fractions of the distillate, ethanol contents were maintained at about 70% but those contents decreased abruptly to below 50% from the 5th fraction. Sixteen sensory characteristics were identified as quality factors of distillate. Among them, four characteristics were identified as aroma properties, seven as tastes and five as aftertastes. Nuruk and cooling flavor were considered as important factors which affect greatly the sensory quality of distillate. Among various fractions, the 2nd, 3rd and 4th fractions obtained from unpacked column at 260 mmHg showed the highest score in the overall quality. The compositions of these fractions were ranged as follows; methanol $24{\sim}36\;ppm$, total acidity $0.21{\sim}0.29\;g/100\;ml$, fusel oil 657-1340 ppm, acetaldehyde $12{\sim}41\;ppm$, and ethylacetate $22{\sim}311\;ppm$, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.491-499
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• 2017

This study analyzed the physicochemical characteristics and sensory properties of makgeolli. Fifteen samples of 4 award winning makgeolli and 11 samples of non-award winning makgeolli in a Korea liquors contest were examined. Physicochemical analysis revealed a significant differences in the alcohol content, reducing sugar concentration, color difference, and volatile compounds between the award winning and non-award winning makgeolli (p<0.05). The award winning makgeolli was related to the high contents of alcohol and reducing sugar, bright color, and low contents of ethyl myristate. A total of 24 terms (appearance 2, odor 10, flavor and taste 8, and texture 4) were expressed in terms of makgeolli. Regarding the sensory property, the sweet, raspberry, pear, and yogurt smell were positively related to the award winning makgeolli. In addition, nuruk, savory smell, and savory flavor were positively related to the non-award winning makgeolli. A study of association between the volatile compounds and odor attribute revealed ethyl lactate to have a positive correlation with the raspberry smell (r=0.840) and pear smell (r=0.723) in the award winning makgeolli (p<0.01). The characteristics of makgeolli preferred by consumers are strongly related to the sweet taste and smell, bright color, and fruit flavor.

• Journal of Life Science
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• v.23 no.12
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• pp.1525-1531
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• 2013

Baegilju is a famous traditional Korean wine made over the course of 100 days. The physiological functionalities of Baegilju were evaluated using different tests. The spectrophotometric method was used to determine the total concentration of polyphenolics and flavonoids and DPPH and ABTS radicals. A nitrite scavenging assay was used to evaluate antioxidant activity. The fibrin plate method was used for fibrinolysis and to evaluate angiotensin I converting enzyme (ACE) inhibitory activity; finally, the colorimetric determination method was used to evaluate acetylcholinesterase (AChE) inhibitory activity. The total polyphenolic content of non-sterilized Baegilju and sterilized Baegilju were 391.59 ${\mu}g$ and 401.33 ${\mu}g$ tannic acid equivalents/ml, respectively; and the flavonoids contents were 284.75 ${\mu}g$ and 308.35 ${\mu}g$ quercetin equivalents/ml, respectively. Baegilju exhibited more excellent antioxidant activities (DPPH and ABTS radicals, nitrite scavenging activity) than did Cheongju. In addition, the fibrinolytic activity and AChE inhibitory activity were found to be higher in Baegilju than they were in Cheongju. The ACE inhibitory activity of non-sterilized Baegilju, sterilized Baegilju, and Cheongju were 23.62%, 19.99%, and 38.91%, respectively. Therefore, these results suggest that Baegilju has potential as an antioxidant agent and anti-thrombosis agent.

• The Korean Journal of Mycology
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• v.38 no.2
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• pp.184-188
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• 2010

The goal of this study was to screen a useful yeast for Korean traditional pear Yakju (KTPY) brewing and develop its brewing process. Cooked non-glutinous rice and nuruk were mixed, and added into pear juice with various Saccharomyces cerevisiae and then fermented at $25^{\circ}C$ for 7 days. Among several alcohol fermentation yeasts, ethanol contents was the highest in pear Yakju made by S. cerevisiae K-7 and also showed high ethanol content in pear Yakju which was made by commercial S. cerevisiae C-2. Therefore, we selected S. cerevisiae K-7 and S. cerevisiae C-2 as suitable yeasts for brewing of KTPY. Maximal ethanol production (10.4%) was obtained when cooked non-glutinous rice (100 g) and nuruk (30 sp/g) were mixed and added into pear juice (600 ml) with S. cerevisiae K-7 (5%) and fermented at $25^{\circ}C$ for 7 days and also its antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity was 57.2%. Addition of antihypertensive starchy materials into the mash was not affected in ACE inhibitory activity and total acceptability of KTPY.

• Research in Plant Disease
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• v.18 no.1
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• pp.24-28
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• 2012

The rice diseases occurring on the transgenic rice plant carrying protox gene (CPPO06) was assessed and compared with other varieties of rice such as Dongjin, Chucheong, Ilpeum, and Onnuri in the fields located in Cheongwon of Chungbuk, Suwon of Gyeunggi, and Gwangju of Chonnam. In the field of Cheongwon, the diseases such as blast, leaf spot, sheath blight and Fusarium blight were observed. False smut were observed only in the field of Suwon, where the ratio of diseased plants was 0.28% in CPPO06 and 0.37% in Onnuri, respectively. In the field of Gwangju, leaf spot caused by Cochlioborus miyabeanus was the most severely occurring disease among rice diseases mentioned above. Fusarium blight occurred in all the 3 fields, which were more severe in CPPO06 plants treated with or without oxadiazon as the herbicide. Except for Fusarium blight, there was no significant difference in the rice diseases as blast, leaf spot, sheath blight and false smut between CPPO06 and other rice varieties.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.48-53
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• 2016

The objective of this study was to evaluate the accuracy and efficiency of different methods used for the fermentable sugar assay in the production of Makgeolli sul-dut. In the initial stage of fermentation, Ipguk treatment produced a higher alcohol content compared to the Nuruk treatment. However, the alcohol content was not significantly different between the two starters at the final stage of fermentation. Acidity in the Ipguk treatment was higher than that of Nuruk throughout the fermentation period. After analyzing the fermentable sugars using dinitrosalicylic acid (DNS), Fehling's method, refractometer, glucose kit, and high performance liquid chromatography (HPLC), it was confirmed that the HPLC method was the most accurate for fermentable sugar quantification. In both types of starters, DNS and Fehling's methods showed results comparable to HPLC in terms of fermentable sugar content, while the glucose kit and refractometer analyses showed relatively large discrepancies, indicating that the Fehling's method could also be effective for the analysis of fermentable sugars in the manufacture of Makgeolli.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.673-677
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• 2002

To develop a new traditional liquors using purple-fleshed sweet potato, the condition of alcohol fermentation was investigated by adding different concentrations $(5{\sim}75%)$ of cooked purple-fleshed sweet potato into mash and 10% nuruk, and fermenting for $5{\sim}15$ days. The maximum amount of ethanol (15.4%) was produced when 20% cooked purple-fleshed sweet potato and 10% nuruk were added into mash and fermented by S. cerevisiae at $25^{\circ}C$ for 15 days. The acceptability and physiological functionalities of the purple-fleshed sweet potato liquors were also investigated and compared. PSP-10 purple-fleshed sweet potato liquor prepared by adding 10% cooked purple-fleshed sweet potato into mash showed the best acceptability in the sensory evaluation test and color test $(pink{\sim}red)$; its fibrinolytic, electron-donating, and tyrosinase inhibitory activities were better than those of other purple-fleshed sweet potato liquors and wine.

• Korean Journal of Organic Agriculture
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• v.26 no.4
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• pp.629-647
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• 2018

This study was carried out to investigate the economic value of organic rice production using gelatin chitin microorganisms in eco-friendly complex, Gongsan, Naju city. The soil condition of experiment paddy field was Jeonbuk series and silt loam with a slightly poor drainage. Except for the high effective silicate, the chemical characteristics of soils used were included in the optimum range of paddy soils in Korea. In growth, plant length, tiller number, ear number, and ear length were observed to be higher in conventional paddy fields than organic paddy fields. However, number of grain per panicle and grain filling ratio (%) were higher in organic paddy fields than conventional paddy fields. Incidences of diseases and insect pests were slightly higher in the organic paddy fields. Water weevil, sheath blight, rice leaf roller and rice blast were more occurred in organic paddy field. On the other hand, false smut was higher occurred in conventional paddy field. There was a significant negative correlation between rice sheath blight and rice leaf roller, and rice yield. In the milled rice quality, the quality of organically cultivated milled rices was lower by the increase of broken rice than that of conventionally cultivated milled rices. The quality and palatability of rice were higher in organic cultivation with decreasing of protein content. Net income of conventionally and organically cultivated rice was 360,000 won/10a and 610,000 won/10a, respectively. Premium net income of the organically cultivated rice was 68%.