• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.191-199
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• 2015

To elucidate the immuno-stimulatory activity of traditional fermented vinegar, six kinds of crude polysaccharides were isolated from traditional fermented vinegars manufactured with different raw materials in domestic or foreign countries, after which their chemical properties and immuno-stimulatory activities were evaluated. Of the six samples, three kinds of crude polysaccharides prepared from Korean brown rice vinegar (KBV-0), Japanese brown rice vinegar (JBV-0), and Korean persimmon vinegar (KPV-0) showed higher yields and interleukin (IL)-6 production by macrophages and were thus selected for further study. Anti-complementary activities of KBV-0, KPV-0, and JBV-0 increased dose-dependently. KBV-0 and KPV-0 showed higher anti-complementary activities ($ITCH_{50}$ 62 and 65%) than JBV-0 at $1,000{\mu}g/mL$. KBV-0, KPV-0, and JBV-0 did not affect growth of peritoneal macrophages at a dose of 1.6 to $1,000{\mu}g/mL$, where as they significantly augmented production of IL-6, IL-12, and TNF-${\alpha}$ in a dose-dependent manner. However, immuno-stimulatory activity of KPV-0 was the most potent among the tested polysaccharides. These results suggest that Korean fermented vinegars contain selected polysaccharides that confer immuno-stimulatory activities beneficial to human health.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.174-180
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• 2003

The purpose of this study was to investigate the differences in vitamin C and mineral contents in perilla leaves as a result of different cooking methods. The results are summarized as follows. In cutting up the perilla leaves, the vitamin C content decreased by 40% with no significant difference made to the mineral content. Steaming was more effective in retaining vitamin C compared to blanching. With increasing treatment times. decreasing amounts of vitamin C remained. There was no significant change in mineral contents except for potassium. In the case of treating with vinegar or lemon juice, more vitamin C remained than when not treated, and there was little influence on the mineral contents. In the solubilization effect of calcium seasoned with acid, rice vinegar was most effective followed by lemon juice, apple juice, brown rice vinegar, then persimmon vinegar. There was a little or almost no vitamin C remaining in kkaennip kimchi. In terms of storing time, raw seasoned kkaennip kimchi had higher mineral contents than blanched or steamed kkaennip kimchis.

• Journal of Food Hygiene and Safety
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• v.17 no.4
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• pp.183-187
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• 2002

This study was performed to investigate the utility of egg-shell calcium with calcium soak egg-shell in the vinegar. We compared examination eluted quantity with ionization rate in each condition. The results were as follows. 1 The degree of elution and ionization of calcium was proportional to the amount of vinegar and added acetic acid in the vinegar for elution. And ionization rate was the most high in case of 200 ml vinegar volume. 2. fluted quantity were increased in the rank order to 4$0^{\circ}C$ > 3$0^{\circ}C$ > 2$0^{\circ}C$ by temperature but the rank order of ionization of calcium was 3$0^{\circ}C$ > 2$0^{\circ}C$ > 4$0^{\circ}C$ by temperature. The occurrence of unacceptable flavor resulting from the immersion at 4$0^{\circ}C$ was another obstacle to adopt. 3. Eluted quantity and ionization rate of the egg-shell calcium were appeared excellent in case of the brewage vinegar at ventilation condition. The case of brown rice vinegar did not show a considerable difference, but eluted quantity and ionization rate were appeared the most excellent to the other sample. 4. The optimum condition for elution and ionization of the egg-shell calcium was appeared Immersing egg-shells in the brewed rice-bran vinegar at 3$0^{\circ}C$ for three days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1799-1805
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• 2015

Rice vinegar (RV) is primarily made from fermented rice or rice wine in Korea, China, and Japan. Ten commercially available naturally-fermented rice vinegars produced in Korea (KRV1~4), China (CRV1~2), and Japan (JRV1~4) were comparatively investigated for their physicochemical properties and antioxidant activities. KRV showed a significantly higher total acidity range (5.07~6.27) than both CRV (4.67~4.84) and JRV (4.64~4.84). These acidity ranges corresponded with respective standards of each country: Korea (Food Code), China (GB), and Japan (JAS). Six different organic acids were detected in RVs; acetic acid and succinic acid were the most prominent. Thirty different amino acids were detected in RVs, and main identified amino acids were alanine (KRV), phenylalanine and aspartic acid (CRV), and leucine and alanine (JRV). ${\gamma}-Aminobutyric$ acid was detected at high concentration in KRV1. KRV1 showed maximum total phenolic content, and DPPH and ABTS radical scavenging activities of samples were also determined with significantly increasing tendency. KRV1 (produced from brown rice with aging period of >1 year) exhibited the highest free amino acid content and antioxidant activity as compared to CRV and JRV.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1440-1446
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• 1999

Fourty-two commercial vinegars were analyzed for their non-volatile organic acids, free sugars. amino acids, and volatile compounds. A study was made to characterize commercial vinegars chemically into three kinds of vinegars such as spirit, cider, and brown rice vinegars. Sixteen chemical components were significantly effective for the chemical characterization of commercial vinegars by stepwise discriminant analysis. Those were malic, succinic and lactic acids from the non-volatile organic acids; fructose and glucose from the free sugars; lysine, serine, leucine, valine and alanine from the amino acids; 1-hexanol, acetaldehyde, 3-methyl-1-butanol, 2-methylpropanoic acid, isopropyl butanoate and ethanol from the volatile compounds. Six components including malic acid, lysine, succinic acid, glucose, lactic acid and 1-hexanol were the most significant contributors to the differentiation of commercial vinegars into spirit, cider, and brown rice vinegars. In particular, cider vinegars could be characterized to be abundant in amounts of malic acid and 1-hexanol, whereas brown rice vinegars in amounts of lysine and lactic acid compared to spirit vinegars.

• Food Science and Preservation
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• v.14 no.3
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• pp.263-268
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• 2007

This paper was study to develop an extract of Elaeagnus multiflora as a materials of beverage, and was part of a wider project to use Elaeagnus multiflora for the development of processing foods. This was sought to optimize various sensory characteristics of color and flavor. The highest color score was 5.15 points. This was attained with 5.2%(v/v) Elaeagnus multiflora extract and 3.2%(v/v) brown rice vinegar. The highest flavor score was 4.06 points, and was arrived which added 10.8%(v/v) Elaeagnus multiflora extract and 0.4%(v/v) brown rice vinegar.

• Korean Journal of Organic Agriculture
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• v.13 no.3
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• pp.291-300
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• 2005

Diseases were surveyed in 5 Rice paddy field areas of Organic paddy field and conventional paddy field. The 3 major diseases, rice leaf blast, bacterial leaf blight and sheath blight in rice were surveyed at duck raising, rice bran and conventional rice paddy field. They were serious in duck raising paddy field, rice bran paddy field more than conventional paddy field. The Ilpum variety were infected seriously more than Chucheong. At the effectivity test of the environment-friendly substance for the rice-seed sterilization, 1000-times diluted brown-rice vinegar showed controlling effect against Bakanae disease, and germination rate also was good. There was no Weeds Control efficacy by cultivating of hairy vetch in rice paddy field. However, extract of hairy vetch Leaf and root repressed the germinating of lettuce seed.

• The Korean Journal of Pesticide Science
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• v.18 no.4
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• pp.376-382
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• 2014

The soluble loess-sulfur mixture allowed standing to remove insoluble component materials for five weeks after manufacturing. We decreased the pH level of soluble loess-sulfur mixture at pH 1.0 modified with decreasing 25% sodium hydroxide than original content. The pH ranges of soluble loess-sulfur mixture solutions were adjusted to pH 5.0-pH 11.0 (pH 1 unit) with brown rice vinegar (pH 2.8). The pH of original loess-sulfur mixture was about pH 13 and damaged the foliar parts and young leaves of tomato after twice application. These stock solutions can be diluted 500:1 with tap water to make a 0.05% working solution and were sprayed two times with 7 days interval to the leaf and stem of tomato, which were spontaneously infected with E. cichoracearum. Control efficacy of powdery mildew ranged from 85% to 90% at 7 days after first application. After second application, each loess-sulfur mixture solutions adjusted pH level significantly suppressed the powdery mildew disease in tomato. Consequently, loess-sulfur complex adjusted pH level with brown rice vinegar was suggested to be low in acute toxicity at all different pH values and suggested to use an agent for control of tomato powdery mildew in organic farming.

• Journal of Mushroom
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• v.17 no.4
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• pp.230-234
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• 2019

This study was conducted to prepare healthy vinegars using the mycelia of various mushrooms (Cordyceps militaris, Phellinus baumi, Pleurotus cornucopiae, and Ganoderma lucidum). Analyses of the bioactive components of these vinegars revealed that those prepared using mushroom mycelial cultures on fermented brown rice had increased bioactive component levels compared to those cultured on unfermented brown rice. The highest beta-glucan contents (78.7 mg/g) were found in P. baumi cultures and 0.34mg/g of cordycepin was detected in C. militaris cultures. Regarding the chemical properties of these mushroom mycelia vinegars (MMVs), those prepared using C. militaris and P. cornucopiae cultures showed higher acidity and reduced sugar content. Sensory assessments of C. militaris and P. cornucopiae MMVs yielded scores of 7.3 and 6.6, respectively. Analyses of bioactive components revealed that C. militaris MMV contained high levels of polyphenols and 786 mg/L of cordycepin. P. cornucopiae MMV contained the highest amount of beta-glucan (20.9 mg/g).

• Korean Journal of Environmental Agriculture
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• v.28 no.2
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• pp.139-145
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• 2009

Weed control is one of the important and difficult practices in environment-sound agriculture. This study was conducted to establish environment-sound weed control in paddy fields using rice bran pellet. Application of rice bran pellet at a rate of 1${\sim}$3 Mg $ha^{-1}$ reduced weed occurrence by 46${\sim}$69% without using any chemical herbicide. However, rice bran application at a rate of greater than 2 Mg $ha^{-1}$ increased protein content in milled rice and decreased palatability value. Therefore, fertilization rate before transplanting needs to be reduced from $N-P_2O_5-K_2O$ = 55-45-40 kg $ha^{-1}$ to 28-23-20 kg $ha^{-1}$, in order to decrease protein content and increase palatability value without decreasing rice yield. Pyroligneous acid and brown rice vinegar had a relatively weak activity to inhibit weed emergence compared with rice bran. When butachlor herbicide was applied at a rate of 0.75 kg $ha^{-1}$, 50% of recommended rate, co-application of rice bran pellet at a rate of 1 Mg $ha^{-1}$ enhanced weed control value from 63% to 75%.