• Natural Product Sciences
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• v.20 no.1
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• pp.29-32
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• 2014

In the present study, we examined the chemoprotective effects of different rice bran, which are produced by fermentation or not, on doxorubicin induced rat model, and detected the change of components of rice bran. Rats receiving fermented rice bran of 100 mg/kg by oral plus doxorubicin 10 mg/kg had greater weight gain as +24% than that observed with doxorubicin alone. In case of the treatment of non-fermented rice bran of 100 mg/kg by oral with doxorubicin of 10 mg/kg, fermented rice bran showed a -1.3% decrease in body weight. 100 mg/kg fermented rice bran decreased the incidence to 30%, and non-fermented rice bran decreased the incidence to 50%. In lethality, the rate of death of doxorubicin was 60%. 100 mg/kg fermented rice bran decreased to 10% in death rate and non-fermented rice bran to 30%. In gross gastrointestinal pathology, doxorubicin showed the gross gastrointestinal mucosal pathology in 70% of treated rats, fermented rice bran decreased to 40% and non-fermented rice bran to 50%. In the change of constituent, xylose concentration of fermented rice bran was detected to 59.33 mg/g while its concentration of non-fermented rice bran was 11.12 mg/g.

• The Korean Journal of Food And Nutrition
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• v.36 no.5
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• pp.341-353
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• 2023

In this study, we aimed to develop a fermented green rice beverage with a unique flavor and physiological function activity. With glutinous green rice and rice nuruk as independent variables, we modeled the antioxidant characteristics and α-glucosidase, α-amylase inhibitory activity of glutinous green rice fermented beverage to verify its significance. The total flavonoid content and α-glucosidase inhibitory activity were selected as Quadratic models, and DPPH radical scavenging ability and α-amylase inhibitory activity were selected as linear models. For the sensory characteristics of glutinous green rice fermented beverage, sweetness, sourness, savory taste, bitterness, throat feel, nuruk scent, and overall preference increased in preference as the amount of glutinous green rice and rice nuruk increased, but significantly decreased after the center point (p<0.01). A blending ratio of 180.00 g of glutinous green rice and 400.00 g of rice nuruk had the highest preference among all the sensory items. Based on these results, we developed a green rice fermented beverage with unique flavor and physiological function activity of rice using glutinous green rice and rice nuruk, and the optimal blending ratio was determined to be 164.04 g of white rice, 195.96 g of glutinous green rice, and 414.61 g of rice nuruk.

• Food Science and Preservation
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• v.31 no.4
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• pp.518-526
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• 2024

This study analyzed the quality of texturized vegetable protein (TVP) made from defatted soy flour combined with flour or starch from rice sources. The base raw material formulation consisted of 50% soybean protein, 30% gluten, and 20% rice flour and rice starch. A cooling die-equipped extruder was used with a barrel temperature of 190℃ and screw rotation speed of 250 rpm. The hardness and cutting strength of the extruded TVP were found to be higher for white rice than for glutinous rice and higher for flour than for starch. Gumminess and chewiness were similar across rice types, but higher for flour than for starch. White rice TVP had a lower water absorption capacity than glutinous rice TVP. Turbidity was lowest for white rice flour and highest for corn starch. Using rice flour instead of starch in TVP production can simplify processing and contribute to promoting the consumption of rice.

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.509-515
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• 2010

The physicochemical properties of the lactic acid fermented rice flour prepared using ABT-L(mixture of Lactobacillus acidophilus, Bacillus longum, Streptococcus thermophilus) were investigated. The efficiency of deproteinizing of lactic acid fermentated rice was higher than soaking fermented rice. The structural properties of lactic acid fermented rice flour showed slightly decreased inner particle size but maintained regular structural form. Molar mass and molar size after being treated with soaking or lactic acid fermentation were decreased. Amylograms except for pasting temperature of lactic acid fermented rice flours or soaking fermented rice flours were more significantly decreased than the control sample. The ratio of flours passed through 100 mesh and 150 mesh sieves of lactic acid fermented rice flours were higher than soaking fermented rice flours. Lactic acid fermented rice flours being passed through 100 mesh sieves showed finer particle flours than those treated with soaking. These results showed that lactic acid fermentation, which can have a high efficiency on the deproteinizing of rice, contributed to the changes of particle size and its distribution of rice flour.

• Microbiology and Biotechnology Letters
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• v.52 no.3
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• pp.288-297
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• 2024

Fermented cooked rice is known to have remedial properties and good for health, but there is a lack of scientific knowledge to prove their beneficial effects. In this study, we investigated the presence of antibiotic-producing bacteria in fermented cooked rice. The probiotic properties of the bioactive isolates were also investigated. A total of seven pure isolates were isolated from fermented cooked rice prepared from parboiled cooked Aus rice in the lab following traditional methods. All the isolates were gram-positive, can grow at thermophilic range of temperatures, and all but CRS9 were able to coagulate milk. Three strains exhibited moderate to high broad-spectrum antibacterial activity against the test bacteria including Shigella brodie, Bacillus cereus, Escherichia coli, Pseudomonas sp., Staphylococcus aureus, and Proteus sp. Analysis of 16S rDNA sequences of the strain CRS8 and CRS11 showed that they belong to the genus Bacillus as they exhibited >99% identity to several strains of Bacillus. Both strains could survive the highly acidic conditions and can tolerate bile acid indicating their potential to be the candidate probiotic strains. The strain CRS8 was resistant to penicillins and cephalosporins including amoxicillin, penicillin, cephalothin, however, the CRS11 was sensitive to all the antibiotics tested. This is the first report that fermented cooked rice is a source of antibiotic-producing Bacillus sp. The probiotic properties of the Bacillus isolates from fermented cooked rice were also investigated for the first time.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.307-316
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• 2014

This study was carried out in order to investigate the quality characteristics of baguette with different amounts of yeast and fermented rice bran sourdough(Control: Yeast 30 g + Fermented rice bran sourdough 0 g, A sample: Yeast 20 g + Fermented rice bran sourdough 150 g, B sample: Yeast 10 g + Fermented rice bran sourdough 300 g, C sample: Yeast 0 g + Fermented rice bran sourdough 450 g). The pH of fermented rice bran sourdough by fermentation time was decreased as the fermentation time was longer. The pH of baguette dough was decreased as the fermented rice bran sourdough increased; the volume was the highest in control at the 1st fermentation, and in the B sample at the 2nd fermentation. The weight of baguette was the highest in the C sample, and the volume and specific volume were the highest in the B sample. The microstructure of the cross section analysis indicated that the air cell of baguette crumb was large and regular in the B sample. The moisture content and water binding capacity were the highest in the B sample, although significantly different. The L value was decreased as there was an increasing addition ratio of fermented rice bran sourdough; further, the a and b values were decreased with an increase in baguette volume. Hardness, gumminess and chewiness were decreased as volume and specific volume were increased; yet, springiness was increased. According to the result of the sensory evaluation, the flavor, taste, appearance and texture were the highest in the B sample.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.293-298
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• 2005

This study was investigated to examine the physicochemical properties of functional rice and the adaptable food processing of the added functional rice. The functional rice are Sanghwang rice, Agaricus rice(fermented with basidiomycota), Tochukaso rice, fermented with Monascus rubber rice. Fermented with Monascus rubber rice contains more crude protein, curde lipid, moisture, and total dietary fiber. The cross sectional shapes of the functional rice show polygon shapes, the starch granules of those rice are transformed. In sensory evaluation, fermented with Monascus rubber rice was showed the lowest values for glossness, color, flavor, sweetness, harshness, overall acceptability. The textural properties for those ratios were also affected by the period of storage. After 48 hours, the lowest hardness level was 30% Tochukaso rice addition, and the highest hardness level was 10% Sangwhang rice addition case. In 30% Sangwhang rice, and 30% tochukaso rice case gumminess values were decreased after 48 hours. But in 30% Sangwhang rice, and 30% Tochukaso rice case, the chewiness values decreased. This result suggest that the most suitable addition ratio for the rice cooking condition is 10% functional rice addition.

• Food Science and Preservation
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• v.16 no.2
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• pp.266-275
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• 2009

To develop new high-quality Yakchobugak, features of Lactococcus lactis-fermented waxy rice paste after addition of some colored powdered agro-food products were investigated. Total and reducing sugars of waxy rice paste fermented by lactic acid bacteria were higher than those of control raw waxy rice paste. Total acidity gradually increased as powder concentration rose, being 1.02-1.56% and 0.96-1.87% in samples fermented with Cucurbita maxima and Capsicum annuum powders, respectively; these values were 3-4 times those in rice fermented with other powders. Fermented waxy rice paste viscosities were lower than those of non-fermented samples. The viscosities of samples fermented with Curcuma longa and Opuntia ficus powders were in the range $100-160{\times}10^4$ centipoise($mPa{\cdot}s$), and those of pastes fermented with Robus coreanus and Camellia sinensis extracts were under $40{\times}10^4mPa{\cdot}s$. Hunter color lightness(L) values decreased and yellowness(b) values rose after fermentation. Waxy rice paste fermented with Robus coreanus showed uniform particle size distribution, and many pores, by scanning electron micrography.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.1-7
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• 2010

In this study, nutritional analysis was done on regular rice bran and fermented rice bran toward increasing their availability and use. Regular and fermented rice bran were extracted 10 times at $98^{\circ}C$ for 4 hours each with water, extracted with 60% ethanol at $60^{\circ}C$ for 4 hours, then concentrated and extracted twice by freeze-drying. When rice bran was fermented, moisture, protein, and ash contents increased, while fats and carbohydrates decreased. Out of fatty acids, the saturated fatty acid content of regular rice ran was found to be 17.7%, and 20.5% when fermented while the unsaturated fatty acid components of rice ran and fermented rice bran were found to be 82.3 and 79.5%, respectively. In both kinds of bran, palmitic acid, oleic acid and linoleic acid represented over 90% of the fatty acid content. In rice bran the fatty acid composition was 15.1% palmitic acid, 40.6% oleic acid and 39.5% linoleic acid, while that of fermented rice bran was 13.2% palmitic acid, 43.2% oleic acid and 31.3% linoleic acid. Out of free sugars fermented rice bran contained 0% fructose, 0.0099% glucose, 0.0039% maltose and 0.3233% sucrose. These results with which those of regular rice bran were silmilar were according to the normal sugar composition of rice in general. The vitamin C content of rice bran was 53 mg/100 g and that of fermented rice bran 7 mg/100 g. In neither kind of rice bran was vitamin A detected. Out of 18 minerals analyzed, Ca, K, Mg, and Mn were the most abundant minerals in both kinds of rice bran. Fermented rice bran had a higher K content with 3,163 mg/100 g, than normal rice bran, Mg content was 1,178 mg/100g. Fermented rice bran had a higher total mineral content.