• Title/Summary/Keyword: Food fermentation

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Quality Characteristics of Takju Prepared from Different Ingredients and Fermentation Temperature (쌀, 누룩, 발효 온도를 달리하여 제조한 탁주의 발효 기간 중 품질 특성)

  • Myeongju Nam;Myunghee Kim
    • Journal of the FoodService Safety
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    • v.5 no.1
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    • pp.30-39
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    • 2024
  • Rice, nuruk, and water are the main ingredients to prepare takju, a traditional Korean liquor. Takju quality varies depending on the type of ingredients and fermentation temperature. In the current study, different combinations of nuruk (SH, JJ) and rice (glutinous rice, non-glutinous rice) were fermented at different temperatures (20, 25℃) and analyzed for quality characteristics over the fermentation period of 10 days. Regardless of the temperature, higher soluble solids (27.1~29%) were measured in the takju prepared with glutinous rice compared to non-glutinous rice. And acidity increased from 0.03% to 1.1% to all takju fermented at both 20 and 25℃, and, higher acidity was measured in the takju prepared with JJ nuruk. The color value of lightness (L) decreased from 57.9 to 23.9. Alcohol content was less than 15.5% in glutinous rice takju and less than 12.3% in non-glutinous rice takju. Total bacteria count (7~8 Log CFU/mL) and lactic acid bacteria count (4~7 Log CFU/mL) increased in different takju. However, the very high yeast count was recorded in takju prepared from SH nuruk compared to takju prepared from JJ nuruk at 0 day of fermentation. A sharp decline (84.92~98.57%) of yeast was observed just after the 1st day of fermentation which gradually reduced to lowest at 4th day of fermentation. No yeast was observed at 6th day fermentation and onwards. These results indicate that the raw materials, especially rice and nuruk, affect the physiochemical properties of takju.

Chemical Characteristics of Taurine Added Kimchi during Fermentation at Low Temperature (타우린 첨가 김치의 저온 저장 중 화학적 특성)

  • Yim, Seoung-Been;Kim, Mi-Sook;Kim, Eun-Kyung;Ko, Jae-Youn;Jeong, Yoon-Hwa
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.12
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    • pp.1814-1818
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    • 2010
  • The present study was carried out to elucidate the changes in the chemical characteristics of taurine added Kimchi during fermentation for 46 days at $6^{\circ}C$. Chinese cabbage was brined in a 10% salt solution for the control Kimchi and in a 10% salt solution containing 5% taurine for taurine added Kimchi (Taurine I, II, and III). One and three percent (w/w, based on Chinese cabbage) of taurine were added to make Taurine II and Taurine III, respectively. Reducing sugar and vitamin C contents for all the samples decreased after the 46-day fermentation. Taurine was not detected in the control, and the taurine contents, from the largest to the smallest, during the fermentation period were Taurine III, Taurine II and Taurine I. Amino nitrogen contents in all the samples studied proportionally increased during the 46-day fermentation. It is suggested that taurine does not affect the chemical characteristics of Kimchi during fermentation at low temperature ($6^{\circ}C$).

The Control of Fermentation Conditions of Salted and Fermented Anchovy by Homogenates of Potato, Solanum tuberosum (감자 마쇄물을 이용한 멸치젓갈의 숙성 조절)

  • BYUN Han-Seok;LEE Tae-Gee;YEO Seang-Gyu;PARK Yeung-Beom;KIM Seon-Bong;PARK Yeung-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.27 no.2
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    • pp.121-126
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    • 1994
  • The present study was designed to investigate effects of the addition of potato homogenates on fermentation control of salted anchovy. With the addition of $8\%$ (w/w) potato homogenates(P), amino-N content and pH were maintained at lower values in the muscle and juice of salted anchovy during all fermentation periods, And high values in external appearance of the salted and fermented anchovy-body during fermentation period were recorded. Consequently, the suppressing effect on the fermentation of salted anchovy of the addition of $8\%$ (w/w) potato homogenates was proved. As for the factors related to the suppressive effects on fermentation, there was no change in amino-N content, and viable cell counts and pH values were maintained.

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Evaluation of Physiochemical Properties and Fermentation Qualities of Kimchi Supplemented with Yacon (야콘 첨가 김치의 이화학적 특성과 발효 품질 평가)

  • Lee, Dong-Ho;Ji, Seol-Hee;Han, Woo-Cheul;Lee, Jae-Cheol;Kang, Soon-Ah;Jang, Ki-Hyo
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.3
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    • pp.408-413
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    • 2012
  • This study aimed to evaluate the physiochemical properties and fermentation qualities of kimchi supplemented with yacon (Smallanthus sonchifolius) during fermentation. Kimchi supplemented with 0%, 0.1%, 0.5%, 1%, and 5% yacon were investigated. As fermentation proceeded, pH decreased from 5.5~5.7 on the first day to 4.6~4.8 on day 21, whilst total titratable acidity (TTA), lactate levels, and number of microbes increased. The kimchi with 5% yacon showed a higher production of lactate concentration at 7 days fermentation than other groups, which is consistent with the observed high numbers of viable Leuconostoc sp. cells at 7 days fermentation. These observations demonstrate that 5% yacon stimulates the growth of kimchi microbes, particularly of Leuconostoc sp..

Optimization for The Alcoholic Fermentation of Concentrated Grape Juice Using Response Surface Methodology (반응표면분석을 이용한 농축 포도즙의 알코올발효 조건 최적화)

  • Kim, Yoon-Sook;Kim, Ro-Sa;Choi, Hee-Don;Choi, In-Wook
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.1
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    • pp.116-120
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    • 2009
  • Response surface methodology (RSM) was applied to optimize alcohol fermentation of concentrated grape juice. Sugar concentration ($X_1$), agitation rate ($X_2$) and fermentation time ($X_3$) were chosen as the independent variables of the central composite design (CCD). Dependent variables were alcohol content ($Y_1$) and total acidity ($Y_2$). To optimize two dependent variables, desirability function was defined as $Y_1$=10.0% and $Y_2$=minimum. The optimum conditions for alcohol fermentation were $19.98^{\circ}Bx$ (sugar concentration), 104.1 rpm (agitation rate) and 89.67 hr (fermentation time). The predicted responses were 10.0% in alcohol content and 0.86% in total acidity. The coefficients of determination ($R^2$) were 0.948 and 0.958, which indicate that the model fit was highly significant (p<0.001). The experimental values were 10.1% for alcohol content and 0.88% for total acidity. These values were similar to the predicted values from RSM.

Effect of Supplementation of Rubus crataegifolius on Fermentation Characteristics of Rosa rugosa Wine (산딸기 첨가가 해당화주의 발효에 미치는 영향)

  • Han, Woo-Cheul;Ji, Seol-Hee;Surh, Jeong-Hee;Kim, Mi-Hyun;Lee, Jae-Cheol;Kim, Seung-Ho;Jang, Ki-Hyo
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.2
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    • pp.321-327
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    • 2010
  • Two different mixing ratios of Rosa rugosa and Rubus crataegifolius (Korean raspberry), including Rosa rugosa and one part Rosa rugosa vs five parts Rubus crataegifolius were prepared, and their fermentation characteristics were investigated during 28 days of ethanol fermentation and subsequent aging. The final $^{\circ}Brix$ and pH of Rosa rugosa wine were 12.0 and 2.9, respectively, while those of Korean raspberry-Rosa rugosa wine were $7.0^{\circ}Brix$ and pH 3.4, respectively. The final ethanol contents were 5.0% (v/v) in Rosa rugosa wine and 9.8% in Korean raspberry-rugosa wine. The level of antocyanine content, color intensity, organic acid, and free amino acid concentrations in Rosa rugosa wine were lower than those of Korean raspberry-Rosa rugosa wine. Thus, our results demonstrate that supplementation of Rosa rugosa with Korean raspberry prior to alcohol fermentation may help improve the fermentation characteristics of Rosa rugosa wine in the final product.

Identification of Wild Yeast Strains and Analysis of Their ${\beta}$-Glucan and Glutathione Levels for Use in Makgeolli Brewing

  • Kang, Sun Hee;Kim, Hye Ryun;Kim, Jae Ho;Ahn, Byung Hak;Kim, Tae Wan;Lee, Jang-Eun
    • Mycobiology
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    • v.42 no.4
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    • pp.361-367
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    • 2014
  • Makgeolli, also known as Takju, is a non-filtered traditional Korean alcoholic beverage that contains various floating matter, including yeast cells, which contributes to its high physiological functionality. In the present study, we assessed the levels of ${\beta}$-glucan and glutathione in various yeast strains isolated from traditional Korean Nuruk and selected a ${\beta}$-glucan- and glutathione-rich yeast strain to add value to Makgeolli by enhancing its physiological functionality through increased levels of these compounds. Yeast ${\beta}$-glucan levels ranged from 6.26% to 32.69% (dry basis) and were strongly species-dependent. Dried Saccharomyces cerevisiae isolated from Nuruk contained $25.53{\mu}g/mg$ glutathione, $0.70{\mu}g/mg$ oxidized glutathione, and $11.69{\mu}g/g$ and $47.85{\mu}g/g$ spermidine and L-ornithine monohydrochloride, respectively. To produce functional Makgeolli, a ${\beta}$-glucan- and glutathione-rich yeast strain was selected in a screening analysis. Makgeolli fermented with the selected yeast strain contained higher ${\beta}$-glucan and glutathione levels than commercial Makgeolli. Using the selected yeast strain to produce Makgeolli with high ${\beta}$-glucan and glutathione content may enable the production of functional Makgeolli.

Changes in Pectic Substance of Lower Salted Chinese Cabbage Kirnchi with pH Adjuster during Fermentation (pH조정제를 이용한 저염 배추점치의 숙성중 Pectin질의 변화)

  • Kim, Soon-Dong;Lee, Shin-Ho;Kim, Mee-Jung;Oh, Young-Ae
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.17 no.3
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    • pp.255-261
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    • 1988
  • For the purpose of fermentation control and edible period extension of lower salted Kimchi, the contents and compositions of pectic substances in Kimchi, by adding 2 percent salt and 0.4 percent sodium malate buffer(SMB), fermented at $20^{\circ}C$ were investigated. Edible period of SMB added chinese cabbage Kimchi was extended 40 hrs compared to that of control (added 2.5% salt) with good flavor, texture and freshness. The contents of alcohol insoluble solid(AIS) and protopectin(PP) of control were more decrensed during fermentation than those of SMB added Kimchi. But, the contents of pectic adid(PA) and water soluble pectin(WSP) of control were more increased during fermentation than those of SMB added Kimchi. Hexose and pentose from hemicellulose in control, PP and PA respectively, were more decreased during fermentation than those in SMB added Kimchi. Lower polarity and higher molecular weight PP was eluted and higher polarity and lower molecular weight PP was decreased considerably in control compared to those in SMB added Kimchi during fermentation.

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Quality Characteristics and Physiological Activities of Takju with Whole Chestnut (통밤을 첨가한 탁주의 품질특성 및 생리활성)

  • Son, Jong-Youn;Jung, Il-Jin
    • Korean journal of food and cookery science
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    • v.30 no.6
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    • pp.746-756
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    • 2014
  • This study investigated the quality characteristics and physiological activities of takju prepared with whole chestnut (15%, 30% and 50% with steamed rice) during fermentation. The pH level began to decrease after the secondary brewing stage. The total acid as well as the organic acid content increased during fermentation. Lactic acid and succinic acid were the main organic acids in takju fermented with whole chestnut. The level of total sugar and reducing sugars in takju fermented with whole chestnut increased at the first brewing stage and then slowly decreased after 4 days of fermentation. Also, the total number of viable cells and microbial populations such as lactic acid bacteria and yeast in the treatments increased to about 108 CFU/mL after 1 days of fermentation and then decreased gradually afterward. The ethanol content in takju fermented with whole chestnut rapidly increased during the initial 4 days of fermentation, to a maximum content of 18.2% after 8 days. The colour values of the treatments did not show any significant differences between 0% and 15% chestnut content. However L value decreased, while the a and b values increased when the whole chestnut content above 30%. The total polyphenol level, electron donating ability, nitrite-scavenging ability and ferrous ion effect also increased as the ratio of whole chestnut increased. Sensory scores of takju fermented with 15% chestnut were greater than those of takju prepared by other treatments.

Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood

  • Jang, Chan-Ho;Lim, Jin-Kyu;Kim, Jeong-Hwan;Park, Cheon-Seok;Kwon, Dae-Young;Kim, Yong-Suk;Shin, Dong-Hwa;Kim, Jong-Sang
    • Food Science and Biotechnology
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    • v.15 no.4
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    • pp.643-646
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    • 2006
  • Cheonggukjang, a popular Korean traditional fermented soyfood, was manufactured by fermenting steamed soybeans in a temperature-controlled room by traditional methods in which steamed soy was exposed to rice straw naturally rich in Bacillus species. B. subtilus and B. licheniformis were found to be the major microorganisms present in cheonggukjang made by the traditional method. We analyzed the composition of 12 kinds of isoflavones and their glycosides present in cheonggukjang collected at various fermentation times. Total isoflavone content in raw soybeans was 2,867 mg/kg and this decreased by about 50% during cooking prior to cheonggukjang preparation. However, total isoflavone content changed slightly during 45 hr of fermentation. Total content of isoflavone glycosides, consisting mainly of daidzin, glycitein, and genistin, decreased by about 40% during 45 hr of fermenting cooked soybeans. The contents of tree isoflavones including daidzein, glycitein, and genistein showed a dramatic increase during fermentation in cheonggukjang preparation, with a 2.9-, 54.0-, and 20.6-fold increase in concentration, respectively, by the end of fermentation (45 hr). In conclusion, short-term fermentation of cooked soybeans with Bacillus species caused conspicuous changes in the composition of isoflavone derivatives, and its implication in terms of health benefits deserves further study.