• Title/Summary/Keyword: Korean Sake

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Sugars in Korean and Japanese Sake (한국산 및 일본산 청주의 당에 관한 연구)

  • 안용근;배정설
    • The Korean Journal of Food And Nutrition
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    • v.11 no.2
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    • pp.211-215
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    • 1998
  • Sugars in 2 brands of Korean Sake and 5 brands of Japanese Sake were analyzed by HPLC and TLC. Sake was found to contain average 4.6% of total sugar, 2.23% of glucose and 1.46% of maltooligosaccarides from maltose to maltodecaose. Korean two brands were found to 4.21% and 4.93% of total sugar, 3.68% and 3.29% of glucose and 1.25% and 0.92% of maltooligosaccarides from maltose to maltodecaose, respectively. maltooligosaccarides in Sake were digested with $\alpha$-amylase plus Aspergillus awamori $\alpha$-glucosidase and produces glucose. The results suggested that sugars in Sake is not effective as a growth factor of Bifidobacterium.

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Development of “Hanaomoi”: An Original Variety of Aomori Rice Suitable for Japanese Sake Production

  • Ichita, Junji;Saito, Tomoaki;Ishida, Kazunori;Iwama, Naoko;Muranaka, Yasuhito;Mikami, Taisei
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • 2003.10a
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    • pp.46-50
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    • 2003
  • In order to develop a new variety of rice that adapts to the climate of Aomori prefecture and possesses characteristics suitable for production of high quality Japanese sake, artificial cross experiments were executed between Yamadanishiki, which is widely used nationwide as an authentic variety of rice for sake production, and Hanafubuki, which was peviously developed by Aomori prefecture. An excellent hybrid, named Hanaomoi, was selected and fixed by a series of selection experiments and systematic cultivation. Unpolished Hanaomoi rice contained less amount of protein than Yamadanishiki and Hanafubuki. Unpolished rice of Hanaomoi was harder than Yamadanishiri and Hanafubuki, therefore polishing treatment was done in high yield and one could obtain a high degree of polish on the rice(namely 40% polishing). These features are advantageous to production of high quality of sake.Test brewing using 40% polished Hanaomoi gave rise to a characteristic sake that contained a slightly higher amount of alcohol and flavor components than Yamadanishiki and Hanafubuki. Sensory tests concluded that sake from Hanaomoi was as superior as the one from authentic Yamadanishiki. Hanaomoi is a promising variety of rice suitable for production of a high quality sake exclusive to Aomori prefecture.

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Effect of Sake Cake on the Quality of Low Salted Kochuzang (청주박을 이용한 저식염 고추장의 양조)

  • Lee, Kap-Sang;Kim, Dong-Han
    • Korean Journal of Food Science and Technology
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    • v.23 no.1
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    • pp.109-115
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    • 1991
  • To make kochuzang, mixtures of rice and sake cake were used as a source of starch and a small part of sodium chloride needed was replaced by mixtures of ethanol and garlic. Amylase activity during aging of kochuzang was increased in proportion to the ratio of sake cake to rice. Protease activity reached a maximum in the sample replaced 25% of rice with sake cake. The counts of aerobic bacteria and molds were decreased according to the increased ratio of sake. Total acidity and the content of alcohol and amino nitrogen were increased during aging of kochuzang, but the change of pH and the content of reducing sugar were small. After 70 days of aging, the taste and flavor of kochuzang was showed to be excellent in the sample replaced 25% of rice by sake cake. Therefore, it may be possible to replace 25% of rice by sake cake.

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Optimization in Recipe of Sous Vide Packaged Seasoned Beef (Sous vide 포장된 소고기 장조림의 배합비 최적화)

  • Sung, Ho-Jung;Lyu, Eun-Soon;Lee, Dong-Sun
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.14 no.2
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    • pp.65-72
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    • 2008
  • Vinegar and/or sake are often added for preservation hurdle in Korean seasoned beef product, affecting sensory quality. Sous vide packaging formerly developed requires optimization of formulation recipe in these ingredients. Therefore this study looked into the effect of vinegar and sake on the sensory quality attributes by response surface methodology. The addition of vinegar lowered the product pH significantly but sake addition did increase it slightly. Water activity did not change with the addition of these. Ten day storage at $8^{\circ}C$ did not make any significant changes in salt content and water activity. The added vinegar and/or sake in the formulation degraded the hedonic sensory scores of the product. The storage of the product made the degradation effect less pronounced. For the stored product the effect of sake on taste, texture and flavor was greater than that of vinegar. The respective addition of vinegar and sake less 4.0 and 4.5% could maintain the required sensory quality and thus was suggested in this study as their affordable use level for preservation hurdle.

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Real-Time PCR Monitoring of Lactobacillus sake, Lactobacillus plantarum, and Lactobacillus paraplantarum during Kimchi Fermentation

  • Um, Sang-Hee;Shin, Weon-Sun;Lee, Jong-Hoon
    • Food Science and Biotechnology
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    • v.15 no.4
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    • pp.595-598
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    • 2006
  • Semi-quantitative monitoring of Lactobacillus sake and Lactobacillus plantarum, major and minor microorganisms in kimchi, respectively, and Lactobacillus paraplantarum, recently shown to be present in kimchi, was carried out by real-time polymerase chain reaction (PCR). Changes in the 3 species during kimchi fermentation were monitored by the threshold cycle ($C_T$) of real-time PCR. As fermentation proceeded at $15^{\circ}C$, the number of L. sake increased dramatically compared to those of L. plantarum and L. paraplantarum. During fermentation at $4^{\circ}C$, the growth rates of the 3 species decreased, but the proportions of L. plantarum and L. paraplantarum in the microbial ecosystem were almost constant. Considering the $C_T$ values of the first samples and the change in the $C_T$ value, the number of L. sake is no doubt greater than those of L. plantarum and L. paraplantarum in the kimchi ecosystem. L. sake seems to be one of the major microorganisms involved in kimchi fermentation, but there is insufficient evidence to suggest that L. plantarum is the primary acidifying bacterium.

Depletion of Nitrite by Lactic Acid Bacteria Isolated from Kimchi(I) (김치에서 분리한 유산균에 의한 아질산염 소모(I))

  • 오창경;오명철;현재석;최우정;이신호;김수현
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.4
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    • pp.549-555
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    • 1997
  • Twenty species of lactic acid bacteria were isolated from Kimchi. Six species were identified as Lactobacillus sake, ten species as Leuconostoc mesenteroides and four species as Lactobacillus plantarum. The ability of these isolates to deplete nitrite during growth at 15, 20, 25 and 3$0^{\circ}C$ in MRS broth containing 250$\mu\textrm{g}$/$m\ell$ of nitrite was examined. Depletion of nitrite was high as the order of L. plantarum, L. sake and L. mesenteroides at all temperature tested, and the depletion activity was increased as the increase of growth temperatures. Especially, almost all of nitrites were utilized by L. plantarum during growth at all temperature ranges tested. L. plantarum and L. sake required induction periods for adapting to nitrite, but L. plantarum was remarkably depleted nitrite after two days of growth at 15$^{\circ}C$ and one day at 2$0^{\circ}C$, L. sake after one day of growth at both temperatures. Whereas, L. mesentero-ides did not require those periods at all temperature ranges tested.

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Fermentation and Sensory Characteristics of Korean Traditional Honey Wine from the Saccaromyces sake, Saccharomyces bayanus and Nuruk (Saccaromyces sake, Saccharomyces bayanus와 누룩으로 제조된 전통벌꿀주의 발효 및 관능특성)

  • Kim Seon-Jae;Jung Soon-Teck;Park Yoon-Mi;Cho Kwang-Ho;Ma Seung-Jin
    • Food Science and Preservation
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    • v.12 no.2
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    • pp.190-194
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    • 2005
  • This study investigated the characteristics of honey wine, which was fermented by Saccaromyces sake, Saccharomyces bayanus and Nuruk. For alcohol fermentation of the diluting solution, mixtures of S. sake and Nuruk, and Nuruk and S. bayanus resulted the excellent fermentation. These conditions also produced a higher alcohol content than that from the single yeast Strain. The values of pH and acidity of honey wine showed little changes during the fermentation processes. In the case of the mixture of Nuruk and yeast, the content of reducing sugar during the fermentation processes decreased rapidly, but the content of alcohol increased. The soluble solids were $7.5\~8.1\;^{\circ}Brix$ after the fermentation period of 6 days, and the alcohol contents were represented $12.5\~13.1\%$, from the mixture of Nuruk and yeast. In addition, the sensory evaluation of honey wine with the mixture of Nuruk and yeast showed more effective results than that of the single yeast bacillus.

The Production of Ergosterol by Saccharomyces sake KBA No. 6 (Saccharomyces sake KBA No. 6에 의한 Ergosterol의 생산)

  • Park, Jang-Woo;Lee, Wang-Sik;Bang, Won-Gi
    • Applied Biological Chemistry
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    • v.33 no.1
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    • pp.87-92
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    • 1990
  • To produce ergosterol Saccharomyces toke KBA No. 6 was used and various factors related to ergosterol accumulation were investigated. The most effective inorganic nitrogen source was ammonium chloride and 3.50 % of ergosterol was accumulated in the cell when the C/N ratio was 200/1. When Tween 80 and potassium nitrite were used simultaneously, ergosterol content and total amount of ergosterol were increased by 56 % and 45 %, respectively, compared to their control in which 0.2 % of Tween 80 and 0.1 % of potassium nitrite were used. Under the optimum conditions, ergosterol content increased from 1.73 % to 5.3 % and the total amount of ergosterol was increased from 65.2 mg/l to 135.15 mg/l.

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Production of NAD from adenine and nicotinamide by Saccharomyces sake KBA No.6 (Saccharomyces sake KBA No. 6에 의한 adenine과 nicotinamide로부터 nicotinamide adenine dinucleotide(NAD)의 생산)

  • Choi, In-Girl;Hwang, Ki-Chul;Bang, Won-Gi
    • Applied Biological Chemistry
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    • v.35 no.3
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    • pp.157-164
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    • 1992
  • In order to produce nicotinamide adenine dinucleotide (NAD) which is a pyridine nucleotide coenzyme, Saccharomyces sake KBA No. 6 having high NAD content was selected from 12 strains of yeast and various factors affecting the production of NAD were investigated. For NAD production, 4% of glucose was effective as a carbon source and 2% of bactopeptone was the best nitrogen source. The optimum pH and temperature was 5.0 and $30^{\circ}$, respectively. Also, when 4 mg/ml of nicotinamide and 3 mg/ml adenine were used as precursors simultaneously, NAD production was the best. To increase NAD production, 2 valence metal ions were used during cultivation and $Zn^{2+}$ was very efficient. Among the surface active agents, anionic sodium dodesyl sulfate (SDS) was effective. Under the optimum conditions, the maximum amount of produced NhD was 35 mg/100 ml medium after cultivation of 144 hrs and 89% of total NAD amount, 31 mg of NAD, was leaked into culture broth.

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