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Quality Characteristics of Distilled Soju with Different Pretreatment of Rice (쌀 전처리를 달리한 증류주의 품질특성)

  • Seung Eun, Lee;Ji-Eun, Kang;Bora, Lim;Heui-Yun, Kang
    • Journal of the Korean Society of Food Culture
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    • v.37 no.6
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    • pp.555-563
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    • 2022
  • The purpose of this study was to confirm the quality characteristics of distilled soju with different rice pretreatment processes. The non-steamed fermentation method is a technology that uses starch to produce saccharification and alcohol without going through the steaming of raw materials. It has advantages such as reduction of manpower and cost, prevention of nutrient loss, and minimization of waste water. In this study, rice used were non-steamed and pulverized 'Baromi2', nonsteamed and steamed 'Samgwang', and puffed rice. As the fermenting agent, koji, modified nuruk, N9 yeast, and purified enzyme were used, and lactic acid was added to prevent contamination during fermentation. The amount of water was 300% in total, and after the first watering, 5 days after fermentation, the second watering was carried out. As a result of the study, it was confirmed that the non-steamed fermentation method using 'Baromi' was superior to the existing fermentation method in terms of temperature during fermentation, final alcohol content, soluble solids, and pH. By expanding the stability of the production technology of non-steamed fermentation technology, product quality improvement can be expected.

Survey on preparation method of traditional home made kochujang (fermented hot pepper-soybean paste) (가정에서 담그는 고추장의 제조방법에 관한 조사 연구)

  • Shin, Dong-Hwa
    • Journal of the Korean Society of Food Culture
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    • v.10 no.5
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    • pp.427-434
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    • 1995
  • The preparation method for traditional kochujang (fermented hot pepper-soybean paste) at home were surveyed by 1,436 housewives through the country by premade questionnaires. The kochujang meju (Korean style soybean Koji for kochujang) were made by solely soybean (45.3% of respondents) or soybean with rice (26.3%) from September to November (52.2%) or December to February (32.7%). The shape of meju was either doughnut (28.4%) or brick (25.6%) type. Kochujang making seasons were either from March to May (56.6%) or December to February (25.0%) and it was prepared in proportion of mostly 610 meju powder (32%) with over 20% of red pepper powder (57.2%) prepared by seed removed dry red pepper. Subsidiary ingredients for kochujang making were boiled waxy rice (73.5%), malt (33.3%), corn syrup (18.9%) or corn syrup with malt (21.9%). After mixing all ingredients, kochujang in clay pot were occasionally exposed to the sun for fermentation for 34 months (35.0%) or 12 months (34.7%).

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Ethanol Production by the Mixed Culture of Some Aspergilli and Saccharomyces cerevisiae (효모와 고오지 곰팡이의 혼합배양에 의한 주정생산)

  • Choi, Byung-Kwon;Kim, Young-Bae
    • Korean Journal of Food Science and Technology
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    • v.22 no.6
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    • pp.696-699
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    • 1990
  • Some mixed culture systems consisting of koji molds and yeast were tested for the ethanol production by simultaneous saccharification and fermentation using polished rice as the substrate. Aspergillus shirousamii showed the highest ethanol production in the mixed culture with Saccharomyces cerevisiae on steamed rice added with 150 ml water in 250 ml Erlenmeyer flask. The optimum initial pH, temperature and specific surface for the ethanol production in this system were 6.5, 30C, and 0.1, respectively. Under this condition, 12.9% ethanol was produced with inoculation with 5×102 conidia/ml of A. shirousamii and 5×106cells/ml of S. cerevisiae in 10 days.

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Enhancement of flood stress tolerance for upland-adapted cereal crops by the close mixed-planting with rice

  • Iijima, Morio;Awala, Simon K;Hirooka, Yoshihiro;Yamane, Koji
    • Proceedings of the Korean Society of Crop Science Conference
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    • 2017.06a
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    • pp.44-44
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    • 2017
  • Recently, the occurrences of extreme flooding and drought, often in the same areas, have increased due to climate change. We tested the hypothesis that wetland species could help upland species under flood conditions; that is, the roots of wetland crops may supply O2 to the roots of upland crops by a series of experiments conducted in both humid Japan and semi-arid Namibia (See Iijima et al, 2016 and Awala et al, 2016). Firstly, flooding tolerance of upland-adapted staple crops-pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor) mix-cropped with rice (Oryza spp.) was investigated in glasshouse and laboratory experiments in Japan. We found a phenomenon that strengthens the flood tolerance of upland crops when two species-one wetland and one drought tolerant-were grown using the mixed cropping technique that results in close tangling of their root systems, hereinafter referred to "close mixed-planting". This technique improved the photosynthetic and transpiration rates of the upland crops subjected to flood stress (O2-deficient nutrient culture). Oxygen transfer was suggested between the two plants mix-cultured in water, implying its contribution to the phenomenon that improved the physiological status of upland crops under the simulated flood stress. Secondly, we further tested whether this phenomenon would be expressed under field flood conditions. The effects of close mixed-planting of pearl millet and sorghum with rice on their survival, growth and grain yields were evaluated under controlled field flooding in semi-arid Namibia during 2014/2015-2015/2016. Single-stand and mixed plant treatments were subjected to 11-22 day flood stress at the vegetative growth stage. Close Mixed-planting increased seedling survival rates in both pearl millet and sorghum. Grain yields of pearl millet and sorghum were reduced by flooding, in both the single-stand and mixed plant treatments, relative to the non-flooded upland yields, but the reduction was lower in the mixed plant treatments. In contrast, flooding increased rice yields. Both pearl millet-rice and sorghum-rice mixtures demonstrated higher land equivalent ratios, indicating a mixed planting advantage under flood conditions. These results indicate that mix-planting pearl millet or sorghum with rice could alleviate flood stress on dryland cereals. The results also suggest that with this cropping technique, rice could compensate for the dryland cereal yield losses due to field flooding. Mixed cropping of wet and dryland crops is a new concept to overcome flood stress under variable environmental conditions.

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Effects of Sweet Potato Cultivars and Koji Types on General Properties and Volatile Flavor Compounds in Sweet Potato Soju (고구마 품종과 국의 종류를 달리하여 제조한 고구마 소주의 특성 및 향기성분)

  • Park, Jeong-Seob;Chung, Bong-Woo;Bae, Jae-O;Lee, Jun-Hyun;Jung, Mun-Yhung;Choi, Dong-Seong
    • Korean Journal of Food Science and Technology
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    • v.42 no.4
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    • pp.468-474
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    • 2010
  • Alcoholic fermentations with rice koji [Aspergillus awamori Nakazawa KCCM 60246 (black), Aspergillus kawachii KCCM 32819 (white), Aspergillus oryzae KCCM 11372 (yellow)] and improved nuruk were carried out for the preparation of sweet potato soju using two different potato cultivars (Jinhongmi and Hobak). The Jinhongmi mashes showed 9.211.4Brix, 195.6-260.5 mg glucose/100 mL, pH 4.6-4.9, 0.53-0.83% acidity and 13.2-16.2% alcohol content. The Hobak mashes showed 7.08.4Brix, 31.9-47.4 mg glucose/100 mL, pH 4.4-4.7, 0.22-0.24% acidity, and 9.6-11.2% alcohol content. The alcohol yield of the Jinhongmi mashes using black, white, yellow koji and improved nuruk were 229.2, 194.5, 238.6 and 229.3 L/ton, respectively. The alcohol yields of Hobak mashes using black, white, yellow koji and improved nuruk were 132.8, 144.4, 141.6 and 167.4 L/ton, respectively. All types of sweet potato soju showed stronger flavor and taste than Kurokirishima (Japanese sweet potato soju). Especially, soju made from Jinhongmi with white koji and Jinhongmi with improved nuruk showed the strongest levels. Flavor components of sweet potato soju included decanoic acid ethylester, dodecanoic acid ethylester, tetradecanoic acid ethylester, hexadecanoic acid ethylester, 9-octadecanoic acid ethylester, and octadecanoic acid ethylester. Although the flavor profiles of Jinhongmi soju, Hobak soju, and Kurokirishima were very similar, the flavor content of Kurokirishima soju was lower. The results of the GC volatile analysis were in good correlation with flavor and taste.

A Study on Index of Vegetation Surface Roughness using Multiangular Observation

  • Konda, Asako;Kajiwara, Koji;Honda, Yoshiaki
    • Proceedings of the KSRS Conference
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    • 2002.10a
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    • pp.673-678
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    • 2002
  • A satellite remote sensing is useful for vegetation monitoring. But it has some problem. One of these, it is difficult to find a difference of vegetation surface roughness using satellite remote sensing. Each vegetation type has unique surface roughness, for example needle leaves forest, broad leaves forest and grassland. Difference of vegetation surface roughness can be detected by satellite multiangular observation. In this study, objective is to propose index of vegetation surface roughness using BRF property. General vegetation indices are calculated from nadir data of satellite data. A proposed index is calculated from two different observation zenith angle data. Two different zenith data can provide BRF (Bi-directional Reflectance Factor) property of satellite observation data. A proposed index was able to detect different value on where NDVI shows similar high value areas of rice field and forest. This index is useful for vegetation monitoring.

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Aptitudes for Takju Brewing of Wheat Flour-Nuluks Made with Different Mold Species (곰팡이 균종을 달리한 밀가루 누룩의 탁주양조 적성)

  • 소명환
    • The Korean Journal of Food And Nutrition
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    • v.8 no.1
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    • pp.6-12
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    • 1995
  • The purpose of this study was to examine the aptitude of wheat flour-Nuluks, for Takju brewing, which were made with Aspergillus oryzae, Rhizopus japonicus or Aspergillus usamii mut. Shirousamii, and to know the way of effective use the Aspergillus oryzae-Nuluk showed high saccharogenic activity, and Rhizopus japonicus-Nuluk high proteolytic activity. When these two Nuluks were combined, the activities of saccharogenic amylase and protease were more balanced. The Takju mash of Aspergillus oryzae-Nuluk was high in acidity and in amino acidity, and that of Rhizopus japonicus-Nuluk high in the content of free sugar, but, that of Aspergillus usamii mut. Shirousamii-Nuluk was low in amino acidity, free sugar and ethanol content. The Takju of Rhizopus japonicus-Nuluk was high in the content of suspended solid and slow in its sedimenting rate, but that of Aspergillus usamii mut. Shirousamii-Nuluk was not. The Takju which was made with combined use of Aspergillus oryzae-Nuluk and Rhizopus japonicus-Nuluk was more balanced in the composition of flavoring ingredients, and was slow in sedimenting rate of suspended solid. Moreover, it gained good result in sunsory evaluation test.

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Chitinolytic and Chitosanolytic Activities from Crude Cellulase Extract Produced by A. niger Grown on Apple Pomace Through Koji Fermentation

  • Dhillon, Gurpreet Singh;Brar, Satinder Kaur;Kaur, Surinder;Valero, Jose R.;Verma, Mausam
    • Journal of Microbiology and Biotechnology
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    • v.21 no.12
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    • pp.1312-1321
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    • 2011
  • Enzyme extracts of cellulase [filter paper cellulase (FPase) and carboxymethyl cellulase (CMCase)], chitinase, and chitosanase produced by Aspergillus niger NRRL-567 were evaluated. The interactive effects of initial moisture and different inducers for FP cellulase and CMCase production were optimized using response surface methodology. Higher enzyme activities [FPase 79.24±4.22 IU/gram fermented substrate (gfs) and CMCase 124.04±7.78 IU/gfs] were achieved after 48 h fermentation in solid-state medium containing apple pomace supplemented with rice husk [1% (w/w)] under optimized conditions [pH 4.5, moisture 55% (v/w), and inducers veratryl alcohol (2 mM/kg), copper sulfate (1.5 mM/kg), and lactose 2% (w/w)] (p<0.05). Koji fermentation in trays was carried out and higher enzyme activities (FPase 96.67±4.18 IU/gfs and CMCase 146.50±11.92 IU/gfs) were achieved. The nonspecific chitinase and chitosanase activities of cellulase enzyme extract were analyzed using chitin and chitosan substrates with different physicochemical characteristics, such as degree of deacetylation, molecular weight, and viscosity. Higher chitinase and chitosanase activities of 70.28±3.34 IU/gfs and 60.18±3.82 to 64.20±4.12 IU/gfs, respectively, were achieved. Moreover, the enzyme was stable and retained 92-94% activity even after one month. Cellulase enzyme extract obtained from A. niger with chitinolytic and chitosanolytic activities could be potentially used for making low-molecular-weight chitin and chitosan oligomers, having promising applications in biomedicine, pharmaceuticals, food, and agricultural industries, and in biocontrol formulations.

Fermentation Characteristics of Grape Yakju made with Three Kinds of Grape (포도 종류를 달리한 포도 약주의 발효 특성)

  • Lee, Ji-Yeon;Kwak, Eun-Jung
    • Journal of the East Asian Society of Dietary Life
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    • v.19 no.1
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    • pp.96-104
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    • 2009
  • Three kinds of grape yakju (Kyoho, Campbell and Moru) and grape-free control were fermented with rice using koji of Aspergillus kawachii as a fermenting agent, and their fermentation characteristics were investigated. For the three yakju, reducing sugar content decreased slowly over 2 days fermentation after an initial rapid decrease. In case of Brix, the reducing sugar content increased gradually after increasing rapidly during the first 2 days of fermentation. The Kyoho and Moru groups displayed a gradual increase in reducing sugar content after an initial 2-day decrease, and the sugar content of the Campbell group increased gradually during fermentation. Uniformly, pH increased gradually after an initial 2-day decrease, however total acid increased continuously throughout fermentation. Alcohol content of yakju showed almost no change after increasing until day 6 (Kyoho) of day 4 (others), with the control displaying the highest content. Control α-amylase activity decreased gradually after an initial 2-day increase, while that of the three yakju decreased throughout fermentation. Activities of β-amylase activities paralleled the results of reducing sugar. Concerning total anthocyanin, the Moru and Campbell groups displayed a rapid increase until day 2, a decrease until day 12, and a gradual increase thereafter. While the Kyoho and control groups displayed virtually no change after an initial 2-day increase until day 12, after which a gradual increase also occurred. In concerning sensory evaluation, Moru yakju scored highest for violetness, flavor of grape, and sweet taste, and also displayed a low alcohol content. These attributed Moru yakju the preferred choice.

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Quality characteristics of improvement pellet nuruk inoculated from Aspergillus luchuensis 34-1

  • Jung, Eui-Hyoun;Mun, Ji-Young;Kim, So-Young;Yeo, Soo-Hwan
    • Journal of Biomedical and Translational Research
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    • v.19 no.4
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    • pp.103-109
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    • 2018
  • Aspergillus luchuensis 34-1 was inoculated into wheat pellets with different conditions of raw materials to produce nuruk. The degree of substrate reactivity improvement of steam treated raw materials compared with that of non-heat treated was analyzed. The water content of the pellet was adjusted to 25% and 35%, and steam treatment for 10 minutes improved the substrate reactivity at 2.1-fold and 3.1-fold, and sterilization was also possible. The characteristics of improvement pellet nuruk were investigated according to the degree of crushing and water content of raw materials according to the temperatures and humidities (23C, 30C and RH 60%, RH 80%). The pH of the pellet nuruk was higher depending on the temperature, humidity and moisture content of the koji were lower, and the pH of the flour-pellet nuruk was lower than that of 2 mm milling wheat-pellet nuruk according to milling degree. It can be seen that the milling degree affects the growth of mold. The acidity and amino acid were generally higher as fermentation time increased. Also, the higher the incubation temperature, humidity and moisture content, the higher the value. Glucoamylase activity was significantly the highest in moisture content 35% D2b nuruk, cultured at 30C and 80% RH for 38 hours. This is higher than the previous reports on glucoamylase of rice-koji or commercial nuruk using fungi isolated from traditional nuruk. From these study, it is expected that making of improvement pellet nuruk would save the fermentation time considerably compared with traditional nuruks.