• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.729-734
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• 2011

With the goal of transforming rice protein from an insoluble to a soluble form to increase the industrial utilization of rice wine meal (RWM), RWM was derivatized using commercial proteases and the RWM hydrolysates were characterized. Eight commercial proteases were used individually or in combination for hydrolysis of RWM. The degree of hydrolysis was assessed by determining the soluble protein in supernatant using the Lowry assay, protein in precipitates using a semimicro Kjeldahl procedure, and gravimetrically by the weight difference before and after hydrolysis. Protamex, Alcalase and Protease N proteases were most effective for hydrolysis of RWM. Although these assessment methodologies displayed some variation, they generally showed a similar pattern. When the aforementioned three proteases were simultaneously used to treat RWM, no significant difference was observed between the three assays (p<0.05) indicating an absence of enzymatic synergy.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.272-277
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• 1990

Some additives were applied to improve Yukwa(Popped rice snack) quality and process modifications were tested for cutting down soaking time and application of rice flour. Addition of soaked soybean (3%, w/w) to dough showed higher expansion rate and better physical properties with more acceptable quality by sensory evaluation of Yukwa. Baking powder, modified starch and alcoholic liquor, Mackeali(rice wine, turbid). Soju(distilled liquor) and Yakju(rice wine, clear), were no positive effect on quality of Yukwa but alcoholic liquor gave more fine texture than others. High temprature soaking $(60^{\circ}C)$ of rice for 3 hours which is near gelatinization temperature of rice starch. gave same quality of Yukwa comparing with long time soaking (12 hours) at room temperature. Extention of high temperature soaking (12 hours) did not improve the quality of Yukwa. The 100 mesh of rice flour by dry milling method was better in expansion rate and hardness than 40 and 80mesh but it was worse than ordinary wet milling. It was notified that milling method and milling mechines for Yukwa preparation should be studied in more detail.

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.307-313
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• 1981

The components of several kinds of Sokokju (old Korean cleared rice wine) prerared in the laboratory by two steps mashing and commercial Yakju (Korean cleared rice wine) were evaluated. The Sokokju mashed with half steamed waxy rice in tile primary fermentation yielded higher contents of alcobol and extract. Especially considerable amount of pyruvate was contained in it. The commercial Yakju sample contained abundantly tartarate and citrate while dominant organic acids in the fermented mashes of Sokokju were lactate, fumarate and succinate. The taste characteristics of the Sokokju brewed with half steamed waxy rice were most acceptable to the sensory panel.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.562-570
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• 2003

The awareness of ritual foods in general rituals were surveyed and compared in the Gyeonggi and Gyungsangbuk-do areas in order to identify the characteristics of Korean rituals and establish desirable ritual foods. As materials for "Jeon" (fried pan cakes) in rituals, fish fillets, meat and vegetables were largely used in the Gyeonggi region. In the Gyeongbuk region, all three of these ingredients were the most highly used for "Jeon" also. In the case of rice cakes, "Songpyun" steamed on a layer of pine needles, "Jeolpyun" and "Sirudduk", with a red beans, were mostly used in Gyeonggi-do, while "Songpyun", "Jeolpyun" and "Ingelmi" were largely used in Gyeongsangbuk-do. As seasoned vegetables and herbs, fernbrakes, root of bell flowers, green bean sprouts and bean sprouts were largely used in Gyeonggi-do region, whereas, fernbrakes, bean sprouts, root of bell flowers and spinaches were mainly used in Gyeongbuk region. The use of fernbrakes was highest in both regions. With regard to the number of side dishes, 2∼3 kinds of seasoned herbs and 3∼4 kinds of fruits were mostly used, but with slightly higher numbers in the Gyeongsangbuk-do than the Gyeonggi-do region. With regard to liquor used for rituals, clear strained rice wine was used most in the Gyeonggi-do area, while more unrefined rice wine was used in the Gyeongbuk region. Meat was the most used ingredient in broth slices of dried meat and cod were highly used in the Gyeonggi region, but slices of dried squid were most widely used in the Gyeongbuk region. Most households in both regions tended not to use raw fish in the rituals, and as for the ingredients of Korean Kabobs, meat was the most widely used, then fish and finally vegetables were the most used ingredients. Beef soup was the most used, but more green vegetable soup was used in the Gyeongbuk than the Gyeonggi region. Sweet drink made from fermented rice (sikhe) was generally used in the rituals. It was the most widely used in the Chusok-Hangawi Ritual in the Gyeonggi region, while it was used in the New Year's Ritual in the Gyeongbuk region.

• Journal of the Korean Society of Food Culture
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• v.6 no.4
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• pp.433-443
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• 1991

To analyse reception dishes of Choson Dynasty the author studied historic book-Youngjeob Dogam Bansunsek Euigwae (1609, 1626, 1634 year) in which the daily reception dishes for Chinese envoy in Choson Dynasty were described. The results obtained from this study were as follows. 1. The daily food items for reception of Chinese envoy were refined rice wine, rice, large fish, fish, Zogi, Driedjogi, mullet, pork, beef, chicken, egg, salt, soysauce, sweet soy sauce, refined soy sauce, sesame oil, vinegar, bean curd, stone leek, parsley, ginger and gaslic etc. 2. The daily tablewares used for reception of Chinese envoy were ricebowl (bari), small bowl of porcelain (boa), water bowl (daejeop), soup bowl (tang gi), plate (jeopsi), small dish (jong gi), small earthen ware jar (dong hae), jar (hang), pottery (ong gi), wine glass (jan), water cup, chopsticks, kettle, cauldron, bottle, table, knife, napkin, dish towel, brazier, washbowl and meter etc.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.2
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• pp.231-236
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• 2020

The objective of the current study was to evaluate the quality characteristics (alcohol contents and antioxidant capacities) and sensory characteristics of the Korean traditional rice-based wine, Makgeolli supplemented with 5% and 10% Enteromorpha prolifera (Ep) during an 8-days cold storage at 4℃. The alcohol content in the unsupplemented Makgeolli (control) and Ep Makgeolli gradually increased from day 0 to day 8 (control, 2.05-8.03; 5% Ep, 2.15-9.03; 10% Ep, 3.15-10.07). The DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities was significantly higher in the 10% Ep Makgeolli (75.87%) than 5% Ep Makgeolli (57.34%) and control (21.91%). The ABTS [2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were also significantly higher in the 10% Ep Makgeolli (90.85%) than 5% Ep Makgeolli (75.94%) and control (47.21%). Makgeolli supplemented with 10% Ep had the highest color, smell, taste, and overall acceptance scores. The current study suggest that Makgeolli supplemented with 10% Ep could be potentially developed because of its high antioxidant properties and good consumer acceptance.

• Journal of Pharmaceutical Investigation
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• v.39 no.5
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• pp.381-386
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• 2009

We previously showed that the water extracts of rice wine-baked Scutellaria baicalensis Georgi (RWBS) ameliorated colonic inflammation more than crude Scutellaria baicalensis (CS) after oral administration. The aim of this study is to compare the effect of rectal and oral administration of RWBS in the experimental colitis. Experimental colitis was induced in mice by daily treatment with 5% dextran sulfate sodium (DSS) in the drinking water for 7 days. Water was used as vehicle of oral administration, while Carbopol/PEG mucoadhesive gel was used as vehicle of rectal administration. RWBS and RWBS gel (RWBSG) were administered once per day for 7 days. RWBS and RWBSG significantly attenuated the disease activity index (DAI) calculated as the sum of scores of body weight loss, stool consistency and rectal bleeding. Furthermore, RWBS and RWBSG reduced the mucosal myeloperoxidase activity and COX-2 (cyclooxygenase-2) expression in colon tissue. Anti-inflammatory effect of CS on colonic inflammation was increased by baking with rice wine in both oral and rectal administration. Moreover, anti-inflammatory effects of oral administration on colonic inflammation was greater than those of rectal administration. Further study would be required for the development of intra-rectal formulation.

• Preventive Nutrition and Food Science
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• v.18 no.3
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• pp.203-209
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• 2013

The objective of the present study was to evaluate the physicochemical and microbial properties of the Korean traditional rice wine Makgeolli, supplemented with banana during 6 day fermentation. The alcohol contents of the control and banana Makgeolli were 17.0 and 16.5%, respectively. The pH values decreased while total acidity, total soluble solids, and color values increased throughout the fermentation process. An increase in microorganism counts throughout the 6-day fermentation period was noted in all samples. The major free sugar and organic acid detected in all samples were glucose and succinic acid, respectively. There were 39 volatile compounds detected in the control and banana Makgeolli. The major ester detected was ethyl acetate (20.037 and 22.604% for the control and banana Makgeolli, respectively). The major alcohol compounds detected were 3-methylbutanol (20.933%) and 3-methyl-1-butanol (34.325%) in the control. 2-mtehyl-1-propanol (22.289%) and 3-methyl-1-butanol (39.851%) were the highest alcohol compounds detected in the banana Makgeolli.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.573-578
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• 2015

This study was performed to elucidate the fermentation and sensory characteristics of Korean traditional rice wine, makgeolli, made from GABA rice, which has a high content of GABA (gamma-aminobutyric acid). GABA rice is a brown rice that is not easily fermented by general makgeolli manufacturing methods. Thus, the Geupchungju method, which is a Korean traditional manufacturing method for makgeolli using a fermentation starter and additional malt, was considered for making makgeolli from GABA rice. We confirmed that Geupchungju method showed a high saccharification and stable alcohol fermentation ability in the early stages of fermentation. However, malt addition more than 2% resulted in a lower score in the sensory evaluation of the final product. It was also confirmed that GABA content of GABA makgeolli was higher than that of commercial makgeolli by 2.3-fold. Our result provides useful information toward improving quality of brown rice makgeolli.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1206-1213
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• 2003

In order to use nutraceutical components in Yulmoo (Coix lachryma-jobi L. var. ma-yuen Stapf), the acceptability of Yulmoo for Takju (Korean rice wine) was examined in terms of the production of volatile components. When Yulmoo was added to the Takju made by commercial koji as a substitute of starch at 0 (rice 100%), 15, 30, 60, and 100%, the ethanol content slightly increased to 13.6, 15.2, 15.2, 14.1, and 13.8%, the Production of isobutanol and iso-imyl alcohol increased as the amount of Yulmoo increased. While the use of Yulmoo to the Takju as the nuruk (Korean traditional koji), inoculated with Aspergillus kawachii (AK) and Rhizopu japonicus (RJ), decreased the contents of n-propanol, iso-butanol, and iso-amyl alcohol as well as the contents of ethanol from 14.3% to 11.2 [AK], 7.5 [RJ], and 10.4% [AK + RJ]. The Yulmoo nuruk in Takju increased the production of acetaldehyde and ethyl acetate indicating the negative effect in the organoleptic evaluation. It was determined that the addition of Yulmoo as a starch source or as nuruk has a critical effect on the production of fusel oils and other volatile compounds in Takju fermentation.