• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1693-1700
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• 2012

In this study we examined the antioxidant activity and fermentation characteristics of black rice wine. The antioxidant activity of black rice wine was higher than the control, and DPPH radical scavenging activity showed a correlation with the anthocyanin content of rice wine. The pH remarkably decreased until 3 days of fermentation, and the gradually decreased. The reducing sugar and free sugar content reached a maximum at 1 day of fermentation due to enzyme activity. The amount of organic acids, especially lactic acid, increased during the fermentation period. Lactic acid bacteria and yeast count increased with time and amount of black rice. The L color value increased during fermentation regardless of treatments, and the a color value increased with ratio of black rice due to anthocyanin. For this reason, color was given a high score in black rice wine. But overall preference was high in rice wine made with less than 20% of black rice.

• Preventive Nutrition and Food Science
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• v.16 no.2
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• pp.142-149
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• 2011

The purpose of this study was to elucidate the physicochemical and microbiological properties of Korean traditional rice wine, Makgeolli, supplemented with black garlic extract during fermentation. Black garlic extract was diluted with distilled water to produce 0.5% and 1.0% black garlic solutions. Those solutions were then used to make rice solutions which included 2 kg rice, 40 g Nuruk (a fermentation starter), and 14 g yeast. After being mixed, the rice solutions were fermented for 7 days in a water bath at $28^{\circ}C$. The alcohol contents of the control, 0.5% and 1.0% black garlic Makgeolli were 16.9, 16.0, and 16.2%, respectively. Total acidity, total soluble solids, and color increased throughout the fermentation process. There was an increase of microorganisms throughout the fermentation period in all the samples. Glucose was the highest free sugar, and succinic acid was the highest organic acid detected in all the samples. Thirty nine volatile compounds were detected in black garlic Makgeolli.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.224-230
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• 2000

In order to study the quality of uncooked-colored wine by using polished black rice(PBR) and glucoamylase, the mixture ration of PBR ws investigated. The growths of yeast and lactic acid bacteria, pH and alcohol concentration of the colored wine prepared by adding PBR in the range of 20 to 100% were higher than those of polished rice only, whereas the contents of residual sugars, total free amino acids and fusel oil of the colored wine were lower. The colored wine prepared by 20% PBR and that of over 80% PBR showed a light red color and a dark red, respectively. The optimal addition ratios of PBR evaluated by palatability of color and flavor, and sensory overall quality was 40 to 60%.

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.17-24
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• 1987

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynesty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.794-799
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• 2005

The overall effects of black rice wine (BRW) on black rice bread were examined through the gluten washing test, mixograph and image analysis by Cnunbscan. Commercially produced black rice flour had a much lower amount of gluten than the strong flour However, the mixture with $30\%$(flour basis) black rice flour and $70\%$ strong flour exhibited a good indication for bread making showing $30\%$ wet gluten and $14\%$ dry gluten. In the mixogram results, the peak time showed the highest value for $10\%$ added BRW, indicating an inappropriate level at $50\%$, and the changes of tail width after 8 minutes expressed that the dough became soft and sticky with increasing addition of BRW The volume of bread was increased when BRW was added, and showed the highest value at $20\%$ BRW. In relationship between the volume and bread characteristics, volume showed a highly negative relation with crumb fineness (r=-0.678) and a positive relation with crust thickness (r=0.693).

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.109-119
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• 2002

Rice production in Korea began to rise significantly after 1970. Rice is the dominant food in Korea and most of the rice production (about 95%) is consumed as cooked rice. it provides over 4,000Kj of energy per capita per day. Apparent rice availability in 2000, 93.6Kg of milled rice per person annually. The non-allergenic character of rice offers a sound basis for development of products for markets for all age groups. Whole grains are washed rice, coated rice, enriched rice in Korea. Utilization of rice as food can be categorized three categories in Korea; direct food use, processed foods, and brewing. Rice for direct consumption include regular whole grain, precooked rice, brown rice and specialty products such as aseptic cooked rice, retort cooked rice and rice burger. Rice used for processed foods includes that for cereal, soup, baby food, snack, cake, noodle, brown rice tea, and minor unclassified uses. Rice use for brewing is for the production of fermented rice wine. The use of rice for direct food is by for the greatest of the three uses. Although direct food accounts for the largest domestic consumption, a significant quantity of rice is used in processed products. The use of rice by-products as human food should not be over looked. Utilization of by products(rice germ, rice bran) requires a specialized technology. Typical type of rice is black rice. When cooked, black rice gives a black color to cooked rice. Glutinous rice performs specific functions in several commercial products such as dessert, gravis, cake and snack. Rice starch production is quite limited because of the high cost of making of starch. Rice processed products in Korea are occupied small parts of total rice production compared to Japan. Rice cake (Garadog) is the principal from of rice product consumed in Korea. Rice cake and snack is usually prepared from non-glutinous milled by washing, grinding, steaming, cooling and packaging. Rice cake will be continued to be a major rice product in Korea. Rice products represent a means to study variety differences in rice grain quality, since the processing magnifies differences not normally detected from more boiling. Recently, rice processing companies in Korea are about 400 ones which uses rice about 160,000tons. New rice processed products and modified traditional products must be developed and diversified with high quality and processing properties of rice processed products are improved.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.363-368
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• 2007

Jeung-pyun, a very popular fermented rice cake consumed in Korea, consists mainly of rice, rice wine (Tak-Ju), and sugar. The effects of addition of different beans on the quality characteristics of the batter and Jeung-pyun were investigated. Six different beans were mixed with the rice flour at levels of 5% and 10% of the rice flour weight, respectively. The addition of Back-tae, Huk-tae, Sori-tae, which are types of soybeans, and black gram significantly increased the batter volume and viscosity. However, the fermented Back-tae (Cheongguk-jang) was not effective at increasing the batter volume and viscosity. The buffering effect of the beans was very significant on the fermented batter, and the decrease in pH of the fermented batter made with beans was less than that of the control batter without beans. Additions of the soybeans and Cheongguk-jang were most effective for the buffering effect in the fermented batter. Although the Back-tae, Huk tae, and Sori-tae were different colors and shapes, they were all soybeans and exhibited similar effects on the Jeung-pyun batter. However, the effects of the beans were not significant on the Jeung-pyun. The volume and moisture content of the Jeung-pyun made with beans were not significantly different from the volume and moisture of the Jeung-pyun made without beans. The above results suggest that the addition of different soybeans, mung beans, and black gram significantly effects on the properties of Jeung-pyun batter, but not Jeung-pyun itself.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.119-123
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• 2010

The quantitative sensory profiles of rice wines made with nuruks using eight different cereal ingredients were developed using sensory descriptive analysis. Two appearances, eight aromas, eight flavors and tastes, and two mouthfeel related sensory attributes were evaluated by a panel of 10 judges. The sample made of black rice nuruk had the highest intensity in red color, while the other samples had similar ranges in yellow color. The mean sensory intensities of the samples prepared with black rice and glutinous rice nuruks were high in 'sweet', 'fruit taste', 'pungent', and 'sour', while those samples prepared using non-glutinous rice, buckwheat, hull-less barley, unpolished rice nuruks had overall high intensities in 'grain', 'fermented aroma', 'bitter', and 'astringent' attributes. Based on the principal component analysis of the descriptive data, samples were primarily separated along the first principal component, which accounted for 53% of the total variance between the rice wines with high intensities of 'red color', 'sweet', and 'fruit taste' versus 'bitter', 'astringent', and 'yellow color'.

• Journal of Applied Biological Chemistry
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• v.56 no.2
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• pp.113-117
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• 2013

Ten major residual biogenic amines including toxic histamine and tyramine were investigated in the plant-based minor Korean fermented food. From the analyses of pickled vegetables, fermented vegetable extracts, fermented tea, black garlic and herbal rice wines, more than 100 mg/kg of histamine were found in pickled soy leaf and pickled mulberry leaf, and also over 1,000 mg/kg of total biogenic amines were found in pickled soy leaf. No sample was found over in black garlic, fermented tea, fermented vegetable extracts and herbal rice wine, less than 100 mg/kg of histamine and/or 1,000 mg/kg of total biogenic amines were observed. Interestingly, all the tested rice wines were found to be over 100 mg/kg of agmatine residue.

• Toxicological Research
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• v.31 no.3
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• pp.289-297
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• 2015

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of $151.06{\mu}g/kg$ was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained $9.90{\mu}g/kg$ and $6.30{\mu}g/kg$, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of $15.59{\mu}g/kg$ and traditional one contained $4.18{\mu}g/kg$. Soybean paste had $1.18{\mu}g/kg$, however, EC was not found in other fermented foods.