• KSBB Journal
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• v.27 no.4
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• pp.251-256
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• 2012

In this study we investigated the effect of temperature on the two-stage fermentation of Makgeolli using uncooked germinated black rice. The fermentation processes were conducted at $15^{\circ}C$ for three weeks and $25^{\circ}C$ for 7 days. The pH of Makgeolli at $25^{\circ}C$ increased from pH3.0 to pH 4.2, which was consistent with that at $15^{\circ}C$. In contrast total acidity of Makgeolli at $15^{\circ}C$ was about half of that at $25^{\circ}C$ (0.36% and 0.59%, respectively). By the 7 days-fermentation at $25^{\circ}C$, 11% of alcohol was produced, whereas three weeks were required for the same alcohol production at $15^{\circ}C$. In the case of sugar contents, the amounts of total glucose-equivalent reducing sugars and glucose increased at the end of the fermentation at $25^{\circ}C$ up to 2.25 mg/mL and 3.4 mM, respectively, whereas those at $15^{\circ}C$ were maintained at very low levels (0.18 mg/mL and 0.1 mM, respectively). Such limited supplement of sugars at $15^{\circ}C$ seemed to affect metabolism of yeast, resulting in different composition of organic acid. At $25^{\circ}C$, citric acid that was 73.4 ppm at the initial fermentation was consumed completely, whereas 20 ppm of citiric acid was remained at $15^{\circ}C$. In addition, acetic acid and lactic acid in Makgealli at $15^{\circ}C$ were 53% and 14% of those at $25^{\circ}C$.

• 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.

• The Korean Journal of Food And Nutrition
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• v.37 no.1
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• pp.30-39
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• 2024

Black chestnut (BC) was obtained through aging of fresh chestnut (FC) at 80℃ for 15 days. Proximate and mineral compositions along with colors of FC and BC were evaluated. With aging, moisture contents decreased by 50%, whereas sugar contents, carbohydrate contents, and calories increased. Contents of minerals (Fe, P, Ca, Na, Mg, K) were significantly higher in FC than in BC, showing an order of Mg < Ca < P < K in both FC and BC. Using a Hunter color system, it was found that lightness (L), redness (a), and yellowness (b) values of FC were higher than those of BC. Antioxidant and cytotoxic activities of hot water and ethanol (50, 80, 100%) extracts prepared from FC and BC were evaluated. Extraction yields were lower with FC than with BC. Among water and ethanol extracts, water extract showed the highest DPPH radical scavenging activity for both FC and BC. IC₅₀ values for ABTS+ radical scavenging activities increased after aging. Cytotoxicities of FC and BC extracts were similar to each other. They were different against various cell lines (3T3, HeLa, and Sarcoma-180). These results suggest that BC could be used as a new processed food using chestnut.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.830-841
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• 2015

This study compared the physicochemical characteristics, proximate composition, taste compound and antioxidant properties of Sikhye prepared with pigmented rice. Proximate composition showed a significant difference depending on the type of pigmented rice except crude fat contents and pH, color was a significant difference depending on the type of pigmented rice. The highest brix degree was $15.07^{\circ}Brix$ in red and black rice Sikhye. Each highest value of reducing sugar and free sugar content showed milled rice and brown rice Sikhye. Titratable acidity and total acidity of the pigmented rice Sikhye were highest for black rice Sikhye, free sugar content were highest for green rice Sikhye. Analysis of their relative antioxidative properties indicated that black rice Sikhye had the highest total polyphenol, flavonoid, and anthocyanin content, the highest levels of DPPH radical scavenging ability, and the highest level of reducing power and ferric reducing ability of plasma scores. Principal component analysis suggested that black rice Sikhye had a strong association with antioxidant properties, brown and red rice Sikhye had the strongest association with the sweetness and unique flavor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.176-181
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• 2004

Gluconacetobacter hansenii TF-2, an isolate from black tea fungus, was statically cultivated to ferment cellulose gel from citrus juice. The juice prepared by press filtering of peeled citrus fruit contained 135.5 mg of total sugar/mL, 1.23% of total acid, and average pH of the juice was 3.98. The bacterium produced cellulose gel optimally on the surface of culture broth containing 17% of citrus juice and 10$^{\circ}$Brix of total sugar. The optimum temperature was 3$0^{\circ}C$ for producing acetic acid and gel formation. The bacterium could not produce acetic acid on gel formation at 4$0^{\circ}C$. The optimum pH was 3.0∼4.0 but was not significantly different between pH 3.0∼4.0. The cultivation for 18 days under optimal conditions produced gel as 14.2$\pm$0.6 mm of thickness and acids equivalent to 1.90$\pm$0.22% of acetic acid. The pH of culture broth was stabilized at 2.6∼2.8 during the cultivation. Remaining sugar content was 27.1$\pm$4.2 mg/mL of total sugar and 6.9 mg/mL of reducing sugar. The gel productivity was 137.8$\pm$9.7 g/L.

• Journal of Mushroom
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• v.10 no.1
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• pp.29-36
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• 2012

We conducted an analysis by comparing the nutritional contents of Auricularia auricula-judae(black), Auricularia polytricha and Auricularia auricula-judae (brown). In nutritional contents of three strains of Auricularia spp., four free sugars, seven organic acids and 24 amino acids were detected. Auricularia auricula-judae (black) was highly contained free sugar, organic acid and amino acid. There was the most prevalent Vitamin $D_2$ content in Auricularia auricula-judae (black) of Auricularia spp. Dietary fiber of three strains showed contents of about 60% but were not significantly different. ${\beta}$-glucan contents of Auricularia auricula-judae (brown) contained the highest contents with $25.21{\pm}0.37%$ and showed significant differences between Auricularia polytricha and Auricularia auricula-judae (black). Total polyphenol contents of Auricularia polytricha showed the highest contents, followed by Auricularia auricula-judae (brown) and Auricularia auricula-judae (black).

• Food Science and Preservation
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• v.21 no.4
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• pp.500-505
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• 2014

This study investigated the effects of the steeping condition and salinity stress on the quality properties of germinated black soybean. The absorbed water content increased drastically in six hours with the increase in the steeping time and the temperature. The pH decreased as the steeping temperature increased. A gradual increase in the dissolution of the anthocyanin was observed with the steeping time. The adequate steeping conditions were found to have been six hours at $25^{\circ}C$, which showed the needed absorbed water content within a short time. The germination percentage of the black soybeans decreased with the increase in the NaCl concentration. The pinitol and total phenolics contents showed the highest values under the concentrations of 0.7% and 0.3-0.5% NaCl, respectively. The flavonoid content was highest at the 0.1% NaCl concentration. Consequently, the salinity stress during the germination of the black soybeans enhanced the pinitol content and lowered the blood sugar, which gives it an advantage as a functional food material.

• Journal of Life Science
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• v.26 no.7
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• pp.796-804
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• 2016

In the present study, we screened suitable yeasts for wine fermentation and evaluated the fermentative characteristics of Saccharomyces sp. BCNU 6006 and its anti-oxidant activities. Firstly, various yeasts were isolated from Makgeolli, fruits, and fermented foods. Then, the preliminary selections of suitable yeasts were made using an enzymatic activity assay of glucosidase, glycosidase, protease and tolerance to ethanol and SO₂. In addition, the production of biogenic amines and hydrogen sulfide was also monitored. The 9 yeast strains initially selected were determined to belong to the genera Saccharomyces and Kazachtania phylogenetically. We investigated the optimal conditions for wine fermented with black garlic juice (BGJ). The optimal conditions of alcohol fermentation using BGJ were 26 brix, 28℃, and 10 days. Finally, the fermentation products of black garlic wine (BGW) fermented with Saccharomyces sp. BCNU 6006 exhibited 15.03% ethanol, 12 brix of sugar, and pH 4.01. The contents of total polyphenol, total flavonoid, tannin, and 5-HMF compound of BGW were 3.85 mg/ml, 0.51mg/ml, 5.90 mg/ml, and 0.07 mg/ml respectively, lower than that of BGJ. DPPH radical scavenging activity, ABTS radical scavenging activity, and reducing power of BGW were 90.77%, 95.20% and 1.261 respectively, lower than that of BGJ. Superoxide anion (O²-) radical scavenging activity was 94.42%, higher than that of BGJ. Based on the above results, the industrial potential of Saccharomyces sp. BCNU 6006 as a wine-making yeast was confirmed in the present study.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.104-110
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• 2021

In this study, vinegar was prepared using black raspberry pomace to increase its utilization capacity. As a result of alcohol fermentation, the final alcohol content was 8.90% and the sugar content was 7.03°Brix. The total acid content after acetic acid fermentation was 4.44%, which was 0.38% higher than that of the juice. Among the organic acid content, the acetic acid content was higher in the pomace than in the juice. The total polyphenol (51.58 TAE mg/mL), total flavonoid (9.55 RUE mg/mL), and total anthocyanin (6.05 CYE mg/mL) contents of vinegar produced using black raspberry residue were higher than those of the juice. In addition, 2,2'-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, reducing power, and ferric reducing antioxidant power (FRAP) activity were higher than those of the juice, indicating strong antioxidant properties. Thus, black raspberry pomace has excellent acetic acid fermentation ability and high antioxidant activity, indicating that it can be used as a functional fermented vinegar.

• Korean Journal of Plant Resources
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• v.19 no.3
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• pp.381-384
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• 2006

This study was conducted to selected Korean black raspberry (Rubus coreanus Miq.) for high productivity. The eight major agronomic traits were investigated from 198 clones of the clone bank established in Korea Forest Research Institute, Suwon, Korea. The selection levels based on number of fruit per fructify lateral (NFFL) over 20, and fruit weight (FW) over 1.3g, and yield of individual per fructify lateral (YIFL) over 25g, were applied on 198 clones, resulted in 17 clones selected. The selected superior trees, 17 clones, appeared regional differences for amount of fruiting among 4 different test sites. When number of fruit per fruit petiole (NRFP), fruit weight (FW), yield of individual (YI) and sugar content were satisfied over 20, 1.4g, 6kg and 9.5 brix, respectively, as a select condition, 5 clones were reselected as the superior trees among 17 clones. for 3 years.