• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.1
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• pp.47-58
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• 2003

Brown rice was used as material for solid-substrate cultivation of Ganoderma lucidum. The hydration time with cold water appeared to be 10 hours for brown rice, but the final water content was much less than optimum water content(65%). Hot water reduced the hydration time of brown rice, and the water content reached to 65% within 40 mins. From this result, hot water was better than cold water for the hydration of brown rice. We attempted to develop a practically applicable process by combining the soaking and sterilization. The water content of 65% appeared to be the best for the growth of the fungi and production of glucosamine related to the amount of mycelium. The content of free sugar increased far more in brown rice fermented with mycelium than in brown rice which was not fermented. Addition was most suitable 20% when add mushroom-rice to brown rice.

• Journal of Life Science
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• v.22 no.10
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• pp.1378-1383
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• 2012

To address the limitations of manufacturing noodle products using rice, brown rice noodles were created by the fermentation of brown rice containing several nutrients and the quality of these noodles were evaluated. White rice noodles, fermented white rice noodles, brown rice noodles, and fermented brown rice noodles were developed using white rice and brown rice, respectively. We found that the content of crude proteins present in the noodles during the fermentation process increased and the content of crude fat and carbohydrates in the noodles was reduced. In addition, the water content of brown rice noodles was twofold higher than that of white rice, although under fermentation conditions, the water content of brown rice noodles decreased slightly. A slight change of chromaticity was observed during the fermentation process. In cooking, the weight and volume of the noodles increased, with the change being lowest in noodles based on white rice. White rice-based noodles exhibited significantly higher turbidity in the cooked noodle soup, while other noodle products showed relatively constant turbidity. Most of the products showed a decreased texture, becoming soft with cooking; however, the elasticity of the cooked products increased. Our results suggest that the disadvantages of producing rice noodles can be overcome by the development of fermented brown rice noodles containing a variety of nutritional components. This would potentially develop a market for rice-based manufactured foods that appeal to modern preferences.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.518-522
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• 2005

Yogurt containing high ${\gamma}$-aminobutyric acid (GABA) was developed using lactic acid bacteria and germinated brown rice. Lactobacillus acidophilus, L. plantarum, and L. brevis OPY-1 strains were inoculated into Lactobacillus MRS broth for use as yogurt starter. After treatment with 5% monosodium glutamate in MRS broth, L. brevis OPY-1 strain isolated from Kimchi produced GABA concentration of 8,003.28 nmol/mL. Starter was inoculated into fermentation substrate mixture containing germinated brown rice extract and blend of powdered whole milk and skim milk. Samples were incubated, and viable cell colonies were counted. Highest number of lactic acid bacteria was reached between 16 and 20 hr. Concentrated rice milk fermented with high GABA-producing strain contained GABA concentrations of $137.17\;{\mu}g/g$ D.W., whereas concentrated fermented milk prepared by conventional method contained GABA of $1.29\;{\mu}g/g$ D.W. Sensory evaluation panelists gave favorable ratings to fermented rice milk containing high GABA concentration.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.527-532
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• 2010

The properties of volatile flavor components were compared in commercial brown rice vinegars that were fermented with and without ethanol addition, for which solid phase microextraction-gas chromatography (SPME-GC), electronic nose, and sensory evaluations were performed. A total of 24 volatile compounds, mainly composed of acetic acid, ethyl acetate, benzaldehyde, iso-valeric acid, phenylethyl alcohol, 2-phenylethyl acetate, acetoin, and isobutyric acid, were identified in the brown rice vinegar fermented without ethanol, while major volatiles in the brown rice vinegar fermented with ethanol were acetic acid, ethyl acetate, 1-hexyl acetate, benzaldehyde, 2-phenylethyl acetate, and phenylethyl alcohol. The electronic nose patterns of samples indicated a significant difference in the brown rice vinegars fermented with and without ethanol. Pungent flavor and off-flavor intensity were high in the brown rice vinegar fermented without ethanol. According to the results, fermentation conditions affect the volatile properties of brown rice vinegars.

• Food Science and Preservation
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• v.16 no.6
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• pp.893-899
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• 2009

We compared the physicochemical properties of commercial brown rice vinegar fermented with and without ethanol. The pH and total acidity did not significantly differ between the two types of vinegar. Sugar content, reducing sugar content, and free sugar concentration were higher in commercial brown rice vinegar fermented with ethanol, whereas browning, turbidity, and overall color darkness were higher in vinegar fermented without ethanol. The ratio of acetic acid to total organic acids was 0.94 - 0.96 and 0.97 - 1.00 in commercial brown rice vinegar fermented with or without ethanol, respectively. A higher content of total amino acids, 93.07 - 509.48 ppm, was found in vinegar fermented without ethanol. Fermentation conditions affected the physicochemical properties of brown rice vinegar, as shown by significantly higher $\gamma$-aminobutyric acid (GABA) content in brown rice vinegar fermented without versus with ethanol.

• Korean Journal of Poultry Science
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• v.44 no.4
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• pp.235-243
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• 2017

This experiment was aimed at investigating the effects of dietary supplementation with fermented rice bran (FRB) or fermented broken rice (FBR) on egg-laying performance, egg quality, blood parameters, and cholesterol level in egg yolk of Hy-Line Brown egg-laying hens. Altogether, 144 Hy-Line Brown egg-laying hens (32-week-old) were randomly allocated to one of 4 dietary treatment groups, with 4 replicates per treatment. Of them, 3 treatments diets were prepared by supplementing the basal diet with 0.1% probiotics (PRO), 1% fermented rice bran (FRB), or 1% fermented broken rice (FBR) at the expense of corn. Hen-day egg production was higher (P<0.05) in PRO and FRB treatment groups than in the basal treatment groups. However, feed intake, egg weight, egg mass, and feed conversion ratio did not differ among the treatment groups. Additionally, supplementation with FRB or FBR did not affect eggshell strength, eggshell thickness, egg yolk color, and Haugh unit during the feeding trial. There was no significant difference in leukocyte count. Total cholesterol level was lower (P<0.05) in the FRB treatment group than in the basal treatment groups. Asparate aminotransferase, alanine transferase, glucose, and albumin levels were unaffected by dietary supplementation with FRB or FBR. Egg yolk cholesterol level was lower (P<0.05) in the FRB and FBR treatment groups than in the basal treatment groups. In conclusion, dietary supplementation with FRB or FBR improved egg-laying performance, and reduced the levels of total serum cholesterol and cholesterol in egg yolk of Hy-Line Brown egg-laying hens.

• Korean Journal of Environmental Biology
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• v.21 no.4
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• pp.377-383
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• 2003

The functional Jeungpyuns with dietary fiber containing cereals such as brown rice and barley flour were developed and physiochemical properties were investigated. The water binding capacity had significantly the highest value of 28.4% in raw rice flour, followed by brown rice flour and barley flour. The lowest reducing sugar value was seen in unpolished rice substituted Jeungpyun with value of 5.420 (P<0.05). The amount of reducing sugar decreased slightly after steaming, due to the increased degree of sugar dissociation. The L value of the lightness decreased significantly with the substituted samples (P< 0.05). The barley substituted samples were darker than that of brown rice sample groups with less green and yellow color. Microstructures of starch particles after fermentation showed completely dispersed starch particles with air bubbles and sponge-like structure in all samples after steaming. Thus, functional Jeungpyun replaced with brown rice and barley flour can be successfully formulated and has been influenced by the physicochemical properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1047-1052
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• 2001

The pigment content in meju fermented by a Monascus species with different materials was studied. The relations between growth of M. pilosus and pigment production were positive and the correlation coefficient associated with this relationship was determined to be : r = 0.9879. Pigments produced by M. purpureus and M. pilosus were composed of 9 and 8 bands, respectively. One kind of them was yellowish, whereas the others were reddish. Total pigment levels in rice meju fermented by M. purpureus and M. pilosus were 335.25 and 1428.90$\mu\textrm{g}$/g, respectively. Pigment levels in the mejus fermented at 3$0^{\circ}C$ showed higher than those at 20 and 4$0^{\circ}C$. The order of pigment content in meju was polished rice > germinated brown rice > wheat > brown rice > waxy brown rice > germinated waxy brown rice. Pigment production by M. pilosus was higher than that of M. purpureus. Pigment content in rice meju prepared by adding 10% seed culture was highest, and pigment content of granulated rice was higher than that of powdered rice. Pigment production was not desirable in soybean meju fermented by seed culture, whereas the pigment levels in meju by adding 10% powdered rice and 10% powdered rice seed meju increased by 23.0 ~75.0 $\mu\textrm{g}$/g.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1118-1123
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• 2009

Brown-rice hydrolyzates with different degrees of hydrolysis (DH) were fermented using Leuconostoc mesenteroides (Ln. mesenteroides) KC51 strain at $30^{\circ}C$ for 15 hr. Changes in pH, titratable acidity, viable cell counts and phytate degradation during fermentation were investigated. The acid production was increased with increasing DH of brown-rice hydrolyzate. At high DH (48.2%), the pH and titratable acidity reached to pH 3.41 and 0.82% after 15 hr fermentation, respectively. Regardless of DH of brown-rice, however, the viable cell population of Ln. mesenteroides KC51 was slightly increased to $4.0\sim7.2{\times}10^8$ CFU/g during the 6 hr of cultivation. The phytate content in brown-rice hydrolyzates decreased with increasing DH of brown-rice hydrolyzates. The level of phytate was reduced to around 50% of initial concentration at high DH condition. When the fermented brown-rice was kept at $4^{\circ}C$, pH, titratable acidity and number of viable cells were nearly maintained for 14 days.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.11-19
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• 2011

In this study, the physicochemical properties of buckwheat flour and quality characteristics of brown-rice doughs containing various concentrations of buckwheat flour stored at $-18^{\circ}C$ for 4 weeks and fermented were studied. The total polyphenolic contents, electron donating ability (EDA) of 0.5%, gelatinization onset temperature (To), gelatinization peak temperature (Tp), and gelatinization conclusion temperature (Tc) of buckwheat flour were 1,920.10mg%, 6.95%, $70.11^{\circ}C$, $78.21^{\circ}C$, and $84.05^{\circ}C$, respectively. There were no significant differences in the amount of yeast between brown-rice Jeung-pyun dough samples containing different levels of buckwheat flour and stored for different time periods. The amounts of carbon dioxide gas evolved from the brown-rice doughs were increased by increasing the concentration of buckwheat flour. The pH of brown-rice dough samples decreased with increasing storage period. Therefore, frozen brown-rice dough containing 6-15% buckwheat flour and stored for 3 weeks were the most desirable.