• The Korean Journal of Food And Nutrition
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• v.36 no.5
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• pp.341-353
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• 2023

In this study, we aimed to develop a fermented green rice beverage with a unique flavor and physiological function activity. With glutinous green rice and rice nuruk as independent variables, we modeled the antioxidant characteristics and α-glucosidase, α-amylase inhibitory activity of glutinous green rice fermented beverage to verify its significance. The total flavonoid content and α-glucosidase inhibitory activity were selected as Quadratic models, and DPPH radical scavenging ability and α-amylase inhibitory activity were selected as linear models. For the sensory characteristics of glutinous green rice fermented beverage, sweetness, sourness, savory taste, bitterness, throat feel, nuruk scent, and overall preference increased in preference as the amount of glutinous green rice and rice nuruk increased, but significantly decreased after the center point (p<0.01). A blending ratio of 180.00 g of glutinous green rice and 400.00 g of rice nuruk had the highest preference among all the sensory items. Based on these results, we developed a green rice fermented beverage with unique flavor and physiological function activity of rice using glutinous green rice and rice nuruk, and the optimal blending ratio was determined to be 164.04 g of white rice, 195.96 g of glutinous green rice, and 414.61 g of rice nuruk.

• 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 the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.82-87
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• 2011

A fermented alcoholic beverage made from Sikhae, a Korean traditional fermented rice beverage, has been developed using a dextran producing isolate from Kimchi and Takju yeast. When both of yeast and the isolate inoculated for fermented beverage production it produced around 4% (w/v) ethanol and oligosaccharides during fermentation. Inoculation of Takju yeast and the dextran producing isolate showed a similar fermentation profile with case of yeast inoculation only, but the rate of sucrose use was slower than the case of yeast only. TLC analysis showed that oligosaccharides were produced during the fermentation of Takju yeast and the isolate from Kimchi. Therefore, it is possible to produce a functional fermented beverage by modification of dextran fermentation.

• Journal of Applied Biological Chemistry
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• v.54 no.1
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• pp.21-25
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• 2011

A lactic acid bacterial strain showing high acid production in saccharified-rice suspension was isolated from Kimchi. This strain was analyzed by API 50 CHL kit and 16S rRNA sequencing analysis and identified as Leuconostoc mesenteroides 310-12. Saccharified-rice suspension was fermented using L. mesenteroides 310-12 strain at $30^{\circ}C$ for 15 h. The changes of pH, titratable acidity and viable cell number during fermentation were determined. The pH and titratable acidity were reached to pH 3.57 and 0.40% after 15 h fermentation, respectively. The viable cell population of L. mesenteroides 310-12 was rapidly increased to $8.9{\times}10^8$ CFU/g during the 15 h of cultivation. The contents of lactic acid and acetic acid were determined to be 0.077% and 0.065% after 15 h fermentation, respectively. The rice-based fermented beverage was manufactured by blending L. mesenteroides 310-12 fermented broth and some food additives. When this beverage was stored at $4^{\circ}C$, the viable cells population was decreased to $1.0{\times}10^7$ CFU/g and pH was nearly maintained for 25 days.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.43-54
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• 1991

The types and processing characteristics of traditional non-alcoholic beverage and their historical backgrounds were surveyed through the old literatures published from the 8th century to 1940. A total of over 70 different names of beverages were found in the literature. They were classified into 10 groups according to their processing methods and quality characteristics; Sunda (green tea), Yusada (tea analog with/without green tea), Tang (boiled herb extract), Jang (lactic acid fermented rice beverage), Suksu (rice tea), Mium (cereal gruel), Misik (roasted cereal powder), Sikhe (sweet rice beverage saccharified with malt), Sujonggwa (ginger-fruit drink) and Hwachai (fruits drink). In the old literatures, there was non exist clear distinction between Jang, Tang, Chong and Tea. Lactic acid fermented rice beverage seemed to be a common drink in Silla and Koryo periods (AD. 600-1400), but disappeared afterwards and completely forgotten today. Other beverages are maintained until today with almost identical methods of preparation as described in the literatures written in the 18th century.

• Proceedings of the Korean Environmental Health Society Conference
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• 2002.04a
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• pp.55-56
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• 2002

Aflatoxin is a secondary fungal metabolite and is a public health hazard because it is a human carcinogenic and has many deleterious effects in men and animals. Rice is one of the better substrates for the fungus which can produce aflatoxins. This study was performed to investigate aflatoxin reduction during the cooking and processing of rice. Aflatoxin was produced by Aspergillus parasiticus ATCC 15517 on well-milled rice(Japonica type) at the level of 13.2 ppb. Cooked rice, rice cakes (baek-sol-gi, plain steamed rice bread), fermented rice (sik-hye, sweet rice beverage), and popped rice were prepared from the aflatoxin-contaminated rice. Aflatoxin content in the samples was determined by high performance liquid chromatography. The total aflatoxin level was decreased to 46.9％ in the cooked rice, 85.6％ in the rice cakes, 11.4％ in the fermented rice, and 7.6％ in the popped rice, respectively (p＜0.05). This reduction brought the level of aflatoxins down to below the Standard and Specification of Korea (10 ppb), except for the rice cakes. These results indicate that washing, steaming, fermentation, and popping of rice was helpful in reducing the aflatoxin level in the rice and the most helpful factors were high temperature & high pressure. More research is needed to understand why the preparation of rice cakes did not reduce the level of aflatoxin as much as the other cooking methods.

• Journal of Microbiology and Biotechnology
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• v.3 no.2
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• pp.129-133
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• 1993

The effect of different compositions of organic acids on the flavor profile of 10% sugar solution was investigated by the response surface methodology, and the results were used to evaluate the flavor characteristics of lactic acid fermented cereal beverages. A mixture of extruded rice flour (10%) and soymilk (7.8% dry matter) was fermented with Leuconostoc mesenteroides (Sikhae). Depending on the substrate pretreatments, for example, the malt or amylase digestion and the proteolytic enzyme hydrolysis, the sugar and organic acid composition of the product varied. The organic acid composition of the fermented beverages was in the ranges of 0.44-0.55% lactic acid, 0.05-0.09% acetic acid and 0.07-0.09% citric acid, while that of commercial apple juice was 1.59% malic acid and 0.49% acetic acid. The flavor profiles of fermented beverages added with 10% sucrose were compared to those of apple juice and a model mixture containing 0.48% citric acid, 0.39% lactic acid and 0.12% acetic acid in 10% sugar solution. The QDA diagram of fermented beverages approached to that of apple juice, when the substrate was digested by amylase but not by protease.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.356-370
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• 2013

The purpose of this study is to examine the Western perspective on the food and food culture of Modern Times in Korea (from the late of Joseon Dynasty until Japanese colonial era). Literature and written records were analyzed. This analysis revealed that the heart of the mill in this period involved rice, and that a common beverage was sungnyung made from boiled scorched rice (in contrast to tea as the common beverage in Japan or China). The most important subsidiary food in Joseon was vegetables, especially Kimchi. Westerners viewed Kimchi as a smell symbolizing Joseon and their meal times. Even though both Kimchi and cheese are fermented food, just like Westerners could not stand the smell of Kimchi, Koreans viewed the smell of cheese unpleasant. Westerners viewed German sauerkraut as Western food counterpart to Kimchi, as sauerkraut is also fermented food made of cabbage. Regarding the eating of dog meat in Joseon, most Westerners viewed it as brutal; however some interpreted it as a difference in food culture. In addition, the eating of raw fish and its intestines felt crude to Westerners. The biggest difference between Joseon's food and Western food was that Joseon had no dairy products and no sugar. The most highly preferred fruit for Westerners was the persimmon, and ginseng was already widely recognized and recorded as a medicinal plant. Joseon's desserts were also favorably evaluated. In contrast, the excessive gluttony, heavy drinking, and unsanitary conditions in Joseon were problems pointed out in many records.

• Microbiology and Biotechnology Letters
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• v.38 no.1
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• pp.46-52
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• 2010

Yakju, a Korean traditional alcoholic beverage, is made from glutinous-rice flour or rice starch with nuruk. In this study, we investigated that fermentation characteristics in yakju was made with glutinous rice and pretreatment. The yeast and nuruk were used Y90-9 and SP1800 (a kind of improved nuruk), respectively. pH and brix degree of yakju, brewed with glutinous rice flour by heating, were higher than the others during fermentation process. Total acid contents were 0.2~0.3 and the highest alcohol degree (15.75%(v/v)) was fermented glutinous rice flour by heating. Reducing sugar contents were 3.5-3.9 mg/mL. Yakju, which brewed with glutinous rice flour, of amino acid degree, UV absorbance and color degree was higher than yakju which brewed with glutinous rice starch. Succinic acid was the highest organic acid among 6 organic acids and free sugar contents described as glucose > maltose > fructose. Twenty one components were identified including 3 alcohols, 17 esters and one aldehyde. Of these, ethyl palmitate, which was described as mild flavor, was the highest %area except ethyl alcohol. Overall, the fermentation performed using glutinous rice flour by heating and improved-nuruk showed the best results for yakju production.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.371-377
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• 2001

Li was a sweet beverage containing $2{\sim}3$ percents ethyl alcohol made from malt by spontaneous fermentation from ancient custom to fifteenth century. Li was changed to the rice wine being a sweet beverage of low alcohol content using nuruk as starter and the sikhae which is non-alcoholic fermented beverage. Li was made for drinking and ceremony in Korea, China and Japan. It disappeared from the beverage items along with its method of manufacture from malt, but in Korean had made Li using nuruk until recent. We made Li according to Book of Imwon-Keongjae Ji (The book of country economy) methods for reappearance of Li. Fermentation characteristics for the production of Li with Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces sake were investigated. Among the yeast strains tested, Li fermented with S. sake showed higher alcohol production. Total sugar decreased considerably during the whole period of fermentation(30 hours), while ethyl alcohol content increased at $2.98{\sim}3.52%$. As the fermentation progressed, the pH decreased until the 30 hours of fermentation, while total acid increased during the same period. In fermentation of 36 hours, Li consisted of about $2.98{\sim}3.52%$ of alcohol content, $5.3{\sim}6.0%$ of total sugar, $1.45{\sim}2.21mg%$ of reducing sugar and total acidity were reached up to $24.4{\sim}29.5mg%$ for Li manufactured with S. cerevisiea sake, S. bayanus and S. sake.