• Journal of the Korean Society of Food Culture
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• v.37 no.6
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• pp.555-563
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• 2022

The purpose of this study was to confirm the quality characteristics of distilled soju with different rice pretreatment processes. The non-steamed fermentation method is a technology that uses starch to produce saccharification and alcohol without going through the steaming of raw materials. It has advantages such as reduction of manpower and cost, prevention of nutrient loss, and minimization of waste water. In this study, rice used were non-steamed and pulverized 'Baromi2', nonsteamed and steamed 'Samgwang', and puffed rice. As the fermenting agent, koji, modified nuruk, N9 yeast, and purified enzyme were used, and lactic acid was added to prevent contamination during fermentation. The amount of water was 300% in total, and after the first watering, 5 days after fermentation, the second watering was carried out. As a result of the study, it was confirmed that the non-steamed fermentation method using 'Baromi' was superior to the existing fermentation method in terms of temperature during fermentation, final alcohol content, soluble solids, and pH. By expanding the stability of the production technology of non-steamed fermentation technology, product quality improvement can be expected.

• Food Science and Preservation
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• v.14 no.5
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• pp.557-563
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• 2007

This study was investigated quality characteristics of alcohol fermentation broths and by-produce produced from 4 type of brown rice varieties. The result showed that Daeanbyeo(A), Baekjinju(B) and Sulkyeong(C) produced the high alcohol content(9.5, 9.7 and 9.8%) by non-steamed alcohol fermentation period whereas the Goami(D) gave poor content(3.5%). In addition, the effect of total free sugar content were examined for non-steamed alcohol fermentation period. Among these 4 type, 244.2 mg% showed the highest contents in the Goami(D). The steamed alcohol fermentation showed higher sugar content in overall with slight difference between the various brown rice. The total dietary fiber content variation according to the alcohol fermentation methods in non-steamed and steamed periods came up with the highest content in the Sulkyeong(C) fellowed by Baekjinju(B), Daeanbyeo(A), and Goami(D). The total free amino acid content by alcohol fermentation methods timed out to show the highest content in non-steamed Goami by-product followed by Goami powder steamed Goami by-product Although, the above result revealed the lowest alcohol fermentation efficiency in non-steamed Goami, but it had the highest by-product utilizing capacity. Therefore, Goami(D) was the lowest alcohol yield in alcohol fermentation treated with non-steam among groups, but Goami by-products of the Goami had the various nutritional constitutes including starch, dietary fibers and free amino acids, which can be suggested to be used as various functional food ingredient.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.92-96
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• 2004

Chitin and its derivatives (chitosan and glucosamine) were studied for their effects on ethanol production using YPD (yeast extract 10%, peptone 20%, glucose 20%, agar 20%) medium. All chitin derivatives, particularly chitin, increased ethanol production compared with control. In non-steamed alcohol fermentation of tapioca, addition of 0.9% chitin yielded higher ethanol production (13.6%) with lower acetaldehyde (21.91 ppm) and methanol (65.49 ppm) contents than those (12.7%, 35.05 ppm, 84.31 ppm, respectively) of control after fermentation for 120 hr at $30^{\circ}C$. Results indicate that chitin can be used to increase ethanol production in non-steamed alcohol fermentation of tapioca.

• Food Science and Preservation
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• v.14 no.2
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• pp.201-206
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• 2007

This study was designed to investigate quality characteristics of alcohol fermentation from 5 barldy cultivars teated with non-steam and steam. In alcohol fermentation treated with non-steam, alcohol concentration reached to 1.7% for naked berley, 2.9% for naked waxy barley and 4.3% for Hinchalssalbori. However, no fermentation was occurred with baney and waxy barley. When the barley cultivars were steamed, alcohol concentrations showed to be higher than those not steamed. In sugar concentration from non-steam, both barley and waxy barley showed to have approximately $9.0\;^{\circ}Brix$ and naked barley, naked waxy barley and Hinchalssalbori showed to have approximately $5.0\;^{\circ}Brix$. When the burley cultivars were steamed, sugar concentration was decreased as alcohol concentration was increased Interestingly, sugar concentrations in barley cultivars were fast dropped more than 50% following alcohol fermentation except naked barley k alcohol fermentation treated with non-steam, total acidity of Hinchalssalbori was 0.51%, but the others showed more than 0.80%. So except for Hinchalssalbori, it was possible that acidification occurred during the fermentation. In total acidity from steam, all samples showed less than 0.3%. In flee sugar from non-steam, total free sugar contents of barley and waxy barley were approximately 4,000.0mg% and contents of naked barley naked waxy barley and Hinchalssalbori were each approximately 300.0 mg%. Free sugar from steam was increased as sugar concentration increased. In conclusion, barley cultivars were evaluated to be not suitable at alcohol fermentation treated with non-steam.

• Food Science and Preservation
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• v.22 no.3
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• pp.377-384
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• 2015

This study examined the physicochemical quality characteristics of the oriental melon Makgeolli variant by addition of sucralose during its non-steamed fermentation process. The results showed a partial increase in initial sugar content in Makgeolli depending on the level of sucralose addition; and this slight increase in sugar content was exhibited in all intervals into which the sucralose was added during fermentation. The pH of Makgeolli did not exhibit significant changes according to the level of added sucralose until the fourth day of the fermentation process; and the total acidity of Makgeolli did not significantly change in accordance with the varied levels of added sucralose. Reducing sugar rapidly decreased in all intervals of the experiment during the first day of fermentation, and it was then increased slightly staring from the second day of the fermentation. Alcohol content in all experimental intervals was proportionally increased in accordance with the amount of added sucralose during the alcoholic fermentation process. The alcohol content was reached to the final alcohol contents of control (A) 11.27%, 0.001% (w/w) (B) 11.43%, 0.002% (w/w) (C) 11.80%, and 0.003% (w/w) (D) 12.23%. The levels of acetaldehyde, 1-propanol, isobutanol, and isoamyl alcohol in Makgeolli were all proportional to the level of the amount of sucralose added in the fermentation process. The organoleptic characteristics of Makgeolli was accorded with the level of the amount of sucralose. In the sensory evaluation, the experimental interval of 0.003% (w/w) (D) showed the highest scores of 3.30, 2.67, 3.17, and 3.20 in color, odor, taste and overall, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.388-392
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• 2003

This study was conducted to examine the effect of soy flour on tapioca non- steamed fermentation. A whole soy flour was higher than roasting soy flour in alcohol content. Alcohol content was increased up to 2% of soy flour, and decreased after adding 3% soy flour. The pH and total acidity were showed no significant differences by adding soy flour, roasted soy flour, water and enzyme. The optimum conditions for alcohol production were 2% (w/w) of soy flour,0.5% (w/w) of enzyme and 250% (v/w) of water at 96 hr. Addition of soy flour increased yield of alcohol.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.135-139
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• 2012

This study was designed to evaluate the physicochemical properties and biological activities of steamed and fermented Codonopsis lanceolata. The treatments included NS-NF (non-steamed and non-fermented), NS-LF (non-steamed and L. rhamnosus fermented), S-NF (steamed and non-fermented), and S-LF (steamed and L. rhamnosus fermented). Total polyphenol amounts of S-NF and S-LF were significantly increased to more than 26 mg GAE/g. The highest DPPH scavenging activities were observed for S-NF and S-LF, showing $EC_{50}$ values of 0.8 and 0.6 mg/mL, respectively. The growths of Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhimurium, and Shigella boydii were effectively inhibited by S-LF (MIC < 9 mg/mL). The NS-LF and S-LF ($EC_{50}$ <6 mg/mL) effectively inhibited ${\alpha}$-Glucosidase and tyrosinase activities compared to NS-NF ($EC_{50}$ <17 mg/mL). The S-LF exhibited the highest acetylcholinesterase (AChE) inhibitory activity ($IC_{50}$ <32 mg/mL). Therefore, the results suggest that the application of the steaming process combined with probiotic fermentation can effectively enhance the biological and pharmacological activities in C. lanceolata.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.838-842
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• 2006

Gum was added to Jeungpyun (steamed Korean rice cake) to extend the shelf life and prevent retrogradation. The hardness of Jeungpyun was analyzed and the type of retrogradation was calculated by the Avrami equation. Guar gum, xanthan gum and pullulan were added to the steamed Korean rice cake at contents of 0.05%, 0.1% and 0.5% (w/w). The moisture contents of the steamed Korean rice cake stored at $4^{\circ}C$ remained unchanged over the three days. When the concentration of added gums was less than 0.1 %, the hardness was lower than that of the non-added gum. At a gum concentration of 0.5%, the hardness of Jeungpyun with added guar gum and xanthan gum was higher than that of pullulan and non-added Jeungpyun. The types of retrogradation varied according to the amount and the kind of the added gums. The type of retrogradation of pullulan-added rice cake was similar to that of xanthan-added rice cake. The Avrami exponent of pullulan-added and xanthan-added Jeungpyun was 1.4${\sim}$1.49 and 1.25${\sim}$1.43, respectively. As the concentrations of pullulan were increased from 0.05% to 0.5%, the time constant (1/k) increased from 5.37 to 15.65. Pullulan and xanthan gum were confirmed to be more effective than guar gum for preventing the retrogradation of the steamed Korean rice cake known as Jeungpyun.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.381-387
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• 2003

This study was performed to establish the fermentation method of non-steamed brown rice vinegar using starch saccharifing enzyme. During vinegar fermentation, initial pH had increased in the higher concentration of alcohol and acetic acid. Final pH was gradually changed to pH 2.90~3.44 from 3.44~4.06. The higher total acidity of brown rice vinegar resulted from the higher alcohol concentration. The total acidity was slightly dropped after gradually increasing from the starting of fermentation. Initial pH was decreased from 3.67 to 3.16. The total acidity was gradually increased from the first day of fermentation with 1.02, it was 1.54 on the second day after fermentation and there was a tendency to decreased after the highest values with 6.53 fermentation for 12 days. In organic acid composition, oxalic, malic, acetic, citric, and succinic acid were detected. The total free amino acid was decreased to 1,121 mg%. The major amino acids were ${\gamma}$ -aminobutyric acid, $\alpha$-aminoadipic acid and alanine, and ${\gamma}$-aminobutyric acid was the highest (539 mg%). The mineral contents such as P and K was high in sample and followed by Mg, Na, Ca.

• Journal of environmental and Sanitary engineering
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• v.2 no.3 s.3
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• pp.13-22
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• 1987

For the amino-N -ratio and N- solubity, irradiated samples were higher than non - irradiated them, that is, 15KGy(l9, 72), 7KGy(l9, 55) of amino-N-ratio were more those of 5KGy(17. 91) and l0KGy(l8, 06). during the fermentation of samples. For the Solubility of nitrogen, irradiated samples were decreased sequencely, such as 10KGy, 7KGy, 15KGy and 5KGy. For the amounts of amino acid, Content of the glutamic acid was the highest in the all samples and the main free amino acids in the Steamed Soybeans Were glutamic acid, proline, arginine, and alanine etc. However the amount of amino acid in the irradiated Sample was notably increased in Comparison with the nonirradiated $(10.8017\%)$ and 7KGy amino acid $(15.4166\%)$ was highest.