• Korean Journal of Poultry Science
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• v.12 no.1
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• pp.25-30
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• 1985

In order to observe an effect of the components of rice straw on the utilization of nutrient in chicks, the rice straw of 100g were digested in 800$m\ell$ of distilled water or 0.25N NaClO$_2$ at 135 C and in the pressure of 3.2kg/$\textrm{cm}^2$ by autoclave during 30, 60 and 120 minutes (water or NaClO$_2$-30, 60 and 120- RS). The contents of neutral detergent fiber(NDF), acid detergent fiber (ADF) and lignin were analysed in the washed and dried rice straw meal. Hatched single comb white Leghorn male chicks were fed with a commercial chick mash for the first 10 days and five kinds of experimetal diets for the next 8 days which contained 17.0% of wheat bran (basal), cellulose(cotton meal), nontreated RS, water-30-RS and NaClO$_2$ 30-RS, respectively. The water-30, 60 and 120-RS baa leased 9.7, 12.1 and 13.3% of dry matter, respectively, while NaClO$_2$-30-RS had similar contents of dry matter loss with those of water-30-RS, and NaClO$_2$-60 and 120-RS had tossed 1.5 times of dry matter comparing with those of water-60 and 120-RS, respectively. And the dry matter loss of the water-RS or NaClO$_2$-RS was mainly originated front the extractable cell contents and hemicellulose of the non-treated RS. Birds fed water-30-RS diets had higher body weight gain and lower feed conversion than those of birds fed non-treated and NaClO$_2$-30-RS diets during 8 days of experimental feeding. Also nitrogen balance and retention rate of birds fed water -30-RS was higher comparing with those of birds non-treated and NaClO$_2$-30-RS. And digestibility of crude fat had been shown a highering trend in birds water-30-RS. The rate of metabolizable energy (MEn) to gross energy (GE) of birds fed non-treated RS, water-30-RS and NaClO$_2$30-RS diets were 71.9, 72.9 and 70.4%, respectively, and energy intake per metaboic body size (kg 0.75) were reached to 307.3, 296.2 and 291.4 kcal per day, respectively. And daily protein retention per kg 0.75 were 1.647, 1.969 and 1.560g, respectively. Then 30.56kcal of MEn required for 1 g of protein retention in birds fed water-30-RS, which was lower thu 36.90 and 37.56 kcal of birds fed non-treated and NaClO$_2$-30- RS, respectively. The results seems to indicate that non-treated rice straw had a substance or characters which affect the energy unilization or protein retention of diets and which will be eliminated by boiling in water.

• Food Science and Preservation
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• v.18 no.6
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• pp.875-883
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• 2011

Brown rice vinegar was made from brown rice mash with different brewing starter addition rates in static culture, and its quality characteristics were investigated. As a result, the amounts of alcohol produced in the fermentation process were shown to be 9.1, 8.8, 8.6 and 8.5% in the Nuruk 75 : crude enzyme 25 (B), Nuruk 50 : crude enzyme 50 (C), Nuruk 25 : crude enzyme 75 (D) and Nuruk 0 : crude enzyme 100 (E), respectively. The higher the percentage of crude enzyme added was, the lower the alcohol content that was produced. Nuruk 100 : crude enzyme 0 (A) was appeared to contain the lowest alcohol content (7.7%). In addition, the titratable acidity in all the groups was about 0.7%. The final titratable acidity (BV) of brown rice vinegar made with static culture was the highest (approximately 5.2%). The initial pH appeared to be between 3.6~4.0 and steadily decreased as the fermentation progressed, and the pH was almost unchanged after 15 day fermentation. The examination of the changes in the organic acids showed that the acetic acid content was similar in all the groups, and that the single starter added (AV, EV) group had much more other organic acids than the mixed starters added (BV, CV, DV) group. From these results, the mixed starters (Nuruk and crude enzyme) added group appeared to be superior to the single starter added in terms of alcohol production ability and vinegar quality. As the future aging process, however, is expected to change the flavor components and sensory characteristics, studies on various quality factors of vinegar are needed.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.579-585
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• 2015

Following supplementation with organic acids (acetic, citric, and lactic acids), the pH of the alcohol mash changed from 4.2 control to 3.73-3.97 supplemented, the acidity from 5.06 to 8.13-9.98, and the alcohol content from 17.8 to 17.0-17.8%. Protease activity decreased owing to the pH change, and the total nitrogen content decreased by 13.1-36.9% following organic acid supplementation. Organic acid supplementation did not affect the distillation efficiency; however, thiobarbituric acid values in the crude distillate (40%) decreased 2.2-3.6 fold following supplementation with citric acid and lactic acid. The total isobutanol (B), isoamyl alcohol (A), and 1-propanol (P) contents in each soju (25%) supplemented with organic acid were 1,041.47, 979.50, and 961.48 ppm, respectively, which were higher than those in the control soju (935.27 ppm). The A/P, A/B, and B/P ratios of soju were altered and the acetaldehyde content decreased following supplementation with the organic acid.

• Journal of Food Hygiene and Safety
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• v.26 no.2
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• pp.166-170
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• 2011

Modem people have begun to have the nationwide interest in the rice wine called Makgeolri which is one of the traditional Korean alcoholic liquors. This study was performed to investigate the effects of San sung Makgeolri extract (SM) on antioxidation together with the determination of pH and dissolved oxygen (DO) in the progress of fermentation in the lipopolysaccharide(LPS)-treated rats. We examined the levels of SOD (superoxide dismutase), CAT (catalase), GPx (glutathione peroxidase) in liver homogenates and the histopathological observations in liver tissue. LPS-treated group markedly decreased the levels of SOD, CAT and GPx. But SM + LPS-treated group significantly increased the levels of them. Furthermore, the antioxidative effects of SM were supported by the histopathological observations in liver tissue which showed severe inflammation and necrosis in LPS-treated group, compared to the attenuated inflammation and necrosis in SM + LPS-treated group. This results suggested that SM could be a candidate of antioxidative material in spite of alcoholic liquors.

• Journal of Ginseng Research
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• v.31 no.2
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• pp.102-108
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• 2007

The goal of this study was to develop a highly valuable Korean traditional ginseng wine containing various bioactive compounds with good acceptability. The effect of some medicinal plants on the quality and physiological functionality of Korean traditional ginseng wine were investigated. Advanced traditional ginseng wine (AG wine) prepared by addition of 0.5% each Pleuropterus multflorus and Pueraria lobata into the rice mash containing 1% ginseng, 0.4% Fermivin(commercial alcohol fermentation yeast) and Koji (2:1 mixture of nuruk and amylase containing 36 Saccharogenic power per g) showed the highest acceptability and ethanol content (16.8%). Changes of functionalities of the AG wine during fermentation at $25^{\circ}C$ for 30 days were investigated. The highest antihypertensive angiotensin I-converting enzyme inhibitory activity (78.9%) and total acceptability of the AG wine were shown after fermentation at $25^{\circ}C$ for 20 days. However, antioxidant activity, SOD-like activity and fibrinolytic activity of the AG wines were not detected or very low. HMG-CoA reductase inhibitory activity of the AG wine was also shown to be 8.2% and 9.2% after fermentation for 15 days and 20 days, respectively.

• Microbiology and Biotechnology Letters
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• v.39 no.1
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• pp.56-62
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• 2011

We investigated quality characteristics of Seoktanju (one of the Korean traditional rice wine) which was fermented using five kinds of Korean commercial Nuruks. The purpose of this study was to research what effects on the quality of Seoktanju by using different Nuruks. We analyzed general component such as each mash's temperature change patterns, pH, titrable acidities, reducing sugar contents, volatile acids, and sugar contents during fermentation periods and studied sensory evaluation of produced Seoktanju (10 days). On the whole, temperature change patterns in the each mashes were depend on room temperature. All Seoktanju's pH was reduced rapidly up to three days after first mashing (pH 3.13-3.57) and after that was increased gradually. The end of fermentation pH was pH 3.6-4.05. Mostly, acidities were indicated high(0.59%) and Nuruk-B was showed highest acid value. These results seems to be different as occasion organic acids producing activity depend on the number of yeast, material contents, optimal temperature in the each mashes by fungi and lactic acid bacteria in Nuruks. In reducing sugar contents and sugar contents, Nuruk-C treatment were showed the highest value with 5.36%, $23^{\circ}brix$, respectively and alcohol content was lowest with 8.6%. In the five kinds of reproduced Seoktanju, alcohol content was the highest in the treated Nuruk-A group. Volatile acid value was the highest with 132.6~263.7 ppm at the 3 day after first mashing day but as the fermentation time goes on, it was reduced sharply by 5.25~5.94 ppm. Sensory evaluation was performed with 5 point scale, the Seoktanju using Nuruk-D was presented by 4 point, while Nuruk-A was presented lowest by 2.77 point on overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1071-1078
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• 2013

We conducted this study in order to investigate the quality and antioxidant properties of saccharifed banana gruel containing different levels (0, 15, 30, and 45%) of banana puree. Saccharified banana gruel with different ratios of banana was prepared and proximate composition, sweetness ($^{\circ}brix%$), pH, total acidity, Hunter's color value, viscosity, free sugar, sensory evaluation, and physiological activities of the sample were measured. With increasing banana content, proximate composition, sweetness, and acidity of banana gruel increased, and pH showed a significant decrease (P<0.05). Saccharified banana gruel prepared with 15~45% banana showed significantly lower viscosity. As the level of banana increased, L-value decreased, whereas the a-value, b-value increased. Free sugar content of fructose, glucose, maltose, and sucrose showed a significant increase (P<0.05). Saccharified banana gruel with 30% added banana was the most preferred for color, flavor, taste, mouth-feeling, texture, and overall acceptability. The total phenolic compound contents of saccharified banana gruel with banana puree ranged from 1.73 to 5.75 mg/g. DPPH and ABTS radical scavenging activities of saccharified banana gruel with banana puree were 8.67~31.26% and 6.02~55.16%, respectively. With increasing banana content, total polyphenol contents, DPPH and ABTS radical scavenging activity of banana gruel showed a significant increase (P<0.05). From these results, we found that addition of 30% banana was the best method for preparation of gruel with high sensory quality.