• Title, Summary, Keyword: Korean traditional rice wine

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Liver Toxicity of Antihypertensive Traditional Rice Wine Made by Rhizopus stolonifier No. 17 Nuruk and Saccharomyces cerevisiae (진균 발효제 Rhizopus stolonifier No. 17과 알콜 발효성 Saccharomyces cerevisiae를 이용하여 제조한 항고혈압성 전통주의 간 독성)

  • Kang, Min-Gu;Kim, Jae-Ho;Ahn, Byung-Hak;Lee, Jong-Soo
    • The Korean Journal of Mycology
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    • v.39 no.1
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    • pp.88-89
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    • 2011
  • To investigate liver toxicity of traditional rice wine, traditional rice wine was prepared by using cooked rice, Rhizopus stolonifier No. 17 nuruk and Saccharomyces cerevisiae. After concentrated the traditional rice wine, it was orally administered into Sprague-Dawley(SD) rats and then changes of its body weight and biochemical parameters of the blood were investigated. All of male and female SD rats did not show any changes in its body weight during two weeks after administering the traditional rice wine concentrates and also biochemical parameters such as aspartate aminotransferase (AST or GOT), alanine aminotransferase (ALT of GOT) and alkaline phosphatase activity were not different compared to control. This results indicated that the traditional rice wine has not any toxicity.

A Literature Review of Traditional Foods in Korean Festivals in the Joseon Dynasty (조선시대 세시음식(歲時飮食)에 대한 문헌적 고찰)

  • Oh, Soon-Duk
    • The Korean Journal of Food And Nutrition
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    • v.25 no.1
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    • pp.32-49
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    • 2012
  • This paper reviews 14 studies of the Joseon Dynasty(1392~1909) to examine the traditional Korean foods in Korean festivals. A total of 12 studies mentioned Seollal, Daeboreum, Dongji, Nappyeng as festivals involving. Traditional foods 10, Yudu, 9, Sambok and Junggujeol, 8, Chuseok and Seotdalgeummeum, 7, Samjinnal, Chopail, and Dano, 5, Jungwon, and 4, Hansik. In terms of the types of traditional foods, 13 studies mentioned red bean gruel, 12, Yaksik, 11, Tteokguk, 10, sudan and dog meat, 8, the custom of cracking the outer shell of different types of nuts, 7, Guibagisul(an ear-quickening wine), rice cakes(azalea hwajeon, zelkova rice cake, bean and turnip rice cake), 6, a chrysanthemum cakes, 5, Songpyeon, charunbeung(wagon-wheel rice cake), chrysanthemum wine, and sparrow meat, 4, Gangjeong, red bean grue, wine and snack, Jeonyak, 3, rice cakes, the making of soy sauce, Nabyak, roasted hare meat, foods for guests during, New Year festivities and rice cakes. The most frequently recorded festival foods were rice cakes and wine in various forms. This paper's review of ancient documents from the Joseon Dynasty provides a better understanding of Korea's folk customs, particularly traditional foods. In addition, this paper's findings are expected to help sustain Korea's traditional customs and foods and facilitrate the spread of Korea's food culture worldwide.

Identification of Lactic Acid Bacteria Involved in Traditional Korean Rice Wine Fermentation

  • Seo, Dong-Ho;Jung, Jong-Hyun;Kim, Hyun-You;Kim, Young-Rok;Ha, Suk-Jin;Kim, Young-Cheul;Park, Cheon-Seok
    • Food Science and Biotechnology
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    • v.16 no.6
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    • pp.994-998
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    • 2007
  • Changes in microflora, pH, reducing sugar content, lactic acid content, and ethanol content during Korean rice wine fermentation were investigated. Typical quality characteristics of Korean rice wine fermentation including pH, reducing sugar content, lactic acid content, and ethanol content were evaluated. While a fungus was not detected in our Korean rice wine mash, yeast was found to be present at fairly high quantities (1.44-4.76\;{$\times}\;10^8\;CFU/mL$) throughout the fermentation period. It is assumed that lactic acid bacteria (LAB) had effects on the variations of fragrance and flavor for traditional Korean rice wine. The main LAB during the Korean rice wine fermentation was determined and identified as a Gram-positive, straight rod-shaped cell. Genotypic identification of the isolated strain by amplification of its 16S rRNA sequence revealed that the isolated strain was most closely related to Lactobacillus plantarum (99%) strains without any other comparable Lactobacillus strains. Therefore, we designated the major LAB identified from traditional Korean rice wine fermentation as L. plantarum RW.

Screening of Functional Rhizopus stolonifer for Alcohol Fermentation and Production of High Quality Korean Traditional Rice Wine

  • Song, Jung-Hwa;Kim, Jae-Ho;Ahn, Byung-Hak;Lee, Jong-Soo
    • Mycobiology
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    • v.38 no.2
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    • pp.122-127
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    • 2010
  • Different strains of mold were screened for the production of high quality Korean traditional rice wine with anti-hypertension and good acceptability. We isolated 867 nuruk mold strains and selected 24 for further study based on measurement of amylase activity. Among them, mold No. 17 showed high ethanol production upon fermentation with Saccharomyces cerevisiae as well as anti-hypertensive properties. The No. 17 strain was therefore selected as the functional mold and later identified as Rhizopus stolonifer based on molecular biological characteristics. Optimal fermentation conditions for the brewing of anti-hypertensive traditional rice wine comprised the addition of R. stolonifer No. 17 koji at a concentration of 35 sp/g and a fermentation period of 10 days at $25^{\circ}C$ using S. cerevisiae.

Effect of Acasia (Robinia pseudo-acasia) Flower on the Physiological Functionality of Korean Traditional Rice Wine. (아카시아 꽃(Robinia pseudo-acasia)의 첨가가 전통주의 생리기능성에 미치는 영향)

  • 서승보;김재호;김나미;최신양;이종수
    • Microbiology and Biotechnology Letters
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    • v.30 no.4
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    • pp.410-414
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    • 2002
  • In order to develop a Korean traditional rice wine which by acasia flower added alcohol fermentation was investigated by addition of 5%, 10'h, 15% nuruk and 10% acasia into the wine mash. The maximum amount of ethanol (16.4%) was obtained when 10% acasia flower and 15% nuruk were added in cooked rice for the fermentation by Saccharomyces cerevisiae at $25^{\circ}C$ for 20 days. The overall acceptability and physiological functionalities of the rice wine prepared by addition of different concentration (5-50%) of acasia flower into mash were investigated and compared. The A-15 rice wine which was brewed by addition of 15% acasia flower into mash showed the best acceptability. Its angiotensin-converting enzyme inhibitory activity and tyrosinase inhibitory activity were 80.3% and 94.2%, respectively. The electron-donating ability (23.4%) and nitrite scavenging activity (21.5%) were also higher than those of traditional rice wine.

Manufacturing of Korean Traditional Rice Wine by using Gardenia jasminoides (발효법을 달리하여 제조한 치자꽃 발효주의 특성)

  • Cho, Soo-Muk;Kim, Jae-Ho;Park, Hong-Ju;Chun, Hye-Kyung
    • Microbiology and Biotechnology Letters
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    • v.37 no.4
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    • pp.413-415
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    • 2009
  • To develop a new traditional rice wine by using Gardenia jasminoides, various fermentation methods such as without cooking, with cooking and with starter seed methods were studied. The condition of alcohol fermentation was investigated by addition of 1% Gardenia jasminoides into mash. Among the fermented methods, the fermentation with starter seed was the best as the alcohol was 19%. The acceptability of the Gardenia jasminoides rice wine with different methods were compared. The starter seed method which was prepared by adding 1% Gardenia jasminoides into mash showed the best acceptability in the sensory evaluation test and color test.

Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Black Garlic Extracts during Fermentation

  • Jeong, Yoon-Hwa
    • Preventive Nutrition and Food Science
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    • v.16 no.2
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    • pp.142-149
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    • 2011
  • The purpose of this study was to elucidate the physicochemical and microbiological properties of Korean traditional rice wine, Makgeolli, supplemented with black garlic extract during fermentation. Black garlic extract was diluted with distilled water to produce 0.5% and 1.0% black garlic solutions. Those solutions were then used to make rice solutions which included 2 kg rice, 40 g Nuruk (a fermentation starter), and 14 g yeast. After being mixed, the rice solutions were fermented for 7 days in a water bath at $28^{\circ}C$. The alcohol contents of the control, 0.5% and 1.0% black garlic Makgeolli were 16.9, 16.0, and 16.2%, respectively. Total acidity, total soluble solids, and color increased throughout the fermentation process. There was an increase of microorganisms throughout the fermentation period in all the samples. Glucose was the highest free sugar, and succinic acid was the highest organic acid detected in all the samples. Thirty nine volatile compounds were detected in black garlic Makgeolli.

Screening of Fungal Nuruk and Yeast for Brewing of Gugija-Liriope tuber Traditional Rice Wine and Optimal Fermentation Condition (구기자-맥문동 전통주 제조용 진균 발효제와 알콜발효 효모의 선발 및 최적 발효조건)

  • Song, Jung-Hwa;Baek, Seung-Ye;Lee, Dae-Hyoung;Jung, Jae-Hong;Kim, Ha-Kun;Lee, Jong-Soo
    • The Korean Journal of Mycology
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    • v.39 no.1
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    • pp.78-84
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    • 2011
  • To develop new functional traditional rice wines using Gugija and Liriope tuber as raw materials, screenings of optimal fungal nuruk and alcohol fermentative yeast for brewing of Gugija-L. tuber traditional rice wine were performed with investigation of optimal fermentation condition. Finally, we selected commercial SJ nuruk and Saccharomyces cerevisiae C-2 as optimal nuruk and yeast for Gugija-L. tuber traditional rice wine. Furthermore, a new antihypertensive and anti-gout Gugija-L. tuber traditional rice wine was produced when 3% of Jangmyong Gugija and L. tuber No.1 were added into cooked rice and then fermented at $25^{\circ}C$ for 5 days with SJ nuruk and S. cerevisiae C-2.

Standardization of Traditional Preparation Method of Gangjung -II. Optimum levels of rice wine and bean in the production of Gangjung- (전통적 강정 제조 방법의 표준화 -II. 청주와 콩의 최적 첨가 수준-)

  • Park, Jin-Young;Kim, Kwang-Ok;Lee, Jong-Mee
    • Journal of the Korean Society of Food Culture
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    • v.8 no.4
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    • pp.309-313
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    • 1993
  • This study was conducted to examine the effects of added rice wine (10, 30, and 50 ml) and bean (0, 5, and 10 g) on Gangjung, traditional Korean rice confectionary and to determine the optimum levels of these ingredients. Expansion ratio tended to increase as the level of rice wine decrease and the level of bean increased. Oil absorption was the greatest when 30 ml rice wine and 10 g bean were added. From the results of response surface analysis on the sensory data optimum levels of rice wine and bean were determined as 35 ml and 8.5 g per 200 g waxy rice, respectively.

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Effect of Indian Millet Koji and Legumes on the Quality and Angiotensin I-Converting Enzyme Inhibitory Activity of Korean Traditional Rice Wine (수수 입국과 두류 첨가가 전통주의 품질과 엔지오텐신전환효소 저해활성에 미치는 영향)

  • Kim, Jae-Ho;Jeong, Seung-Chan;Kim, Na-Mi;Lee, Jong-Soo
    • Korean Journal of Food Science and Technology
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    • v.35 no.4
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    • pp.733-737
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    • 2003
  • To develop a high-valuable Korean traditional rice wine having antihypertension, effects of some cereal kojis and legumes on alcohol fermentation and angiotensin I-converting enzyme (ACE) inhibitory activity of Korean traditional rice wine were investigated. Korean traditional rice wine brewed by addition of 10% Indian-millet koji into the mash showed the greatest ACE inhibitory activity of 43.0% and good ethanol productivity. The ACE inhibitory activity increased up to 69.2% by addition of 50% of mungbean powder and 1% of dandelion petal into the mash.