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Quality Characteristics of Brown Rice Vinegar Prepared using Varying Amounts of Nuruk (an Amylolytic Enzyme Preparation) and Employing Different Fermentation Conditions
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 1,  2011, pp.26-32
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.1.026
 Title & Authors
Quality Characteristics of Brown Rice Vinegar Prepared using Varying Amounts of Nuruk (an Amylolytic Enzyme Preparation) and Employing Different Fermentation Conditions
Lee, Su-Won; Kwon, Joong-Ho; Yoon, Sung-Ran; Woo, Seung-Mi; Yeo, Soo-Hwan; Jeong, Yong-Jin;
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 Abstract
We added Nuruk at various proportions to brown rice Takju, and investigated the quality characteristics of vinegar produced in agitated culture and static culture. The more Nuruk was added, the higher the alcohol concentration. However, when over 30% (w/w) Nuruk was present, the increment in alcohol content was low (maximum 13.5%, v/v). A comparison of the quality of brown rice vinegar produced in agitated culture with that of vinegar produced in static culture showed that titratable acidity in agitated culture vinegar was highest after fermentation with 30% (w/v) Nuruk, at 5.97%. In static culture, the greater the amount of Nuruk added after 16 days of fermentation, the higher the titratable acidity of vinegar produced; this was true upon addition of either 30% (w/v) or 40% (w/v) Nuruk. Free amino acid levels increased in both agitated and static cultures as the level of added Nuruk rose. Moreover, brown rice vinegar produced in static culture had a higher level (7-30%) of total free amino acids than did vinegar produced in agitated culture. In particular, the level of gamma-amino butyric acid, a functional fortifier, was 3-5-fold higher in vinegar produced in agitated culture. The results thus indicate that both the amount of added Nuruk and the type of fermentation affected the level of free amino acid production. A static culture is expected to undergo changes in aroma and sensory characteristics during fermentation, indicating that further research on vinegars is required.
 Keywords
brown rice;Nuruk;vinegar;agitated culture;static culture;acetic acid;
 Language
Korean
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