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Quality Characteristics of Brown Rice Vinegar by Ferment Ratio
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 6,  2011, pp.875-883
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.6.875
 Title & Authors
Quality Characteristics of Brown Rice Vinegar by Ferment Ratio
Baek, Chang-Ho; Choi, Ji-Ho; Choi, Han-Seok; Jeong, Seok-Tae; Lee, Su-Won; Kwon, Joong-Ho; Woo, Seung-Mi; Jeong, Yong-Jin; Yeo, Soo-Hwan;
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 Abstract
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.
 Keywords
Brown rice;Nuruk;crude enzyme;mesh;vinegar;static culture;
 Language
Korean
 Cited by
1.
Exploring Nuruk Aroma; Identification of Volatile Compounds in Commercial Fermentation Starters,;;;

Food Science and Biotechnology, 2016. vol.25. 2, pp.393-399 crossref(new window)
2.
정치배양 및 시판 현미식초의 품질특성 비교,우승미;조용준;이수원;권중호;여수환;정용진;

한국식품저장유통학회지, 2012. vol.19. 2, pp.301-307 crossref(new window)
1.
Quality Comparison of Static-culture and Commercial Brown Rice Vinegars, Korean Journal of Food Preservation, 2012, 19, 2, 301  crossref(new windwow)
2.
Exploring nuruk aroma; Identification of volatile compounds in commercial fermentation starters, Food Science and Biotechnology, 2016, 25, 2, 393  crossref(new windwow)
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