Changes of Components in the Rice-porridge Fermented by Nuruk

누룩에 의한 쌀죽발효액 중의 성분변화

  • 강영주 (제주대학교 식품공학과) ;
  • 김성철 (제주대학교 식품공학과) ;
  • 김효선 (제주대학교 식품공학과)
  • Published : 1999.10.01


Shindari, a traditional low alcoholic drink in Cheju island, was prepared with nuruk and the rice porridge. The rice porridge was fermented with 10% nuruk at a temperature of $25^{\circ}C,\;35^{\circ}C,\;45^{\circ}C$ for 24 hours. In all temperature, total acidity and oBrix were increased gradually and pH were decreased gradually and viscosity were considerably decreased after 2 hours and then slightly decreased. Alcohol contents were also increased during fermentation and especially at $45^{\circ}C$. The organic acids were mainly found phytic acid and succinic acid. The fermented liquids rice porridge contained maltose and glucose as free sugar, amount of them increased during fermentation. Lactic acid bacteria cell count increased at higher tem perature of fermentation and reached to $10^{7}\;cfu/ml\;at\;35^{\circ}C$ for 10hr. In conclusion, the optimal fermentation conditions Shindari preparation were at $35^{\circ}C$, 24hrs. pH, titratable acidity, viscosity and soluble solids in the optimal fermentation condition were 4.2, 0.18%, 190cp, $12.2^{\circ}Brix$, respectively.


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