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

Abstract

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.

References

  1. 농림수산연구보고서 전통주의 품질개선기술개발 안병학
  2. Korean J. Food Technol. v.23 Study on preparation of yogurt from milk and rice Hong, O. S.;Ko, Y. T.
  3. Korean J. Food Technol. v.25 The preparation of yogurt from milk and cereals Kim, K. H.;Ko, Y. T.
  4. Korean J. Food Technol. v.27 Preparation and characteristics of yogurt from milk added with soy milk and brown rice Jeon, G. S.;Kim, Y. J.;Park, S. I.
  5. Korean J. Food Technol. v.26 Optimal conditions of saccharification for a traditional malt syrup in Cheju Kim, H. S.;Kang, Y. J.
  6. 국세청 기술연구소 주류분석규정 국세청
  7. 식품공전 한국식품공업협회
  8. J. Korean Soc. Food Nutr. v.25 Changes in physicochemical properties of Jeungpyon(fermented and steamed rice cake) batter during fementation time Kang, M. S.;Kang, M. Y.
  9. J. Korean Soc. Food Sci. Nutr. v.27 Bibliographical study on microoganims of traditional Korean nuruk(sinse 1945) Yu, T. S.;Kim, J.;Kim, H. S.;Hyun, J. S.;Ha, H. P.;Park, M. G.
  10. Korean J. Food Technol. v.22 Preparation of Shikhae with starch hudrolysing enzumes/malt mixture in Tea-bag Yook C.;Whang, Y. H.;Back, U. H.;Park, K. W.
  11. J. Korean Soc. Food Sci. Nutr. v.26 Isolation and identification of the fungi from nuruk Cho, G. Y.;Lee, C. W.
  12. Korean J. Food Technol. v.22 A study on the gas chromatographic analysis of alcohols and organic acids during Takju fermentation Choi, S. H.;Kim, O. K.;Lee, M. W.
  13. Phytic acid in cereal technology v.Ⅹ Laztity, R.;Lazitity, L.
  14. J. Food Sci. v.44 Changes in mineral clements and phytic acid contents during cooking of three califormia rice varieties Toma, R. B.;Tabekhia, M. M.
  15. J. Food Sci. v.50 Zinc and phytate distribution in peas Beal, L.;Mchta, T.
  16. Korean J. Food Technol. v.15 Study on the cultural conditions of starch utilizing yeast Sporobolomyces holsaticus Park, Y. S.;Gu, Y. Z.;Shin, D. W.;Min, B. Y.
  17. Biology of microorganism Brock, T. D.;Madigan, M. T.
  18. Bergey's manual of determinative bacteriology Buchanan, R. E.;Gibbons, N. E.
  19. Korean J. Dietary Culture v.6 Studies on the processing of Korean traditional So-Ju, Jindo-Hongju.Ⅰ. Changes in components of Honju mash fermented by different metnods Kim, Y. S.;Kang, S. H.;Jung, J. H.
  20. Korean J. Food Technol. v.23 Lactic acid fermentation of rice and quality improvement by amylolytic enzyme treatment during fermentation Mok, C. K.;Han, J. S.;Kim, Y. J.;Kim, N. S.;Kueon, D. Y.;Nam. Y. J.
  21. The lactic acid bactera in health and disease Wood, B. J. B.