• Title, Summary, Keyword: Korean rice wine (yakju)

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Cytotoxic Effects of Korean Rice-wine (Yakju) on Cancer Cells (암세포에 대한 한국 전통약주의 세포독성 효과)

  • Kim, Seung-Jin;Ko, Si-Hwan;Lee, Won-Young;Kim, Gye-Won
    • Korean Journal of Food Science and Technology
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    • v.36 no.5
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    • pp.812-817
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    • 2004
  • Cytotoxic effects of Korean rice-wine (Yakju) made with different processes and ingredients (Korean rice-wines I, II), red wine, white wine, beer, and Japanese rice-wine (Sake) were examined against human cancer lines (DLD-1, HepG2, K562) and mouse cancer lines (EMT6, LLC1). Red wine showed cytotoxic effect on all cancer lines, while Korean rice-wines I, and II showed cytotoxcity on all cancer cells except DLD-1. White wine, beer, and Japanese rice-wine had no or little cytotoxic effect against all cancer cell lines. Concentrate of Korean rice-wine only showed cytotoxic effect against DLD-1. These results suggest Korean rice-wine has strong anti-cancer effects, which are induced by certain rice-wine components.

The Effect of Medium-Cooked Rice on the Production of Korean Traditional Yakju (한국 전통 약주의 제조시 반숙미의 사용효과)

  • 소명환;유태종
    • The Korean Journal of Food And Nutrition
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    • v.6 no.3
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    • pp.189-198
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    • 1993
  • This study was carried out to investigate the effect of medium-cooked rice on brewing of yakju which was a traditional rice wine in Korea. The influences of cooking temperature of rice on hydrolysis of rice starch and rice protein were tested, and experimental brewings were done according to the traditional brewing method of Bangmunju in which some medium-cooked rice was used. The results obtained were as follows The hydrolysis of starch and protein in medium-cooked rice at 60~$65^{\circ}C$ was easier than that of full-cooked rice at 80~10$0^{\circ}C$. The amounts of saccharides, total amino acids and extracts In Yakju brewed with the combined use of medium-cooked rice and full-cooked rice were twice as much as those brewed with full-cooked rice only. The results of sensory test of Yakju brewed with the combined use of medium-cooked rice and full-cooked rice were better in taste, color and flavor than those brewed with full-cooked rice only. It was thought that our ancestor's traditional brewing method of Yakju in which medium cooked rice and full-cooked rice were used combinedly was excellent Judging from zymological point of views.

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Gastroprotective Effect of Korean Rice-Wine (Yakju) (한국 전통약주의 위보호 효과)

  • Kim, Seung-Jin;Baek, Ji-Young;Park, Chan-Koo;Kim, Gye-Won
    • Korean Journal of Food Science and Technology
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    • v.36 no.5
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    • pp.818-822
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    • 2004
  • Gastroprotective effects of Korean rice-wine (Yakju) in two types of acute experimental gastric ulcer induced in rats and in mice were evaluated. Korean rice-wine were administered to 24-hr fasted rats 30 min before administration of 60% EtOH in 150 mM HCl or absolute ethanol. Korean rice-wine prevented formation of gastric ulcers induced by 60% EtOH in 150 mM HCl at oral doses of 250-1,000mg/kg and reduced gastric ulcers induced by absolute ethanol at oral doses of 62.5-1,000mg/kg, and inhibitory effect against 30% alcohol treatment for 7 days (twice/day). These results suggest Korean rice-wine have inhibitory effects on gastric lesion and ulceration.

Perception of Korean Rice Wine and Food Pairings among Foodservice Employees in Seoul Metropolitan Area (수도권 지역 외식업계 종사자의 약주 및 동반 음식에 대한 인식 조사)

  • Jin, Hyun-Hee;Lee, Seung-Joo
    • Journal of the East Asian Society of Dietary Life
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    • v.24 no.3
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    • pp.283-290
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    • 2014
  • The present study was performed to obtain data that could be used to popularize yakju(Korean traditional rice wine) by surveying how well rice wine goes with pairing foods. The survey was given to 302 men and women living in the Seoul and Gyunggi areas and work in the food service industry. The Jeon group, Gui group, Jeongol and Jjigae group, Pyeonyuk and Bossam group, and Muchim group were selected as menu items that go well with available rice wines. The survey aimed to identify foods that go well with four rice wines with different sensory characteristics. The survey results showed that both men and women replied that rice wines with Nuruk aroma and Nuruk taste go well with the Jeon group, rice wines with sour and flower aromas and common characteristics go well with the Muchim group, and rice wines with sweet and fruit tastes go well with the Muchim group. However, men and women had different opinions on rice wines having ginseng, soil, and herbal medicine aromas. Men replied that such rice wines go well with grilled meat, whereas women replied that these rice wines go well with Pyeonyuk and Bossan groups.

Characterization of Yakju Brewed from Glutinous Rice and Wild-Type Yeast Strains Isolated from Nuruks

  • Kim, Hye-Ryun;Kim, Jae-Ho;Bae, Dong-Hoon;Ahn, Byung-Hak
    • Journal of Microbiology and Biotechnology
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    • v.20 no.12
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    • pp.1702-1710
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    • 2010
  • Korean traditional rice wines yakju and takju are generally brewed with nuruk as the source of the saccharogenic enzymes by natural fermentation. To improve the quality of Korean rice wine, the microorganisms in the nuruk need to be studied. The objective of this research was to improve the quality of Korean wine with the wild-type yeast strains isolated from the fermentation starter, nuruk. Only strain YA-6 showed high activity in 20% ethanol. Precipitation of Y89-5-3 was similar to that of very flocculent yeast (>80%) at 75.95%. Using 18S rRNA sequencing, all 10 strains were identified as Saccharomyces cerevisiae. Volatile compounds present in yakju were analyzed by gas chromatography-mass selective detector. The principal component analysis (PCA) of the volatile compounds grouped long-chain esters on the right side of the first principal component, PC1; these compounds were found in yakju that was made with strains YA-6, Y89-5-3, Y89-5-2, Y90-9, and Y89-1-1. On the other side of PC1 were short-chain esters; these compounds were found in wines that were brewed with strains Y183-2, Y268-3, Y54-3, Y98-4, and Y88-4. Overall, the results indicated that using different wild-type yeast strains in the fermentation process significantly affects the chemical characteristics of the glutinous rice wine.

Quality Characteristics of Yakju (Korean Traditional Rice Wine) Added with Bamboo Ethanol Extract (대나무 알코올추출액을 첨가한 약주의 품질특성)

  • Jung, Gi-Tai;Ryu, Jeong;Ju, In-Ok;Noh, Jae-Jong;Kim, Jeong-Man
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.2
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    • pp.281-286
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    • 2014
  • This study was carried out to develop Yakju, a new kind of Korean traditional rice wine added with bamboo ethanol extract and characterized by containing various health benefits. The wine with bamboo ethanol extract was fermented by adding ginger and pear to improve flavor and quality. Several quality characteristics and physiological functionalities of Yakju were investigated. When bamboo ethanol extract was added to Yakju, the pH level decreased compared to that of the control. However, total acidity and soluble solid levels were higher than those of the control. The alcohol content of Yakju added with bamboo ethanol extract was slightly higher than that of the control. In examining the colors of Yakju containing bamboo ethanol extract, L value was lower than that of the control, whereas b value and brownness were higher. Various organic acids such as citric acid, malic acid, succinic acid, lactic acid, and acetic acid were determined, and the main organic acid among them was lactic acid. Various free sugars such as sorbitol, glucose, and fructose were detected and glucose was the most abundant. Total polyphenol content of Yakju added with bamboo ethanol extract was lower than that of the control. Further, electron-donating ability ranged from 23.8~40.0%, which was higher than that of the control. Nitrite scavenging ability of Yakju added with bamboo ethanol extract ranged from 15.2~36.4%, which was higher than that of the control at pH 6.0. Sensory evaluation of Yakju showed that bamboo ethanol extract+ginger as well as bamboo ethanol extract+ginger+pear treatment significantly increased flavor, taste, and overall acceptance compared to the others.

Consumption of Alcoholic Beverages and Perception about Korean Yakju in the Gyunggi Area of Korea (경기 지역 소비자의 주류 소비 행태 및 약주에 대한 인식 조사)

  • Lee, Seung-Joo
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.1
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    • pp.11-19
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    • 2010
  • This study was conducted to investigate consumer behavior and perception related to alcoholic beverages and Korean rice wines (yakju). Self-administered questionnaires were collected from 254 male and female adults in the Gyunggi-area of Korea. Male respondents were significantly more likely to drink more often, consume greater amounts and spend more on alcoholic beverages. Male respondents preferred, in order, soju, beer and wine. Female respondents preferred, in order, beer, wine and soju. Most of the respondents (69.2%) showed conservative consumption behaviors, and indicated they would drink a new product when it became popular. Flavor/taste was the most important attribute when selecting alcoholic beverages. The reasons for drinking yakju were "high quality" and "considering health". The most answered reason for low market share of yakju was lack of publicity and marketing.

Effect of Korean Rice-Wine (Yakju) on in vitro and in vivo Progression of B16BL6 Mouse Melanoma and HRT18 Human Colon Adenocarcinoma Cells (한국 전통 약주의 B16BL6 mouse melanoma 및 HRT18 human colon adenocarcinoma 세포 성장 억제 효과)

  • Chung, Kun-Sub;Oh, Won-Taek;Nam, Sang-Min;Son, Byoung-Soo;Park, Yong-Serk
    • Korean Journal of Food Science and Technology
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    • v.30 no.6
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    • pp.1470-1475
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    • 1998
  • Two kinds of Korean rice-wine (Yakju) with different process and ingredients, and Japanese rice-wine (Sake) were chosen for this study, and throughly dried and solubilized in water or cell culture medium. In vitro cytotoxicity assays of the solubilized wine solids exhibited that maximum dilution factors for inhibition of B 16BL6 mouse melanoma cell growth were 16X for herbal medicine-added rice-wine (Korean rice-wine I) and typical Korean rice-wine (Korean rice-wine II), and 8X for Japanese rice-wine. Their cytotoxic effects on HRT18 human colon adenocarcinoma cells were even lower than those on B16BL6 cells. The morphology of the tumor cells were changed by addition of the solubilized wine solids. Inhibitory effect of the rice-wine on in vivo tumor growth and metastasis were monitored after implantation of B16BL6 cells into C57BL/6 mice with daily feeding the solubilized wine solids. Compared to non-fed control groups, B16BL6 tumor growth and metastasis to lung were clearly inhibited by feeding the wine solids, in order of Korean rice-wine I > Korean rice-wine II > Japanese rice-wine. The data of in vitro cytotoxicity and the cell shape changes indicate that the inhibitory effect of tumor progression may be attributed to tumor cell differentiation or immune stimulation induced by certain components in the rice-wine, rather than direct cytotoxicity of the components.

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Effect of Brand Recognition and Familiarity on Consumer Preferences for Commercial Rice Wines (yakju) (브랜드 인지여부 및 친밀도가 시판 약주의 소비자 기호도에 미치는 영향)

  • Lee, Seung-Joo
    • Korean Journal of Food Science and Technology
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    • v.43 no.1
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    • pp.23-29
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    • 2011
  • The objectives of this study were to investigate the effects of brand familiarity and brand recognition on the acceptance of 10 commercial Korean rice wines (yakju). For the consumer preference testing, 104 rice wine drinkers (males, 56; female, 48) from their 20's to 40's were recruited. Consumers first rated the preferences and purchasing intent of the samples without accompanying information about each sample. During a break, brand familiarities and demographics were surveyed. The consumers then rated the preferences and purchasing intent with information about each sample. An analysis of variance was constructed to evaluate the effect of gender, age, and samples on the liking and purchasing intent of the rice wine products. Significant differences were observed for the likings and purchasing intents among the 10 samples with and without brand information, respectively. A paired t-test was performed to evaluate the effect of brand recognition between with and without brand information. A significant effect of brand recognition was confirmed, particularly for the samples with higher levels of brand familiarity. Internal preference mapping was performed to understand the overall relationships between each consumer's liking of the 10 samples with and without brand information. Acceptance tended to shift toward more familiar products when the information was presented.

Quality Characteristics and Ginsenosides Composition of Ginseng-Yakju According to the Particle Size of Ginseng Powder

  • Lee, Je-Hyuk;Choi, Kang Hyun;Sohn, Eun-Hwa;Jang, Ki-Hyo
    • Preventive Nutrition and Food Science
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    • v.18 no.4
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    • pp.234-241
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    • 2013
  • The aim of this study was to develop rice wine (Yakju) containing various amounts and particle sizes of ginseng powder and to analyze the physicochemical characteristics and content of ginsenosides in ginseng-Yakju. Soluble solid content, pH, ethanol concentration, acidity, amino acid content, and evaluation of preference showed no difference between four kinds of Yakju groups, regardless of ginseng supplementation and particle size of the ginseng powder. During fermentation of Yakju containing ginseng, the contents of ginsenosides Rb1, Rb2, Rb3, and Rc were decreased. Otherwise, the content of ginsenoside Rh1 was increased highly by brewing microorganisms in Yakju. Recovery ratios of ginsenosides in ginseng-Yakju were approximately 25.4% (coarse ginseng power) and 23.8% (fine ginseng powder), which were superior to the recovery ratio of ginsenosides in Yakju containing ginseng slices (5%).