• Microbiology and Biotechnology Letters
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• v.24 no.2
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• pp.217-221
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• 1996

Various treatments of naked barley with commercial liquefying enzymes have been emploved to reduce high viscosity of naked barley in cooking as a raw material for alcohol production and to increase alcohol yield. The enzyme BAN used for cooking and liquefaction of naked barley was able to make a reduction of one third of viscosity and to enhance alcohol yield of 4 l/Ton of raw material than the T120L was. Of course, alcohol yield depended in part on the applied saccharifying enzymes. The low temperature cooking of naked barley with BAN was favorable compared with high temperature cooking for both of reducing viscosity (210 vs. 237 cp) and final alcohol yield (Yp/so: 0.397 vs. 0.395 g/g) in industrial scale.

• Microbiology and Biotechnology Letters
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• v.15 no.2
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• pp.75-79
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• 1987

The conventional alcohol fermentation method requires a large amount of energy for cooking the starchy raw materials prior to saccharification. The aim of this study was to compare the possibility of large scale alcohol fermentation from cassava slices were compared in low and high temperature cooking systems. The same amount of saccharifying and liquefying enzymes were used for cooking at low and high temperature. At low temperature cooking, conversion of glucose consumed in fermented mash to alcohol was 0.468g alcohol per g glucose of which was higher yield than that obtained at high temperature.

• Microbiology and Biotechnology Letters
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• v.14 no.5
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• pp.415-420
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• 1986

Alcohol fermentation of uncooked naked barley was carried out by the combined action of the maceration enzyme from black Aspergillus niger and the glucoamylase from Rhizopus sp. The combined enzyme preparation was found to be effective in maceration and saccharification of the raw naked barley starch. The Hydrolysis rate measured by the amount of glucose liberated reached more than 70% at pH 4.5 and 3$0^{\circ}C$ after 76 hrs. For alcohol fermentation without cooking, the naked barley mash of 18% initial total sugar was pretreated with concentrated sulfuric acid (0.15 weight % of the mash volume) at 55$^{\circ}C$ for 2hr, and used for alcohol fermentation. A simultaneous saccharification and fermentation was carried out at pH 4.8 and 3$0^{\circ}C$ for 96 hrs. Under this fermentation condition, 3.5% increase in alcohol yield together with 2.0% increase in alcohol concentration were obtained when compared with the conventional cooking fermentation.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.683-688
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• 1991

Wheat flour was extruded by a single-screw extruder, and used for the ethanol production of takju. The molecular structure and enzymic susceptability of extruded starch were compared to those of steam cooked one. The gel permeation chromatographic pattern of wheat flour extrudates was not significantly different from those of raw and steam cooked starches. However, the conversion rate of extruded starch into maltose by ${\alpha}-amylase$ hydrolysis was significantly faster than those of raw ad steamed starch. The molecular weight of starch estimated from GPC pattern and the intrinsic viscosity were remarkably reduced by extrusion cooking followed by the enzymic hydrolysis for 30 min, while steam cooking and enzymic hydrolysis for 30 min did not change them significantly. Extrusion-cooked flour produced alcohol 26% higher than that of steamed flour in the laboratory takju fermentation, and 10% more alcohol in the pilot plant scale takju production.

• Food Science and Preservation
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• v.13 no.4
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• pp.519-523
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• 2006

In order to evaluate the possibility as cooking alcohol (Mirim) and tendering materials, kiwi wine and kiwi liqueur were added into braising mackerel and beef. The result showed that the crude proteolytic enzyme activity was high in kiwi wine and liqueur at 91.02 and 87.56% respectively. The trimethylamine (TMA) content in braising mackerel was 6.60, 4.80 and 5.79 mg% in control group, kiwi wine group and kiwi liqueur group, respectively. Sensory test of boiled mackerel gained high score in kiwi wine and kiwi liqueur stoups compared with control group The tendering effect in beef was high in kiwi wine and kiwi liqueur groups compared with control group. Thus, kiwi wine and kiwi liqueur could be used as cooking alcohol.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.248-248
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• 2017

This study was carried out to compare the cooking and antioxidant characteristics of cooked rice added at various rate of glutinous rice addition and treated with two cooking methods. Cooked rice added with glutinous rice was cooked by general and high pressure cooking method with and without fermented alcohol. Pasting characteristics of cooked rice were decreased as increasing the amounts of glutinous rice. Water binding capacity and swelling power were significant decreased with the amounts of glutinous rice increasing, however water solubility indices were significant increased. Palatability characteristics of cooked rice added with glutinous rice showed similar results to cooked rice without glutinous rice. Total polyphenol contents of cooked rice added with glutinous rice and fermented alcohol were significantly distinct, but there was no significant difference. Total flavonoid contents were increased as increasing the amounts of glutinous rice. Total flavonoid contents by general cooking method of cooked rice added with 20% glutinous rice and fermented alcohol were $23.20{\pm}0.61{\mu}g\;CE/g$. DPPH radical scavenging activities added with and without glutinous rice were 2.97~5.19 and 3.19~5.45 mg TE/100 g, respectively. ABTS radical scavenging activities by high pressure cooking method of cooked rice added with 20% glutinous rice and fermented alcohol were $19.48{\pm}0.63mg\;TE/100g$. In this study, cooking and antioxidant characteristics of cooked rice added with glutinous rice were expected to be used as basic data on manufacturing processed products.

• Microbiology and Biotechnology Letters
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• v.37 no.4
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• pp.413-415
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• 2009

To develop a new traditional rice wine by using Gardenia jasminoides, various fermentation methods such as without cooking, with cooking and with starter seed methods were studied. The condition of alcohol fermentation was investigated by addition of 1% Gardenia jasminoides into mash. Among the fermented methods, the fermentation with starter seed was the best as the alcohol was 19%. The acceptability of the Gardenia jasminoides rice wine with different methods were compared. The starter seed method which was prepared by adding 1% Gardenia jasminoides into mash showed the best acceptability in the sensory evaluation test and color test.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.19-24
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• 1993

The purpose of this study was to investigate the physicochemical properties of Su Ri Chwi (Synurus Palmatopinnonatifidus var. indivisus KiTAM.) cooked in different solution (distilled water, 1%, salt and 1% sodium bicarbonate added water) and time. The content of crude fiber showed the highest percentage among the alcohol-insoluble solids of cooked Su Ri Chwi. The contents of Ca and Mg were decreased by the addition of 1% sodium bicarbonate. The main neutral sugars of alcohol insoluble solids were arabinose, galactose, and glucose. The content of glucose was increased regardless of method used. The main neutral sugars of crude pectins were rhamnose, arabinose and glucose. Galactose was increased by the cooking. The gel chromatography on Sepharose CL-4B indicated that the pectin extracted from cooked Su Ri Chwi had lower molecular weight distribution than that of the raw Su Ri Chwi. Total pectin was decreased by the cooking method used. The amounts of soluble pectins of Su Ri Chwi cooked in 1% sodium bicarbonate added water were lower than those of raw material.

• Journal of the Korean Society of Food Culture
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• v.3 no.1
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• pp.95-99
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• 1988

The recent research results and applications of extrusion cooking in Korean traditional food processing are reviewed. It covers the development of rice bran extrusion stabilizer, instant rice cake production and researches in cereal based lactic beverage and alcohol beverage by using extrusion cooking technology.

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.651-661
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• 1996

Algeria is located at the Mediterranean coast of north Africa, 90% of its population is concentrated in the coastal area which is mainly devoted to agriculture. Highland steppe and vast desert climate have determined its food culture. Long arab domination has influenced food of Algeria which has also undergone certain impact of Spanish, Turkish and French occupation. A variety of agricultural products, vegetables, fruits, spices and herbs have determined cooking method and food combination of Algeria. It use neither pork nor alcohol. Its main food consists of bread made from wheat flour and couscous cooked with semoule, Mechuwi, roast lamb and chorba, mixed soup are also typical foods of this region. For climatic reason lamb and chicken are prefered. Energy efficient method is applied to cooking through using oil for saute and water for boiling. Under european influence, Algerian salad used dressing for leaf vegetables, root and other kind vegetables were boiled. Serving with cake and cookies as dessert may possibly be the influence from the French occupation. The cake and cookie are made of wheat flour or other grain flour and take a specific form to be fried sweet with honey. Herbs and spices are widely used in cooking which are easily cultivated in household: mint, basil, rosemary, bayleaf, thyme, sage, fennel, marjoram, coriander, celery. Garlic, onion, piment, red pepper, cinammon are also widely used in an ordinary cooking. Reasonable food combination and economic cooking method could be subject of Algerian food study.