In this study, we will examine the rice fermented beverages Samgwang, Ilshin, Haiami and powder rice varieties Hangaru, Suwon 542, Milyang 317 and Goa Mi 4 which are Goa Milo rice varieties. Quality characteristics such as nosan, enzyme activity, and lactic acid bacteria were measured. The results o...
In this study, we will examine the rice fermented beverages Samgwang, Ilshin, Haiami and powder rice varieties Hangaru, Suwon 542, Milyang 317 and Goa Mi 4 which are Goa Milo rice varieties. Quality characteristics such as nosan, enzyme activity, and lactic acid bacteria were measured. The results of the experiment were as follows. The viscosity ranged from 1,413 to 39,860 cp, down to Suwon 542, Haiami, Illuminous, Samgwang, Hangaru, Milyang 317 and Goami 4(p>0.05). The more Goamylos rice is, the less viscosity is lowered. Goamy No. 4 is the lowest viscosity of Goamylos rice. The higher the amilose content of rice, the lower the viscosity of rice fermented beverages. The soluble solids were found in the range of 7.63 to 15.20 oBrix, and they were lowered in the order of Suwon 542, Haiami, Illum, Samgwang, Hangaru, Milyang 317 and Goami 4 as viscosity(p>0.05). The lower the viscosity, the lower the soluble solid content, which is attributed to the higher viscosity of the more soluble solids. The pH of fermented rice products was 3.84 to 4.41, with the highest price of goods being 4.41 and the lowest at 542 in Suwon(p>0.05). Immediately after the inoculation of rice fermented beverages, pH ranged from 5.94 to 6.00, dropped sharply from 4.66 to 4.73 after 12 hours of fermentation, and decreased pH as fermentation time increased from 3.84 to 4.41 in 40 hours. The acidity was 0.52 to 0.57 percent, which was the highest in the Goami 4, 0.57%, the highest in the acidity of the prototype, and 0.521% of the acidity of the powder was the lowest. The change in acidity was 0.15 to 0.21% at 0 hours of fermentation, 0.31 to 0.38% at 12 hours, 0.52 to 0.57 percent at 40 hours, and it increased rapidly from 12 hours immediately after fermentation. Grain contains high concentrations of minerals and low concentrations, but it contains various vitamins, so the growth of lactic acid bacteria was promoted by these minerals and vitamins, and therefore acid production was high. As a result of the glass amino acid measurement, 20 amino acids were quantified and the composition patterns by amino acid type were generally similar. Glutmatic acid was generally the most abundant, followed by asparatic acid. The total amount of yuriminoic acid is 122.74 to 239.50 mg/100g of fermented rice and 29.81 mg/100g of commercially available yogurt, which is high in total yuriminoic acid content of fermented rice. The results of the Protease Activity Measurement showed that Goami 4 had the highest score of 120.17 unit/g, Milyang 317 had the lowest rate of 46.92 unit/g, indicating a significant difference between samples(p>0.05) and promoting the lactobacterial role of fermenting rice by decomposing protein components in rice lactic acid fermented beverages. The results of the lactic acid bacteria measurement showed 8.80 to 8.84 logs CFU/mL, which showed no significant difference between samples. However, the appropriate total lactic acid bacteria of the yogurt in Korea were found to be more than 1 × 108 CFU/mL. Lactobacillus of rice lactic acid fermented beverages grew the most from lactic acid bacteria to 12 hours immediately after inoculation. This is believed to be caused by the production of Lactoacillus Plantarum, which causes pH to drop and acidity to rise from the beginning to 12 hours. According to the results of the manufacture and analysis of fermented rice fermented beverages, Goami 4 reaches the appropriate acidity quickly, protease activity is also the best, and total Yuriamine content is detected higher than other varieties, which is likely to develop as the most suitable varieties for rice fermented beverages.
In this study, we will examine the rice fermented beverages Samgwang, Ilshin, Haiami and powder rice varieties Hangaru, Suwon 542, Milyang 317 and Goa Mi 4 which are Goa Milo rice varieties. Quality characteristics such as nosan, enzyme activity, and lactic acid bacteria were measured. The results of the experiment were as follows. The viscosity ranged from 1,413 to 39,860 cp, down to Suwon 542, Haiami, Illuminous, Samgwang, Hangaru, Milyang 317 and Goami 4(p>0.05). The more Goamylos rice is, the less viscosity is lowered. Goamy No. 4 is the lowest viscosity of Goamylos rice. The higher the amilose content of rice, the lower the viscosity of rice fermented beverages. The soluble solids were found in the range of 7.63 to 15.20 oBrix, and they were lowered in the order of Suwon 542, Haiami, Illum, Samgwang, Hangaru, Milyang 317 and Goami 4 as viscosity(p>0.05). The lower the viscosity, the lower the soluble solid content, which is attributed to the higher viscosity of the more soluble solids. The pH of fermented rice products was 3.84 to 4.41, with the highest price of goods being 4.41 and the lowest at 542 in Suwon(p>0.05). Immediately after the inoculation of rice fermented beverages, pH ranged from 5.94 to 6.00, dropped sharply from 4.66 to 4.73 after 12 hours of fermentation, and decreased pH as fermentation time increased from 3.84 to 4.41 in 40 hours. The acidity was 0.52 to 0.57 percent, which was the highest in the Goami 4, 0.57%, the highest in the acidity of the prototype, and 0.521% of the acidity of the powder was the lowest. The change in acidity was 0.15 to 0.21% at 0 hours of fermentation, 0.31 to 0.38% at 12 hours, 0.52 to 0.57 percent at 40 hours, and it increased rapidly from 12 hours immediately after fermentation. Grain contains high concentrations of minerals and low concentrations, but it contains various vitamins, so the growth of lactic acid bacteria was promoted by these minerals and vitamins, and therefore acid production was high. As a result of the glass amino acid measurement, 20 amino acids were quantified and the composition patterns by amino acid type were generally similar. Glutmatic acid was generally the most abundant, followed by asparatic acid. The total amount of yuriminoic acid is 122.74 to 239.50 mg/100g of fermented rice and 29.81 mg/100g of commercially available yogurt, which is high in total yuriminoic acid content of fermented rice. The results of the Protease Activity Measurement showed that Goami 4 had the highest score of 120.17 unit/g, Milyang 317 had the lowest rate of 46.92 unit/g, indicating a significant difference between samples(p>0.05) and promoting the lactobacterial role of fermenting rice by decomposing protein components in rice lactic acid fermented beverages. The results of the lactic acid bacteria measurement showed 8.80 to 8.84 logs CFU/mL, which showed no significant difference between samples. However, the appropriate total lactic acid bacteria of the yogurt in Korea were found to be more than 1 × 108 CFU/mL. Lactobacillus of rice lactic acid fermented beverages grew the most from lactic acid bacteria to 12 hours immediately after inoculation. This is believed to be caused by the production of Lactoacillus Plantarum, which causes pH to drop and acidity to rise from the beginning to 12 hours. According to the results of the manufacture and analysis of fermented rice fermented beverages, Goami 4 reaches the appropriate acidity quickly, protease activity is also the best, and total Yuriamine content is detected higher than other varieties, which is likely to develop as the most suitable varieties for rice fermented beverages.
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