KOREASCHOLAR

Characteristics of rice wine using medicinal herbs and mycelia of Lentinula edodes

Kwang-Sang Kim, Seung-Eon Ban, Hyun-Seok Kim, Seong-Woo Jin, Yu-Seon Kim, Eun-Kyoung Jang, Seul-Gi Hong, Kyung-Je Kim
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/276245
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한국버섯학회지
제7권 제4호 (2009.12)
p.215
한국버섯학회 (The Korean Society of Mushroom Science)
초록

A Lentinula edodes was known to the excellent foods that abundant in nutritious components such as a fiber, minerals and vitamins. Fermentation conditions for rice wine were examined by using the medicinal herbs and the incuvated-rice with mycelia of Lentinula edodes. The average of ethanol contents was in the range of 3.4~4.1% at initial fermentation, increasing up to 16.9% after 15 days. Total acid, pH, reducing sugar and alcohol content were similar to the control during storage periods. The change of colors was measured by Hunter's color value during fermentation. The L value was the highest on 15th day of fermentation.

키워드
저자
  • Kwang-Sang Kim(Jangheungun Mushroom Research Institute)
  • Seung-Eon Ban( Jangheungun Mushroom Research Institute) | Seung-Eon Ban
  • Hyun-Seok Kim( Jangheungun Mushroom Research Institute) | Hyun-Seok Kim
  • Seong-Woo Jin( Jangheungun Mushroom Research Institute) | Seong-Woo Jin
  • Yu-Seon Kim( Jangheungun Mushroom Research Institute) | Yu-Seon Kim
  • Eun-Kyoung Jang( Jangheungun Mushroom Research Institute) | Eun-Kyoung Jang
  • Seul-Gi Hong( Jangheungun Mushroom Research Institute) | Seul-Gi Hong
  • Kyung-Je Kim( Jangheungun Mushroom Research Institute) | Kyung-Je Kim