This study explored the suitability of nurungji as a substitute for malt. Rice beers (R20, R40, R60) and nurungji beers (N20, N40, N60) were prepared by substituting 20%, 40%, and 60% malt with the rice and nurungji, respectively. All samples were fermented at 25oC for 5 days and stored at 2oC for 15 days to study quality characteristics. The pH value of wort solution was the highest at R60. The viable cell counts of all samples were not significantly different during fermentation and storage. As the amount of rice and nurungji increased, the L value in chromaticity increased, whereas the a and b values tended to decrease during fermentation and storage. The reducing sugar, soluble solid contents, and specific gravity of the wort solution were higher in nurungji beer than in rice beer. After fermentation and storage, the alcohol content of N40 was 5.83%, the highest among the prepared rice and nurungji beers. The total polyphenol, flavonoid contents, DPPH, and ABTS scavenging activity of beer decreased with increased rice and nurungji substitution ratios during fermentation and storage. Notably, nurungji beer showed higher antioxidant activity than rice beer during fermentation and storage.

This study was conducted to investigate the effect of manufacturing temperature on curcuminoid contents and the antioxidant activity of turmeric (Curcuma aromatica Salab.) powder-enhanced nurungji. Two different processes employed turmeric powder (2%): AR (added after rice cooked) and BR (added before rice cooked). AR and BR nurungji samples were prepared by heating cooked rice at 180oC, 200oC, and 220oC for 3 minutes. As a result of the HPLC analysis, the contents of curcumin, demethoxycurcumin, and bisdemethoxycurcumin decreased as the heating temperature increased. Moreover, AR samples showed higher curcuminoids than BR samples. The total polyphenol contents, DPPH, and ABTS radical scavenging ability proportionally increased with the increase of the manufacturing temperature. On the other hand, flavonoid contents were decreased with increasing temperature. These results suggest that the preparation of turmeric powder-enhanced nurungji by AR process at 200oC is preferable to preserving curcuminoid contents and antioxidative activity.

This study was performed to evaluate the quality characteristics and antioxidant activity of Nurungji by varying the purple sweet potato powder addition time (AR: added after rice cooking, BR: added before rice cooking) and powder ratio (0, 2, 4, 6, 8%) on the prepared rice during Nurungji’s manufacturing. In both AR and BR samples, water binding capacity, soluble solid content, reducing sugar, and hardness increased with an increasing proportion of purple sweet potato powder; however, the pH and moisture content decreased. The L value and b value decreased and increased with the influence of anthocyanin in purple sweet potato powder. The total polyphenol, flavonoid, anthocyanin contents, DPPH, and ABTS radical scavenging activity were highest in Nurungji with 8% of purple sweet potato powder. Moreover, AR samples showed higher antioxidant activity than BR samples. Based on the study results above, the preparation of Nurungji with 8% purple sweet potato powder by AR process was more favorable based on the content of antioxidants and antioxidant activity.

This study was carried out to compare the quality characteristics and antioxidant activity by varying the barley sprout powder addition time, production temperature, and powder addition ratio (0, 2, 4, 6, 8%) on the prepared rice during the manufacturing process of Nurungji. When we manufactured for 2 min at 200oC, the total polyphenol and flavonoid contents were the highest in Nurungji with 4% of barley sprout powder. In this way, we measured the weight, water content, water binding capacity, soluble solids content, reducing sugar, color, hardness, sensory evaluation experiments by varying the powder content. The weight, water binding capacity, soluble solids content, reducing sugar, and hardness increased with an increasing proportion of barley sprout powder, however the water content decreased. The L value and b value decreased and the a value increased with the influence of chlorophyll pigments in barley sprout. Sensory evaluation showed that Nurungji with 4% sprout barley powder was the highest. Therefore, we judged that it is desirable to add 4% of the powder when manufacture the barley sprout powder Nurungji.

After making kimchi by adding 0, 0.5, 1.0, 1.5% aronia (Aronia melanocarpa), microbiological and sensory characteristics were measured while fermenting it at 10oC for 28 d. The numbers of total cell and lactic acid bacteria were decreased after the maximum levels of microbial counts; that is, day 3 for control and 0.5% treatment and day 14 for 1.0, 1.5, and 2.0% treatments. Coliforms were not detected after 7 d in control and 0.5% treatments; however, they were detected after 14 d i-n 1.5 and 2.0% treatments throughout the fermentation period. Sensory properties were evaluated in the aspects of both acceptability and intensity characteristics. In the preference characteristics, overall acceptability was highest in the 1.0% group after preparation and after 14 d of fermentation. As for the aronia-added group, the intensity of the hot taste of Nabak Kimchi decreased while that of its sweet taste and sour taste increased according to the rise of both the amount of the added aronia to the kimchi and fermentation period. In conclusion, the addition of 1.0% aronia can be used to produce high-quality Nabak Kimchi while extending its storage period.

The pine bark extract was added during the beer manufacturing process to develop a functional beer using natural plant materials. Pilsner beer was prepared by adding 0-0.125% to the wort. Immediately before fermentation, extracts were added with yeast cultured twice for 48 hr, and fermentation was carried out at 25°C for 5 d and storage was carried out at 2°C for 15 d. In the experiment, pH, reducing sugars, soluble solid contents, specific gravity, alcohol contents, chromaticity, total flavonoids, total polyphenols, DPPH, and yeast number were tested during fermentation and storage to characterize. The pH, reducing sugar, soluble solid contents, specific gravity, and alcohol contents of the six samples were not significantly different during fermentation and storage. However, yeast number, flavonoids, polyphenols, and DPPH were higher at higher pine bark extract contents. L value in chromaticity was the highest in control, and a value and b value were higher as the amount of extract added. In the sensory test, beer with 0.05% pine bark extract showed the best color, sweetness and aroma. Therefore, it was judged that it is desirable to prepare beer by adding 0.05% pine bark extract to pilsner beer.

This study examined the quality characteristics and anti-oral microbial activity of bamboo leaf jelly prepared with different 5 levels (0, 10, 20, 30, and 40%) of bamboo (Phyllostachys nigra var. henonis) leaf extract. The sugar contents of bamboo leaf jelly were increased significantly by increasing the level of bamboo leaf extract. The luminance and Hunter’s a values of the jelly samples increased with increasing bamboo leaf extract, but the 40% bamboo leaf jelly had the lowest Hunter’s b values. The hardness, adhesiveness, gumminess, and chewiness increased significantly with increasing bamboo leaf extract. Among the mechanical properties, only the flavor of the jelly with 30 and 40% bamboo leaf extract were increased significantly. The extract of bamboo leaves had strong antimicrobial activity against S. mutans, S. sobriuns, P. gingivalis, and P. intermedia at a concentration of 40%. These results suggest that bamboo leaf extract can be useful in the production of high quality jelly.