Quality Characteristics of Cucumber Jangachi using Sake Cake

박영란,; 박지혜,; 조정순,

doi:10.17495/easdl.2015.2.25.1.131

Cited by 2 publications

(1 citation statement)

References 7 publications

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“…1B), 전통주 주박은 다양한 생리활성을 가지고 있음이 확인되어 있다. 전 통주 주박의 식품 부재료로서의 적용성 연구로는 떡류 [3,21], 장아찌 [5,32], 쿠키 [27], 돼지고기 가공 [6,36] 등에 집중되어 있으며, 그 외 머핀 [38], 소스 [24], 약과 [1], 국수 [19], 케이크 제 조 [4] 등에도 사용되고 있다(Fig. 1C).…”

Section: 서 론unclassified

Application of the Lees of Domestic Traditional Wine and its Useful Biological Activity

김미선¹,

신우창²,

손호용³

2015

Journal of Life Science

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The lees of Korean traditional wine called as Jubak or Sul-jigemi in Korea is byproduct from alcohol fermentation industry, which is remnant of fermentation broth after filtration, centrifugation, distillation, or sedimentation during aging. Since, Korean traditional wines are produced from edible plant sources such as rice, foxtail millet, fruits and medicinal herbs with nuruk (a traditional fermentation starter and starch degrader), the Jubak from rice wine (takju), medicinal herb wine (yakju) and fruits wine are considered as safe byproduct and have various useful bioactivity. Considering the recent rapid increased production of Jubak from takju industry, and the reinforcement of dispose of Jubak as waste material in worldwide, the development of efficient reuse process for Jubak is necessary in traditional wine industry. In this review, the status of current industry, research and patent trends in relation with Jubak production, treatment, utilization and renewal was analyzed and different bioactive compounds including phenolic acids from Jubak were provided. Jubak is not any more waste material, and is the source of bioactive functional materials for food, cosmetics and medicinal industry. To develop the efficient and economic renewal technology including recovery process for bioactive substances from Jubak, systematic collaboration and research among the industry, academy and government is necessary.

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