JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
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Volume 107, Issue 5
Displaying 1-10 of 10 articles from this issue
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  • Physiological functions of a sweetpotato shochu distilled residue beverage with rice koji added
    Koji IKEDA, Takayuki NAKANO, Makoto FUJII, De-Xing HOU, Makoto YOSHIMO ...
    2012 Volume 107 Issue 5 Pages 355-361
    Published: 2012
    Released on J-STAGE: December 12, 2017
    DOIhttps://doi.org/10.6013/jbrewsocjapan.107.355
    JOURNAL FREE ACCESS
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    A new fermented beverage (new beverage) was made by adding rice-koji to the distilled residue from sweetpotato shochu manufacturing. This was done so that its taste and flavor and also its physiological functions could be improved. Chemical analysis revealed the new beverage contained 1% each of amino acids and organic acids as well as some vitamins. Polyphenol compounds in the beverage were also measured as high as 0.1% in content, which are most likely mainly derived from sweetpotato as a major material of shochu making. Animal tests with rats demonstrated a strong reduction effect of the beverage on neutral lipid and the total cholesterol concentrations in serum. Furthermore, the ingestion of the beverage extract powder was observed to maintain its HDL ratio but reduce its LDL concentration significantly. The experimental rats showed that the beverage also exerted an inhibitory effect on hyperglycemia.
    It was therefore found that the new beverage, even with small amounts of dietary fiber, has a physiological function to improve the lipid metabolism, and many desirable preventive properties for lifestyle-related diseases.
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