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초록· 키워드
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Rice in Korea is a highly valuable food resource that serves both as staple food and ingredient in various processed edibles. This study was conducted to explore pre-treatment methods for rice that result in good saccharification upon production of rice beer. When rice was subjected to fine grinding, steeping, roasting, gelatinizing, or puffing prior to saccharification with malt, wort containing puffed rice had the highest soluble solid content (°Bx). Upon production of wort without the addition of any enzymes for liquefaction or saccharification, the addition of 30% rice resulted in the highest soluble solid content (°Bx). Production of beer containing 10, 20, or 30% of either roasted or puffed rice showed that wort containing 30% puffed rice had the highest soluble solid content (15.4 °Bx) with good saccharification. The resulting beer likewise exhibited higher alcohol content (5.0-5.4%) than the beer that had roasted rice added, without the turbidity and with less bitterness. Therefore, rice puffing was considered a beneficial processing method to enhance rice saccharification and to facilitate both the production of fine quality beers and rice beer containing puffed rice.
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참고문헌 (22)
참고문헌 신청
AACC / 2000 / Approved methods of the AACC / American Association of Cereal Chemists
안진옥 / 2017 / 주류 제조를 위한 효소 당화에 쌀의 전처리가 미치는 영향 / 한국미생물·생명공학회지 45(4):277~283
Boekel M. A. / 2006 / Formation of flavour compounds in the maillard reaction / Biotechnol. Adv 24:230~233
Das, A. J. / 2014 / Effect of various microbial starters for amylolytic fermentation on some quality attributes of rice beer / Int. Food Res. J 21:2443~2450
현성기 / 2012 / 쌀 Adjunct를 첨가한 맥주의 품질 특성 / 산업식품공학 16(2):139~144
안진옥 / 2017 / 주류 제조를 위한 효소 당화에 쌀의 전처리가 미치는 영향 / 한국미생물·생명공학회지 45(4):277~283
Boekel M. A. / 2006 / Formation of flavour compounds in the maillard reaction / Biotechnol. Adv 24:230~233
Das, A. J. / 2014 / Effect of various microbial starters for amylolytic fermentation on some quality attributes of rice beer / Int. Food Res. J 21:2443~2450
현성기 / 2012 / 쌀 Adjunct를 첨가한 맥주의 품질 특성 / 산업식품공학 16(2):139~144
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