All Issue

2017 Vol.62, Issue 2 Preview Page

Original Research Article

Quality Characteristics of Rice Cultivars Suitable for Rice Beer

쌀맥주 가공에 적합한 품종선정을 위한 품질특성 평가

Hyun-Joo Kim1*
,
Ji-Young Park1
,
Seuk Ki Lee1
,
Hye-Young Park1
,
Donghwa Cho1
,
Hye Sun Choi1
,
Sea-Kwan Oh1
김 현주1*
,
박 지영1
,
이 석기1
,
박 혜영1
,
조 동화1
,
최 혜선1
,
오 세관1
1Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration
1농촌진흥청 국립식량과학원 중부작물부 수확후이용과
* Corresponding Author
30 June 2017. pp. 113-117
PDF XML Citation
Abstract

The purpose of this study was to evaluate the effects of rice cultivars (Hangaru, Seolgaeng, Dasan-1 and Anda) on the quality characteristics of rice beer. Hangaru and Seolgaeng which are soft rice varieties, had moisture contents that were 14.48% and 14.62% higher than those of Dasan-1 and Anda, respectively. Dasan-1 and Anda showed higher protein contents than those of the other two varieties. The amylose content of Hangaru was found to be 17.71% lower than that of the other varieties, whereas the reducing sugar content of Hangaru and Seolgaeng was higher than that of Dasan-1 and Anda. Hardness measurements for Hangaru and Seolgaeng were lower than those for Dasan-1 and Anda. Measurements of the alcohol content, pH and color of beers brewed using these rice cultivars revealed no significant difference among the cultivars. However, measurement results for bitterness showed that beers brewed with Hangaru and Seolgaeng had lower bitterness than did the beers brewed with Dasan-1 and Anda. The results of this study indicate that Hangaru and Seolgaeng can be considered as cultivars with brewing qualities suitable for rice beer.

Keywords
cultivar
rice
rice beer

References
1
AACC. 2000. Approved Method of the AACC. 10th ed. Method 76-13. American Association of Cereal Chemists. St. Paul, MN, USA.
2
AOAC. 2000. Official methods of analysis. 17th ed. Method 991.43. Association of Official Analytical Communities, Washington, DC. USA.
3
Cha, Y. S., H. Y. Kim, J. R. Soh, and S. H. Oh. 2000. Changes of carnitine levels during the germination of soybean seeds. J. Korean Soc. Food Sci. Nutr. 29: 762-765.
4
Das, A. J., P. Khawas, T. Miyaji, and S. C. Deka. 2014. Effect of various microbial starters for amylolytic fermentation on some quality attributes of rice beer. Int. Food Res. J. 21: 2443-2450.
5
Hyun, S. K., Y. A. Kwon, and S. J. Lee. 2012. Quality characteristics of brewed beer with rice adjunct. Food Eng. Progress 16: 139-144.
6
Juliano B. 1985. Polysaccharide, proteins, and lipids of rice. In Rice Chemistry and Technology. The American Association of Cereal Chemists, Inc., St. Paul, MN, USA. 59-120.
7
Kim, H. R., M. J. Kim, Y. H. Yang, K. J. Lee, and M. R. Kim. 2010. Effect of grain size on the physicochemical & nutritional properties of beef porridge. Korean J. Food Culture 25: 70-75.
8
Kim, J. H., J. H. Kim, S. J. Lee, K. W. Hong, Y. A. Kwon, J. C. Park, and W. J. Kim. 2013. Characterization of fermentation kinetics of beer made of Korean 6 row-barley. Food Eng. Prog. 17: 189-197.
10.13050/foodengprog.2013.17.3.189
9
Kim, K. H., S. J. Park, J. E. Kim, H. Dong, I. S. Park, J. Lee, S. Y. Hyun, and B. S. Noh. 2013. Assessment of physicochemical characteristics among different types of pale ale beer. Korean J. Food Sci. Technol. 45: 142-147.
10.9721/KJFST.2013.45.2.142
10
KOSIS. 2015. Korean Statistical Information Service. Agricultural Statistics Info: An output tendency of crops. Available from: http://kostat.go.kr/wnsearch/search.jsp
11
Kwon, Y. A., K. G. Lee, K. W. Hong, and S. J. Lee. 2012. Improving qualities of rice beer using enzymes and amino acids. Food Eng. Prog. 16: 151-156.
12
Lee, J. Y., C. G. Mook, J. H. Park, H. K. Jang, and D. J. Goo. 1998. Optimal preparation of saccharified rice solution for Bifidobacterium fermentation. Agric. Chem. Biotechnol. 41: 527-532.
13
Mayer, H., D. Ceccaroni, O. Marconi, V. Sileoni, G. Perretti, and P. Fantozzi. 2014. Development of an all rice malt beer: A gluten free alternative. LWT-Food Sci. Technol. 67: 67-73.
14
NTS Liquors Licence Aid Center. 2010. Coursebook on the preparation of Takju and Yakju. 20-39.
15
NTS Liquors Licence Aid Center. 2013. Regulation of alcoholic beverage analysis for national tax service.
16
Oh, S. K., D. J. Kim, S. J. Ryu, A. Chun, M. R. Yoon, I. S. Choi, H. C. Hong, and Y. K. Kim. 2011. Quality characteristics of Korean traditional wine using Seolgaengbyeo for brewing rice. J. Korean Soc. Food Sci. Nutr. 40: 1189-1194.
10.3746/jkfn.2011.40.8.1189
17
Park, J. H., S. M. Bae, C. Yook, and J. S. Kim. 2004. Fermentation characteristics of Takju prepared with old rice. Korean J. Food Sci. Technol. 36: 609-615.
18
Shin, D. S., Y. J. Choi, E. Y. Sim, S. K. Oh, S. J. Kim, S. K. Lee, K. S. Woo, H. J. Kim, and H. Y. Park. 2016. Comparison of the hydration, gelatinization and saccharification properties of processing type rice for beverage development. Korean J. Food Nutr. 29: 618-627.
10.9799/ksfan.2016.29.5.618
19
Sung, S. and S. J. Lee. 2017. Physicochemical and sensory characteristics of commerical top-fermented beers. Korean J. Food Sci. Technol. 49: 35-43.
10.9721/KJFST.2017.49.1.35
Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 62
  • No :2
  • Pages :113-117
  • Received Date : 2017-04-18
  • Revised Date : 2017-05-22
  • Accepted Date : 2017-06-01
  • DOI :https://doi.org/10.7740/kjcs.2017.62.2.113
Journal Informaiton The Korean Journal of Crop Science The Korean Journal of Crop Science
Online Submission
  • NRF
  • KOFST
  • KISTI Current Status
  • KISTI Cited-by
  • crosscheck
  • orcid
  • open access
  • ccl
Journal Informaiton Journal Informaiton - close