Soong-Neung is a Korean traditional beverage served after meals and is made from Soong-Neung producing rice (Noo-Roon-Bap) which is cooked and toasted rice produced on the bottom of the container during the rice cooking process.
In order to study the chemical changes occurring in Soong-Neung producing rice with temperature(20∼220℃) during the cooking process, thermal analysis, total sugars, total nitrogen, reducing sugars, water soluble nitrogen, total acid, carbonyl content, phenolic compounds were determined. Thermal analysis showed that decrease of weight and endothermic reaction caused by evaporation of water in the sample appeared at 95∼130℃. The production of volatile compounds increased gradually beginning at 130℃, however, those compounds increased markedly at 160℃ and above. Maximum absorption of ultraviolet spectra of an aqueous distillate occurred at about 273mμ. Organoleptic analysis showed that an acceptable flavor was produced in the temperature range of 125∼155℃
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