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KMID : 1024420190230040290
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Food Engineering Progress
2019 Volume.23 No. 4 p.290 ~ p.296
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Quality Characteristics of Rice Wort and Rice Beer by Rice Processing
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Park Ji-Young
Lee Seuk-Ki
Choi In-Duck
Choi Hye-Sun
Kim Nam-Geol
Shin Dong-Sun
Jeong Kwang-Ho
Park Chang-Hwan
Oh Sea-Kwan
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Abstract
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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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KEYWORD
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rice beer, rice, saccharification, puffed rice, , quality
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