The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 6 Issue 3
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- Pages.189-198
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- 1993
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
The Effect of Medium-Cooked Rice on the Production of Korean Traditional Yakju
한국 전통 약주의 제조시 반숙미의 사용효과
Abstract
This study was carried out to investigate the effect of medium-cooked rice on brewing of yakju which was a traditional rice wine in Korea. The influences of cooking temperature of rice on hydrolysis of rice starch and rice protein were tested, and experimental brewings were done according to the traditional brewing method of Bangmunju in which some medium-cooked rice was used. The results obtained were as follows The hydrolysis of starch and protein in medium-cooked rice at 60~