Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 4
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- Pages.516-519
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- 1995
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- 0367-6293(pISSN)
Quality Characteristics of Korean Rice as Brewing Adjunct
한국산 쌀의 맥주 부원료로서의 특성
- Lee, Won-Jong (Department of Food Science, Kang Nung National University) ;
- Cho, Mi-Kyung (Department of Food Science, Kang Nung National University) ;
- Chung, Koo-Min (Department of Food and Nutrition, Andong National University)
- Published : 1995.08.31
Abstract
Seven Korean milled rice samples (5 Japonica, 1 Indica, 1 Commercial) were used to compare the quality of brewing adjunct with that of U.S. IR36(Indica) sample was classified as having higher amylose and protein content and lower starch content than Japonica samples. IR36 sample did not differ from Japonica samples in wort color, wort viscosity, soluble protein, percent extract and sugar composition when it was used as brewing adjunct. Korean milled rice samples did not differ from U.S. sample in soluble protein, wort pH, wort viscosity, but lower in percent extract.
국내에서 생산된 쌀 6품종의 맥주제조특성을 국내 및 미국의 맥주회사에서 사용되는 쌀과 비교해 볼 때 국내 쌀의 수분함량은