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Fermentation Characteristics of Takju Prepared with Old Rice  

Park, Jin-Ho (Department of Fermentation Biotechnology, Kyungpook National University)
Bae, Sang-Myeon (Bae Sang Myeon Brewery Institute Co., Ltd)
Yook, Cheol (Department of Food Science and Technology, Youngdong University)
Kim, Jae-Sik (Department of Fermentation Biotechnology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.4, 2004 , pp. 609-615 More about this Journal
Abstract
Old rice showed higher initial pasting and peak viscosity temperatures than new rice. Reducing sugar contents of rice harvested in 1998 were lowest 24hr after digestion with saccharification enzyme, but similar after 36hr, among rice samples tested. Fermentation characteristics and preference of Takju made by fermenting raw rice harvested from 1998 to 2001 far 7 days were investigated. Alcohol contents during Takju brewing rapidly increased for 5 days to 17.3-18.1%, and were 17.5-18.2% on day 7, with those of Takju brewed with rice harvested in 1998 being highest in both cases. Sensory evaluation results showed Takju fermented with rice harvested in 2000 had highest sweetness, preference, and sourness, and that fermented with rice harvested in 1999 had highest sourness, but no voluntariness was shown between each other (meaning not clear). Moisture contents and gelatinization characteristics of old and new rice were slightly different, although factors adversely affecting Takju such as flavor of old rice did not appear in sensory evaluation probably because old rice was stored in rice bran farm for long times and used after milling. Results reveal surplus old rice could be utilized for Takju brewing.
Keywords
Takju; rice; old rice; fermentation; amylograph;
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