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Quality Characteristics of Rice Cultivars Suitable for Rice Beer

쌀맥주 가공에 적합한 품종선정을 위한 품질특성 평가

  • Kim, Hyun-Joo (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Ji-Young (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Seuk Ki (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Hye-Young (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Cho, Donghwa (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Hye Sun (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Sea-Kwan (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 김현주 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 박지영 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 이석기 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 조동화 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 최혜선 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 오세관 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과)
  • Received : 2017.04.18
  • Accepted : 2017.06.01
  • Published : 2017.06.30

Abstract

The purpose of this study was to evaluate the effects of rice cultivars (Hangaru, Seolgaeng, Dasan-1 and Anda) on the quality characteristics of rice beer. Hangaru and Seolgaeng which are soft rice varieties, had moisture contents that were 14.48% and 14.62% higher than those of Dasan-1 and Anda, respectively. Dasan-1 and Anda showed higher protein contents than those of the other two varieties. The amylose content of Hangaru was found to be 17.71% lower than that of the other varieties, whereas the reducing sugar content of Hangaru and Seolgaeng was higher than that of Dasan-1 and Anda. Hardness measurements for Hangaru and Seolgaeng were lower than those for Dasan-1 and Anda. Measurements of the alcohol content, pH and color of beers brewed using these rice cultivars revealed no significant difference among the cultivars. However, measurement results for bitterness showed that beers brewed with Hangaru and Seolgaeng had lower bitterness than did the beers brewed with Dasan-1 and Anda. The results of this study indicate that Hangaru and Seolgaeng can be considered as cultivars with brewing qualities suitable for rice beer.

Keywords

cultivar;rice;rice beer

Acknowledgement

Supported by : 농촌진흥청

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