Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Characteristics of Byeo-Nuruk according to the Mixing Ratio of Wheat and the Addition Rate of Moisture

밀의 배합비율과 수분첨가율에 따른 벼누룩 품질특성

  • Kim, Min-Seong (Agriculural Development Division, Yangju-city Agricultural Technology Center) ;
  • Jeon, Jin-A (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA) ;
  • Jeong, Seok-Tae (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Ji-Ho (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Han-Seok (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA) ;
  • Yeo, Soo-Hwan (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA)
  • 김민성 (양주시농업기술센터 농업진흥과) ;
  • 전진아 (국립농업과학원 발효이용과) ;
  • 정석태 (국립농업과학원 발효이용과) ;
  • 최지호 (국립농업과학원 발효이용과) ;
  • 최한석 (국립농업과학원 발효이용과) ;
  • 여수환 (국립농업과학원 발효이용과)
  • Received : 2011.10.24
  • Accepted : 2011.12.28
  • Published : 2011.12.31
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Abstract

For set up the processing method of Byeo-Nuruk, we investigated the quality characteristics of Byeo-Nuruk according to the mixture ratio of rice and wheat, as well as the addition rate of moisture. After 12 hours of incubation, the temperature of Nuruk increased dramatically and reached a maxium temperature at 36 hours. After 36 hours, the temperature decreased gradually and was maintained at about $31{\sim}38^{\circ}C$. The ranges of pH and titratable acidity of Byeo-Nuruk were 4.85 to 7.42 and 1.0 to 2.3, respectively. A higher content of wheat ratio in Byeo-Nuruk, was associated with higher enzyme activities of ${\alpha}$-amylase, glucoamylase, and acidic-protease. Further, at a 70% wheat ratio, a 25% addition rate of moisture showed the highest enzyme activity. In the mixture ratio between rice and wheat, the 50:50 and 30:70 treatments contained the highest levels of microorganisms.

Keywords

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