• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.18-18
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• 2022

Barley has been used for the production of malt in the brewing industry. Malting is the process of preparing barley through partial germination. Malt extract is the most important quality parameter for malt quality. The grain and malt quality parameters of ten Korean malting barley varieties were studied. Malts was prepared using Phoeix automated micro malting system(Phoenix Bio, Australia). Quality analysis of Barley and malt was determined according to European brewery convention(EBC, 1998) and American society of brewing chemists(ASBC, 1997) method. And the hordeins of barley and malt were extracted with 50% isopropyl alcohol(IPA, 2-propanol) of 1% dithiothreitol(DTT). The analysis of hordeins was carried out by ultra-performance liquid chromatography(UPLC). The mean values of 1000-grains weight, assortment rate, protein content, starch content, beta-glucan content, husk rate, germination energy, germination capacity and water sensitivity of grain were 45.8g, 86.8%, 11.9%, 58.0%, 3.8%, 14.0%, 96.2%, 97.2%, 10.0%, respectively. The mean values of protein content, friability, diastatic power, extract, soluble protein, Kolbach index, beta-glucan of malt and wort were 11.3%, 87.6%, 201WK(Windish Kolbach), 79.3%, 4.6%, 41%, 85mg/L, respectively. UPLC analysis of grain and malt hordeins revealed that the amount of hordeins significantly degraded during malting. Also, we could successfully be used to compare hordein polypeptide patterns with malt quality.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1618-1618
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• 2001

Predicting quality traits using near infrared (NIR) spectroscopy on whole grain samples has gained wide acceptance as a non-destructive, rapid and cost effective technique. Barley breeding programs throughout southern Australia currently use this technology as a tool for selecting malting quality lines. For the past 3 years whole grain barley calibrations have been developed at VIDA to predict malting quality traits in the early generation selections of the breeding program. More recently calibrations for whole grain malt have been developed and introduced to aid in selecting malted samples at the mid-generation stage for more complex malting quality traits. Using the same population set, barley and malt calibrations were developed to predict hot water extracts (EBC and IoB), diastatic power, free $\alpha$-amino nitrogen, soluble protein, wort $\beta$-glucan and $\beta$-glucanase. The correlation coefficients between NIR predicted values and laboratory methods for malt were all highly significant ($R^2$ > 0.84), whereas the correlation coefficients for the barley calibrations were lower ($R^2$ > 0.57) but still significant. The magnitude of the error in predicting hot water extract, diastatic power and wort $\beta$-glucan using whole grain malt was reduced by 50% when compared with predicting the same trait using whole grain barley. This can be explained by the complex nature of attempting to develop calibrations on whole grain barley utilizing malt data. During malting, the composition of barley is modified by the action of enzymes throughout the steeping and germination stages and by heating during the kilning stage. Predicting malting quality on whole grain malt is a more reliable alternative to predicting whole grain barley, although there is the added expense of micro-malting the samples. The ability to apply barley and malt calibrations to different generations is an advantage to a barley breeding program that requires thousands of samples to be assessed each year.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.172-177
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• 1994

This study was conducted to evaluate malt quality characteristics of barley cultivars(2- and 6-rowed barley) grown in Korea. Changes in ${\beta}-glucan$ content during malting process were also investigated. Two-rowed varieties of barley exhibited considerably higher values in test weight(TW), 1,000 kernel weight (1,000 KW), and % plumpness than six-rowed barley varieties, which obviously influenced the level of malt extract. Six-rowed barley samples had slightly higher levels of ${\beta}-glucan$ content than two-rowed ones. There were varietal differences in malt quality characteristics and degree of malt modification. During malting process, ${\beta}-glucan$ content was significantly reduced and the rate of the ${\beta}-glucan$ degradation was dependent on the variety. Total ${\beta}-glucan$ content present in raw barley tended to affect wort viscosity. A high correlationship was observed between ${\beta}-glucan$ content in malt and wort viscosity, suggesting that malt ${\beta}-glucan$ content was highly associated with malt quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.417-421
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• 1997

Quality of Sikhe, the Korean conventional rice beverage depended on the characteristics of saccharifying activities of various amylases, intrinsic flavour, budding rate and so on. To improve the quality of Sikhe, characteristics of malt produced with wheat, covered barley and naked barley were evaluated. The germination rate of wheat was 82%, but those of naked and covered barley were 69% and 56% for 6 days, respectively. Malt prepared from germinated grains with 1.5~2.0 times length of buds had the highest saccharifying power. when the extraction of enzyme and reducing sugar was carried out at 5$0^{\circ}C$ for 4 hr, saccarifying power and reducing sugar contents were the highest. Malt of wheat had the highest saccharifying power. Malt of naked barley had higher saccharifying power than that of covered barley. The amylase types of wheat, covered barley and naked barley were similar to $\beta$-amylase.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.67-73
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• 1999

In order to increase the enzymatic activity of malt used as a source of traditional processing foods, the enzymatic activities of various barley were examined and the effects of ozone and light illumination treatment on the enzymatic activities of amylase, amylase, and glucanase in malt during man ufacture were also examined. Barley didn't show amylase activity prior to soaking, but the activity of barley increased quickly after soaking. Glutinous barley showed the highest amylase activity among Duru barley, Ol barley, two rowed barley and naked barley. Naked barley showed the lowest activity. The amylase activity was the highest in Duru barley and decreased in the order of in glutinous barley, naked barley and two rowed barley. It was showed that the enzymatic activity of malt was higher than that of control when malt was soaked for 24hr at the concentration of 0.3ppm of ozone. The enzymatic activity of malt treated with light illumination was higher than that of control. The bud and root of light illuminated malt was much stronger than that of control. The root of light illuminated malt was much shorter than that of control. In addition, light illuminated malt showed a little green color which matches the demand of consumer. These studies demonstrated that both ozone and light illumination treatment increased the enzymatic activity of malt to result in high quality of malt manufacture.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.9-13
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• 1991

Nochi is a kind of Korean traditional food made from glutinous rice or millet. This study attempted to examine the effects o( the various factors and to clarify the factors which affect the overall eating quality of Noch. The results were summarized as follows. 1. Starch content of waxy rice was 72.4% and IBC was 0.017%. 2. $\alpha$-amylase and $\beta$-amylase activity of malt were 40.13 and 8.94 units respectively. 3. Waxy rice soaked for 3 hours was ground to flour then sifted 20 mesh sieve. The mixture of waxy rice and malt was steamed for 20 minutes. 4. In sensory evaluation on varying the amount of malt and incubation time, the most favorite tendancy of the overall eating quality was at the level of 8hours incubation made by 5% addition of malt. 5. Total sugar contents, reducing sugar contents and the intensities of iodine stain at the incubation temperature of $60^{\circ}C$ were significantly different from those at $50^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.9 no.1
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• pp.45-51
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• 1996

Korean traditional Sikhye is made from rice and malt, and It's main product Is maltose. However commercial Sikhye differs from traditional Sikhye because it's main component is sucrose. Sikhye industry faces many problems such as contamination of malt with microorganisms, low amylase activity of malt and technical difficulties. There is no commercial Sikhye which is only using rice and malt by these reasons. To produce the traditional Sikhye free from these problems, it is necessary to restrict the microorganisms of malt and to standardize the amylase activity of malt. In addition, the Introduction of effective control and sanitaric process is required. In Sikhye production. if $\beta$-amylase and isoamylase or pullulanase were added, starch could be saccharified 100% as maltose. Accordingly, this method brings us the low cost of Sikhye.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.521-529
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• 2011

This study evaluated the effects of different levels of malt extract on the hardness, moisture, water soluble starch (WSS) contents, and in vitro starch digestibility (IVSD) of Jeungpyun during storage at room temperature ($25{\pm}1^{\circ}C$) and refrigeration temperature ($4{\pm}1^{\circ}C$). Resistant starch (RS) and soluble starch (non-RS) contents were also evaluated. During storage at both temperatures, hardness increased in Jeungpyuns with the malt extract-added Jeungpyun groups (malt-added Jeungpyuns) exhibiting lower hardness than the control. The rate of retrogradation was faster upon storage at refrigeration temperature. Moisture and WSS contents as well as IVSD of Jeungpyuns decreased, whereas these levels were higher in malt-added Jeungpyuns compared to control. Storage increased RS contents in Jeungpyuns stored for up to 4 days, particularly at $4^{\circ}C$, whereas there was a decrease in RS content after 7 days of storage. However, RS content was lower in malt-added Jeungpyuns compared to control. Soluble starch (SS) contents of Jeungpyuns decreased. However, SS content was higher in malt-added Jeungpyuns than that of control. The reduced hardness and RS content as well as the rate of increase in other parameters of malt-added Jeungpyuns were dependent on the concentration of malt extract. These results reveal that addition of malt extract delayed retrogradation of Jeungpyun, whereas retrogradation possibly increased the content of RS during storage at both temperatures, however, that of RS decreased with increasing level of malt extract, suggesting that the level of malt extract as well as the storage conditions are important for obtaining acceptable texture and retaining the RS content of Jeungpyun, which is known to possess physiological activity.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1421-1426
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• 1999

Sixteen domestic barley varieties and subsequently produced malts were evaluated for quality characteristics. Diastatic power(DP), complementary actions of amylases in malt, had a wide $variation(139{\sim}220^{\circ}L)$ among the barley varieties. Some 6-row barley varieties demonstrated significantly high DP values. ${\beta}-\;and\;{\alpha}-amylase$ activities in malts were also significantly influenced by barley varieties. Diastatic power was highly correlated with ${\beta}-amylase$ activity, indicating that the ${\beta}-amylase$ activity was a predominant factor determining saccharifying action in malt. Amylograph was used to indirectly estimate starch-degrading enzymatic activity, and the reduction in amylograph viscosity was associated with ${\alpha}-amylase$ activity. Barley quality factors in relation to enzymatic activity of malt were analyzed, and the barley variety with lower kernel weight and less plumper kernels tended to produce higher starch-degrading enzyme activity. Potential diastatic power, an estimate of bound ${\beta}-amylase$ in raw barley, was associated with diastatic power in the final malt. Potential diastatic power turned out to be an important factor for predicting good malting barley.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.770-778
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• 2010

Bamboo leaf powder was added to Jeolpyun to increase the neutraceutical effects and storage period. The bamboo leaf powder was added to rice flour at ratios of 0, 4, 6, 8, and 10% (w/w), and they were treated with aqueous malt extract to extend storage. The Jeolpyun was stored at $20^{\circ}C$ for 72 hr, and the physical and sensory characteristics were evaluated. As a result, the crude fat, crude protein, moisture, crude ash and total dietary fiber contents in bamboo leaf powder were 4.36, 11.29, 3.37, 7.33, and 65.57%, respectively. The Hunters L, a, and b values decreased significantly as the amount of bamboo leaf powder increased; however, the a and b values increased during storage. The paste property setback values decreased with the malt extract treatment and with increasing amounts of bamboo leaf powder. In a sensory analysis, hard texture strength in the malt extract and bamboo leaf powder treatment groups was less than that in the control during storage. The Jeolpyun prepared with malt extract and no bamboo leaf powder was the most accepted by consumers. Although adding bamboo leaf powder resulted in less consumer acceptance except for the flavor attribute, adding 4% and 8% bamboo leaf powder resulted in better consumer acceptance for texture, taste, and overall acceptance than that of the control. In a microbial analysis, adding bamboo leaf powder resulted in fewer mold colonies. In conclusion, adding 4% bamboo leaf powder and malt extract to Jeolpyun improved its storage properties.