• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.425-433
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• 2019

Sikhye is a traditional rice beverage, produced from steamed rice, barley or wheat malt and water. Nine varieties of barley and seven varieties of wheat cultivars were investigated and compared quality characteristics, diastatic power, and activities of ${\alpha}$- and ${\beta}$-Amylase. For barley malt, the crude lipid and protein content of malt 1.74~2.42% and 10.71~14.36%, respectively. Also, the crude lipid and protein content for wheat malt 1.57~1.71% and 10.07~13.59%, respectively. The 'Dahyang' barley showed the highest diastatic power with $117.61^{\circ}L$, while for wheat, 'Baegjoong' produced the highest diastatic power with $85.25^{\circ}L$. The enzymatic activities, ${\alpha}$- and ${\beta}$-Amylase for barley cultivar was $110.17{\sim}214.70{\mu}nit/g$ and $869.73{\sim}1,638.43{\mu}nit/g$, respectively. Likewise, ${\alpha}$- and ${\beta}$-Amylase for wheat cultivar was $73.19{\sim}132.23{\mu}nit/g$ and $726.70{\sim}889.30{\mu}nit/g$, respectively. The highest sugar content of Sikhye from barley was $11.10^{\circ}Bx$ ('Hyeda'), while from wheat, was $10.20^{\circ}Bx$ ('Baegjoong'). Among the four free sugar components analyzed from Sikhye, maltose was the highest in all cultivars. The highest maltose content was produced in 'Dahyang' Sikhye at 6.91%. There was significant positive-correlation among the diastatic power and enzymatic activities of malt and free sugar components in Sikhye.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.407-412
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• 2002

This study was carried out to investigate the differences in malt quality between high-protein Korean malting barley and low-protein Korean malting barley. The average protein content of each area in the 1996 crops was as follows; The protein content of Doosan-29 from Jeon-Nam was 14.1% (d.b), that of Sacheon-6 from kyung-Nam was 13.4% (d.b) and that of Doosan-8 from Je-Ju was 12.8% (d.b). In the micro malting trial for high and low protein malting barley, the original protein level of the malting barley was not changed and decreased during germination days. The malt friability of high-protein malting barley was very low, but that of low-protein malting barley was high. The malt friability of high-protein malting barley was 44.5% and that of low-protein malting barley was 84.2%. In proportion to an increase of +1% (d.b) in barley protein, the fine grind extract of malt was decreased -0.86% (d.b). Economically, it was the most negative factor for high-protein Korean malting barley. The ${\beta}-glucan$ content of high-protein malting barley was higher than that of low-protein malting barley. Wort viscosity and malt color were increased and Kolbach index was decreased in high-protein malting barley. Free amino nitrogen and diastatic power for high-protein malting barley were higher than those of low-protein malting barley. They were the most positive factors for high-protein Korean malting barley.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.598-603
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• 2018

As basic research for optimal barley cultivars selection and technical development for quality maintenance, a total of 21 commercial malt products (for making 'Sikhye', a traditional Korean sweet drink) were collected from the Korean market. And then we analyzed the component of the barley malt products as well as conducted comparative analysis on enzyme activity and quality characteristics of the commercial barley malt products. Of the 21 barley malt products, 12 were made from 100 % barley. The result of analyzing general components of barley malts turned out different level of components; moisture 4.91~11.99%, lipid 1.71~2.48%, protein 7.80~11.97%, carbohydrate 73.64~82.24%, total starch 5.50~8.22%, reducing sugar 3.64~14.44%. As a result of measuring enzyme activity of barley malts, there was a wide range of activity difference by the product; diastatic power $36.80{\sim}94.30^{\circ}$, ${\alpha}$-amylase activity 18.17~186.50 unit/g, ${\beta}$-amylase activity 6.53~25.05 unit/g. The results of this study would be used as basic data for optimal cultivars selection to produce barley malts and technical development for quality maintenance.

• Applied Biological Chemistry
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• v.23 no.3
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• pp.150-156
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• 1980

Local malt barleys have been examined for the quality characteristics. Regional differences in quality characteristics of malt barley were observed in a single variety. Promising barley varieties for brewing, in terms of protein contents, germinating power and diastic power were Sacheon No. 2,6,9, Mokpo 11 and 12. Possible use of certain malt barleys is suggested and discussed.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.716-721
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• 1997

In order to improve the quality of sikhe, Korean traditional sweat rice drink, wheat malt, covered barley malt and naked barley malt were used to prepare sikhe. The optimum temperature of amylase was $60^{\circ}C$ in malt extract. After heat treatment of amylase for 2 hr at $70^{\circ}C$, residual activity of amylase was less than 20% in malt extract. Amylase activity during sikhe preparation was decreased gradually. The sikhe saccharifyed for 6 hr had $6250{\sim}25029$ units of amylase acitivity. The contents of glucose, maltose and maltotriose were increased with increasing time. Maltose content was the highest, followed by glucose and maltotriose. The pH and titrable acidity were slightly changed. The sweetness of sikhe prepared with wheat was 11.3%, and others were 11.1% and 10.4%. The sikhe prepared with naked barley was evaluated the most palatable sikhe.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.43 no.1
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• pp.19-22
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• 1998

Effects of acute anoxia on carbohydrate hydrolytic enzyme activities and free amino acid contents in malt were examined. Malts were prepared with barley grains germinated for 7 days which contained the highest levels of amylolytic and(1-3,1-4)-$\beta$-glucanase activities. $\alpha$-Amylase and $\beta$-amylase activities in malts were not significantly affected by anoxia for 5 or 10 h.(1-3,1-4)-$\beta$-Glucanase activity, however, decreased about 7 to 10% by anoxia for 5 or 10 h. Alanine and $\gamma$-aminobutyric acid content changed drastically. Alanine contents in malts increased by 2.2- and 2-fold, and $\gamma$-aminobutyric acid contents by 1.4- and 1.9-fold under anoxia for 5 and 10 h, respectively.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.360-363
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• 2008

Two barley malt samples were selected at two different stages of germination, a well-modified malt germinated for 96 hr and a poorly-modified malt for 60 hr, and were analyzed for total, insoluble, and soluble ${\beta}$-glucan contents. The total ${\beta}$-glucan content in raw barley was 3.96%, and the content was reduced during malting. The total ${\beta}$-glucan contents of the poorly- and well-modified malts were 1.02% and 0.18%, respectively. After 4 days of germination, approximately 95% of the ${\beta}$-glucan present in the barley was degraded. A significantly higher proportion of water-soluble ${\beta}$-glucan was found in the well-modified malt, suggesting that ${\beta}$-glucan solubility was dependent on cell wall modifications in the malt (${\beta}$-glucan breakdown). The proportion of water-soluble ${\beta}$-glucan was also affected by the extraction temperature. The two differently modified malts were mashed isothermally at 45, 55, 65, and 75oC for 2 hr. An increasing mashing temperature resulted in increased viscosity for the wort and the resulting beer. The viscosity of the wort from the well-modified malt was significantly low, due to its low initial malt ${\beta}$-glucan with increased solubility as well as a presumably sufficient ${\beta}$-glucanase activity during mashing.

• Applied Biological Chemistry
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• v.31 no.3
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• pp.255-260
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• 1988

The optimum conditions for lactic acid fermentation by Lactobacillus acidophilus in the media containing malt syrup, skim milk or skim milk and malt syrup were studied to develope marketable fermented beverages from barley. The optimum sugar concentration of malt syrup was $10^{\circ}$ Bx. Addition of skim milk to malt syrup enhanced bacterial growth and acid formation. The best flavor of the product was obtained from the media containing 5% skim milk and sterilized at $90^{\circ}C$ for 30 minutes. Optimum temperature and pH for the formentation were $40^{\circ}C$ and 6.0, and bacterial cells grew logarithmically upto 16 hours.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.195-200
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• 2003

Methods of adding barley malt as source of carbohydrates and enzymes in the production of kanjang in order to improve it's tastes and qualities were investigated. Soybean meju, soybean-malt meju and soybean meju cummalt was mashed with 20% salt brine in the ratio of 1:3 respectively, matured and analyzed the chemical compositions of the soy sauce mash samples for 150 days of maturing. Organoleptic evaluations for the matured soy sauce samples were done. The higher total nitrogen, TCA soluble nitrogen, O.D. at 500 nm, pure extract and lactic acid content could be observed with the soy sauce mash made of soybean-malt meju than those of contrast one from the beginning of the mashing throughout to the whole maturing period of 150 days. The higher the content of malt in the soybean-malt meju, the higher those content in the mash. But the lower content of those compositions in the soy sauce mash made of soybean meju cum malt than those in the contrast was found. The highest scores in all the sensory characteristics including 7.56 points, which were significantly different from that of contrast soy sauce at 5% level, in overall palatability were obtained by the soy sauce made of soybean-malt meju added with 30% malt in the organoleptic evaluations.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.242-254
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• 2015

Barley is a main food source, along with rice, in our dietary life that is easy to buy and process. It is required to develop a beverage base and barley syrup for desserts in order to raise utilization of barley beyond its present use in Sikhye (sweet fermented rice drink) and Jocheong (grain syrup) production. In pursuit of the goal to increase the usability of barley as an ingredient of processed food, this study examined the optimal preparation conditions of barley mash for barley syrup. In addition, the study prepared a barley syrup using saccharified barley liquid, analyzed quality characteristics, and conducted a sensory evaluation. Saccharified barley liquid(barley mash) was prepared with ratios of adding malt of unhulled barley germinated as 0 g(CON), 10 g(BM10), 20 g(BM20), and 30 g(BM30). The results of measuring pH under the varied conditions of saccharification temperatures from $50^{\circ}C$, $60^{\circ}C$, and $70^{\circ}C$, as well as time from 1 to 8 hours, treveal that the optimum condition for malt saccharification is $60^{\circ}C$ for 5 hours. By adding oligosaccharides and lemon juice to the saccharified barley liquid at the different ratios of added malt, this study measured quality characteristics(color value, viscosity, pH, sweetness) of barley syrup warmed up for 1 hour. As the result of measuring color in the barley syrup prepared by saccharified barley liquid, higher levels of added malt saw L-value decreased while a-value and b-value both increased. BMs30 showed the highest viscosity of $1,202.67{\pm}3.06$. As for pH, BMs30 was the highest at pH $3.57{\pm}0.02$. The result of the sensory evaluation of barley syrup showed the superior sensory characteristics of BMs20 in terms of color, flavor, sweetness, viscosity and overall quality.