In this study the effect of rice addition on the quality of beer was investigated. Pilot-scale brews were performed with addition ratios of 10, 20, 30, and 40% of brown rice (Oryza sativa L. cv. Hangaru) which were compared with 100% malt beer and commercial beers in terms of quality. Alcohol content of beer was between 3.93 to 4.40%. The total sugar content increased when the rice percent was increased. The pH range of beer were 4.32 and 4.60, which were no significant differences found among by the rate of rice added. Total acidity and amino-acidity decreased corresponding to increasing percent of rice, on the other hand, lightness of beer was increased the increase in percent of rice, while redness and yellowness of beer were decreased. The study demonstrated that the increases of rice addition in beer provided some positive effects on beer quality by decreasing bitterness where as improving beer color. Key words：rice, beer, rice rate, quality 서 론 1) 국내 주류시장은 경제발전과 함께 꾸준히 성장해왔으며, 맥주는 2014년도 국세청 기준 전체 주류 출고량의 55.1%로 가장 높은 비중을 차지하고 있다(1). 최근 수입맥주시장의 급성장으로 2014년 맥주 수입은 관세청 추산 1억 1천만불 규모로 연평균 23.2% 증가하고 있으며(2), 이러한 시장 다 변화에 따라 좀 더 다양한 제품에 대한 소비자들의 요구가 높아지고 있다(3). 벼(Rice, Orzya sativa L.)는 우리나라를 비롯한 아시아권 을 중심으로 주식으로 섭취하고 있는 대표 작물 중 하나이 다. 하지만 식생활의 서구화 등으로 인한 다양한 사회적

This study undertook to evaluate the quality characteristics of rice, to select a variety suitable for porridge. Seven varieties of rice were studied: Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi and Haiami were investigated for proximate contents and physicochemical characteristics. The moisture and crude protein contents of the rice cultivars were in the range 11.26-12.66% and 5.34-6.47%, respectively. The amylose content was the highest in the Samkwang (20.83%), and lowest in Haiami (18.32%). The water binding capacity and solubility of Samkwang and Jinsumi cultivars were greater than those of the other samples. Hardness of rice and viscosity of porridge was the least in Samkwang and Sukwang. The pH of porridge in Samkwang and Jinsumi (7.04) was higher than the other varieties (6.80-7.03). The results of this study indicate that Samkwang and Jinsumi are suitable varieties for porridge. We expect this data will be useful in the manufacturing of porridge.