Evaluation of quality characteristics of beer by addition of rice rate

Lee, Seuk Ki; Park, Jiyoung; Park, Hye-Young; Choi, Hye Sun; Cho, Donghwa; Oh, Sea-Kwan; Kim, Hyun‐Joo

doi:10.11002/kjfp.2017.24.6.758

Cited by 9 publications

(3 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The amino acid (glycine) content ranged from 7.90 g/100 mL (A. oryzae CF1003) to 8.97 g/100 mL (A. awamori KCCM 30790). The protein content of malts should be relatively low and homogeneous because the polymer protein has a high viscosity, which enhances the beer's texture and taste [2]. However, if the protein content is extremely low, the surface tension of beer foam cannot be maintained, and the foam would not last [1,3].…”

Section: Physicochemical Characteristics Of the Beermentioning

confidence: 99%

“…The drink is a representative product based on a two-step fermentation process that involves the preparation of a saccharified solution using malts, hops, and water before fermenting the solution using yeast [1]. Koreans showed a significant amount of beer consumption; according to the National Tax Service statistics, the size of the domestic Korean beer market accounted for 51.4% of the total shipped volume of liquor in 2017 [2], representing the highest percentage of all shipped liquors.…”

Section: Introductionmentioning

confidence: 99%

“…Malt, the main ingredient of beers, contains starch-hydrolyzing enzymes, thereby facilitating beer production through natural enzyme activities [4]. Rice is often used as a substitute for starch because of its soft texture and dry taste [2]. However, substituting starch with rice as a supplementary ingredient introduces several hurdles in the saccharification and filtration processes because rice lacks the starch-hydrolyzing enzymes that come from malts.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical characteristics of beer with rice nuruk

Sun-a

Ye-seul

Jeong

et al. 2020

JABC

View full text Add to dashboard Cite

Beer production with rice or other malt substitutes suffers from a lack of suitable enzymes for saccharification. For this reason, rice nuruk (fermentation starter) was tested as a starch replacement for malt in the saccharification process of beer production. The results of this study show that the enzyme activities of rice nuruk made with brewing fungi were higher than those of malt. Saccharification and glucoamylase activities were high in Aspergillus awamori KCCM 30790 and α-amylase activity was high in Aspergillus oryzae CF1003. Overall, malt beer had significantly higher alcohol, pH, total acid, volatile acids, amino acids, free amino nitrogen, bitterness unit and ΔE than rice nuruk beer. Where as Aspergillus awamori KCCM 30790 beer had significantly higher soluble solids, reducing sugar than malt beer. According to a sensory evaluation, malt beer was better color, flavor and Aspergillus oryzae CF1003 beer was better taste, texture, overall acceptability than other beer. Therefore Aspergillus awamori KCCM 30790 beer was suitable considering enzyme activities (saccharification, glucoalmylase) and physicochemical characteristics (soluble solids, reducing sugar). And then Aspergillus oryzae CF1003 beer was suitable considering sensory evaluation (taste, texture, overall acceptability). Therefore rice nuruk like Aspergillus awamori KCCM 30790 and Aspergillus oryzae CF1003 were suitable as a substitute material that can replace for malt in beer proceccing.

show abstract

Section: Physicochemical Characteristics Of the Beermentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical characteristics of beer with rice nuruk

Sun-a

Ye-seul

Jeong

et al. 2020

JABC

View full text Add to dashboard Cite

show abstract

Fermentation and quality characteristics of ALE beer with the addition of Muscat Bailey A grape

Lee,

Choi,

Choi

et al. 2024

Food Sci. Preserv.

View full text Add to dashboard Cite

This study investigated the fermentation characteristics and quality attributes of ale beer brewed with MBA grapes to enhance the diversity of Korean domestic ale beers. The grapes were added to the wort in two forms: must and juice, at ratios of 10% and 20%. The results showed that while ale beer with 20% grape addition began fermentation a day later, all samples completed fermentation well on the sixth day. Increasing MBA grape content lowered the pH and increased total acidity and malic acid content without significantly affecting the sour taste. Higher grape addition also decreased the beer’s IBU and bitterness scores in sensory evaluation. The addition of must addition enhanced redness due to anthocyanins, significantly increasing color intensity and EBC value of ale beer. Ale beer with the addition of must exhibited higher antioxidant capacities in total phenolic compound content, DPPH radical scavenging, and FRAP activities compared to that with the addition of juice. Sensory evaluation indicated that ale beer with 20% juice addition was preferred for its color, aroma, sweetness, body, and overall preference. The addition of MBA must improved antioxidant capacity, but ale beer with 20% juice had superior sensory qualities.

show abstract

Comparison of quality characteristics of commercially available ale-type and lager-type beers

Choi¹,

Kwon²,

Jeong³

et al. 2022

Korean J. Food Preserv.

View full text Add to dashboard Cite

We analyzed the physicochemical properties of commercially available top-fermented beer (ale) and bottom-fermented beer (lager) marketed in Korea to compare the quality characteristics. The following characteristics of beer were analyzed for their soluble solid content, pH, total acid content, alcohol content, volatile acid content, reducing sugar content, amino acidity, and color. As results, the pH ranged from 4.01 to 4.77, 0.10-0.23 (%) for total acid and 0.25-1.47 (mL/10 mL) for amino acidity. The alcohol content was in the range of 3.10-5.70 (%) for ale and 3.80-5.20 (%) for lager. The volatile acid content was in the range of 28.67-97.93 (mg/L) for ale and 32.80-78.87 (mg/L) for lager. Regarding the color, the EBC value of the ale beers was in the 4.78-93.98 range, and that of lager beers were in the 5.48-11.98 range. Comparison of the quality characteristics of the two types of beer, revealed differences in pH, amino acidity, total acid content, reducing sugar content, and color. In particular, total acid content (t=−3.782, p⟨0.05), reducing sugar content (t=−11.744, p⟨0.05), and color (t=−2.882, p⟨0.05) of ale beer showed significantly higher than those of lager beer.

show abstract

Evaluation of quality characteristics of beer by addition of rice rate

Cited by 9 publications

References 12 publications

Physicochemical characteristics of beer with rice nuruk

Physicochemical characteristics of beer with rice nuruk

Fermentation and quality characteristics of ALE beer with the addition of Muscat Bailey A grape

Comparison of quality characteristics of commercially available ale-type and lager-type beers

Contact Info

Product

Resources

About