Preparation and Characterization of Jochung, a Grain Syrup, with Apple

Abstract

This study was performed to investigate the effect of apple and maltitol as ingredients on the quality of Jochung, a grain syrup. Four kinds of Jochung products were prepared from steamed-rice, apple juice, heated-apple sarcocarp (at 70 o C, 60 min), and a mixture (sarcocarp : maltitol＝5:1, w/w) by saccharifying (at 55 o C, 8 hrs) with a malt (100 g/500 g rice), mixing the ingredients (steamed-rice : ingredient＝5:5, w/w), filtering, and heating the filtrate (at 95 o C, 2 hrs): product (A) with apple juice added before saccharified, product (B) with apple juice added after saccharified, product (C) with heated-apple sarcocarp added after saccharified, and product (D) with the mixture added after saccharified. The product (D) had the lowest pH value (4.60±0.01) of any other products. The contents of reducing sugar and total phenolic compound were the highest in the product (A) among all the products, which comprised 68.10±6.71% and 7.36±0.85 mg/g, respectively, resulting in good quality. The solidity and the dextrose equivalence had the highest value in the product (B) and the product (C), respectively. The malic acid content (4.10±0.02%) of the product (D) was the highest of any other organic acids identified by HPLC. Hunter L, a, and b values of the product (D) were the highest compared to other products. In sensory evaluation, the product (A) had generally higher score in all sensory attributes. It was concluded from the chemical and sensory evaluation that adding the apple juice before saccharified might be an effective method for manufacturing good quality rice-Jochung.

Quality characteristics of grain syrups containing ginger (Zingiber officinale)

“…Reducing sugar levels in the grain syrup increased significantly with the addition of ginger, excluding the 3.2% ginger-grain syrup sample. The content of reducing sugars in the grain syrup refers to the contents of glucose, fructose, and maltose, but not of sucrose, which is a non-reducing sugar (Yang & Ryu, 2010). Ginger carbohydrates consist of approximately 40-60% of starch and 2.2% (w/w) of reducing sugars (Lee et al, 2014).…”

“…In the case of 6.4% ginger-supplemented grain syrup, the TPC in the grain syrup was increased to approximately 70.4% as compared to the normal grain syrup. TPC of grain syrups was reported to be 0.5-7.3 mg GAE/g, depending on the type and amount of grains used in the manufacture of the syrup (Yang & Ryu, 2010;Lee et al, 2012;Lee, 2015; Lee & Lee, 2015). Ginger has approximately 150-200 mg GAE/g of TPC, which is approximately 200-times higher than that of normal grain syrup (Lee et al, 2014).…”

“…Another focus of grain syrup research is to impart new flavor and taste to sweeten the grain syrup by adding various subsidiary materials; however, scientific research data are currently insufficient. Grain syrups containing sweet persimmon (Bae et al, 2001), shiitake mushroom powder (Park & Na, 2005), apple (Yang & Ryu, 2010), steamed garlic powder (Kang & Shin, 2012), and Gastrodia elata liquid extract (Lee, 2015) have been reported.…”

Physicochemical and sensory quality characteristics of various rice Jochung products

“…연구하였고 (5), 고두밥 제조방법을 달리하여 제조한 조청 의 당고형분 함량, 포도당 당량 등 품질분석(6)을 실시하였 다. 또한 조청에 표고버섯 가루를 첨가함으로서 조청의 고 유 품질은 유지하면서 영양학적으로 개선된 제품을 제조하 는 기술 (7)과 단감을 이용한 조청 개발 기술(8)이 이루어졌 다.…”