Kang, Sun-a
(National Institute of Agricultural Sciences)
,
Kwon, Ye-seul
(National Institute of Agricultural Sciences)
,
Jeong, Seok-tae
(National Institute of Agricultural Sciences)
,
Choi, Han-seok
(National Institute of Agricultural Sciences)
,
Im, Bo-ra
(National Institute of Agricultural Sciences)
,
Yeo, Su-hwan
(National Institute of Agricultural Sciences)
,
Kang, Ji-eun
(National Institute of Agricultural Sciences)
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...
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.
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.
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문제 정의
The present study aimed to use enzymes produced by microorganisms with the addition of rice nuruk in beer production. In doing so, this research also aimed to simultaneously resolve the problem of low enzyme activities when substituting malts with rice and the problem of increasing surplus rice in Korea. Rice nuruk is widely used for fermentation and is made by cultivating and drying steamed rice with inoculated fungi for brewing [8,9].
제안 방법
This study investigated the enzymatic activity of rice nuruk, prepared by selecting strains that would be suitable as a partial substitute for malts in beer production. The characteristics of beers using rice nuruk were compared with those of malt beer.
대상 데이터
Sensory evaluation was conducted by a panel of six male researchers and ten female researchers (aged 25-50 yr) with sensory evaluator experience. The fragrance and taste of beer made with rice nuruk were given scores between 1 and 15.
This study used rice nuruk from Samkwang rice harvested in 2017 at Yeongin Agricultural Cooperative Rice Processing Complex in Asan City, Chungcheongnam-do. The nuruk was prepared using two commercial fungal strains (Aspergillus oryzae CF1003 (A.
데이터처리
All data were evaluated using a oneway analysis of variance (ANOVA) at a 5% significance level (p <0.05).
이론/모형
1 N NaOH [15]. Free amino nitrogen (FAN) was quantitated with glycine (Junsei Chemical Co., Ltd., Tokyo, Japan) using the ninhydrin method [16]. The soluble solids (Brix) were measured three times using a portable digital refractometer (PR101, ATAGO®, Tokyo, Japan) [4].
The evaluations were conducted three times. The samples provided to the panel were labeled with random numbers according to a Williams Latin Square design, with intervals of 3-5 min between each sample evaluation [18].
성능/효과
A. oryzae CF1003’s α-amylase activity is1.3times higher than malt’s (320.82 U/g, dry base), suggesting that it is capable of rapidly liquefying starch.
In this study, the volatile acid content ranged from 25.67% (w/v) (A. awamori KCCM 30790) to 35.20% (w/v) (malt), demonstrating significantly higher volatile acid levels in malt-based beer (p <0.05).
The ΔE values for comparing the chromatic difference between beer samples revealed that the color of the beers made with rice nuruk was significantly paler, and the yellowness value was lower compared to malt beer’s (p <0.05).
The total acidity was the lowest with A. oryzae CF1003 at 0.12% (w/v), but the difference from the others was not statistically significant (p <0.05).
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