Food Engineering Progress
Korean Society for Food Engineering
Article

쌀 adjunct를 첨가한 맥주의 품질 특성

현성기1, 권영안2, 이승주1,*
Sung Ki Hyeun1, Young An Kwon2, Seung Ju Lee1,*
1동국대학교 식품공학과
2우석대학교 외식산업조리학과
1Department of Food Science and Technology, Dongguk University-Seoul
2Department of Food Science and Culinary Art, WooSuk University
*Corresponding author: Seung Ju Lee, Department of Food Science and Technology, Dongguk University, Seoul, 100-715, Korea. Tel: +82-2-2260-3372; Fax: +82-2-2260-3372, E-mail: Lseungju@dongguk.edu

ⓒ Copyright 2012 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Mar 27, 2012; Revised: Apr 17, 2012; Accepted: Apr 20, 2012

Published Online: May 31, 2012

Abatract

The effects of rice adjunct on the quality attributes of beer were investigated. The results showed that the sweetness, reducing sugar content, and viscosity of beer were decreased while the pH was increased by the effect of rice content. This meant that the saccharification was not completed by the relatively reducing content of enzyme in malt, but it was recovered by the addition of α-amylase. The results showed that the additional α-amylase compensated for the reducing saccharification enzyme when the rice powder was added as adjunct. The alcohol content and the bubble stability in the beer were decreased while the bitterness and the yellowness were increased with increasing content of the rice powder. The turbidity of the beer also seemed to be increased with the rice content. Therefore, when the rice adjunct was added in beer brewing, the malt showed undesirable quality characteristics by decreasing saccharification enzyme but it could be improved by the addition of α-amylase.

Keywords: quality characteristics; beer; rice adjunct; amylase