Table 1 Formula for the preparation of rice beer and nurungji beer

	Beer samples1)
	Control	R20	N20	R40	N40	R60	N60
	Rice powder (g)	0	74.4	0	148.8	0	223.2	0
Nurungji powder2) (g)	0	0	74.4	0	148.8	0	223.2
Malt (g)	372	297.6	297.6	223.2	223.2	148.8	148.8
Hop (g)	2	2	2	2	2	2	2
Water (mL)	1600	1600	1600	1600	1600	1600	1600

¹⁾R20; Beer with 20% substitution of malt with rice powder, R40; Beer with 40% substitution of malt with rice powder, R60; Beer with 60% substitution of malt with rice powder, N20; Beer with 20% substitution of malt with nurungji powder, N40; Beer with 40% substitution of malt with nurungji powder, N60; Beer with 60% substitution of malt with nurungji powder
²⁾Nurungji sample was prepared by heating cooked rice at 220°C for 3 min