Manufacturing of Korean Barley Malt to be Improved the Enzyme Activity Using Ultrasound or Microwave

다국어 초록 (Multilingual Abstract)

A variety of Korean barley were investigated to make malt. One of the major defects in the malt using Korean barley was small amount of enzyme activity. To improve the enzyme activity of Korean barley malt, new technologies such as ultrasound and microwave were used. The test varieties were three species such as Dahyang barley, 6-row barley, and Jinyang barley and Gwangmac barley, 2-row barley. The methods of malt production and quality test were established. Steeping time, protein and water contents, germinating power, loss, color, etc. were tested for the final selection. To apply the supplementary treatments to enhance the malting qualities, the selected variety, Dahyang, were rigorously tested with additional control, Gwangmac barley plus Jinyang. When ultrasound, an innovative technique, was employed, enzyme activity of the malt was primarily considered. As the treatment intensity and the treatment time of ultrasound increased, the enzyme activity increased. Gwangmac was pronounced in the effect of ultrasound. Microwave was also treated. The enzyme activity also increased with microwave treatment times. Therefore, when the new technology is treated in the emerging stage of manufacturing malt, the enzyme activity was largely increased.

참고문헌 (Reference)

1 감관베, "한국산 고단백질 맥주보리가 맥아 품질에 미치는 영향" 한국식품과학회 34 (34): 407-412, 2002

2 Miller, G. L., "Use of dinitrosalicylic acid for determination of reducing sugar" 31 : 426-428, 1959

3 Nikolic, S., "Ultrasound-assisted production of bioethanol by simultaneous saccharification and fermentation of corn meal" 122 : 216-222, 2010

4 Khanal, S. K., "Ultrasound enhanced glucose release from corn in ethanol plants" 98 (98): 978-985, 2007

5 Kadlec, P., "Processing of yellow pea by germination, microwave treatment and drying" 2 : 133-137, 2001

6 Kim, J. H., "Multivariate analysis for feasibility of Korean six-row barleys for beer brewing" 120 : 371-378, 2014

7 William, H., "Method 955.04, Official methods of analysis of AOAC International" Association of Official Analytical Communities 2000

8 Lee, W. J., "Malting quality characteristics of Korean and North American barley varieties" 32 (32): 203-208, 1989

9 Schwarz, P. B., "Malt quality improvement in North American six-rowed barley cultivars since 1910" 53 : 14-18, 1995

10 Mielenz, J., "Ethanol production from biomass: Technology and commercialization status" 4 (4): 324-329, 2001

11 Lee, S. J., "Development of brewing technology for specialty premium beer using domestic regional six-row barley" Ministry of Agriculture, Horticulture & Food 140-157, 2015

12 Rural Development Administration, "Description variety of major food crops"

13 Christopher, M. B., "Brewing yeast and fermentation" Hohn Wiley and Sons 2006

14 American Society of Brewing Chemists, "Barley–3 Germination, Wort–12 Free Amino Nitrogen International method, Methods of Analysis" The Society, St. Paul 1992

15 European Brewery Convention, "Analytica-EBC" Verlag Hans Carl Getranke-Fachverlag 1998

16 백은진, "Adding enzymes to improve the properties of the Korean barley Gwangmaek wort during mashing" 한국식품과학회 25 (25): 1387-1391, 2016