맥주 보리 “호품” 선별체 크기별 파일럿 스케일 제맥 및 맥아 품질 특성 (Pilot-Scale Malting and Malt Quality of “Hopum” for Barley Brewing Classified by the Size of the Sorting Body)

서지정보

· 발행기관 : 한국산업식품공학회
· 수록지 정보 : 산업식품공학 / 26권 / 4호 / 311 ~ 316페이지
· 저자명 : 박지영, 박혜영, 김홍식, 정현정, 오세관

초록

Consumer demand for imported and craft beer is increasing. Almost all the malt used by craft beer companies is imported. This study sought to develop a malting technology to expand the use of domestic barley, the main raw material for beer, and to examine its influence on the quality of domestic malt. The Hopum cultivar of beer barley was purchased and used at the Jeollanam-do Seed Management Center. A pilot-scale malting facility built by the National Institute of Crop Science was used. One sack (40 kg) of barley was sieved through screening sieves, and the barley was classified according to size (3.1, 2.8, 2.5, 2.2, and 2.2 mm), with the size-related composition being 18.1, 48.9, 23.3, 6.4, and 1.0%, respectively. The malt yields were 89.0, 87.6, 86.6, 82.2, and 76.1%, respec tively. The coleoptiles elongation decreased as the barley size decreased. The protein content of malt tended to be high at small particle sizes of 2.2 mm. The soluble solid content of wort prepared from malt revealed good values of 17.4-17.5o Bx, except for 15.3o Bx for particles <2.2 mm in size. According to barley size in the malting process, these findings should be valuable quality indicators of malt.

영어초록

Consumer demand for imported and craft beer is increasing. Almost all the malt used by craft beer companies is imported. This study sought to develop a malting technology to expand the use of domestic barley, the main raw material for beer, and to examine its influence on the quality of domestic malt. The Hopum cultivar of beer barley was purchased and used at the Jeollanam-do Seed Management Center. A pilot-scale malting facility built by the National Institute of Crop Science was used. One sack (40 kg) of barley was sieved through screening sieves, and the barley was classified according to size (3.1, 2.8, 2.5, 2.2, and 2.2 mm), with the size-related composition being 18.1, 48.9, 23.3, 6.4, and 1.0%, respectively. The malt yields were 89.0, 87.6, 86.6, 82.2, and 76.1%, respec tively. The coleoptiles elongation decreased as the barley size decreased. The protein content of malt tended to be high at small particle sizes of 2.2 mm. The soluble solid content of wort prepared from malt revealed good values of 17.4-17.5o Bx, except for 15.3o Bx for particles <2.2 mm in size. According to barley size in the malting process, these findings should be valuable quality indicators of malt.

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