Effect of Milling Degree on the Physicochemical and Sensory Quality of Sogokju

• Published in: Han'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 41; no. 1
• Main Authors: Chun, A.R., National Institute of Crop Science, RDA, Suwon, Republic of Korea, Kim, D.J., National Institute of Crop Science, RDA, Suwon, Republic of Korea, Yoon, M.R., National Institute of Crop Science, RDA, Suwon, Republic of Korea, Oh, S.K., National Institute of Crop Science, RDA, Suwon, Republic of Korea, Choi, I.S., National Institute of Crop Science, RDA, Suwon, Republic of Korea, Hong, H.C., National Institute of Crop Science, RDA, Suwon, Republic of Korea, Kim, Y.G., National Institute of Crop Science, RDA, Suwon, Republic of Korea
• Format: Journal Article
• Language: Korean
• Published: 01.01.2012
• Subjects: AMILOPECTINA; AMYLOPECTIN; AMYLOPECTINE; glutinous rice; milling degree; Sogokju
• ISSN: 1226-3311
• DOI: 10.3746/jkfn.2012.41.1.136

Sogokju, a Korean glutinous rice wine and one of the oldest Korean traditional wines, is famous for its unique taste acquired from a 100-day incomplete fermentation process. This study investigated the effects of the degree of rice milling on the physicochemical and sensory characteristics of Sogokju. It evaluated the physicochemical characteristics, pasting and color properties, and structural properties of starch using four different degrees of milled rice (Oryza sativa L.) cultivar Dongjinchalbyeo. Samples of brown rice with milling yields of 92%, 84%, 76%, and 68% were produced using both abrasive and friction whiteners. This study showed that the protein, lipid, and ash content of milled rice decreased as the degree of milling increased. The lower hardness of the kernel below milling yield 92% suggested that milling may be related to the lower protein content of the kernel. The pasting curve showed a significant increase in viscosity properties as the degree of milling increased. This is due to the decrease in protein and lipid content, the increase in starch content, and the difference in amylopectin chain-length distribution. Further milling of white rice, based on 92% milling yield, had an effect on the amylopectin chain-length distribution due to the degree of polymerization (DPn) of 37~60. The long chain of amylopectin also contributed to the viscosity. The increase in the degree of milling decreased the glucose and total sugar content of Sogokju. However, it increased the total acidity of Sogokju. Moreover, the lightness of Sogokju decreased while its yellowness increased. These results indicate that the degree of milling can alter the taste and color of Sogokju. The sensory evaluation showed that the increase in the degree of milling decreased consumer preference for Sogokju. The sensory score for Sogokju was positively correlated with its brix degree, glucose content, pH, and protein content of raw rice.