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Estimating Barley Character for Shochu Using a Single Kernel Characterization System (SKCS)
Author(s) -
Iwami A.,
Kajiwara Y.,
Omori T.
Publication year - 2003
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2003.tb00142.x
Subject(s) - food science , mathematics , whole grains , fermentation , kernel (algebra) , alcohol content , chemistry , pure mathematics
The SKCS (Single Kernel Characterization System) is a device for measuring the physical properties of whole grain. Using the SKCS, the physical properties of barley produced in Australia in 2001 were examined in relation to their suitability for shochu production ( shochu is a Japanese clear distilled beverage with an alcohol content of ˜25%). The hardness of whole grain showed a positive correlation with pearling, but negative correlations with both broken kernel ratio and conversion power. Softer endosperms facilitated crushing and fermentation (i.e. fermentation potential). From these correlations, quality characteristics of barley for shochu could be deduced. The measurement of barley hardness with the SKCS is important in the evaluation of barley for shochu production and the hardness of the whole grain could be used as one indicator in the evaluation of barley. The procedure can be carried out locally and rapidly.