The word cereal is derived from ceres, the Roman Goddess of grain. The common cereal crops are rice, wheat, corn, oats and rye. The term cereal is not limited to these but also flours, meals, breads and alimentary pastes or pasta. Cereal science is a study concerned with all technical aspects of cereal. It is the study the nature of the cereals and the changes that occurs naturally and as a result of handling and processing.

Tuesday, July 18, 2017

Cereal fermented beverages Korean yakju and takju

The ethnic Korean alcoholic beverages yakju and takju were originally made from rice but are now made by saccharifying wheat, barley, or corn with mold enzymes and fermenting the sugars to ethanol with yeasts.

In addition, broomcorn millet, foxtail millet and great millet are used for the fermentations. The lower or diluted concentration of yakju is known as takju. During yakju preparation, steamed rice is cooled and then mixed with nuruk and fermented.
Korean alcohol
Nuruk, cake made of malted and partially fermented grain, is the starter for yakju and takju. Presently, the substrate for nuruk is wheat but historically it was rice. The fermentation process is repeated by addition of rice and water to give 1st brewed liquor, 2nd brewed liquor, 3rd brewed liquor even up to a 12th brewed liquor. The liquid pressed from the fermenting mass is filtered under pressure, and is aged and bottled.

Yakju and takju are ancient beverages popular among the common people. Yakju originally was consumed by upper classes and takju, by peasants; now both are consumed by farmers and other low-income groups.
Cereal fermented beverages Korean yakju and takju
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