The effects of ultrasound and enzyme treatments on reducing sugar production from Korean 6-row barley Dahyang during the mashing process of brewing were studied. The concentration of reducing sugar produced by the traditional method was 41.5 mg/mL. The treatment of both the ultrasound at 400 W and amyloglucosidase (0.1 U/mL) increased the reducing sugar concentration produced in the mashing process by 15% compared to the traditional method. In addition, both treatments reduced the total mashing time from 115 min to 70 min. The combination of ultrasound and amyloglucosidase treatment increased the reducing sugar production yield by 17% during mashing, in comparison with the traditional method.

• 김혜진(동국대학교 식품생명공학과) | Hye Jin Kim
• 김지현(동국대학교 식품생명공학과) | Ji Hyun Kim
• 이승주(동국대학교 식품생명공학과) | Seung Ju Lee
• 김왕준(동국대학교 식품생명공학과) | Wang June Kim
• 권영안(우석대학교 외식산업조리학과) | Young An Kwon
• 홍광원(동국대학교 식품생명공학과) | Kwang Won Hong Corresponding author