– Production:
– Brown rice syrup is created by adding sprouted barley grains to cooked, whole brown rice in heated water.
– Enzymes from barley malt digest carbohydrates, proteins, and lipids to produce a sweet solution.
– Modern commercial preparation involves processing brown rice to remove protein, hemicellulose, and lipids.
– Enzyme isolates convert rice starch into solubilized dextrins and maltose.
– Brown rice syrup is protein, fiber, and lipid-free, consisting mainly of maltose and dextrins.
– Glycemic index:
– Brown rice syrup has a high glycemic index of 98, higher than table sugar and similar to glucose.
– Toxic impurities:
– Brown rice syrup was found to contain significant levels of arsenic in a 2012 study.
– Arsenic toxicity is attributed to the high prevalence of arsenic in rice.
– Regulators were recommended to establish legal limits for arsenic levels in food, especially in infant formulas.
– See also:
– Amazake is a Japanese drink made from fermented rice.
– Barley malt syrup is a food additive.
– Corn syrup is a syrup made from corn used as a food additive.
– Glucose syrup is made from the hydrolysis of starch.
– Yeot is a traditional Korean confectionery.
– References:
– Shaw and Sheu (1992) studied the production of high-maltose syrup and high-protein flour from rice enzymatically.
– The GI Database provides information on glycemic index.
– Holtcamp’s study in 2012 detected arsenic in organic brown rice syrup.
– The study recommended establishing legal limits for arsenic levels in food, especially in infant formulas.
Brown rice (malt) syrup, also known as rice syrup or rice malt, is a sweetener which is rich in compounds categorized as sugars and is derived by steeping cooked rice starch with saccharifying enzymes to break down the starches, followed by straining off the liquid and reducing it by evaporative heating until the desired consistency is reached. The enzymes used in the saccharification step are supplied by an addition of sprouted barley grains to the rice starch (the traditional method) or by adding bacterial- or fungal-derived purified enzyme isolates (the modern, industrialized method).
| Brown rice syrup | |
 Rice syrup | |
| Korean name | |
|---|---|
| Hangul | 물엿, 조청 |
| Hanja | |
| Revised Romanization | mullyeot / jocheong |
| McCune–Reischauer | mullyŏt / choch'ŏng |
| IPA | [mul.ljʌt̚] / [tɕo.tɕʰʌŋ] |