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Quality Characteristics of Malts and Sikhye Made from Barley and Wheat Varieties Grown in Korea

국내 육성 보리와 밀 품종별 엿기름 및 식혜의 품질 특성

  • Kim, Namgeol (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Seuk Ki (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Hye Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Induck (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Hyesun (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Ji Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Shin, Dong-Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Chang-Hwan (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Jeong, Kwang-Ho (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun-Joo (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 김남걸 (국립식량과학원 중부작물부 수확후이용과) ;
  • 이석기 (국립식량과학원 중부작물부 수확후이용과) ;
  • 박혜영 (국립식량과학원 중부작물부 수확후이용과) ;
  • 최인덕 (국립식량과학원 중부작물부 수확후이용과) ;
  • 최혜선 (국립식량과학원 중부작물부 수확후이용과) ;
  • 박지영 (국립식량과학원 중부작물부 수확후이용과) ;
  • 신동선 (국립식량과학원 중부작물부 수확후이용과) ;
  • 박장환 (국립식량과학원 중부작물부 수확후이용과) ;
  • 정광호 (국립식량과학원 중부작물부 수확후이용과) ;
  • 김현주 (국립식량과학원 중부작물부 수확후이용과)
  • Received : 2019.08.30
  • Accepted : 2019.09.17
  • Published : 2019.10.31

Abstract

Sikhye is a traditional rice beverage, produced from steamed rice, barley or wheat malt and water. Nine varieties of barley and seven varieties of wheat cultivars were investigated and compared quality characteristics, diastatic power, and activities of ${\alpha}$- and ${\beta}$-Amylase. For barley malt, the crude lipid and protein content of malt 1.74~2.42% and 10.71~14.36%, respectively. Also, the crude lipid and protein content for wheat malt 1.57~1.71% and 10.07~13.59%, respectively. The 'Dahyang' barley showed the highest diastatic power with $117.61^{\circ}L$, while for wheat, 'Baegjoong' produced the highest diastatic power with $85.25^{\circ}L$. The enzymatic activities, ${\alpha}$- and ${\beta}$-Amylase for barley cultivar was $110.17{\sim}214.70{\mu}nit/g$ and $869.73{\sim}1,638.43{\mu}nit/g$, respectively. Likewise, ${\alpha}$- and ${\beta}$-Amylase for wheat cultivar was $73.19{\sim}132.23{\mu}nit/g$ and $726.70{\sim}889.30{\mu}nit/g$, respectively. The highest sugar content of Sikhye from barley was $11.10^{\circ}Bx$ ('Hyeda'), while from wheat, was $10.20^{\circ}Bx$ ('Baegjoong'). Among the four free sugar components analyzed from Sikhye, maltose was the highest in all cultivars. The highest maltose content was produced in 'Dahyang' Sikhye at 6.91%. There was significant positive-correlation among the diastatic power and enzymatic activities of malt and free sugar components in Sikhye.

Keywords

barley;wheat;malt;Sikhye;quality

Acknowledgement

Supported by : 농촌진흥청

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