Bacillus polymyxa No. 26의 생전분 당화형 ${\beta}-amylase$를 이용한 떡의 노화억제효과

Effect of Retrograde Restraint of Rice Cake Using Raw Starch Saccharifying ${\beta}-amylase$ from Bacillus polymyxa No. 26

Bacillus polymyxa No. 26이 생산하는 생전분 당화형 ${\beta}-amylase$를 쌀가루 반죽시 첨가하여 $45^{\circ}C$에 5시간 둔후 증자하여 제조한 절편을 $4^{\circ}C$ 저온실에 40시간 동안 저장하면서 기계적 검사와 관능검사에 의하여 물성과 맛을 측정 하고 효소 무 첨가의 경우와 비교하여 노화억제 효과를 조사하였다. 기계적 검사시 효소 무 첨가구의 경우는 40시간까지도 굳지 않아 노화되지 않았으며, 경도, 점착성, 씹힘성에서도 큰 차이를 보였다. 관능검사시에도 경도, 촉촉함성, 단맛에 있어서 효소 첨가효과가 크게 나타났으며 떡의 제조시 효소의 이용으로 설탕첨가를 생략할 수 있고 소화성과 맛을 좋게하므로서 품질을 향상시킬 수 있었다.

To improve the quality of rice-cake(Cholpyon), raw starch saccharifying (${\beta}-amylase$ from Bacillus polymyxa No. 26 was used in process of raw rice-cake production. 30g of raw rice flour was incubated with $0{\sim}1,200$ RS units of the enzyme for 5 hr at $45^{\circ}C$, and then steamed and stored for 40 hr at $4^{\circ}C$. In instrumental analysis, control group, which was incubated without addition of (${\beta}-amylase$, was completely hardened after incubation for $12{\sim}24$ hr at $4^{\circ}C$. In contrast, enzyme-treated group was not retrograded, and showed a great differences in hardness, cohesiveness and chewiness. On the other hand, in sensory analysis, the effect of the enzyme treatment was higher values of hardness, moistness, and sweetness than these of control group. Therefore, these results clearly suggested that ${\beta}-amylase$ was fully active to degrade raw rice starch in process of rice-cake production, resulting in improvement of starch retrogradation, good digestibility, and taste.