Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 3
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- Pages.470-475
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- 1997
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- 0367-6293(pISSN)
Effects of Rice Varities on Saccharification in Producing Sikhe
식혜제조시 쌀 품종이 당화에 미치는 영향
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Lee, Si-Kyung
(Department of Agricultural Chemistry, Kon-Kuk University) ;
- Joo, Hyun-Kyu (Department of Agricultural Chemistry, Kon-Kuk University) ;
- Ahn, Joung-Kuk (Department of Crop Science, Kon-Kuk University)
- Published : 1997.06.01
Abstract
This study was to determine the effects of rice varities on saccharification in producing sikhe using 45 different rice varities. Using Gancheok, Sinkeumo, Seoan and Gyehwa, sikhe showed the highest sweetness determined by refractometer, however sikhe using Sangiu, Namweon and Yeongdeog showed the lowest sweetness with difference of about 19%. Sugar composition of sikhe using Gancheok, rice variety, is fructose 3.6%, glucose 9.8%, maltose 78.3% and maltotriose 8.3%, analysed by High Performance Liquid Chromatography. Six-row malt showed better saccharification power than two-row malt. And 100 mesh sieved powder of malt was better in saccharification than 20 mesh sieved powder. Optimum saccharification temperature of six-row malt was
식혜 제조시 쌀 품종에 따른 당도의 변화를 조사하기 위하여 45종의 쌀 품종을 사용하였을 때 당화 10시간 후의 당도가