Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 4
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- Pages.716-721
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- 1997
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- 0367-6293(pISSN)
Characteristics of Sikhe Produced with Malt of Naked Barley, Covered Barley and Wheat
쌀보리, 겉보리 및 밀엿기름에 의한 식혜 제조시 특성
- Suh, Hyung-Joo (Department of Food and Nutrition, Junior College of Allied Health Sciences, Korea University) ;
- Chung, Soo-Hyun (Department of Food and Nutrition, Junior College of Allied Health Sciences, Korea University) ;
- Whang, Jong-Hyun (Doosan Training and Technology Center)
- Published : 1997.08.01
Abstract
In order to improve the quality of sikhe, Korean traditional sweat rice drink, wheat malt, covered barley malt and naked barley malt were used to prepare sikhe. The optimum temperature of amylase was
전통음료로서 각광을 받고 있는 식혜의 품질을 향상시키는 목적으로 식혜 제조시 가장 중요한 역할을 하는 엿기름을 밀, 쌀보리, 겉보리로 각각 소재를 달리하여 제조 후 이를 이용하여 식혜제조시의 그 특성을 비교하였다. 밀, 쌀보리와 겉보리를 이용하여 제조한 엿기름에 함유 되어있는 amylase는