Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Optimization of Sikhe Processing using the Obtained Data by Biosensor

바이오센서 계측 결과를 이용한 식혜제조의 최적화

  • Kim, Hee-Kyung (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University)
  • 김희경 (서울여자대학교 식품.미생물공학과) ;
  • 노봉수 (서울여자대학교 식품.미생물공학과)
  • Published : 2002.02.01
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Abstract

This study was to determine the optimum conditions of malt extracting temperature, extracting time of malt in water, ratio of malt to water, and rice volume of malt extract water on saccharification in producing sikhe (sweet rice drink) using central composite design of response surface methodology. Glucose and maltose were analyzed by a biosensor having dual cathode system. The optimum temperatures of malt extracting for glucose and maltose were 60 and $55^{\circ}C$. The saccharification power for the two sugars was highest when malt powder soaked for 6.5 and 5.75 hour, respectively. And ratios of malt to water for optimum saccharification were 1 : 6.3 to 1 : 8.8, respectively. The optimum volumes of malt extracting to rice for the two sugars were 0.48% and 0.6%, respectively. The application of response surface methodology to sikhe processing showed a good correlation with high significance.

식혜 제조시 당화에 영향을 미치는 인자인 엿기름 추출온도와 시간, 엿기름과 물의 비율, 밥의 양을 반응표면분석법의 중심합성계획에 따라 설계하여 각각 조건들의 영향을 dual cathod system으로 구성된 바이오센서로 행하였을 때 포도당과 맥아당의 측정은 엿기름 추출온도 및 각각의 조건들은 포도당과 맥아당의 최적조건이 약간은 다른 결과를 보였는데 포도당에서는 $60^{\circ}C$, 맥아당은 $55^{\circ}C$에서 최적의 온도를 나타내었고 엿기름 추출시간은 포도당이 6시간 30분, 맥아당은 5시간 45분이었으며 물과 엿기름의 비율은 포도당과 맥아당 각각 1:6.3, 1:8.8이었고 엿기름 추출액과 고두밥의 양에서는 0.48%는 포도당, 0.6%는 맥아당이 최적조건이었다. 반응표면분석법에 의하여 유의차를 검증한 결과 그 상관관계를 비교했을 때 유의성이 높게 나타났다.

Keywords

References

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