The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Comparison of the Quality Characteristics of Commercial Barley Malts in Korea

국내 시판 엿기름의 품질 특성 분석

  • 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, Hye Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, In-Duck (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) ;
  • Cho, Dong Hwa (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Sea-Kwan (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Han, Sang Ik (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan Sik (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)
  • 이석기 (국립식량과학원 중부작물부 수확후이용과) ;
  • 박혜영 (국립식량과학원 중부작물부 수확후이용과) ;
  • 최혜선 (국립식량과학원 중부작물부 수확후이용과) ;
  • 최인덕 (국립식량과학원 중부작물부 수확후이용과) ;
  • 박지영 (국립식량과학원 중부작물부 수확후이용과) ;
  • 조동화 (국립식량과학원 중부작물부 수확후이용과) ;
  • 오세관 (국립식량과학원 중부작물부 수확후이용과) ;
  • 한상익 (국립식량과학원 중부작물부 수확후이용과) ;
  • 우관식 (국립식량과학원 중부작물부 수확후이용과) ;
  • 김현주 (국립식량과학원 중부작물부 수확후이용과)
  • Received : 2018.08.01
  • Accepted : 2018.08.31
  • Published : 2018.10.30
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Abstract

As basic research for optimal barley cultivars selection and technical development for quality maintenance, a total of 21 commercial malt products (for making 'Sikhye', a traditional Korean sweet drink) were collected from the Korean market. And then we analyzed the component of the barley malt products as well as conducted comparative analysis on enzyme activity and quality characteristics of the commercial barley malt products. Of the 21 barley malt products, 12 were made from 100 % barley. The result of analyzing general components of barley malts turned out different level of components; moisture 4.91~11.99%, lipid 1.71~2.48%, protein 7.80~11.97%, carbohydrate 73.64~82.24%, total starch 5.50~8.22%, reducing sugar 3.64~14.44%. As a result of measuring enzyme activity of barley malts, there was a wide range of activity difference by the product; diastatic power $36.80{\sim}94.30^{\circ}$, ${\alpha}$-amylase activity 18.17~186.50 unit/g, ${\beta}$-amylase activity 6.53~25.05 unit/g. The results of this study would be used as basic data for optimal cultivars selection to produce barley malts and technical development for quality maintenance.

Keywords

References

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