Effects of Enzyme Treatments on Quality and Yields of Barley Tea

보리의 효소처리가 보리차의 품질 및 수율에 미치는 영향

  • 김우정 (세종대학교 식품공학과) ;
  • 고환경 (세종대학교 식품공학과) ;
  • 윤석권 (동덕여자대학교 식품영양학과)
  • Published : 1989.08.01


In order to improve the quality and yields of barley tea(water extracts), enzymatic hydrolysis was carried out with using three kinds of mired enzymes of ${\alpha}-amylase,\;{\beta}-amylase$ and protease. The barley treated with enzymes were the crushed , soaked and slightly roasted(light brown) Youngsanbori(hulless) and the physical, chemical and sensory characteristics were investigated. The results showed that enzymatic hydrolysis caused a signigicant increase in solid yields (80%) of barley tea, particularly with the mixed enzyme 5,000 which has higher activity of ${\alpha}-amylase$ than the other enzymes. The intrinsic viscosity of barley tea was reduced by enzymatic hydrolysis as the value of dextrose equivalent increased The Hunter L, a, b values was lower for the enzyme treated barley tea but showed not significant difference with reaction time. The organoleptic evaluation clearly showed that both intensity and acceptability of odor and taste was markedly Increased. The roasted nutty, and sweety odor and taste were particular in increase by mixed enzyme 5,000.