Characteristics of Germinated Rice as a Potential Raw Material for Sikhe Production

식혜원료로의 활용가능성 검토를 위한 발아미의 특성 조사

  • Kim, Suk-Shin (Department of Food Science and Nutrition, The Catholic University of Korea) ;
  • Lee, Won-Jong (Department of Food Science, Kang Nung National University)
  • 김석신 (가톨릭대학교 식품영양학과) ;
  • 이원종 (강릉대학교 식품과학과)
  • Published : 1997.02.01


This study was carried out to examine the possibility of using brown rice or paddy as raw materials for sikhe. Brown rice and paddy were soaked in water at $15^{\circ}C$ for 2 days and then germinated at $15,\;20,\;25,\;30^{\circ}C$ for upto 10 days. The higher the germination temperature, the higher the germination speed, the increase of ${\alpha}-amylase$ activity, and the increase of extract amount and its sugar content. The viscosity of extract rapidly decreased first and then slightly increased during germination. The activities of ${\alpha}-amylase$ of germinated brown rice and paddy were much smaller than those of germinated barley; however, the extract amount and its sugar content of germinated brown rice and paddy were similar to those of germinated barley. The germinated brown rice can be used for sikhe not as a saccharifying agent but as a substitute for white rice.