Effects of Rice Varities on Saccharification in Producing Sikhe

식혜제조시 쌀 품종이 당화에 미치는 영향

  • Lee, Si-Kyung (Department of Agricultural Chemistry, Kon-Kuk University) ;
  • Joo, Hyun-Kyu (Department of Agricultural Chemistry, Kon-Kuk University) ;
  • Ahn, Joung-Kuk (Department of Crop Science, Kon-Kuk University)
  • 이시경 (건국대학교 농과대학 농화학과) ;
  • 주현규 (건국대학교 농과대학 농화학과) ;
  • 안종국 (건국대학교 농과대학 식량자원학과)
  • Published : 1997.06.01

Abstract

This study was to determine the effects of rice varities on saccharification in producing sikhe using 45 different rice varities. Using Gancheok, Sinkeumo, Seoan and Gyehwa, sikhe showed the highest sweetness determined by refractometer, however sikhe using Sangiu, Namweon and Yeongdeog showed the lowest sweetness with difference of about 19%. Sugar composition of sikhe using Gancheok, rice variety, is fructose 3.6%, glucose 9.8%, maltose 78.3% and maltotriose 8.3%, analysed by High Performance Liquid Chromatography. Six-row malt showed better saccharification power than two-row malt. And 100 mesh sieved powder of malt was better in saccharification than 20 mesh sieved powder. Optimum saccharification temperature of six-row malt was $60^{\circ}C$.

Keywords

rice varity;sikhe;saccharification;sugar composition