Preparation of Sikhe with Brown Rice

현미를 이용한 식혜의 제조

  • Lee, Won-Jong (Department of Food Science, Kangnung National University) ;
  • Kim, Suk-Shin (Department of Food Science and Nutrition, The Catholic University)
  • 이원종 (강릉대학교 식품과학과) ;
  • 김석신 (가톨릭대학교 식품영양학과)
  • Published : 1998.02.01


This study was conducted to investigate the possibility of using brown rice as a raw material for preparation of sikhe. The ${\alpha}-amylase$ activity of germinated brown rice was much lower than that of germinated barley; however, the extract and its sugar content of extract prepared from germinated brown rice was similar to those of germinated barley. The extract of sikhe prepared with brown rice at $60^{\circ}C$ for 4 hr was similar to that of milled rice for 1 hr. Sikhe prepared with brown rice did not differ from sikhe prepared from milled rice in sweetness, pH and acidity. Sensory evaluation of sikhe prepared with brown rice showed increase in aroma and decrease in texture compared with sikhe prepared with milled rice.


sikhe;brown rice;germinated brown rice;milled rice