# 잠재적 식혜원료로서 발아유색미의 특성

• Kim, Suk-Shin (Department of Food Science and Nutrition, The Catholic University of Korea) ;
• Kim, Sang-Yong (R&D Center, Tong Yang Confectionery Co.) ;
• Lee, Won-Jong (Department of Food Science, Kang Nung National University)
• 김석신 (가톨릭대학교 식품영양학과) ;
• 김상용 (동양제과(주) 기술개발연구소) ;
• 이원종 (강릉대학교 식품과학과)
• Published : 1998.10.01

#### Abstract

This work was to study the possibility of using germinated colored rice as a raw material for sikhe. Colored rice was soaked in water at $15^{\circ}C$ for 2 days and then germinated at 15, 20, 25 and $30^{\circ}C$ for upto 10 days. The higher the germination temperature, the higher the germination speed, the rate of increase in ${\alpha}-amylase$ activity, and the rate of increase in extract and its sugar content. The viscosity of extract rapidly decreased first and then slightly increased during germination. The germination speed of colored rice was lower than that of brown rice at $25^{\circ}C$. The germinated colored rice can be used for sikhe not as a saccharifying agent but as a substitute for white rice for the nutritional purpose.