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특수미 품종에 따른 식혜의 이화학적 특성

Physicochemical Characteristics of Sikhye (Korean Traditional Rice Beverage) with Specialty Rice Varieties

  • 김기종 (농촌진흥청 국립식량과학원) ;
  • 우관식 (농촌진흥청 국립식량과학원) ;
  • 이진석 (농촌진흥청 국립식량과학원) ;
  • 천아름 (농촌진흥청 국립식량과학원) ;
  • 최윤희 (농촌진흥청 국립농업과학원) ;
  • 송진 (농촌진흥청 국립농업과학원) ;
  • 서세정 (농촌진흥청 바이오에너지작물센터) ;
  • 김선림 (농촌진흥청 국립식량과학원) ;
  • 정헌상 (충북대학교 식품공학과)
  • Kim, Kee-Jong (National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan-Sik (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jin-Seok (National Institute of Crop Science, Rural Development Administration) ;
  • Chun, A-Reum (National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Yoon-Hee (National Institute of Agricultural Science, Rural Development Administration) ;
  • Song, Jin (National Institute of Agricultural Science, Rural Development Administration) ;
  • Suh, Sae-Jung (Bioenergy Crop Research Center, Rural Development Administration) ;
  • Kim, Sun-Lim (National Institute of Crop Science, Rural Development Administration) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • 발행 : 2008.11.28

초록

품종에 따른 식혜의 제조 적성을 평가하기 위하여 일품, 설갱, 백진주, 백진주1호 및 동진찰벼 쌀의 품종별 도정특성, 품위특성 및 이화학적 특성 등의 원료특성과 제조된 식혜의 이화학적 및 관능적 특성을 측정한 결과 제현율, 현백율 및 도정율은 일품이 가장 높은 것으로 나타났으며, 천립중은 동진찰이 가장 무겁고 설갱이 가장 가벼운 것으로 나타났다. 알칼리붕괴도는 찹쌀보다 반찰이나 멥쌀이 높게 나타났으며, 단백질함량은 각각 5.4, 7.3, 6.2, 6.8 및 5.9%로 나타났다. 아밀로스 함량은 멥쌀인 일품과 설갱은 18.9 및 19.3%로 나타났으며, 반찰계열인 백진주와 백진주1호는 9.1 및 11.5%로 나타났고 찹쌀인 동진찰은 검출되지 않는 것으로 나타났다. 제조된 식혜의 당화 완료 후 당도는 백진주가 $10.00^{\circ}Bx$로 가장 높게 나타났고 탁도를 측정한 결과 동진찰이 가장 맑은 것으로 나타났고 pH는 일품 식혜가 5.52로 낮게 나타났다. 식혜의 색도를 측정한 결과 L-value는 동진찰에서 24.91로 가장 낮은 수치를 보였고 일품으로 제조한 식혜가 44.62로 가장 백색을 많이 띠는 것으로 나타났다. a-value는 동진찰에서 -0.70로 가장 높은 수치를 보였고 b-value는 백진주1호, 백진주, 일품, 설갱, 동진찰 순으로 높은 수치를 보이는 것으로 나타났다. 식혜의 maltose의 함량은 백진주(6.269 g/100 mL) 및 백진주1호(6.589 g/100 mL)가 높은 함량을 보이는 것으로 나타났다. 상대비교법으로 관능검사를 실시한 결과 전체적인 기호도는 설갱이 동진찰과 유사한 것으로 나타났으며, 색은 전체적으로 흰색을 많이 띠어 선호도가 떨어지는 것으로 나타났으며, 색과 맛은 유의적인 차이가 없는 것으로 나타났다.

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  7. Quality Characteristics of Sikhye added with Mulberry (Morus alba L.) Fruit Concentrate vol.26, pp.1, 2016, https://doi.org/10.17495/easdl.2016.2.26.1.44
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  9. Quality Characteristics of Sikhye made with Berries vol.25, pp.6, 2015, https://doi.org/10.17495/easdl.2015.12.25.6.1007
  10. Quality Characteristics of Sikhye Prepared with Puffed Rice Powder during Saccharification vol.44, pp.5, 2012, https://doi.org/10.9721/KJFST.2012.44.5.553
  11. The Quality Characteristics of Jeung-pyun Using High Yielding Type Rice and Processing Type Rice vol.24, pp.2, 2013, https://doi.org/10.7856/kjcls.2013.24.2.221