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The Quality Characteristics of Rice Mash by Mixing Ratios of Rice and Rice Koji

쌀과 미입국의 배합비율에 따른 쌀 당화액의 품질특성

  • Kim, Jin-Sook (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Lee, Ji-Hyun (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Chang, Young-Eun (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Gi-Chang (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Kyung-Mi (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration)
  • 김진숙 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 이지현 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 장영은 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김기창 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김경미 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2013.10.07
  • Accepted : 2013.12.06
  • Published : 2013.12.31

Abstract

The effects of Aspergillus oryzae rice koji (AO) and Asp. kawachii rice koji (AK) as enzyme preparations, on the quality characteristics of rice mash were invested in this study. The amount of AORM (Asp. oryzae rice mash) and AKRM (Asp. kawachii rice mash) were 50, 100, 200% (w/w) based on 100 g of rice. Firstly, in the titer measurement result on the ${\alpha}$-amylase and glucoamylase activities of AO and AK. On the other hand, the acid protease activity has values of 31.56 unit for AO and 849.17 unit for AK. The sugar solid of the AORM and AKRM groups significantly increased as the rice koji ratio on rice was higher, which were shown with values as high as 17.63~20.53 and 17.51~19.28, respectively. Glucose and maltose were detected for free sugar of AORM. Only glucose was found in AKRM. Citric acid, malic acid, and lactic acid were detected as the organic acid of KORM; oxalic acid, citric acid, and succinic acid were detected for AKRM, and the content increased as the rice koji ratio on rice increased (P<0.05). From the above result, rice koji with useful mold is expected to be used broadly in foods by looking at the fact that it has starch degradation ability and organic acid producibility.

Keywords

Acknowledgement

Supported by : 국립농업과학원

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