• Title, Summary, Keyword: sikhe

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A Study on the Cookery of Andonng Sikhe (I) -I. A Historical Study on the Origin of the Cookery of Andong Sikhe- (안동식혜(安東食醯)의 조리법(調理法)에 관(關)한 연구(硏究) -I. 조리법(調理法)의 유래(由來)에 따른 사적(史的) 고찰(考察)-)

  • Yoon, Suk-Kyung
    • Journal of the Korean Society of Food Culture
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    • v.3 no.1
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    • pp.101-111
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    • 1988
  • This study is to examine the origin of Andong sikhe and to introduce the making process of it. The following facts are found after consulting literature and doing field-work to find out the origin of Andong sikhe. Andong sikhe is a kind of so-sikhe develolped as a sweet beverage, the making process of which is to ferment the mixture of boiled rice, radish slices, and red pepper extract with malt liquid. So-sikhe is made by fermenting with malt the mixture of boiled rice, radish slices, red pepper powder and flavorings such as a shallot, a garlic and salt, and o-sikhe is made by adding fish to the ingredients used to make so-sikhe. So-sikhe is distributed on the coastal areas of the East Sea and the inland areas adjacent to them as o-sikhe is. It is presumed that so-sikhe was introduced to Korea by the same way as o-sikhe was introduced eastward from the regions around Thailand by sea. It is also presumed that Andong sikhe has been developed into its present type after the second half of the 18th century when red pepper was introduced to Korea and then widely used.

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A Study on the Preference and Actual Condition of the Utilization of Traditional Sikhe (전통 식혜의 기호도와 이용 실태에 관한 조사)

  • Kim, Hyang-Hee;Park, Geum-Soon
    • Journal of the East Asian Society of Dietary Life
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    • v.16 no.5
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    • pp.506-514
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    • 2006
  • Sikhe a general Korean traditional drink, is a sweet drink fermented with malt powder rice(or glutinous rice). To investigate the perception and use behavior of Sikhe, 35.2% of the male and 64.8% of the female adults in Daegu and Kyungbuk area were surveyed. The methods frequency, percentage, chi-square test and one-way ANOVA were used to analyze the data. The main results were as follows : 36.1% of the participants usually preferred the traditional drinks and 94.7% of them had experienced Sikhe among the traditional drinks. Most respondents liked Sikhe owing to its good taste. In addition, the responses to 7 questions about the Sikhe were also measured on a 5-point likert scale. The statement 'Sikhe is a traditional food' and 'Sikhe is a natural food' received high positive responses and adults in their 50's had a generally better knowledge of Sikhe than the counterparts. furthermore, 54.8% sometimes purchased commercial Sikhe, but 40.7% didn't buy it at all due to bad taste. Therefore, to increase the intake of commercial Sikhe, the taste needs to be improved, and 59.8% of adults suggested that 'Add other ingredients and the taste can be improved', while 58.8% replied 'maintenance' prospects for Sikhe consumption.

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A Study on Quality Characteristics and Establishment of Fermentation Process for Traditional Kyungsando Squid sikhe (경상도 전통 마른 오징어 식해의 제법조사 및 품질특성)

  • Lee, Hee-Duck;Choi, Hee-Jin;Choi, Cheang
    • Journal of the Korean Society of Food Culture
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    • v.16 no.2
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    • pp.118-127
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    • 2001
  • The method of the squid safe made in Kyungsando was examined, and fermentation precess was established. The chemical composition and functional effects of the squid sikhe were examined. In the sensory evaluation, the squid sikhe made from Gampo accepted to be best for traditional Kyungsangdo squid sikhe and it is called standard sikhe. The Gampo sguid sikhe showed higher values in total sugar, free reducing sugar and nitrogen compound analysis compared to the orthers. The sugar of standard sikhe consisted of four kinds including glucose. The contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of amino acid in water or salt soluble protein of squid sikhe contained 17 kinds, and the contents was increased in order of glut amine acid, aspartic acid, and proline.

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Quality Characteristics of Sikhe Prepared with Astragalus membranaceus Water Extracts (황기 추출액을 첨가한 식혜의 특성)

  • Min, Sung-Hee
    • Journal of the East Asian Society of Dietary Life
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    • v.19 no.2
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    • pp.216-223
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    • 2009
  • The objective of this study was to assess the characteristics of Sikhe prepared with Astragalus membranaceus water extracts. The pH of the Sikhe increased with increasing amounts of the added extract. The L value (Lightness) decreased with increasing extract content, whereas the a and b values increased with increasing amounts of extracts. The saccharinity of the Sikhe also increased with increasing amounts of the extract. The microbial cell counts of the Sikhe samples presented no distinct differences in the early storage period, but the total microbial cell counts decreased with increasing concentrations of the extract over a longer storage period. Adding the extract did not affect the sensory characteristics of the Sikhe. Thus, according to our results, the addition of Astragalus membranaceus water extract has no impact on the sensory characteristics of Sikhe and can reduce the amount of added sugar. In addition, these results indicate Astragalus membranaceus may inhibit normal microbial growth and extend the shelf life of Sikhe.

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Saccharification and Sensory Characteristics of Shikhe made from Glutinous Rice Varieties (찹쌀 품종별 식혜의 당화 및 관능적 특성)

  • 신수영;성유미;강미영
    • Journal of the East Asian Society of Dietary Life
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    • v.11 no.1
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    • pp.11-18
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    • 2001
  • The saccharification and sensory characteristics of Sikhe, Korean traditional beverage of saccharified rice, made from thirteen glutinous rice varieties and one of non-glutinous rice named I1pum were examined. During saccharification, Shinsunchalbyeo, Whasunchalbyeo, Yukdononhrimna 1 and Hangangchalbyeo showed the highest sweetness determined by refractometer. Yukdononhrimna 1 was good for the morphology and texture of cooked rice kernel during saccharification. There was interrelationship between contents of released reducing sugar and sweetness determined by refractometer during preparation of Sikhe. The overall acceptability determined by sensory evaluation of Sikhe made from Yukdonongrimna 1, was slightly higher than that of Sikhe made from Ilpum, the non-glutionous rice variety. Yukdononhrimna 1 was considered to the most suitable varieties of Sikhe.

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Antiulcerative Effect of Sikhe on Stomach Ulcer Induced by Ethanol (식혜의 에탄올 유발 위궤양에 대한 예방 효과)

  • 박은지;김현정;김중만;전향숙
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.1
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    • pp.98-102
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    • 1997
  • The antiulcerative effect of Sikhe(Korean traditional sweet rice drink) on stomach ulcer induced by ethanol treatment was investigated. Fifty male mice were divided into 5 groups consisting of control group and 4 Sikhe groups fed 0.3% commercial Sikhe(group I), 3% commercial Sikhe(group II), 0.3% home-made Sikhe(group III) and 3% home-made Sikhe(group IV). Mice were fed experimental diet ad libitum for 45 days. Growth, stomach surface pH, gastric wall mucosa and ulcer index were examined. Feed intake and weight gain did not show significant differences among 5 groups(p>0.05). The stomach surface pH and the amount of gastric wall mucosa of Sikhe fed groups(group I~IV) were higher than those of the control group, but were not significantly different(p>0.05) . The ulcer indices of the control and Sikhe fed groups were 18.6$\pm$6.58mm and 13.7$\pm$5.87~17.8$\pm$9.10, respectively. But significant differences were not found between the control and the Sikhe fed groups(p>0.05) though mean values of Sikhe fed groups were lower than that of the control group.

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Saccharification and Sensory Characteristics of Sikhe Made of Pigmented Rice (유색미 식혜의 당화 및 관능적 특성)

  • Kim, Mee-Sook;Hahn, Tae-Ryong;Yoon, Hye-Hyun
    • Korean Journal of Food Science and Technology
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    • v.31 no.3
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    • pp.672-677
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    • 1999
  • The saccharification and sensory characteristics of Sikhe, Korean traditional beverage of saccharified rice, made of three cultivars of pigmented rice (Suwon 415, Iksan 427, Suwon 432) were examined. During saccharification, sweetness and reducing sugar of Sikhe made of pigmented rice were observed to be lower by $0.5{\sim}2%$ and by 20%, respectively, than those of Sikhe made of white rice. The changes in pH during saccharification were not much different between Sikhe made of white rice and those made of pigmented rice. For color changes, the redness (a value) of Sikhe was measured as -0.26, 10.45, 0.88 and 0.13 for those in Sikhe made of white rice, Suwon 415, Iksan 427 and Suwon 432, respectively, when rice was saccharified for 6 hours. Sensory evaluation showed that sweetness and flavor of Sikhe made of 50% or 25% pigmented rice were similar with those of Sikhe of white rice. The overall acceptability of Sikhe made of pigmented rice was slightly lower than that of Sikhe made of white rice.

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Application of Green Tea Powder for Sikhe Preparation (가루녹차를 첨가한 식혜 제조)

  • Park Shin-In
    • The Korean Journal of Food And Nutrition
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    • v.19 no.2
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    • pp.227-233
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    • 2006
  • The effects of adding green tea powder(GTP) on the quality and storage characteristics of sikhe, Korean traditional sweet rice drink, were studied, The values of sweetness and pH of the sikhe with GTP were $18.40{\sim}18.50%\;and\;5.81{\sim}5.85$, respectively. The L and a values were decreased, but the b value was highly increased when the amounts of GTP were increased. Sensory evaluation showed that color and flavor of sikhe made of GTP were the highest among the treatments. However, sweetness of sikhe with GTP was lowered as the addition of GTP was increased. Sensory attributes such as taste, tenderness, aftertaste and overall acceptability were significantly higher in sikhe perpared with 2% GTP than those of control group(p<0.05). During the storage, pH of the sikhe with GTP was not significantly changed at the nineteenth day of storage, but pH of control group was markedly decreased. The L, a and b values showed no significant changes during storage.

Preparation of Sikhe with Brown Rice (현미를 이용한 식혜의 제조)

  • Lee, Won-Jong;Kim, Suk-Shin
    • Korean Journal of Food Science and Technology
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    • v.30 no.1
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    • pp.146-150
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    • 1998
  • 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.

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Quality Characteristics of Sikhe Prepared with Cnidium officinale Makino Water Extracts (천궁 열수 추출물을 첨가한 식혜의 품질 특성)

  • Kim, Gui-Soon;Park, Geum-Soon
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.6
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    • pp.868-878
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    • 2012
  • This study was conducted to assess the characteristics of Sikhe prepared with Cnidium officinale Makino water extracts. pH decreased as the amount of Cnidium officinale Makino water extract increased.-, as did moisture. The sweetness of the Sikhe increased as the amount of the extract increased. Moreover, the L decreased while a and b values increased as Cnidium officinale Makino water extracts increased. The hardness and springiness of the Sikhe also increased with increasing amounts of extract. The DPPH radical scavenging activities of Sikhe increased as the amount of Cnidium officinale Makino increased. Finally, Sikhe containing 40 and 60% Cnidium officinale Makino water extracts showed significantly high appearance, flavor, taste, after swallow and overall-acceptability values (p<0.05).