Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Change in the Composition of Ginseng Sikhye during the Saccharification Process

인삼식혜 당화공정중 성분의 변화

  • Hur, Sang-Sun (Department of Oriental Medicine and Food Biotechnology Joongbu University)
  • 허상선 (중부대학교 한방건강식품학과)
  • Published : 2007.12.31
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Abstract

Ginseng sikhye is a unique beverage containing medicinal ingredients and having the unique flavor of ginseng. In this study, changes in the sugar composition of ginseng sikhye were investigated during the saccharification process. The concentration of ginseng sikhye was varied and the sugar content analyzed during the process. The amount of ginseng powder was varied from 3% to 12% in a mixture of malt (20 g), steamed rice (400 g) and 0.2 mL ${\alpha}$-amylase (Teramyl). With increasing time and temperature during the saccharification process, the sugar content in the ginseng sikhy eincreased, reaching levels similar to commercial sikhye. However, based on analysis of free sugars, the maltose content in ginseng sikhye was over 4.3%, which was higher than for commercial sikhye. Therefore, ginseng sikhye shows excellent marketability quality.

식혜 고유의 시원한 맛과 인삼의 독특한 맛을 가미한 인삼식혜를 제조하기 위해 본 연구에서는 엿기름 20 g, 고두밥 400 g을 기준으로 하여 여기에 각 인삼분말을 고두밥양의 $3{\sim}12%$, teramyl효소 0.2 mL을 각각 첨가한 후 인삼식혜 제조에 있어 당화공정의 특성을 분석하였다. 인삼식혜의 당화공정은 일반 식혜의 당화공정과 같이 당화 온도 및 당화 시간이 증가할수록 당화력이 증가 하는 경향을 보였다. 하지만 본 실험에서 제조한 인삼식혜의 유리당 분석을 한 결과 식혜고유의 주성분인 말토오스 함량이 일반 식혜보다 훨씬 높은 4.3%이상의 농도를 나타내고 있어 시판식혜에 비해 우수한 품질의 특성을 보였다.

Keywords

References

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