Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Comparison of the Quality Characteristics of Sikhye Made with $N_2$-Circulated Low-temperature Dry Malt and Commercial Malts

저온 질소 건조한 엿기름과 시판 엿기름으로 제조한 식혜의 품질 특성 비교

  • Ryu, Bog-Mi (Food Science Institute, Inje University) ;
  • Kim, Jung-Suk (School of Food and Life Science, Biohealth Products Research Center and Food Science Institute, Inje University) ;
  • Kim, Mi-Jeong (Department of Food Science and Nutrition, Pusan National University) ;
  • Lee, Young-Soon (Department of Food Science and Nutrition, Kyung Hee University) ;
  • Moon, Gap-Soon (School of Food and Life Science, Biohealth Products Research Center and Food Science Institute, Inje University)
  • 류복미 (인제대학교 식품과학연구소) ;
  • 김정숙 (인제대학교 식품생명과학부, 바이오헬스 소재 연구센터 및 식품과학연구소) ;
  • 김미정 (부산대학교 식품영양학과) ;
  • 이영순 (경희대학교 식품영양학과) ;
  • 문갑순 (인제대학교 식품생명과학부, 바이오헬스 소재 연구센터 및 식품과학연구소)
  • Published : 2008.06.30
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Abstract

This study compared the quality characteristics of sikhye (a traditional Korean sweet rice drink) samples prepared with $N_2$-circulated low-temperature dry malt (RM) and commercial malts. The amylase activities of the malts and the physiochemical (brix, reducing sugar, turbidity, color) and sensory qualities of the sikhye samples were examined. The results showed that RM had higher ${\alpha}$-amylase and ${\beta}$-amylase activities than the commercial malts. And the sikhye made with RM had higher sugar and reducing sugar contents as compared to the samples made with commercial malts. There were no significant differences in L-values between the groups; however, the RM sikhye showed lower a- and b-values. Finally, the sensory evaluation results indicated that RM sikhye received higher sweetness, color, flavor, and overall acceptability scores than the samples made with commercial malts.

본 연구에서는 $38{\circ}C$에서 48시간 저온질소건조한 엿기름과 열풍건조한 시판 엿기름들로 제조한 식혜의 이화학적 및 관능적 특성을 비교하였다. 엿기름 중의 $\alpha$-amylase 및 \beta-amylase 활성을 측정한 결과 저온질소건조한 엿기름에서 효소활성이 높게 나타났다. 저온질소건조한 엿기름으로 제조한 식혜는 당분해 효소들의 활성이 큰 결과로 당도와 환원당 함량이 시판 엿기름으로 제조한 식혜들에 비해 높게 나타났다. 저온질소건조한 엿기름으로 제조한 식혜의 탁도는 시판 엿기름으로 제조한 식혜보다 높거나 낮게 나타났다. 색차계를 이용한 명도(L 값)는 식혜들 간의 유의적인 차이가 없었으나, 적색도(a 값)와 황색도(b 값)는 낮게 나타나 저온질소건조에 의해 당의 갈변화가 억제된 것을 알 수 있었다. 관능검사 결과 색상과 냄새, 당도, 전체적인 기호도에서 저온질소건조한 엿기름으로 제조한 식혜가 시판 엿기름으로 제조한 식혜들보다 유의적으로 선호도가 높은 것으로 평가되었다. 엿기름의 저온질소 건조방법은 타 고온처리 건조법에 비해 식품의 품질 열화를 막을 수 있고, 산소에 의한 식품의 산패를 최소화하여 식품 본래의 영양가와 기능성을 높게 유지할 수 있을 것으로 기대된다.

Keywords

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