식혜제조과정 중 밥알의 형태 변화 = Morphological Changes of Cooked Rice Kernel During Saccharification for Sikhe

다국어 초록 (Multilingual Abstract)

Growth of acrospire length from germinated covered barley with 1.5-2.0 times length of buds had the highest amylase activity for 9 days at 15℃. When the extraction of malt was carried out at 50℃ for 3.5 hr., total sugar, reducing sugar, sweetness determined by refractometer and amylase activity were the highest, and 2.33%, 1.61%, 3.4 brix(%), 28,332 units, respectively. The sikhe saccharificated at 60C for 8 hr. showed total sugar content increased to 3.90-9.27% in nonwaxy rice, 4.19-11.91% in waxy rice, and reducing sugarcontent increased 3.30-7.61% in nonwaxy rice, 3.31-9.11% in waxy rice. Also, brix was increased to 3.6-10.8 brix (%) in nonwaxy rice, 3.6-12.8 brix(%) in waxy rice, as saccharification time increased. The amylase activity was decreased as saccharification time was increased. And pH was gradually decreased according to time increase, however, it changed little after 4 hr. Morphology of cooked rice kernel during saocharification for sikhe gradually enlarged the oval for hydrolyzed starch granule by increasing saccharification time.