Abstract

In order to improve the quality of Sikhei, the Korean conventional rice beverage, koji instead of malt or the mixture of koji and malt as a saccharifying agent was used to prepare Sikhei. The changes of chemical components and enzyme activities during saccharification were investigated. The total sugar and reducing sugar during saccharification were increased gradually. The Sikhei saaccharified for 8 hours showed total sugar of 17.8-18.38% and reducing sugar of 8.91-14.97% and those contents were higher in the order of koji addition group, mixed group, and malt addition group. The pH was measured to be 5.60-5.75 for malt addition group, 6.10-6.45 for koji addition group and 6.00-6.15 for mixed group. Titrable acidity was higher inthe order of malt addition group, mixed group and koji addition group. Koji addition group was highest in the specific gravity with a range of 1.012 to 1.062. Saccharogenic amylase activity of koji addition group was higher than that of the mixed group and the malt addition in the early stage of saccharification, while that of the mixed group showed higher in the end stage of saccharification.

맥아와 코오지를 단용 또는 혼용하여 담금한 식혜 당화과정 중의 일반성분과 효소력을 비교한 결과 식혜의 총당, 환원당은 경시적으로 증가하는 경향으로, 당화 8시간 후의 총당은 17.48~18.38%, 환원당은 8.91~14.97%이였고 이들 함량은 코오지구, 혼용구, 맥아구의 순으로 높았다. pH는 맥아구 5.60~5.75, 코오지구 6.10~6.45, 혼용구 6.00~6.15이였고, 적정산도는 맥아구, 혼용구, 코오지구의 순으로 높았다. 비중은 1.012~1.062의 범위이었고 그중 코오지구가 높았다. 전분 당화력은 당화초기에는 코오지구가, 후기에는 혼용구가 높았다.

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