Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A study on the standardisation for the preparation of traditional 'Nochi'

전통적 노치 제조의 표준화를 위한 연구

  • Lee, Jong-Mee (Department of Food and Nutrition, College of home Science and Management, Ewha Womans University) ;
  • Kim, Jin-Ah (Department of Food and Nutrition, College of home Science and Management, Ewha Womans University)
  • 이종미 (이화여자대학교 가정과학대학 식품영양학과) ;
  • 김진아 (이화여자대학교 가정과학대학 식품영양학과)
  • Published : 1994.06.30
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Abstract

'Nochi' is one of Korean traditional panfried rice cakes made from glutinous rice or millet and malt. The optimum conditions for the preparation of 'Nochi' were investigated. The ${\alpha}-amylase$ activity of malt was 62.5 units/g dry malt and ${\beta}-amylase$ 1.43 units/g dry malt. Reducing sugar content of 'Nochi' increased with the content of malt and saccharifying time. Both the hardness and cohesiveness of 'Nochi', measured by rheometer, were decreased with increasing the content of malt, while adhesiveness and hardness increased with saccharifying time, but cohesiveness decreased. The optimum conditions for the preparation of 'Nochi' were 8.0%(w/w) of malt and 1 hour 45 minutes of saccharifying time.

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