한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제28권6호
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- Pages.1119-1125
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- 1996
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- 0367-6293(pISSN)
습열처리 변성 쌀을 이용한 식혜제조
Application of Heat/Moisture-Treated Rices for Sikhe Preparation
- Yook, Cheol (Faculty of Life Science and Engineering, Youngdong Institute of Technology) ;
- Cho, Seok-Cheol (Doosan Training & Technology Center)
- 발행 : 1996.12.30
초록
습열처리 방식으로 물리적 변성시킨 쌀을 이용하여 식혜당화 특성을 살펴 보았다. 쌀을 습열처리 하였을 때 쌀 전분의 팽윤이 억제되었고 온화온도는 상승하였으며 호화 엔탈피는 감소하는 등 쌀 전분의 특성이 변하였고 이렇게 처리한 쌀을 이용하여 식혜를 제조 하였을 때 식혜 당화 속도는 크게 향상되었다. 즉
Physically modified rices were prepared by heat/moisture-treatment and its application for sikhe preparation was examined. The modified rice starch showed decreases in swelling, viscosity and enthalpies of gelatinization. But gelatinization temperature was increased by the treatment. The rate of saccharification for sikhe with the heat/moisture-treated rice autoclaved at 15 psi,