The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Definition and Historical Study of Traditional and Commercial Sikhye

전통식혜 및 시판식혜의 역사적 고찰 및 정의

  • 안용근 (충청전문대학 식품영양과, 충북 청원군 강내면 월곡리 (363-890)) ;
  • 이석건 (충남대학교 농과대학 식품공학과, 대전광역시 유성구 궁동 220 (305-764))
  • Published : 1996.03.01
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Abstract

Korean traditional Sikhye is made from rice and malt. Since 1740, there have been many records about the method of making traditional Sikhye, generally used in the folks. And the first records of sugar addition Sikhye were found In 1924. Therefore commercial sugar Sikhye is not traditional. Traditional Sikhye uses 30% of rice and malt (dry weight) as raw material, and main content is maltose. However commercial Sikhye uses only 3% of cooked rice, and adds 10% of sugar, .Even though some domestic Sikhye used sugar, the amount of added sugar does not exceed 115 of raw materials. Therefore, commercial Sikhye differs from not only traditional Sikhye but also domestic sugar Sikhye.

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