Applied Biological Chemistry
- 제44권2호
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- Pages.88-91
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- 2001
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
단감을 이용한 조청의 제조 및 특성
Preparation and Characterization of Jochung with Sweet Persimmons
- 배성문 (경남대학교 생명과학부 식품생물공학) ;
- 박강주 (경남대학교 생명과학부 식품생물공학) ;
- 신동주 (경남대학교 생명과학부 식품생물공학) ;
- 황용일 (경남대학교 생명과학부 식품생물공학) ;
- 이승철 (경남대학교 생명과학부 식품생물공학)
- Bae, Sung-Mun (Department of Food Science and Biotechnology, Kyungnam University) ;
- Park, Kang-Ju (Department of Food Science and Biotechnology, Kyungnam University) ;
- Shin, Dong-Joo (Department of Food Science and Biotechnology, Kyungnam University) ;
- Hwang, Yong-Il (Department of Food Science and Biotechnology, Kyungnam University) ;
- Lee, Seung-Cheol (Department of Food Science and Biotechnology, Kyungnam University)
- 발행 : 2001.05.31
초록
단감의 이용성 중대를 위하여 단감을 첨가한 조청을 제조하여 그 특성을 조사하였다.
Mixtures of rice and sweet persimmons to make sweet syrup, jochung, were saccharified by barley malt. Soluble solid contents, reducing sugar and free sugar contents, and sensory quality were determined in jochungs, which were prepared from various ratios (10 : 0, 7 : 3, 5 : 5, 3 : 7) of rice to sweet persimmons. Amylase activity had the highest value, 10466 Unit, after 3 hrs during saccharification process at