Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Manufacture of Sikhe(a Traditional Korean Baverage) Using Corn Silk Extracts

옥수수 수염 추출액을 이용한 식혜 제조

  • Cho, Kye-Man (Department of Food Science, Jinju National University) ;
  • Joo, Ok-Soo (Department of Food Science, Jinju National University)
  • 조계만 (진주산업대학교 식품과학과) ;
  • 주옥수 (진주산업대학교 식품과학과)
  • Received : 2010.04.30
  • Accepted : 2010.08.20
  • Published : 2010.10.30
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Abstract

We prepared sikhe (CSE/BR-SH) using corn silk extract and black rice. The pH decreased during saccharification, from pH $5.88{\pm}0.03$ to pH $5.67{\pm}0.02$ after 6 h. However, the brix and reducing sugar contents increased during saccharification of CSE/BR-SH, with the highest levels ($7.6{\pm}0.05$ brix and $4.012{\pm}0.05$ g/l, respectively) being attained at 6 h. Amylase activity increased to 116.12% of control values 1 h after saccharification of CSE/BR-SH, and decreased thereafter. CSE/BR-SH was light purple in color. Soluble phenolic concentration increased markedly from an initial 8.43 g/l to 23.09 g/l at the end of saccharification (6 h), as did DPPH radical-scavenging activity (from an initial 17.3% to 70.98%), Increases were noted in all of ABTS radical-scavenging activity (from 40.25% to 75.32%), reducing power (from 0.241 to 0.682), and ferric reducing antioxidant power (FRAP) (from 0.288 to 1.071).

본 연구는 옥수수 수염 추출액과 흑미를 이용한 식혜를 제조하였다. 옥수수 수염 추출액/흑미 식혜(CSE/BR-SH)의 당화 과정 중 pH는 초기 pH $5.88{\pm}0.03$에서 당화 1시간째 5.92로 약가 증간 후 서서히 감소하여 당화 종기(6시간째) $5.67{\pm}0.02$로 나타났다. 반면에 brix 당도와 환원당은 각각 초기 $1.4{\pm}0.01$ brix와 $0.605{\pm}0.02$ g/L에서 당화 6시간째 각각 $7.6{\pm}0.05$ brix와 $4.012{\pm}0.05$로 증가하였다. 한편 당화 초기 95.23%에서 당화 1시간되는 시점에 최대 활성인 116.12%를 나타낸 후 당화가 진행되면 활성이 감소하여 당화 6시간째 70.89% 활성을 나타냈었다. CSE/BR-SH의 색깔은 연한 보라색을 나타냈었다. 한편 CSE/BR-SH의 수용성 phenolics 함량은 당화 초기 8.43 g/L에서 당화 6시간째 23.09 g/L로 급격히 증가하였으며, 이에 상응하여 DPPH 라디칼 소거활성(17.3%에서 70.98%), ABTS 라디칼 소거활성(40.25%에서 75.32%), 환원력(0.241에서 0.682) 및 FRAP 활성(0.288에서 1.071)도 증가하였다.

Keywords

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