한국조리학회지 (Culinary science and hospitality research)
- 제19권3호
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- Pages.46-56
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- 2013
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
홍국쌀로 제조한 식혜의 품질특성에 관한 연구
Quality Characteristics of Sikhae Made with Monascus Anka Rice
- Na, Sung-Ju (Lotte Hotel Bakery) ;
- Choi, Sang-Ho (Dept. of Culinary Cooking Science, Honam University) ;
- Lee, Sun-Ho (Dept. of Culinary Cooking Science, Honam University) ;
- Ahn, Jong-Sung (Dept. of Culinary arts & Food-service Management, Sejong University) ;
- Kim, Jung-Soo (Dept. of Hotel & Food-service Management, Daeduk College)
- 투고 : 2013.03.15
- 심사 : 2013.05.30
- 발행 : 2013.06.30
초록
홍국쌀의 첨가량을 달리하여 전통음료인 식혜를 제조한 후 품질특성을 조사한 결과는 다음과 같았다. 홍국쌀을 첨가한 식혜의 당화과정 중 pH는 큰 변화를 보이지 않았으며 당도는 증가 하여 식혜 제조를 위한 최적의 당화시간은
This study investigates the quality characteristics of Sikhye, a Korean traditional drink, made with different amounts of Monascus anka rice, or red yeast rice, and the results are as follows. During the saccharification process of red yeast rice, there was not significant change in pH, and its sugar content increased. It revealed that the optimal hours of saccharification for making Sikhye were four or five hours, which showed the highest in