Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Quality Characteristics of Syrup made with Saccharified Barley Liquid

보리당화액을 첨가한 시럽의 제조와 품질특성

  • Kim, Ji-Hyun (Dept. of Food and Nutrition, Kwangju Women's University) ;
  • Cho, Eun-Ju (Dept. of Food and Nutrition, Graduate School, Chonnam National University)
  • 김지현 (광주여자대학교 식품영양학과) ;
  • 조은주 (전남대학교 대학원 식품영양학과)
  • Received : 2015.10.28
  • Accepted : 2015.12.05
  • Published : 2015.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Barley is a main food source, along with rice, in our dietary life that is easy to buy and process. It is required to develop a beverage base and barley syrup for desserts in order to raise utilization of barley beyond its present use in Sikhye (sweet fermented rice drink) and Jocheong (grain syrup) production. In pursuit of the goal to increase the usability of barley as an ingredient of processed food, this study examined the optimal preparation conditions of barley mash for barley syrup. In addition, the study prepared a barley syrup using saccharified barley liquid, analyzed quality characteristics, and conducted a sensory evaluation. Saccharified barley liquid(barley mash) was prepared with ratios of adding malt of unhulled barley germinated as 0 g(CON), 10 g(BM10), 20 g(BM20), and 30 g(BM30). The results of measuring pH under the varied conditions of saccharification temperatures from $50^{\circ}C$, $60^{\circ}C$, and $70^{\circ}C$, as well as time from 1 to 8 hours, treveal that the optimum condition for malt saccharification is $60^{\circ}C$ for 5 hours. By adding oligosaccharides and lemon juice to the saccharified barley liquid at the different ratios of added malt, this study measured quality characteristics(color value, viscosity, pH, sweetness) of barley syrup warmed up for 1 hour. As the result of measuring color in the barley syrup prepared by saccharified barley liquid, higher levels of added malt saw L-value decreased while a-value and b-value both increased. BMs30 showed the highest viscosity of $1,202.67{\pm}3.06$. As for pH, BMs30 was the highest at pH $3.57{\pm}0.02$. The result of the sensory evaluation of barley syrup showed the superior sensory characteristics of BMs20 in terms of color, flavor, sweetness, viscosity and overall quality.

본 연구는 가공식품 원료로서 보리의 이용 가능성을 높이고자 보리시럽 제조에 필요한 보리당화액 제조의 최적조건을 규명하고, 보리당화액을 첨가한 보리시럽을 제조하여 품질특성 분석 및 관능평가를 실시하였다. 겉보리를 발아시킨 엿기름 첨가량을 10%(BM10), 20%(BM20), 30%(BM30)로 하고, 찰보리와 혼합하여 보리당화액을 제조하고, 당화온도는 $50^{\circ}C$, $60^{\circ}C$, $70^{\circ}C$, 당화시간을 1~8시간으로 조건을 달리하여 엿기름 당화의 제조조건을 규명하고자 엿기름물의 시간대별 pH 변화와 당도를 시간대별로 측정한 결과는 $60^{\circ}C$에서 5시간이 적합하였다. 엿기름의 첨가량을 달리하여 $60^{\circ}C$에서 5시간 당화시킨 보리당화액 BM10, BM20, BM30에 올리고당과 레몬액을 각각 첨가하고, $65^{\circ}C$에서 1시간 동안 중탕 제조한 보리시럽의 품질특성을 측정하였다. 당도는 BMs30의 당도가 가장 높게 나타났다. 색도를 측정한 L값은 엿기름 첨가량이 많은 보리당화액으로 제조한 보리시럽일수록 감소하였고, a값과 b값은 엿기름 첨가량이 증가할수록 증가하여 BMs30이 가장 높게 나타났다. 보리시럽의 점도와 pH를 측정한 결과는 엿기름 첨가량이 증가할수록 증가하여 BMs30이 가장 높게 나타났다. 보리시럽의 관능평가 결과, 색, 향, 당도, 점도, 전반적인 기호도에서 보리에 대한 고정관념과 보리시럽을 기대하고 예상하는 맛이 있어 모든 평가 항목에서 BM20으로 제조한 보리시럽 BMs20이 관능적 특성이 우수한 것으로 평가되어 엿기름 첨가량 20%(BM20)를 첨가하여 $60^{\circ}C$에서 5시간 동안 당화한 최적의 보리당화액으로, $65^{\circ}C$에서 1시간 동안 중탕하여 제조한 당도 $60^{\circ}Brix$ BMs20이 음료베이스용 시럽 및 디저트용 시럽으로 사용하기에 가장 적합할 것으로 판단되며, 보리 및 보리가공품 실용화를 위한 기초자료로 활용될 수 있을 것으로 사료된다.

Keywords

References

  1. 국립국어원 (2008), 표준국어대사전. 서울.
  2. 김동훈 (1983). 식품화학. 탐구당, 200, 서울.
  3. 농촌진흥청 (2006). 농촌진흥청 식품성분표. 서울.
  4. 서광희, 서정숙, 이승교, 정현숙 (2012). NEW 영양학. 지구문화사, 36, 경기.
  5. 조재선, 황성연 (2007). 식품재료학. 문운당, 60-61, 서울.
  6. 허경택 (1992). 올리고당. 유한문화사, 57, 서울.
  7. 허채옥, 권순형, 김은미, 원선임, 박용순, 박진희, 김상연, 정경아, 김은영, 박유신 (2012). 기초영양학. 수학사, 32, 서울.
  8. An YH, Lee IS, Kim HS (2011). Quality characteristics of sikhye with varied levels of sweet pumpkin during storage. Korean J Food Cookery Sci 27(6):803-814. https://doi.org/10.9724/kfcs.2011.27.6.803
  9. Cha MN, Jun HI, Song GS, Kim YS (2012). The effects of germination conditions on GABA and the nutritional components of barley. Korean J Food Sci Technol 44(1):41-47. https://doi.org/10.9721/KJFST.2012.44.1.041
  10. Cho KM, Joo OS (2010). Manufacture of Sikhye a traditional Korean baverage using corn silk extracts. Korean J Food Preserv 17(5):644-651.
  11. Cho SH, Cho CY, Ha KS (2013). The antioxidant and antimicrobial activities of extracts of selected barley and wheat inhabited in Korean peninsula. Korean J Food Sci Technol 42(7): 1003-1007.
  12. Choi JS, Youn JY (2005). The chemical composition of barley and wheat varieties. J Korean Soc Food Sci Nutr 34(2):223-229. https://doi.org/10.3746/jkfn.2005.34.2.223
  13. Choi YH, Back JE, Park SY (2014). Characteristics and yield of jochung processed by different preparation methods. J Korean Soc Food Sci Nutr 27(3):414-420. https://doi.org/10.9799/ksfan.2014.27.3.414
  14. Jeong SI, Yu HH (2013). Quality characteristics of sikhe prepared with the roots powder of Doraji. Korean J Food Sci Technol 42(5):759-765.
  15. Jin TY, Oh DH, Om AS, HO Lee, JB Eun (1994). Changes of physicochemical characteristic and functional components of cereals for Saengsik. Uncooked food by drying Methods. Korean J Food Preserv 12(5):442-448.
  16. Jo SH, Cho CY, Ha KS (2013). The antioxidant and antimicrobial activities of extracts of selected barley and wheat inhabited in Korean peninsula. J Korean Soc Food Sci Nutr 42(7): 1003-1007. https://doi.org/10.3746/jkfn.2013.42.7.1003
  17. Ju JE, Byon KE, Lee KA (2007). The effects of oligosaccharides on the quality characteristics of rice flour sponge cakes. Korean J Food Cookery Sci 23(4):530-536.
  18. Kim CT, Cho SJ, Hwang JK (1997). Composition of amino acid, sugars and minerals of domestic wheat varieties. J Korean Soc Food Sci Nutr 26(2):229-235.
  19. Kim EH, Maeng YS, Woo SJ (1993). Dietary fiber contents in some cereals and pulses. Korean J Nutr 26(1):98-106.
  20. Kim HH, Park GS, Jean JR (2007). Quality characteristics and storage properties of sikhye prepared with extrats from Hovenia dulcls Thunb. Korean J Food Cookery Sci 23(6): 848-857.
  21. Kim HS, Cho KH (1980). A study of antifungal activity with Polygonum aviculare Linne. Korean J Mycol 8(1):1-5.
  22. Kim HY, Hwang IG, Woo KS, Kim KH, Kim KJ (2010). Chemical components changes of winter cereal crops with germination. J Korean Soc Food Sci Nutr 39(11):1700-1704. https://doi.org/10.3746/jkfn.2010.39.11.1700
  23. Kim JO, Lee KH (1994). Effect of temperature on color and color-preference of industry-produced kochujang during storage. J Korean Soc Food Sci Nutr 23(4):641-646.
  24. Kim JS (2012). Quality characteristics of Sikhea with mulberry fruit. Korean J Culinary Res 18(2):206-215.
  25. Kim MH, Kim MR (2010). Quality characteristics and antioxidant activities of black garlic jam prepared with fructooligosaccharide. J East Asian Soc Dietary Life 20(6):916-922.
  26. Kim SD, Do JH, Oh HJ (1981). Antioxidant activity of Panax ginseng browning products. J Appl Biol Chem 24:161-166.
  27. Kim SE, Kim YS (2013). Research of syrup manufacturing with non-marketable cherry tomato fruits. J Agriculture & Life Science 47(4):151-156.
  28. Ko EJ, Choi YH (1999). Clarification of grape juice by ultrafiltration and membrane fouling characteristics. Food Eng Prog 3(2):57-63.
  29. Koh JY, Kim KB, Choi SK (2013). Quality characteristics of gochujang containing various amounts of persimmon syrup. Korean J Culinary Res 19(1):139-150.
  30. Lee KA, Lee YJ, Ly SY (1999). Effects of oligosaccharides on physical, sensory and textural characteristics of sponge cake. J Korean Soc Food Sci Nutr 28(3):547-553.
  31. Lee MJ, Kim KS, Kim YK, Choi JS, Park KG (2013). Quality characteristics and antioxidant activity of noodle containing whole flour of Korean hull-less barley cultivars. Korean J Crop Sci 58(4):459-467. https://doi.org/10.7740/kjcs.2013.58.4.459
  32. Lee WJ, Kim SS (1998). Preparation of Sikhye with brown rice. Korean J Food Sci Technol 30(1):146-150.
  33. Lee YT (1999). Activities of hydrolytic enzymes in barley malts prepared under different germination conditions. J Korean Soc Agric Chem Biotechnol 42(4):324-329.
  34. Lee YT, Seo SJ, Chang HG (1999). Quality characteristics of barley varietics related enzymatic activity in malt. Korean J Food Sci Technol 31(6):1421-1426.
  35. Lee YT, Seog HM, Kim YS (1999). Physicochemical properties of starches from waxy and non-waxy hull-less barley. J Korean Soc Agric Chem Biotechnol 42(3):240-245.
  36. Lee YT, Seog HM, Seo MS, Kim SR (2002). Characteristics of barley polyphenol extract (BPE) separated from pearling by-products. Korean J Food Sci Technol 34(5):775-779.
  37. Na SJ, Choi SH, Lee SH, Ahn JS, Kim JS (2013). Quality characteristics of sikhae made with Monascus anka rice. Korean J Culinary Res 19(3):46-56.
  38. Newsholme E, Leech AR (1983). Biochemistry for the medical sciences, John wiley & sons Ltd. 468.
  39. Park IN (2014). Quality properties of glutinous rice added with germinated barley powder during storage. J East Asian Soc Dietary Life 24(1): 92-100.
  40. Park JS, Na HS (2005). Quality characteristics of jochung containing various level of letinus edodes power. Korean J Food Sci Technol 37(5):768-775.
  41. Park SI (2006). Application of green tea powder for Sikhye preparation. Korean J Food Nutr 19(2):227-233.
  42. Park SJ, Joung YM, Choi MK (2008). Chemical properties of barley leaf using different drying methods. J Korean Soc Food Sci Nutr 37(1): 60-65. https://doi.org/10.3746/jkfn.2008.37.1.60
  43. Park SY, Lim HK, Park SG, Cho MJ (2012). Quality and preference changes red sea cucumber(Stichopus japonicus) Kimchi during storage period. J Appl Biol Chem 55(2):135-140. https://doi.org/10.3839/jabc.2011.071
  44. Ryu BM, Jeon YS, Song YS, Moon GS (1996). Physicochemical and sensory characteristics of anchovy added Kimchi. J Korean Soc Food Nutr 25:460-469.
  45. Seog HM (2010). Food characteristics of barley, food culture. Korea Food Research Institute 3(3):302-305.
  46. Sohn KS (2002). Syudies on the clarification and concentration of mixed fruit and vegetable juices, MS Thesis, Taegu University 10-13, Kyungpuk.
  47. Suh HJ, Chung SH (1997). Characteristics of malt prepared with covered barley, naked barley and wheat. J Korean Soc Food Sci Nutr 26(3): 417-421.
  48. Suh HJ, Chung SH, Whang JH(1997). Characteristics of sikhye produced with malt of naked barley covered barley and wheat. Korean J Food Sci Technol 29(4):716-721.
  49. Yang HJ, Ryu GH (2010). Preparation and characterization of Jochung, a grain syrup, with apple. J Korean Soc Food Sci Nutr 39(1):132-137. https://doi.org/10.3746/jkfn.2010.39.1.132
  50. Yoo KH, Kim SJ, Jeong JM (2011). Effects persimmon syrup extracted from persimmon and persimmon by-products on blood glucose level J Korean Soc Food Sci Nutr 40(5):682-688. https://doi.org/10.3746/jkfn.2011.40.5.682
  51. Yoon GS, Go HY (1998). Preparation of waxy barley cake and its quality characteristics. Korean J Food Sci Technol 27(5):890-896.
  52. Yoon GS, Kang OJ, Kim HS (1984). Physicochemical properties of waxy barley starch. J Korean Soc Agric Chem Biotechnol 27(2):79-85.