• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.92-96
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• 1997

A Korean commercial sweet rice drink "Sikhye" showed sucrose, fructose, glucose, maltose, limit dextrin and various size of maltooligosaccharides in HPLC and TLC analysis. Commercial Sikhye was found to contain 0.09% of limit dextrin and 0.2% of rice residue. Limit dextrin in commercial Sikhye showed both signal of $\alpha$-1,4- and $\alpha$-1,6-glucosidic linkage with its estimation ratio of 15:1 by 1H-NMR analysis. This limit dextrin was hydrolyzed to produce various size of maltooligosaccarides with more longer chain than that of traditional Sikhye by pullulanase. Limit dextrin was digested wit enzymes(30units/ml) of $\alpha$-amylase, $\alpha$-glucosidase and glucoamylase from Aspergillus awamori, sweet potato $\beta$-amylase and human salivary $\alpha$-amylase at 37$^{\circ}C$ for 1 hour, respectively. Hydrolysis rates of these amylases on it were higher than in case of traditional sikhye. $\alpha$-Glucosidase plus human salivary $\alpha$-amylase hydrolyzed it to 61.3%. Hydrolysis rates of these amylases on rice residue were lower than that of traditional Sikye. These results suggest that limit dextrin in commercial Sikhye is less effective than isomaltooligosaccharides in traditional Sikhye as a growth factor for Bifidobacterium while rice residue in commercial Sikhye is more effective than that in traditional Sikhye as dietary fiber.ary fiber.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.231-240
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• 1994

Sik-hye(rice beverage) made of grain and malt is one of the typical traditional soft drink special day and as a seasonal food in these days as in those. In order to investigate the kind and the temporal variation of the raw materials and the cookery of the sik-hye, the literature survey was carried out. The related literatures after the 'Su-mun-sa-sul' published in 1740, which is known as the first detailed record of the sikhye, were collected. Among them, the 30 references were chosen for further investigation of the changes of the material and the cookery. The sik-hye was classified into two groups of a sweet rice drink type and sikhai type. The former includes sikhye, gamju and dansul, and the latter Andong sikhye. When to drink, how to drink, meterials and how to make according to the type of sikhye descirbed in the literatures were also summarised.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.82-86
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• 1997

A Korean traditional sweet rice drink "Sikye" was produced from the raw material of 20% of rice and 4% malt supplemented with 2l of tap water, by incubating the mixture at 6$0^{\circ}C$ for 7 hours. The product was found to contain 11.01% of maltose, 5.31% of isomaltooligosaccharides, 1.75% of maltotriose and 0.28% of glucose. Maltose, maltotriose and isomaltooligosaccharides in Sikye were seperated by ethanol (3 volume) precipitation repeated three times, followed by gel chromatography of Toyopearl HW-40S. 1H-NMR analysis revealed that the products of G2 and G3 size had only $\alpha$-1, 4-glucosidic linkage. but isomaltooligosaccharides showed both signal of $\alpha$-1, 4 and $\alpha$-1, 6-glucosidic linkage with its estimation ratio of 5:1. Isomaltooligosaccharides were hydrolyzed to produce maltooligosaccharide series from maltose to maltohexaose by pullulanase. These results, suggest that isomaltooligosaccharides were constructed by maltohexaose main chain with maltose or maltotriose and maltotetraose side chain.ide chain.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.180-185
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• 1997

Sikye was produced from glutinous rice. The glutinous rice Sikhye was found to contain 7.3% of limit dextrin, 10.1% of maltose, 1.3% of maltotriose and 1.75% of rice residue. Limit dextrin in glutinous rice Sikhye was purified by ethanol fractionation followed by gel chromatography on Biogel P-2. The purified limit dextrin showed both signal of $\alpha$-1,4- and $\alpha$-1,6-glucosidic linkage with its estimation ratio of 5:1 by 1H-NMR analysis. Limit dextrin was digested with enzymes(30units/ml) of $\alpha$-amylase, $\alpha$-glucosidase and glucoamylase from Aspergillus awamori, sweet potato $\beta$-amylase and human salivary $\alpha$-amylase at 37$^{\circ}C$ for 1 hour, respectively. Hydrolysis rates of these amylases on it were similar that of rice Sikhye. $\alpha$-Glucosidase plus human salivary $\alpha$-amylase hydrolyzed it to 18%. The results suggest that glutinous rice is more effective to produce high level of branched maltooligosaccharide compared with rice as raw material for Sikye making.

• The Korean Journal of Food And Nutrition
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• v.8 no.3
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• pp.165-171
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• 1995

Sikhye is a traditional sweet rice drink in Korea by $\beta$-amylase's saccharifing action. Sikhye has great potentiality for commercial beverage because of It's characteristic taste and flavors. But, the chemical compositions and production methods of Sikhye are little known. The total amount of carbohydrate of sixteen Sikhye selected in Korean market was 11~15%. The reducing sugar by the Somogyi-Nelson's method was measured 0.4~2% as maltose, which has little influence on the sweetness of Sikhye. While sucrose content was about 10% by the TLC and Seliwanoff analysis. It means that carbohydrate in Sikhye was almost sucrose. Furthermore the most of Sikhye has brown color and turbidity. To improve the quality of Korean Sikhye, it is necessary to increase the production of maltose and to reduce brown color and turbidity, without adding sucrose.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.213-224
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• 2006

This study was to investigate the factors affecting drinking Korean traditional beverages and the drinking habits of college students in Seoul. The research was carried out by asking them to drink 10 kinds of traditional drinks. They were composed of 45.5% of boys and 54.5% of girls who were $18\sim21$ years old, studying food related science (63.9%), and mostly (86.6%) living in a nuclear family in collective residents (60.4%) like an apartment. The number of students whose family's monthly incomes were over 3 million won was the largest as 37.1%. Their mothers were housewives (58.4%) mostly aged $46\sim50$ as 47.0%. In the research on the preference of students for the traditional drinks, most of them, 78.7%, showed their liking for the drinks because of their good taste (61.%). The number of students who answered they got the drinks by homemaking was the largest as 39.6%. Most of them, 66.3%, preferred fruit drinks, 19.8% soda drinks, 11.4% traditional drinks and 2.5% functional drinks. 31.2% of the drinks mostly taken at home was green tea, followed by sweet rice drink, Shik-hae. Among the drinks coming into the market, sweet rice drink was preferred in general as 25.7%, and the next was green tea 16.8%, ume drink (Maesil tea) 14.9%, rice tea 13.9%, fruit punch (Sujeonggwa) 11.4%, black tea 7.9%, honey tea 4.5%, ginseng tea 2.5% and jujube tea 2.5%. In the research on 'whether the students had experience preparing the traditional drinks or not', many of them, 62.4%, answered "No". And in the questionnaire asking on 'whether they liked to receive a training on making traditional drinks or not', 87.6% of them showed their wish to get the training. In the question on the reason why the students did not like to take the training on traditional drinks, the number of students who answered that it was complicated and hard to prepare was the largest as 53.0%.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.87-91
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• 1997

Isomaltooligosaccharides in Sikhye were digested with enzyme (30unit/ml) of $\alpha$-amylase, $\alpha$-glucosidase and glucoamylase from Aspergillus awamori, sweet potato $\beta$-amylase and human salivary $\alpha$-amylase at 37$^{\circ}C$ for 1 hour, respectively. These amylases acted on these saccharides to give hydrolysis products with less than 20% of degree of hydrolysis, except the case of glucoamylase with 62% of high degree of hydrolysis. $\alpha$-Glucosidase plus human salivary $\alpha$-amylase hydrolyzed it to attain the hydrolysis value up to 25%, but further increment of hydrolysis was not observed. Rice residue in Sikhye has similar sugar composition and structure, judging from sugar analyses by the enzymatic hydrolysis. These results suggest that isomaltooligosaccharides and rice residue in Sikhye can be a growth factor for Bifidobacterium and dietary fiber which is useful for human health.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.5
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• pp.506-514
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• 2006

Sikhe a general Korean traditional drink, is a sweet drink fermented with malt powder rice(or glutinous rice). To investigate the perception and use behavior of Sikhe, 35.2% of the male and 64.8% of the female adults in Daegu and Kyungbuk area were surveyed. The methods frequency, percentage, chi-square test and one-way ANOVA were used to analyze the data. The main results were as follows : 36.1% of the participants usually preferred the traditional drinks and 94.7% of them had experienced Sikhe among the traditional drinks. Most respondents liked Sikhe owing to its good taste. In addition, the responses to 7 questions about the Sikhe were also measured on a 5-point likert scale. The statement 'Sikhe is a traditional food' and 'Sikhe is a natural food' received high positive responses and adults in their 50's had a generally better knowledge of Sikhe than the counterparts. furthermore, 54.8% sometimes purchased commercial Sikhe, but 40.7% didn't buy it at all due to bad taste. Therefore, to increase the intake of commercial Sikhe, the taste needs to be improved, and 59.8% of adults suggested that 'Add other ingredients and the taste can be improved', while 58.8% replied 'maintenance' prospects for Sikhe consumption.

• Journal of Korean Home Economics Education Association
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• v.3 no.1
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• pp.163-177
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• 1991

The consciousness and food preference of Korean foods by high school girls in Kwangju city and Chonnam area was surveryed by questionnaire. The results were as follows； 1. Although the cooking methods of Korean foods were scientific(63.8%), they have to be improved because of complication and difficulty. The point of improvement in the urban area was cooing method but that in the rural area was nutrition and hygiene 2. The motives of hav8ing interest in korean tradition foods were through home life and school education, mass communication and etc. As the subjects live in more urban area and have high income level, they were affected by school education and mass communication. 3. They are used to eat both traditional and nontraditional foods on the korean festive days and annual functions. There is tendency to decrease the use of traditional foods gradually because of complicated their cooking methods and long cooking time. 4. Most household responded that Korean traditional food are must to succession development (52.9%), because of succeed to korean diet culture and suit one’s taste. The more pride of traditional food are kimchi, rice cake, sweet rice drink, persimmon punch, sweet waxy rice cooked potherbs. 5. The preference about the korean foods were high in this order of chopsuey, mandu, laver, shikhae, cooked waxy rice. And they were low in salted anchovies salted yellow convina liver cheon, oyster cheon.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.803-814
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• 2011

The new version of sikhye(sweet rice drink) was prepared by adding sweet pumpkin (SP) in order to improve customers' preferences for sikhye by modifying the color, and flavor, as well as health functionality. The independent variables were sweet pumpkin amount(0, 2, 4, 6, and 8% malt powder extract) and storage periods(0, 3, 6, 9, and 12 days). Each sample was measured by using physicochemical and sensory evaluations, and results were statistically tested to examine significant differences among samples. pH increased with higher amounts of added pumpkin. As additional levels of sweet pumpkin increased, the Hunter's L value decreased, whereas the b value increased. In a consumer acceptance test, all characteristics except for sweetness were significantly different at p<0.05. The overall acceptability, including yellowness, malt aroma, and sweetness in the pumpkin added sample was estimated to be better than the comparative sample was. There was no significant difference between SP4, SP6, and SP8, but SP2 showed a lower preference than other samples.