• 한국식품영양학회지
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• 제9권1호
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• pp.37-44
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• 1996

Korean traditional Sikhye is made from rice and malt. Since 1740, there have been many records about the method of making traditional Sikhye, generally used in the folks. And the first records of sugar addition Sikhye were found In 1924. Therefore commercial sugar Sikhye is not traditional. Traditional Sikhye uses 30% of rice and malt (dry weight) as raw material, and main content is maltose. However commercial Sikhye uses only 3% of cooked rice, and adds 10% of sugar, .Even though some domestic Sikhye used sugar, the amount of added sugar does not exceed 115 of raw materials. Therefore, commercial Sikhye differs from not only traditional Sikhye but also domestic sugar Sikhye.

• 한국식품영양학회지
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• 제10권3호
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• pp.360-364
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• 1997

멥쌀식혜에 Saccharomyces cerevisae를 가해 28$^{\circ}C$에서 10일간 발효시켜서 식혜주를 제조하였다. TLC 및 HPLC 분석 결과 발효에 따라 글루코오스는 하루, 말토오스는 4일, 말토트리오스는 6일까지만 존재하였다. 그러나, 분자량이 큰 말토올리고당과 한계덱스트린은 발효되지 않았다. 에탄올은 6.5%를 나타냈다. 식혜주의 아미노산 함량은 2.9$\mu$mol/ml, 단백질 함량은 457$\mu\textrm{g}$/ml를 나타냈다. pH는 3.67, 산도는 3.1ml를 나타냈다. 한계덱스트린은 1H-NMR로 분석 결과 식혜에 존재하는 것과 구조상 변화가 없었다. $\alpha$-1,4-결합에 대한 $\alpha$-1,6-결합의 비율도 5.6:1을 나타냈다. 관능검사 결과, 맛은 와인과 비슷하였다.

• 한국식품영양학회지
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• 제10권3호
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• pp.365-369
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• 1997

찹쌀식혜에 Saccharomyces cerevisiae를 가해 28$^{\circ}C$에서 10일간 발효시켜서 식혜주를 제조하였다. TLC 및 HPLC 분석 결과 발효에 따라 말토오스가 가장 급격히 감소하였다. 말토트리오스의 감소 속도는 낮다. 분자량이 큰 말토올리고당과 한계덱스트린은 전혀 발효되지 않았다. 에탄올은 3.6%를 나타냈다. 찹쌀식혜주의 아미노산 함량은 0.35$\mu$mol/ml, 단백질 함량은 100$\mu\textrm{g}$/ml를 나타냈다. pH는 3.23, 산도는 3.2ml를 나타냈다. 한계덱스트린은 1H-NMR로 분석 결과 식혜에 존재하는 것과 구조상 변화가 없었다. $\alpha$-1, 4- 결합에 대한 $\alpha$-1,6- 결합의 비율은 5.6:1을 나타냈다. 관능검사 결과, 전체적인 맛은 와인과 비슷하였다.

• Journal of Ginseng Research
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• 제31권4호
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• pp.191-195
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• 2007

Red ginseng sikhye is one of Korean unique beverages with the addition of effective ingredients of ginseng. Considering economical and mechanical efficiency and quality of sikhye, the optimum conditions for saccharification is to saccharify at 90 degree celsius for 3 hours in the composition of 4% of malt, 20% of steamed rice, and 6% of red ginseng power. The red ginseng sikhye has high soluble solid content over 33% compared with conventional commercial sikhye. On the other hand, ginseng sikhye, which shows low pH, has more or less higher acidity than conventional commercial one. Especially the turbidity of the red ginseng sikhye is much higher than that of commercial sikhye, due to as high amount of rice as 20% compared with 3% in the commercial one. The use of high quantity of rice affected the level of turbidity in red ginseng sikhye. In this study, we wanted to establish optimum conditions for saccharification in manufacturing red ginseng sikhye which contains effective herbal medicinal ingredients maintaining the original taste of traditional sikhye.

• 한국식품영양학회지
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• 제10권3호
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• pp.309-313
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• 1997

멥쌀식혜와 찹쌀식혜의 한계덱스트린을 알코올침전, Biogel P-2의 겔 크로마토그래피, Superose 12 겔 크로마토그래피 칼럼을 사용한 FPLC로 정제하여 1H-NMR 분석을 행하였다. 멥쌀식혜의 한계덱스트린은 $\alpha$-1,4-글루코시드 결합과 $\alpha$-1,6-글루코시드 결합의 비율이 1:4.5, 찹쌀식혜의 한계덱스트린은 1:5.9를 나타냈다. Pullulanase 소화로 멥쌀식혜 및 찹쌀식혜의 한계덱스트린은 말토오스, 말토트리오스, 말토테트라오스, 말토펜타오스, 말토헥사오스까지 나타내 이들이 서로 조합하여 한계덱스트린을 만들고 있는 것으로 분석되었다.

• 한국식생활문화학회지
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• 제15권1호
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• pp.1-8
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• 2000

This study was to investigate the effects of concentration of malt extract in Sikhye manufacture on saccharification time, shapes of saccharified rice(the cooked rice) and sensory evaluation score of Sikhye. The optimum concentration of malt extract to reduce saccharification time and to keep desirable shapes of saccharified rice was 4 times (rice 24g, malt 28g and D.W. 240ml) as suitable as base composition formula(rice 6g, malt 7g and D.W. 240ml). The shapes of saccharified rice were influenced by the concentration of malt extract, the saccharification time and the shapes of steamed rice before saccharification. A good taste(softness) of Sikhye rice and the desirable shapes of saccharified rice were more suitable in the case of a small amount of unsaccharified starch than in the case of finishing saccharification. The optimum saccharification time to keep the desirable shapes of saccharified rice was 240min and also was desirable between 210 and 270min. To keep a good taste(softness) and the desirable shapes of saccharified rice, and to reduce the manufacturing time, it is desirable to in mass production of Sikhye add 3 times more water after making Sikhye in the ratio of rice 24g, malt 28g and water 240ml. In this case the whole amount will become 4 times as much as the original one.

• 한국식품영양학회지
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• 제10권1호
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• pp.92-96
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• 1997

시판 식혜에는 설탕과 프룩토오스, 글루코오스, 말토오스 및 여러 사이즈의 말토올리고당, 한계덱스트린이 함유되어 있다. 그 중 한계덱스트린은 0.09%, 밥알은 0.2%를 나타냈다. 1H-NMR 분석 결과, 한계덱스트린은 $\alpha$-1,4-결합 및 $\alpha$-1,6-결합이 15:1의 비율을 나타냈다. Pullulanase 처리로, 말토오스에서 글루코오스 10잔기 이상의 말토올리고당까지 다양한 분포를 나타냈다. 한계덱스트린은 여러 아미라아제 처리 결과, 전통식혜보다 가수분해율이 훨씬 높았다. $\alpha$-글루코시다아제와 타액 $\alpha$-아밀라아제를 공동 작용시킨 경우는 62% 가수분해되었다. 그러나, 밥알의 가수분해율이 매우 낮았다. 그래서 전통 식혜에 비해 한계덱스트린의 비피두스 인자로서의 효과는 적고, 밥알의 식이섬유 작용은 커졌다.

• 한국식품영양학회지
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• 제9권1호
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• pp.45-51
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• 1996

Korean traditional Sikhye is made from rice and malt, and It's main product Is maltose. However commercial Sikhye differs from traditional Sikhye because it's main component is sucrose. Sikhye industry faces many problems such as contamination of malt with microorganisms, low amylase activity of malt and technical difficulties. There is no commercial Sikhye which is only using rice and malt by these reasons. To produce the traditional Sikhye free from these problems, it is necessary to restrict the microorganisms of malt and to standardize the amylase activity of malt. In addition, the Introduction of effective control and sanitaric process is required. In Sikhye production. if $\beta$-amylase and isoamylase or pullulanase were added, starch could be saccharified 100% as maltose. Accordingly, this method brings us the low cost of Sikhye.

• 한국식품조리과학회지
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• 제30권2호
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• pp.129-138
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• 2014

This research aimed to develope squash sikhye containing retrograded rice flour using response surface methodology. For this, nonlinear regression equation was calculated with the setting of independent variables as retrograded rice flour containing resistant starch and squash, and dependent variables as viscosity, sugar content, pH, color, and sensory attributes. Under the experimental condition, the quality characteristics of squash sikhye were found as 6.20~6.25 for pH, $14.00{\sim}17.33^{\circ}Brix$ for sweetness, 2.64~4.45 cP for viscosity, 57.51~60.18 for lightness, 4.94~7.52 for redness, and 50.98~60.29 for yellowness. It also was revealed overall acceptability in sensory evaluation rated as 9.67~10.83 out of 15 point. These results showed statistically significant differences in quality attributes with the increase of retrograded rice flour and squash(p<0.05). Thus, optimal mixing quantity of squash and retrograded rice flour for squash sikhye was identified as 114 g and 65 g, respectively. Comparison of sensory qualities of four samples, namely squash sikhye with and without retrograded rice, and two commercial products, showed that squash sikhye including retrograded rice flour had the best quality in terms of color, taste, mouth feeling, flavor and overall acceptability (p<0.05). Thus the squash sikhye with retrograded rice flour can be the potential products as a health benefit beverage for the old adult and the young generation.

• 한국식품영양학회지
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• 제8권3호
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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.