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KMID : 0380619910230060739
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 6 p.739 ~ p.744
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Lactic Acid Fermentation of Rice and Quality Improvement by Amylolytic Enzyme Treatment during Fermentation
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김영진/Kim, Young Jin
남영중/권대영/김남수/목철균/한진숙/Nam, Young Jung/Kwon, Dae Young/Kim, Namsoo/Mok, Chulkyoon/Han, Jinsuk
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Abstract
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A palatable paste-type lactic fermented rice (LFR) was prepared by lactic acid fermentation after liquefaction and saccharification of cooked rice. A mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus (1 : 1) produced the LFR of the best quality. A great improvement in quality of the LFR was achieved by 0.02% each a-amylase and glucoamylase treatment during the fermentation (simultaneous saccharification and fermentation), which resulted from the increased sourness and sweetness and the decreased size of solid particles contained in the LFR. The resulted LFR was superior in quality. Physical and chemical properties of the LFR were evaluated.
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