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To improve the quality of rice-cake(Cholpyon), raw starch saccharifying (3-amylase from Bacillus polymyxa No. 26 was used in process of raw rice-cake production. 30g of raw rice flour was incubated with 0 ∼ 1,200 RS units of the enzyme for 5 hr at 45℃, and then steamed and stored for 40 hr at 4 ℃ . In instrumental analysis, control group, which was incubated without addition of (3-amylase, was completely hardened after incubation for 12∼24 hr at 4℃ . In contrast, enzyme-treated group was not retrograded, and showed a great differences in hardness, cohesiveness and chewiness. On the other hand, in sensory analysis, the effect of the enzyme treatment was higher values of hardness, moistness, and sweetness than these of control group. Therefore, these results clearly suggested that p-amylase was fully active to degrade raw rice starch in process of rice-cake production, resulting in improvement of starch retrogradation, good digestibility, and taste.
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