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KMID : 0380619900220030296
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 3 p.296 ~ p.299
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Preparation of Shikhae with Starch Hydrolysing Enzymes/Malt Mixture in Tea - bag
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황윤희/Whang, Yoon Hee
백운화/박관화/육철/Pae, Un Hua/Park, Kwan Hwa/Yook, Cheol
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Abstract
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As an improved preparation method of Shikhae, a tea-bag system containing malt and amylolytic enzymes was developed in which ectraction of malt enzymes and saccharification occured efficiently. The amylolytic activity of the malt was increased by adding the mixture of a-amylase, glucoamylase and glucoisomerase. Malt and the miacture of enzymes were placed in tea-bag (16 x 20 cm), extracted in water at 30-40℃ for 1-2 hours and followed by saccharification of the cooked rice at 60-70℃ for 3-4 hours. In the conventional Shikhae, content of maltose was about 50% and that of oligosaccharides larger than trisaccharides was about 40% of total sugar. The content of monosaccharides such as glucose and fructose was about 95% and this improved method would be effective for increasing the sweetness and the monosaccharide contents in the product.
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KEYWORD
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