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KMID : 0613820150250020206
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Journal of Life Science
2015 Volume.25 No. 2 p.206 ~ p.213
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Manufacturing Sunsik Smoothie with Lactic Acid Bacteria and Germinated Grain Enzyme and Its Characteristics
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Choi Sung-Rak
Shin Ji-Young
Kim Sung-Hoon
Kim Jin-Hee
Yang Ji-Young
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Abstract
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Sunsik has been popular as well-being and healthy food to some Asian people, but it still has a limit to other foreigners because of its taste and appearance. This study tried to modify Sunsik into smoothie type for foreigners and investigate its physicochemical characteristics. Germinated black and brown rice was prepared. The germination condition of two cereals was steeping for 24 hr at room temperature, and then germinating for 24 hr at 30℃. After germination, the α-amylase activity of germinated grains was 13~15 times higher than before germination. The enzyme activity of brown rice was 9.16 CU/g, but germinated brown rice was 152.63 CU/g. In case of black rice, enzyme activity before germination was 7.47 CU/g, and enzyme activity after germination was 97.96 CU/g. The lactic acid bacteria was grown in 50 g germinated brown rice powder with 100 ml malt solution, 30 g tomato juice, and 1.5 g rice bran. After manufacturing beverage using milk and Sunsik and the cell count of lactic acid bacteria was 1.3×105 CFU/ml enough to use starter. According to sensory test, the optimal concentration of Sunsik smoothie was 30 g Sunsik in 200 ml of milk. The viscosity was 5.97±1.2 centipoise. The color of Sunsik beverage was evaluated as L value : 63.50±0.41, a value: -0.35±0.06, and b value: 8.85±0.19.
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KEYWORD
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Germinated grains, lactic acid bacteria, smoothie, sunsik
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