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KMID : 0665419940090020143
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Korean Journal of Food Culture
1994 Volume.9 No. 2 p.143 ~ p.148
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A study on the standardisation for the preparation of traditional " Nochi "
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Abstract
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"Nochi" is one of Korean traditional panfried rice cakes made from glutinous rice or millet and malt. The optimum conditions for the preparation of "Nochi" were investigated. The α-amylase activity of malt was 62.5 units/g dry malt and β-amylase 1.43 units/g dry malt. Reducing sugar content of "Nochi" increased with the content of malt and saccharifying time. Both the hardness and cohesiveness of "Nochi", measured by rheometer, were decreased with increasing the content of malt, while adhesiveness and hardness increased with saccharifying time, but cohesiveness decreased. The optimum conditions for the preparation of "Nochi" were 8.0%(w/w) of malt and 1 hour 45 minutes of saccharifying time.
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