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RISS 인기검색어
- 검색키워드
- 주제어 : monascus anka rice (검색결과 1 건)
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나성주(Sung Ju Na),최상호(Sang Ho Choi),이선호(Sun Ho Lee),안종성(Jong Sung Ahn),김정수(Jung Soo Kim) 한국조리학회 2013 한국조리학회지 Vol.19 No.3
This study investigates the quality characteristics of Sikhye, a Korean traditional drink, made with different amounts of Monascus anka rice, or red yeast rice, and the results are as follows. During the saccharification process of red yeast rice, there was not significant change in pH, and its sugar content increased. It revealed that the optimal hours of saccharification for making Sikhye were four or five hours, which showed the highest in ° Brix. PH decreased significantly with increasing amounts of red yeast rice, and there was no change in sugar content and reducing sugar. Chromaticity L values decreased with increasing amounts of red yeast rice, and a value, b value and the turbidity increased. DPPH free radical scavenging activity of the samples showed significant differences in the samples with high scores as the amounts of red yeast rice increased. As a result of measuring the total microorganism number of the sample stored at 4℃, storability was improved with increasing amounts of red yeast rice. Preference was high in the order of 40%, 50%, 30%, 20%, 0%, and 10%, and the optimal amount of red yeast rice was less than 40-50%. Adding red yeast rice showed high scores in the sensory test, showing red color in Sikhye. In addition, its antioxidative activity effect and microbial growth inhibitory activity were considered to improve storability and preference.
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