맥아(麥芽) 및 식혜 제조에 관한 연구 = A Study on the Production of Malt and Sikhae

다국어 초록 (Multilingual Abstract)

This study was carried out to study the characteristics of 6 different Sikhaes and the activity of malt. The Sikhae, a kind of the traditional Korean beverages, is made from rice and malt. The result were summarized as follows. 1. Though it takes longer when malt is manufactured at the 15℃ than at the 25℃, more excellent malt can be obtained at the 15℃ because the activity of amylase is much higher. 2. The length of the whole malt is between 3 and 4㎝ when the activity of amylase is highest. When sprout grows longer than this, the activity of anzyme falls low remarkably and the worth of malt is decreased. 3. Among the material grain to make Sikhae, the saccharifying of glutinous rice was best and the saccharifying of barleys was not so good. 4. The Sikhaes from rice and glutinous rice are not easily swollen, but the Sikhae from the barly is easily swollen and turbid. 5. The result by the sensory evaluation to determine the ranking is in the following order; Glutinous rice, Tongil glutinous rice, Nonglutinous rice, Tongil rice, Hulled barley, Naked barley.