안동식혜의 조리법에 관한 연구 (2) - 발효온도와 시간에 따른 이화학적 변화 - = A Study on the Cookery of Andong Sikhe (2) - Physicochemical Changes upon Fermentation Temperature and Time -

다국어 초록 (Multilingual Abstract)

To study the optimum fermentation and aging conditions for preparation of Andong Sikhe which is consumed in the northern Kyungbuk province as a traditional beverage, Sikhe were fermented and aged at 12℃ for 48, 60 and 72hrs and fermented at 40, 50, and 60 ℃ for 2, 3, and 4hrs and then aged at 12℃ for 20hrs, Non-volatile organic acids and free sugars were analyzed by GC and HPLC, respectively, and sensory test was performed. Sikhe fermented at 40℃ for 3hrs and aged at 12℃ for 20hrs was evaluated the most favorable one by sensory test. This Sikhe had the lowest pH 4.6∼4.7 among sample and 14.6% of sugar. The sugar content was lower than those of Sikhe Fermented at 50℃ and 60℃. In organic acid analysis, the concentration of malate 67.53%/㎎ in this Sikhe was the highest. Lactate, succinate and maleate were produced more in this Sikhe than in any other ones. Oxalate which was existed before fermentation was not found in the Sikhe, and a small amounts of citrate and fumarate were produced. In sugar analysis, maltose was dominant 11.56%, glucose 1.25% and fructose 0.45%.