전통적 노치 제조의 표준화를 위한 연구 A study on the standardisation for the preparation of traditional 'Nochi'
이종미, 김진아
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- URLhttps://db.koreascholar.com/Article/Detail/253039
韓國食生活文化學會誌
(한국식생활문화학회지)
제9권 제2호
(1994.06)
pp.143-148
pp.143-148
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
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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