논문 상세보기
pp.617-623
현미(고아미) 비열처리 알코올발효 부산물을 식품소재로 활용하고자 처리조건에 따른 품질특성 변화를 조사하였다. 그 결과, 가수분해 온도에 따른 고아미 부산물의 가용성 고형분, 총식이섬유소 및 총당은 온도가 높을수록 증가하였으며, 환원당은 에서 가장 높게 나타났다. 가수분해 온도 이상에서는 유리아미노산이 점차 감소하는 경향이었으며, 올리고당은 에서 가수분해 하였을 때 가장 많이 검출되었다. 농도에 따른 가용성 고형분은 효소제 농도가 높을수록 함량
To utilize the non-heat treated alcoholic by-products of brown rice(Goami) as food sources, the quality characteristics change according to the treatment conditions of were evaluated. It resulted that the increase of hydrolysis temperature correspondingly increased the soluble solids, total dietary fiber and total sugar in the by-products of Goami, and the highest reducing sugar content was observed at . The free amino acids contents were tended to slowly decrease by the hydrolysis temperature more than , and the highest content of oligosaccharides were detected at the hydrolysis temperature of . The soluble solid according to the concentration resulted to increase with the increase of the enzyme concentration and the total dietary fiber revealed similarly showing approximately 0.65%. The high content of reducing sugars was observed at the enzyme concentration around 0.08%(v/w). Total sugars and oligosaccharides contents tend to increase as the concentration of enzyme increased, and the content of oligosaccharides acquired at the enzyme concentration more than 0.10%(v/w) maintained to show rather similar contents. The soluble solids and total dietary fiber by hydrolysis time were found to show 6.66% and 0.65%, respectively at more than 60 min of hydrolysis, and the reducing sugars and total sugars were found to be 3,600 and 4,800 mg% in all treatment groups showing no significant difference. The content of oligosaccharides was increased with the increase of hydrolysis time, and the content was similar at more than 90 min of hydrolysis by ranging around 2,100 mg%. Based upon these results, the by-products of Goami are expected to be used as various food sources showing the highest dietary fiber and oligosaccharides contents by the hydrolysis at for 90 min with the addition of 0.10%(v/w) of .
