Component of Malt Component of Malt AmylaseProtease, Amylase, Protease, Invertase, Phytase, Phospholipid, Dextrin, Maltose, Glucose, Gramine, Vit B, Fat
Amylase in Malt α-amylase (Liquefying amylase) β-amylase (Saccharifying enzyme)
Protease in malt http://www.aaccnet.org/publications/cc/backissues/1968/Documents/Chem45_19.pdf
YEOT Korean traditional confectionery Sweet sticky foods, made from malt(Grains starch containing) It can be made in liquid or solid (syrup, taffy, or candy) It can be made in liquid or solid (syrup, taffy, or candy) Gangyeot Airated Gangyeot (Taffy) Jocheong (liquid yeot) Pumpkin Yeot (candy type) Airation
How to make? Rice swelling in water (6~7h) Steaming the rice Mixing & reacting the steamed rice & strained malt water (60 ℃ 11~12h) Boiling & straining f0r concentration (6~7h) Stretching and merging - harder & whiter Cut into bite-size Ingredient : Rice 2kg, Malt 230g, Water
Boiled rice 300g (for three persons), malt 200g, water 6L, sugar 2 cups 1.Mix the powdered malt with the water by strongly rubbing the powder through your fingers to make the malt water. 2.Leave the malt water as it is for a while then pour away only the top of the water leaving the malt silt at the bottom. 3.Put the malt into the boiled barley rice and beat together. Pour the malt water from point 2 over the boiled barley rice mixed with the malt. 4.Allow it to ferment overnight at a temperature of 50-60 ℃. When the barely rice grains float to the surface, sieve the grains from the malt water and put them aside. Add sugar to the malt water and bring to the boil and then allow to cool. 5.Serve with the grains. How to make?