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Molecular Gastronomy in Korean Tradition WEON-SUN SHIN Professor Dept of Food & Nutrition Hanyang University.

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Presentation on theme: "Molecular Gastronomy in Korean Tradition WEON-SUN SHIN Professor Dept of Food & Nutrition Hanyang University."— Presentation transcript:

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2 Molecular Gastronomy in Korean Tradition WEON-SUN SHIN Professor Dept of Food & Nutrition Hanyang University

3  Sprouted Barley Powder (Malt) Malt? Treasure island in Enzyme  Yeot (Korean Taffy) Yeot ? How to make?  Sikhye (Sweet rice drink) Sikhye ? How to make?  Gajami-Sikhye (Partially hydrolyzed & fermented flat fish) What we study…

4 Barley

5 Malt

6 Component of Malt Component of Malt  AmylaseProtease,  Amylase, Protease, Invertase, Phytase, Phospholipid, Dextrin, Maltose, Glucose, Gramine, Vit B, Fat

7 Amylase in Malt α-amylase (Liquefying amylase) β-amylase (Saccharifying enzyme)

8 Protease in malt

9 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

10 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

11 Yeot

12 Sikhye Traditional Korean beverage

13 Commercialized Sikhye

14  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 ℃. 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?

15 Sikhye

16 Partially fermented & hydrolyzed Flat fish-seasoning (Gajami sikhe) Ingredients: Flat fish(thick slice) 500g Steamed millet 800g Radish(thick shred) 700g Malt powder 200g Red pepper powder 300g Salt 30g Sugar 10g Syrup 10g

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18 Good Luck !


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