Selection of Lactic Starter for the Improvement of Jeungpyun Manufacturing Process

증편 제조공정 개설을 위한 스타터 선발

  • Moon, Hye-Joon (Department of Food and Bioengineering, Kyungwon University) ;
  • Chang, Hak-Gil (Department of Food and Bioengineering, Kyungwon University) ;
  • Mok, Chul-Kyoon (Department of Food and Bioengineering, Kyungwon University)
  • 문혜준 (경원대학교 식품생물공학과) ;
  • 장학길 (경원대학교 식품생물공학과) ;
  • 목철균 (경원대학교 식품생물공학과)
  • Published : 1999.10.31

Abstract

Jeungpyun has a unique sponge-like texture and sour taste imparted by the lactic acid and alcohol that are produced by the addition of Takju(turbid rice wine) as a starter. Its consumption, however. has been decreased due to the long preparation time, the difficulties in quality control and the offensive odor derived from the Takju. The present study was carried out in order to shorten the preparation time and to improve the quality of Jeungpyun. To achieve the objectives an appropriate commercial lactic acid starter was selected and a cofermentation system with yeast was developed. A starter containing Lactococcus lactis, Lactococcus cremoris and Lactococcus diacetylactis was selected based on the acid production rate and the quality of the produced sour taste. It took 3 hr for the lactic acid fermentation of rice slurry. The optimum addition levels of the lactic acid starter and yeast were 0.45% and 0.60%, respectively. The lactic acid fermented rice slurry was mixed with the rice slurry separately fermented for 2 hr by yeast, and cofermented for another 1 hr before steaming. Jeungpyun Prepared by the developed method was superior in quality to that Prepared by conventional method using Takju. The developed method reduced the preparation time more than 50% compared with the conventional method.

Keywords

Jeungpyun;lactic acid starter;quality;process improvement