Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Traditional Andong sikhe Preparation using Lactic Acid Bacteria and Yeast

젖산균 및 효모를 이용한 전통 안동식혜 제조

  • Choi, Cheong (Department of Food Science and Technology, Yeung-nam University) ;
  • Kim, Sung (Department of Food Science and Technology, Yeung-nam University) ;
  • Choi, Hee-Jin (Department of Food Science and Technology, Yeung-nam University) ;
  • Woo, He-Sob (Department of Food Science and Technology, Yeung-nam University) ;
  • Lee, Hee-Duk (Department of Food Science and Technology, Yeung-nam University)
  • Published : 1998.08.01
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Abstract

This study aimed to investigate of Andong sikhe by using pure culture inoculation technique and the improvement of storage stability by the addition of stabilizers to the product. Microorganisms were selected for the pure culture inoculation in the fermentation. The changes in chemical composition such as total acidity, sugar content, amino acid and various forms of nitrogen during fermentation were determined. The changes in pH of the product, the enzyme activities and the population of lactic acid bacteria and yeast were also followed in the process of fermentation.

전통안동식혜의 제조법을 계승 보존하고 제조 공정 및 상품성을 높여 보다 우수한 가공식품으로 개발할 목적으로 안동식혜의 발효에 관여하는 젖산균과 효모를 분리한 균주를 이용하여 안동 식혜를 제조하여 숙성 및 저장 과정 중 성분과 품질의 변화를 조사하였다. 전통안동식혜로부터 분리동정된 균주는 젖산 균주로써 L. bulgaricus LBS 47, L. acidophilus LAS 10 및 Lacto. lactis LLS 56의 3 균주와 효모 S. cerevisiae SCS 5의 한 균주를 분리하여 단독 및 혼합 균주를 start로 사용하여 숙성시킨 후 관능검사를 한 결과 LBS와 SCS 균주를 혼합배양하였을 때 가장 좋았다.

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