Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Stabilizer on the Storage of Andong sikhe using Lactic Acid Bacteria and Yeast

안정제에 의한 젖산균 및 효모를 이용한 전통 안동식혜의 저장

  • Kim, Sung (Department of Food Science and Technology, Yeungnam University) ;
  • Son, Jun-Ho (Department of Food Science and Technology, Yeungnam University) ;
  • Jo, Kook-Young (Department of Food Science and Technology, Yeungnam University) ;
  • Son, Ku-Mok (Department of Food and Nutritient, Changwon Junior College) ;
  • Choi, Cheong (Department of Food Science and Technology, Yeungnam University)
  • 김성 (영남대학교 식품가공학과) ;
  • 손준호 (영남대학교 식품가공학과) ;
  • 조국영 (영남대학교 식품가공학과) ;
  • 손규목 (창원전문대학) ;
  • 최청 (영남대학교 식품가공학과)
  • Published : 1998.12.01
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Abstract

Lactobacillus bulgaricus LBS 47 and Saccharomyces serevisiae SCS 5 were selected for pure culture inoculation in the fermentation. The effects of stabilizers on the sedimentation, sensory evaluation and viscosity were investigated during fermentation of traditional Andong sikhe. Among the stabilizers added to the traditional Andong sikhe the Na-alginate appeared to be the best. When the product was evaluated by the sensory panel, the addition of stabilizers up to 0.1 % level actually increased the acceptability of the product, while the concentration of more than 0.2% stabilizers affected the acceptability negatively. The viscosity of the product fermented with the CMC and Na-alginate addition reached the maximum on the 2nd day of fermentation, while that of the homogenized Andong sikhe fermented with carrageenan reached the peak on the first day of fermentation.

L. bulgaricus LBS 47과 S. serevisiae SCS 5를 접종하여 전통안동식혜를 발효 후 저장하는 동안에 안정제에 의한 침전억제 효과는 Na-Alginate가 가장 우수하였다. 침전 안정제를 넣어서 관능 검사를 한 결과 균질화 하지 않은 식혜의 경우는 Na-alginate는 0.1에서 0.15% 처리했을 때 Carrageenan은 0.05% 첨가했을 때 가장 맛이 우수하였으며 식품 안정제의 종류 및 첨가 농도간의 상호 효과는 침전 안정제의 종류간에는 통계적 유의성이 없으나 첨가 농도간에는 유의성이 있었다. 식혜의 현탁안정성을 증진시킬 목적으로 안정제를 첨가하여 숙성시켰을 때 CMC, Na-alginate은 2일째 carrageenan은 비균질화 식혜는 2일에서 4일째 균질화한 식혜는 1일째 최고의 점도를 나타내었다.

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