Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Production of Sikhae Fermented Beverage using a Dextran Producing Isolate from Kimchi and Takju Yeast

김치에서 분리한 Dextran 생성균 및 탁주 효모를 이용한 식혜 발효음료 제조

  • 황승환 (세종대학교 조리외식경영학과) ;
  • 정장호 (세종대학교 조리외식경영학과)
  • Received : 2010.12.30
  • Accepted : 2011.02.23
  • Published : 2011.02.28
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Abstract

A fermented alcoholic beverage made from Sikhae, a Korean traditional fermented rice beverage, has been developed using a dextran producing isolate from Kimchi and Takju yeast. When both of yeast and the isolate inoculated for fermented beverage production it produced around 4% (w/v) ethanol and oligosaccharides during fermentation. Inoculation of Takju yeast and the dextran producing isolate showed a similar fermentation profile with case of yeast inoculation only, but the rate of sucrose use was slower than the case of yeast only. TLC analysis showed that oligosaccharides were produced during the fermentation of Takju yeast and the isolate from Kimchi. Therefore, it is possible to produce a functional fermented beverage by modification of dextran fermentation.

김치 원료로부터 덱스트란 생성균과 탁주 효모균이 식혜에 첨가된 설탕을 이용하여 올리고당과 알코올을 생산하는 것을 바탕으로 기능성 알코올 발효 음료 제조를 연구하였다. 식혜 제조를 위한 최대 당화 시간은 가용성 고형물의 변화가 증가한 후 완만하게 되어지는 5시간 내외가 차후 알코올성 발효음료 제조를 위해 적당하였다. 알코올 발효 시 탁주 효모만 사용하였을 경우 약 3%(w/v)가 생성되었으며, 덱스트란 생성균만 접종하였을 경우 알코올 발효는 이루어지지 않았다. 덱스트란생성균과 탁주 효모를 혼합 접종하였을 경우 약 4%(w/v)의 에탄올이 생성되었다. TLC 분석 결과, 탁주 효모만 접종했을 경우 올리고당은 생성되지 않았으며, 탁주 효모와 덱스트란 생성균의 혼합 접종시 설탕을 48시간 안에 사용하였으며, 발효 과정 중 올리고당으로 추정되는 점적을 확인할 수 있었다. 위와 같이 덱스트란 생성균과 탁주 효모를 이용한다면 기능성 올리고당과 알코올을 생성하여 새로운 형태의 기능성 알코올 발효 음료의 생산이 가능할 것으로 보여진다.

Keywords

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