한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제20권6호
  • /
  • Pages.561-567
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  • 2004
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

눈꽃동충하초(Paecilomyces japonica)를 첨가한 증편의 미생물학적 품질특성 및 저장성

Effect of Paecilomyces japonica on the Microbiological Quality and Shelf-life of Jeungpyun

  • 박찬성 (대구한의대학교 식품영양학과) ;
  • 최미애 (양산대학 호텔조리과) ;
  • 박금순 (대구가톨릭대학교 식품산업학부)
  • Park Chan-Sung (Department of Food Science and Nutrition, Daegu Haany University) ;
  • Choi Mi-Ae (Department of Hotel Culinary Arts, Yangsan college) ;
  • Park Geum-Soon (Faculty of Food Science and Industrial Technology, Catholic University of Daegu)
  • 발행 : 2004.12.01
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초록

The purpose of this study was to investigate the effect of Paecilomyces japonica mycelia(PJM) on pH, titrable acidity and microbiological qualify of Jeungpyun(fermented rice cake). Jeungpyun prepared with $0\~\%$ of PJM stored at $5^{\circ}C\;and\;20^{\circ}C$ for 4 weeks and 7 days respectively. Before fermentation of Jeungpyun dough, viable cells of total bacterial counts(TBC), yeasts and lactic acid bacteria(LAB) were $6.0\~9.8\times10^6,\;5.3\~9.0\times10^6,\;5.4\~8.5\times10^6\;CFU/g$, respectively. During the fermentation of dough, viable cells of TBC, yeasts and LAB increased $0.3\~0.4$ log cycle and pH was decreased whereas acidity increased as the progress of fermentation. Total viable cells in Jeungpyun before storage were $5.0\times10^1\;CFU/g$. During storage of Jeungpyun, TBC, yeasts and LAB of control group increased 2.6, 2.4, 2.1 log cycle at $5^{\circ}C$ and 4.8, 4.6, 4.5 log cycle at $50^{\circ}C$, respectively, when reached at maximum level. Major microflora of Jeungpyun was composed of yeasts and LAB during fermentation of dough and storage at $5^{\circ}C\;and\;20^{\circ}C$. Addition of PJM, inhibited the growth of microorganisms, the changes of PH and titrable acidity of Jeungpyun during storage at both of $5^{\circ}C\;and\;20^{\circ}C$. From these results, the addition of PJM extended the shelf-life of Jeungpyun during storage at $5^{\circ}C\;and\;20^{\circ}C$.

키워드

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