한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제30권6호
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  • Pages.757-765
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  • 2015
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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인삼첨가량에 따른 살균 인삼막걸리의 품질특성

The Quality Characteristics of Pasteurized Ginseng Makgeolli Added with Different Concentration of Ginseng Powder

  • 민진영 (경희대학교 식품영양학과) ;
  • 김나영 (송호대학교 호텔외식조리학과) ;
  • 김업식 (연성대학교 호텔조리과) ;
  • 한명주 (경희대학교 식품영양학과)
  • Min, Jin Young (Department of Food and Nutrition, Kyung Hee University) ;
  • Kim, Na Young (Department of Hotel Culinary Art, Songho College) ;
  • Kim, Up Sik (Department of Hotel Culinary Arts, Yeonsung University) ;
  • Han, Hyun Myung Joo (Department of Food and Nutrition, Kyung Hee University)
  • 투고 : 2015.08.19
  • 심사 : 2015.10.21
  • 발행 : 2015.12.30
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초록

The objective of this study was to determine the quality characteristics of fermenting mash and pasteurized ginseng Makgeolli added with different concentrations of ginseng powder. Total aerobic bacteria and lactic acid bacteria counts of mash added with 0, 1, 2, and 4% ginseng powder during 4 days of fermentation significantly increased, whereas yeast count decreased. Viable cell count remarkably decreased after pasteurization. Pasteurized 4% ginseng Makgeolli (4.30) showed a higher pH than 0, 1, and 2 % ginseng Makgeolli (4.09, 4.08, and 4.06, respectively) after 15 days of aging. After aging, amylase activity of pasteurized Makgeolli decreased, and 0% and 1% ginseng Makgeolli (22.35, $21.55^{\circ}Brix$) showed higher Brix content than 4% ginseng Makgeolli ($20.15^{\circ}Brix$). Before aging, alcohol contents of 0, 1, 2, and 4% pasteurized ginseng Makgeolli were 5.80, 5.50, 5.20, and 5.10%, respectively. After 15 days of aging, 0% ginseng Makgeolli (7.00) showed higher alcohol content than 1, 2, and 4% ginseng Makgeolli (5.90, 5.80, and 5.60%, respectively). The results of the sensory evaluation show that 2% ginseng Makgeolli after 3 days of aging at $4^{\circ}C$ had the highest scores for taste (5.19), flavor (5.04), and overall acceptability (5.22) among the samples.

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피인용 문헌

  1. Characteristic Flavor of Sterilized Makgeollies Brewed with Different Starters vol.27, pp.6, 2017, https://doi.org/10.17495/easdl.2017.12.27.6.620
  2. Quality Characteristics of Sterilized Makgeollies brewed with Different Materials vol.27, pp.6, 2017, https://doi.org/10.17495/easdl.2017.12.27.6.658
  3. Physicochemical characteristics and ginsenoside content of Korean traditional wine produced by fermentation of Panax ginseng sprouts vol.25, pp.6, 2018, https://doi.org/10.11002/kjfp.2018.25.6.659