Browse > Article

Quality Characteristics of Makgeolli during Freezing Storage  

Lee, Jin-Won (Department of Food & Biotechnology and Food and Bio-industrial Research Center, Hankyong National University)
Shim, Jae-Yong (Department of Food & Biotechnology and Food and Bio-industrial Research Center, Hankyong National University)
Publication Information
Food Engineering Progress / v.14, no.4, 2010 , pp. 328-334 More about this Journal
Abstract
Recently the enhancement and development of makgeolli processing to extend shelf life are constantly accomplished. However, the standardization to restrict microorganisms including cold chain system and sterilizing system has not been established yet. Therefore, the objective of this study was to investigate the storage stability of makgeolli using quick freezing (QF) and slow freezing (SF) storage methods. The storage period was 40 days. Every 10 days, the samples were taken from the quick and slow freezing storage chamber. And then the samples were put into a $10^{\circ}C$ refrigerator for 24 hr to thaw them. The final samples were evaluated for chemical experiments and microbial cell counts. As a result, reducing sugar content was dramatically increased after 10 days for all of the samples. In titratable acidity and color values case, these values did not significantly change by storage time. In case of lactic acid bacteria and yeasts for all the samples, there was a decreasing tendency with storage time. Especially, in case of lactic acid bacteria, the changes from the beginning microbial cell counts ($4.1{\times}10^7$ CFU/mL) for QF and SF after 20 days were $3.6{\times}10^6$ CFU/mL and $1.8{\times}10^4$ CFU/mL, respectively. This result showed that the freezing methods could restrict the microbial growth in makgeolli.
Keywords
makgeolli; quality characteristics; quick freezing; slow freezing; reducing sugar;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Ahn BH. 1994. Investigation trends in traditional liquor. Bull. Food Tech. 7: 42-47.
2 Bae SM, Kim HJ, Oh TK, Kho YH. 1990. Preservation of takju by pasteurization. Korean J. Appl. Microbiol. Biotech. 18: 322-325.
3 Bae SM. 1999. The superiority of Korean traditional wines and their industrial application method. Food Ind. Nutr. 4: 9-12.
4 Chung DH. 1974. Fermentation and microbial technology. Sunjin Munhwasa. pp. 228-275.
5 Jeong HK. 1999. A view of Korean alcoholic liquor industry in 21st century. Food Ind. Nutr. 4: 3-8.
6 Joung EJ, Paek NS, Kim YM. 2004. Studies on Korean takju using the by-product of rice milling. Korean J. Food Nutr. 17: 199-205.   과학기술학회마을
7 Jung HK, Park ChD, Park HH, Lee GD, Lee IS, Hong JH. 2006. Manufacturing and characteristics of Korean traditional liquor, hahyangju prepared by Saccharomyces cerevisiae HA3 isolated from traditional nuruk. Korean J. Food Sci. Technol. 38: 659-667.   과학기술학회마을
8 Kang MY, Park YS, Mok CK, Chang HG. 1998. Improvement of shelf-life of Yakju by membrane filtration. Korean J. Food Sci. Technol. 30: 1134-1139.
9 KFDA. 2003. Code Food, Korea Food and Drug Association. Seoul, Korea.
10 Kim CJ, Kim DY, Oh MJ, Lee SK, Lee SO, Chung ST, Chung JH. 1990. Fernentation Technology. Sunjinmunwhasa, Seoul, Korea. pp. 79-103.
11 Kim CJ. 1968. Microbiological and enzymological studieds on takju brewing. J. Korean Agr. Chem. Soc. 10: 69-100.
12 Kim HY, Lee IS, Kang JY, Kim GY. 2002. Quality characteristics of cookies with various levels of functional rice flour. Korean J. Food Sci. Technol. 34: 642-646.   과학기술학회마을
13 Jung DS, Kweon MR, Auh JH, Cho KY, Choi YH, Kook SU, Park KH. 1996. Effects of temperature and fluctuation range on microbial growth and quality of foods stored in domestic refrigerator. Korean J. Food Sci. Technol. 28: 632-637.
14 Kim JY, Sung KW, Bae HW, Yi YH. 2007. pH, acidity, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of puffed rice power added takju during fermentation. Korean J. Food Sci. Technol. 39: 266-271.   과학기술학회마을
15 Kim KO, Choi HJ. 1995. Optimization of the preparation of ricebased infant foods using freeze drying process. Korean J. Food Sci. Technol. 27: 680-689.
16 Koh CM, Choi TJ, Lew J. 1973. Microbiological studies on the takju brewing. The Korean local wine. Korean J. Microbiol. 11: 167-174.
17 Lee CH, Lee HD, Kim KM. 1989. Sensory quality attributes of takju and their changes during pasteurization. Korean J. Diet. Cult. 4: 405-410.
18 Lee CH, Tae WT, Kim GM, Lee HD. 1991. Studies on the pasteurization conditions of tajku. Korean J. Food Sci. Technol. 23: 44-51.
19 Lee JH, Lee HD, Kim JY, Kim KM. 1989. Sensory quality attributes of takju and their changes during pasteurization. Korean J. Diet. Cult. 4: 405-410.
20 Lee SR. 1986. Korean Fermented Foods. Ewha Women's University Press, Seoul, Korea. pp. 222-294.
21 Lee WY, Rhee CH, Woo CHJ. 2004. Changes of quality characteristics in brewing of chungju (sambaekju) supplemented with dried persimmon and cordyceps sinensis. Korean J. Food Preserv. 11: 240-245.   과학기술학회마을
22 Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31: 426-428.   DOI
23 Mok CK, Lee JY, Chang HG. 1998. Optimization of heat sterilization condition for Yakju. Food Eng. Prog. 2: 134-143.
24 National Tax Service Technical Service Institute. 2005. Manufacturing Guideline of Takju and Yakju. National Tax Service Technical Service Institute, Seoul, Korea. pp 31, 53-54, 195-196.
25 Park YJ, Lee SK, Oh MJ. 1973. Studies on takju yeasts. Park 1. Isolation and identification of takju yeasts. J. Korean Agric. Chem. Soc. 16: 78-84.
26 SAS Institute. 1988. SAS/STAT User Guide, release 6.30 ed. Washington, D.C, USA.
27 Shin KR, Kim BC, Yang JY, Kim YD. 1999. Characterization of Yakju prepared with yeasts from fruits. 1. Volatile components in Yakju during fermentation. J. Korean Soc. Food Sci. Nutr. 28: 794-800.
28 Song JC, Park HJ. 2003. Takju brewing using the uncooked germed brown rice at second stage mash. J. Korean Soc. Food Sci. Nutr. 32: 847-854.   과학기술학회마을   DOI