Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Studies on the Storage Stability of Traditional Andong Sickhae

전통 안동식혜의 저장 안정성에 관한 연구

  • Choi, Cheong (Department of Food Science and Technology, Yeungnam University) ;
  • Seog, Ho-Moon (Korea Food Research Institute) ;
  • Lim, Seong-Il (Department of Food Science and Technology, Yeungnam University) ;
  • Lee, Woo-Je (Department of Food Science and Technology, Yeungnam University) ;
  • Cho, Young-Je (Department of Food Science and Technology, Yeungnam University)
  • 최청 (영남대학교 식품가공학과) ;
  • 석호문 (한국식품개발연구원) ;
  • 임성일 (영남대학교 식품가공학과) ;
  • 이우제 (영남대학교 식품가공학과) ;
  • 조영제 (영남대학교 식품가공학과)
  • Published : 1991.10.01
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Abstract

The effect of stabilizers on the sedimentation, sensory evaluation and viscosity were investigated during the fermentation of traditional Andong sikhae and storage of the product at $4^{\circ}C$ and morphological characteristics were reviewed by scanning electromicrograph. The number of acid producing bacteria was increased for the first 3 days and then slightly decreased. Among the commercial stabilizers 0.3% of Carrageenan was the most effective for proventing sedimentation of sikhae. The interaction effects between the amount of food stabilizer added and treatment groups on taste turned out to be statistically significant.

전통안동식혜를 발효 후 저장하는 동안에 안정제에 의한 침전억제 효과와 관능검사, 생균수와 산생성균수 및 점도의 변화를 조사하였고 식혜저장중 쌀표면과 내부를 전자현미경으로 관찰하였다. 각종 안정제중 0.3%의 carrageenan을 첨가시 안정성이 가장 좋았으며 산생성 균수는 $4^{\circ}C$에 저장한 경우 3일까지는 급격히 증가하여, $22.92{\times}10^{7}/ml$였으나 20일에는 $1.2{\times}10^{6}/ml$로 감소하였다. 안정제 0.3%의 Carrageenan의 첨가정도와 지역, 그리고 식품안정제의 첨가정도와 처리구간 간의 상호작용 효과는 맛에 대하여 각각 현저한 통계적 유의성을 나타내었다.

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