The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Pasteurization Characteristics of Makgeolli (Korea Rice Wine) with Various Initial Concentrations of Yeasts

막걸리 초기 효모 농도에 따른 살균특성

  • Lee, Jin-Won (Dept. of Food & Biotechnology, Hankyong National University) ;
  • Chung, Yoon-Kyung (Dept. of Nutrition & Culinary Science, Hankyong National University) ;
  • Park, Jang-Woo (Dept. of Food & Biotechnology and Food and Bio-industrial Research Center, Hankyong National University)
  • 이진원 (한경대학교 식품생물공학과) ;
  • 정윤경 (한경대학교 영양조리과학과) ;
  • 박장우 (한경대학교 식품생물공학과 및, 식품생물산업연구소)
  • Received : 2013.09.11
  • Accepted : 2013.10.30
  • Published : 2013.12.31
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Abstract

There is an increasing consumption of Makgeolli in both domestic and foreign markets due to a high interest in Korean traditional alcoholic beverages. However, currently, a standardized system of manufacturing, storing and circulating Makgeolli is not available. Therefore, manufacturing the constant quality of finished products is hardly achieved due to the uncertified quality index of Makqeolli. In particular, quality changes occur as a result of variable initial load of microorganisms during shelf life. Eight different commercially available brands of Makgeolli were obtained, and their initial concentrations of yeasts were measured. One brand with the highest concentration was chosen, and the variable initial concentrations were prepared at a concentration of $10^6{\sim}10^8$ yeast CFU/ml. These Makgeolli samples were heat-treated at 65, 70, 75 or $80^{\circ}C$. It was shown that temperatures higher than $75^{\circ}C$ were needed in order to pasteurize Makgeolli properly. In addition;it is considered that controlling the microorganisms by a standardized system for the processing analysis would improve the quality of Makgeolli.

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References

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