한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제29권3호
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  • Pages.267-274
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  • 2013
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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김치유산균(Weissella koreensis HO20, Weissella kimchii HO22)으로 발효한 쌀가루의 이화학적 특성 및 이를 이용한 절편의 제조

Fermentation of rice flour with Weissella koreensis HO20 and Weissella kimchii HO22 isolated from kimchi and its use in the making of jeolpyeon

  • 최혜정 (연세대학교 식품영양학과) ;
  • 이화원 (연세대학교 식품영양학과) ;
  • 윤선 (연세대학교 식품영양학과)
  • Choi, Hyejung (Department of Food & Nutrition, Yonsei University) ;
  • Lee, Hwawon (Department of Food & Nutrition, Yonsei University) ;
  • Yoon, Sun (Department of Food & Nutrition, Yonsei University)
  • 투고 : 2013.02.02
  • 심사 : 2013.05.08
  • 발행 : 2013.06.29
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초록

Demand for a rice cake, a popular traditional food in Korea, is rising, but its industrial-scale production is extremely difficult due to its short shelf-life caused by starch retrogradation and microbial spoilage. By means of the sourdough fermentation technique, we attempt to develop rice cakes with a longer shelf-life. Heterofermentative lactic acid bacteria (Weissella koreensis HO20, Weissella kimchii HO22) isolated from kimchi were used to ferment wet-milled rice flour for their abilities to produce exopolysaccharides and to inhibit the microbial spoilage of rice cakes. After 24 hr of fermentation at $25^{\circ}C$, viable cell counts in rice dough increased from $10^6$ CFU/g to $10^8$ CFU/g and total titratable acidity increased from 0.05% to 0.20%, whereas pH decreased from 6.5 to 5.1. Fermented rice flour showed significantly lower peak, trough, and final viscosities as well as breakdown and setback viscosities measured by rapid viscoanalyzer. Both lactic acid bacteria showed in vitro antifungal activity against Penicillium crustosum isolated from rice cakes. The antifungal activity remained constant after the treatments with heat, proteinase K and trypsin, but fell significantly by increase of pH. Rice cakes made of fermented rice flour were found to retard mycelial growth of P. crustosum. The degree of retrogradation as measured by the hardness of the rice cake was significantly reduced by the use of fermented rice flour. The results suggest that use of fermented rice flour has a beneficial role in retarding starch retrogradation and in preventing fungal growth, hence extending the shelf-life of rice cakes.

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  8. Polyphasic Microbial Analysis of Traditional Korean Jeung-Pyun Sourdough Fermented with Makgeolli vol.27, pp.2, 2013, https://doi.org/10.4014/jmb.1607.07033