냉동저장에 따른 막걸리의 품질특성

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 10oC 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 (4.1×10⁷ CFU/mL) for QF and SF after 20 days were 3.6×106 CFU/mL and 1.8×10⁴ CFU/mL, respectively. This result showed that the freezing methods could restrict the microbial growth in makgeolli.