회분식 고강도 광원 처리에 의한 막걸리의 품질 및 저장성에 관한 연구

김병철¹, 김보라², 김애진², 신정규³^,^*

A Study of Quality and Shelf-life of Korean Traditional Turbid Rice Wine (Takju) by Batch Intense Pulsed Light

Byeong Cheol Kim¹, Bo-Ra Kim², Ae Jin Kim², Jung-Kue Shin³^,^*

¹(주)다손 생명공학연구소

²전주대학교 전통식품산업학과

³전주대학교 한식조리학과

¹Dason Biotechnology Research Institute

²Department of Traditional Food Industry, JeonJu University

³Department of Korean Cuisine, JeonJu University

^*Corresponding author: Jung-Kue Shin, Department of Korean Cuisine, College of Culture and Tourism, JeonJu University, 303 Cheonjam-ro, Wansan-gu, JeonJu, Jeollabuk-do, 560-759, Korea. Tel: +82-63-220-3081; Fax: +82-63-220-3264, E-mail: sorilove@jj.ac.kr

ⓒ Copyright 2012 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Feb 13, 2012; Revised: Feb 20, 2012; Accepted: Feb 24, 2012

Published Online: Feb 28, 2012

Abatract

Intense pulsed light (IPL) is a new nonthermal sterilization method intended for decontamination of food using short time high frequency pulses of an intense broad spectrum light. The effects of intense pulsed light on the bactericidal and quality attributes of akju during storage were investigated. Initial total viable cells of treated Takju was 1.8- 2.7×10⁴ CFU/mL, reducing 1-2 log cycle as compared with those of untreated Takju. When the quality changes of treated Takju were examined during storage at 4°C and 30°C, reducing sugar contents increased in both untreated and treated Takju during storage. However, the pH remained constant or slightly decreased in both samples. Titratable acidity of untreated Takju increased rapidly as the storage time was extended, but that of treated Takju was gradually increased. Viable cells of total bacteria, lactic acid bacteria and yeast were maintained in both samples during storage at 4°C. However, the viable cells of treated Takju were simlar to those of untreated Takju after 2 days at 30°C.

Keywords: Intense pulsed light(IPL); nonthermal sterilization; Takju; shelf-life; quality change