감귤농축액이 첨가된 당화(糖化) 쉰다리의 품질 특성에 관한 연구

Abstract

The purpose of this study is to obtain some basic data about manufacturing citrus concentrate added Schindari which is traditional food of Jeju Island. The production of Schindari is based on the traditional processing method. To produce the better palatable Schindari, it was conducted a series of experiments to find out the optimal conditions such as saccharification time, fermentation time, the amount of Nuruk . It was also investigate the physicochemical and microbial characteristics of Schindari. The results are as follows: 1. The optimum amount of added Nuruk was evaluated as 0.3%(w/w) of steamed rice. 2. It was find out the optimum saccharification time of 3 hours and fermentation time of 24 hours. 3. The higher the fermentation temperature increased, the more the content of soluble solid and alcohol produced. On the other hand, the incubation temperature at 30℃ showed the most suitable acid content as well as alcohol content of less than 1%. 4. The content of both soluble solid and acid were sharply increased in the porcessing of saccharification, but the sour taste was decreased instead. 5. The microbial distribution pattern showed that major microbes were bacteria and the lactic acid bacteria showed majority among bacteria. 6. The addition of citrus concentrate on Schindari had the effect of decreasing the original Nuruk flavor. Taste evaluation showed that citrus concentrate added Schindari with pre-saccharification was excellent in palatableness.