15F-21 |
Quality characteristics of li produced by yeast strains |
S. T. JUNG1, S. J. Kim2, Y. K. Park1, and S. G. Kang2. (1) Food Engineering, Mokpo National University, Muangun, Chonnam, Mokpo, 534-729, South Korea, (2) Food Industry Technology Research Center, Mokpo National University, Muangun, Chonnam, Mokpo, 534-729, South Korea Li was a sweet beverage containing 2-3 percents ethyl alcohol made from malt by spontaneous fermentation from ancient custom to fifteenth century. Li was changed to the rice wine being a sweet beverage of low alcohol content using Nuruk as starter and the Sikhae which is non-alcoholic fermented beverage. Li was made for drinking and ceremony in Korea, China and Japan. It disappeared from the beverage items along with its method of manufacture from malt, but in Korean had made Li using Nuruk until recent. We made Li according to Book of Imwon-Keongjae Ji (The book of country economy) methods for reappearance of Li. Fermentation characteristics for the production of Li with yeast stains were investigated. In this paper, to determine the total sugar, alcohol content, reducing sugar, pH and total acidity of Li and to establish quality characteristics for Li produced by yeast stains(Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces sake) Among the yeast strains tested, Li fermented with S. sake showed higher alcohol production. Total sugar decreased considerably during the whole period of fermentation(30 hours), while ethyl alcohol content increased at 2.98-3.52%. As the fermentation progressed, the pH decreased until the 30 hours of fermentation, while total acid increased during the same period. In fermentation of 36 hours, Li consisted of about 2.98-3.52% of alcohol content, 5.3-6.0% of total sugar, 1.45-2.21 mg% of reducing sugar and total acidity were reached up to 24.4-29.5 mg% for Li manufactured with S. cerevisiea sake, S. bayanus and S. sake. The 3%(v/v) alcohol content on the 30 hours of fermentation and gave the best result from sensory evaluation. In this study, we investigated the production of Li by their yeast stains with an emphasis on fermentation and quality characteristics to understand the production process of a traditionally low-alcoholic beverage by using pure culture.
Session 15F, Product Development
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