Production of a Vinegar from Onion

양파를 이용한 식초제조

  • Park, Yang-Kyun (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Jung, Soon-Teck (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kang, Seong-Gook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Park, In-Bae (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Cheun, Kyung-Sun (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kang, Seong-Koo (Department of Food Science and Technology, Sunchon Natinal University)
  • 박양균 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 정순택 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 강성국 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 박인배 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 천경선 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 강성구 (순천대학교 식품공학과)
  • Published : 1999.02.01

Abstract

Various conditions for onion-juice production, and for alcohol and acetic acid fermemtations were investigated to produce a vinegar from onion. In the production of the onion juice, treatments with enzymes such as 0.6% Celluclast 1.5L and 0.2% Viscozyme L increased the yields significantly from 45.0% to 54.5% and 72.5%, respectively. Alcohol and acetic acid fermentations from the onion juice were effectively improved by using the onion juice heated at 80$^{\circ}C$ for 10 minutes, and by adding 0.3% yeast extract, 0.3% $MgSO_4$ and 0.3% $K_3PO_4$ as nutrients to the onion juice. At the optimum condition, 5.8% alcohol was produced after five days of fermentation at $30^{\circ}C$ from the 14 Brix onion juice, which was adjusted by adding sugar. A vinegar with 6.7% acetic acid content was produced after 20 days of fermentation of $30^{\circ}C$ from 4% alcohol that was adjusted by adding onion juice.

Keywords

onion;onion juice;alcohol fermentation;acetic acid fermentation;vinegar