Studies on the production of Vinegar from Koryangju Distillers′ Grain

고량주박초 제조에 관한 연구

In order to utilize the Koryangju distillers' grain for the acetic acid fermentation, the extracting methods and effects of the extracts on the fermentations were investigated. The result obtained are as follows. 1. Cold extracting method by which the distillers grain is extracted with 3 times of water for 60 hours at room temperature was better than hot extracting method in terms of the fermentation rate and the quality of vinegar product. 2. Optimum conditions and some results of surface fermentation based on the medium added by the extracts are as follows, optimum amount of the extracts to be added to the medium is 20-30% of total media; acetic acid production rate at log phase was 0.16g/100$m\ell$, hr.; recovery was 91.17%; and the time of 40 hours was required for the completion of fermentation. 3. Organoleptic quality of the vinegar which is produced by adding the extracts was superior to two commercial products examined.

고량주박을 원료로 한 식초생산 조건을 검토하여 다음과 같은 결과를 얻었다. 1.고량주박의 추출물을 사용하여 제조한 식초의 품질은 냉수침출방법에 의한 추출물이 온수침출방법의 경우보다 색, 향 및 발효속도 면에서 우수하였다. 2.고량주박의 추출조건은 고량주박량에 대하여 가수량 3배, 냉침 60시간 추출이 최적이었다. 3 표면발효에서 냉수침출액의 최적 첨가량은 20～30% 였다. 4. 액침배양의 경우 대수기의 초산 생성속도는 0.16g/100$m\ell$.hr.였고 발효수율은 91.17%, 발효소요시간은 약40시간이었다. 5. 본 시제품은 관능검사 결과 색과 향취면에서 시판품에 비교하여 우수하였고 공업적 생산성이 있다고 판단되었다.