Food Industry And Nutrition (식품산업과 영양)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

2단계 발효법으로 생산된 과일식초의 이화학적 품질 비교

  • 서지형 (영남이공대학 식음료조리계열) ;
  • 김영지 (영남이공대학 식음료조리계열) ;
  • 이경수 (영남이공대학 식음료조리계열)
  • Published : 2003.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

2단계 발효를 거쳐 생산된 4종의 과일 식초에 대한 이화학적 특성을 비교한 결과, 산도는 포도 식초에서 높았고, 유리당 함량은 매실 식초에서 가장 높았다. 또한 과일 식초의 종류에 따라 유기산 조성 비율에 현저한 차이를 나타내어, 원료 과일의 특성을 확인할 수 있었다 매실 식초의 경우 citric acid, 사과 식초는 malic acid, 감 식초는 galacturonic acid, 포도식초는 tartaric acid의 비율이 높았다. 총 유리아미노산 함량은 사과 식초에서 현저히 높았고, 감 식초, 포도 식초, 매실 식초는 유사한 수준이었다.

Keywords

References

  1. Japan patent v.63 Food useful for preventing alcohol intoxication containing persimmon-vinegar and optimum fruits, with blood alcoho concentration reducing action Nakanc S
  2. Nippon Shokuhin Kogyo Gakkaishi v.34 The general composition inorganic cations free amino acids and organic acid of special vinegars Yukimichi K;Yasuhiro U;fujiharu Y
  3. J East Asian Society of Dietary Life v.4 Fermentation of apple vinegar in the farmhouse Kim SD;Jang KS;Kim MK
  4. Korean J Food Sci Technol v.30 Optomization for the fermentation condition of persimmon vinegar using response surface methodology Jeong YJ;Lee GD;Kim KS
  5. J East Asian Society of Dietary Life v.4 Fermentation of acidic beverage with dropped peach Kim SD;Lee JS;Kim MK
  6. J East Asian of Dietary Life v.7 The production of vinegar using citron (Citrus junos Seib.) juice Kim YT;Seo KI;Jung YJ;Lee YS;Shim KH
  7. J Korean Soc Food Sci Nutr v.25 Studies on the acetic acid fermentation using maesil juice Kim YD;Kang SH;Kang SK
  8. J Korean Soc Food Sci Nutr v.32 Optimum condition for acetic acid fementation using mume (Prunus mume Sieb. et Zucc) fruits Son SS;Ji WD;Chung HC
  9. J Korean Soc Food Sci Nutr v.32 Optimization of the acetic acid fermentation condition for preparation of strawberry vinegar Lee GD;Kim SK;Lee JM
  10. MS Thesis, Yeungnam University Studies on the fermentation process and quality of persimmon vinegar Won CY
  11. J East Asian of Dietary Life v.6 Physicochemical properties of marketing and intensive persimmon vinegars Jeong YJ;Seo KI;Kim KS
  12. J Korean Soc Food Sci Nutr v.28 The quality comparison of apple vinegar by two stages fermentation with commercial apple vinegar Jeong YJ;Seo JH;Lee Gd;ark NY;Choi TH
  13. Korean J Food Sci Technol v.4 Studies on the chemical composition of major fruits in Korea Lee DS;Woo SK;Yang CB
  14. Korean J Appl Microbiol Bioeng v.9 Studies on the induction of available mutant of acetic acid bacteria by UV light irradiation and NTG treatment- on the organic acids composition of apple wine vinegar Kim CJ;Park YJ;Lee SK;Oh MJ
  15. MS Thesis, Seoul Woman's University Studies on quality characteristics of commercial vinegars Jo BH
  16. 식품공전 한국식품공업협회