동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제20권4호
  • /
  • Pages.582-588
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  • 2010
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

산딸기와 해당화를 이용하여 제조한 식초의 발효 특성

Characterization of Vinegar using Rubus crataegifolius and Rosa rugosa Thunb

  • 한우철 (강원대학교 식품영양학과) ;
  • 지설희 (강원대학교 식품영양학과) ;
  • 서정희 (강원대학교 식품영양학과) ;
  • 김미현 (강원대학교 식품영양학과) ;
  • 이재철 (강원대학교 식품영양학과) ;
  • 장기효 (강원대학교 식품영양학과)
  • Han, Woo-Cheul (Dept. of Food and Nutrition, Kangwon National University) ;
  • Ji, Seol-Hee (Dept. of Food and Nutrition, Kangwon National University) ;
  • Surh, Jeong-Hee (Dept. of Food and Nutrition, Kangwon National University) ;
  • Kim, Mi-Hyun (Dept. of Food and Nutrition, Kangwon National University) ;
  • Lee, Jae-Cheol (Dept. of Food and Nutrition, Kangwon National University) ;
  • Jang, Ki-Hyo (Dept. of Food and Nutrition, Kangwon National University)
  • 투고 : 2010.07.06
  • 심사 : 2010.08.21
  • 발행 : 2010.08.31
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초록

Production of vinegar by fermentation using Rubus crataegifolius (Korean raspberry) and Rosa rugosa Thunb (Haedanghwa) were investigated. At the first step, ethanol fermentation performed for 12 days on Haedanghwa wine containing $17.6^{\circ}Brix$ sugar concentration, 6.2% ethanol concentration, and pH 2.9, and on Korean raspberry-Haedanghwa wine containing $7.0^{\circ}Brix$ sugar concentration, 11.4% ethanol concentration, and pH 3.4. In the second step, after supplementation of 1% acetic acid to Haedanghwa wine and Korean raspberry-Haedanghwa wine which adjusted their ethanol concentration to 6%, aerotropic acetic acid fermentation was carried out using Acetobacter aceti at $30^{\circ}C$ and 200 rpm for a period of 12 days. Korean raspberry-Haedanghwa vinegar contained a 3.7% concentration of acetic acid. Total phenolic compounds and color in Korean raspberry-vinegar was higher than that in Rosa rugosa Thunb vinegar. This result demonstrates that use of Korean raspberry and Haedangwha mixture for vinegar fermentation improves the color and taste of the final product.

키워드

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